Totally Driven by Food

Totally Driven by Food

Have you ever thought perhaps your life may be ‘driven by food’? Seriously, think about it. Be honest! I think mine is! There is the daily what’s for breakfast, lunch and dinner and all the snacks in between. Plus the ‘let’s go out to eat’, ‘Where can we eat?’ ‘Where haven’t we eaten?’ And now, of course, my work is based around food – so when I’m not eating it, I’m shooting food, styling food or blogging about food. Yep, I’m so totally ‘driven by food’ haha! If you follow my work both here and on social media, this will come as no surprise. I’m quite open about my growing love affair with food. But for me it’s more than just the need to eat. There’s something really special about this most basic human necessity, one that everyone from all over the world – regardless of race, gender or sex – has in common. I love the concept of ‘breaking bread,’ sharing food and connecting people. I also love exploring people’s culture through food. What fascinates me most is how different people from different parts of the world eat, how they eat and what they eat. Whenever I travel, one of the first things I think about is, you guessed it, food! Now, let me admit from the get go, I’m not known as the bravest of eaters. By this I mean I’m not known for seeking out and trying bizarre foods. It’s unlikely you will ever catch me eating eyeballs, fried tarantula or a century old egg! Bar that, I believe it’s an important part of my travels to...
Spinach and Beef Stew

Spinach and Beef Stew

This is one recipe I get asked about every time I post to my Instagram. As a mum, having leftovers is the best thing EVER… especially when it's one of your favourite dishes 🙌🏼 Yesterday's dinner plus more as leftovers today is this Lebanese Spinach stew that has a coriander & garlic base. Served with rice & a good squeeze of lemon 🍋 #lebanesefood #spinachstew A post shared by Lina — Sydney Foodie (@thelebaneseplate) on Nov 15, 2016 at 10:09pm PST It’s a popular Lebanese stew (also known as ‘yakhni’ یخنی) which is made with beef and spinach, with a coriander and garlic base. I really really love this dish! It’s one of my childhood favourites that my mother made often and probably one of the first real Lebanese dishes I ever started cooking for my own family. I know this dish can be made differently. There are a few different recipes out there. I’ve seen many who use a ground, minced beef but I much prefer to use cubed beef, which is how my mother made it. I buy a cheaper cut and use my pressure cooker to cook the meat in the stock prior to adding the spinach. I have found this not only reduces cooking time, but also leaves meat soft and tender, just the way I like it in a stew. I use baby spinach leaves and leave them whole in my version. You can use regular spinach, of course, by removing stems and cutting down leaves. You’ll also find my version is ‘soup-ier’ but the addition of rice when serving helps to soak up...
Visit Us On YoutubeVisit Us On FacebookVisit Us On PinterestVisit Us On Twitter