Good Food

FOOD connects communities good food

CALLUM HANN & THEMIS CHRYSSIDIS FROM SPROUT COOKING SCHOOL

You have almost certainly heard us say it before, food brings people together. It defi nes cultures, is a way of showing gratitude, is a form of social glue and is often central to most celebrations. So, how will food connect you? While food is defi nitely a vehicle for socialising and is often a major reason for people coming together, when the social setting is right, often the actual food matters less, and the connectedness comes from “the way we eat”. A dinner at home on the couch in front of the TV connects you with, well, your TV. A dinner with friends at your home connects you with close friends, a dinner with friends at a restaurant connects you with your friends and the people around you and those serving you. Similarly, where and how you eat will impact socialising. A barbecue outside in the sun with friends will be relaxed and likely have more laughs and fun compared to lunch at a restaurant with work colleagues or a formal dinner at a fi ne dining restaurant. Whatever the case, it’s clear that food connects people for a variety of reasons and in a range of settings. Remember to take time to share food with friends and family.

– Themis Chryssidis

While food is definitely a vehicle for socialising and is often a major reason for people coming together, when the social setting is right, often the actual food matters less, and the connectedness comes from “the way we eat”.

cajun salmon with grilled peach salad & chive yoghurt (Serves 4)

Ingredients 1⁄2 cup Greek yoghurt ¼ bunch of chives, fi nely chopped 2 garlic cloves, fi nely grated Juice of 1 lemon 1 tablespoon olive oil 1 tablespoon smoked paprika 1 tablespoon ground coriander 4 x 150g Salmon fi llets 2 peaches, cut into thick wedges 2 baby cos, leaves separated 1 punnet cherry tomatoes, quartered 2 spring onions, thinly sliced ½ bunch of basil, leaves picked 1. Combine yoghurt, chives, garlic, and half the lemon juice in a small bowl. Set aside. 2. Heat oil in a large frying pan over medium-high heat. Rub paprika and coriander over all sides of the salmon except the skin. Cook salmon, skin down fi rst, for 3-4 minutes each side or until golden and done to your liking. Remove salmon from pan and set aside. Add peach and cook for 1-2 minutes each side, or until lightly charred. Method

3. Combine peaches, cos lettuce, spring onion, tomatoes, basil and remaining half the lemon juice in a large bowl. Toss to coat. 4. Divide chive yoghurt between serving plates. Top with peach salad and salmon.