It can be a bit challenging finding a healthy, nut-free snack to go into school lunchboxes…
Having been born and brought up in Europe (Scotland, to be precise), the whole “Christmas in July” thing in Australia has always been, for me at least, a bit odd. That said, it certainly makes more sense to be indulging in some of the more seasonal pleasures when it’s cold and chilly
It’s probably no suprise that I’m still learning about how to use a lot of what we sell at MAD, which is why I’ll often ask our customers how they use the food they’re buying. One such example was a lady who told me she uses faba beans to make “ful medames”. It sounded delicious,…Details
Here at MAD we have a vast array of herbs and spices, but they can be a little bewildering if you’re not quite sure how to use them.
Not all brownies are created equal. Personally, we like our nuts here at MAD and we take our choc treats pretty seriously too, so we’ve combined them into this luxuriant brownie mix…
Winter is coming, (oh don’t start that again!), and here at MAD we have a plethora of lentils and beans that go well in soups. But to save you the hassle of buying them all individually, we thought we’d throw together a soup mix and a recipe for cooking it.
Since opening, one thing we’ve sold a lot of is flour. Seriously, shedloads. Everyone, it seems, is baking sourdough. But anyone who’s embarked on this noble enterprise will know that you end up throwing out a lot of perfectly good starter “discard”.
As it turns out, quite a lot.
We’ve had a few customers eye our amazing squid ink spaghetti from L’Abruzzese with curiosity, but are unsure how to use it or how it tastes, so I thought I’d lead by example and try out a recipe.
As we fast approach Anzac Day, many will be looking to bake some of these golden delights, but with a plethora of recipes out there, how do I find the right one?