Caramel Corn Ice Cream

by Caterina Borg, Good Food Gourmet on October 20, 2014

Caramel Corn Ice Cream, www.goodfoodgourmet.comAfter reading the title of this post, you probably cringed a little. I don’t blame you because I did the same when I first heard about this ice cream flavor. I momentarily put it into the what the heck were you thinking category with other less inviting ice cream flavors…like lobster.

But I was very wrong…
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Discovering What’s New At The Natural Foods Expo East 2014

October 7, 2014
Natural Foods Expo East 2014-1

It is always a pleasure to attend national and international food shows as an invited guest. The biggest perk when you visit as a member of the press is that you are provided with unprecedented access to the business leaders, innovators and their products. Each year, as I visit shows across the country, and am […]

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Apple Almond Cake Tart

October 6, 2014
Apple Almond Cake tart,

You might be asking yourself if I’m having a moment of indecisiveness — I mean, who calls a dessert a cake tart – It’s either a cake or a tart, right? Conventional wisdom suggests very clear definitions of both, and tarts usually involve some kind of crust. But, what if you had a sturdy and […]

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Homestyle Babaganoush

September 22, 2014
Homestyle Babaganoush,

My family arrived in the USA from Australia in the early 1970’s and had to learn their way around a new country all over again. We had lived in a few other countries that seemed a little easier to maneuver because of the easily accessible mass transit system — but the largesse of the USA […]

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Memories of Panzanella

September 19, 2014
Memories of Panzanella,

In previous posts, I have often shared parts of my childhood while growing up in Australia. I was four when we moved to Australia from Brazil, and the first little town we lived in was a place called Moonee Ponds. Like most small towns, it had one main street — and ours was Puckle Street. […]

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Quick & Easy Pocket-less Pita

September 12, 2014
Pocketless Pita,

Pita bread is one of those items I grew up with at home. As a matter of fact, I don’t ever remember having anything but pita bread in a variety of different sizes or a crusty loaf of artisan bread. There are two different types of pita breads — one has wafer thin layers that […]

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Brie Filled Donuts (Loukoumades) With Strawberry Sauce

September 5, 2014
Brie Filled Donuts (loukoumades) With Strawberry Sauce,

I wasn’t one of those people who always liked Brie and Camembert cheese. I remember trying them for the first time on a crudite platter many years ago and not really finding the texture of the outer sheath very appealing. I was encouraged by others to keep trying it with hopes that it would grow […]

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The Elvis Lamington

August 30, 2014
The Elvis lamington,

I recently made a batch of traditional Aussie lamingtons, and as always, everyone simply loved them. If you’ve never heard of them before, let me just say that  lamingtons are the Australian counterparts to American cupcakes. Lamingtons can be found in every bakery and café across the country, and like the cupcake, they have recently […]

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Herbed Garlic & Parmesan Monkey (Pull Apart) Rolls

August 25, 2014
Herb, garlic and parmesan monkey (pull apart) bread rolls,

In all the years that I have been writing about food, the most popular posts involve dough based items. Whether it’s a loaf of bread or a delicious old school donut, these items will almost always draw the most attention. For me, these items have always been my weakness and are difficult to stay away […]

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How About Some Stromboli

August 24, 2014

If you are someone who regularly follows my posts, then you know that my mantra when creating new items involves taking an existing recipe and tweaking it as necessary. I only have a handful of what I call core recipes that I then modify to create many different items.  After all, why re-create the wheel? […]

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Double Baked Almond Croissants

August 7, 2014
Double Baked Almond Croissants,

When I was in France last year, I enjoyed one of the truest guilty pleasures that anyone could ever enjoy—almond croissants filled with a frangipane cream. They were always on our table for breakfast every morning along with other fresh pastries, yogurts, thinly sliced meats and fresh fruit. Some of the croissants had the almond […]

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