December, 2018

September, 2018

August, 2018

  • Cracking the code on cheffy terms

    28 August, 2018 Cracking the code on cheffy terms

    Sometimes fine-dining menus can seem like more of a maze than a relaxing pre-dining experience. Here, we breakdown some of the cheffy terms you’re likely to come across and include recipes so you can test them out at home.
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  • Cooking the classics

    27 August, 2018 Cooking the classics

    We consider those classic recipes we go back to time and time again.
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  • IGNI: The first year

    06 August, 2018 IGNI: The first year

    VIDEO: Acclaimed chef Aaron Turner's stirring account of love, loss and starting again.
    Read more…

May, 2018

February, 2018

  • How a chef cooks for those he loves

    13 February, 2018 How a chef cooks for those he loves

    Skipping the crowds in favour of a lovingly prepared meal at home is your best bet for a romantic Valentine’s Day. This is chef Jock Zonfrillo's idea of a nice night in.
    Read more…

January, 2018

December, 2017

October, 2017

September, 2017

  • Win a pro toastie pack

    18 September, 2017 Win a pro toastie pack

    Indulge in the ultimate comfort food with this kit, including a no-mess Breville press, a copy of Darren Purchese's Chefs Eat Toasties Too and a subscription to Cooked.
    Read more…

August, 2017

July, 2017

June, 2017

  • Winter entertaining with Gill Meller

    08 June, 2017 Winter entertaining with Gill Meller

    Gill Meller is in the country, his first time to Australia, showcasing his beautiful book Gather with a series of dinners and classes. We caught up with him to find out what's on the menu for his Aussie guests.
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May, 2017

April, 2017

February, 2017

January, 2017

December, 2016

October, 2016

September, 2016

August, 2016

July, 2016

June, 2016

May, 2016

April, 2016

March, 2016

February, 2016

January, 2016

December, 2015

November, 2015

  • Christmas basics: the perfect custard

    27 November, 2015 Christmas basics: the perfect custard

    We're looking at those staple recipes that can make or break your Christmas spread. First up, the much-misunderstood sweet seductress, custard.
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  • Halfway Home

    16 November, 2015 Halfway Home

    I’ve been sugar-free for a total of two weeks, and things are going surprisingly well...
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  • Bubbles or nothing

    11 November, 2015 Bubbles or nothing

    Out to impress this party season? To take your entertaining game to the next level, we’ve teamed up with our friends at Halliday Wine Companion to share tips on matching sparkling wines to a range of show-stopping canapes.
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  • The anatomy of the perfect burger

    11 November, 2015 The anatomy of the perfect burger

    Looking for your next weekend challenge? Why not have a crack at making your own cheeseburgers from scratch? Chef Daniel Wilson shares the secret recipe to recreating his famed Huxtaburger, from bun to patty and everything in between.
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  • No Sugar November

    04 November, 2015 No Sugar November

    This month while the boys are growing staches, I’ll be growing a conscience about all the confectionary I consume.
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October, 2015

September, 2015

May, 2015

April, 2015

March, 2015

February, 2015

January, 2015

December, 2014

November, 2014

October, 2014

September, 2014

August, 2014

July, 2014

June, 2014

May, 2014

April, 2014

March, 2014

February, 2014

  • Margaret Fulton's expert guide to preserves

    27 February, 2014 Margaret Fulton's expert guide to preserves

    Jams, pickles, chutneys, sauces, compotes and conserves are the best way to preserve abundant produce so you can enjoy your fruit and veg all year round. Margaret Fulton shares her guide to the art of preserving.
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  • Melbourne Food & Wine Festival 2014 | Our picks

    27 February, 2014 Melbourne Food & Wine Festival 2014 | Our picks

    The Melbourne Food & Wine Festival, running from February 28 to March 16, begins in just over a week. We’ve put together our picks of the fest.
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  • Philippa Sibley's expert guide to sweet pastry

    24 February, 2014 Philippa Sibley's expert guide to sweet pastry

    Master of the dough Philippa Sibley shares her step-by-step guide to making sweet shortcrust pastry, taking you through everything you need to know to perfect the art of peerless pâte.
    Read more…

  • In season | Eggplant

    21 February, 2014 In season | Eggplant

    The unsung hero of the nightshade family, eggplant is found in cuisines the world over. From Sicily to South East Asia, the Middle East to the Mediterranean, many signature dishes feature the versatile aubergine. We sing the praises of the humble eggplant.
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  • Everything you need to know about cuts of pork

    17 February, 2014 Everything you need to know about cuts of pork

    Meat expert and chef Adrian Richardson explains the different cuts of pork, and what you should use them for.
    Read more…

  • Sticky business | A guide to meat on sticks

    14 February, 2014 Sticky business | A guide to meat on sticks

    Skewers, kebabs, shaslicks, yakitori … Whatever you call them, meat just tastes better when cooked on a stick. We share our tips to help you ace the skewers at your next barbecue.
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  • In season | Figs

    06 February, 2014 In season | Figs

    Figs evoke the flavours of exotic decadence. Sweet and visually striking, figs make for a decadent tart topper, a sumptuous sticky jam or a delightful savoury venture with cold meats. We share some of our favourite fig recipes.
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  • Guide to styling handmade edible gifts

    05 February, 2014 Guide to styling handmade edible gifts

    There's nothing more thoughtful than a handmade edible gift. April Carter shares her tips and tricks for making beautiful and delicious treats for those you love.
    Read more…

January, 2014

December, 2013

November, 2013

Fernanda De Paula on Moqueca – and other favourite tastes of Brazil

By
Jane Willson
Added
24 March, 2015

Brazilian-born Fernanda de Paula is a journalist, producer and television presenter. With Shelley Hepworth, she created the cookbook This is Brazil and the SBS documentary series of the same name. She loves to spend time at home in her Maroubra kitchen with her husband Eduardo – who she says has taught her to cook in exchange for her taking care of the washing up. Fernanda is returning to Brazil in August to host a tour with World Expeditions. She says that food will absolutely be a highlight of the tour: "I'll make sure it is!"

You've been in Australia for more than a decade?

Since June 2004 – so almost 11 years now.

You grew up in the mountainous state of Minas Gerais in the south-east of Brazil. What do you miss most about the food culture there, and in Brazil more broadly?

I miss the vibrancy of Brazil. We have a culture of celebration, of enjoying life and I love this aspect of my country. As for food, I miss street food (the subject of This is Brazil). In particular, being able to buy pastel de queijo (a deep-fried pastry filled with cheese) everywhere!

Is there an ingredient/restaurant/dish that you miss most?

Minas Gerais is renowned for its good food. I miss the amazing cheese we produce there, and doce de leite – our version of caramel. It's just divine and unfortunately I can't bring it to Australia due to custom restrictions.

Where is your family based?

My father died of cancer when I turned 17. My mother and my sisters still live in Minas Gerais. It's 40 minutes by plane to Rio de Janeiro and it's inland, in a mountainous region I adore.

What about defining memories of food growing up?

Having fresh, delicious food every single day! I cherish my memories of our weekend family churrascos (barbecues) that my dad used to prepare. Our feasts would start around 10am and finish in the evening, we had a lot of fun. I have vivid memories of dad showing me new foods and explaining what they were and why they are tasty. I would usually take up his suggestions but he never convinced me to eat black pudding as a kid!

Your mother was a keen cook and your husband Eduardo taught you too?

Mum is a fabulous cook for special occasions; you can't beat her Feijoada, Cod Fish Salad and puddings. She doesn't like everyday cooking; it's a bit of a chore for her. Eduardo, my husband, is incredibly talented and he uses the kitchen as one of his creative outlets – he comes up with seriously impressive dishes. When I arrived in Australia I didn't really know how to cook so we agreed that I would clean/prepare the kitchen in exchange for his classes. It was such a great deal!

Can you pick a favourite recipe from your book? Or, at least, which dishes do you prepare most often?

I cook Moqueca (seafood stew, pictured above) and Feiojada (pork and bean stew, pictured below) quite often. They are easy, delicious and are a great way to introduce novices to Brazilian cuisine.

Where do you source hard-to-find ingredients?

Asian grocers will have black beans, cassava, palm oil; ingredients that may not be available in regular supermarkets.

What are you looking forward to most about your return trip there?

I can't wait to soak in the Brazilian atmopshere and enjoy the food, especially in the Amazon region. It will be great to taste again the exotic fruits and fish. But most of all, I'm looking forward to witnessing the travellers who are coming on the tour falling in love with Brazil.

Complete this sentence: First-time visitors to Brazil should not leave without trying ...

Acaraje, a famous street-food snack from the north-east state of Bahia. It's black-eyed peas rolled into a ball and then deep-fried in palm oil, filled with prawns and green tomatoes. My mouth is watering as I think of it!

Fernanda De Paula's next Brazil tour leaves in August. 

DISCOVER THIS IS BRAZIL

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