The Epicurean Foodie Pays Us A Visits
Growing up, Luisa, owner and cook at The Epicurean Foodie, was surrounded by amazing fresh food. Growing up in an Italian family, there was always an abundance of fresh produce. Today, alongside her partner Jay, she loves nothing more than being in the kitchen and creating foods made with only natural, fresh ingredients.
Our Years 11 and 12 Food Science & Technology class spent some time with Luisa learning about her love of food. The class has recently been researching food preserving methods. Luisa invited students to join her to make her famous pickled vegetables ‘Giardiniera style’
During the class, Luisa shared her knowledge of the food industry and explained the importance of supporting our local growers to ensure we minimise our food waste. She explained how commercially made products are often filled with preservatives, sugars, and salts. Louisa says, “We (Epicurean) have complete control over the sugars and salts added and most importantly no artificial flavours, additives or preservatives go into our products. What it says on the label is what’s in the jar!”
Pickled Vegetables – Giardiniera Style
Makes approximately 6 x 500g jars.
Firm seasonal vegetables, any combination
2 large heads of cauliflower
200g green beans
3 purple carrots
2lt white vinegar
160g white sugar
5g black peppercorns
2g fennel seeds
10g yellow mustard seeds
Chilli flakes (optional and to taste)
- Wash, cut and salt (to cover generously) vegetables, leave.
- Combine water and vinegar and bring to the boil.
- Rinse vegetables with fresh water, then blanch vegetables in the vinegar solution for approximately 3 minutes. Drain.
- Add sugar and spices to vinegar solution and boil.
- Pack vegetables into jars. Top with hot vinegar. Seal.
- Add to a water bath for 10 minutes or refrigerate once cool.