Mark Dymiotis enjoys sharing tips, recipes and articles about his garden and how the traditional everyday dietary practices of Greece and the Mediterranean are essential for health, environment and social benefits.
Look out for his posts here about his garden and his productive backyard courses.
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Basic principles Always use rock salt. Because green olives undergo lactic acid fermentation that lowers the pH value, the brine strength can be at the lower end. The jars are closed but not sealed. After the initial (possible) spontaneous anaerobic … Continue reading
Abbreviations: ACCC: Australian Competition and Consumer Commission FSANZ: Food Standards Australia New Zealand IOOC: International Olive Oil Council EVOO: Extra Virgin Olive Oil VOO: Virgin Olive Oil OO: Olive Oil – generic name traditionally, but a BROO by IOOC classification … Continue reading
From: Mark Dymiotis To: Food Standards Australia New Zealand (FSANZ) I wish to make reference to FSANZ’s email of 7 April 2017 and the statement therein that: “There is no specific olive oil standard in the Code” It is this … Continue reading
As with other foods, the confusion about sourdough bread is in the modern language misuse (“Dispute over whether ‘breads ain’t breads’ leaves sour taste”, The Age, 14/7/13). For thousands of years bread was made with flour – plain grounded grain, not … Continue reading
To Nick Xenophon and Annabel Crabb: dancing on broken plates is silly, not funny; breaking plates is a senseless waste, not a Greek tradition (Kitchen Cabinet, ABC1 TV, 16/7/13). In earlier years the smashing of plates was only practiced in a … Continue reading
Before embarking on highly selective arguments in support of GM food (Comment, The Age, 4/7/13), Nicolle Flint could: address our current wasteful food practices; give preference to plant-based food so that we reduce the consumption of excessive meat and animal-derived foods … Continue reading
The article “Senior ‘masterchefs’ stick to tradition,” 28 June, THE AGE, is another example of celebrity culture missing the wider picture, resulting in unsound practices. Children have already been introduced to this culture of highly refined and processed food and … Continue reading
Letter to the Editor The Australian olive and olive oil industry is young and risky. Learning from the experience of traditional olive-growing countries is important for successful and sustainable production and promotion of olive products. The large population of Italian, … Continue reading
That there is a serious water shortage problem is well established; nobody can argue against it. Continue reading