Brisbane Local Food

Growing local

Umami soup with sliced prickly pear paddles, winged beans, beansprouts, steamed chicken and a tomato salsa floatee.
Plus the new batch of chili paste I just fermented.
Umami combo included two species of seaweeds: Saccharina japonica (a kelp) and Undaria pinnatifida(Wakame).
Unfortunately, I'm giving up on my favorite Korean restaurant because I can soup-de-jour it tastier at home.
Today's 20 minute stock was absolutely delicious -- and the Mex effect with the salsa is inspired by nouvelle ramen cuisine .
Just like adding a grilled or microwaved tomato. Always at the end ... that and some green onions sliced lengthways.

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Comment by Dave Riley on May 15, 2019 at 12:08

At my Korean supply store yesterday...

I was offered three different types of dried anchovies. Two from the freezer and one from the shelf. So it is a 'thing' these anchovy broths.

Comment by Andrew Cumberland on May 14, 2019 at 23:29

I have a big batch of sprouts ready.  I can add shallots and kaffir lime leaves from the patch.  I'm thinking Pad Thai for tomorrow night.  I'll have a look and see if I have pork or chicken mince in the freezer.  I should do because I pick it up when it's cheap. 

Comment by Dave Riley on May 14, 2019 at 8:10

Poverty is inspiring.

Comment by Dianne Caswell on May 14, 2019 at 7:48

If only every person (who has a backyard/front-yard and the inclination to garden) who is on a strict budget read your posts Dave, they would cut down on their grocery spending and would never have to say "What's for dinner tonight" and never go hungry. You truly are an inspiration to many, I'm sure.

Comment by Dave Riley on May 13, 2019 at 22:32

Well today, I harvested some Tromboncino to throw in. It was raining so I didn't actually get to forage much. But I did cut back the Moringa earlier in the day, and stripped a few stems off that.  I had some spring onions and bean sprouts in the fridge. ..

So in they went. I always gotta add the sprouts. They're my noodles.

Hypothetically anything you've got growing that's edible can be used. Then the flavour keeps shifting about. Nuanced changes.

Comment by Dianne Caswell on May 13, 2019 at 22:19

Looks wonderful, I only wish I was growing as much produce as you to make mine home with home grown.

Comment by Dave Riley on May 12, 2019 at 13:03

For those seeking a carbohydrate kick just serve with rice, throw in some cold rice and heat before serving, cook up some ramen (3 minutes), add potato cubes-- either sweet or  the other --  or add fresh corn.

Your stomach has no nation...

Comment by Dave Riley on May 12, 2019 at 12:52

Grown at home:

  • tomatoes
  • spring onions
  • winged beans
  • prickly pear
  • bean sprouts
  • chilies


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