Across Australia, bread is one of those foods that’s always present in many homes. How good is it to come home from holidays and find that your mother-in-law has dropped off some bread and milk? Or when you get home late, tired and hungry, but too exhausted to cook? That’s when a loaf of bread on the counter is a welcome sight for making toast and a cup of tea. It’s a foundation food and one that’s a staple in many households.
In her book, Bitter, Jennifer McLagan refers to bitterness as the world’s most dangerous flavour. Along with sweet, sour, salty, and umami, bitter is one of the five primary tastes (with some arguing that fat can be considered a sixth taste). Let’s take a look in more detail at bitterness.
Strolling around the supermarket throwing produce into your trolley, have you ever stopped to think about how fresh those fruits and vegetables really are? For example, most varieties of apples are picked in autumn, so how come the shelves are still heaving with them in the middle of December? Taking the time to think about what’s in season means you can get the benefits of fresher produce, which is better for both your hip pocket and your health.