Wednesday, March 08, 2006
Superfoods
Forget the latest diet fads: 'superfoods' are the way forward for improved health and vitality, and they're becoming star ingredients at some of the world's collest restaurants.
Take red quinoa. This South American grain is low-GI and high in protein. It's on the menu at Silks (222 Sansome Street, San Francisco, US tel +1 415 276 9888) at the Mandarin Oriental, where the roasted poussin au cocotte is served in a red quinoa broth.
A fixture on Australian menus, barramundi - a white fish rich in omega-3 fatty acids - is now being farmed in Europe as an alternative to cod. Typically roasted and served with lime and chilli butter, try it at Nicole Kidmans' Sydney hangout, Rockpool (107 George Street tel +61 2 9252 1888). Locals also swear by the no-nonsense fillet at the Balkan Seafood Restaurant (215 Oxford Street. Tel +61 2 9331 7670), a pre- and post-clubbing hangout with a Croatian twist.
Coconut oil, whose structure breaks down less than other oils when heated, is considered a healthy superfood. Berardo's (Hastings Street, Noosa, Australia. Tel +61 7 5447 5666) uses it in a curry dressing dripped over a thinly sliced scallop ceviche and spanner crab salad.
Take red quinoa. This South American grain is low-GI and high in protein. It's on the menu at Silks (222 Sansome Street, San Francisco, US tel +1 415 276 9888) at the Mandarin Oriental, where the roasted poussin au cocotte is served in a red quinoa broth.
A fixture on Australian menus, barramundi - a white fish rich in omega-3 fatty acids - is now being farmed in Europe as an alternative to cod. Typically roasted and served with lime and chilli butter, try it at Nicole Kidmans' Sydney hangout, Rockpool (107 George Street tel +61 2 9252 1888). Locals also swear by the no-nonsense fillet at the Balkan Seafood Restaurant (215 Oxford Street. Tel +61 2 9331 7670), a pre- and post-clubbing hangout with a Croatian twist.
Coconut oil, whose structure breaks down less than other oils when heated, is considered a healthy superfood. Berardo's (Hastings Street, Noosa, Australia. Tel +61 7 5447 5666) uses it in a curry dressing dripped over a thinly sliced scallop ceviche and spanner crab salad.
