Tonight’s is called ‘Darling, What’s For Dinner?’ and follows the adventures of an average Australian family trying to feed themselves without hurting people or the planet.

So how do you find food that is sustainable, seasonal, secure, and shared? The panel of food experts think they have the answer.

Two of them joined Bren McGurk to share different culinary experiences; ‘Freegan’ Anne Arkey and ‘Raw Foodie’ Charles Mathelot…

She whips up her own culinary creations and mentors little tackers on TV – and, giving hope to us all, does it all with no formal training as a chef.

That hasn’t stopped Anna releasing her first cook book though – it’s called Homemade – and its author Anna Gare joined Peter Barr for Breakfast.

Earlier this year, a report by the UN’s Food and Agriculture
Organisation found that one-third of the world’s food goes to waste.

It’s a scary figure, but organisations like Foodbank WA are doing something about it – supplying people with quality food that would otherwise be in the bin.

They’ve just been named as a finalist in this year’s Banksia
Environmental Awards for their work in reducing food waste.

RTR’s Hilary Smale caught up with David Warren from Foodbank WA to talk about how to help the cause.

Luke and Peter were also joined by someone who shot to prominence on TV’s culinary juggernaut MasterChef.

Like Icarus flying too close to the sun, she flew high and fast with many predicting she was headed for victory – but alas Marion Grasby’s time on the show was cut short as an audible gasp of horror echoed around the nation.

She’s ok though, and has a new collection of recipes to prove it.

Marion Grasby joined Peter Barr and Luke Bolton as the nation prepares for another MasterChef shock.

One of them is local musician and chief Bible Basher Laith Tyranny who joined Peter Barr for a dry Breakfast.

It’s every cocktail lover’s Christmas, with people all over the world paying tribute to the popular drink.

A number of Australian venues will be hosting special events to commemorate the first use of the word ‘Cocktail’, printed in 1806.

Mt Lawley’s Luxe Bar has something up it’s sleeve, with Co-Owner Michelle Mok joining Peter Barr and Luke Bolton to discuss the age-old art of cocktails…and check out Luke’s recipe for Baklava as well!

Last year the big TV cook-off was won by Adam Liaw who fricasseed and fried and sautéed and simmered his way to victory.

Adam’s in Perth with his book ‘Two Asian Kitchens’ and joined Peter Barr for Breakfast.

Ingredients

Base * 1 cup plain flour, eh don’t bother sifting * 1/2 cup brown sugar * 1/2 cup desiccated (decimated) coconut * 125g butter, melted

Filling * 400g can sweetened condensed milk * 2 tablespoons golden syrup * 60g butter, melted

Topping * 60g copha, chopped * 125g cooking chocolate, chopped

Method

1.Preheat oven to a moderate 180°C. Line a 3cm deep, 28 × 18cm (base) lamington pan.

2.Combine all base ingredients in a bowl. Mix well. Press into prepared lamington pan. Bake for 15 to 20 minutes, or until light golden. Remove from oven. Cool on a window sill.

3.Filling: Combine all ingredients in a saucepan over medium heat. Cook, whisking, for 8 minutes or until golden. Keep your eye on it, no watching TV- it will burn. Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours, (ah man but I’m hungry) or until set.

4. Topping: Place copha and chocolate into a heat-proof bowl over a saucepan of simmering water. Stir until melted. Pour over caramel. Refrigerate to set. Cut into squares to serve.

Cut it up into smaller and larger pieces and give the small pieces to your friends. Eat it up yum!

After 5 years of hard work in Paris, specialising in Patisserie making, Chef Emmanuel Mollois moved to Melbourne where he worked at La Brasserie in Toorak and The Willows on St Kilda Road.

He spent two years at The Loose Box as head pastry Chef (during which the Loose Box won nearly all possible awards) before opening Choux Café in 2003.

Emmanuel’s appearing at All Saints College Annual Lit-Fest, appropriately enough speaking about how to make the perfect Choux pastry.

Chef Mollois spoke to Peter Barr and Luke Bolton on Brekkie.

On Breakfast we have a tasty treat and it comes in the form of Suzanne Gibbs.

She’s an editor at the ‘BBC’s Good Food Australia Magazine’ and a graduate from the Cordon Bleu school of Cookery in London.

Suzanne’s also the daughter of Australian cooking legend Margaret Fulton, and with her latest book, ‘The Thrifty Kitchen’ written with her daughter she might give Luke a run for his money.

The Thrifty Kitchen is available now.

We’re talking about chicken feet which you may have heard me mention earlier this week.

We’re talking about chicken feet because it’s the Northbridge Festival all this week and in celebration of Chinese culture a chook foot eating competition will be held along with many other activities.

The Northbridge Chung Wah Association’s Doreen Chin joined Luke and Peter on Breakfast.

Justine Guest from Babes on the Run is always bangin’ on about eating well and working out.

She joined Barr to make us fit through food and to ensure regularity.

Fine, I say, but will it slip off my plate and slam against the wall when I go for it with my fork?

Just let me cook the darn thing, says Luke with a sigh.

Cut chicken into serving size pieces, sprinkle with salt and pepper.

Heat oil in a pan and add chicken pieces and brown on all sides. Put the chicken in an ovenproof dish.
Preheat your oven to 180c
Pour off pan juices and keep. Add more olive oil and sweat chopped onion and crushed garlic.
Add wine and vinegar and boil until reduced by half quantity. Add chicken stock cube and simmer for two minutes.

Add tomatoes, pan juiaces and chopped basil with sugar and sugar and simmer for another minute.

Pour the tomato mixture over the chicken pieces in the casserole dish, cover and cook in a moderate oven for about one hour.

Meanwhile soak the anchovy fillets in milk for five minutes, drain on absorbent paper.

Arrange the chicken pieces on a serving dish and keep warm. Pour pan juices into the saucepan and bring to the boil. Boil for about one minute adding the anchovy fillets.

Cut the olives in half, removing the stones. Add the olives and the chopped parsley to the pan and cook for a further minute. Pour the sauce over the chicken pieces and serve on spaghetti tossed with olive oil and parsley.

In a bowl, mix together the flour, salt & pepper. Add the egg white and water, whisking until smooth Rest batter in fridge for 30 minutes.

Clean and slice squid into 2cm rings. Pat the squid rings dry with paper towel, dusting with a little extra plain flour if you like.

Dip into batter and deep fry a few at a time in hot oil for about 30 seconds. Drain and serve with a light salad and some freshly squeezed lime juice.

You might be thinking a mix of Australia’s multicultural foods…

But you’re probably not coming up with images of the bush.

But, one local chef is putting parts of bush tucker into his offerings.

And, to tell us how and why, Matt Clark joined us…