It’s 2019!!!! It is time to release those stubborn perceptions that substituting meat has to be difficult and the options boring.

Years ago because the market was so niche, there wasn’t a wide range of meat-free products available at local supermarkets. The most common meat substitutes available on the market back then were either tofu or tempeh. In the last 10 years, vegetarianism and veganism has become drastically more common. Due to this increase in demand, food producing companies have begun providing for this need.

I have been a vegetarian since 2008 and have noticed myself the huge development in the options available to non-meat eaters. From meatless schnitzels to sausages, these days you will find meatless EVERYTHING, all in your local supermarket. Foodland, Coles, IGA all stock a large range of fake meat substitutes. Within all of these brands, the two I purchase from often are Quorn and Fry’s.The reason is because they use a mycoprotein that is high in fibre and low in saturated fat. The mycoprotein they use is made from a fungus that grows in soil. In contrast to this, other fake meat producing companies use yeast, additives and other fillers to make their products. Not only is this not as nutritious but some of these additives can be considered harmful.

QUORN FAVOURITE: MINCE

Quorn’s mince is an absolute staple in my kitchen. I use it in bolognese, enchiladas, san choy bow and in any other meal that requires mince.

FRY’S FAVOURITE: NUGGETS

Fry’s nuggets are a great replacement for chicken nuggets. They’re juicy on the inside and crunchy on the outside. All the taste, minus the cruelty. 

Other great products from Quorn and Fry’s:

References 

Quorn 2019, Mycoprotein, Quorn, viewed 14^thNovember 2019, https://www.quorn.com.au/mycoprotein

Fry Family Food 2019, viewed 15^thNovember 2019, https://www.fryfamilyfood.com/au/

Markets are a great place to not only purchase fresh produce, but also to purchase mouth-watering (and quite often) local food, snacks and meals. As a food loving person, I obsess over markets and what they have to offer.

The Adelaide Central Market is a diverse place bustling with people and fantastic produce and food. Every city usually has a popular market that tourists as well as locals visit. Looking abroad, it is fair to say the most popular food markets in the world are Mercat de la Boqueria in Barcelona and Chelsea Market in New York City. 

In my travels earlier this year to NYC, Chelsea Market was a MUST SEE. We took a tour of the NYC Highline and Chelsea Market itself. Learning about the history of both, their current uses and popular hotspots. Chelsea Market first opened in 1997 and has been operating as a tourist hotspot ever since then. The food cuisines on offer at the market have evolved drastically over the years. Today at the market you will find; Asian, Mexican, Italian, Middle Eastern and the list goes on. Due to this, the Chelsea Market has become a figure and prime example of the immigration that has occurred in the United States over the years. 

I was in awe of the wide range of food on offer. My senses were overwhelmed with all the beautiful smells of food throughout the market. For lunch we indulged in tacos with cactus (a Mexican delicacy), fresh oysters and pizza. Quite a random mix of foods, but we were extremely keen on trying all the diverse food options available. 

In addition to the food, the Chelsea Market also has local art for sale, second hand clothing, handmade jewellery and other arts and crafts. The Chelsea Market has it all. History, culture, food, drinks and art. Bottom line; if you’re a foodie, then the Chelsea Markets MUST be on your bucket list.

Nestled down a not so busy street in East Village of New York City is where you’ll find one of the best gnoccheria’s (in my foodie opinion). I first heard about Gnoccheria by Luzzo’s earlier this year after a Food account posted about it on Snapchat. Lucky for me, I was actually travelling to NYC in October and knew this gnoccheria was a MUST try. Usually I’m a bit sceptical by what’s posted on Snapchat, only because I don’t consider it as reliable as say Facebook or Instagram. Although after seeing this photo, I knew I needed to try it out for myself….

I was visiting with a group of seven, so we booked the day before (to avoid the risk of missing out). We arrived at 8pm and the tiny almost hidden restaurant was booming. The smell of food, alcohol and the sound of music welcomed us as we walked through the doors. We were swiftly seated and began looking through the menu.

We were extremely hungry after a long day of exploring NYC so ordered starters. We ordered the bruschetta with ripe tomatoes and basil as well as an ice-berg and radicchio mix salad topped with creamy feta. I had decided weeks before that for my main I was ordering the trio of Gnocchi (as pictured above). Other dishes sounded delicious, but I was here for their famous gnocchi trio. 

The service was quick and we all received our mains within 20 or so minutes. The steaming, creamy looking gnocchi had my mouth watering. The three sauce flavours were pesto, four cheese and a traditional napolitana sauce (ultimately replicating the Italian flag). Each gnocchi were sensational. Not to soft, hard or doughy. Perfectly cooked and coated with the right amount of sauce. 

This food recommendation turned out to be a success. Quality food, quality service and a great atmosphere make Gnoccheria by Luzzo’s a MUST if you even find yourself in NYC. 

References

Trip Advisor, 2019, Gnoccheria by Luzzos, Trip Advisor, 14^thNovember 2019, https://www.tripadvisor.co.za/LocationPhotoDirectLink-g60763-d10340274-i248813101-Gnoccheria_by_Luzzo_s-New_York_City_New_York.html

Lynn Kelly A, 2017, Gnoccheria Brings Menu of Options to East Village, Washington Square News, 14^thNovember 2019, https://nyunews.com/2017/10/10/gnoccheria-brings-menu-of-options-to-east-village/

After a long day of university, work or whatever you spend your time doing, quite often making dinner becomes a dreaded chore. This section of EatWithRLT aims to make this a chore no more. Quick, easy dinner ideas will be tested out and reviewed for readers. This is to make the point that sometimes the best cooked meals are in fact created in your own home. 

Last night I decided to make pasta with puttanesca sauce and a side salad. Puttanesca is quite easily one of my favourite sauces to pair with pasta (it’s also super quick and easy to make). I have provided the particular recipe I follow down below for you to try out when you’re wanting to put a twist on your standard tomato sauce. For the side salad, I tossed together some cos lettuce, radicchio and dressed it with olive oil, salt and lemon. Simplicity at its finest. 

Ingredients

• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, peeled
• 6 anchovy fillets
• 1/4 teaspoon crushed red pepper
• 1 tablespoon tomato paste
• One 35-ounce can whole peeled Italian tomatoes with their juices, crushed by hand
• Pinch of sugar
• 2 basil sprigs
• 1/4 cup chopped kalamata olives
• 1 tablespoons capers, drained
• Salt and freshly ground pepper to taste 

Method 

1. In a large saucepan, heat the oil. Add the garlic, anchovies and crushed red pepper and cook over moderate heat, stirring occasionally, until golden (about 5 minutes).

2. Add the tomato paste and cook, stirring constantly for 1 minute. 

3. Add the canned tomatoes with their juices. Stir in the sugar, basil, olives and capers. Season with salt and pepper and bring to a boil. 

4. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. 

5. Season again with salt and pepper. Discard the basil sprigs and garlic (or keep them in for extra flavour).

The combination of anchovies, olives and capers gives the ordinary napoletana sauce an exciting flavoursome twist.

Buon Appetito!  

References 

Parisi G, 2007, Puttanesca Sauce, Food and Wine, 12^th November 2019, https://www.foodandwine.com/recipes/puttanesca-sauce

Hello, Ciao, Bonjour and welcome to Eat With RLT. A modern food blog dedicated to sharing and promoting the food of Adelaide and occasionally the rest of Australia and the world.

A combination of both fine and casual dining eatery’s will be reported upon in order to satisfy a large demographic of readers. From the extraordinary creations of Chef Nobu all the way to local burger bars, we intend to cover it all.

In addition to this, home cooking recipes will also make an appearances every so often to prove you can create wonderful tasting food in the comfort of your own home.

SO strap in and get ready for a food journey that’ll have your mouth watering from the get go.

RLT xo