Remember Foodly

This week we reflect, remember and appreciate. Whatever your bent on war, the values our country was built on and the values we express today, ANZAC day is an opportunity for collective reminiscence and thanks to those that have gone before us.

Whilst we don’t regimentally down tools at a particular o’clock to preform any ritualistic remembrance, these days tend to be filled with moments of nostalgia when an action or an adage proffered by loved ones past pop into our heads triggering a momentary trip down memory lane.

These reveries can act like some form of mnemonic exercise as one tries to recreate personalities from fragments of experiences. Recalling their humour, their habits, things that made them smile.

Often these daydreams drift towards food they cooked or moments around the dinner table.

It is no coincidence that smell and food generate evocative memories. They are strong emotional anchors that play a role in the formation of new memories of experienced events (episodic memory). Along with spatial memory, they are linked to the function of the hippocampus in our brain.

When you revisit a place from childhood or you get a whiff of a familiar scent, you are flooded with an emotional response generated from those memories.

So next time you chomp on a biscuit or bite into a lamington you might get more than just a sugar rush…

Roasted Chestnut

A comforting sight in European winter markets and the colder climates of Northern Asia are chestnuts roasted over barrels of fire. You can muster the same sentiments over flame at home or get similar results in the oven.


  • 400g chestnuts, with a cross “scored” at one end. This allows the steam to escape instead of explosions of nut redecorating your oven.

Step 1: spread chestnuts evenly onto a tray and bake at 175c for 30 minutes, shaking the pan once or twice during the cooking.

Step 2: Remove from heat, place in a bowl and cover with a towel for 15 minutes. Carefully peel the flesh from the shell and enjoy warm.