Food news antipasto

We have some fun news and great tips in this week’s edition. We begin with an interview with the inimitable Maggie Beer, who is one of Australia’s best-known food personalities. Gourmet Traveller recently sat down with Beer to discuss a variety of topics, including gardening, opera, and her views regarding pineapple on pizza. (Don’t forget that we have a complete recipe index of all Maggie Beer’s recipes – from her cookbooks, TV shows, magazines and her blog.)

I love tomato season, but about this time every year after being inundated with a glut of tomatoes I despair of what to do with them. Saveur has come to my rescue by reminding me of an easy method that will allow me to savor this abundant harvest for months to come: tomato confit. This oven-based technique requires minimal effort but delivers big rewards.

If you have ever read Bon Appétit magazine and wished you could taste the dishes without all the work of actually cooking them, we have good news. Well, at least if you are in the Windy City. Chicago-based Lettuce Entertain You, the restaurant group that has over 100 eateries in and around the city, has partnered with Grubhub to create a virtual restaurant called Bon Appetit, Delivered. The concept features “dishes from the magazine as curated by theBon AppetitTest Kitchen editors” that will be delivered right to your door.

Photo of Nigel Slater’s tomato confit from The Guardian