Theme: Soups
Cookbook Used: Home Cooked

Author: Australian Women's Weekly

40g butter

1 large brown onion, chopped coarsely

3 bacon rashers, chopped coarsely

1.5kg pumpkin (or butternut squash), chopped coarsely

2 large potatoes, chopped coarsely

1.25 litres chicken stock

1/2 cup double cream

1. Melt butter in large saucepan; cook onion and bacon, stirring, until onion softens. Stir in pumpkin and potato.

2. Stir in stock, bring to the boil; simmer, uncovered, about 20 minutes or until pumpkin is soft.

3. Blend or process soup, in batches, until smooth. Return soup to same cleaned pan, add cream; stir until heated through.

Serves 6.

There’s something for everyone at this year’s event at the Sydney Convention & Exhibition Centre, Darling Harbour with delicious food tastings prepared by celebrity chefs, the latest advances in all-natural beauty treatments, gardening tips and organic wine to try.

This year’s Organic Expo & Green Show theme is ‘Paddock to Plate’ and offers the chance for Sydneysiders and visitors to catch cooking demonstrations by renowned celebrity chefs such as Kylie Kwong and Tobie Puttock as they show how to feed the family without blowing the budget by choosing food that is fresh, in season and produced with care.

Indulge all your senses as you wander through displays across seven natural living categories: Food and Beverage / Wine / Mother, Baby, Kids / Building, House and Garden / Health, Personal Care and Beauty / Professional Services / Fashion and Manchester.

With 180 exhibitors showcasing what’s fresh and best from the organic and green industry, there are attractions for all nature lovers this year:

For kids: The Organic Kids’ Fun Zone is back with baby farmyard animals to pet, veggies to plant and creepy crawlies from the garden to learn about. The ‘Dig Your Dinner’ school competition entrants will also be proudly displayed at the show.

For foodies: Celebrity chefs Kylie Kwong, Tobie Puttock, Simon Lawson, Samantha Gowing and Teresea Cutter will be at the demonstration stage cooking mouth-watering feasts and showing how easy it is to eat organically every day.

For green thumbs: Gardening gurus Jerry Coleby-Williams and Costa Georgiadis will be on hand to ensure your garden is greener and tastier than ever.

For beauty buffs: Sample luxurious pampering treatments and shop up an organic storm while beauty expert Carla Oates reveals how to custom-blend your own skincare products from ingredients in your fridge.

For wine lovers: Don’t miss tastings on offer at The Organic Vineyard.

Opening times are:
Saturday August 21 – 10.00am-6pm

Sunday August 22 – 10.00am-5pm

Pre-purchased online General pass $13/ 2 Day pass $22

General Pass $16/ 2 Day pass $26

Concession $13/ Family (2+2) $56 / Under 12 free

For more information, visit www.organicexpo.com.au

1L beef stock

500g beef mince

1 clove garlic, crushed

1 egg, lightly beaten

1 cup dried breadcrumbs

1 tbsp oil

4 tbsp no added salt tomato paste

½ tsp dried rosemary

1 ½ cups risoni pasta

2 ripe tomatoes, diced

chopped parsley or basil, to garnish

shaved parmesan, to serve

1. Combine ½ cup stock with mince, garlic, egg & breadcrumbs.  Roll into balls.

2. Heat oil in a large frying pan. Add meatballs & cook until browned all over. Pour over remaining stock, tomato paste & rosemary. Bring to the boil, reduce heat & cook, covered, for 10 mins, stirring occasionally.

Serves 4.