Blog

From heart-warming good news yarns to gut-wrenching tragedies, Walkley Award-winning journalist and From Paddock to Plate founder Louise FitzRoy has spent her career scouring the furthermost corners of Australia sharing stories from the bush.

Founder and Director of From Paddock to Plate, Louise FitzRoy, shares three of the organisation’s latest food education resources to assist in the current remote teaching climate.

From Paddock to Plate’s Louise FitzRoy unearths the top 10 trending functional foods as searched in Google, and the role food education plays.

Whether we’re picnicking in the paddock or planting vegetables in the garden, there’s a reason for this. It makes us feel good.

From Paddock to Plate explores why teachers are pivotal to passing on critical farming and food education to our younger generation and future leaders.

Cheese and mayonnaise. I look back on my years in primary school and remember my daily school lunch request of cheddar cheese cubes drizzled with mayonnaise.

Join From Paddock to Plate for an exclusive Wine & Cheese hour to find out how our hundreds of school resources can help you and your students.

Ever thought of putting slices of mango on your face? What about a body scrub of mashed mango, honey and milk? It’s mango season which means that it’s time to make the most of this superfood with it’s high vitamin A content to help unclog pores and make your skin glow.

Kale is being called “the new beef”, “the queen of greens” and “a nutritional powerhouse.” This rough and tough green beats out all the rest in terms of nutrition, providing more antioxidants than most other fruits and veggies!

Pumpkin salad, pumpkin bread, pumpkin ravioli, pumpkin pie, pumpkin risotto, pumpkin beer — the options are endless, and endlessly mouthwatering. Whether you’re putting a pumpkin on your doorstep at Halloween or into a pie crust for lunch, it’s time to see this fruit as more than a once-a-year purchase.