Food and Drink

   

In Season: Pineapples

Posted by Carla Sammut

<
>

Hailing from Brazil, the spiky haired pineapple is a summer joy, named after its resemblance to the pine cone. Discovered by European settlers 500 years ago, pineapple is available all year round in Australia but at its most abundant between November and February. My favourite childhood treat was chopped fresh pineapple with a sprinkling of sugar and fresh mint however these days my favourite way to enjoy is in a pina colada.

Pineapples do not ripen further after harvesting, they just get juicier. Pick a plump spiky friend that smells sweet and pleasant with fresh looking skin and leaves. Once cut cover and refrigerate for up to two days.

Pina Colada
2 cups fresh pineapple juice
1/2 cup of white rum
1/2 cup of coconut cream
2 tbs finely chopped palm sugar
1 cup of crushed ice

Whizz all the ingredients in a blender and serve over additional crushed ice.


Art & Design

http://www.milkbarmag.com/2013/11/20/happy-valley/

Happy Valley

Finding joy in art, design and retail rarities.

http://www.milkbarmag.com/2012/12/10/flavours-of-melbourne/

Flavours of Urban Melbourne

The sequel to The Flavours of Melbourne takes a look behind-the-scenes at some of the city's best loved restaurants.

http://www.milkbarmag.com/2012/02/16/crafternoon/

Crafternoon

We get crafty at Crafternoon, the new cafe where you order paint and playdough with you arty latte.

What's On

http://www.milkbarmag.com/2014/11/11/melbourne%e2%80%99s-best-chefs-mixing-up-magic-gastronomique/

Melbourne’s Best Chefs Mixing Up Magic Gastronomique

Try out some great grub at Gastronomique, for charity!

http://www.milkbarmag.com/2014/11/06/time-out-bar-awards-passes/

Time Out Bar Awards Passes

Milk Bar Mag would love to give one lucky winner and their friend a double pass to this year's Time Out Bar Awards ceremony!

http://www.milkbarmag.com/2014/10/30/barbe-cubed/

Barbe-Cubed

This Saturday Southbank will be abuzz with passionate barbequers from around the world battling for the title of the ‘Ultimate BBQ Nation’.