Did you know? The United Nations has declared 2016 the International Year of Pulses. Yep. You heard right. Pulses. The little guys. The quiet achievers. The humble ones. Low on hype but high on nutrition value, it’s time for pulses to shine and we need your help to spread the word and point the spotlight. You can start by entering the Australian Signature Pulse Dish Recipe Competition of which I’m thrilled to be a member of the judging panel.
Lamb Shank Soup Source: McKenzie’s Foods
Open to all Australian adults, including amateur and professional cooks, the 2015 Australian Signature Pulse Dish Recipe Competition is your chance to win international exposure, $1,000 cash, an all-expenses-paid trip to Melbourne for the award ceremony. Plus your winning recipe will be being professionally styled and photographed and captured on video. Competition is open between 13 April 2015 and 28 May 2015.
According to Georgie Aley, Managing Director of the Grains & Legumes Nutrition Council (GLNC) and Chair of the Australian Steering Committee, pulses are a healthy, delicious, whole food grown by farmers around Australia and are a central part of the cuisine of many countries internationally. “The Grains & Legumes Nutrition Council recommends Australians eat legumes at least 2–3 times a week to reduce their risk of chronic disease such as heart disease and diabetes. However, too few Australians know about these versatile, healthy foods that taste great,” said Ms Aley.
“We are on a mission to get all Australians cooking with pulses. To enter the competition, you simply need to create an original, unpublished recipe that features pulses as its star ingredient.” The winning recipe will be named Australia’s signature dish and will be showcased on the national stage as part of the 2015 Australian Grains Industry Conference, before progressing to the globalstage along with other national signature dishes from around the world.
Nugget Cassoulet by Simon Bryant and dirt(y) inc – Jacqui Way Photography
The expert judging panel for the 2015 Australian Signature Pulse Dish Recipe Competition is outstanding. It includes renowned chef and International Year of Pulses Australian Advocate Simon Bryant, renowned chef of le Petit Gateau Patisserie Pierrick Boyer, Food Director at taste.com.au magazine Michelle Southan, and, just like pulses, a rather humble home cook and dietitian, me!
The competition is on the hunt to find Australia’s hero pulse dish, to celebrate Australia’s diverse national cuisine and to highlight the innovative capacity of pulses as an ingredient. “Each recipe will be judged on visual appeal, creativity, accessibility for home chefs, and of course, taste,” said Simon. “Prizes will go to winners of the professional chef, everyday food lovers, people’s choice, and healthy recipe categories.”
Nipper Lamb Salad by Simon Bryant and dirt(y) inc – Jacqui Way Photography
Pulses come in a variety of shapes, sizes and colours and can be consumed in many forms including split, ground in to flours or dried, canned, cooked or frozen whole legumes. Well-known dried legumes include chickpeas, beans (includes butter beans, haricot beans, cannellini beans, red kidney beans, adzuki beans, black-eyed beans and soybeans), peas, lentils and lupins. So what are you waiting for? Get cooking and enter now! Follow along the action with #ozpulserecipes. We can’t wait to taste what you cook up.
For more information about the health benefits of pulses and legumes as well as ideas for recipes visit www.glnc.org.au.
Check out more at: International Year of Pulses, Global Pulse Confederation and pulse industry in Australia.
