Tamborine Cooking School

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Last weekend I went to Felton food festival about 1/2 hour south of Toowoomba. I was fascinated in the paddocks of a plant with a very large seed head lining the roads.  When I got to the food festival there was a stand displaying it, so naturally I asked what it was assuming that it was cattle feed, but I was surprised to hear that it was sorghum grown to make gluten free flour for humans to eat. Ask a hundred people if they’ve ever eaten sorghum and chances are, they’ll have no idea what you’re talking about. However, sorghum, a cereal grain, is the fifth most important cereal crop in the world, largely because of its natural drought tolerance and versatility as food, feed and fuel. In Africa and parts of Asia, sorghum is primarily a human food product, particularly in making chapati style bread. I bought some whole from the health food store, simmered it for about 15min until softish and used it like couscous in a salad. I added some currents, diced olives, parsley, shallots and cherry tomatoes. Then a dressing with mustard, lemon juice and olive oil. It can also be popped like corn. Photos from the internet library.

whole grain salads

April 22, 2015 / Uncategorized / thechef