One of the good things about being around for a while in any industry is that you pick up quite a lot. Facts. Figures. Useful things. Bits of trivia. Ideas.

Because I love food and cooking and travel and have been involved with all of these for a few decades now, chances are if you have something that you need to know, or something that is proving a bit of a puzzle to you .. I just might have the answer!

Or, if I don't, I might be able to point you in the right direction for someone who does.

Please ask me!

Q. I find freezing foods a great way to store them until I need them but what are the rules for thawing and refreezing food? JH, NSW

A. Most foods freeze well, with the exception of starchy foods such as cooked rice, pasta and potatoes. Freezing affects the texture of these foods, spoiling them a little. The texture of berries, including strawberries, fresh herbs, tomatoes and some other fruits is also affected and you need to decide if this will alter your plans for the dish you are making.

From a safety point of view, once food is thawed it should not be refrozen without cooking or recooking. This is particularly true of meats and other protein or dairy foods, as bacteria may multiply in the thawed food and remain there if the food is refrozen. Cooking, or recooking sufficiently, will kill the bacteria and it is then safe to refreeze the food.

Care should also be taken when thawing most foods. It is safer to do this in a cool place, preferably the refrigerator, or quickly, as in the microwave. This also prevents food staying at an ambient temperature long enough for bacteria to multiply. Of course proper food handling techniques and cleanliness are also essential when dealing with any food.

Q. I am a confirmed garlic bread lover from way back but I have been told to swear off butter because of my cholesterol levels. Do I have to give it up, or is there a solution? SM, WA

A. There certainly is a solution. Try this recipe:

GARLIC BREAD

1 long french bread stick

2 cloves garlic, crushed

2 tablespoons olive oil

1 tablespoon water

l teaspoon lemon juice

pinch salt

chopped herbs (optional)

Cut the bread stick almost through at 2cm intervals. Whisk the oil, water, lemon juice, salt and garlic together until well combined and creamy looking. Add the herbs if using. Brush the mixture onto the cut slices of the bread using a pastry brush. Place the loaf on a piece of foil, drizzle any remaining spread on top then wrap securely and place in a preheated 190C oven for 10 minutes. Open foil on top of the loaf and cook an additional 5 minutes. then serve to accompany salads or pasta dishes. Serves 4.

Do you have a food or travel question?

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Q. I don't need to know how to make a low-fat better-for-me pastry. I need to know what to use instead of pastry. I know I can stick to fruit and vegetables and forget about pies, but sometimes the family and I would like a crunchy alternative that is not loaded with fat. Help! BJ, Victoria.

A. Help is at hand. One important consideration when planning menus is to include foods with different textures - and crunchiness is an important factor to our enjoyment of foods. Here are some ideas for you:

Lavash bread or mountain bread are both extremely low-fat flat breads that are ideal to fill and bake or grill. Spread your filling - chicken, fish, vegetables, lentils, Mexican - over the bread. Roll it up and place in a hot oven for 5-10 minutes and cook until golden, or put the rolls under the grill, turning until all sides are cooked.

Alternatively put your favourite pie filling into a pie dish and top with something crunchy - crushed corn chips, toasted breadcrumbs, or crumbled cracker biscuits.

A good pie base can also be two cups cooked rice (use brown rice if you like) mixed with an egg and seasoned to taste. Spread this into a pie dish and bake for 10 minutes, then top with your filling and cook until done. If you double the rice mixture, you can top the pie with rice too. Mashed potato made without lashings of butter works well too, and again can be used for the top and bottom of the pie.

Bread pies are a good alternative as well. If you make your own bread dough, simply roll out a circle and fill it with your favourite filling, then bring the edges together, and bake until golden. Alternatively use a sandwich maker to put something delicious between two slices of bread which have been sprayed lightly with oil. If you don't have a sandwich maker, press slices of lightly oiled bread into muffin tins and spoon in your filling. Bake until the mini-pies are hot and the bread is golden.