Queensland, Australia:

Almost three times the size of France, Queensland straddles the Tropic of Capricorn and enjoys a widely varied climate and topography. Naturally, this is reflected in its produce.

In the far north, tea and coffee plantations mirror – although on a very minor scale, the Indian subcontinent – and tropical fruits, once only found in South-East Asia are being cultivated: think, durian, mangoes, avocadoes, pineapples, and much more.

Queensland's thousands of farms produce around 200 varieties of fruit and vegetables. Sugarcane is grown throughout the state and the pale green head-high crop flanks many northern rural roads which are crisscrossed by tiny sugar train tracks. Here you'll also find ginger and macadamias, tea, coffee, fine beef and dairy products, the country's best bread-making flour, and even wines.

But this is the party-time state too. Resorts abound. The Great Barrier Reef wraps the coastline for over 2000 kilometres offering limitless water-based activities, and in the far south, high-rise hotels and apartment blocks cause the Gold Coast to sparkle like a mythic kingdom.

The richness of the state is reflected in the proportionate lack of food producers that encourage the public to drop in and buy from them. There are fewer roadside outlets, and even less tours and pick-your-own farms than in other states. Agriculture here is solid and appropriate. Some coastal farmers have had to diversify, as have their counterparts in other states.

Inland, the story differs. Farmers often 'do it hard' as drought, floods and fires take their inevitable toll. There are some farm-stays, some tours, some chances to experience the lifestyle, but these are limited.

Brisbane, the capital, sits happily south of the lush and lovely Sunshine Coast, with its own subculture, north of the Gold Coast and hinterland. No doubt the hotter climate has created Brisbane's relaxed and carefree jackets-off ambience. Old pubs abound, for this is a thirsty climate, and the long coastline's selection of fabulous seafood is in rich and abundant supply at many relaxed venues throughout the city.

Tucked in among the mountains south of Brisbane and extending to the NSW border, the Granite Belt offers cool-climate wines and produce and an Italian edge courtesy of immigration and settlement early last century. Beyond this the famed Darling Downs are Queensland’s magnificent market garden with large scale cultivations of vegetables.

Queensland's slogan 'beautiful one day, perfect the next' could just as easily read in food-speak 'bountiful one day, a surfeit the next'.

Quirky:

Ever dreamed of sleeping in  a cave, clambering into a bedroom in a treetop – or maybe dozing off in dog?

A dog? Yep, the Dog Bark Inn in Idaho, USA, has to be one of the strangest places you'll ever stay.

Or maybe this is more to your taste.

Or this?

Or how about this?

Read more........

Queen Victoria Markets, Melbourne, Victoria:

Markets in any city are wonderful places to visit. Full of colour and a mix of aromas impossible to duplicate. They're noisy places too, with a vibrant life of their own.

Melbourne's Queen Victoria Markets, opened in 1878, have become part of the weekly life of Melburnians. Many come here early, stock up on meat and veggies, seafood and fruit, just-baked bread and pastries, then settle down with a good coffee (Melbourne is noted for that), before heading off to the other side of the road where they can kit out the family with shoes and jumpers and everything else for a fraction what they would pay in the city shops just a couple of blocks away.

But there's an even greater depth to the Queen Victoria Markets. Melbourne has a rich multicultural mix, with a high proportion of Central European, Greek and Jewish residents. This means that the range of breads – sourdoughs, poppyseed pastries, challah – and smallgoods is rich and varied. If Sydney is like San Francisco, then Melbourne (at least in these markets) is the New York of Australia.

Watch this video to get a feel for what goes on here:

Quinoa:

(Pic: Wikimedia Commons)

Quinoa (pronounced KEEN-wah) is an ancient South American grain-like seed which has regained popularity in recent years. Some call it a superfood, others simply are fans of its nutty flavour and texture, especially when popped by heat.

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Quince:

 (Pic: Wikimedia Commons)

The ugly duckling of the fruit world, quinces are inedible raw, often difficult to peel and cut and have a fluffy skin, knobbly shape and a greenish unappetising appearance, yet properly cooked the pale flesh will become ruby red and delicious in pies, jams and sauces. The Spanish word for quince is Martello and marmalade originally meant 'quince jam', although the name stems from 'honey and apple'. They are a member of the rose family and were said to be sacred to, the goddess of love. They were a symbol of love, happiness and fertility. Quinces are an autumn fruit containing excellent vitamin C and, interestingly, quinine that is used to fight malaria. To prepare the fruit for use as a dessert, peel and core quinces much as you would apples, but reserve the scraps and tie into a muslin bag or similar. Place the fruit with sugar and water in a saucepan and add the bag as well, cover and simmer for about an hour or until the fruit is tender and turning reddish. Remove the bag and let the fruit cool in its syrup. Alternatively, quinces may be baked whole in a slow oven for use with middle eastern dishes, or made into jams and jellies., or quince paste, is a rich red paste that is a perfect accompaniment for cheeses. Store the fresh fruit in the refrigerator.

Quick healthy meals:

Note how low these quick and easy meals are low in fat and yet how good they can be - full of great fresh flavours and bursting with nourishment. They are also quick to prepare, can be cooked in one pot and served all at once, making them budget and time-economical too. Most of them could be varied endlessly according to individual tastes. Think of them not so much as recipes, but concepts. Enjoy!

Use leftover vegetables and place in individual dishes. Crack one or two eggs on top, drizzle with pesto or hummus and bake until eggs are done.

Risotto prepared using defatted stock or vegetable juice, tossed with brine-packed tuna or shreds of smoked salmon and oven-roasted tomatoes and olives.

Pasta tossed with mixed cooked seafood, a little stock or wine, sliced spring onions, shreds of chilli, a handful of chopped herbs and freshly ground black pepper, topped with a few shavings of good parmesan cheese.

A tortilla spread with pureed beans mixed with chilli and oregano and cumin, topped with tomatoes and sprinkled with grated lower-fat cheese and grilled until the cheese is melted. Serve with a salad of plenty of fresh greens, chopped avocado, olives and a little low-fat sour cream. (alternately, roll up the tortilla and brown under the griller on all sides. Read more....