‘Forget imports! Why I’m using Australian products in my cooking’

There’s an age-old adage that says people shouldn’t discuss politics, religion and sex. That advice was drummed into me by my parents and is a rule I’ve generally lived by — unless at dinner with lifelong friends and we’re sharing a bottle of wine. Money was never discussed either unless it was in peripheral terms such as the rising costs of real estate or weekly groceries or dreams of owning that smashing red frock in the front window of the local boutique.

On that basis I’m only going to touch upon a subject thats been prominent in media headlines over recent weeks — barley. Barley. You couldn’t possibly have missed hearing about barley and the drama surrounding Australia’s barley exports.

It’s been more than 40 years since my studies in political science, and even longer since I studied economics, but you know my biggest concern about all the attention barley has been receiving on the television? Other than soup and beer, I am clueless as to how barley is consumed.

Does your barley knowledge stack up?

Barley is a grass-like grain that has a nut-like flavour and is high in carbohydrates, moderate quantities of protein and calcium, and small amounts of B vitamins. In North Africa and parts of Asia, barley flour is used to make an unleavened type of bread — or flatbread — and porridge.

Pearl barley is the most popular form consisting of whole kernels from which the outer husk and part of the bran layer have been removed. This is what we find in supermarkets and what we add to our soups and stews. However, online advice suggests that to reap the most benefit from barley we should avoid processed, pearled barley and stick to wholegrain varieties like hulled barley or barley grits, flakes and flour. It’s also suggested that making barley a regular ingredient in your diet may offer protection from chronic diseases, such as diabetes, heart disease and even certain types of cancer.

I’m prepared to give barley more of a go. I’ve started by first switching up breakfast and have started cooking a little barley and splashing with milk and some local honey. That should warm an old girl up on a winter morning! I’ve also found recipes for barley, chicken and mushroom risotto and a barley and squash salad with balsamic vinaigrette that could impress at the next dinner party.

Barley can also be used in desserts such as coconut barley pudding, apple cinnamon pudding, and a barley and hazelnut bundt cake. I’ve even whipped up a batch of zucchini barley muffins to be served at an upcoming morning team.

We should all be encouraged to buy Australian barley and get cooking with it!

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