Catering businesses in Australia are using pulses, which are a star crop in the country, in their menus by including them in recipes like burgers, brownies, cupcakes, biscuits and vegetarian sausage rolls.
Every day, more and more Australians are recognizing the benefits of pulses and are coming up with new and exciting ideas on how to use pulses beyond stews and salads. One catering business has even suggested people buy dried pulses and process them in a coffee grinder to produce flours. This increasing demand has lead Pulse Australia to predict a five to 10 per cent increase in the area sown to lentils in 2015, over the 2014 sown area of 170,000 hectares.
Read the full story here: http://www.abc.net.au/news/2015-03-11/christina-brand-cooking-with-pulses/6301812