For those blessed few of you following along, you may remember the mention of my wonderful, astrologer bubble buddy in the relentless whine that was 'The no-kinder blues' (kinder did …
For those blessed few of you following along, you may remember the mention of my wonderful, astrologer bubble buddy in the relentless whine that was 'The no-kinder blues' (kinder did …
It's been a while between bakes and lockdown breaks. This one brought much joy with its wholesome, nutty tahini undertones, hits of gooey dark chocolate and satisfying crunchy walnut bits. …
This dense, flavourful bread is delicious on its own and warm out of the oven, or with a little butter and sea salt, or avocado, or more cheese, or whatever …
These strange times call for a new level of inventiveness when nourishing oneself, including marvellous ways with broad beans and co. INGREDIENTS 1 cup frozen broad beans1 cup frozen peas1 lemon …
This is a great cold-weather snack food if you're heading outdoors for the day and want your snacks to withstand melting. Almost everyone on my recent hike indulged, except one …
Crumbly cheese and corn goodness with a little kicker at the end. INGREDIENTS: 1 cup polenta1/2 plain flour (I used buckwheat flour, but any gluten-free flour could also be used to make …
This is so simple it almost doesn't deserve to be in a post, yet so delicious I needed to share it. The oddly-shaped and amazingly sweet vegetables are the heroes of …
Puff pastry is a great thing to have on hand to contain and reinvent (most) leftovers into exciting, pastry delights the next day. These are best warmed before eating, but …
A one-meal wonder of sweet, salty and sour deliciousness. INGREDIENTS: 1 large sweet potato, peeled and cut into small chunks 3 large red onions 25 g butter 5 eggs 1/2 cup extra virgin olive oil (plus …
This cake is delectable, gluten-free and contains crunchy chocolatey surprises. And it's moist (sorry ... it is!). Adapted from a beautiful Belinda Jeffrey recipe. INGREDIENTS: 200 g good-quality dark chocolate 2 large, ripe …
I acknowledge the Wurundjeri people of the Kulin Nation, the traditional owners of the land on which I live and work. I pay my respects to their elders, past, present and emerging, and acknowledge sovereignty has never been ceded.