Grilled Chilli Soy Prawns + Avocado Citrus Salad
Avocado / Chilli / Coriander / Fish Sauce / Lime / Lunch / Orange / Palm Sugar / Savoury / Seafood / Shellfish / Soy Sauce / Tamari

Grilled Chilli Soy Prawns + Avocado Citrus Salad

My love for anything prawn is real and true. No matter how it is prepared and cooked it is sure to make me smile. My Grilled Chilli Soy Prawns + Avocado Citrus Salad are definitely ear-to-ear smile worthy. Imagine big, juicy prawns in their shells char-grilled with fragrant garlic, soy and chillies. Paired with a … Continue reading

Broccolini and Pumpkin Mac+Cheese
Baking / Broccolini / Cheese / Goat's Cheese / Lemon / Lunch / Pasta / pumpkin / Savoury / Tomato / Yoghurt

Broccolini and Pumpkin Mac+Cheese

A wholesome bowl of pasta featuring sturdy little orecchiette ears enveloped in a light two-cheese yoghurt sauce, and flecked with a medley of mustard seeds, nuggets of roasted pumpkin, cherry tomatoes and lemon zest. Topped with a crunchy crust made from sourdough bread, broccolini and parsley whizzed in a processor with a lug of olive … Continue reading

Toasted Quinoa with Natural Yoghurt, Fresh Honeycomb and Grilled Balsamic Strawberries
Almonds / Berries / Breakfast / Honey / Quinoa / Yoghurt

Toasted Quinoa with Natural Yoghurt, Fresh Honeycomb and Grilled Balsamic Strawberries

Autumn brings a bounty of wonderful things – the turning trees, the crunchy-leaf scattered footpaths, mild nights and brisk mornings. It also often brings the first sniffles and coughs of the year. My Toasted Quinoa with Natural Yoghurt, Fresh Honeycomb and Grilled Strawberries is an alternative to the medicine you might find in your bathroom … Continue reading

iBake for Steve: Apple and Chambord Tart with Fleur de Sel Caramel Sauce
Agave Syrup / Apples / Baking / Coconut Oil / Currents / Eggs / Rice Flour / Sweet / Wholemeal Flour

iBake for Steve: Apple and Chambord Tart with Fleur de Sel Caramel Sauce

A simple apple tart made with a buttery pastry crust, and a sweet and salty apple and Chambord filling. Finished with a drizzle of rich fleur de sel caramel sauce, and a scoop of vanilla-bean ice cream. iLike! For the shortcrust pastry: 150g plain stone-ground wholemeal flour 50g rice flour 100g unsalted butter, room temperature, … Continue reading