Recipes

Cauliflower, Butter Bean & Coconut Soup

Cauliflower, Butter Bean & Coconut Soup

This is one of those thick, comforting and silky-smooth soups that are really a meal. I love adding lots of toppings and textures to my soups to create added nourishment and layers of flavours. Make a double batch of the soup for easy meals in the week and the seed mix can be used for sprinkling onto salads, over roast veggies or just as a snack! If your cauliflower doesn’t have leaves still on, use another green like some silverbeet, cavolo nero, kale or sliced brussel sprouts.

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Mushroom Risotto with Goats Cheese

Mushroom Risotto with Goats Cheese
A delicious celebration of mushrooms with this recipe from Tom Walton. The best thing about this risotto is that the leftovers can be rolled, crumbed & fried over the next few days to make arancini.  Continue reading

In the Kitchen with Iselin Amanda Stoylen

In the Kitchen with Iselin Amanda Stoylen
Interview with Iselin Amanda Stoylen a certified health counsellor, fertility awareness educator, yoga teacher, birth and postpartum doula and author.  Iselin shares her Dreamy Matcha Cream Cake on a Chocolate Hazelnut Base recipe as well as her Creamy Hot Chocolate with a Kick recipe.  Continue reading

In the Kitchen with Cass Amundsen

In the Kitchen with Cass Amundsen
An inspiring interview with our lovely friend, local foodie and organic farmer Cass Amundsen. Cass also shares her gorgeous Mediterranean Seafood soup recipe which celebrates the end of summer and the abundance of tomatoes, fennel and basil growing in her garden. Continue reading

Fermented Chilli Recipe

Fermented Chilli Recipe
I absolutely love fermenting, it's been a passion of mine for a such a long time. Not only do I love that when foods are fermented they become more digestible and better for you but I also love more intricate flavours that develop over time. When I first tasted this fermented chilli sauce, I was amazed the at the softer, more mellow flavour and delicious aroma. From my first taste, I realised that this sauce would be a staple in our house and something we now use almost everyday. We particularly love serving this chilli sauce with dumplings but it also lends itself well to tacos, rice paper rolls, rice dishes, fish dishes and is even delicious drizzled over avocado toast with a sprinkle of goats cheese.
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Fermented Chilli Sauce
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300g chillies (mixed varieties) 
1 cup coriander leaves
5 garlic cloves
2-3cm piece of chopped ginger 
1 tbsp salt
500ml olive oil
1. Remove green tops from chillies and seeds if you prefer less heat in your sauce. 
2. Add all ingredients to the blender and blend until just combined.
3. Pour the liquid into a sterilised glass jar ensuring there is at least 1-2 inches of air below the lid as the chilli sauce will expand as it ferments.
4. Store the jar in a cool, dark place for around 2 weeks before transferring to the fridge. 
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In the Kitchen with Natropath Jana Brunclikova

In the Kitchen with Natropath Jana Brunclikova
A gorgeous Spring afternoon in the fields with naturopath Jana Brunclikova who shares her knowledge on Intuitive Eating and recipes of two of her favourite deserts. Continue reading
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