Kale and walnut pesto



  • 1 cup torn kale leaves
  • 1/2 cup firmly packed fresh basil leaves
  • 1/4 cup walnuts, toasted
  • 1/3 cup garlic-infused extra virgin olive oil
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons finely grated parmesan


Step 1
Place kale, basil and walnuts in a small food processor. Process, scraping down sides occasionally, until almost smooth.

Step 2
With motor operating, gradually add oils in a slow, steady stream. Continue to process until combined. Transfer to a bowl. Stir in parmesan. Season with salt and pepper.



  • 700g pumpkin, peeled and chopped into chucky cubes
  • 700g cauliflower, cut into florets
  • Olive oil
  • 2 teaspoons ground corrander
  • 2 teaspoons ground cumin
  • 1/2 teaspoon sinamon
  • 80g toasted pinenuts
  • 100g salad leaves


  • 1 cup greek yoghurt
  • 1 teaspoon cumin
  • 1/2 bunch fresh corriander, coarsely chopped
  • lemon rind of 1/2 lemon
  • lemon juice of 1 lemon
  • 2 teaspoons tahini
  • 1 large long chilli, chopped finley
  • Preheast oven to 200
  • Combine pumpkin, cauliflower, oil and spices in a bowl and coat well
  • Place in a single layer on tray and bake until golden - around 30 mins
  • Make yoghurt dressing
  • Combine roast veggies, salad greens and yoghurt dressing in a bowl.  Enjoy!

Serve it with the veggies cool, but I'm sure it would be nice as a warm salad too.

Crispy salmon with apple and cabbage remoulade



  • 1 lemon, rind finely grated, juiced
  • 2 tablespoons fresh aioli
  • 2 tablespoons sour cream
  • 2 tablespoons drained baby capers
  • 1 green apple, cut into matchsticks
  • 300g red cabbage, thinly sliced
  • 250g savoy cabbage, thinly sliced
  • 1/2 cup fresh mint leaves, chopped
  • 1/4 cup fresh dill sprigs
  • 1/4 cup fresh chives, chopped
  • 2 teaspoons extra virgin olive oil
  • 4 (about 150g each) skin-on salmon fillets
  • Extra virgin olive oil, to serve
  • Lemon cheeks, to serve



Step 1
Place the lemon rind and half the lemon juice in a small bowl. Add the aioli, sour cream and capers. Season. Whisk to combine.

Step 2
Place the apple and remaining lemon juice in a large bowl. Toss to coat. Add cabbage, mint, dill, chives and aioli mixture. Toss well to combine.

Step 3
Heat the oil in a large non-stick frying pan over medium heat. Pat salmon skin dry with paper towel. Season. Cook the salmon, skin-side down, for 2 minutes. Turn and cook for a further 2-3 minutes for medium or until cooked to your liking.

Step 4
Divide remoulade and salmon among plates. Drizzle with extra oil. Serve with lemon cheeks.

Carrot, sweet potato and coconut soup

sweet-potato soup.jpg


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 teaspoons curry powder
  • 1 litre chicken stock
  • 500ml water
  • 5 medium carrots, peeled and chopped into chunks
  • 1 medium sweet potato, peeled and chopped into chunks
  • 250ml coconut milk


  • Heat oil in a heavy-based pan, sauté onion until soft. 
  • Add curry powder, sauté 1 minute.
  • Add chicken stock, water, carrot chunks and sweet potato chunks.
  • Simmer on a low heat until vegetables are soft.
  • Add coconut milk and puree mixture with a stick blender or in a food processor.
  • Reheat gently.

Chicken and mushroom mini filo pies



  • 2 teaspoons olive oil
  • 1/2 small leek, trimmed, halved, washed, finely chopped
  • 300g chicken thigh fillets, trimmed, finely chopped
  • 50g mushrooms, finely chopped
  • 1 tablespoon finely shredded fresh sage leaves
  • 2 tablespoons plain flour
  • 3/4 cup chicken liquid stock
  • 8 sheets filo pastry
  • 90g butter, melted


Step 1
Heat oil in a large frying pan over medium-high heat. Add leek. Cook for 3 minutes or until softened. Add chicken. Cook, stirring occasionally, for 5 to 6 minutes or until just cooked through. Add mushrooms and sage. Cook for 2 minutes, or until mushroom is tender. Add flour. Cook, stirring, for 1 minute. Add stock. Cook, stirring, for 2 to 3 minutes or until boiled and thickened. Remove from heat.

Step 2
Preheat oven to 180°C/160°C fan-forced. Grease a 12-hole, 1 1/2 tablespoon capacity patty pan. Place 1 sheet filo on a flat surface. Brush with butter. Top with 1 sheet filo. Repeat layering with 2 sheets filo. Cut filo stack in half lengthways. Cut each half into thirds. Cover remaining pastry with a damp tea towel so it doesn't dry out. Carefully press each filo piece into 6 holes of prepared patty pan, allowing overhang. Repeat with remaining filo and butter.

Step 3
Spoon 1 heaped tablespoon chicken mixture into each pastry case. Fold up sides to form a pouch and pinch to enclose the filling. Brush with butter and season with salt and pepper. Bake for 25 minutes, or until golden. Stand for 3 minutes. Serve.


Purple Sweet Potato Tart



  • 1 cup almond flour
  • 1 1/4 cup dates
  • 1 tablespoon coconut oil
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 2 tablespoons raw cacao nibs
  • 3 purple sweet potatoes
  • 1/4 cup canned coconut milk
  • 2 tablespoons maple syrup (add more to taste) 
  • 1 teaspoon maca powder (optional)
  • Blueberries, for garnish


Preheat the oven to 150°
Wrap the sweet potatoes in foil and bake in the preheated oven until soft and tender, approximately 90 minutes. 
While the potatoes are roasting, make the the crust. Place the almond flour, dates, coconut oil, sea salt, and cinnamon in a food processor. Blend until you have a sticky dough. Add the cacao nibs and pulse for a few seconds. 
Transfer the dough to a tart pan and use your fingers to press the dough onto the bottoms and up the sides of the pan. Place in the freezer to set while you prepare the filling. 
Once the potatoes are cool, remove the skins and place in a food processor. Add the coconut milk, maple syrup, and maca powder, if desired. Blend until thoroughly blended. The mixture should be very smooth and creamy. 
Pour the filling into the crust and smooth with a spatula. Top with blueberries and freeze for 1 hour to firm up.
Before serving, let the tart sit out for 30 minutes to come to room temperature.

Ricotta and vegetable tray bake


Prep: 20
Cook: 30
Serves: 6


  • 3 bullhorn peppers, halved, seeded
  • 1 zucchini, thickly sliced diagonally
  • 3 large Portobello mushrooms
  • 1 red onion, cut into wedges
  • 3 tomatoes, halved horizontally
  • 250g fresh ricotta, thickly sliced into 6 wedges
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/3 cup fresh basil leaves
  • 6 sesame seed bagels, split, toasted


Step 1
Preheat oven to 220C/200C fan-forced. Place pepper, zucchini, mushrooms, onion and tomato, in a single layer, on a large, greased baking tray with sides.

Step 2
Top with ricotta wedges. Drizzle vegetables and ricotta with oil. Sprinkle with oregano. Season with salt and pepper. Bake for 25 to 30 minutes or until vegetables are golden and tender.

Step 3
Sprinkle bake with basil. Serve with toasted bagels.

Coriander relish


Makes: 1 cup


  • 1 cup fresh coriander, leaves and stalks reserved
  • 1 cup fresh mint leaves
  • 3 spring onions, pale part only, chopped
  • 1 teaspoon ginger, grated
  • 1 garlic clove, crushed
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2 tablespoons raw unsalted cashews
  • 1 teaspoon caster sugar
  • 200g thick Greek-style yoghurt


Place all ingredients in a food processor and whiz for 30 seconds. Scrape down the sides of the bowl, adding a little water if necessary, and whiz for a further 1 minute or until smooth. Store in an airtight container in the fridge for up to 1 week.

Nut-free cacao and coconut bliss balls


Makes: 9


  • 1 cup rolled oats
  • 2 tablespoons cacao powder or cocoa powder
  • 12 pitted fresh dates
  • 1 cup desiccated coconut
  • 2 tablespoons Maple Syrup
  • 2 tablespoons desiccated coconut, extra to coat


Step 1
Process rolled oats, cacao powder or cocoa powder, dates, 1 cup desiccated coconut and maple syrup in a food processor until almost smooth and well combined.

Step 2
Place another 2 tablespoons desiccated coconut on a plate. Roll 2-tablespoons portions of mixture into balls. Roll in coconut to evenly coat. Place on a lined tray in the fridge for 1 hour or until set. 

Store in an airtight container in the fridge for up to 2 weeks.

Banana, oat and seed cookies


Prep: 10mins
Cook: 35mins
Makes: 15


  • 3/4 cups mashed banana
  • 1/2 cup sweetened Dried Cranberries
  • 2 cups rolled oats
  • 1/2 cup shredded coconut
  • 1 teaspoon mixed spice
  • 1/4 cup Maple Syrup
  • 1/4 cup olive oil
  • 2 tablespoon pepitas (pumpkin seed kernels)


Step 1
Preheat oven to 140°C. Line 2 baking trays with baking paper.

Step 2
Place the banana, cranberries, oats, coconut, mixed spice, maple syrup and oil in a medium bowl. Stir until well combined.

Step 3
Drop 2-tablespoon portions of mixture onto the prepared trays. Use damp hands to gently flatten. Sprinkle with pepitas. Bake for 30-35 mins or until firm to the touch and light golden. Set aside on trays to cool. 

Store in an airtight container in the fridge for up to 5 days.

Easy Coleslaw



  • 6 cups shredded red cabbage
  • 2 carrots, peeled, grated
  • 1/2 cup pistachio kernels
  • 1/4 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dijon mustard


Place cabbage, carrot and pistachios in a bowl.

Whisk oil, vinegar and mustard together in a bowl. Season with salt and pepper. Drizzle over lettuce mixture. Toss to combine. Serve.

Barbecued asparagus with lemon, feta and mint



  • 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 4 bunches asparagus, woody ends trimmed
  • 100g marinated feta, crumbled
  • 1/2 cup small mint leaves
  • 25g (1/4 cup) flaked almonds, toasted



Preheat a barbecue or chargrill on medium heat. Use a zester to remove rind from lemon. (Alternatively, using a vegetable peeler, peel rind from lemon. Use a small sharp knife to remove white pith from rind. Cut rind into very thin strips.) Juice lemon.

Whisk lemon juice and 1 1/2 tablespoons of the oil in a small jug. Season well with salt and pepper.

Drizzle remaining oil over asparagus. Cook asparagus on grill, turning, for 3 minutes or until bright green, tender crisp and slightly charred. Transfer to a serving platter. Drizzle over lemon dressing. Sprinkle with lemon zest, feta, mint and almonds.




  • 1 small loaf, sliced
  • 1/3 cup olive oil, plus extra to drizzle
  • 4 vine-ripened tomatoes, diced
  • 2 garlic cloves, crushed
  • 2 tablespoons finely chopped basil


Preheat a chargrill or grill over high heat and brush the bread slices on both sides with 3 tablespoons (60ml) of the olive oil. When the grill is hot, toast the bread slices (in batches if necessary) for 1-2 minutes on each side until charred and golden, then set aside.

Place the tomato in a bowl with the garlic, basil and remaining olive oil. Season well with salt and pepper and stir to combine. When ready to serve, pile the topping onto the bread and drizzle with a little extra oil if desired.

Chicken and eggplant parmigiana

  • Prep: 60mins
  • Cook 60 mins
  • Serves: 4


  • 4 chicken breast fillets, excess fat trimmed
  • 140g (2 cups) panko breadcrumbs
  • 2 eggs, lightly whisked
  • 2 tablespoons plain flour
  • 125ml (1/2 cup) light extra virgin olive oil
  • 1 (about 350g) eggplant, cut into 1cm-thick slices
  • 8 large fresh basil leaves, torn
  • 180g ctn bocconcini, drained, thickly sliced


  • 1 tablespoons extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 700g btl tomato passata


Step 1
Place each chicken fillet between 2 sheets of plastic wrap. Use a mallet or rolling pin to gently pound the thickest part of the chicken until fillets are an even thickness. Place breadcrumbs in a dish.

Step 2
Place egg in a bowl. Place flour on a plate. Season. Coat the fillets in flour. Shake off excess. Coat in egg. Coat in breadcrumbs, pressing firmly to stick. Transfer to a tray. Cover. Place in the fridge to set for 30 minutes.

Step 3
Meanwhile, heat 2 tbs of the oil in a frying pan over medium-high heat. Add one-third of the eggplant. Cook for 2-3 minutes each side until golden. Drain on paper towel. Repeat in 2 batches, adding a little extra oil as needed.

Step 4
For the sauce, heat the oil in a frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until soft. Stir in garlic for 1-2 minutes until aromatic. Add the passata and cook, stirring, for 15 minutes or until thickened.

Step 5
Preheat oven to 180C/160C fan forced. Heat remaining oil in a large frying pan over medium-high heat. Cook schnitzels, in 2 batches, for 2 minutes each side or until golden. Drain on paper towel.

Step 6
Place half the sauce in a roasting pan. Top with eggplant and chicken. Drizzle with remaining sauce. Sprinkle with the basil and top with bocconcini. Bake for 15 minutes or until melted and golden.

Healthy Cauliflower crust pizza


  • 650g cauliflower, trimmed, chopped
  • 1 egg, lightly whisked
  • 50g (2/3 cup) finely grated parmesan
  • 80ml (1/3 cup) passata
  • 60g (1/3 cup) Sicilian green olives, pitted
  • 1 Chorizo, sliced
  • 10 fresh thyme sprigs


Step 1
Process the cauliflower in a food processor until finely chopped. Place chopped cauliflower in a microwave-safe bowl. Cover and microwave on high for 8-10 minutes or until very tender. Drain through a fine sieve, pressing down well with a wooden spoon to remove excess liquid. Combine the cauliflower, egg and half the parmesan in a bowl.

Step 2
Preheat oven to 230°C/210°C fan forced. Line a 30cm-round pizza tray with baking paper. Press cauliflower mixture firmly into the tray. Bake for 20 minutes or until golden.

Step 3
Spread passata over base and sprinkle with olives, chorizo, thyme and remaining parmesan. Bake for 7 minutes or until chorizo is golden.

Roasted chat potatoes with spiced salt


  • 1.25kg chat potatoes
  • 1 1/2 tablespoons rock salt
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 2 teaspoons dried chilli flakes
  • 2 teaspoons ground nutmeg
  • 1 teaspoon cracked black pepper
  • 2 tablespoons olive oil



Step 1
Place the potatoes in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat, then reduce heat to medium-high and cook, uncovered, for 10 minutes or until just tender. Drain and set aside for 5 minutes to cool.

Step 2
Meanwhile, place the salt, coriander seeds, cumin seeds and chilli flakes in the bowl of a mortar and pestle or a small blender. Pound or blend to a coarse powder. Add the nutmeg and pepper, and mix well to combine.

Step 3
Place the spice blend in a large non-stick frying pan over medium heat and cook, stirring, for 3-4 minutes or until aromatic. Transfer to a bowl and set aside for 5 minutes to cool.

Step 4
Preheat oven to 230°C. Cut the potatoes in 1/2 and place on a large baking tray. Drizzle with the oil and sprinkle with 50g (1/4 cup) of the spice blend. Toss to coat in the spice blend. Roast in preheated oven, turning every 5 minutes, for 20 minutes or until crisp and tender.

Apple Tarts with the kids


  • 2 Apples thinly sliced
  • 2 Teaspoons brown sugar
  • 1 Teaspoon Cinnamon
  • 80G Butter, melted
  • 1 Sheet puff pastry
  • 1 Egg, lighlty beaten


  • Preheat oven to 200ºC . 
  • Place the apple, sugar, cinnamon and butter in a small bowl and mix to combine. 
  • Cut the pastry into 4 equal squares and score the edges to create a 1cm border. 
  • Layer with the apple mixture and brush with the egg. 
  • Place on a baking tray lined with non-stick baking paper and cook for 10–15 minutes or until golden and puffed. 
  • Serve with double cream or ice-cream.

Baked Parsnip (and or carrot!) Chips with Rosemary

This recipe is great when you mix both carrot and parsnip into the recipe.


  • 450grams of parsnips or carrots. Peeled and cut into 7 to 8cm strips
  • 1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
  • 1 large garlic clove, minced
  • 3 tablespoons olive oil
  • Salt and freshly ground pepper
  • 1/2 teaspoon (or more) ground cumin


  • Preheat oven to 180°. 
  • Mix parsnips with chopped rosemary, garlic and oil on a large rimmed baking sheet. 
  • Season with salt and pepper and toss to coat. 
  • Spread out in a single layer and scatter with rosemary sprigs.
  • Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots. This should be a further 10-15 minutes. 
  • Crumble leaves from rosemary sprigs and discard stems, toss to coat. 
  • Sprinkle 1/2 teaspoon cumin over the top.
  • Further season to taste with salt, pepper plus more cumin.

Sauteed Broccoli and Almonds

Serves: 4


1 large head broccoli, stalks trimmed
Drizzle of oil
2 cloves garlic, thinly sliced in rounds
1 teaspoon salt
1/4 cup slivered almonds


Cut the stalk of the broccoli from florets. Peel the stalk and cut into across into rounds that are about 5mm high. 
Cut head of broccoli into florets.
In a large saute pan, toast almonds until golden then remove from pan. 
Add your drizzle of oil, once heated add garlic and sliced stalks. 
Saute until garlic turns golden and stalks start to brown. 
Add the florets and continue cooking another 2 minutes. 
Add 1/4 cup water and cover pan. Cook broccoli until crisp tender - about 3 minutes more. 
Season with salt. Stir in toasted almonds and serve.

Roast beetroot and garlic dip

Prep: 15min
Cook : 1hr 55min
Makes: 3 cups


6 pitta pockets
light olive oil spray
1 bunch beetroot
1 head garlic
2 teaspoons ground coriander
1 teaspoon ground cumin
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil


Step 1
Preheat oven to 180°C. Cut each pitta pocket into 8 triangles. Lay in a single layer over 2 baking trays. Spray lightly with the olive oil spray. Bake for 15 to 20 minutes or until crisp.

Step 2
Cut the stems and leaves off the beetroot, leaving 2 to 3cm attached. Wash beetroot, place into a baking dish, and cover the dish tightly with foil. Bake for 1 hour. Add the garlic, then cover and bake for a further 30 minutes or until the skin peels away from the beetroot when rubbed with your fingers. Set aside to cool slightly.

Step 3
Meanwhile, dry-roast the coriander and cumin in a small non-stick frypan over medium-high heat for 2 to 3 minutes or until aromatic.

Step 4
Put on rubber gloves and peel the beetroot. Cut the top off the garlic and squeeze the roasted garlic flesh into a food processor. Add the beetroot, spices, lemon juice, and oil. Process until almost smooth. Taste and season with salt and pepper. Serve warm or at room temperature with pitta chips.