Hulk soup

It’s quick to make — around 20 minutes from start to finish. And it’s green. That’s why it’s called Hulk soup, after the Incredible Hulk. Until I named my broccoli soup after a superhero, my little people wouldn’t eat it. Previously untouchable foods become suddenly fashionable when named after, or eaten by, a cartoon character….

Gooey cinnamon scrolls.

Tomorrow, Australians of voting age are expected to place their ballots for Australia’s next prime minister. I see more humanity and promise in the policies of the minor parties than I do in Labor or Liberal. At the same time, I know there isn’t much chance of a Greens or Xenophon takeover this election. But…

Fruitsicles

Given this ridiculously hot Perth weather and my family’s love for fruit, I have revamped my old summer staple of frozen fruit by adding a stick. I call them fruitsicles. Fruitsicles are as popular with my little people as shop-bought icy poles. It goes without saying that they are also far healthier. To make this batch of fruitsicles [let’s call this Recipe #155 for posterity],…

Strawberry sauce.

This post could equally have been called: How I retrieved something utterly delectable from a grievous culinary error. It was meant to be jam. With nearly 4kg of just-picked strawberries at my disposal, I followed The Gourmet Farmer’s recipe to a T [or so I thought] only to discover that even my unripest fruit was…

Eating in.

This was our family breakfast this morning: green juice to start; poached eggs (from our chickens!) on wholegrain sourdough bread, with smoky homemade hummus, rawmesan, mushrooms and avocado; cardamom coffee to finish. Sorry there’s no photo; I couldn’t wait to eat it. Our meal was delicious, satisfying and based on whole foods. And, as my…

Changes.

Some of you will already be aware that I am closing A Foodly Affair, because I just sent you a newsletter about it. While I am sad to be saying goodbye to my foodly business of five years, the main emotion I’m feeling is gratitude. I have learned much and met many fantastic people along…

Slow juice.

My recent trip to Europe left me inspired, rejuvenated. Reprioritising. I started this reprioritisation process at the end of April, when I decided to take a break from sourdough bread-making. It had been a full-on 14 months, after all. As well as giving me more time, this decision saw me eating less bread, losing part…

A Moroccan feast.

Just over a week ago, I catered for a very special event: my sister’s hen’s night. Around twenty-five ladies indulged in a Moroccan-themed cocktail menu, and I was fortunate to have the able assistance of other wonderful women in the preparation and service. I am featuring the menu here, as it was pretty delicious (if…

Sweet cherry pie

I hope your festive season has been wonderful, and that the new year is treating you well. I have a great feeling from 2015 already. I’m starting my 2015 with a recipe post–a dessert designed to use up my leftover sweet cherries from Christmas day. This sweet cherry pie was quite the hit after last…

Guest Post 8: Salted Caramel Slice, by Angie Ching

I am so excited to bring you this fabulous salted caramel slice, as adapted by the effervescent Angie Ching: I met Angie at one of my uncooking classes in 2011, and we’ve been sharing foodly adventures ever since. Angie’s recipe post arrives in perfect timing for the festive season [thanks, Angie!]. As well as being…

Soup nor mai

Have you ever had the experience of going to a much-loved restaurant only to find that your favourite dish is no longer on the menu? I have. Let me relate the story. It was a dark and stormy night… Actually, it was a warm November evening at our Thai restaurant*–the ‘secret’ suburban Thai place that…

Uncooked is alive!

Welcome to World Food Day! This day has been established to raise awareness of world hunger–and to do something about it. There are so many ways that we can contribute to efforts around World Food Day, including: participation in formal events around Eat Local Feed Global; pledging money to a hunger-busting cause (such as The…

How to make your own capers, and would you like some coffee?

It has been a while. Thanks for sticking with me; I hope you have been very well. I have good reasons for staying away — which make for poor excuses, I know — including work, family, writing stories, compiling my next ebook… As excited as I am about Uncooked, that’s not what this post is…

Yummy homemade kimchi

If you are a fan of fermented and/or chilli-hot food and you haven’t tried kimchi, then you must! And if you don’t like it at first, you must try it in little bursts again and again and again. You may not be sold on its strong flavour straight away – but when you do decide…

Hot diggety!

Meet my mustard. Many moons ago, I set myself a simple mission: to make my own hot, seeded and excellent-flavoured mustard. Why? I wanted to see if I could make something better than the offerings from my local stores, and I wanted to do achieve this using only wholefood ingredients. The event that sparked this…

Enough

I used to be a make-and-stick-to-a-schedule kind of gal and I let my work define my life. Then I had my little girl. Sure, my 5-year old led me to my boundaries at times, but I listened to those people who said, ‘You have to make your children fit with your lifestyle!’ and I resisted…

How to eat a whole plant.

Depending on the plant, it’s not that hard to eat the whole thing. But it does look impressive when the plant is nearly as tall as your five year-old. When I started composting my food scraps, I began to realise just how wasteful we can be when it comes to food preparation. Incredibly, an estimated…

Conquering a mountain with (samphire) salad

I can’t remember when or how it happened; it just did. One meal I didn’t pick up my camera to take a photo before eating. Then before I knew it, a day, a week, a month, three months had passed, with no food photos. And that coincided – or is that culminated? – with no…

Chocolate & beetroot

While I ordinarily enjoy the witticisms and observations sandwiched between the pages of The Flavor Thesaurus (my excellent Mothers Day present), I respectfully disagree with author Niki Segnit’s comments regarding chocolate and beetroot [1]: In chocolate beet cake, the cocoa almost entirely overwhelms the beet flavor, leaving nothing but a hint of its earthiness, which…

Honey nougat goji cashew cacao ball delights

The title is long and a work in progress, but the balls themselves are raw and scrumptious – and everyone knows just how loved up you feel after a solid dose of good chocolate. I have tasted a number of variations on the goji-cacao ball theme in the past and none quite hit the spot…

Guest Post 7: A mindful business, a retreat & a recipe

When Nicole van Kan from Équilibre told me about their upcoming retreat, I thought it sounded fabulous enough to warrant its very own post. Thankfully, Nicole thought so too! One of the great joys in my life is the fact that I can pop out my back door and gather together a variety of edible…

Guest Post 6: How to create award-winning olives

When my lovely friend Claire Trolio of We Love Perth and Ruck Rover fame asked me to write a guest post, I said that I would love to – on the proviso that she also share her award-winning recipe for curing olives. I am very happy to report that she agreed to my cheeky request….