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…

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…

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…

Sesame halva

Halva (aka “halwa”, “helva”, “halvah”) is possibly one of the first desserts ever created. You will find it celebrated in innumerable forms, each dependent on its country of origin, and there are many countries willing to claim this sweet treat as their own. My two-toned raw halva recipe [below] is inspired by this Turkish sesame…

For when it’s cold outside and you need a hug from the inside

This post is your introduction to my latest indulgence and your induction into something special. So special, in fact, that it took me three attempts to bring you a picture – because I kept drinking it too quickly to photograph! I have spent a few glorious minutes of the last two cold Perth nights curled…

Coconut granita

A stockpile of frozen young coconut flesh is a fortunate side effect of my addiction to fresh coconut water. What to do with that stockpile presents me with endless opportunities for foodly experiments. Yesterday I set out to make coconut sorbet. Because the young coconut flesh did not process as I thought it would or…

Today’s breakfast smoothie is choco-banana

It’s been over a month since mt last blog post and more than 3 months since the smoothie magic of the last recipe post. And what better way to break my blogging hiatus than with a delicious recipe! Because of the rush that comes with getting big and little people ready for each morning, I…

Ain’t no liquor in liquorice

I love liquorice (aka “licorice”) in all forms, or at least I thought I did until I tasted a triple-salt variety last weekend. The black cats and coins were ok. Even the soft double-salt triangle had its charms. Maybe it’s my pregnant tastebuds, the low added salt in my diet, the unfamiliar tang of ammonium…

Very merry and delicious indeed

Our little family recently enjoyed a long weekend away to Western Australia’s picturesque south west. We stayed in Prevelly, one of the sites most affected by the November-December bushfires. My thoughts are with the families who lived in the 39 residences lost, and also with the fire-fighters who did such a fantastic job of safe-keeping…

Christmas bounty

I have been researching and experimenting with food ideas for my ‘Christmas Uncooked’ class in Perth on 14 December. After spotting a particular choc-coated coconut bar on a recent shopping expedition, I thought to myself, “I could make those raw.” So I did. Now I have to be honest with you. I have not ever…

Almost gianduja

I know you know what this is. You might not know the name (also spelled “gianduia”) but you know what it is. It’s the solid chocolate version of Nutella. It’s that creamy hazelnut chocolate that I fell in love with at Les Pralines Belges oh so long ago. The inspiration After managing to find a…

Vanilla & chocolate fudge biscuits

Yet another example of setting out to make one thing and turning out something quite different as the final result. Believe it or not, I was making raw macaroons. What I ended up with were raw biscuits with a fudgy texture. I kind of followed Matthew Kenney’s recipe, with a number notable exceptions. The biggest…

When losing is winning

I have been cooking and uncooking up quite a storm lately, giving Mac the Thermomix and Debbie the Dehydrator quite a workout in the process. Pictured below are just a few of the week’s success stories. Watermelon candy (idea courtesy of Martine @ Here Me Raw): Eggplant parmigiana: Pumpkin & chickpea soups: And today represented…

The way I see it

I hope you all enjoyed my minty lollipops! They were lovely fun to make, eat and give away. Since publishing this post, I received some great comments about the photos in a very foodly diary. When I get this kind of feedback, it reminds me that a good photo doesn’t necessarily require perfection, complication or…

Minty delicious

These treelike sweets are the fruits of my latest experiment, which was not so much an experiment as a series of tweaks. In my previous post, I talked about the yummy cacao mint swirl that wasn’t quite minty enough for me. After scouring my Matthew Kenney cookbooks, I found a base recipe for cacao mint…

I heart hearts

First, a disclaimer: although made from whole and organic ingredients, this post is about a recipe unraw and high calorie. As per usual, there is a backstory to this creation. It all started over a week ago, when I was inventing my very own satay sauce from scratch. I crushed and cooked 200g peanuts (home-roasted)…

Watermelon sorbet

Watermelon. Pepper. Mint. Together. Seriously. Good. I have to admit to being a little inspired by my friend Annie again. You may remember her from my pink peppercorn icecream experiment. This time, I had sorbet on my mind. My latest shipment of pink peppercorns did not arrive quite in time for my Tuppenjessence party* so,…

A civilised way to eat that something sweet & gooey

I found a way to make raw chocolate pastry cases when I created my pretty little raw petit fours and it was my lemon curd experiment that gave me the impetus to invent bite-sized raw almond pastry cases. This version uses coconut sugar, which gives a distinctly toffee flavour – however, as I have discovered,…

me like curd

Introducing my deconstructed lemon tart. Did I mention it’s 100% raw? And this is what lemon curd looks like, using raw lemon zest & pith powders – with absolutely no eggs, no butter, no refined sugar, no cream, no cooking. Most zesty and delicious. So how did I get to this point? Let’s start at…

Guest Post 3: A craving for flourless orange, coconut and almond cake

I meet many awesome people in my foodly travels, and am so fortunate to have met the talented Adrianne, of bird.STUDIOS, on Twitter and in real life. Adrianne is an inspirational foodie/designer who has a mainly raw diet and she can certainly teach me a thing or three about food and photography – check out…