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…

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….

Spring beans

Here’s to spring produce and farmers’ markets and simple recipes made from real foods! One of the things I love most about this season is the broad beans. At Saturday’s markets visit, I gathered together my stash of green pods and promptly spent many minutes at my outside table unwinding my mind as I peeled…

Pasta uncooked

If you decide to go 100% raw, chances are that you will miss one or more of your favourite foods. Pasta was one such food for me, when I was eating a 100% raw diet last year. Then I discovered raw pasta. Raw pasta is one of those foods that, when you taste it for…

Raw beetroot hommous

This week’s post was going to be about healthy Halloween treats because I have noticed that this year Australian stores are particularly heavy with Halloween merchandise. Then I realised that, as Halloween has no special significance to me, I would just be rebranding my favourite raw treats [like icky sticky nutty bars and smoodgy coconut…

Sweet, salty, pungent, spicy salad

Those of you who followed my recent Nusa Lembongan adventure will know that I fell in love with rujak (aka “rojak”), a sweet, salty, sour and spicy fruit salad that pregnant women apparently go a little nuts over. I went more than a little nuts over it, but I don’t think it was because I…

Guest Post 4: Mango & Avocado Salad by Joshua Jones

I am so excited to introduce my latest guest post – a delicious recipe by my very talented friend Josh. I am so proud of him for managing to stave off hunger for just long enough to take the accompanying photos! I know that you will enjoy this post as much for the reading as…

C is for Cruciferous

‘C’ was going to stand for cauliflower, then I got carried away and put cabbage and broccoli into the mix – and ended up with a superbly good-for-you cruciferous salad. Cruciferous vegetables, which also include bok choy, radishes and kale, are cancer busters; the phytochemicals in these vegetables stimulate the breakdown of potential carcinogens, as…

Cooking with Kate

I spent my Saturday in Chittering, a quiet rural town north-east of Perth, learning to make vegan salads from Chef Kate Meinck. Kate runs cooking classes from her secluded retreat. Some of you may be aware that she recently won a Maggie Beer recipe competition, so you can be fairly assured of culinary success if…

Community olives

This is a convoluted story with a number of unfortunate twists, I’ll tell you that upfront, but it does have a happy ending: I did cure and marinate olives worth eating. Take 1. My story begins on the 26th day of April 2009. I was pounding the pavement around the local streets when I spotted…

A return to strong, simple flavours

I have finally reattempted this refreshing salad after tasting all the som tum (Thai green papaya salad) that I could in Perth before going raw – and then chancing upon a pristine pile of organic green papayas at Organic on Charles. I documented my first som tum adventure in February 2009 and, looking back, I…

Worms for dinner

If you haven’t yet discovered kelp noodles, these transparent tendrils of sea vegetable are my second most recent discovery – and my most recent method for bribing a strong-willed toddler into eating his dinner. By the way, if you haven’t seen kelp noodles* before, this is what they look like on their own: Now to…

Black garlic

I don’t know about you but, for me, the more hype there is around a movie, the less likely I am to see it – at least until it comes out on DVD. [And I am irrationally proud of the fact that I still haven’t seen Titanic.] This is the way that I felt about…

Cupcakes of the mandarin variety

I think I have finally started to learn a thing or two about cakes, which is a relief considering the fact I’ve been working with pastry and desserts every Friday for over a month now. These mandarin cupcakes come as a result of my pesticide-free mandarin tree producing too much fruit for an adult and…

Chicken & grapefruit glass noodle salad

One of the upsides of frequently cooking & eating by myself is the fact that I can put whatever I want [read: whatever is lying around] into my meal without feeling pressure to impress. Usually, my experiments work out; occasionally, they are awesome. This salad made my tastebuds sing. This was a meal inspired by:…

Butter from scratch

When my mum told me excitedly that “you can even make your own butter!” in my then brand new Thermomix, I was dismissive. I told her that I always ate Lurpak and didn’t care to change. Why would I go to all the trouble of making something that is already prepackaged and awesome? That was…

Dukkha & stuffed pork loin

Today’s featured recipes were lovingly tested and tasted at Christmas lunch 2009. * Dukkha. There are more recipes for dukkha than spellings (‘dukkha’ vs ‘dukkah’ vs ‘dukka’) or pronunciations [I say ‘doo-kah’ but have noticed others use ‘dah-kah’]. It is an Egyptian spice, seed and nut blend that works amazingly well encrusted over meat (including…

‘B’ is for Beetroot

I always thought of this sweet vegetable as a winter food, but my recent discovery of some very good-looking baby beetroot [not the ones pictured above; these are very much grown up] and a little internet research tells me that they survive well into spring in Western Australia. How to select & store beetroot. wikiHow…

Afternoon tea in the warm spring sun

Think pink tulips and sparkling white wine. Think flowing summer dresses and wide-brimmed hats. Think sugar and chocolate and coffee and cream. Such was my Saturday afternoon, spent with some truly wonderful women. What we were eating: savoury canapes – two fillings: (1) smoked salmon, (2) chevre, semi-dried tomato & oven-dried sage; a cheese plate…

Mum’s cold & flu remedy

I am fending off the flu and have fortunately had my mum here looking after me for the last couple of days. I say ‘fortunately’, but I am sweating pure garlic as a result. You see, mum swears by garlic – truckloads of raw garlic – to kill off the dreaded lurgy. This was yesterday’s…