Recipes

Dry roast caraway seeds in a dry pan for 1 or 2 minutes or just until fragrant. Set aside. Heat oil and cook onion until soft and translucent for about 5-7 minutes on medium low heat. Add garlic, chopped carrot, beetroot, roasted whole caraway seeds,  beef stock and bring to the boil. Reduce and simmer about 45 minutes. Season to taste with salt and pepper.

Allow the soup to cool slightly. Using a stick blender, blend soup until smooth or the preferred consistency. If too thick, add hot water. You can also puree in batches in the blender if you prefer.

Serve with crème fraiche and chopped chives. Can also be served cold.

A simple and wholesome beetroot soup that's delicious hot or cold

Recipe: A simple and wholesome Beetroot Soup

Transitioning away from gluten can be a daunting journey for many, as they search for alternatives that not only satisfy the palate but also cater to their dietary needs. Enter Breadicine, a gluten-free, organic artisan bread company whose aptly named tagline, "a body-wise bakery," encapsulates their ethos perfectly. Founded by seasoned baker Nadia Martin, Breadicine offers a diverse range of breads crafted with activated and sprouted seeds and nuts, alongside options tailored to Paleo, Low-Carb, Fodmap, and Prebiotic dietary preferences.

Nadia's culinary journey, fueled by a passion for food and informed by her personal struggles with gut health, led her to create Breadicine in the idyllic setting of Murwillumbah in the Northern Rivers region; being surrounded by a community perfectly suited to appreciate quality organic ingredients gave Nadia the opportunity to refine her breads.

Beyond bread, Breadicine’s range includes Nadia’s highly sought-after vegan, gluten-free cookies, featuring flavours like chocolate chip and white choc cranberry walnut. And for home chefs, a range of Bake-at-Home Premixes is in the works, promising to bring the wholesome goodness of Breadicine to kitchen counters everywhere.

In her quest to develop a variety of products for her retail customers, Nadia has also created sourdough loaves - organic seeded and activated charcoal sesame - which can be bought at the weekly Murwillumbah Farmers Markets on a Wednesday morning. 

Catering to the evolving demands of the culinary world, Breadicine extends its reach to chefs and foodservice providers, offering wholesale options tailored to their needs. With products handmade and designed to accommodate various dietary sensitivities—from organic and gluten-free to vegan and keto—Breadicine ensures that everyone can indulge in the joy of freshly baked goodness.

Discover more about Breadicine's wholesome creations at www.breadicine.com.au and embark on a journey of delicious, conscious eating.

Breadicine is a small-batch artisan bakery creating unique, high-nutrient breads from carefully selected organic, gluten-free, plant-based wholefoods ingredients.

The bold world of Breadicine's gluten-free organic artisan breads!

Tahina (noun) is a paste made from sesame seeds, most familiar to many as the base ingredient for hummus. However, this Middle Eastern creamy paste has countless applications. It is particularly delicious alongside the delectable green or red falafels made by Melbourne-based company and namesake, Tahina Goods. 

As an extension of their incredibly popular Middle Eastern Tahina Bar in Northcote (Melbourne), founders Roy Sassonkin and Natalie Powell have spent years perfecting their falafel and sauce recipes to give customers a taste of their street food flavours at home.

Tahina Goods falafels are produced free from artificial flavours, colours and preservatives with a focus on recipes developed from fresh, healthy ingredients. Packaged beautifully in easy-to-grab take-home packs, the falafels are gluten-free, a breeze to prepare and perfect combined with salads, in wraps or pita pockets or added to a platter.

The herbaceous, aromatic and zesty Green Falafel is a blend of chickpeas, parsley, coriander and mint. Equally appealing, the Red Falafel is a vibrant blend of activated chickpeas, red capsicum and brown onions with smoked paprika, red chillies and cumin. Made by hand, with a combination of locally-grown ingredients and spices from abroad, the falafels are a dynamic variation on the traditional falafel. 

A star accompaniment is the Zhoug sauce. Based on the traditional Yemeni hot sauce, the Tahina Goods version boasts a flavour bomb combination of pickled heirloom Shifka chillies, green chillies, garlic, cumin and extra virgin olive oil with a lavish amount of fresh coriander and parsley, elevating both the flavour and colour.  

A bonus in foodservice preparation that ensures efficiency, Tahina Goods falafels are baked in the oven for 15 minutes, rather than fried in oil, making them even more appealing for busy chefs. The method maintains falafels that are moist on the inside and crispy on the outside, perfect for placing alongside hummus and Zhoug!

Learn more about Tahina Goods here: www.tahinagoods.com.au

Easy to cook and a joy to eat, Tahina take-home goods are made by hand, with care, in Melbourne

Luscious Middle Eastern street food at home

As conscious consumers seek to find Australian-grown ingredients that meet their need for high nutritional content and flavour, the versatility of nuts and seeds is undoubtedly a popular choice. Pepo Farms is at the forefront of the production of high-quality Australian nuts and seeds. Nestled along the Great Alpine Road in northeast Victoria, the Pepo Farms landscape is both stunning and agriculturally viable. 

The aesthetic farmland in the Ovens Valley is home to rows of heirloom pumpkins, sunflowers, walnut trees and a sprinkling of hazelnut trees. With an emphasis on sustainability and innovation, the farm has pioneered pumpkin seed growing in Australia.

Sporting acres of nutrient-dense soils, Pepo Farms is perfectly suited to grow healthy, heirloom pumpkins ideal for the harvest of their big dark green seeds. Utilising an innovative custom-built harvester, the pumpkin seeds are separated from the flesh at the time of harvest. The seeds are then washed, dried and prepared for a multitude of seed flavour variations, as well as turned into high protein flour or pressed into what’s known as the “green gold” pumpkin seed oil. 

The unique nature of these Australian-grown pumpkin seeds should be differentiated from the commonly known and imported pepita. Pepitas are pumpkin seeds that are de-husked either mechanically or chemically before they become edible. Whereas, the Pepo Farms pumpkin seeds are derived from pumpkins in which the seed is already green and without the husk.

For chefs that value Australian-grown ingredients, the choice to select pumpkin seeds over pepitas is straightforward and the range of flavours offered by Pepo Farms provides endless variations of culinary applications. In addition, it’s the savoury pumpkin seed oil that can elevate dishes and bring a new dimension to a menu.

Meeting the growing demand for agritourism, the Farm Shop is open to visitors and acts as an education centre through its seed and nut cellar-door tasting. Pepo Farms range also includes a selection of hazelnuts, sunflower seeds and walnuts.

Learn more about Pepo Farms here: www.pepofarms.com.au

The first and only producers of pumpkin seeds in Australia are proud to be a farm-to-plate company that produces pumpkin seeds for eating and a range of other seeds, nuts, oils and flours.

Pepo Farms: home to Australian-grown pumpkin seeds, and nuts, oils and flours

I would happily put fresh figs in everything when they’re in season. I remember helping out with the menu at Eat Me years ago, before it was too grown up to have me playing in the kitchen, and it happened to be fig season when I was working on the recipes. The most amazing fresh figs were coming in to Bangkok from one of our Australian suppliers and it was only when my brother suggested we didn’t need to have a ‘Fig Festival’ that I realised I’d added them to so many dishes, both sweet and savoury. Oops. I might have a bit of a fig blindspot it seems. I’m ok with it though. Mostly because we have 5 fig trees on our hill and when they are all offering up their jammy bounty at once, I’m grateful for my fig based single-mindedness.

I remember living in Sydney and happily paying $3 per fig just to get my fix, so having them in abundance is something that never gets old. There’s the unmistakable taste and texture of a perfectly ripe fig, but the colour palette is also something I’m constantly in awe of every time I split one open. So. Beautiful. This salad is as much about the visuals of all those deep purple tones coming together, as it is about how deliciously the individual flavours hold hands. It might also be a chance to remember just how good pearl barley is too; such a satisfying, spongy little grain, and so often forgotten.

I use roasted carrots from my Weekly Roast, so they’re not usually hot, but at room temperature. It wouldn’t really matter either way, so don’t panic if you’ve just roasted them and would like to go with a warm version of this salad. In that case, I’d probably make the pearl barley warm too.

If you haven’t included carrots in your Weekly Roast, pre heat the oven to 200C.

Scrub the carrots rather than peel them, and cut into halves lengthways. You want roughly the same sized pieces so they roast evenly.

Put the carrot halves into a deep sided baking pan and drizzle with 100g olive oil. Season with salt and pepper and cover with foil before putting in the oven to bake for 30 minutes.

After 30 minutes remove the foil and give the carrots a bit of a stir through to coat with olive oil from the bottom of the pan. Continue to roast the carrots, uncovered for a further 30 minutes, or until tender.

On a medium sized platter, layer the pearl barley, radicchio leaves and roasted carrots. Add the fresh fig haves and grapes, along with the fresh herbs.

Mix the dressing together by combining the olive oil and balsamic with the Za’atar and salt.

Pour the dressing over the salad and serve immediately.

Recipe extract from 'A Plant-Based Farmhouse' by Cherie Hausler 

Signed copies are available online from Booktopia

'I'm thrilled by this beautiful book. Cherie's recipes are bursting with flavour and creativity. I hope you enjoy it as much as I do.' Maggie Beer

Enjoy exclusive access to this stunning recipe from the cover of Cherie Hausler's new cookbook, A Plant-Based Farmhouse

Cherie Hausler's Purple Carrot, Fig and Pearl Barley Salad 

• 1 Lime, juice only, approx. 35g yield

• 50g Gin, your favourite, botanical heavy is favoured here

• 2 Lebanese cucumbers, peeled, diced into 5mm cubes, reserve seeds

• 50g Biodynamic yoghurt, strained for 12 hours

• To cure the cucumber place cubes into gin and lime mix for up to 12 hours ahead of service, in an airtight container and kept cool.

• Using a vegetable sheeter or careful peeling, cut two long apple ribbons and immediately place them into lemon juice acidulated, iced water – ideally within 20 minutes of serving.

• Strain and place apple ribbon on the plate and top with remaining ingredients as desired.

• 150g neutral oil, grape seed works well

• For the dill oil, blend oil and dill leaves in a high-speed processor for approx. 30 seconds, in 10-second bursts, so the mix doesn’t heat and cook.

• Line a strainer with muslin, pour dill oil mix in and set aside to gently strain through.

• Reserve dill leaf pulp for another recipe, and utilise dill oil for up to three days for this recipe.

• Adjust seasoning before serving if needed.

Recipe: Lobster, Apple and Cucumber Salad by Elena Duggan

Ingredients
100g (4 oz) Nooey / 4 nests
40g unsalted, grass-fed butter 
3 garlic cloves, finely chopped
1 tsp chilli flakes (or chopped bird’s eye red chilli)
1 tbsp soy sauce
1 tbsp oyster sauce
3 tbsp finely grated parmesan cheese, plus extra to serve (reduce according to taste)
2 tbsp finely sliced spring onions (scallions)

GARLIC OIL
3 tbsp avocado oil
3 garlic cloves, finely sliced 

STEP 1
To make the garlic oil, place the oil and the sliced garlic in a small saucepan over medium heat. Once the garlic is sizzling cook for 2-3 minutes, or until the garlic is just starting to turn golden at the edges. Transfer to a heat-proof bowl and set aside for later (the garlic will continue cooking and turn golden all over).

STEP 2
Add the butter, garlic and chilli flakes / fresh chopped chilli into a large frying pan over medium-high heat. Cook and stir until the butter has melted (and the garlic has softened but not coloured), then add the soy sauce and oyster sauce. Simmer for a minute and then take off the heat.

STEP 3
Cook your Nooey for 1 minute in rolling boiling water. Remove the pot from heat and continue to soak your Nooey for 1-2 minutes.

STEP 4
Place the burnt butter sauce back on the heat and add the pasta straight into the pan. Cook and stir for 1-2 minutes, adding 3-5 tablespoons of Nooey cooking water until it has been absorbed by the Nooey and everything is looking super glossy and thick. Toss through the parmesan cheese (add a little more Nooey cooking water here if it looks a little too dry). Divide among serving plates. Top with a drizzle of garlic oil and some garlic chips. Sprinkle with spring onion and add extra grated cheese. Serve!

Inspired by Marion Grasby - keto adapted.

Shop for Nooey Sample Our Low-Carb, Keto Pasta Noodles | Nooey – NOOEY®

Simple, moreish, easy meal that you can whip up in 15 minutes! We like to have this for lunch and mix and match with a side of lightly fried asparagus, salads or protein of your choice. Just nooeylicious! Serves 2

Recipe: Spicy garlic burnt butter Fettunooey

Black barley and potato risotto
100g black barley (Australia)
Sea salt

Rinse and soak barley in water overnight.
Drain, rinse and place into a pan with 4 times the amount water to barley ratio.
Bring to a boil and simmer until tender – approx 1.5hours.
The grain should split exposing the white centre.
Once cooked, season water with salt, allow to cool then strain. Discard liquid.

Confit shallot
50g vegetable oil
50g butter
50g shallot, finely chopped

In a sauté pan on low heat, add oil and butter.
When the butter is melted, add the shallot. Sweat until very soft. Reserve.

Roasted chicken stock
8 litres water
4kg chicken bones, roasted

Place water and chicken bones in a stock pot, bring to a boil, lower heat and simmer for 6hours. Skim fat and scum regularly.
Strain through a fine chinois then discard bones. Reserve.

Wattleseed butter
5g wattleseed
200g butter

Toast wattleseed in a dry pan then remove to cool.
Combine butter and wattleseed in a bowl then wrap with cling film.
Place over a double boiler and simmer for 2hours.
Strain through a fine chinois. Discard solids. Reserve.

Score chestnuts then soak in water for 30min. Drain.
Roast at 180°C for 15min.
Peel while hot then quarter. Reserve for sautéing with Lion’s Mane mushroom.

Brunoise potato
100g Royal Blue potato
Peel, slice on mandolin and dice into water, or simply small dice. Reserve.

Lion’s Mane mushroom
150g Lion’s Mane mushroom
Dice mushrooms into a 15mm dice. Reserve.

Chestnut foam
20g grapeseed oil
50g butter
2 shallots, peeled, minced
2 garlic cloves, peeled, minced
1 litre milk
125g chestnuts, outer layer removed, roasted
500g Grana Padano, microplane grated
Sea salt, to taste
1 tsp lecithin

Heat grapeseed and butter in a wide pan.
Once butter is melted, sweat shallot and garlic until soft.
Add milk and bring to a boil.
Add chestnuts and Grana Padano. Infuse for 1hour, covered.
Pulse with stick mixer.
Strain through a fine chinois.
Season with salt.
Add lecithin. Blend with stick mixer to emulsify. Reserve.

To Finish
50g butter
50g Grana Padano, microplane grated
30ml lemon juice
2tbs chives, finely sliced
30g truffle

In a pot, place barley, shallot, drained potato and enough stock to cover. Bring to a boil then lower to a simmer.
In a pan, sauté lion’s mane mushroom and chestnut in butter until well roasted.
Once the risotto mix has reduced, season with wattleseed butter, Grana Padano, lemon juice and salt. Mix well.
The risotto should be loose and slowly spread across a plate. If too stiff, add more butter and stock.
For the warm foam, use a stick blender to froth. If no stick blender, bring the mixture to a boil then, in a blender, blend on high speed. Allow to rest for 1min to stabilise the foam.

To Serve
Place the risotto in the centre of a warm plate, garnish with the pan roasted lion’s mane and chestnut, then add the chives.
Place foam onto the risotto then to the side, place finely sliced truffle.

Black Barley is a delicious ancient grain that is low GI and contains a high amount of protein, fibre, vitamin B6 and phosphorus. It offers a nutty taste and unique texture. Head Chef, Mathew Sartori, Wildflower – COMO The Treasury, Perth shares this wonderful recipe. Serves 4

Recipe: Black barley and potato risotto, wattleseed, chestnut, lions mane, truffle

1 cup of Macadamia Butter | Brother Mountain Macadamias

Place all the ingredients, except the topping, in a bowl and mix together well. Spoon into the tray, smooth the top. 

Topping: place the macadamia chips/nuts on another baking paper lined tray, drizzle with maple syrup and sprinkle with a pinch of salt. Roast in a moderate oven for 5-10mins or until starting to show a golden colour. 

Smooth the top of the mixture and sprinkle over roasted macas. Place in the freezer for 4hrs or overnight. 

Cut the fudge into bite size squares and serve as soon as you take them out of the freezer. They melt quickly. 

This delicious recipe has been mac-adapted with thanks to The Compassionate Kitchen' by Davis and Noelle 2019 and shared by Brother Mountain Macadamias | Australia

An easy and festive holiday treat, to enjoy or give as a gift.

4 thyme sprigs, plus 1 tbsp picked thyme leaves

Place each chicken breast in an oven bag with half the onion, 50ml each of the white wine and vermouth, 1 bay leaf and 1 sprig thyme. Season with salt and pepper. Tie each bag in a knot, making sure to remove all the air from the bag.

Bring a pot of water to the boil that is large enough to comfortably fit both the chicken breasts, when boiling turn down to a simmer and put the chickens in to cook on low heat for 15 minutes, then turn the heat off and leave in the pot for a further 15 minutes. Take out and rest for a further 20 mins before serving.

Mix the thyme leaves with the salt and lemon zest. Rub over the chicken legs, then chill for 1 hr. Heat oven to 140C/120C fan/gas.

Pat the chicken dry with kitchen paper. Place in a small roasting tin with the remaining confit ingredients. Bake in the oven for 2-2 1/2 hrs until tender, then allow to cool then remove from the oil and drain on a wire rack. Reserve and strain the oil – this is great for roasting veg or making more confit.

Allow the confit leg to set in the fridge for at least 1 hr. To serve heat a non stick pan, then place chicken leg in skin side down and cook till the skin turns golden and crispy. Turn the leg over and slightly add a little colour to chicken.

To serve, remove the breast from the carcass, reserve and strain all the juices out of the bag. Bring the chicken juices to a gentle simmer, add in the harissa and black olives. Season to taste with the lemon juice. Slice the chicken breast, cut the crispy leg through the knuckle joint. Place the chicken onto the plate then pour the broth over the breast only, place the leg skin side up beside it. Lay the salad of parsley and shallot dressed with olive oil and lemon juice over the chicken. Sprinkle with sesame seeds.

Confit is the ultimate comfort food and this dish is sure to be a big hit at your next dinner party.

Recipe: Poached Chicken Breast, Confit Chicken Leg with Harissa, Black Olives & Parsley Salad

85g ATT Raw Turmeric Butter*
110g unbleached spelt flour (or plain flour)
1/2 tsp salt
1 tsp baking powder
225g rolled oats 
cold water, to bind dough

Preheat the oven to 190 C. Line a baking tray with baking paper.


In a food processor blitz the rolled oats until you have fine flour. Then add the spelt flour and butter. Process until the mixture resembles fine breadcrumbs. Add the salt, baking powder and enough cold water to bind the dough. Add the water in small amounts so you don’t end up with a dough that is too sticky. Turn the oatcake dough out onto a floured surface and roll out. Cut into discs using a cookie cutter, and if you have a milk jug or sugar bowl with a cut glass pattern in the base, dip this in flour and use it to impress a stamped pattern onto your oatcakes. Place on the prepared baking tray and bake for 15 to 20 minutes until firm. Cool on a cake rack before adding to a cheese board or enjoying with a cup of tea.

* This product by All The Things is made by whipping coconut oil, EVOO, nutritional yeast, salt and turmeric. If you can't get your hands on some you could substitute by whipping 85g butter together with 1/2 tsp of ground turmeric until nice and light.

Recipe @cherie_hausler from ALL THE THINGS – ESSENTIAL NOURISHMENT OF A PARTICULAR KIND and image by @denissmithphotographer

Oatcakes are a traditional Scottish cracker made with oatmeal. They're great with cheese, pate or on their own. Easy, tasty and healthy, too.

150 gram packet cooked Fraser Isle Spanner crab meat

1 baby quke or small lebanese cucumber, sliced into thin rounds

To cook the sushi rice, rinse and drain the rice. Add the rice and water to a saucepan, bring to the boil, turn down to a low simmer and cover. Cook for 11 minutes, remove from the heat and let stand covered for 10 minutes. Place the cooked rice in a large bowl, sprinkle over the vinegar and mix gently. You could fan the rice at this stage to cool quicker.

Remove crab meat from the packet, gently mix the crab meat with its own tasty liquor.

When the rice is cool scatter onto a serving plate. Arrange crab, cucumber, avocado and ginger over the rice. Squeeze some Japanese mayo over the rice in small dots. Garnish with Yarra Valley salmon caviar and shiso leaves. Sprinkle with furikake and serve.

*Furikake is available from Japanese grocery stores and Alg Seaweed - Furikake Seasoning - Miso, Sesame & Seaweed

Recipe and image by Fraser Isle Spanner Crabs – Something clawesome

For those untrained in art of rolling sushi, here is the perfect recipe for you. Serves 2.

Recipe: Chirashi or Scattered Sushi of Spanner Crab

1 packet of spaghetti cooked al dente and cooled with cold water

Small jar of Women’s Work Lemon Pepper relish

1 pre-cooked lobster – feel free to sub out lobster for prawns or any of your favourite seafood

3 large cloves fresh garlic, finely chopped

3 or 4 tablespoons finely chopped fresh parsley

After chopping the chillis, garlic and parsley, remove meat from lobster shell (or any other seafood you are using) and roughly chop into medium sized chunks.

Warm the oil in a large flat pan – we like to use a paella pan – and add the pasta, garlic and chillis. Warm on a medium heat.

Add most of a small jar of Women's Work Lemon Pepper relish (approx. 3-4 good tablespoons), lobster, salt to taste, then the parsley. Stir well to combine and until everything is warmed through. 

Sit down with your favourite white wine and prepare to have your mind blown.

Recipe and Image by Women's Work - Modern Preserves Made Like a Boss (womenswork.com.au)

You are in for a treat with this decadent but 'almost-too-simple-to confess' recipe. The sweet and sour of the Lemon Pepper Relish perfectly offsets the seafood and did we mention it was easy to make? Like really easy...

10g cumin seeds, toasted, blended and sieved

125g Mount Zero Frantoio Extra Virgin Olive Oil

250g Mount Zero Frantoio Extra Virgin Olive Oil

600g cooked Mount Zero Biodynamic Pearled Farro

100g hazelnuts, toasted, skinned, and crushed

400g (approx. 4 large) carrots, steamed until just cooked

For the dressing, place all ingredients into a blender and blend well. Strain and set aside. 

For the harissa infused oil, lightly sweat off the harissa paste in a pan. Add the olive oil and infuse on low heat for 2 minutes. Allow to cool. 

For the salad, take the chickpeas and shallow fry at around 160 degrees until crisp and dry. Season with salt and set aside. 

Take the carrots and cut into rounds, lightly fry, or roast making sure to get a nice golden colour.

Place all ingredients into a large mixing bowl and mix well, making sure everything is well dressed.

Top the salad with generous dollops of hummus, dress with harissa oil, and finally, sprinkle over the fried chickpeas. 

Recipe and image by Adam Baughan, Mr McCracken Restaurant Essendon | Fine Dining & Wine Bar Melbourne

This cumin, carrot and grain dish is a nice, hearty, filling and warm dish that’s either great as a side for eight, or as a main salad dish for four.

Recipe: Farro and Roasted Carrot Salad with Raisins, Harissa and Chickpeas

Click here to watch our video on Youtube.

Baked Stuffed Zucchini Flowers are a lovely light appetiser. They’re not difficult to make and only require a few ingredients. I love them stuffed with crab, you can experiment and try different types of fillings!

A zucchini plant has both male and female flowers. The male flowers have a stem at the base of the flower, whereas a female flower has the bulging stem, which is the ovary. If this ovary get pollinated in the female flower, then it eventually grows into the zucchini. Either way, both types of flowers can be stuffed and eaten. Both are delicious.

For the filling, place the picked crab meat, onion, dill, cream cheese, zest and chilli in a bowl and combine.

Clean the flowers by removing the stamen inside the bud. Trim the base of the stalk and make a cross 1 cm deep in the end. Take a heaped spoonful* of filling and place inside the flower, leave enough room in the top of the flowers to twist the petals closed, then gently press to seal. Do not squeeze too tight as it will bruise the flower. Place on a tray and lightly drizzle with extra virgin olive oil.

 Bake for 10-15 minutes, or until lightly browned. Serve warm.

*While a pastry bag definitely makes the job easier, the blossoms can be filled by hand using a spoon.

Click here to watch our video on YouTube.

Artichokes are so good for you and so delicious!

The artichoke is actually the bud of a thistle—a flower. The leaves called "bracts" cover a fuzzy centre called the "choke", which sits on top of a meaty core, called the "heart".

 When buying or choosing an artichoke you ideally want it to feel heavy and the leaves should be closed with just a little separation.

For the filling, place the picked crab meat, onion, chives, capsicum, avocado, zest and juice in a bowl and combine. Then taste and season.

In a separate bowl, combine the mayo and siracha, and a squeeze of lemon and stir. Add the siracha mayo to the filling and gently combine.

To prepare the artichoke, remove the large outside leaves. Cut 1-inch off the top of the remaining leaves, cut off excess stem and cut a cross in the base.

Fill a pot with water, cover the pot and bring the water to a boil. Turn the heat to low and let it simmer. Add a teaspoon of white vinegar to the water. Add the artichoke and cover with a smaller lid so its submerged and cook for 25 mins or until a petal comes away when pulled.

Remove and drain, using a dessert spoon to scoop out the choke from the centre of the artichoke and gently spread the leaves to make room for the filling.

Use a spoon and/or your hands to carefully fill the centre of each artichoke with the stuffing.

Remove and drain, using a dessert spoon, scoop out the choke from the centre of the artichoke and gently spread the leaves to make room for the filling.

500g Whole beetroot, cleaned really well or peeled, then quartered

2 x generous drizzles ALTO Olives Robust extra virgin olive oil

75g Brother Mountain Macadamias roasted salted nuts

½ tsp Pundi Produce native dried river mint 

Roast beetroot and shallots with ALTO Olives Robust Extra virgin olive oil at 100 degrees for 2 hours covered in foil and a further hour uncovered.  You can do this a couple days ahead with intention to serve cold if you desire, you can also serve in roasting pan – the colours and gloss it gorgeous.

To serve, layer all of the ingredients, or toss through and sprinkle river mint over the top.

This recipe is gluten free and refined sugar free

This salad is the perfect summer menu centrepiece showcasing Brother Mountain Macadamias, Pundi Produce River Mint & ALTO Olives Robust Olive Oil

50g Erythritol, granulated (or sugar if you choose)

Rub ingredients together and bake at 150 degrees Celsius for 20-30 minutes, or until golden and toasted to your heart’s desire. 

Put it in an airtight jar if you think it will last longer than the first serve, or sprinkle over ice-cream, custard, grilled fruit, porridge, or eat straight from the pan with a spoon!

A gluten free, refined sugar free crumble crunch the whole family will love

1 portion sweet potato noodles, cooked as per packet instructions, refreshed in ice water

1 medium carrot, shredded, julienned or use a peeler for strips

1tablespoon Uniquely Martin Boetz sweet soy mirin dressing to drizzle

1 piece grilled chicken thigh or firm tofu (Note: I marinated mine in turmeric and soy for a bit of colour and flavour)

You can either build layers on your serving plate or toss together first. 

This is such a simple salad, you could absolutely add crushed nuts, fried onions, sliced chilli, pickled ginger or just about any other vegetable combination you can get your hands on – this combo works well because the dressing really shines, adding complexity to the otherwise simple pile of flavours and textures.

This simple noodle salad from Elena Duggan is perfect for summer and so versatile - replace the grilled chicken with tofu or barbecued mushrooms for a vegetarian option, either way, Marty Boetz's soy mirin dressing elevates it to a whole new level

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Recipes

Recipe: A simple and wholesome Beetroot Soup

The bold world of Breadicine's gluten-free organic artisan breads!

Luscious Middle Eastern street food at home

Pepo Farms: home to Australian-grown pumpkin seeds, and nuts, oils and flours

Cherie Hausler's Purple Carrot, Fig and Pearl Barley Salad

Recipe: Lobster, Apple and Cucumber Salad by Elena Duggan

Recipe: Spicy garlic burnt butter Fettunooey

Recipe: Black barley and potato risotto, wattleseed, chestnut, lions mane, truffle

Recipe: Chocolate Macadamia Fudge

Recipe: Poached Chicken Breast, Confit Chicken Leg with Harissa, Black Olives & Parsley Salad

Recipe: Spelt and Turmeric Oatcakes

Recipe: Chirashi or Scattered Sushi of Spanner Crab

Recipe: Lemon Pepper & Lobster Pasta

Recipe: Farro and Roasted Carrot Salad with Raisins, Harissa and Chickpeas

Recipe: Stuffed Zucchini Flowers

Recipe: Stuffed Globe Artichoke

Roast Beetroot & Shallot Salad

Sweet Spice Crumble Crunch

Simple Noodle Salad