The Perfect Salad

  • 27 November 2018

In 2013 I was asked to cater for the wedding of Sarah and Jo. All the weddings that I have catered are memorable and I feel grateful for the opportunity to have been part of their special day. Sarah and Jo’s wedding I remember so well as I was amazed at how relaxed and surrendered they were about the catering.

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Jazzing up a Salad with Black Bean and Walnut Kofta Balls

  • 21 November 2018

In the last vegan foundation course Grace and Mark made a delicious salad with black bean kofta balls. They were a real treat. I had a left over eggplant from the course and decided to develop their recipe further by putting chopped walnuts and mashed eggplant in the koftas. It worked and they are lovely and crunchy but moist at the same time.

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Creamy Mushroom and Silverbeet Buckwheat Crepe (yes they are gluten free too)

  • 14 November 2018

Having recently made banana pancakes on the last two retreats I catered on and then again on the weekend during the vegan foundation course, I deemed it necessary to turn the pancake recipe into a savoury crepe recipe. You can fill the crepe with whatever you like but I do feel this mushroom, silverbeet and cashew cream filling is really worth a try.

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Thai Green Curry Recipe with the Paste Made From Scratch (and it’s easy)

  • 07 November 2018

You know that feeling when you try a new recipe and instantly know you have to turn around and make it all over again the next night? Well this Thai curry recipe is just one of those dishes. I usually make a Thai curry but it is more of a red curry and not a green one. When Rachel and Grace decided to make a Thai green curry as their signature dish in the Vegan Foundation course last month, I...

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Apple and Rhubarb Crumble (the gluten free way)

  • 31 October 2018

What’s the weather like where you are? We had some gloriously warm days then the rain set in and even though the temperatures haven’t dropped much, it felt quite cool again. Grateful for the rain and making the most of a cooler day I thought it was a perfect time to share with you my ‘oh so easy’ gluten free Apple and Rhubarb Crumble recipe.

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Gluten Free Pad Thai

  • 16 October 2018

As part of the three-day vegan foundation course you get to work with a partner and create a signature dish. Each foundation course there are fabulous recipes. In the October foundation course there were three signature dishes made. The ravioli I shared with you last week, a Pad Thai recipe and a Green Curry. I shared all three photos of these signature dishes on social media and plenty of people...

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Gluten Free Beetroot Ravioli (made from scratch and it’s easy)

  • 16 October 2018

A few weeks back I posted on Facebook all the things I love to make with beetroot and one of them was ravioli. One of the followers asked for the ravioli recipe and I told them I would post it in a blog post soon. I had the recipe but needed time to make it to get a photo to put with the blog post.

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Spanish Inspired Share Plates

  • 09 October 2018

Living in a town that still has an independent bookshop feels like a big luxury to me. Being time poor I probably only find myself in there six or so times a year. However each time I do visit I walk out with an armful of books. Denise who owns the book shop seems to always have a new vegan cook book in stock so even though I may originally go in to purchase a novel or even just a birthday card I...

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Hazel Bombs

  • 03 October 2018

As soon as I asked myself ‘what will I name these tasty bites?’ the answer appeared. Hazel Bombs that’s what. The idea for this recipe I cannot claim. They are the brainchild of Danielle, Bri and Clancy who were this year’s dessert team at the Vegan chef and lifestyle training graduation. Everyone was raving about these ‘oh so delicious treats’ at the graduation and I realised two months later...

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Spaghetti Carbanara (recipe inspired by our trip to Bali)

  • 25 September 2018

I don’t know about you but do holidays or time spent away always run smoothly? If I go to the Osho Meditation Resort they usually run very smoothly and usually everywhere else I go also runs relatively smoothly but then on occasion some holidays have had challenges. At the beginning of this month Makrand and I treated ourselves to twelve days in Bali to celebrate seventeen years of being together...

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