Mango and Mint smoothie with the amazing Bee Pollen

15 Feb

It might not be a revelation to some of you, but Bee pollen is an amazing ingredient!! This smoothie I came up with will sustain you till Lunch, read the science in the link above and below…

I am using it for my Mango and mint smoothie.

Preparation time: 3 mins
Total time: 3 mins
Serves: 2
Cost per person $2.02
Prices are based on coles and Biovea
Mango can be bought for cheaper, ask your grocer if he does frozen mango pulp. this also great for cakes, yoghurt and chutneys.


  • 200g frozen mangos
  • small hand full of mint
  • 4 teaspoons of bee pollen
  • 1 frozen banana
  • 200ml soy milk
  • directions:

    The only reason why I have given 3mins as prep time is you have to chop up your fruit and pick your mint. Just blend until the mixture reaches your required consistency and get it in you.
    Read this article it will help persuade you

    Add Bee Pollen as a garnish

    Add Bee Pollen as a garnish


    Chocolate Chia cake

    5 Feb

    Food is subjective, everyone owns their special portion of the pie. The challenge is to make a menu that consists of healthy yet tasty things. A bigger challenge is to persuade people this is actually possible.

    With the help of Christopher my gifted young Sous Chef who has a good repertoire of cakes we served up this little beauty

     I have fallen out of love with butter for cakes as it can make a sponge dry. Use the coconut oil for this recipe. Also make sure you get plenty of air into your eggs by whisking them a lot. Image

    Contact me with any question, more to come I assure you…


    My menu 3/2

    2 Feb

    With the health food supplies turning up I will give you the recipe and post pics of the chia chocolate cake. The breakfast although nutritionally sound will challenge fans of a traditional breakfast. I might add eggs, I will take pictures and post on my Instagram

    My activated nut and dehydrated fruit muesli


    Green vita green shake

    Japanese breakfast of shiitake mushrooms, blue lentils and homemade teriyaki

    dehydrated muesli


    Hunter valley rump with chimichurri and a green salad

    Roast pork loin with ancho chilli, white beans and guacamole
    Guilt free, grain free Chia and chocolate cake

    chilli and garlic prawns with a sunflower seed pesto spaghetti
    Chewy low fat banana nut oatmeal cookies

    Rice vermicelli with wok fried Benito and Nuoc Cham
    Healthy Carrot Cake

    provencal picnic, salads with cured meats, cheese and rustic bread
    Homemade beef jerky with dips with chips



    28 Jan

    simple Aquaponics

    for Aquaponics you just need two containers. In this photo they have used old wine barrels. The man who made these also has used canoes, as Aquaponics can fit in with the aesthetics of your interior. Aquaponics simply are fish whose poop feeds the plants (plants have to be edible) Then the plants clean the water. As with a fish tank you will need a water pump and heater which can be powered by a solar panel. These Aquaponics growing watercress are $595 not including installation. Perfect for a urban kitchen garden and self maintaining. I am going to The Bohemian in Melbourne who Harvest their Fish, herbs and salad leaves from Aquaponics. I will post what I think with some pics.


    Ideas for cured meats

    27 Jan
    Coppa, sopressa, paradise pears, mustard fruits and red vein sorrel

    Coppa, sopressa, paradise pears, mustard fruits and red vein sorrel

    Coppa and Sopressa are great Italian cured meat
    Hot, sweet and with a surprising depth of flavour, Mustard fruits can be used in sauces, cheese plates and especially with cured meats
    Paradise pears are a new favourite of mine, little one bite wonders.
    Red vein sorrel is lemony and its sharpness gives any cheese or cured meat a nice kick

    My menu 28/1/14

    25 Jan

    Dehydrated and activated nut fruit Muesli

    Portuguese baked eggs with rye toast

    Banana bread & seasonal fruit salad

    Tuesday Lunch:
    Chunky angus pie and a green salad or vego pie
    Guilt free, grain free Chia and chocolate cake

    Wednesday Lunch:
    Market fish steam roasted with lemon and oregano and served with a Greek salad
    Chewy low fat banana nut oatmeal cookies

    Thursday Lunch:
    Chipotle and peanut chicken wings with celery wedges and coriander yoghurt
    Healthy Carrot Cake

    Friday Lunch:
    teriyaki salmon with mushrooms and brown rice
    English cheeses and Australian beers

    rancheros eggs

    rancheros eggs


    Pear braised pork cutlets with smoked paprika Kipfler chips

    20 Apr

    Photo by Paul Mcmahon
    Photo by Paul Mcmahon Styling by Amanda Talbot

    Preparation time: 4 hours
    Total time: 4 hours
    Serves: 4
    Cost per person $6.71
    Prices are based on Black onion seeds bought from a specialist spice supplier

    Pear relish ingredients:

  • Half a kilo of William Bartlet Pears peeled and cored diced (Oxidizing the pears or letting them turn brown will enhance their sweetness)
  • 250 ml red wine vinegar
  • 100g brown sugar
  • 4 large shallots
  • a cinnamon stick
  • a star anise pod
  • Two teaspoons of black onion seeds
  • A generous dash of extra virgin olive oil
  • Main dish Ingredients:

  • Four pork cutlets
  • A large tablespoon of pear relish per cutlet
  • a bottle of pear cider
  • 250ml of brown stock (I used duck stock but you can use any meat stock)
  • 1 Kilo of Kipfler potatoes cut into quarters
  • 2 teaspoons of smoked paprika
  • Two teaspoons of sea salt
  • A generous dash of extra virgin olive oil
  • Pear relish directions:

    First thing first the pear relish. This Relish you will be able to use for other things like a cheese board. Saute the shallots in a pan wait until they are transparent and then add the spices and the sugar. Do not stir just gently agitate until the sugar starts to caramelize then add the vinegar and reduce this mixture by half. Add the pears and keep on stirring until most of the liquid disappears and you are left with a gelatinous mixture. Leave to cool and leave over night if possible to allow the flavors to mature.

    Main dish Directions:

    Lightly flour the pork cutlets and seal in a hot pan. Once browned nicely then take out of pan and deglaze the pan with the pear cider allow the pear cider reduce by half. Add the stock and pear cutlets to the pan with pear relish. To braise the cutlets cover with a lid or tin foil and place in the Oven at 160 degrees for at least 2 hours.

    Meanwhile bring to the boil the Kipfler potatoes then allow to simmer for 5 minutes and strain and air dry. To increase crispness try cooling in the freezer. Deep fry the Kipflers at 170 degrees then pat off any excess oil and season with smoked paprika and salt. Or if you prefer bake in the oven at 200 degrees for forty minutes with olive oil and occasionally turn then season once cooked.

    Allow the Pork cutlets to rest for at least half an hour then serve together with the chips and an ice cold pear cider.