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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

    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.

    Pear soup and blue cheese on walnut bread

    26 Mar

    Blue cheese
    Photo by Paul Mcmahon

    Preparation time: 1 hour for soup 3 hours for bread
    Total time: 4 hours
    Serves: 4
    Cost per person $2.96
    Prices are based on


  • 1kg William Bartlet Pears peeled and cored (Keep peels and cores for white stock and set aside one pear for garnish) Make sure the pears are in water with a dash of lemon juice to prevent them from oxidizing
  • 5 Peppercorns
  • 2 fresh bay leaves
  • a sprig of thyme
  • 2 tsp maldon sea salt
  • 4 tsp sour cream
  • 2 Crushed garlic cloves
  • 500ml water
  • Walnut bread

  • 250g Organic Wholemeal bread flour
  • 2tsp dried yeast
  • 2 tsp of caster sugar
  • 165ml of lukewarm water
  • 3/4 tsp salt
  • 4 cloves
  • 1 tbs Olive oil
  • 50g of toasted walnuts
  • 100g Blue cheese (I used Goat Gorgonzola from Ocello, a beautifully rich Blue cheese)
  • Walnut bread, directions:

    Combine the yeast, sugar and water in a small bowl. Cover and set aside in a warm, draughtfree place for 10 minutes or until frothy.
    Sift flour and salt into a large bowl. Make a well in the center. Add yeast mixture, oil and walnuts and mix to a soft dough. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place dough in a large oiled bowl, cover and set aside in a warm place for 1 hour or until dough doubles in size.

    Kneed the dough down with your fist. Turn onto a lightly floured surface and gently knead until smooth. Shape into an 8 x 20cm log. Place log on a greased oven tray, cover with plastic wrap and stand in a warm place for 40 minutes or until almost doubled in size. Preheat oven to 200°C. Dust top of dough with flour. Use a sharp knife to cut 3 shallow diagonal slits on top of dough. Bake in preheated oven for 20 minutes or until golden-brown and base sounds hollow when tapped. Cool on a wire rack.

    Pear soup, directions:

    First thing you need to do is make a white stock. This is done by place the roughly chopped shallots, peppercorns, garlic, thyme, bay leaves, pear cores, pear skins and the 500ml of water in a heavy based pot. Bring this mixture to the boil then simmer for at least 30mins to an hour to introduce the flavor of the vegetables to the water. Then pass mixture through a sieve to cover the chopped pears in a separate saucepan. Bring the pears and the stock to the boil until the pears soften, the blend.

    Serve the soup like I have with a slice of pan fried pear or a dollop of sour cream. Accompany the soup with a toasted slice of walnut bread with some of blue cheese crushed on the top. More pear inspired dishes to follow…