Sharing gluten free, pescetarian and food intolerance friendly recipes from Melbourne, Australia
It has been a while since my trip to Thailand, and I haven’t forgotten all the delicious food I ate. I have been quietly working away on a suite of Thai inspired dishes, including this FODMAP-friendly Thai green curry. I say inspired, because although I have tried to keep them as authentic as possible, garlic,…
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Peanut butter truffles: otherwise known as the cousin of these peanut butter bars. The second cousin of these peanut butter cookies, and distant cousin of tahini cookies. They are really a hybrid of two ideas: the ease of the cookies combined with the concept of the peanut butter bar. Because they’re encased in chocolate, they’re…
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Whipped garlic infused ghee. Oh boy. If you have missed eating garlic, this is the recipe for you. A combination of my garlic infused ghee and gluten free baguette recipes, this whipped garlic infused ghee is pure FODMAP bliss. It’s rich, airy, fluffy and light yet punctuated with a deep garlic flavour. The kind of…
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As you might have seen on my stories, I have just come home from a ridiculously fun trip to Thailand. This was my first international trip since Covid hit, and it was such a lovely return to to travel. Although I had no intention of making this trip about ‘content’, I thought I’d write this…
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This sweet and sticky ginger tofu has been something I’ve been teasing for a while now. It fell to the wayside a little as a result of my recent trip to Thailand, but we’re back on topic. It’s a quick and easy weeknight dinner that is FODMAP friendly, gluten free and easily made vegan. I…
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While spending the year baking constantly for my cookbook Intolerance Friendly Kitchen, I needed some quick and easy weeknight dinners. Comfort food dinners complete with a hefty vegetable quotient to offset all the sugar. When I found some gluten free rice noodles at the shops that were shaped like regular noodles (why are gluten free…
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Before we begin: a warning. Homemade FODMAP-friendly garlic infused oil kept beyond 4 days runs the risk of growing botulism, a toxin that can be fatal. Make the oil as directed, ensuring you properly sterilise your jar and place it promptly in the fridge. Use the oil within 3-4 days or freeze (see more below).…
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Firstly, I’d like to make it abundantly clear that this FODMAP friendly daal is in no way traditional. I have tried to retain the spirit and tradition of the dish, but this is quite tricky to do with the constraints of FODMAP. So, this dish is best called not quite daal or kind of daal.…
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