Sharing gluten free, pescetarian and FODMAP friendly recipes from Melbourne, Australia
Ras el hanout, or ‘top of the shop’ as my spice box tells me, is a North African spice blend. Google tells me that it contains up to 27 herbs and spices. I tell myself that I’d much rather buy it pre-made than attempt to make my own. I also tell myself it tastes mighty…
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Hello, just back here like a broken record to talk about furikake a little bit more. As you would have identified, I go through food phases weekly. This week, obviously, is furikake week. It is also crispy fried miso tofu week. I have spent a while dabbling with furikake rice as a delicious hangover cure,…
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I’m an old fan of oven fries (just look at my Instagram/previous blog posts/physique) but a newer fan of furikake fries. Furikake, in it’s traditional form, contains sesame seeds, bonito flakes, nori flakes, salt and sugar. Mainly out of laziness (I am officially pescetarian, after all) I decided to make a vegan adaption of the…
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As with most recipes I develop, this one came to me while I was smack bang in the middle of something else. A sugary, crunchy substance coated in chocolate is surely to a person what a shiny object is to a magpie, and I dropped all other pursuits immediately. If you’re waiting on that zoodle…
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Yes, the humble but not remotely humble zucchini and herb tart is back. The original version, which nearly cost me a finger (thanks to some mandoline naivety) but gained me a whole bunch of Pinterest interest, was made with ricotta, butter and eggs. This version? Tofu. Before you rapidly click away, please! Let me explain!…
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As you may or may not be aware, I’ve made it my life’s mission (for the month) to discover the secret behind crispy tofu. Unsatisfied with my baked tofu experiences at home, yet in awe of the shatteringly crunchy salt and pepper tofu at restaurants, I knew I was missing something. While I haven’t quite…
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We have well and truly entered the season for baked potatoes here in Australia, and although I’m generally the number one proponent of excessive cheese and sour cream on a baked potato, today is not that day. My latest experiment in the quest for great (or even just acceptable) gut health has been to cut…
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