Sharing gluten free, pescetarian and FODMAP friendly recipes from Melbourne, Australia
It’s officially soup weather here in Melbourne. Personally, the IDEA of soup generally seems like a good one. That is, however, until reality hits and I’m either raiding the fridge an hour later. That, or unwittingly consuming enough onion and garlic to keep me in bed for the week. Neither are ideal. This Thai style…
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So you might be thinking that this pasta looks suspiciously like the roasted carrot, halloumi, fennel and maple toasted pepita salad I posted last week. I’d like to be the first to confirm those suspicions. As I said on Instagram (I don’t want my lines to go to waste) I’m an expert in stretching out…
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Honey and butter roasted vegetables. A trick (can we call it a trick?) I’ve discovered when entertaining guests and realising, last minute, that I’m short on things for them to eat. Honey, butter and sea salt are literally all it takes to transform an otherwise side dish, into the main event. I can’t tell you…
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Have you ever heard of the term ‘recipe not recipe?’ Good, because you’re about to get a recipe not recipe for salad. I posted this salad on Instagram a few days ago and was overwhelmed by requests to post the recipe online. As such, much to your dismay, I’m sure, there is no lengthy spiel…
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In what is seemingly a past life, I would, upon stumbling out of the pub on a Saturday night, walk past a local chip shop called Lord of the Fries. Not just any chip shop, they specialise in a variety of chip boxes. Said chip boxes all smothered generously in a variety of vegan sauces.…
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Chickpea waffles. In case you hadn’t guessed, this is a recipe that was created in seemingly another life – back when legumes didn’t bother me, and I didn’t live and breathe by the FODMAP acronym. Interestingly, I got a lot of requests on Instagram for this recipe when I changed my website over, so here…
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These salted and vinegar smashed roasted potatoes started off as various iterations of the final dish. Firstly burnt butter and vinegar, vinegar, dill and basil, basil, dill and burnt butter. Sometimes, it seems, less actually is more, and 4-5 ingredients are all you need to make the crunchiest, most delicious ‘side dish’ that will be…
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Whenever I’m feeling sorry for my FODMAP self, I think of the low FODMAP vegans. As a general rule, vegans (or the vegans I see on Instagram, please forgive me) seem to eat a lot of fruit, and a lot of legumes – both heavily restricted on the FODMAP diet. If I couldn’t rely on…
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