Sharing gluten free, pescetarian and FODMAP friendly recipes from Melbourne, Australia
It’s blood orange season here in Australia. Which is, of course, code for ‘I had no other choice but to develop a gluten-free upside-down orange cake. I recently nailed down an easy gluten free vanilla cake recipe with no nuts, starches or gums (you can find it here). So, to cater to the nut free…
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The inspiration for this gluten free yoghurt pastry came to me when I was making a pie recently. I had leftover gluten free puff pastry from a shoot for my upcoming cookbook, but I wanted to use up some random bits and bobs in my fridge. On offer: some fading spinach, an unused block of…
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There’s not much worse than getting stuck in a rut with dinners. What is worse, though, is feeling constrained by your dietary requirements and eating the same thing constantly as a result. To aid my fellow FODMAP friendly vegetarians out there, I have collated this list of my favourite FODMAP-friendly vegetarian recipes. Vegetarian spaghetti bolognese…
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It seems like an oxymoron, but yes; today we’re making FODMAP-friendly spaghetti aglio e olio. Which, to the uninitiated, translates to pasta with garlic and oil. Yes, garlic. ‘But how?’ you ask me. Simple! By using homemade garlic oil. If you’re on the gram, you might have seen me use garlic oil in my FODMAP…
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Many moons ago I published a recipe for a FODMAP friendly hummus made from zucchini. I still love that recipe, but I wanted to better emulate the filling, protein packed delight that is hummus. Let’ be clear: this should be considered faux-mus rather than hummus. Hummus has centuries of tradition and is deeply embedded in…
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Larb is a a meat based salad traditional to Laos and Thailand. Although I haven’t been to either Laos or Thailand, I developed a deep love of the South East Asian flavours when I visited Vietnam and Cambodia. Makrut lime, Vietnamese mint, Thai basil, lemongrass and galangal – does it get any better? I also…
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Preserved lemon: is there anything it can’t do? Since becoming increasingly intolerant to everything under the sun, I’ve had to try and get a bit more creative with how I flavour things. Garlic and onion, the pinnacles of flavour, remain out of the question. So today I figured I’d detail my heavy reliance on preserved…
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