I am such a burger lover. In fact it is very possible that a well-made burger is one of my favourite things to eat. My mum made delicious burgers at home when I was growing up. On our road trips in between campsites we are often eager for a decent burger – and we found one at Pam’s Store in Tilba Tilba.Read More
You've got just one day in Byron Bay - where would you eat?
Recently I was faced with this wonderful opportunity to eat my way around Byron Bay, combined with a healthy dose of exercise in between meals, to further stoke the appetite! Organic plant-based fare served thoughtfully at FOLK Cafe, or bacon and egg butties, green curry of fish, crispy pork belly roll with Asian pickles and our popular three cheese toastie with homemade mustard pickles are amongst the standard offerings at 100 Mile Table and then a fun night out finding a bowl of great Chinese in Byron, at DUK Chinese Eating House.
My Easter buns are filled with spice, dried fruit and a little rosemary from my neighbour Kerry’s herb garden. Best served straight from the oven, deliciously warm, smothered with lots and lots of butter.Read More
Hats off to the two women behind the Travel Play Live magazine and the TPL Women's Adventure Summit, Amy and Kez are courageous pioneers, creating a space for women to get outdoors and get their adventure on. The most excellent news is, The Travel Play Live Women's Adventure Summit is on again Thursday 30th August - Sunday 2nd September 2018 and you have the opportunity to join us. I'll be there to cook, play and adventure some more. Why don't you come too?Read More
This delicious, fragrant high fibre cake, is full of nutritional goodness. Many do not like pumpkin as a vegetable, but this cake is my attempt to prove to you that everybody really does like pumpkin, as long as they don’t know they are eating it!Read More
A chocolate lovers delight, this cake is rich, delicious and gluten free. A wonderful choice for afternoon tea, dessert or as a birthday cake. I like to serve it with a simple fruit coulis or vanilla bean ice cream or both!Read More
I created this recipe to give people an alternative to using butter and sugar in baking.
Using olive oil as the fat source, and fresh dates and the maple syrup as the sweetener, produces a lovely moist and nutritious carrot cake. The mascarpone icing is optional, unless of course it is a celebration cake and then it is a must.
It was my mother who first introduced me to chocolate cake – much to my school friend’s envy, as she baked them for school lunch boxes, afternoon tea and birthday parties. She was also the first to introduce me to ‘real’ beetroot, the wholefood you harvest out of the ground and cook yourself, rather than the sweetened slices you buy in a can. Turns out chocolate and beetroot are a really good match in a cake. Be warned though you will end up with lolly-pink stained fingers making this cake!Read More
A delicious array of flavours and textures in this vegetable lovers’ delight! This recipe can easily be prepared and assembled the day before and refrigerated, then baked an hour before meal time. Any leftovers are tasty served cold for the next day or two, with a simply dressed garden salad.Read More
Nothing is more enticing to me than a nourishing savoury pie. A good pie should be a delicious food surprise, containing mouthfuls of flavour, texture, warmth and comfort.
I serve mine with home-made sweet potato wedges and/or a green salad.