Category: Nourish

These tasty Herb and Vegetable Muffins are super easy to make and are a delicious, satisfying snack that can be served warm from the oven or chilled.  Plus they're a great crowd-pleaser because they're child-friendly, gluten-free and vegan.

This fresh and spicy Moroccan-inspired Beetroot and Apple Dip is a delicious, vibrant and healthy option to serve with crudités.  I've experimented with the flavours and it's become an all-time favourite recipe that guests always ask me to share with them.

Tibicos, or Water Kefir grains, feast on sugar water and produce a beverage that's full of friendly bacteria and yeasts. Compared to Kombucha, Tibicos is much less acidic, giving it a milder flavour that's often preferred by children.

Jun Tea is known as the champagne of Kombucha and has a delicate flavour in comparison to its close cousin Kombucha. This delicious, living, probiotic tonic is easy to make in your kitchen.

Kombucha is a sparking, fermented tea that's full of flavour and packs a health punch with living probiotics (good bacteria) and organic acids. Using a living SCOBY, it's delcious and easy to brew in your kitchen.

This Spiced Cumquat Jam is delicious on your fresh, warm, sour dough, toast for breakfast, or just about any time of the day. The initial prep of the cumquats makes a delightful jam without any of the bitter pith flavours sometimes associated with other marmalades.

Rosella Jam, or Roselle as it used to be known, is a quintessential Australian preserve that my gran loved to make.  It’s tart, sweet and lip-smackingly delicious, and freshly made Rosella jam is a sticky, red delight you’ll never forget. 

This fresh Thai Red Curry Paste is delicious, aromatic and versatile. It can be used in soups, fishcakes, marinades, satay sauce and curries.

Another delicious way to preserve fresh Rosellas is to make Rosella cordial.  This vibrant red syrup can be added to still or sparking water for a thirst-quenching drink and enjoyed throughout the year. 

A fragrant pumpkin soup to warm you in winter, served with coriander leaves, sliced spring onions, finely sliced chilli, finely shredded makrut leaves, and an extra swirl of coconut cream.