The kids made these during their kitchen class, delicious!



800g butternut pumpkin,   peeled,    seeded    &    chopped

1 onion, finely chopped

2 cloves of garlic, finely chopped

2 cups carrots, grated

4 cups cooked brown rice

2 tablespoons parsley, finely chopped

1 teaspoon lemon rind

¼ cup sesame seeds

1 tablespoon chia seeds

¼ cup sunflower seeds

¼ cup pumpkin seeds



Preheat oven to 200C.

Place pumpkin on a lined baking tray, drizzle with olive oil, salt & pepper.   Roast   for 20 minutes or until tender.

Place a   tablespoon of coconut   oil in a   frying   pan over medium heat and cook the   onion   and carrot   until softened.    Add the   garlic and cook for another   minute.   Set   mixture   aside.  

Place pumpkin & sunflower   seeds   into a   blender   and blend   for 15 seconds. Place in a   bowl and mix with the chia and sesame    seeds.

Combine pumpkin,    onion/carrot mixture, brown rice, lemon rind & parsley into a bowl    and combine well.

Season with salt/pepper.

Divide the   mixture   into 1   heaped    tablespoon balls and flatten slightly.

Carefully, roll   balls into seeds   mixture   and brush   with olive oil.

Place on a   lined    baking tray and roast for about 20 minutes or until golden.


When La told me she wanted to cook this, I was dubious… They were delicious!


Crispy on the outside, luscious on the inside, the salsa verde cuts through the richness. 

I’m not a big fan of onion, we substituted spring onion and it was great!

Effortless pulled lamb

You will need:
Boneless shoulder of lamb
Spice rub – I used the Masterfoods Moroccan spice
400g of diced tomatoes
3/4 cup of boiling water
1/4 stock cube (beef)
2 finely sliced cloves of garlic

On cold nights I like to serve on couscous with vegetable ragout. As a summer alternative, you can serve it on a tortilla with tzaziki, salad leaves, and tomato.

Rub the spice mix on the lamb. Ideally the night before and leave in the fridge.

Ensure the lamb has been about of the fridge for at least half an hour before cooking.

Preheat oven. As high as it will go.
Pour tomatoes into a lasagna dish. Dissolve stock cube in the boiling water and add. Add the sliced garlic.

Lay the lamb on top. Skin side up. Cover the dish tightly with foil.
Place the dish in the oven – still on full whack – and cook for 20 minutes. Reduce the temperature to 150degrees Celsius. Cook for 5 hours.

Remove from the oven. Place in a serving dish. Using 2 forks, shred the lamb. You may wish to add a few tablespoons of the pan juices and mix through the meat.


You will need
Boneless shoulder of pork
3 garlic cloves – finely sliced (use a mandolin if you have one)
Spice mix – 3 tablespoons of paprika, 1 teaspoon of garlic salt and 1 teaspoon of onion powder
1.5cups of unsweetened pineapple juice
1 or 2 dried chillies
Juice of 1 lime

Turn your oven on to its maximum heat while you prepare.

Take the pork out of any packaging and remove any string.

Rub in the spice rub. It’s even better if you do this the night before and put the pork in the fridge but it’s not essential.

In a lasagna dish – pour in the pineapple juice and add the chillies and garlic and lime juice.

Lay the pork in the mixture with the skin exposed. Dry the skin with paper towel and sprinkle with salt. Cover the dish tightly with foil.

Place in the oven (still on maximum) for 20 minutes. Then reduce the temperature to 150degrees Celsius.

Cook for at least 4 hours (up to 6 hours). After 4 hours remove the foil. At this point you can remove the skin. Or cook for a further 1-2 hours to crisp the skin.

Remove from the oven. Remove the fat layer if you haven’t already. Place in a serving dish. Use 2 forks to shred the meat.

I like to serve it with Asian slaw, spicy mayo, and this sauce:
4 tablespoons of pineapple juice
Juice of half a lime
4 tablespoons of sweet chilli sauce
1/2 teaspoon of fish sauce
Chopped coriander and spring onion to taste

Serve in a tortilla or a fresh roll.

Time for brunch!

Glover’s station
258 Glen Eira road. Elsternwick

Eden espresso
115 Glenferrie Rd. Malvern.

The St Kilda dispensary
13 Brighton road. St Kilda.

Garage espresso
126a chapel street. St kilda.

Little Tommy Tucker
432 Center Road. Bentleigh

Hawk and Hunter
8/10 Glen Eira Ave, Ripponlea

48 Glen Eira Road. Ripponlea

Mr Foxx
1491 Malvern Road. Glen Iris.

Free bags full
60 Nicholson street. Richmond.

Kamel. (Friday to Sunday)
19 Victoria ave. Albert park.



428 Malvern Rd. Prahran.


Top paddock.

658 chapel street. Richmond



Turkey, barley, leek soup

A great way to use left over Xmas turkey.


 1kg left over turkey in bite sized chunks

 1 brown onion, finely chopped

 1 leek, halved lengthways, thinly sliced

2 spring onions, chopped

 1 large carrot, peeled, finely chopped

 1 small fennel bulb, finely chopped (including fronds)

 2 celery sticks, finely chopped

 2 garlic cloves, crushed

 4 fresh flat-leaf parsley stems

 2 fresh thyme sprigs

 1 dried bay leaf

 1 teaspoon dried black peppercorns

 1/2 cup (100g) pearl barley

Massel chicken style stock

 1/2 cup flat-leaf parsley, finely chopped for serving

Put the turkey aside.

Add all other ingredients to a large pot. Cover with boiling water and add the appropriate amount of stock.

Boil for 30 minutes.

Add the turkey.

Summer until the barley is tender and the turkey is succulent.

Serve with the freshly chopped parsley.


olive oil
250g Israeli couscous

1/2 an onion, peeled and diced

1 small garlic clove, minced

2 cups stock (vegetable, chicken, beef, your choice)
1 cauliflower cut into florets
2 tablespoons za’atar
300g of greens (I use spinach and baby kale)
2 tablespoons pumpkin seeds, toasted

2 tablespoons sunflower seeds, toasted
2 tablespoons parsley, chopped


Preheat oven to 160c

1. Combine cauliflower florets, a good drizzle of olive oil, za’atar, salt & pepper in a bowl. Spread on a baking tray covered in baking paper and roast for 35 minutes.
2. Heat 1 tablespoon of olive oil in a saucepan over medium heat and add couscous., onion, and garlic.Stir to toast for a minute or two. Add two cups of boiling water and stock. Stir with a fork. Leave to absorb, with a lid on, for 45 minutes (until tender).
3. Meanwhile, sauté shredded greens in a little olive oil, season to taste and set aside.
4. Toast seeds in a dry frying pan until golden.
5. Combine cauliflower, couscous, HALF the seeds, and greens on a platter. Top with the remaining seeds.


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