Today Australians are going to be urged to hang up the BBQ tongs, put down their sausages and steaks and have a Meat Free Mondays. Read more to find inspiring resources, meat-free recipes and take the pledge today. Handy not just for us Australians.… Continue reading.
Category Archives: Chefs
Grain and Gluten-free Bread | Guest Post by Sherilyn Palmer from Whole Promise
This bread has a delicate sweetness thanks to the almond meal and is fantastic toasted as it gets nice and crunchy. It will store well in the fridge for up to five days and is as versatile as any wheat based bread. … Continue reading.
Pho (Vietnamese Beef Soup) | Long Quick and Express Versions
Luke Nguyen’s Pho is one of the best-tasting versions of this aromatic Vietnamese Beef Soup I’ve ever tried, Here is my take on the soup with Long, Quick and Express versions.… Continue reading.
Low-Fat Wedge Salad with Smoked Tomatoes
Low-Fat Wedge Salad dressed with spiced buttermilk and garnished with Smoked Tomatoes – perfect summer entertainer. … Continue reading.
Greek-style smoked olive and lemon lamb shoulder TACOS!
A great to serve the whole lamb shoulder roast this way from the start, or make a new meal from leftovers the next night. … Continue reading.
Salmon, radish and roasted tomato salad
By far, this is one of the easiest and most delicous salads you can prepare from leftover grilled salmon, or using those hot-smoked salmon packs.… Continue reading.
Maha’s Turkish Delight donuts + win a copy of Flavours of Melbourne!
Light, fluffy and fragrant with rosewater and honey, they may be small but these little donuts are full of exotic flavours. +WIN: a copy of Flavours of Melbourne… Continue reading.
{Day 14} Duck rillettes
Duck rilletes is a flavourful corase pate-style dish which goes well as a sandwhich spread or served as part of a charcuterie board. … Continue reading.
Meat Free Week | How to Get Involved PLUS Wobbly Vegan Jelly Recipe
Meat Free Week, running from March 18-24 here in Australia, is a thoughtful new campaign aimed at, well, all of us. It’s about taking some time out to think about the amount of meat we eat and most importantly, where that meat comes from. Its long-term goal is to end factory farming and encourage consumption of organic and free range produce. Read more PLUS discover some truths about factory farming in Australia, find out how you can get involved, sites to help you plan your vego menus and my Wobbly Vegan Jelly Recipe to satisfy your jelly cravings this week. … Continue reading.