On the weekend, Fergal and I had a lovely Saturday morning outing to our local farmers market. It’s been ages since I had the luxury of doing our weekly shop at a real farmers market and I’d forgotten how much fun it is.

I love strolling through the stalls, choosing from beautiful displays of produce. For me the joy of shopping at the farmers market isn’t just about bringing home the freshest, best tasting produce.

For me, a huge part of the fun is allowing what looks best to dictate what I buy and ultimately what I decide to cook.

It’s really the easiest way to keep your cooking seasonal.

The thing I was reminded of was how market shopping is a bit of a skill.

If you’re used to planning your meals, writing a list and buying what’s on the list, I can imagine that shopping at the farmers market would be frustrating.

Traipsing from stall to stall trying to find what you need isn’t much fun.

I know because that’s how I used to shop. But over the years I found a better way…

When I was living in the Barossa Valley, the highlight of my week was the Saturday morning Barossa farmers market. I’d grab a coffee and a bacon and egg roll. Then I’d wander around tasting this and that, chatting to the farmers and buying whatever took my fancy.

I wouldn’t have had time to make a list so I’d just buy what looked good. And try not to buy too much.

Then when I got home, I’d figure out what to cook based on my market bounty.

Sometimes I’d consult my cookbooks for ideas. But often I’d just make things up.

It was incredibly liberating and because I wasn’t writing a list, it took no time up front. Not even 2 minutes.

And do you want to know the best bit?

Shopping and cooking based on what looks best is a skill that anyone can learn which is why I wrote the ’2-Minute Meal Plan’.

Speaking of which…

2MMP 3D Cover

2 Minute Meal Plan eCookbook Anniversary SALE

It’s actually been 2 years since I first released the 2-Minute Meal Plan. It’s easily the most unusual ebook that I’ve ever written in that it’s all about showing you the easiest way to cook with the ingredients you have on hand using ‘template recipes’.

This frees you from the constraints of shopping lists and traditional recipes while providing the support you need to get healthy meals on the table with minimum fuss or effort.

To celebrate the second anniversary of the best selling of all my eCookbooks, I’m having a 2 day or 48 hour sale.

The 30% OFF Anniversary Sale ends in less than 48 hours.

For more details and to make sure you don’t miss this once-a-year occasion go to:
www.thestonesoupshop.com/2mmp/

20. chunky veg soup

Chunky Zucchini & Pesto Soup

This recipe is based on one of the template recipes included in the 2-Minute Meal Plan. The template recipe is called ‘Chunky Veg Soup’.

In this version, I’ve used the classic combo of zucchini and basil in the form of pesto. But to get a feel for how the ‘template’ recipes work, see the ideas listed in the ‘variations’ for each type of ingredient. There are endless possibilities.

per person
1 onion or other aromatic vegetable (see below for ideas), chopped
1 1/2 cups vegetable or chicken stock or water
200g (7oz) zucchini or other vegetables (see below for ideas), chopped
small handful pesto or other ‘highlight ingredient’ (see below for ideas)

1. Heat a little oil in a medium saucepan. Add the onion or other aromatic vegetable and cook, covered for 5-10 minutes until soft and golden.

2. Add the stock or water and zucchini or other veg. Simmer for 15-20 minutes or until the zucchini or other veggies are cooked.

3. Taste. Season and serve with the pesto or ‘highlight ingredient’ on top.

VARIATIONS
aromatic veg – onions are my favourite but celery or carrots would be good instead.

vegetables – I used zucchini in the photo. Try parsnips, sweet potato, pumpkin, brussels sprouts, fennel, peas, sugar snap peas, snow peas, cabbage, beets, asparagus, jerusalem artichokes, broccoli, cauliflower, red capsicum (bell peppers), bok choy, asian greens, spinach, silver beet or any combination of these. Legumes are also great here.

highlight ingredient – I used pesto. Hummus is good too or other sauces. Yoghurt, sour cream, guacamole. Goats cheese, parmesan, ricotta. Croutons or small slices of bread with melted cheese. Crispy bacon pieces, finely sliced salami or prosciutto.

With love,
Jules x
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ps. Not sure if the ‘2-Minute Meal Plan‘ will help you?

Here’s what people are saying about it…

“I just purchased the ebook and I am only on page 57 of the first part, but can already tell I LOVE IT. I’m so excited to start implementing the things I’m learning, and to gobble up the rest of the books. Thank you a million for this ebook, it is absolutely brilliant. I really can’t remember the last time I was this excited about a purchase. I will also be getting a much happier husband thanks to this book.”
Amy, 2-Minute Meal Planner

“The whole system was very useful to me. I learned better planning of meals for a week and, besides that, to improvise with ingredients. Preparing food ceased to be stressful factor and became a joy!”
Kate, 2-Minute Meal Planner

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This year I’m super excited about Easter, and not only because of the whole extra long weekend thing. This year, for the first time in ages, possibly a decade, my family are getting together for an Easter lunch.

And the best bit is that we’re hosting it at our new tiny farm house. Yay!

As Fergal is getting bigger (9 months already! See pic below) I’m really excited for him to spend more time with his city cousins.

So to get you in the Easter mood, today I have not one but 2 unusual ideas for chocolate treats.

Unusual Chocolate Idea Number 1.

The first is a silky smooth chocolate ganache. Rather than being made with cream, however, we’re upping the decadence and using unsalted butter instead.

It’s an idea I got from the packet of the butter I sometimes buy. And I have to say I don’t think I’ll be going back to using cream for my ganaches.

Yes. It’s that good.

You can use it as a chocolate sauce or as a frosting for cakes. Or even roll it into little balls and dust with cocoa powder for super easy truffles.

chocolate butter ganache

Chocolate Butter Ganache

This make a wonderful glossy topping to a chocolate cake. But feel free to let your imagination run wild with it!

Enough for the top of a 20cm (8in) round cake.
250g (9oz) unsalted butter
250g (9oz) dark chocolate

1. Melt butter in a small saucepan.

2. Break chocolate into chunks and place in a heatproof bowl.

3. Pour hot butter over the chocolate and allow to stand for a few minutes.

4. Stir until chocolate is melted and you have a lovely glossy mixture.

5. Cool until thick enough to spread on your cake.

VARIATIONS
different chocolate - milk chocolate will also work here. I haven’t tried white chocolate but it should be fine, you may need to refrigerate the mixture to get white chocolate to firm up due to the lower cocoa butter content.

dairy-free / vegan - replace butter with coconut oil.

Unusual Chocolate Idea Number 2.

I’ve been thinking about ways to include more vegetables in my baking. And a little while ago the idea to try chocolate and kale together popped into my head.

I mean if green smoothies work, why not?

And that’s how I came to develop this very unusual kale & chocolate cake.

This cake won’t be for everyone.

I personally love the subtle vegetable, almost tobacco-ey flavour the kale adds to the cake but I can imagine non-vegetable lovers seeing it as a crime against chocolate!

If you’re after a more purist chocolate cake recipe, this fudgy one is my favourite.

kale & chocolate cake-3

Kale & Chocolate Cake

If you are game to try this unusual cake, serve with a good vanilla ice cream or lashings of double cream.

Enough for 6-8
200g (7oz) butter
200g (7oz) chocolate (70% cocoa solids)
1/3 bunch kale (100g / 3.5oz) washed and chopped
4 eggs, separated
75g (3oz) sugar
2 teaspoons vanilla extract
200g (7oz) almond meal

1. Preheat oven to 180C (350F). Melt butter in a small saucepan and use some to grease a 20cm (8in) spring form cake tin.

2. Whizz chocolate and kale together in a food processor until you have a very fine mixture.

3. Add the chocolate kale mixture to the hot butter and allow to stand off the heat.

3. Whisk whites with a pinch of salt until white and foamy and the volume doesn’t seem to be increasing any more.

4. Gently scatter in the sugar and keep whisking eggs for a minute or so. Then attend to the chocolate mixture.

5. Stir the melted chocolate / kale and butter together. Add egg yolks and vanilla. Stir. Add nuts. Stir.

6. Gently combine chocolate mixture with egg white mixture. Transfer to your prepared cake tin.

7. Bake for 20-30 minutes or until the top feels firm with a springy mass underneath. Cool on a wire rack.

VARIATIONS
different veg – replace kale with grated carrots, grated zucchini, roast beets, roast parsnip or roast sweet potato.

sugar-free – use 90% cocoa solids chocolate and replace the caster sugar with erythritol or a commercial erythritol / stevia blend like Natvia.

different nuts – I often use hazelnuts or pecans instead of the almond meal. Most nuts will work well here.

nut-free – You could try replacing the nuts with flour, but I’d be worried it would dry the cake out. My first step would be to replace half the nuts with an extra egg and replace the other half with extra chocolate to go for a flourless chocolate cake texture. I haven’t tried this so if you do, please let me know!

milk or white chocolate – again I haven’t tried these because I love dark chocolate so much, but there’s no reason they won’t work.

dairy-free – replace butter with vegetable oil or coconut oil.

vegan – I’m afraid we’re relying on egg whites for texture here so this isn’t a cake for vegans.

Happy Easter!

With love,
Jules x
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ps. Fergal wishes you a happy Easter too :)
photo1

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Growing up on a farm, I couldn’t wait to leave. As soon as I had saved up some money, I set off to see the big wide world. Backpack in hand.

First stop was San Francisco. Then Paris. And on it went.

It was so exhilarating. And scary. Meeting new people. Exploring new places and of course tasting new cuisines.

But you know what really surprised me?

The more places I visited, the more I appreciated how much I loved Australia. As the saying goes ‘there’s no place like home’.

And so way back then a seed of an idea started to form. One day I would have a little farm of my own. There would be olives and chickens and of course a kick-arse veggie garden.

That was back in the mid 1990s. And ever since then the dream has stayed with me.

It’s been with me through different careers as a wine maker, chocolate biscuit designer and now food blogger and author. It’s been with me as I’ve lived in many different places from the Barossa Valley to California to Southern France to Sydney and the Snowy Mountains.

Lets just say this dream has been a long time in the making.

So I can hardly believe that this weekend we’re finally moving to our little farm. It’s pretty tiny. Just 5 acres of beautiful Australian bush land. But that’s all we’ll need.

Yay for dreams that come true! No matter how long it takes.

The Stonesoup Tiny Farm Moving House SALE!

3D old coverTo celebrate finally fulfilling my dream of buying a tiny farm (and help clear out my garage to make the moving process easier) I’m having a sale on my first print book.

‘And the Love is Free’ is a collection of stories and my Mum’s reliable no-fuss family recipes.

Since the book was first self published, I haven’t ever had a sale like this.

But since we’re moving and I’m keen to set a good example for my Irishman in cleaning out our garage, I’ve decided to have a one-time-only 50% OFF sale.

The sale is strictly for 72 hours or less if we sell out before then.

And I won’t be doing another print run so once they’re gone, they’re gone.

To make sure you don’t miss out use the link below:
http://thestonesoupshop.com/and-the-love-is-free-a-tribute-to-my-mum/

And to give you a taste, here’s one of the recipes in the book inspired by my Mum.

chinese chicken

June’s Chinese Chicken

June was my Mum and this was her only foray into Chinese cooking. She used to make it with chicken wings and serve it as a starter for her dinner parties in the 70s. I’ve simplified it since then and turned it into more of a main course by using chicken drumsticks.

The real gem here, though, is the bok choy. By wrapping it in foil and baking it in the oven it steams to a lovely texture without adding any extra washing up. Win! Win!

enough for 2
6-8 chicken drumsticks
1/2 cup soy sauce
2-3 tablespoons honey
1 teaspoon ground ginger or 2 teaspoons grated fresh ginger
1 bunch bok choy or other Asian greens or broccolini

1. Preheat your oven to 180C (350F).

2. Combine soy, honey & ginger. Place chicken in a baking dish and cover with the sauce. Cover the dish with foil and bake for 40 minutes.

3. Remove foil and turn the chicken. Return to the oven. Wrap bok choy in foil and place on a lower shelf in the oven.

4. Bake for another 20 minutes or until chicken is well browned and the bok choy has wilted.

Variations

vegetarian / vegan – try Chinese mushrooms. Cook field mushrooms instead of the chicken. You might like to add some cashews as you serve to increase the protein. I’m also thinking tofu or tempeh would be lovely with all the flavours from the sauce. And if you don’t eat honey a little brown sugar or maple syrup would work.

more substantial – serve with steamed rice or cauliflower ‘rice’ (raw grated cauliflower).

different cuts of chicken – feel free to use chicken thighs instead or a whole chicken chopped into pieces on the bone. Both of these options will take about the same time to cook. Boneless chicken breasts or thigh fillets will also work, reduce the cooking time to 20-30 minutes.

different protein – You could use fish fillets (will take about 15 minutes or a little longer). Lamb shanks, pork ribs or beef osso buco will take about 3-4 hours cooked at 160C (350F).

hot! – add in some fresh or dried chilli.

With love,
Jules x
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This week I thought I’d pull together another installment of our Stonesoup vegetable spotlight.

Last time it was all about kale, today we’re talking aubergine, which in Australia goes by the much less exotic name ‘eggplant’.

Before we get to today’s recipe suggestions, I thought we’d better ask the big eggplant question…

To salt or not to salt?

One of the intimidating things about cooking eggplant is when recipes call for salting the eggplant before cooking. They often talk about salting to ‘remove the bitter flavours’ but in my experience, modern eggplants aren’t really bitter. So I tend not to bother with salting.

That being said, salting the eggplant can help minimise the amount of oil it absorbs when you’re pan frying it. Again, I tend not to bother, but it’s up to you…

6 Healthy Recipe Ideas for Aubergine (Eggplant)

1. Tomato Baked Eggplant
This has to be the easiest way to cook eggplant. I usually just serve it as is for a healthy vegetable focused meal but you could mash it up and use as a sauce for pasta.

2. Spiced Baked Eggplant
Eggplant loves spices! See the recipe below.

3. Grilled Baby Eggplant
My favourite way to cook those finger-shaped Japanese eggplant is to halve and grill on the BBQ. Sometimes I do them on their own, but I often cook them with other late Summer veg like red capsicum (bell peppers) and zucchini (courgettes). Wonderful served with hummus or this walnut and white bean puree.

If you can’t get your hands on baby eggplant, slice regular eggplant and use them instead.

4. Soup
My favourite eggplant soup is this White Bean & Eggplant Soup. It’s not the most beautiful creation but is deeply satisfying and well worth the effort.

5. Dip / Spread
No collection of eggplant recipes would be complete without the fabulous Lebanese dip / spread called babaganoush. Charring the eggplant can get a bit messy but it’s totally worth it for the intensely smoky flavour.

6. Eggplant ‘Steaks’
The rich silky texture of cooked eggplant make for a fabulous vegetarian alternative to regular steaks. Especially good served with these parmesan peas.

More?

If you’d like to learn more about eggplant I’d recommend reading 7 Things You Should Know About Eggplant.

eggplant with quinoa-2

Spiced Eggplant with Yoghurt & Quinoa

This dish was inspired by Yotam Ottolenghi in his fabulous book, Jerusalem. Well worth a read!

It’s up to you whether you eat the eggplant skins or just scoop out the tasty flesh. I like to eat it all but my Irishman prefers to leave his skins behind.

Enough for 2
2 large eggplant (aubergine)
2 teaspoons ground coriander
150g (5oz) quinoa
1 bunch flat leaf parsley, leaves picked
6-8 tablespoons natural yoghurt
large handful pine nuts, toasted

1. Preheat oven to 200C (400F). Halve eggplant lengthwise then score the cut side by cutting in a chunky criss cross pattern. Place cut side up on a baking tray. Drizzle generously with olive oil and scatter over the ground coriander and a little salt and pepper.

2. Bake eggplant for 40 minutes or until very tender.

3. While the eggplant is cooking, bring a pot of water to the boil. Rinse quinoa and add to the boiling water. Simmer for 12-15 minutes until quinoa is just tender. Drain and toss with the parsley leaves.

4. When the eggplant is cooked, scatter over the quinoa parsley mixture. Drizzle with yoghurt and finish off with the pine nuts.

VARIATIONS
different spices – ground cumin, baharat, smoked paprika or a combo all work well with eggplant.

vegan / dairy-free - make a tahini sauce to replace the yoghurt by combining equal quantities of tahini, lemon juice and water.

carnivore – brown some ground (minced) lamb or beef in a pan and scatter over the quinoa.

nut-free – just skip the pine nuts or replace with some finely chopped red onion or red capsicum (bell pepper) for colour and crunch.

With love,
Jules x
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ps. Do you have a favourite way with eggplant? I’d love to hear about it in the comments!

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Back in 2008 I made one of my best decisions. Ever.

Rather than make another empty new years resolution, I was inspired to dedicate the year to ‘love and happiness.’

I wasn’t sure where it would lead me. Or whether it would really make a difference to my life.

But I figured it was worth putting it out there. What did I have to lose?

With this theme in mind, I accepted the invitation to go out for dinner with an old boyfriend. I know dinner with old boyfriends tends not to be conducive to love or happiness.

But as luck would have it, on this occasion it did…

We ran into my friend Rico who happened to be out with a certain Irishman. After a quick introduction Rico and the Irishman left. I remember thinking that Rico’s friend was cute.

Then about a week later, I was at home and randomly decided to check my spam folder. Something I never do unless an email has gone missing.

To my surprise I found an intriguing Valentines Day message. No prizes for guessing it was from that same Irishman asking me to get to know him better over some food and wine.

Our first date was at a little Italian restaurant in Surry Hills called Il Baretto. And it was well and truly a success. With that accent I could have sat there listening to him all night. Actually that’s what I did.

Anyway to cut a long story short, on Sunday 16th March that certain smooth talking Irishman and I were married(!) Given that we’d met in a restaurant and had most of our best times together in restaurants, it was only fitting that we get married in a restaurant.

It turned out to be an excellent choice.

If you’d like to have a sneak peek at some wedding shots, check out the Instagram hashtag #stonesoupwedding.
http://searchinstagram.com/stonesoupwedding

_____________________

easy duck ragu

Seductive Duck Ragu

I still remember ordering the duck ragu with papardelle on our first date. Ever since then I’ve always associated duck with romance. Is it just me or does duck spell seduction for you as well?

Duck is one of those things that can feel a little scary to cook but is actually super delicious. And its higher fat content makes it much less easy to dry out. So it’s actually easier to cook than chicken.

If you’re serving the ragu with pasta it will feed 4 but if you decide to go with the kale ‘linguine’ it will only serve 3.

Marylands are duck legs with the thigh and drumstick attached. If you can’t find them, you could use whole duck instead… and expect it to take extra time.

Enough for 3-4
4 duck marylands
2 onions, sliced
1 can tomatoes
few tablespoons water
thyme
parmesan to serve

1. Preheat your oven to 180C (350F).

2. Place duck, onion, tomatoes, water and thyme in an oven proof pot. Cover and cook for 90 minutes.

3. Remove the meat from the bones and tear into bite sized chunks. Stir the meat into the sauce. Taste, season and serve with parmesan shaved or grated.

VARIATIONS
vegetarian - make a chickpea ragu by replacing duck with 2 drained cans of chickpeas. Reduce cooking time to 30-45 minutes.

Vegan - as above and serve with a little nutritional yeast instead of the parmesan.

different meat - chicken drumsticks or marylands or thighs on the bone are good. You could also use lamb shanks or osso buco but these will need cooking for longer – around 4 hours.

onion-free - just skip it.

easy duck ragu-2

Kale ‘Linguine’

I’m a huge fan of serving a hearty stew on a bed of greens instead of the usual carb suspects of pasta or mash.

Enough for 3
1 bunch cavolo nero or kale
2 tablespoons coconut oil or olive oil

1. Rinse kale and don’t worry about drying it. Finely slice into linguine sized ribbons.

2. Heat oil in a medium sized pot. Add kale and cook covered for about 10 minutes or until kale is softened.

VARIATIONS
different veg - will work with most greens especially spinach, chard, collard greens or silverbeet.

more substantial - serve with some cheese or a poached egg on top.

With love,
Jules x
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At the risk of sounding a bit geeky here, I’m a huge fan of Bryan Tracy. If you haven’t heard of him, he’s a motivational speaker and author of some great books such as ‘Eat Your Frog’.

For the last few years around December, I’ve been setting aside some time to review the year and plan for the upcoming one. As part of my review process I make some time to reread my favourite Bryan Tracy book, ‘Goals!’.

Actually, I say ‘read’ but in truth I ‘listen’ to it as I’m a huge fan of listening to audio books while I’m walking or running. And if you’re interested in reading more books I highly recommend checking out audible.com… but I digress…

One of the key themes in the book is to identify the ‘one skill’ that if you were to master it, would have the biggest impact on your work or personal life.

It’s a great question to ask yourself from time to time.

And if you wanted to think about it from a cooking perspective, the one skill that really has the biggest potential isn’t how to handle a knife or ‘plate up’ dishes like a chef.

No. The most impactful skill is seasoning.

It’s what separates the so-so cooks from the ones who are always getting rave reviews from their family and friends.

So when I saw this question from Marlene come in to my Stonesoup-by-request survey, I realised it was about time we had a talk about seasoning.

How does one know how much salt to use, in say, soup for instance? “Season to taste,” at the end of any recipe is hard to measure. Thank you.
Marlene xo

Exactly how do you ‘season to taste’?

As someone who writes recipes for a living, it’s impossible for me to tell you exactly how much salt you should be adding to any given dish on any given day. Because it’s a moving target.

Not only will your ingredients be slightly different from mine, they’ll change from time to time. Even if you’re buying the same brand of soy sauce, it won’t taste exactly the same every time.

And there’s another reason. My taste buds are different to yours.

I could give you an estimate or tell you how much I have used. But I don’t.

It’s not because I’m being lazy. It’s a conscious choice.

I say ‘season to taste’ because that’s what I really want you to do. To taste the food, and decide if it could be better. If you think it can, then add some salt. And repeat until you’re happy.

It’s that simple.

I want to empower you to take command of the seasoning. To experiment. To back yourself.

I know it’s a skill that YOU can master. It just takes practice.

My number one tip for seasoning to taste

Apart from encouraging you to get in and practice, the only advice I have is to err on the side of ‘less is more’. You can always add more salt but it’s almost impossible to fix things when you go too far.

Even now, I keep a pot of sea salt and a pepper grinder on the dining table so we can tweak at the table.

Like to go deeper with this?

Then check out the following two articles on Stonesoup…

1. The absolute beginners guide to the art of seasoning

2. A beginners guide to the art of seasoning – the importance of sweet & sour

hot chorizo & creamy ricotta salad-2

Hot Chorizo & Creamy Ricotta Salad

There’s something about the contrast between hot spicy pork products and cool creamy ricotta that gets me super excited!

I prefer to use dried chorizo rather than their fresh sausage counterparts, but either will work here really.

Enough for 2
2-3 chorizo, sliced
250g (1/2lb) cherry tomatoes
1 red capsicum (bell pepper), sliced
2 generous handfuls creamy ricotta
4 handfuls baby spinach leaves, washed

1. Heat a little oil in a frying pan. Add chorizo, tomatoes and capsicum.

2. Cook, stirring every now and then on a medium high heat until chorizo are browned and cooked through.

3. Taste. Season.

4. Serve chorizo mixture with ricotta on the top and the baby spinach on the side.

VARIATIONS
dairy-free – replace ricotta with a nice hummus or some mashed avocado.

vegetarian – replace the chorizo with a drained can of chickpeas and 2 teaspoons smoked paprika. Add in a little chilli if you like it hot.

vegan – combine the dairy-free and vegetarian options.

tiny person friendly – replace chorizo with your favourite sausages or mild chorizo.

budget / more substantial – add in a can of chickpeas, beans or some cooked pasta to make the dish serve more people.

With love,
Jules x
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No-Chop Butternut Soup
+ The Secret to Cooking Without Recipes

March 5, 2014

ave you ever wondered where I got the name for my blog from? Well it’s a tribute to one of the first things I ever cooked. When I was little I remember watching Humphrey B Bear where someone was reading the story of Stonesoup. Basically, it’s a fable of how a stranger comes to town […]

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Like to win a FREE place in Master Your Meal Plan?

February 28, 2014

YOU can win one of 5 FREE places in the Master Your Meal Plan program! Here’s how to enter… 1. Watch my FREE training videos. Just enter your details below to get instant access. 2. Leave a comment below answering the following question… How would your life be different if you were able to ‘reverse’ […]

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Do You Make this Meal Planning Mistake?

February 25, 2014

re you happy with your current meal planning system? Is deciding what to cook each week easy for you? Well, if you answered YES to either of these questions then skip on down to this weeks recipe. On the other hand, if you ARE struggling with meal planning or getting dinner on the table night […]

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My New Favourite Broccoli Recipe
+ A Favour…

February 19, 2014

here’s a new method of cooking vegetables I’ve been experimenting with for a while now. I use the term ‘new’ loosely because I’m sure if I googled it there would be millions of references to my new technique. Sometimes, especially when I have a new idea when I’m cooking, I like to pretend that Google […]

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10 Healthy Meals that Children will Love

February 11, 2014

few months ago I was chatting with my sister Naomi. She had just been to a lunch with her mothers group. She was telling me how much they were all struggling to come up with ideas for healthy dinners. And I can see why. As a new mum myself, I know how short on time […]

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Want to Eat More Whole Foods?

January 30, 2014

few years ago I spoke at the Melbourne writers festival. The main focus of the talk was about blogging and business. To be honest it wasn’t my greatest work. I was super nervous and stumbled over my words. But in the end it didn’t matter because I had a great time listening to the other […]

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My Biggest Vice…

January 28, 2014

ou may not know this, but in a former life I was a wine maker. From the outside it seems like such a glamorous career. And I guess in many ways it is. I got to live and work in some incredibly beautiful places. From the Barossa Valley to the good old Hunter in Australia. […]

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Ever imagined this?

January 21, 2014

magine coming home after a long day. You’re tired. You’re hungry. Then imagine having dinner ready and waiting for you. Imagine something healthy AND super tasty prepared by one of your (I’m hoping) favourite food bloggers… Me! Well as much as I’d love to come around to your place every evening and help out with […]

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3 Steps to Avoiding Wasted Ingredients
+ Something Completely NEW!

January 13, 2014

n the weekend I had a few ‘guilty’ fridge moments. You know the feeling. When you have a little ‘clean out’ which basically involves just tossing all the things that are now mouldy or otherwise inedible. While I’m happy this sort of thing doesn’t happen very often, somehow over the holidays I managed to let […]

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9 Clever Recipe Ideas for Kale

January 8, 2014

irst things first. I just want to wish you a very Happy New Year! I hope you have some exciting things planned. I have a heap of projects I’m super excited about including buying a little farm house. And hopefully later in the year ‘finding’ a baby brother or sister for Fergal. So I thought […]

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13 Things You Should Know About
Chia Seeds

December 22, 2013

‘m really not a huge fan of the term ‘superfood’. Basically because there tends to be lots of hype and a big price tag for something that may or may not taste any good. So I was a bit hesitant to jump on the chia seed band wagon. But my curiosity got the better of […]

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5 Clever Ways to Indulge Guilt-Free

December 17, 2013

“Eat all the junk food you want as long as you cook it yourself” Michael Pollan just love this time of year. The mad dash to get everything ready for Christmas. The promise of lazy Summer holidays looming. And of course the many opportunities to celebrate with my favourite things: good food, good company, good […]

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Need help with meal planning?

December 16, 2013

ell, I may have just the thing for you! I’m working on a new meal planning service that I’m getting ready to release in the new year. Of course, I want the new service to be as helpful as possible. So before I put the finishing touches on it, I just wanted to ask you […]

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A Sauce for the Brave

December 10, 2013

his time 4 years ago, I was living in a little apartment in the beautiful city of Barcelona. I say ‘living’ but it was really only a 6 week holiday. These days when I travel I like to rent an apartment rather than stay in hotels. I try and adopt the everyday life of the […]

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