Vegetarian

Start lowering your carbon footprint on ‘Meatless Mondays’ with these dishes.

It is so important to not only help the planet but to also maintain (or reduce) our waistlines by having at least one meat-free meal a week. I have many more than that and I love sharing them here for your inspiration.

Carrot cake + behind the scenes photographing with a baby

Posted on January 4, 2012

People always ask me “How do you work from home with a baby around?”.

My answer is always the same: “With much difficulty!”.

Today’s post will show you just how quickly an innocent carrot cake can become the target of chubby fingers and a lemon-sucking free-for-all. (more…)

Let’s get this year started right.

Posted on January 2, 2012

There was no greasy breakfast or hangover for hubby and I this year.

Just a 6am wake up (thanks Poppy!) with avocado and tomato on multigrain toast and a super-charged smoothie to kick-start 2012 with all the healthy energy we can muster. (more…)

Marinated mushroom scrambled eggs

Posted on December 5, 2011

I’m naming this the ‘All-star breakfast’ because almost every ingredient is a famous gourmet brand. It features: (more…)

Marinated mushroom, watercress & pomegranate salad

Posted on December 2, 2011

Mushrooms are not usually a vegetable associated with the Aussie festive season during Summer time. Which is a shame, because they are such a versatile ingredient.

I’m the first to admit that mushrooms are in their element when braised in Winter stews, stroganoff, pasta sauces and slathered in butter and garlic for a stick-to-your-ribs hearty breakfast on a chilly morning, but there is so much more to mushrooms.

Summer mushroom dishes are quick and easy to prepare and most importantly, they are light and healthy, which is what we are all looking for at this gluttonous time of year (or is that just me?). Dare to be a little bit different with mushrooms!

Mushrooms are absolutely wonderful marinated as they soak up flavours and moisture quicker than a sponge. Once marinated they keep for a few days in the fridge and can be used in a myriad of ways; in salads (as seen above), on antipasto boards, next to cheese on a toothpick or skewered and BBQ’d. (more…)