Here's a man-sized Christmas BBQ idea, featuring Bangalow sweet pork. Use a robust honey that will survive the intense heat from the BBQ. Be careful not to let it burn! I've used a four point pork rack from Trevor Mead Quality Meats which will feed four hungry folk with a big chop each or no doubt up to six - if you're keen to share. Enjoy, Sammy. https://www.foodhealthwealth.com/how-to-make-gravy/ https://www.foodhealthwealth.com/gluten-free-christmas-cake/ … [Read more...] about Honey Glazed BBQ Pork rack
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Drink Smart. My Top Ten Hangover Hacks
As a former award-winning publican, I know a thing or two about hangovers, how to create them and better still, how to fix them. Some folk wrongly assume that because I retrained as a clinical nutritionist and Pilates teacher that liquor wouldn't pass my lips. In fact, some are truly mortified when I reveal my past life in the Ladies Lounge. Yet there are those loyal followers who know that the life of a licensee is well marinated in authenticity, compassion and bloody hard work. Alcoholism … [Read more...] about Drink Smart. My Top Ten Hangover Hacks
How to make lemon curd
This quick and easy recipe will have your gang begging for more. Take the time to make it by hand in a heavy based copper pot and whisk gently, just like a culinary meditation for about 10 minutes until it is creamy and glossy. Transfer to sterilised jars and chill when cool. Serve with an orange and almond cake, fruit toast, mince pies, a hot Christmas pud or your favourite dessert. You might also like these no bake Chrissy puds … [Read more...] about How to make lemon curd
Roast pork with gravy
Here's a traditional pork roast perfect for Christmas Day or any Sunday lunch. I've used Bangalow Sweet Pork from ur friends at Trevor Mead Quality Meats here in Byron Bay. The Bangalow Sweet Pork fat content was tested by the CSRIO and the results indicate it is predominately unsaturated in excess of 60% (unpublished data, Food Science Australia 1998). This fat profile is the basis of our unique flavour and tenderness compares favourably with other meats, including most pork … [Read more...] about Roast pork with gravy
How to make sticky date pudding, coconut toffee
Here’s a new fashioned, old school flavour fave to lift the corners of your mouth and comfort your heart. Great for Easter and Christmas too! http://foodhealthwealth.com/no-bake-chrissy-puds/ … [Read more...] about How to make sticky date pudding, coconut toffee
Powerfood pink breakfast bowl
How to make your own cashew milk
Cashew milk is so easy to make and more cost-effective than store-bought varieties. Soak the nuts a little longer to make milk than you would soak for cashew cheese. https://www.foodhealthwealth.com/make-your-own-almond-milk/ … [Read more...] about How to make your own cashew milk
How to make vegetable stock
You can put almost any vegetables into a stock to create a beautiful, aromatic foundation for recipes. Onions, leeks, carrots, parsnips and celery are popular, as are the trimmings of dark green leafy vegetables. Adding tomatoes will alter the taste and appearance. Adding potatoes, mushrooms or eggplant, for example, may cause the stock to be cloudy and these vegetables can also absorb the liquid (just like a sponge) rather than infuse it. … [Read more...] about How to make vegetable stock
How to make a peppermint paleo slice
At the time of writing this post early 2014, I was becoming more and more intrigued by the Paleo way of life so I experimented with grain free snacks and came up with this treat. It needs refrigerating in the warmer weather, which we're loving here in Byron this summer. Substitute the nuts, dried fruit and seeds for whatever you have in your pantry and just use more vanilla or maybe lemon essence or zest if you have no peppermint oil. This is the ultimate raw Paleo treat – no cooking … [Read more...] about How to make a peppermint paleo slice
Tempeh burgers with almond satay
These little nutrition nuggets are bursting with flavour and I guarantee you'll never snigger at a veggie burger again once you scoffed a few of these. This is my sous chef Jasmine Norton's recipe that we conjured up when working together at Cabarita Ocean Health Retreat. … [Read more...] about Tempeh burgers with almond satay
Cup Day Chicken Sandwiches
Sadly, this year there are no crowds at Flemington, so I've made a small batch of my favourite race day sandwiches. Here's a big batch recipe for you. Great for Christmas Day too! https://www.foodhealthwealth.com/the-princess-and-the-pauper/ … [Read more...] about Cup Day Chicken Sandwiches
Patagonian toothfish with miso butter
https://youtu.be/DMXglLw4PSQ According to the website, the Glacier 51 Toothfish, also known as Patagonian Toothfish, lives in the deep waters of the sub-Antarctic and is found patrolling the underwater volcanic crevices 2,000 metres below sea level beneath one of the most inhospitable islands in the world – Heard Island. Glacier 51 pours into the surrounding treacherous icy waters creating the ideal environment for the … [Read more...] about Patagonian toothfish with miso butter
Hazelnut, spelt and cacao cake
We've been crafting new recipes and refining old ones for the new look website. Here's one we whipped up a while back and it's had a few tweaks since then. The chia seeds help make the cake so moist but the real secret is in the raw cacao nibs, so don't even try to use anything else. Spelt is an ancient grain, popular in Europe. It has a more robust flavour than wheat and bakes well with hazelnut and cacao. I find that some people can digest spelt flour more easily than wheat flour. You can … [Read more...] about Hazelnut, spelt and cacao cake
