About Macadamias
Macadamia nuts are native to Australia, the macadamia tree is an Indigenous Australian rainforest tree which grows along the eastern coast of New South Wales and Queensland. Approximately 60 million
Fragrant tempeh with turmeric cashew dressing
Tempeh, also known as tempe, is a delicious plant-based protein, traditionally from Indonesia where it is made from fermented soybeans. More recently it is being made from various legumes including
King snapper with macadamia pesto
Above: King snapper with macadamia pesto and greens was part of a masterclass feast that also included Hasselback pumpkin with ginger seaweed salad, Watercress, nashi, Deb Allard’s feta, Australian Bay
Australian Bay Lobster with tarragon butter
Above: Australian Bay Lobster with tarragon butter, figs and lime, as part of a masterclass feast that also included Hasselback pumpkin with ginger seaweed salad, Watercress, nashi, Deb Allard’s feta,
Winter aduki, pumpkin & tamarind curry
Here’s a cracker of a winter warmer that will give your digestive fire a damn fine stoking. Believe it or not, this was the first recipe I ever created using
Sardines with minted quinoa, currant and pinenuts
Sardines are rich in omega-3 essential fatty acids which have an anti-inflammatory action and beneficial to the nervous system. Quinoa is native to the Andean region of South America, the principal
Nuttelex whole roasted jerk cauliflower
Recipe lovingly created for our friends at Nuttelex and first appeared here. Photos and video created together with Nelly le Comte
Nuttelex zucchini fritters with lime
These zesty zucchini fritters are the perfect bite to serve your guests as a tasty starter. Recipe created for our friends at Nuttelex here, photos and video created together with
Best ever broccoli soup
This winter warming soup has the goodness of umami-rich anchovy to boost the flavour. The Brassicacasae, or cruciferous vegetable family as they were formerly known due to their crucifix like
Consorcio Jamon Serrano, manchego and baked figs
Figs are delicious in so many ways and this autumn favourite is sure to please. Jamon Serrano reproduces the traditional Spanish ham method that has been used throughout the centuries
Green Goodness Soup for the Soul
This vibrant, trans-seasonal soup is the perfect pick-me-up for any rainy day or when you need a little bit of alkalinity in your cells. You can switch up the ingredients
Autumn rolls of fig, rhubarb and pistachio with rhubarb puree
Fabulous figs are in season most of the year in Australia, except for parts of spring. Did you know that they support the digestive process as their tiny seeds assist
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
Maldivian Love Cake
Macadamias, coconut & lime – sublime! This beauty has been upscaled to her new five-star spa home at Six Senses Laamu, in the glorious Maldives right where she belongs. Although
Patagonian toothfish with miso butter
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
Choko Chanel. How to cook chokos
Despite being a gourd – which traditionally grow on a stem close to the ground – chokos are the social climbers of the vine world. Plentiful in Australia, they are
Why you should stop charging an hourly rate
If you’ve ever been self-employed in the healing arts or another creative health pursuit then you’ll probably agree that one of the biggest hurdles is knowing not what to charge,
Livi’ing my best life
Way back in April 1985 my friend and food critic Rita Erlich declared that the new Gowings Restaurant had “The air of a place about to prosper”. I’ve never forgotten
Pumpkin, smoky eggplant hummus, figs
Here’s a special occasion recipe perfect for brunch or as part of a vegetarian feast or a main meal. Baked pumpkin is delicious on its own, as is the eggplant
Puffy Turkey & Herb Pull-Apart Sausage Rolls
Here’s a tasty addition to your Australia Day menu. Our Turkey Sausage Rolls are great for a covid safe crowd or to have over a few days. A special project
Covid respiratory remedy
Nigella sativa to the rescue for antiviral protection & restoration for the lungs and other airway disorders may help to reduce headache, infection, inflammation, hypertension, and digestive tract-related problems. Soak
Sammy’s Anti Viral Lemon Aid
First published June 2014 Seeking immunity? Here’s what to do with a pesky cold or flu. Go home. Rest. Sleep! Put your feet up, you’re worth it! Drink lots of
Christmas Carrots with Blood Oranges
This bright & zesty salad elevates festive carrots to a whole new level. Packed with a bucketload of crunch and flavour, the beautifully festive tones will create a wonderful summery
Spiced Bliss Balls
These bite-sized balls of bliss are just-the-ticket when you want to share something savoury & sweet. The perfect vegan-friendly treat to add to your picnic hamper or any charcuterie or
Festive Hasselback Pumpkin
Festive Hasselback Pumpkin The perfect healthy Christmas table side, vegan, buttery, garlicy goodness! A plant-based recipe that Photographer Nelly le Comte and I created for Nuttelex. Find the Recipe here
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! No Bake Chrissy Puds
Gluten Free Christmas Cake
This Christmas in July cake was a hit last winter and is a sure-fire winner for the festive season. I have adapted this recipe ever so gently from the divine
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
Byron Bay Love Cake
This is the cake that doesn’t quit sugar. It’s always in full bloom and is as rich and sexy as it sounds. Nearly every visitor to my home over Easter
Honey Glazed BBQ Pork rack
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!
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 our friends at Trevor Mead Quality Meats here in
Old world hospitality for a new world
A river of hope runs deep within the veins of the Australian dining public as we emerge from lockdowns some never saw coming. Pining for dining and all its accoutrement
Healthy immune boosting carrot and ginger soup
Here’s a sunny, healthy soup for any season but more so for the cooler months. Make a double batch and freeze portions so you always have this immune-boosting healthy soup
Winter salad of baby beets with a raspberry vinaigrette
Here’s a beauty of the beets recipe with so much vitamin C that you will be zinging all the way through winter!
Jamon Serrano entertaining plate
Here’s an easy yet super stylish way to enjoy Jamon Serrano, perfect for after-work drinks or as a weekend entertainer. Jamon Serrano reproduces the traditional Spanish ham method that has
Cheesy baked macaroni with Jamon Serrano
Who doesn’t love a jolly good dose of cheesy macaroni?! Made even better with Jamon Serrano. Jamon Serrano reproduces the traditional Spanish ham method that has been used throughout the
Jamon Serrano caramelized onion pastry
This is a great way to utilise that last slice of frozen puff pastry you might have in the freezer. The Consorcio Jamon Serrano Ham reproduces the traditional method that
Teriyaki tofu with seaweed, sesame, ginger salad
Tofu usually gets such a bad rap. Essentially I reckon it’s a plant-based canvas to soak up a good sauce so that’s why this version of teriyaki works such a
Vitamin G
The indigo sunrise illuminates the eastern sky heralding its imminent arrival. To the west, a loved-up, rather rowdy, koala couple are ensuring the continuation of their species. Above, the kookaburra
The Cortisol Connection
In the era of the quick fix and outsourcing our dilemmas to experts, perhaps it is time to embrace a little on-site repair and rebuilding at head office. Truly, it
How to make Australia Day Gluten Free Lamingtons
Margaret Fulton – who is our grand dame of cuisine Down Under – reckons that this popular Australian cake was thought to have first been made for a tea party for
Recalculate Your Plate with Karen & Tom
Hands up if you’ve ever asked out loud “Hey Siri, what’s for dinner?” If your hand went up, I bet Siri didn’t reply “Roasted cauliflower steaks with Thomas hommus and
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
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.
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
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
More Recipes & Stories
Here’s some we prepared earlier:
- About Macadamias
- Fragrant tempeh with turmeric cashew dressing
- King snapper with macadamia pesto
- Australian Bay Lobster with tarragon butter
- How to roast carrots with Black Betty Butter
- Winter aduki, pumpkin & tamarind curry
- Sardines with minted quinoa, currant and pinenuts
- Nuttelex whole roasted jerk cauliflower
- Nuttelex zucchini fritters with lime
- Best ever broccoli soup
- Consorcio Jamon Serrano, manchego and baked figs
- Green Goodness Soup for the Soul
- Autumn rolls of fig, rhubarb and pistachio with rhubarb puree
- How to make a peppermint paleo slice
- Maldivian Love Cake
- Patagonian toothfish with miso butter
- Choko Chanel. How to cook chokos
- Why you should stop charging an hourly rate
- Livi’ing my best life
- Pumpkin, smoky eggplant hummus, figs
- Puffy Turkey & Herb Pull-Apart Sausage Rolls
- Covid respiratory remedy
- Sammy’s Anti Viral Lemon Aid
- Christmas Carrots with Blood Oranges
- Spiced Bliss Balls
- Festive Hasselback Pumpkin
- How to make sticky date pudding, coconut toffee
- Gluten Free Christmas Cake
- How to make lemon curd
- Byron Bay Love Cake
- Honey Glazed BBQ Pork rack
- Roast pork with gravy
- Old world hospitality for a new world
- Healthy immune boosting carrot and ginger soup
- Winter salad of baby beets with a raspberry vinaigrette
- Jamon Serrano entertaining plate
- Cheesy baked macaroni with Jamon Serrano
- Jamon Serrano caramelized onion pastry
- Teriyaki tofu with seaweed, sesame, ginger salad
- Vitamin G
- The Cortisol Connection
- How to make Australia Day Gluten Free Lamingtons
- Recalculate Your Plate with Karen & Tom
- Drink Smart. My Top Ten Hangover Hacks
- Powerfood pink breakfast bowl
- How to make your own cashew milk
- How to make vegetable stock
- Tempeh burgers with almond satay
- Cup Day Chicken Sandwiches
- Hazelnut, spelt and cacao cake
- Zespri SunGold kiwi chia parfait
- Deepak Chopra Bliss Balls
- Cobia with seaweed and miso butter
- How to make turmeric cashew dressing
- Yellow curry of shark
- Lemon myrtle, macadamia and yoghurt cake
- How to make plant-based raspberry cheesecakes
- Brookfarm healthy chocolate bark
- It’s Macadamia Day!
- Brookfarm Orange Macadamia Cake
- Black Betty Bam Potatoes
- New World Border
- The Survivor – Derek Aitken
- How to make your own almond milk
- The Songbirds – Vika & Linda
- Sadie Kingman’s zucchini fritters
- How to make cashew cheese
- How to cook beef rendang – rich, dry coconut beef
- How to make Ayurvedic gluten-free rice porridge
- How to make asparagus risotto
- Teriyaki chicken drumsticks with seaweed slaw
- How to cook teff
- How to make healthy seafood gumbo
- Black Betty, peanut and date slice
- Back of the fridge fried rice
- Sammy’s corned beef deluxe
- How to make slow cooked breakfast beans
- Zucchini noodles, sea vegetables, nuts and seeds
- Ume sho kuzu
- The Wellness Pantry
- Top 10 Reasons to Self Publish
- Easy roast vegetables with currants, coconut and quinoa
- Sammy’s Supergreen Smoothie
- Eggplant Bacon
- Crispy tempeh with sprout slaw and spiced macadamia satay
- Paleo fig, berry and coconut muffins
- Char siew pork with watercress
- Lockdown Lasagna
- Penne pasta bake
- Turmeric Tonic
- Black Betty Lamb
- How to make quinoa, olive & caramelised onion loaf
- How to slow cook lamb shoulder with figs and olives
- How to make cauliflower couscous
- Sesame crusted tuna with wasabi ponzu dressing
- Who is Dani Valent?
- Protected: Get 5 Immune Boosting Recipes Right Now
- Beef & Black Betty Bam Pie
- Who’s your farmer? Charlie Arnott
- How to make cranberry sage stuffing
- How to make chocolate bark
- Gowings tasty chicken casserole
- Seared beef carpaccio, Parmigiano Reggiano
- Chocolate fondants
- Brookfarm Cranberry Macadamia Banana Loaf
- What’s the difference between baking powder and cream of tartar?
- Plant-based pine nut Parmesan
- Zucchini flowers with turmeric cashew cheese
- How to make a salad of poached chicken
- Tomatoes. A vine romance
- WELLNESS GASTRONOMY CHEF SAMANTHA GOWING ANNOUNCES PARTNERSHIP WITH CLUB MED ASIA PACIFIC
- How to steam winter vegetables
- Resort Report
- Studio 10 Chef Sammy’s simmering noodle soup
- How to make kelp noodle salad with seaweed
- How to cook popcorn with parmesan and pink pepper
- How to cope with grief
- Studio 10 TV Chef Sam Gowing figs, Jamon Serrano, macadamias
- Seared tofu with Black Betty Bam
- Lee Holmes’ fig, hazelnut and goat’s cheese tart
- BBQd King Prawns with Consorcio Jamón Serrano
- Consorcio Jamon Serrano, peas, mint, mozzarella
- Consorcio Jamón Serrano grazing board
- Consorcio Jamon Serrano with chicken, rocket, lime
- Croc & Roll
- Powerfood with smoked salmon & corn
- Karma Sutra beet, pomegranate & rosewater salad
- How to make seafood dumplings
- Brookfarm granola fruit flan
- How to price yourself into your market
- The hijacking of nutrition
- Cancellation Policy
- Studio 10 Recipes 4th January
- Summer Food as Medicine tips
- How to make plant-based feta
- The science of detoxification
- No Bake Chrissy Puds
- Beaching to the converted
- Gluten free ham and egg cups
- The Breakfast Pizza – gluten free
- How to make teriyaki salmon
- Apricot and white chocolate biscuits
- Matcha green tea & lime raw cheesecake
- The Healing Feeling
- Slow cooked crispy chook
- Easy peasy chicken pie
- Breakfast with Betty – Corn fritters
- The Kitchens Resident Chef Sam Gowing
- Byron Bay Superfood Bliss Bombs
- How to make lamb kofta
- Aloha – Well into the future
- How to make honey, almond chia cake
- How to make healthy chicken curry
- Good Chef Bad Chef Smoked trout salad with turmeric cashew dressing
- Dragon fruit coconut crumble
- Why I practice Bikram yoga
- Chocolate Frangipane Tart
- How to poach pears in red wine
- Easter fig and nut loaf
- Otherhood
- Who is Garden Girl? Elisabeth Kingman
- Liver a little longer
- Twice cured ocean trout with horseradish dressing
- Chicken quinoa san choi bao
- Buckwheat, mushrooms & wakame
- Baked fennel, ancient seeds, tahini mustard dressing
- Open Garden Mawallok
- Sauces & Dressings
- Chef Sam Gowing’s luscious ruby red salad
- Freek Out! Trout, beluga lentil, freekeh, horseradish dressing
- Gut and Polish.
- Are the Hipsters hijacking your health?
- Lemon, chickpea, spinach fettucine with parsley pesto
- Italian Chilli Fennel Steaks with Balsamic Relish
- How to use miso
- How to make paleo orange and cacao loaf
- Native parfait of berries, rosella, finger lime, Kakadu plum with macadamia crunch
- Six Senses Laamu’s Pumpkin Flatbread & Tropical Toppers
- What is the pineal gland for?
- Frittata of bacon, tomato and basil
- Ongerup yabbies, samphire, nam jim
- How to make sesame salmon, soba noodle, ginger wasabi dressing
- The Mighty Microbiome
- How to rate a restaurant
- How to bake whole snapper with tamari and ginger
- How to confit ocean trout
- Why I broke up with the Paleo diet
- Fad diets – Australian Financial Review
- Salad of turkey, berries and cranberry gomasio
- Festive Jingle Balls
- Festive fig, pecan and wild orange loaf
- What Deepak taught me
- Melissa Leong
- MEDIA RELEASE Who Makes Superfoods Super?
- How to make a chicken and mushroom casserole
- How to make salmon filo parcels
- Sammy’s simple sardine recipe
- Gluten free coconut pandan pancakes
- Spiced Brussels & sunflower sprouts with mung beans
- Green olive, feta and watermelon salad
- Ginger: The Jewel of the Underground
- Masterclass: Lemon Meringue Pie Lesson
- A good quenelle is a remarkable thing – Rita Erlich
- Cajun shepherd’s pie
- Grab ‘n’ Go muesli bars
- There’s no place like Foam
- The Second Brain – gut health and intuition
- How to make red hot chilli jam
- A Tribute to The Wellness Warrior Jess Ainscough
- Raw, spicy kaffir lime and pepita no bake crackers
- Prawn and kiwi summer salad
- Stock! In the name of love
- How to cook coral trout
- Zespri SunGold Kiwifruit Smoothie
- Gowings Famous Beet Top Tea
- How to make orange olive oil cake
- Paleo muffins
- How to make Coconut Yoghurt
- Sammy’s simmering green tea noodle broth with shitake and salmon
- The Happy Mondays | Happiness & Food with Geoff Jansz
- How to cook kale
- All about Eve
- How to eat yourself happy
- Are Organics the new Prada?
- All about coconut
- Rawsome Tiramisu
- Our Byron Bay Cooking School Dishes Up Food for the Soul
- Restorative Ayurvedic turmeric, cardamom almond mylk
- Lemon myrtle nut butter
- The Candida Cowboy
- Paleo pecan, apple and coconut slice
- Choc chip chia muffins
- Steamed snapper with macadamia pesto
- Celebrating International Women’s Day
- No bake fudge hearts
- Fad, fashion or function? Turning healthy scepticism into truth
- Citrus Polenta Pancakes
- Jasmine’s Orange Truffles
- Gowings Famous Beet Top Tea
- Berry protein smoothie
- Gowings Paleo rawnola
- Superfood Cacao Smoothie
- The Princess and the Pauper
- Salad of king prawn, spanner crab, Nam Jim dressing
- The sceptic’s guide to healthy eating
- The Japanese Fun Guy – Shiitake mushrooms
- Quinoa – The Queen of Seeds
- Quinoa, pea, sesame and shiso salad
- Turkey San Choi Bao, quinoa, zucchini, avocado terrine
- Sake – drink of the Gods
- To Dot the Heart: The importance of the Chinese teahouse and dim sum
- Sam radiates that healing feeling
- Why I am a Wellness Warrior?
- Bringing healthtalks Back!
- The critical rise of Australian cuisine
- Healthtalks TV Happy Christmas
- Healthtalks Totes Amazeballs
- Spanner crab with tomato and cucumber salad
- Byron Bay Bliss Balls
- Lymphatic Tisane
- Raw Brussels sprouts slaw with prune dressing
- No bake pecan cacao brownies
- How to make FODMAP muffins
- Easy Peking duck pancakes
- Peking duck pancakes
- Guava, pomegranate and chia puddings
- Figs with coconut yoghurt
- Coconut Paleo Cake
- Pavlova
- Balinese sticky black rice pudding
- Why is seaweed healthy?
- Special fried rice
- Basil, Lemon & Olive Gremolata
- Delish beetroot relish
- The Problem with Palm oil
- Prawns with passionfruit aioli
- Tsangalow
- How to cook with beet leaves
- Parsnip, pear, pecans with pomegranate
- Food is the new medicine
- Cauliflower, cashew crunch
- Sri Lankan muesli
- How to make gluten free fig, pistachio, ginger muffins
- Wheat grass Beetini
- Festive cheery cherry, berry and almond tart
- Salad of smoked trout with quinoa
- How to cook with quinoa
- Berry Bircher
- Death of a legendary salesman
- Soba noodles with chilli and cashews
- Are Organics the New Prada?
- Sam then and now
- Gowings Turmeric Tonic
- Connection between food and healing takes Sam on world journey
- A Leaf of Relief
- Beggars, Banquets and Sustainable Feasts
- Lillies & Chillies
- The Mung & The Stressless
- Garlic: The Dracula Factor
- The Wealth of Wheatgrass
- Apple and cinnamon porridge
- Mussels with saffron, herbs and tomato
- A Time for Lime
- Eastern Grill Meets Western Girl
- Mother Ware’s Collard Greens
- Derryn Hinch on Dennis Gowing