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
Gluten Free Christmas Cake
This Christmas in July cake was a hit recently and I have adapted this recipe ever so gently from the divine Nigella’s Gorgeously Golden Fruit Cake – I am a huge Nigella
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!
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 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
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
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
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
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
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
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
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
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
November News
At last I feel I can write to you again. After many months of Melbourne lockdown and with many of my readers living in Victoria, I have not wanted to
Zespri SunGold kiwi chia parfait
Did you know that gold kiwifruit is the richest source of vitamin C of all fruit? Gold kiwi fruit helps to enhance the integrity of the cell membranes, boost collagen
Deepak Chopra Bliss Balls
These ultimate bliss balls come from Deepak Chopra’s secret recipe to promote a healthy digestion and purify the body – mind. They’re best kept chilled to keep their shape
How to make turmeric cashew dressing
This dressing can double up as a dip if you make it thicker. It goes with everything from crisp salads to grilled and baked vegetables, or as a snack
Yellow curry of shark
Our native ingredients are exceptionally medicinal and complement our robust, innovative Australian cuisine beautifully. This recipe has been designed to incorporate local ingredients, produce and support suppliers of the Northern
Lemon myrtle, macadamia and yoghurt cake
I confess that I am no baker, but every so often I like to create a special cake with an intention like my Byron Bay Love Cake recipe below, and
How to make plant-based raspberry cheesecakes
In the part of the world where I live in Byron Bay there is a temperate climate and not the extreme polarity of my hometown Melbourne’s weather. Devising a menu
Brookfarm healthy chocolate bark
Here’s a fabulous, gluten free and easy recipe created in the Brookfarm kitchen. Ingredients: 200 grams organic dark chocolate, roughly chopped 100 grams cacao butter, roughly chopped ¼ cup
It’s Macadamia Day!
Our friends at Brookfarm are a leading Australian gourmet food producer committed to sustainable agriculture and premium food production. “It starts on the family farm” with their prized macadamias, Australia’s indigenous nut.
Brookfarm Orange Macadamia Cake
This delicious cake is a winner and super easy for the kids to make with you. Our friends at Brookfarm are a leading Australian gourmet food producer committed to sustainable
Black Betty Bam Potatoes
Ever tried #Blackbettybam on your potatoes? You better get to it as this is delicious! Don’t forget to tag us in your #Blackbettybam creations Black Betty Bam is a plant-based,
New World Border
In the late summer of 2020 you may remember I wrote to you not long after the bush fires and confessed that if I couldn’t say something nice I better not
The Survivor – Derek Aitken
The Survivor – Derek Aitken You might be sitting there swilling a well-earned post COVID lockdown Corona, watching the footy, clicking Add to Cart, doing your knitting, sipping a Martini
How to make your own almond milk
Homemade almond milk is surprisingly easy and can be cost-effective compared to store-bought varieties. You will need a piece muslin or cheesecloth to strain the milk. If you do not
The Songbirds – Vika & Linda
If lockdown left you low-down and listless, you had no idea what day it was and the only lighthouse of the week was Vika & Linda‘s Sunday Sing Song, then you were
Sadie Kingman’s zucchini fritters
Beautiful Sadie Kingman has always been interested in staying healthy and fit. About a year ago she had the realisation that food was something she was really passionate about, loved,
How to make cashew cheese
Ever wondered how the food at raw food cafes tastes so good? On most occasions it is due to a high volume of raw cashews. These kidney shaped nuts grow at
How to cook beef rendang – rich, dry coconut beef
“Rendang probably developed out of the need to preserve the meat from a freshly killed buffalo in a tropical climate without refrigeration.” Sri Owen, Indonesian Regional Food & Cookery
How to make Ayurvedic gluten-free rice porridge
This delicious Ayurvedic gluten-free rice porridge is warming, quick and full of goodness. The perfect brekky after morning yoga and a great way to start your surfing day. Rolled rice
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
How to make asparagus risotto
The trick to a great risotto is in the hot stock ladled at regular intervals so the aborio rice can absorb the liquid slowly. Be sure to not overcook the
Teriyaki chicken drumsticks with seaweed slaw
When I was a kimono-clad, whipper-snapper stirring the Sukiyaki pot at Melbourne’s Minami Japanese restaurant in the ’80s, I served more Teriyaki chicken than any other dish to the budding Japanese
How to cook teff
Teff is a teeny tiny grain, smaller than a poppy seed yet a giant when it comes to nutritional superiority.
How to make healthy seafood gumbo
Here’s a healthy seafood gumbo recipe initially commissioned for Sunburst coconut spread. It’s a quick and easy Sunday lunch that is guaranteed to impress. Use only the freshest seafood you can
Black Betty, peanut and date slice
So there I was tweaking a few recipes when a Black Betty Bam customer pings out of the blue on Facebook and shares this great story – and recipe! Thanks
Back of the fridge fried rice
Here’s a fun, back of the fridge fried rice. Perfect for when you reckon there’s nothing to cook. Hit the jackpot in times of need with this bowl of goodness. Ingredients
Sammy’s corned beef deluxe
Corned beef is my ultimate comfort food. It’s a set and forget recipe and can be ready in a few hours or slowly simmering away while you sleep in a slow cooker.
Pumpkin, smoky eggplant hummus, figs
Here’s a special occasion recipe perfect for Mother’s Day brunch or as part of a vegetarian feast or a main meal. Baked pumpkin is delicious on its own, as is
More Recipes & Stories
Here’s some we prepared earlier:
- 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
- Gluten Free Christmas Cake
- Honey Glazed BBQ Pork rack
- Drink Smart. My Top Ten Hangover Hacks
- How to make lemon curd
- Roast pork with gravy
- How to make sticky date pudding, coconut toffee
- Powerfood pink breakfast bowl
- How to make your own cashew milk
- How to make vegetable stock
- How to make a peppermint paleo slice
- Tempeh burgers with almond satay
- Cup Day Chicken Sandwiches
- Patagonian toothfish with miso butter
- Hazelnut, spelt and cacao cake
- November News
- 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
- Healthy immune boosting carrot and ginger soup
- 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
- Pumpkin, smoky eggplant hummus, figs
- How to make slow cooked breakfast beans
- Zucchini noodles, sea vegetables, nuts and seeds
- Ume sho kuzu
- The Wellness Pantry
- CWA Anzac biscuits
- Top 10 Reasons to Self Publish
- Easy roast vegetables with currants, coconut and quinoa
- Shift Happens
- 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
- Sammy’s Anti Viral Lemon Aid
- 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?
- How to roast carrots with Black Betty Butter
- 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
- Choko Chanel. How to cook chokos
- 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
- Green Goodness Soup for the Soul
- 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
- Why you should stop charging an hourly rate
- 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
- A very short history of Gowings
- How to make honey, almond chia cake
- How to make healthy chicken curry
- Good Chef Bad Chef Smoked trout salad with turmeric cashew dressing
- Winter aduki, pumpkin & tamarind curry
- 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
- Byron Bay Love Cake
- 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
- Byron Bay Cooking School
- Freek Out! Trout, beluga lentil, freekeh, horseradish dressing
- Gut and Polish.
- Are the Hipsters hijacking your health?
- Sustainable Seafood
- 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
- Maldivian Love Cake
- Six Senses Laamu’s Pumpkin Flatbread & Tropical Toppers
- Graduating Gratitude
- 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
- What it takes to grow a wellness business
- 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
- Aduki potato soup with carrot whip
- Spiced Brussels & sunflower sprouts with mung beans
- Green olive, fetta 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
- Fivelements Bali – Cuisine for Life™
- Stock! In the name of love
- How to cook coral trout
- Zespri SunGold Kiwifruit Smoothie
- Sardines with minted quinoa, currant and pinenuts
- Gowings Famous Beet Top Tea
- How to make orange olive oil cake
- Paleo muffins
- Reboot Your Business Mentoring Program – Starts July 15
- How to make Coconut Yoghurt
- Eat your way to better skin – Green Tea
- The Happy Mondays | Happiness & Food with Geoff Jansz
- How to cook kale
- All about Eve von Bibra
- How to eat yourself happy
- Are Organics the new Prada?
- The naked truth about coconut
- Rawsome Tiramisu
- Our Byron Bay Cooking School Dishes Up Food for the Soul
- Restorative Ayurvedic turmeric, cardamom almond mylk
- Gowings nut butter with lemon myrtle
- The Candida Cowboy
- Media Release|How to Self-Publish Your Passion
- Book cooks for the soul
- 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
- Australia’s leading spa chef hangs up her apron to find Whole Happiness™
- 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
- Apricot, almond and chia muffins
- 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
- Spicy Coconut Fishcakes
- 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