Hot Pies!
What a ripper of a day! I couldn’t be happier because our beloved Collingwood Football Club just clinched the Grand Final victory and I’m still
Discover the Power of Plant-Based Eating
At Byron Bay & Tweed Cooking School, we’re passionate about helping our clients transition to a healthier and more sustainable lifestyle through plant-based eating. We
Tropical breakfast quinoa
Well it’s been a while since I wrote a recipe for this website as we have been busy moving, working – and formally marrying. With
Nourishing Success: The Importance of Corporate Wellness Events
Promoting Optimal Health Corporate events often involve long hours, intense networking, and demanding schedules. By offering nutritious options and promoting a culture of wellness, event
Sam Gowing Mentor
Well it seems like 100 years ago that I started banging on about organic produce, the benefits of understanding food as medicine and mentoring like-minded
Protected: Master Electricians Wellness Retreat Byron Bay 2023
There is no excerpt because this is a protected post.
Australia’s organic food journey
In a time where green is the new black and clean eating is the new wholefoods hash tag, let’s take a look back at Australia’s
Back in Black
Greetings Bam Fam! It’s been a minute since we’ve had stock and the good news is that the delicious umami-rich, plant-based spread Black Betty Bam
What is geonomic nutrition?
Let’s dive into the fascinating world of geonomic nutrition, a fancy term that helps you make informed food choices based on your genes. It’s like…...
Primex Field Days Recipes 2023
PRIMEX is Australia’s premier agricultural event. Mindy Woods and myself delivered cooking demos during May 11-13 in Casino NSW. Primex ‘Nourish Food & Drink’ offers
Smoky lemon chicken and broccoli
Here’s a healthy, low-calorie quick and tasty chicken dinner. You can marinate in advance and freeze in batches. Broccoli, silverbeet and seaweed soup
Kelp – the unsung hero
Kelp, a plant that grows abundantly in the world’s oceans, could be the unsung hero in the fight against climate change. Kelp forests, which grow…...
Matcha coconut and almond bliss balls
My love of green tea is permeated in these lovely matcha bliss balls. Green tea antioxidants may have a powerful effect in reducing inflammation and
Crispy skin barramundi with Jamón Serrano
Consorcio Jamón Serrano is an association of Spanish business that represents the leading brands of Serrano Ham. BBQd King Prawns with Consorcio Jamón Serrano Jamon
Leek, mushroom and goat cheese flan
Here’s a delicious vegetarian flan, perfect for an easy week night dinner or weekend lunch. Pumpkin, smoky eggplant hummus, figs
Peak Kale
First published 2015 Incredibly, we have long passed that point in time when the maximum rate of extraction of kale has been reached, yet if
Claypot baked chicken, aduki beans, black jasmine rice
A modern twist on a Chinese favourite, inspired by my friend Lyndy Lee’s mother’s traditional recipe and an old 1985 Gourmet!
What are aduki beans?
These small, reddish brown beans are my favourite. They are a staple of Japanese cuisine and hold the key to many digestive problems of the
Gowings Golden Goddess Dressing and Marinade
This golden sauce is the basis for so many recipes. It works as a dressing, a marinade and a sauce. This makes about 1 cup,
Golden turmeric chicken
Here’s a super quick lunch or dinner with a golden hue of goodness. You can also try using prawns or beef strips. Add garlic
The rosy fingered prawn
Eos, the Goddess of the Dawn, infused with saffron robes is no doubt a few drachma short thanks to Homer (as in Odyssey, not doughnut)
Roast cinnamon pumpkin
Pumpkin is a highly nutritious vegetable that is low in calories and packed with vitamins and minerals. Here are some of the reasons why pumpkin
Red quinoa with goji berries, macadamias and vanilla
This recipe first appeared on Sarah Wilson’ blog Tuesday Eats: a sugar-free breakfast idea! February 22, 2011 ‘What i eat’ How’s this. I post about
Jamón Serrano omelette
Consorcio Jamón Serrano is an association of Spanish business that represents the leading brands of Serrano Ham. BBQd King Prawns with Consorcio Jamón Serrano
Jamon and pear salad
Consorcio Jamón Serrano is an association of Spanish business that represents the leading brands of Serrano Ham. BBQd King Prawns with Consorcio Jamón Serrano
How to make plant-based feta
This pretty little salad may require up to 48 hours for the raw cheese to ferment. Do not despair, make the raw feta in advance
Plant-based Pad Thai with spicy almond sauce
Pad Thai is a delicious and popular Thai dish that has become a favourite of many Australians. It typically consists of stir-fried rice noodles, eggs,
Plant-based almond satay sauce
Almonds are highly nutritious and have numerous health benefits. They are a rich source of healthy fats, fiber, protein, vitamin E, magnesium, and other important
How to make plant-based jackfruit pulled pork
How to make plant-based “pulled pork” from jackfruit. Jackfruit is like a chameleon in the kitchen – throw in some herbs and spices and
Rhubarb, oat and chia porridge
Rhubarb is a vegetable that is often used in sweet dishes like pies, but it’s also a nutritious addition to your diet. Here are some
A chef’s guide to plant-based protein
The world of plant-based protein in the food service industry is growing rapidly and it’s not just limited to bland tofu! While legume-based burgers are…...
Steamed snapper with macadamia pesto
Here’s an extra healthy steamed fish dish that is quick and simple to prepare. Make a double batch of the pesto and enjoy with fresh
What is the pineal gland for?
Gland To Meet You!! The Pineal Gland – The Glad Eye The pineal gland has long been regarded as the location of the Third Eye
Lemon, chickpea, spinach fettucine with parsley pesto
Cold winter nights call for quick and easy dinners. This simple supper is a great quick fix, comfort food for two. My friend Nelly le
How to make gluten free orange and walnut muffins
Here’s a gluten-free muffin recipe just in time for Mothers’ Day. It’s not too late to whip up a batch if you’ve already got the
How to bake whole snapper with tamari and ginger
Here’s an easy weekend favourite that can also be done on the BBQ. If using a Weber allow, an extra 10 minutes of cooking time.
Jamón Serrano fried rice
Here’s a quick and easy fried rice using Jamón Serrano. Jamón Serrano fried rice is a delightful and unique dish that blends the flavors of
What’s the difference between baking powder and cream of tartar?
Baker’s Delight What’s the difference between baking powder and cream of tartar? Well, if you’re of the gluten-free variety and ditching the spelt, wheat and
Prawn and kiwi summer salad
Zespri SunGold Kiwifruit with its very high vitamin C guarantees that my recipes are bursting with flavour, antioxidants, and all-important immune-boosting activity while the low
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
Puffy Turkey & Herb Pull-Apart Sausage Rolls
Here’s a tasty addition to your Christmas or Australia Day menu. Our Turkey Sausage Rolls are great for a covid safe crowd or to have
Salad of turkey, berries and cranberry gomasio
Here’s a fancy festive salad to make the most of leftovers from Christmas day or as a beautifully healthy alternative to the traditional roast bird.
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
Chicken quinoa san choi bao
Here’s a healthy take on a Chinese favourite. Perfect for a beach picnic on Christmas Day or to use up leftover turkey on Boxing Day.
Club Med Phuket CSR
Agrisud is an organisation who educates local farmers with best farming practices to eliminate the use of pesticides. Club Med partners with Agrisud to support
Primex lamb salad with pomegranate
Primex returned to Casino, NSW in November over three fabulous, days. The Paddock To Plate pavilion showcased some of the region’s finest producers. Chefs Darren
More Recipes & Stories
Here’s some we prepared earlier:
- Hot Pies!
- Discover the Power of Plant-Based Eating
- Tropical breakfast quinoa
- Nourishing Success: The Importance of Corporate Wellness Events
- Sam Gowing Mentor
- Protected: Master Electricians Wellness Retreat Byron Bay 2023
- Australia’s organic food journey
- Back in Black
- What is geonomic nutrition?
- Primex Field Days Recipes 2023
- Smoky lemon chicken and broccoli
- Kelp – the unsung hero
- Matcha coconut and almond bliss balls
- Crispy skin barramundi with Jamón Serrano
- Leek, mushroom and goat cheese flan
- Peak Kale
- Claypot baked chicken, aduki beans, black jasmine rice
- What are aduki beans?
- Gowings Golden Goddess Dressing and Marinade
- Golden turmeric chicken
- The rosy fingered prawn
- Beef and silverbeet
- Roast cinnamon pumpkin
- Red quinoa with goji berries, macadamias and vanilla
- Jamón Serrano omelette
- Jamon and pear salad
- How to make plant-based feta
- Plant-based Pad Thai with spicy almond sauce
- Plant-based almond satay sauce
- How to make plant-based jackfruit pulled pork
- Rhubarb, oat and chia porridge
- Honey Glazed BBQ Pork rack
- A chef’s guide to plant-based protein
- Steamed snapper with macadamia pesto
- What is the pineal gland for?
- Lemon, chickpea, spinach fettucine with parsley pesto
- How to make gluten free orange and walnut muffins
- How to bake whole snapper with tamari and ginger
- Jamón Serrano fried rice
- What’s the difference between baking powder and cream of tartar?
- Prawn and kiwi summer salad
- Jamon Serrano caramelized onion pastry
- Puffy Turkey & Herb Pull-Apart Sausage Rolls
- Salad of turkey, berries and cranberry gomasio
- Roast pork with gravy
- Chicken quinoa san choi bao
- Club Med Phuket CSR
- Primex lamb salad with pomegranate
- Cup Day Chicken Sandwiches
- Sìchuān pork & peanut dumplings
- How to make teriyaki salmon
- Peking duck pancakes – gluten free
- Crispy potato peels with carrot top macadamia pesto & Black Betty Bam
- How to use seaweed – why is seaweed healthy
- How to make seafood dumplings
- Broccoli, silverbeet and seaweed soup
- How to make chocolate fondants
- Rolled, roasted pork belly stuffed with macadamias and sage
- Frittata of bacon, tomato and basil
- Paleo fig, berry and coconut muffins
- The Wellness Pantry
- How to make plant-based raspberry cheesecakes
- Powerfood pink breakfast bowl
- Byron Bay Love Cake
- Char siew with nectarines, ginger and watercress
- Freek Out! Trout, beluga lentil, freekeh, horseradish dressing
- How to make slow cooked breakfast beans
- Macrobiotic brown rice and seaweed
- 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
- Choko Chanel. How to cook chokos
- Why you should stop charging an hourly rate
- Glacier 51 toothfish with miso butter
- Livi’ing my best life
- Pumpkin, smoky eggplant hummus, figs
- How to confit ocean trout
- Covid respiratory remedy
- Sammy’s Anti Viral Lemon Aid
- Festive Jingle Balls
- 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
- Honey Glazed BBQ Pork rack
- How to cook coral trout
- 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
- Teriyaki tofu with seaweed, sesame, ginger salad
- Vitamin G
- The Cortisol Connection
- How to make Gluten Free Lamingtons
- Recalculate Your Plate with Karen & Tom
- Drink Smart. My Top Ten Hangover Hacks
- How to make your own cashew milk
- How to make vegetable stock
- Tempeh burgers with almond satay
- Hazelnut, spelt and cacao cake
- Zespri SunGold kiwi chia parfait
- Yellow curry of shark
- Deepak Chopra Bliss Balls
- Cobia with seaweed and miso butter
- How to make turmeric cashew dressing
- Lemon myrtle, macadamia and yoghurt cake
- Brookfarm healthy chocolate bark
- Brookfarm Orange Macadamia Cake
- Black Betty Bam Potatoes
- How to cook beef rendang – rich, dry coconut beef
- 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 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
- Zucchini noodles, sea vegetables, nuts and seeds
- Ume sho kuzu
- 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
- Lockdown Lasagna
- Penne pasta bake
- Gowings 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
- Brookfarm Cranberry Macadamia Banana Loaf
- Plant-based pine nut ‘Parmesan’ wafers
- 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
- 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
- The science of detoxification
- Beaching to the converted
- Gluten free ham and egg cups
- The Breakfast Pizza – gluten free
- 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
- 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
- Buckwheat, mushrooms & wakame
- Baked fennel, ancient seeds, tahini mustard dressing
- Open Garden Mawallok
- Sauces & Dressings
- Chef Sam Gowing’s luscious beet carpaccio
- Gut and Polish.
- Are the Hipsters hijacking your health?
- 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
- Ongerup yabbies, samphire, nam jim
- The Age of Vulnerability
- How to make sesame salmon, soba noodle, ginger wasabi dressing
- Gluten Free Hot Cross Buns
- The Mighty Microbiome
- How to rate a restaurant
- Who is Frankie Cox?
- Fad diets – Australian Financial Review
- 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
- Stock! In the name of love
- The Grace Darling
- Zespri SunGold Kiwifruit Smoothie
- Gowings Famous Beet Top Tea
- For the love of Linda Bull
- How to make orange olive oil cake
- Coconut Keto muffins
- Plant-based raw berry tartlets
- How to make Coconut Yoghurt
- Sammy’s simmering green tea noodle broth with shitake and salmon
- Vika Bull’s Tongan fish in coconut cream
- 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
- Plant-based 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
- 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 with quinoa
- 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?
- All about coconut.
- 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
- Guava, pomegranate and chia puddings
- Figs with coconut yoghurt
- Coconut Paleo Cake
- Pavlova
- Balinese sticky black rice pudding
- 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
- Wheat grass Beetini
- Festive cheery cherry, berry and almond tart
- Salad of smoked trout with quinoa
- Seared lime tofu with crunchy shoots, nuts and leaves
- How to cook with quinoa
- Berry Bircher
- Death of a legendary salesman
- Are Organics the New Prada?
- Sam then and now
- 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
- Bioflavonoids – A Time for Lime
- Eastern Grill Meets Western Girl
- Mother Ware’s Collard Greens
- Derryn Hinch on Dennis Gowing