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
Cup Day Chicken Sandwiches
Melbourne Cup Day always holds mixed emotions for me. It’s one of the days that I miss my Dad immensely, and his Melbourne Cup
Sìchuān pork & peanut dumplings
The art of stuffed noodles dates back to the days of Marco Polo and his family, who were Venetian travellers that journeyed toward Constantinople. However
How to make teriyaki salmon
Many moons ago when I was still a wayward, moped-riding teenager, I managed a great Japanese restaurant in Melbourne. A glamourous izakaya bar with
Peking duck pancakes – gluten free
This is the fastest way I know to get that Peking feeling without paying Flower Drum prices! Easy Peking duck pancakes Gluten free coconut
Crispy potato peels with carrot top macadamia pesto & Black Betty Bam
With the current challenges we face such as rising food costs and food security, the war on waste has never been more urgent. Times have
How to use seaweed – why is seaweed healthy
Why is seaweed healthy? Did you know that by adding seaweed to legumes while they are cooking helps to soften them and also helps to…...
How to make seafood dumplings
Chinese New Year Facts Wear new clothes and ensure you are polite to others on the first day of the New Year – it sets
Broccoli, silverbeet and seaweed soup
The Brassicacasae, or cruciferous vegetable family as they were formerly known due to their crucifix-like appearance, include mostly pungent vegetables such as Brussels sprouts, cabbage,
How to make chocolate fondants
These delicious desserts are surprisingly easy to make and are a guaranteed crowd pleaser. Best of all, you can make them a few days in
Rolled, roasted pork belly stuffed with macadamias and sage
It’s been a huge time back on the tools, and work-life has come full circle from teaching cooking at Icon, upstairs at The Kitchens, Robina
Frittata of bacon, tomato and basil
This frittata is always a hit and great for a morning in the surf or even better as a protein boost afterward or as a
Paleo fig, berry and coconut muffins
Here’s a rich and slightly creamy muffin recipe just in time for Mother’s Day. It’s not too late to whip up a batch if you’ve
The Wellness Pantry
Acai Colombia/Brazil Acai (ah-sigh-EE) is a high antioxidant energising berry that grows only in the Brazilian Amazon and on Colombia’s Pacific Coast. Serving: Add 1
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
Powerfood pink breakfast bowl
This beautiful breakfast bowl will have you zinging all through spring with all the added goodness from our friends at Brookfarm. Featuring their Keto Premium
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
Char siew with nectarines, ginger and watercress
Spring is just around the corner followed closely by summer – and all that glorious stone fruit. Here’s a family favourite for lovers of Bangalow
Freek Out! Trout, beluga lentil, freekeh, horseradish dressing
This recipe is the perfect all-year-round hot salad that makes a fancy mid-week, a substantial entrée or a part for a great shared platter main
How to make slow cooked breakfast beans
This is an all time breakfast favourite. It’s got all the protein you need if you think cows are nice, and can be enjoyed at
Macrobiotic brown rice and seaweed
When you get home from 3 weeks working overseas and there’s literally nothing in the fridge, and you’re too travel-tired to shop, then here’s a
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
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
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,
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,
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
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
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
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
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
Consorcio Jamon Serrano, manchego and baked figs
Figs are delicious in so many ways and this festive favourite is sure to please. Jamon Serrano reproduces the traditional Spanish ham method that has
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
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
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
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
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.
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
Glacier 51 toothfish with miso butter
According to the website, the Glacier 51 Toothfish lives in the deep waters of the sub-Antarctic and is found patrolling the underwater volcanic crevices 2,000 metres
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
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
How to confit ocean trout
Ocean trout is my favourite fish. I love the flavour, texture and ease of which it cooks. So whenever I see a few shiny tails
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,
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
Festive Jingle Balls
These luxuriously rich and healthy balls will have you zinging all the way to Christmas Day with bells on. Start out with the nuts, some
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
More Recipes & Stories
Here’s some we prepared earlier:
- Smoked ocean trout salad with Pocket Herbs
- A chef’s guide to plant-based protein
- Gwinganna’s Lemon Slice
- How to use seaweed – why is seaweed healthy
- Understanding digestive enzymes
- Hot Pies!
- Discover the Power of Plant-Based Eating
- Tropical breakfast quinoa
- Nourishing Success: The Importance of Corporate Wellness Events
- Sam Gowing Mentor
- 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
- 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