Gowings Paleo rawnola
Here’s a crunchy raw and Paleo activated rawnola recipe for you. Gather the ingredients together over the weekend, make a batch then stash in the
Superfood Cacao Smoothie
I can’t take all the credit for this little recipe because my super smooth chef Jasmine did all the work, but she insisted I call
The Princess and the Pauper
Every Melbourne Cup Day I trot this wonderful story out to my readers whom may not know this lovely ‘tail’. The day before
Salad of king prawn, spanner crab, Nam Jim dressing
Here’s a tasty summer salad created by popular demand. This recipe is a staple on my table at home in Byron Bay where I have enjoyed
The sceptic’s guide to healthy eating
Can healthy food be fun? Great to chat with Dani Valent who rounded up fellow food-lovers to find the fun side of eating well for
The Japanese Fun Guy – Shiitake mushrooms
In the New York Times, Craig Claiborne shares the romantic notion that ‘The ancients believed that mushrooms were created by thunderbolts, possibly because they
Quinoa – The Queen of Seeds
I was first introduced to quinoa when I commenced my nutritional studies at the Melbourne College of Natural Medicine (now Endeavour College) in 1999. It
Quinoa, pea, sesame and shiso salad
In this episode of HealthtalksTV Mel and I get green and seedy with quinoa. Botanically, quinoa (Chenopodium quinoa) is derived from the Chenopodium or goosefoot family –
Turkey San Choi Bao with quinoa
This dish is perfect for health retreat guests as turkey is rich in tryptophan – an essential amino acid that contributes to the synthesis
Sake – drink of the Gods
The Drink of the Gods The mere mention of the word sake has the capacity to bring a shudder; a sigh and a desperate look
To Dot the Heart: The importance of the Chinese teahouse and dim sum
A look at the cultural and historical importance of the Chinese teahouse and dim sum. Submitted as an essay for Principles of Gastronomy, Master of
Why I am a Wellness Warrior?
Jess Ainscough once asked me, well, a few poignant and heavy questions. One is so hardcore I had to share it with you and I’m sure she
All about coconut.
The Grinning Face Back in the old days this tropical fruit was known as cocoanut, a term derived from 16th century Portuguese and Spanish cocos,
Bringing healthtalks Back!
We are back on air with the new series of Healthtalks for 2013.
The critical rise of Australian cuisine
As part of her Master of Gastronomic tourism degree, Sam critically discusses the growth of food tourism in Australia and the world Introduction Sustainable tourism
Healthtalks TV Happy Christmas
We had a cracker of a time shooting season two of HeathtalksTV in Melbourne this month. Graciously hosted by organically minded friends (whom I have known since
Healthtalks Totes Amazeballs
Deepak Chopra Bliss Balls A Tribute to The Wellness Warrior Jess Ainscough Festive Jingle Balls
Spanner crab with tomato and cucumber salad
This elegant summer salad of crab is just the ticket for soothing the senses on a hot day. It will make the perfect entree
Byron Bay Bliss Balls
These little beauties are the ultimate bliss ball packed full of goodness. I hope you love these as much as I do. Mesquite was traditionally
Lymphatic Tisane
A tisane is a herbal infusion usually consisting of leaves and flowers, steeped for a few minutes so as to release the essential oils. I
Raw Brussels sprouts slaw with prune dressing
This is my version of a healthy recipe from Melbourne chef Andrew McConnell. Originally served with corned duck at his former restaurant called Moon Under
No bake pecan cacao brownies
Who would have ever believed that something so healthy could taste so damn fine?! I guarantee that you will just love these sweet rich treats. But
How to make FODMAP muffins
FODMAPs are Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols – a collection of molecules found in food that are poorly absorbed by some digestive systems. which
Easy Peking duck pancakes
Get quacking down to your local Chinatown and pick up a roast duck to take home. They’ll cut it for you and take the
Guava, pomegranate and chia puddings
Chia is from the annual herb family of mint (Salvia) and is action packed with complete protein, which means it has of the nine essential amino acids
Figs with coconut yoghurt
I am forever devising concoctions that are dairy free for my readers who are dreaming of that cheesy feeling. So if there’s no cow or
Coconut Paleo Cake
This tropical celebration cake is entirely gluten free and comprising of coconut flour for the starch, this is the healthiest guilt free cake I have
Pavlova
Australia Day strikes a bittersweet note on our calendar signalling the end of long summer holidays and heralding the return to work and school. Many Aussies
Balinese sticky black rice pudding
Thanks to my dear friend Janet DeNeefe from Bali’s famous Casa Luna Cooking School and her Honeymoon Guesthouse for this recipe. This highly nutritious, famous pudding
Special fried rice
When I was growing up, bean sprouts were the only Asian ingredient you could find, and you could tell a good fried rice by the
Basil, Lemon & Olive Gremolata
This is my variation of a classic Milanese gremolata; a chopped herb condiment originating in Milan, which always includes grated lemon peel. Many recipes
Delish beetroot relish
Perfect with fish, chicken or red meat and even better with a sharp cheddar or over a bowl of steaming brown rice. Delish beetroot relish
The Problem with Palm oil
Source: Sarina Lewis delves into the downside of a popular ingredient in commercial food. The Age Epicure 30th August 2011 IT’S a phrase that’s been popularised in
Prawns with passionfruit aioli
You know passionfruit, turmeric and eggs are not normally ingredients who play together, however turmeric and passionfruit are kinda yellow so I reckoned they’d
Tsangalow
In the Melbourne neighbourhood where I grew up there was a local Chinese restaurant. In fact there were two. One was magical and delicious, and
How to cook with beet leaves
People always ask me can you eat beet leaves? Happily, yes! This recipe is inspired by one of Nigella’s from her important book How to
Parsnip, pear, pecans with pomegranate
Put the 4 P’s into a winter warming salad this season for a sweet, nutty and nourishing accompaniment to any slow cooking, braise or roast. Also
Food is the new medicine
Replacing nature’s produce with processed food is asking for health problems, writes Lisa Mitchell for the Melbourne Age. Former restaurateur turned food and health consultant
Cauliflower, cashew crunch
This crunchy winter warming bake is quick and easy and can be put together very quickly with existing pantry items. Substitute cashews for almonds if
Sri Lankan muesli
This recipe comes from the sub-continent of Sri Lanka, which I visited on assignment in 2010 to create a wellness offering of Pilates and yoga
Wheat grass Beetini
This nutritious tonic has cleansing and rejuvenating properties. The medicinal use of grasses and chlorophyll date back to the Bible and have been used widely
Festive cheery cherry, berry and almond tart
This stunning tart was inspired by the Christmas edition (Dec. 2010) of Australian Gourmet Traveller and we made it very late on Xmas night –
Salad of smoked trout with quinoa
This easy salad was created way back in 2011 for What’s Up Downunder, an Australian travel television show celebrating all things caravanning and camping that
Seared lime tofu with crunchy shoots, nuts and leaves
One of our earliest signature dishes, versions of this crunchy salad have featured in cooking demonstrations and on spa menus around the globe and is
How to cook with quinoa
Quinoa is native to the Andean region of South America where it is the principal food of the area. Often considered a grain, it is
Berry Bircher
This deliciously simple sugar- free breakfast alternative is great for those who are wheat sensitive. It’s rich in essential fatty acids thanks to the healing
Death of a legendary salesman
Dennis Gowing, a.k.a. Kevin Dennis, sponsor of one-time Channel 9 hit New Faces and multi-faceted entrepreneur. The Briton who rose from humble beginnings — he arrived
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