Australian cuisine
Are Organics the New Prada?
This article was first published in the Byron Bay Echo, November 2008 ©2012SamanthaGowing The natural procession of organic foods swelling our national shelves has given
Samantha Gowing November 4, 2008
Sam then and now
The Byron Bay Echo 2008 by Victoria Cosford Samantha Gowing was 20 years old when her father’s horse won the Melbourne Cup. His hand gripping
Samantha Gowing November 4, 2008
About
Connection between food and healing takes Sam on world journey
From Melbourne to Byron Bay. Samantha Gowing is rediscovering the path from paddock to plate. – Byron Shire News, NSW. By Jann Burmester Growing up around a restaurant
Samantha Gowing May 1, 2008
A Leaf of Relief
“Teahouses are as important to the Sichuanese as pubs are to the British” Jung Chang, “Wild Swans” Chinese legend has it that tea originated in
Samantha Gowing November 9, 2006
Beggars, Banquets and Sustainable Feasts
“Let the order of service be from the more substantial dishes to the lighter, and the simpler wines to the most perfumed” – Brillat – Savarin The celebration
Samantha Gowing July 10, 2005
Lillies & Chillies
“If you have two loaves of bread, sell one and buy a lily” Chinese Proverb Throughout history, both the East and the West have embraced the
Samantha Gowing April 13, 2003
The Mung & The Stressless
While the mere mention of a mung bean usually conjures up images of a peace, love and lentil lifestyle, the history of the mung
Samantha Gowing April 9, 2003
Garlic
Garlic: The Dracula Factor
“The honest flavour of fresh garlic is something I can never have enough of.” – James Beard The classic macabre tale of the sinister life of
Samantha Gowing August 20, 2002
The Wealth of Wheatgrass
Jocund juice joints across the land are bountiful with spiky trays of wheatgrass, gently waving their nutritious blades. Whilst it may seem that this is
Samantha Gowing July 9, 2002
Apple and cinnamon porridge
“Mares eat oats, does eat oats and little lambs eat ivy.” Milton Drake, Al Hoffman, and Jerry Livingston The renowned British cook, Mrs. Beeton, who
Samantha Gowing February 15, 2002
Samantha Gowing February 15, 2002
Bioflavonoids
Bioflavonoids – A Time for Lime
Indigenous to the South East of Asia, this warm climate fruit is most famous for keeping the British Navy alive on their voyages to the
Samantha Gowing June 26, 2001
About
Eastern Grill Meets Western Girl
Travels through Asia and the USA have played an important part in my culinary inspiration. Of greatest significance has been the age-old Eastern schools of thought
Samantha Gowing January 9, 2001
Collard Greens
Mother Ware’s Collard Greens
Jacqueline Ware was born and bred in Brooklyn, New York in 1935. One of seven sisters and a brother, Jackie learned to cook by watching
Samantha Gowing March 16, 2000
Blog
Derryn Hinch on Dennis Gowing
This post was written by Derryn Hinch © all rights reserved Recently, I was asked to recall and record some thoughts about a genuine, almost
Samantha Gowing November 3, 1998
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