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. This recipe will work well with berries, cherries, nectarine or mango. Turkey is a great source of lean protein, meaning it contains a high amount of protein with relatively low […]

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 treat. It needs refrigerating in the warmer weather, which we’re loving here in Byron this summer. Substitute the nuts, dried fruit and […]

How to make lamb kofta

Coconut Keto muffins

In a gospel loosely according to Plato and more recently Frank Zappa, ‘Necessity is the Mother of Invention’ – and that’s just how these winter-warming Keto muffins were born. For tonight at home in Byron Bay we are experiencing a very frosty winter’s night and the magnetic force of the July supermoon is causing all […]

How to cook kale

Before we hit ‘Peak Kale’, let’s pay homage to the dark green stuff. Long time friend Matt Preston and true believer in all I do came to visit me last year – and loved the citrus kale salad I prepared for him. How to cook kale Matt Preston reports. Source Its versatile nature means you […]

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 Water in the Builders Arms Hotel, in the inner city suburb of Fitzroy. Andrew’s contribution to the Australian hospitality industry spans 30 years and his current restaurants include Cumulus Inc., […]