Hey! Today I am really excited to share an amazing new eBook bundle deal with you. It’s the first of its kind in Australia and I am directly involved both as the organiser and as a contributor! For my international readers, don’t leave this page just yet as this is not just for Aussies!
I love using fruit and berries in savoury recipes. Their acidity and sweetness enhance a simple piece of grilled fish or chicken, cut through the richness of pulled pork and balance out the saltiness of something like goats cheese. Pineapple is a perfect example – it pairs extremely well with pork, chicken, fish and prawns. And
I adore the traditional Italian Caprese salad made with buffalo mozzarella, tomatoes and basil but I wanted to create a more elaborate version with grilled eggplant (aubergines for my UK friends) to make it into a more substantial meal. Fried garlic and balsamic vinegar give this salad a real flavour punch, which I love, but
I love creating dinner meals and changing up the classics with some interesting ingredients and flavour combinations. In this meal (which was delicious!) I swapped a creamy based mushroom sauce with a little medley of mushrooms, caramelised onions and dried apricots, and instead of a regular potato mash I made a little parsnip and cauliflower number
For me ice cream falls in its own food group. The food group that will forever stay in my paleo food pyramid. This doesn’t mean that I overindulge in the commercially made sugary kind. I make my own paleo friendly ice cream at home and put whatever I want inside. I know that when it comes to making ice cream