Meal prep can be the last thing you want to add to your week, but ever since I've taken up the habit this has been on high rotation and I never seem to get sick of it. It's rich in flavour, but low carb, high in protein and lots of umami for a satisfying feeling afterwards. You can use a gravy beef, but just cut it smaller so there's not too much chewing

This little Winter dish is a great way to celebrate the common pear, which is bountiful over the colder season. You could also do this with apple and possibly even quince. The caramel whey takes a little bit of time, but the banging flavour you get from it is well worth the trouble. 

Cooking with the seasons can become quite a challenge in winter, when there’s a HEAP of citrus around but not much else.
I was thinking of what to bring to my friends birthday today and came up with this winner 

A comforting yet fresh and zingy chicken winter warming recipe. If you can't get a hold of maryland chicken legs, subsitute with chicken drumsticks, it's so delicious! 

This had to be one of THE favourite breakfast/ brunch dishes at Taylor's Art and Coffee House back in the day. It's a fool-proof recipe that can doubled and frozen for later. Add guacamole, bacon and fresh roquette for a delicious dish that everyone will love.

Warrigal greens are a native spinach that act as a ground cover in your garden. They are easy to grow and super nutritious, mine have last year round, but are really coming to life now in Kambarang season! For this classic recipe I've replaced the usual English spinach for warrigal here and it works a treat, Enjoy!

This is a great way to utilise your sweet potato leaves to create a healthy snack that is low in carbs! They're super tasty cold or hot and amazingly easy to make! 

Seafood pasta is such a crowd favourite! There a little bit of prep to this dish, but it can be done a little in advance and brought together at the last minute. Making it an excellent dish for a family or friends get together, another plus is underutilised seafood is way more affordable, yay!!

Great for gut health and to balance a rich dish like these beef short ribs. It'll take a couple of weeks for the fermented vegies, but once they are done they'll keep in your fridge for up to a year!

This is a no-fail recipe that is great to do with young kids and teenagers. Lots of handy work which is a great distraction over the holidays. Note, it can get messy! 

Broad beans are a great lively, spring vegetable and they crop in abundance, so once you’ve enjoyed the first few kilos and exhausted your creativity in the kitchen, handed them out to the neighbourhood and friends, what’s to be done with the rest of the harvest?

If you are looking to shake up your usual family Sunday roast and want to impress the fam with little effort or skill, then this is the recipe for you! Glazed
oyster blade with ricotta dumplings and crispy sage, If you haven’t worked with Oyster blade before, then saddle up, this cut of beef is a beauty! There’s this
incredible piece of fat that carries through the center of the cut that melts into the most glorious gelatinous
piece of heaven when cooked for long enough, let's go!

I like to go all out when it's birthday time and italian meringue gives such a lovely finish to a simple tea cake. This can be done with a lemon, orange or lime curd as well, but Rhubarb is abundant at the moment so I'm making the most of it for my mum's birthday cake! 

I’ve been eating keto for about a year now and this particular recipe has made it very achievable.
I’m a big eggs on toast girl and wouldn’t have been able to maintain this diet without these bad boys!

If you haven't tried ox-tail before, then this recipe is the perfect introduction, and If you're a food prepper, double the recipe and freeze any leftovers, you'll thank yourself later! 

This is a fun dessert that plays with textures and balancing flavours. I don't need much encouragement to add cardamom to anything, but it goes especially well with orange. You will have excess gel left over, but it goes great with roast pork and duck. It will last for up to two weeks in the fridge. 

A delicious go-to for a Saturday brunch. You can make all the elements ahead of time and look like a superstar first thing in the morning! 

Impress your friends with this quick and easy cheats gnocchi, paired with crispy free-range chicken and blistered cherry tomatoes. This recipe is an absolute winner!

It's truffle season in WA and I've been given a fantastic recipe by David Coomer from Coomer truffles to celebrate these beauties to maximum effect! If you don't have duck eggs never fear, chicken eggs are just as good to use x

Beef short ribs are the best treat and perfect on a cold winter's night, grass fed beef is best and you can choose from a great range of WA suppliers  like Dandaragan Organic Beef, Outback Beef, Beermullah Beef and a few other fantastic farmers!

The perfect pairing of super foods and comfort, this morish, creamy + rich dish is  a modern take on risotto.

It can get a little tricky bringing a plate to a party these days with all the dietaries requirements going around. These party snacks hit all the right buttons: gluten free, dairy free, vegan and they still bring the wow factor! Best of all you can prep in advance and then simply put together right beforehand, enjoy!

My family grew up eating moussaka, mum had learned the recipe when she was working on her cousin's cattle station in Geraldton, and I continued making it at my families cafe in the early days. It's a delicious way to enjoy more veggies, it freezes well as a pre-prepared meal and best of all it tastes INCREDIBLE! 

These fudgy gluten free chocolate brownies are a sure-fire win at any event. You can top them with any fruit that you like (I have papaya and strawberry on these ones) and they freeze really well if you like to make your own treats. Swap the sugar with a Truvia sweetner alternative if you're wanting to cut down on the sugar factor.

My Grandma's lemon cheesecake is super light and airy, easy to make and best of all cheap! It was one of the first cakes we made at my restaurant back in 2005 and stayed on the menu until we sold in 2020. So it's safe to say it's a winner.

It's that time of year again, where we get to indulge in all things fresh and fabulous! These ingredients are the perfect combo, and make for an easy yet impressive side dish for some spring calebrations! 

This is a favourite family go-to when we can't be bothered cooking and not in the mood for take out. It can be made vegetarian and gluten free, or splash out and add pork belly and prawns.

Late Summer and Autumn are such beautiful seasons for outstanding fruits like grapes and figs. For this salad we are

celebrating the gorgeous pomegranatewith all its textural crunch and juicy goodness!

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These go great with a whole range of of dishes, from pumpkin tarts, toasted panini, burgers, cheeseboards and frittata. It takes a couple of hours but will last for weeks in your fridge. I've used red onion but brown onion is totally fine.

We've had a lot more time on our hands these days, so get in the kitchen and treat yourself to some yeasty goodness!

This chocolate tart is my go to for a stand out dessert; it doesn’t rise, so it’s fool proof (just don’t burn it!) and it’s gluten free!