Saturday, 30 June 2012

Vegan Parmesan cheeze

I was in England in 1998, working in a vegetarian restaurant called Food for friends. It was a very popular vegetarian restaurant with a history of serving mostly 80's style vegetarian food. It was there, in Brighton, England that I first tasted vegan parmesan. I found it in the health food shop Infinity foods. It was even in the classic parmesan cheese packaging

Tuesday, 26 June 2012

Mushroom and spinach tagliatelle

Having not long returned from 3 months in the Sth of France this post was cooked, photographed, eaten and inspired by our trip to France. 

What is it about France that makes me eat wheat? Every time I go there it becomes a large part of my diet. At home in Mullumbimby, Australia, I eat Gluten free Rice and Quinoa pasta maybe once a month or our local pizza Milk 'n Honey (the best ever pizza – its bloody good!) probably monthly or when I'm too tired to cook after a long days work cooking or after catering on a retreat for a week. Lets not even mention the

Sunday, 17 June 2012

Simple roast vegetable quinoa salad with char grilled zucchini

Quinoa seems to be almost everywhere, everyone's cooking it but still not found in many cafes and restaurants which I find a bit strange. With so many people incorporating it into their daily diet, quinoa's popularity has grown pretty fast in a short time.

Quinoa pronounced 'kinwa'  has been cultivated in the Andean mountain regions of Peru, Chile and Bolivia for over 5,000 years, and it has been a staple food in the diets of the native Indians. The Incas considered it a sacred food and referred to it as

Sunday, 10 June 2012

Chocolate sago pudding with coconut custard

Sago: it's definitely worth revisiting, as it has come back into vogue with a contemporary twist. You wont regret it, I promise, even if you some of you have some nasty memories from school diners in the 1950's! 

Chocolate sago is pure indulgence. This version of sago pudding is perfect for the winter palate, it's  wonderfully rich and chocolatey, and has that great comfort food quality that we desire in the cooler months. It will make any chocolate lover gush with