So what’s the secret? PEELED ZUCCHINI. Neutral flavour that’s easily disguise-able with seasonings. Purees smooth – and white. This is life changing – imagine the possibilities! {Gluten free, low carb, nutrition dense} 45 calorie Creamy Healthy Soup broth This recipe isn’t one of those healthy food hacks that calls for an enormous amount of effort, or weird ingredients, or where you sacrifice flavour for the sake of less calories. It is, quite simply, my Creamy Zucchini Soup made using PEELED zucchini to make it white rather than keeping the skin on which makes the soup green....

It’s Sunday night here in Sydney and I swore I was going to be healthy this week – starting from tonight. I had salad for dinner and I am munching on carrot sticks as I write this post. So I have to tell you, it is absolute, complete and utter torture writing up this recipe and looking at these photos. Describing to you how delicious this is, trying not to remember every creamy bite, the golden bubbly cheese, the juicy chicken, that sauce…....

The beauty of homemade cured salmon is that you can control the salt so it’s not too salty and it’s got a fresh herb flavour that you’ll never get in a packet! Also, don’t miss the stunning Beetroot Cured Salmon! Gravlax recipe I’ve made cured salmon gravlax a bunch of times over the years and my results were varied. Never any epic disasters, they were always edible. But sometimes they were over cured, under cured, and the biggest problem I’ve had is over salted salmon....

These Raspberry Bars have an oatmeal biscuit base, a layer of raspberry jam, then topped with an oatmeal crumble using the same mix as the base. I used raspberry but you can use any jam you want! THE EASIEST EVER RASPBERRY JAM BARS!! Australian’s have a thing about calling recipes “Best Ever”. Like “Best Ever Chocolate Cake”. If I ever come across a recipe called “Best Ever” something, I know it’s by an Australian!...

A great Cabbage Salad for everything! Keeping this post short and sweet because it’s an extra recipe I’m publishing today alongside the Brown Sugar Garlic Butter Pork Roast! The dressing is a bit tangy (not sharp) with a touch of sweet, and it’s neutral enough to serve alongside almost any main, any Cuisine. I’d serve it as a side for almost any Western dish, it’s certainly at home with European dishes (Eastern and Western), South American and even Indian and Asian....

It’s obvious that I love cooking (and eating). When I’m not cooking, I’m probably watching a cooking show, talking about food, arguing about food, reading a cookbook or planning my next meal. Taking a wild guess, I think I might be a foodie…☺️ But as food obsessed as I am, even I don’t have the energy or time to spend hours in the kitchen for midweek meals. And while I have a keen interest in cooking, I am actually fundamentally lazy at heart …....

This is a cookbook exclusive recipe! This recipe is exclusive to my debut cookbook Dinner which includes a how-to video for every recipe. Just scan the QR code! Just to explain…. I know, it’s confusing! You’re so used to getting recipes on my website – there’s over 1,200 of them, after all. And here you are looking at a tasty recipe video and I haven’t provided the recipe. 🙀 I’m not just doing this to torture you, I promise....

Green Bean Salad This is a salad I like to make when I’m planning a large menu ahead because I can prepare most of it in advance then there is very little prep on the day. The beans can be cooked a day or two ahead, the dressing made and onion chopped. Then the only thing that needs to be done on the day is chopping a tomato which is best done fresh (it goes soggy if done ahead)....

Fresh eggs are also better for poaching because they have tighter whites so they poach neatly. But how can you tell how fresh your egg is before you even crack it? Here’s a quick tip: Simply put the egg in a glass of water and watch how it floats: Eggs start to degrade in quality the moment they are laid by chickens. This is because egg shells are porous and over time an egg will absorb air....

Even if you’re a first timer, you can have confidence in this turkey breast recipe – it’s been viewed over 3 million times and has hundreds of glowing reviews!❤️ Slow cooker turkey breast Turkey breast is notoriously lean so the only way to guarantee it comes out juicy if you roast it in the oven is to brine it – dry or wet brine. If you don’t brine it, then even if you use a meat thermometer, it is extremely difficult to roast the turkey breast perfectly....

Plus, tales of this city girls’ adventures on a MANGO FARM!!! On a scale of 1 to 10, this rates a 12 15: plucking a golden ripe mango off a tree then 10 minutes later, sipping on Mango Daiquiris…. HOW COOL IS THAT??😎 So as you probably guessed, no this didn’t happen in my own backyard. It was at the Groves Tropical Fruit Farm in country Queensland (Yeppoon, 1 hour from Rockhampton) which I visited to immerse myself in the excitement of Mango Harvesting!...

Plus, my very simple tips for cooking salmon on the BBQ – no more burnt salmon, and how to stop salmon from sticking to the grill! Grilled Salmon I feel like a lot of people are intimidated at the thought of cooking salmon on the BBQ. Fear of it sticking to the grill, of flaking into bits when handling it. Or of the sugar in marinades causing it to burn into a black bitter mess....

TWO BIG TIPS: strain your eggs to discard the watery whites that create a mess in your pot, and use fridge cold eggs which have better structure than room temp eggs. Sunday Eggs Benedict, here we come! Biggest game-changer: Always strain your eggs The single biggest tip that will change your poached eggs life is to strain the eggs to get rid of the watery whites that creates a mess in the water....

Made with ground pork, this recipe is a simplified version of the popular Szechuan Stir Fried Green Beans with Minced Pork. Don’t skip the charring of the beans, it’s the defining feature of this stir fry! Pork Stir Fry with Green Beans If you’ve ever been to a Chinese Szechuan restaurant, you might be familiar with a green bean and pork stir fry which is a firm favourite among spicy Asian food lovers....

Quiche Toast Cups I love quiche, but I don’t usually have ready made pastry in stock, and it is even rarer that I attempt to make pastry. So this is my way of making mini quiches – using toast cups made with sandwich bread. I didn’t do a very good job of pressing the bread into the muffin tin, as you can see from the squiggly shape of my toast cups....

“That moment when you cut through the creamy mashed potato with the golden crunchy ridges and the filling comes oozing out….I can’t describe how satisfying it is!” As a potato-obsessed-carb-o-holic, I take great interest in any potato related dishes. However, with potato skin recipes, the thought that always crosses my mind is, “what shall I make with the potato I scoop out?” That’s why I love making these Shepherd’s Pie Potato Skins....

It comes down to three simple, game-changing techniques: 1. Do NOT score the skin; 2. Low heat followed by high heat; 3. Keep the pork level using balls of foil. Perfect meat, perfect crackling … Every. Single. Time! . . Slow-Roasted Crispy Pork Belly Now that you’ve scrolled past the photos above, is it fair to say I have your attention? 😉 When we’re talking about roasted pork belly, I feel like the pursuit of bubbly, perfectly crispy pork crackling goes without saying....

Like Smoked Salmon Pots, Smoked Trout Dip or Spread are ideal for spreading onto crackers, crusty bread or even buttery brioche for an extra luxe touch. It can also be served as a dip for these as well as fresh, crunchy vegetables. Smoked Trout Dip or Spread “This is one of those starters that looks posh but only takes about 10 minutes to make. And it just gets better with time....

Clockwise from top left: Pea Cabbage Mint and Parmesan Salad, Asian Vermicelli Noodle Salad, Green Goddess Dressing (recipe below), Coleslaw dressing (recipe below), Mrs Brodie’s Potato Salad, French Vinaigrette (recipe below) This is a handy quick reference for 20 Essential Salad Dressings – all simple ones. Unless otherwise indicated, simply combine the ingredients in a jar and shake well, or mix in a small bowl. Hope you find it handy!...

Chicken Piccata I realise it sounds totally obnoxious to call this a “better” Chicken Piccata. I should clarify and say that this is a better one to me. This dish is a wildly popular Italian-American classic that I’ve tried making over the years following other recipes. I’ve just never been impressed with the results though, leaving me feeling that I’m somehow missing out on the enjoyment of this dish. I always found the lemon sauce mouth-puckeringly sour to the point of wincing....