Springtime is rushing past & summer is right on our doorstep! So stock your fridge with wholesome, filling, delicious chia puddings. When you're too hot to even contemplate toast for breakfast or you get a craving for an afternoon or late night sweet treat, chia pudding has got your back.
The humble chia pudding is a good reminder that sometimes mixing 2 or 3 simple ingredients together produces something far grander than the sum of its parts.
The soluble fibre in chia seeds makes it turn jelly-like when it's left to soak in liquid. Simply adding chia to milk and adding some flavourings produces the most delicious breakfast, dessert or snack with only a few minutes preparation.
I've provided a recipe for a basic chia pudding, plus 2 variations. Play around with different add-ins and toppings to come up with some more variations! Note that the recipe makes one single serve, so just double or quadruple the recipe if needed. I like to make 3 or 4 at a time so I have a few days worth of yummy breakfast or snack.
If you have a well stocked pantry, you're never short of a tasty meal. We bring you a recipe that you can bring together in under 30 mins with staples like pasta, nuts and dried herbs.
As our collection of indigenous spices has grown over the years we have loved experimenting with flavours, creating new dishes and putting a fresh spin on old ones.
My recipe for spaghetti with lemon myrtle, Tasmanian pepperberries, saltbush and macadamias is a celebration of Native Australian flavours. I've also included Australian pepitas, which - much like pepperberries - are taken to the next level of taste and texture when toasted. Crunchy garlic croutons are a moreish nod to the Italian inspiration, while a generous splash of lemon juice and our vibrant, NSW-produced Tawari Grove Olive Oil brings it all together. The result tastes both modern and traditional, complex but simple, sharp and zesty yet comfortingly familiar.
A while ago we shared our two ingredient flatbread recipe, and it continues to be one of our most popular. Today we meet its chickpea cousin, the Besan Wrap.
Is it a wrap? Is it a crepe? Is it a tortilla? Yes! It's all of these things. It's also vegan, gluten free, versatile and very simple to make.
There are a couple of optional ingredients that you can add for flavour - feel free to experiment with different spices to suit both your palate and the fillings you want to add to your wraps.
The filling I'm sharing with you is Crunchy Roasted Black Eyed Beans. While crunchy Roasted chickpeas get plenty of attention, other Beans tend to get left out, even though they roast beautifully and make a delicious snack or hearty filling with a difference.
Ah, Chocolate. The food so beloved that eating it wasn't enough, so we turned it into a drink, too.
I came up with this Drinking Chocolate recipe when I had a hankering for a hot chocolate made with dark chocolate, and didn't want to pay $6 for one at a cafe. I Know that many cafes' secret to amazing hot chocolate is using actual chocolate pieces, stirred and melted into hot milk.
I decided to take this concept one step further for my home pantry version: instead of pieces of chocolate, why not grind the pieces into dust, making them ready to spoon into a mug or glass to enjoy in any weather?
Then I thought about a stumbling block with the version - straight chocolate does not take well to being mixed directly with water - it 'seizes'. The problem is, to make iced chocolate the powdered chocolate mixture needs to be mixed with with a splash of freshly boiled water in order for it to melt, so that when the cold milk is added the chocolatiness gets distributed throughout.
Solution: I added a little sugar and cocoa. Flavour-wise the sweetness of the sugar and the earthy bitterness of the cocoa cancel each other out somewhat, but it also gives this Drinking Chocolate blend the alchemy it needs to be stirrable, dissolvable and quick.
The end result has been a big hit with my family. For the grown-ups, I make it solely with 70% chocolate drops, while for my children I do a mixture of milk and dark.
I should also mention - a jar of this Drinking Chocolate makes a lovely little gift.
We hope you love it:)
On chilly mornings the humble bowl of porridge is a comforting, nourishing way to start the day. While the go-to oats used for porridge tend to be rolled oats and quick oats, steel cut oats also have a devoted fan base, and if you've tried them you'll understand why.
There are just as many people out there who aren't that familiar with steel cut oats, and we are often asked for advice on how to prepare them.
But first, a brief explanation on the different forms that oats come in.
The least processed are oat groats where the oat grain is left whole. These take the longest cooking time. The next stage in processing is steel cut oats, where the whole oats are cut into smaller fragments with steel blades. After this, they are rolled and flattened to produce rolled oats. And finally, these rolled oats are cut finer again to make quick oats.
Now we'll walk you through the preparation of steel cut oats, with the aim of demystifying it for the novices & hopefully inspiring you to get in the kitchen and pop a pot of steel cut oats on the stove.