Jeff the Chef in Brisbane, Queensland, Australia | Food consultant

Jeff the Chef

Locality: Brisbane, Queensland, Australia

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25.01.2022 Look at my son Ben the chartered accountant and his partner Harvee and the team at Inspire are doing this year You wont regret making the change to the best accountancy firm Dont wait another year to get the same old result See what they can do and what they are also about as a business that gives back :)

25.01.2022 Here is the modified recipe for the Linseed Almond Flat Bread. (500 gram water can be a little more than required - this depends on the meal absorption rate. I find 400 gram water is sufficient if you are using almonds without their skin to make a firmish consistency before adding the beaten whites. You will need more water if the almond has the skin - maybe up to the full 500 ml ) The recipe for Linseed Almond Flat Bread (Gluten Free and Dairy Free) (Makes approx 20)... Set oven at 165 C fan forced Ingredients: 325 gram almond meal skin off- you can use skin on but more water will be required- see below in method. 25 gram baking powder 10 gram fine sea salt 125 gram golden linseed meal- vitamize your own if none available and make it fine. 400 gram boiled water - use when still very hot. 6 x extra large free range egg whites beaten to stiff peaks. Method: Place the almond meal, baking powder, sea salt and linseed meal into a medium sized bowl and whisk to combine. Add the boiled water and combine well. Immediately soon after fold in the beaten egg whites a third at a time. It is important when mixing the whites in, not to overmix. Place the first 1/3 of mix in using a wooden spoon and mix well. When the next third goes in the mixture will become more moist and this is where you are to be gentler and when the final 1/3 goes in be gentle when folding this in to get the best result. The mix must combine fully to be one colour - no whites showing. I use a small ice cream scoop to measure out the mixture and place it directly onto a baking sheet that has silicon paper (glad bake) on it. You may need 3 trays depending on size of tray and oven. Leave approx. 8 to 10 cm between scoops. Once all on the trays, dampen your fingers with a little water and press down to flatten the mixture to approx. 8 to 9 cm diameter and about 3/4 cm thick. The water stops the mix from sticking to your fingers. Bake for 15 to 20 minutes turning the tray around at the half way mark. You dont want the get the flat bread too brown. Take out of oven and gently turn the breads over with a slice and bake for a further 5 to 10 minutes to dry out a little and fully cook. Take out of oven and allow to cool down. Place in an airtight container and keep in fridge. Keeps for over a week. Otherwise wrap 2 pieces together in glad wrap and freeze all in an air tight container and use as the perfect snack to replace bread . I like toasting them or pan frying in a little coconut or olive oil to get a crispier result and then spreading avocado and smoked salmon over them or your favourite topping will go great. I also like bacon and egg toasties. Give them a try it is worth it :)

23.01.2022 Hi Everyone, Here is the recipe that I promised for the Linseed Flat Breads, given to me by Amber Rowe of www.thedailyserve.org She has excellent whole food products that are so easy to prepare, along with the best Boost Bombs (the most amazing protein balls) that I have come across, because they are all pure and natural. Please checkout her web site www.thedailyserve.org and buy some of her products to try and I am sure that you will be glad you did. They are great if you ar...e camping or simply want something easy to cook for the family. They go great with grilled and roasted meats. We will have some great recipes coming soon. The recipe for Linseed Flat Bread. (Makes approx 20) Set oven at 165 C fan forced Ingredients: 325 gram almond meal 25 gram baking powder 10 gram fine sea salt 125 gram linseed meal- vitamize your own if none available 500 gram boiled water - used when still very hot. 6 x extra large free range egg whites beaten to stiff peaks. Method: Place the almond meal, baking powder, sea salt and linseed meal into a medium sized bowl and whisk to combine. Add the boiled water and combine well. Immediately soon after fold in the beaten egg whites a third at a time. It is important when mixing the whites in, not to overmix. Place the first 1/3 of mix in using a wooden spoon and mix well. When the next third goes in the mixture will become more moist and this is where you are to be gentler and when the final 1/3 goes in be gentle when folding this in to get the best result. The mix must combine fully to be one colour - no whites showing. I use a small ice cream scoop to measure out the mixture and place it directly onto a baking sheet that has silicon paper (glad bake) on it. Leave approx. 8 to 10 cm between scoops. Once all on the tray, dampen your fingers with a little water and press down to flatten the mixture to approx. 8 to 9 cm diameter and about 3/4 cm thick. The water stops the mix from sticking to your fingers. Bake for 15 to 20 minutes turning the tray around at the half way mark. You dont want the get the flat bread too brown. Take out of oven and gently turn the breads over with an egg slice and bake for a further 5 to 10 minutes to dry out a little and fully cook.. Take out of oven and allow to cool down. Place in an airtight container and keep in fridge. Keeps for over a week otherwise freeze and use as the perfect snack. I like toasting them and spreading avocado and smoked salmon over them or your favourite topping will go great. Give them a try it is worth it :) One Page - The Daily Serve So lets put it out there here is what I am NOT into: fad or extreme diets that have restrictive eating habits. There are no quick fixes or 6-week programs to changing your health and weight management, and the sooner people understand this myth, THEDAILYSERVE.ORG

23.01.2022 A nice batch of Roasted Mediterranean Vegetables Very versatile and a good base for all types of meals Tonights dinner was grilled Pork Loin Chops with these vegetables and topped with sauted mushrooms and Kimchi I have been using fermented vegetables as a condiment Cutting down on sauces which is less in calories most of the time Trish had fermented beetroot as Kimchi is a little spicy for her

22.01.2022 Here is a little something special I have just created today. I HOPE YOU ENJOY ANY PROBLEM LET ME KNOW. Paleo Fruit, Nut and Dark Chocolate Slice (GLUTEN FREE)... Makes 60 x 2.5 cm squares 33 calories per square. 22% CARB, 19% GOOD FAT & 4 % PROTEIN Ingredients: 2 x large ripe bananas may need more to = 275 gram peeled banana . 2 x xl large eggs 225 gram warmed coconut oil 300 gram almond meal (no skin) 8 gram baking powder 5 gram sea salt 2 gram ground cinnamon 2 cups nuts coarsely chopped - I used the following, its really up to what are your favourite nuts. ( 55 gram pistachios, 140 gram macadamia nuts unsalted, 50 gram almonds, 105 gram pecans or walnuts, 40 gram hazlenuts.) 2 cups dried fruits coarsely chopped - for the fruit that requires it. ( 110 gram dried apricots, 100 gram dried goji berries, 115 gram dried blueberries, 80 gram deseeded prunes or dates) 60 gram of 70% chopped dark chocolate Method: Turn oven on to 160 C. Spray with coconut or vegetable oil 2 x bar cake tins then line with glad bake. ( You may require 3 tins if they are small. 80 % fill the cake tin and level then place on a tray.) Puree ripe bananas with the eggs and cinnamon. Whisk together well the almond meal, salt and baking powder. Fold in the chocolate, fruit and nuts and mix well. Finally fold in the pureed banana and egg mix, along with the warmed coconut oil. Mix well and spread into cake tins and 80 % fill with the mixture. Bake till golden brown , the cake takes 40 minutes and please turn the tray around, so the cake cooks evenly . It is cooked when golden brown. Test with a toothpick and if it comes out clean then it is ready. Cool, Cover with wrap and refrigerate overnight. Cut cake into 60 pieces. These are great for a quick healthy snack especially when you are on the run.

22.01.2022 Asian Infused Bouillabaisse with salt and pepper soft shell crab and condiments

21.01.2022 Enjoying the alternative to bread Linseed Almond Flat Bread Toastie Grilled Bacon and egg with Haloumi, Avocado, Red Onion. Tomato, Beetroot, Lettuce and Tommy Mayo Lightly pan fried and pressed

20.01.2022 Hi Everyone, Here is a nice breakfast or anytime meal. I hope you are having a great week. Chia Pudding Gluten free, dairy free and Vegan... 11.5 x 100 gram serves = 73 calories per serve Ingredients: 200 gram chia 1 lt Nutty Bruce Coconut and Almond Milk ( Woolworths stock this milk) Another option: use 170 gram chia and 75 gram Goji or cranberries Method: Place chia ( or the option ) in a deep bowl Add milk and stir with a whisk Cover with wrap and place in fridge After 10 minutes whisk around the mix Cover again and repeat after another 10 minutes ( if you dont mix the mixture the chia will clump) Soak for at least 4 hours -it is best to leave overnight Serving suggestion: 354 calories per serve 100 gram chia pudding 50 gram Nudi Coconut Yoghurt 30 gram Blueberries 15 Gram Macadamia Nuts Bon appetit This will keep you going and the plain chia pudding is great if you are doing ketogenics

19.01.2022 T h e P r i v a t e C h e f s C l u b I n c . I A 5 5 8 8 3 The Private Chefs Club Queensland Inc. has organized its first annual Trade Fair for Chefs and Su...ppliers. The aim is to bring a dedicated group of professionals together and exchange product information, new products and lots of networking at the same time. Catch up with your suppliers and get to know others with a great variety of products on display. Try something new and discover new innovations . Manufacturers have joined in as well so you can try their products first hand and have a talk to all of them. Located just south of Brisbane of the M1 the access is great and there is also a Restaurant and Coffee shop for refreshments. We hope to see you on Wednesday 10th August. Share with colleagues and bring your whole brigade along! Yours sincerely The Team at Private Chefs Club QLD Tr a d e F a i r P r i v a t e C h e f s C l u b Q L D I n c . p r e s e n t s Date: Wed 10th August Time: 1000am to 400pm Location: Fitzys Loganholm Bryants Road & Pacific Hwy Loganholm 4129 Use exit 28 Hyper Dome www.ourhotels.com.au/fitzysloganholme Free Entry Trade Only Phone: David 0498 485 597 Peter 0412 987 843 E-mail: [email protected] PO Box 4029 Caloundra DC Queensland 4551

18.01.2022 Please find the recipe of the week from Jeff Walker Asian Style Vegetable Cauliflower Rice with Grilled Eggplant. Makes 4 x 350 gram cauliflower rice plus eggplant... Ingredients: 30 ml Peanut Oil 4 gram Fresh lemon grass heart finely chopped 8 gram fresh ginger grated 10 gram fresh garlic crushed 80 gram brown onion small slices 175 gram Zuchinni small shapes (paysanne) 35 gram shallots sliced 175 gram red capsicum small shapes (paysanne) 110 gram green beans 1 cm sliced 120 gram snow peas 375 gram eggplant - 1 medium size in half 2 cm thick slice 750 gram cauliflower coarsely pulse blended 20 gram Oyster sauce GF 20 gram Tamari soy sauce GF 20 gram Thai Sweet Chilli sauce Method: Place a pot on the stove with 3 lt water & a pinch of salt and bring to boil Place grill pan on medium heat & spray with vegetable oil, and when hot add the eggplant and cook on each side for 6 7 minutes till deep golden keep on very low to cook very well. Wash, Clean and cut the list of vegetables. When it comes to the cauliflower cut into flowerettes and coarsely blend with pulse to resemble the rice it is better not to blend too long it is better to be a little bigger than rice for better texture. When water boils add the cauliflower and keep in water for 2 minutes. Drain the cauliflower and leave in strainer to drain of all water. Place oil in a wok or large pan, heat on medium heat & add half the oil, lemon grass, ginger, garlic and onion cook for 4 5 minutes till light golden. Then add the zuchinni, shallots, red capsicum and beans and continue to cook for 4- 5 minutes. Place vegetables into a large bowl and add the rest of the oil to the wok. Heat and add the cauliflower sauting for 2 minutes, then add snow peas and the 3 sauces followed by the cooked vegetables. Stir well and serve. Top with grilled eggplant and extra sauces if desired. I like extra Thai sweet chilli. Nutrition Facts Servings 4.0 Amount Per Serving calories 229 % Daily Value * Total Fat 10 g 15 % Saturated Fat 2 g 9 % Monounsaturated Fat 4 g Polyunsaturated Fat 4 g Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 543 mg 23 % Potassium 1076 mg 31 % Total Carbohydrate 32 g 11 % Dietary Fiber 12 g 48 % Sugars 13 g Protein 8 g 17 % Vitamin A 34 % Vitamin C 297 % Calcium 8 %

16.01.2022 Wednesday 10th August is our Trade Fair at Fitzys in Loganholme. Hope to see you all there during the day from 1000am to 400pm. Companies registered are : Broo...kfarm, Pukara Estate, Australian Harvest, Bio Grape, Birch & Waite, Le Petit Gourmet Trading, Nehas Indian Inspired, Minnis Hospitality Supplies, Sammic Australia, Dudson International, Euroquip Food Service Equipment, Unique Catering Products, Bone Roasters, Sandhurst, Stoddart, Chefs for Australia, Artisan, Jeff the Chef, Viva Trading, Please join on the day and support all of the suppliers. See more

15.01.2022 A nice low cal meal for dinner (410 calories) Seared sea scallops Served with a grilled cauliflower cake Broccolli and beans ... Garnished with balsamic glaze See more

15.01.2022 Dined out last night with my son at Portabella Restaurant Albany Creek A nice healthy alternative was Grilled Salmon with Roasted Sweet Potatoes, Bacon, Beans, chili, balsamic glaze and olives Very nice indeed

15.01.2022 Hi Everyone, Please find a healthy Vegan Brown Rice recipe I hope you enjoy Savoury Brown Rice with Mixed Vegetables...Continue reading

14.01.2022 Lunch today was a Pan fried Linseed Flat bread with Bacon & Egg, grilled Haloumi, baby beet root, avocado, tomato and baby spinach A little indulgent but very nice at 550 calories A point of interest:... I also had blood test results today after being on my ketogenic eating plan for the last 5 weeks and it was fantastic my good cholesterol went up .1 along with the bad cholesterol going up .1 Sitting at 1.12 and 3.8 It just goes to show that good fats are good for your body Most days I average 140 grams of good fat which definately makes up for the carbs I feel great not eating wheat products See more

12.01.2022 Four cheese cauliflower pizza With Leg Ham and Swiss Browns The other 8 pizza bases are wrapped and go into the freezer They are great for a quick lunch Ready in 2 minutes... I love them topped with avocado and smoked salmon The recipe for the pizza bases is : Turn oven on to 165 C Ingredients 500 gram coarsely blended cauliflower 40 grams grated pecorino 30 grams grated goats cheese 1 extra large egg 120 gram your favorite pizza sauce 100 gram sliced buffalo mozzarella 60 gram grated cheddar Method Place cauliflower onto a glad bake lined baking tray and bake for 15 minutes till golden Cool down to room temperature And place into a large bowl ....(keeping the tray for the finishing the pizzas) Then add the pecorino, goats cheese and egg and mix well Divide into 4 amounts then shape into 4 balls Place onto the cauliflower tray And flatten out to approx 10 to 12 cm in diameter Bake again for approx 8 to 10 minutes till light golden Finally place the pizza sauce on and top with buffalo mozzarella and cheddar Bake for a further 2 minutes and enjoy or cool your pizza bases and freeze for a quick meal Otherwise top with your favorite topping and cook for a few minutes till hot and golden

11.01.2022 Another creation for tonights dinner...... Cauliflower Rice Stir Fry with left over lamb roast ( any roast left over is good) Makes 4 serves 518 calories per serve... Perfect for Ketogenic diet Recipe....... 80 gram Coconut Oil 25 gram Chopped red chili (no seeds) 20 gram crushed fresh garlic 25 gram julienne of ginger 100 gram diced zuchinni 100 gram diced red capsicum 100 gram diced celery 200 gram sliced wombok 100 gram julienne snow peas 500 gram cauliflower coarse blend ( not too fine) Available at health food stores.... 40 ml Nuilife Organic Coconut Aminos BBQ sauce 70 gram Pacific organics Toasted Coconut flakes with coriander and lime 300 gram diced left over lamb roast Method Heat oil in wok and add Chili Garlic And ginger Cook for 2 minutes on high to develop a good flavor with this foundation Add lamb and cook for 2 minutes then add Zuchinni Capsicum Celery And wombok Stir and cook for a further 2 minutes then add cauliflower Cook for 2 more minutes on high then finally add snow peas and BBQ sauce and cook for 2 more minutes Add further sauce as a garnish to your taste Bon appetite

11.01.2022 Here is the recipe for the Linseed Almond Flat bread for Dawn Burrows and people that missed out seeing it last time The recipe for Linseed Almond Flat Bread. (Makes approx 20)... Set oven at 165 C fan forced Ingredients: 325 gram almond meal 25 gram baking powder 10 gram fine sea salt 125 gram linseed meal- vitamize your own if none available 500 gram boiled water - used when still very hot. 6 x extra large free range egg whites beaten to stiff peaks. Method: Place the almond meal, baking powder, sea salt and linseed meal into a medium sized bowl and whisk to combine. Add the boiled water and combine well. Immediately soon after fold in the beaten egg whites a third at a time. It is important when mixing the whites in, not to overmix. Place the first 1/3 of mix in using a wooden spoon and mix well. When the next third goes in the mixture will become more moist and this is where you are to be gentler and when the final 1/3 goes in be gentle when folding this in to get the best result. The mix must combine fully to be one colour - no whites showing. I use a small ice cream scoop to measure out the mixture and place it directly onto a baking sheet that has silicon paper (glad bake) on it. You may need 3 trays depending on size of tray and oven. Leave approx. 8 to 10 cm between scoops. Once all on the trays, dampen your fingers with a little water and press down to flatten the mixture to approx. 8 to 9 cm diameter and about 3/4 cm thick. The water stops the mix from sticking to your fingers. Bake for 15 to 20 minutes turning the tray around at the half way mark. You dont want the get the flat bread too brown. Take out of oven and gently turn the breads over with a slice and bake for a further 5 to 10 minutes to dry out a little and fully cook.. Take out of oven and allow to cool down. Place in an airtight container and keep in fridge. Keeps for over a week. Otherwise wrap 2 pieces together in glad wrap and freeze all in an air tight container and use as the perfect snack to replace bread . I like toasting them or pan frying in a little coconut or olive oil to get a crispier result and then spreading avocado and smoked salmon over them or your favourite topping will go great. Give them a try it is worth it :) See more

11.01.2022 One of my favorite breakfasts Coconut Chia Pudding Parfait with Macadamia Nuts and Berries Suitable for Ketogenic Diet Recipe:... Pomegranate Chia Pudding 100 gram serve = 130 calories (Makes approx 13 serves You can halve the recipe or make full amount and use as a snack on its own ) 160 gram White Chia Seeds 125 ml Organic Maple Syrup 1 lt Nutty Bruce Coconut Almond Milk 70 Gram Freeze Dried Pomegranate or Dried Goji Berries ..... Combine all ingredients and soak Best results are overnight ..... Parfait Ingredients: 100 gram chia pudding 80 gram Nudie Coconut Yoghurt 10 gram unsalted macadamia nuts 30 gram Blueberries, Raspberries or Black Berries Method: To assemble parfait..... Weigh out nuts and berries Place the parfait glass or bowl on a scale and weigh a third of the pudding and yoghurt at a time placing nuts and berries on each layer, garnishing the top with berries and nuts You can increase the nuts by 10 grams, the yoghurt and berries by another 20 grams for a larger serving Total calories .... Standard serve 390 calories Larger serve 506 calories ... otherwise you can place altogether in a bowl weighing as you go if in a hurry See more

10.01.2022 Breakfast today was small but very filling Scrambled eggs Escofier, crispy bacon and Linseed and Almond Flat bread

10.01.2022 Another nice breakfast The Linseed Almond Flat breads are great I keep them in the freezer and simply toast them I love them as a open sandwich They are gluten free and just made on beaten egg whites... Would anyone like the recipe? See more

10.01.2022 As promised the recipe for Twice cooked cauliflower and baby spinach with bolognese sauce and pecorino The cauliflower makes enough for 6 serves and the bolognese sauce makes more than double that, which you can freeze for next time ... Twice cooked cauliflower and baby spinach Ingredients 1 kg coarsely blended cauliflower 60 gram butter 40 gram olive oil Salt and pepper to taste 300 gram baby spinach 90 gram fine grated pecorino Method Place cauliflower on a large silicon lined baking tray And bake in a 170 c oven for approx 15 to 20 minutes till light golden stirring occasionally Heat a large fry pan and add the butter and olive oil Then add in the cauliflower and saut for about 5 minutes then add the baby spinach when you are ready to dish up the meal Season with salt and pepper Serve into 6 portions and top with pecorino This will accompany the following sauce. Bolognese Sauce Ingredients 200 gram butter 200 gram olive oil 50 gram crushed garlic 30 gram fine chopped red chili no seeds 1 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 2 tablespoon fresh chopped basil 1 tablespoon fresh chopped rosemary 2 fresh bay leaf 200 gram diced bacon 250 gram cm diced brown onion 250 gram cm diced carrot 250 gram cm diced celery 50 gram tomato paste 2 kg Beef Topside Mince 250 ml red wine 300 ml beef stock 400 gram can diced tomato 300 ml passata 1 teaspoon sea salt 3/4teaspoon mill pepper 1 dessert spoon sugar 2 tablespoon fresh chopped parsley Method Place 100 gram of butter and 100 gram of olive oil into 2 large pots. In one pot and once melted add the garlic, bacon, chili, oregano, thyme, basil and rosemary. Stir and simmer for 3 minutes Whilst in the other pot add the beef mince and cook on a high flame stirring with a wooden spoon to break up the mince and brown lightly. This will take about 25 minutes at least. Go back to the other pot and add the onion, carrot and celery and saut to caramelize the vegetables - this can take around 25 minutes as well. Once the beef mince has been broken up and lightly brown add the tomato paste and cook on a medium heat and mix thoroughly then add the wine & stock and cook for 5 minutes on high, then add the diced tomato and pasatta. Bring to the boil and turn to simmer. Then add the bay leaves, salt, pepper and sugar. Mix well and simmer gently for 30 to 40 minutes and then finally add the parsley and it is ready to serve.

10.01.2022 Hi Everyone These two very talented young chefs Gemma and Ellise are representing Australia in the International Secondary School Culinary Challenge They really need our support Can you put together a table of 10 to help these brilliant young ladies get to Campbeltown If not a table of 10, just coming yourself would be greatly appreciated ... They are up against teams from Taipei, Japan, Tahiti, New Caledonia, New Zealand, South Australia and Canberra I will be assisting them in producing an excellent dinner The cost is not great - Only $30.00 per person If you do book a table of 10, a complimentary drink is included Looking forward to your support If you can Kind regards Jeff The Chef See more

10.01.2022 Introducing.. The Inspire Give 1,000,000 Days Campaign! #GIVE1MDAYS is a bold and ambitious giving goal for Inspire to give one million days worth of life-ch...anging water to families in need - and were thrilled to announce it on #WorldWaterDay. https://inspireca.com/GIVE1MDAYS/ We believe that every business has the power to change lives, by integrating giving into its everyday business activities. So inspired by our friends at Thankyou. and thanks to our partnership with global giving initiative Buy One Give One (or B1G1), every time you do business with Inspire we will make a contribution to the #GIVE1MDAYS goal, and forever change the lives of families in need in the developing lands. To follow the journey to Malawi every week and find out more about the 7 inspirational ways that doing business with us will contribute to the goal, check out the link below. https://inspireca.com/GIVE1MDAYS/

09.01.2022 The recipe for Cranberry Pistachio Macadamia Nut Cookies Gluten Free. (Makes approx 76 x 30 gram small biscuit bites ) 160 calories each Set oven at 165 C fan forced Ingredients:... 750 gram almond meal 20 gram baking powder 250 gram linseeds 150 gram pistachio kernels chopped 200 gram crushed macadamia nuts 150 gram cranberries Warm coconut oil and maple syrup together- stir till dissolved together 300 gram Coconut oil 150 ml Canadian maple syrup Method: Place the almond meal, baking powder and linseeds into a medium sized bowl and whisk to combine. Add the cranberries, pistachio and macadamia nuts and then mix in the warm coconut oil/maple syrup mix and combine well. I use an ice cream scoop to measure out the mixture (30 grams) which is firmly pressed in and leveled at the rim of the scoop and placed directly onto a baking sheet that has silicon paper (glad bake) on it. Leave approx. 2 cm between scoops. Once all on the 2 trays, dampen your fingers with a little water and press down to flatten the mixture to 1 cm thick. The water stops the mix from sticking to your fingers. Bake for 20 to 22 minutes turning the tray around at the half way mark and swapping the top tray to the bottom shelf and visa versa the with the bottom tray to top shelf. You dont want the get the biscuits too brown. The biscuits may take a few more minutes of cooking to dry out a little and fully cook.. Take out of oven and allow to cool down. Place in an airtight container and keep in fridge. Keeps for over a month otherwise freeze and use as the perfect snack.

09.01.2022 https://www.facebook.com/jeff.walker.35//10206320951857613 I made up a nice dish tonight. Grilled Pork Chop with Fresh Tumeric, Ginger, Maple and Chili Glaze. Served with Grilled Hawaiian Sweet Potato, Shitake Mushroom and Summer Green Vegetables

08.01.2022 Dinner tonight! This was just the right dish to finish the day Keeping on track with my Ketogenic Eating Plan Thai Red Curry Chicken with Baby Spinach and Sweet Potato Sauce. served with Green Beans... Ingredients 30 gram coconut Oil 300 gram Skinless Chicken thigh 25 gram Coconut Sugar 30 gram Red Curry Paste (I make my own of course) 270 gram can Ayam Coconut Cream 750 ml water .... (to boil for cooking of sweet potato, to add 200 ml to the sauce and to cook the beans) 120 gram x 1 cm diced sweet potato 220 gram baby spinach 50 ml pure cream 150 gram green beans Method Place the water on to boil then add the diced sweet potato when par cooked after about 4 minutes, drain and keep the water for the sauce and the cooking of the beans. Then place coconut oil in a fry pan and heat till fairly hot then place the chicken to lightly brown off and half cook. After 5 minutes approx take out of the pan and rest. Now using the pan again on a gentle heat add the coconut sugar or white palm sugar and a 1/4 of the can of coconut cream then mix together till caramelization starts and cook for 2 minutes, then add the chicken and coat each side in the sauce. Add 200 ml of the sweet potato water and the rest of the coconut cream, combine by mixing together while bringing to the boil and tossing the chicken in the sauce. Once the sauce boils turn down low and add the sweet potato and the baby spinach and place a lid on top and simmer for 5 minutes. Using the balance of the water bring it to boil and place the beans in to cook for 4 minutes of simmering. Take the lid off the chicken curry and take out the cooked chicken onto the cutting board. Add the cream to the sauce to finish it and keep on a low heat While you plate up..... Place the drained cooked beans on the plate in the centre, then slice the chicken and place half on each plate on top of the beans. Give the sauce one more mix to create and evenly combined sauce then spoon half of the sauce over each serve if chicken Then enjoy......

07.01.2022 I just had to have one of these cauliflower pizzas for lunch again They are so nice !

06.01.2022 A nice Ham, Cheese, Avocado and Tomato Toastie made with that Linseed Almond Flat Bread

06.01.2022 Simple breakfast with a great difference I am on a ketogenic eating plan And I cant believe that I am not craving carbs I was given the best recipe for a Linseed Almond Flat Bread which is of course gluten free and I just toasted it Who would like to see how it is made

05.01.2022 Recipe coming soon On my web site jeffthechef.com.au

04.01.2022 Last nights Dinner Grilled Salmon and Haloumi with Mediterranean Salad

03.01.2022 Who needs pasta when you can have Twice cooked cauliflower rice and baby spinach stack with a nearly as good as Nornas bolognese and pecorino Let me know if you want the recipe

03.01.2022 MAMA DEES KITCHEN If you are ever in Gympie, please visit Mama Dees Kitchen. All of their food is simply brilliant and how it should be served. Could everyone please like their facebook page. We need to make people aware of these wonderful food establishments.

02.01.2022 BBQ Asian Style Beef Burger with Slaw and Chili Jam Yes I am using the Linseed Almond Flat Bread again

02.01.2022 Please find recipe for my cauliflower pizza Hope you enjoy Cauliflower Pizza Tower with Mediterranean Roasted Vegetables, Fermented Beetroot, and Charred Corn off the Cobb and Asparagus Tips and topped with a Quenelle of Goats cheese, Macadamia and Cashew Nut mix with Parsley and Chives....Continue reading

01.01.2022 For all chefs and Hospitality People this Trade fare is next Wednesday It will be a great day Please make time to visit

01.01.2022 Introducing.. The Inspire 'Give 1,000,000 Days' Campaign! #GIVE1MDAYS is a bold and ambitious giving goal for Inspire to give one million days worth of life-ch...anging water to families in need - and we’re thrilled to announce it on #WorldWaterDay. https://inspireca.com/GIVE1MDAYS/ We believe that every business has the power to change lives, by integrating giving into its everyday business activities. So inspired by our friends at Thankyou. and thanks to our partnership with global giving initiative Buy One Give One (or B1G1), every time you do business with Inspire we will make a contribution to the #GIVE1MDAYS goal, and forever change the lives of families in need in the developing lands. To follow the journey to Malawi every week and find out more about the 7 inspirational ways that doing business with us will contribute to the goal, check out the link below. https://inspireca.com/GIVE1MDAYS/