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25.01.2022 This is an oldie but goldie style recipe developed to showcase Healthy Baker flour. Photography by Cath Muscat, recipe & styling me. If you want a change from potatoes or rice these dumplings are wonderful. Really, really simple to make and all in one pot.

25.01.2022 Platter creation job for Primo Smallgoods ready for the State of Origin footy. This one is for the boys.

23.01.2022 I loved working on this.

23.01.2022 My magic hands making this cheesecake. Looks very easy to do doesnt it?!

23.01.2022 A funny couple of days filming for Finish Australia.

23.01.2022 My 'magic hands' making this cheesecake. Looks very easy to do doesn't it?!

22.01.2022 Here is a recipe I developed and styled for The Healthy Baker. The pastry is amazing - do try it. And you can't go wrong with roasted vegetables. Photography by Cath Muscat.

22.01.2022 A fun and busy day working on these 3 TVC's for McCains.

22.01.2022 Were proud to show off our latest work for Cha time! If youve never had a Cha time iced tea before, what are you waiting for!? Theyre amazing!

21.01.2022 For you Margaret. 2 medium eggplant, cut into small wedges, 1.2kg pumpkin, peeled, cut into bite size pieces. Place on 2 baking trays lined with baking paper. Lightly spray with olive oil and roast in 200C -220C oven until tender and crisp around the edges. Place on platter. Add about 200g blanched, halved green beans. Cut 2 oranges into segments and arrange on top. Rinse and drain 400g can chickpeas and sprinkle on top. 1/2 cup fresh pomegranate seeds and 1/3 cup toasted pinenuts, sprinkled on top. Lots of fresh mint and parsley. Dressing: 1/4 cup olive oil, 1 garlic clove, crushed, 2 tbs pomegranate molasses, 1 tbs white wine vinegar. You can vary the vegetables of course. And it would be lovely with some crumbled Persian feta on top.

20.01.2022 CLEVER TIP: I am still learning new tricks (thank you Tracey Rutherford-foodie extraodinaire)! Pomegranates are one of my favourite fruits and last week I learnt a super-easy way to extract the ruby red seeds with minimum fuss and no mess. Do it underwater! No - not in the bath or swimming pool, but in a large bowl of water or sink. Just cut a slash in the skin, immerse the pomegranate in cold water and rip and scrape out the seeds with your hands. The seeds will sink and the pith and skin floats. These jewels are going on a roasted pumpkin, eggplant, chickpea salad, with a pomegranate molasses dressing.

20.01.2022 This is very amusing.

18.01.2022 Check out some of the fun I had surprising my diners at C.I.Y My new pop up restaurant thanks to Finish!

17.01.2022 Last night I made this cake for my book club friends using what I had in the fridge and cupboard. The two ingredients I most wanted to use were poached quinces and ground hazelnuts. This is the result - a Caramel Quince and Hazelnut cake! I am completely obsessed with Middle Eastern flavours and this is not too sweet and has a beautiful fragrance. Everyone said they loved it and wanted the recipe before I forgot how I made it. Here it is girls! Caramel Quince & Hazelnut Cak...e 250g butter 1/3 cup/60g soft brown sugar some poached slices of quince 1 cup caster sugar 3 tsp grated lemon rind 2 cups/310g self raising flour 1 cup/ 140g ground hazelnuts 1 cup/250ml natural yoghurt (or use some milk) quince poaching liquid to serve Preheat oven to 180C. Lightly spray a 23 cm round cake tin with oil and line base with baking paper. Best not to use a spring-form tin or it leaks - like mine did! If you have to, place tin on a baking tray. Melt 50g of the butter and pour on base of the tin. Sprinkle the brown sugar on top. Place poached quince in an artistic fashion over sugar mixture. Beat caster sugar, lemon rind and remaining butter with electric beaters for 2 minutes or until pale and creamy. Add eggs gradually, beating well after each addition. Fold through flour and yoghurt. Spoon the mixture over teh quinces and smooth the surface. Bake for 1 hour 20 minutes or until cooked. Leave to cool in teh tin for 30 minutes before turning out. SErve with reduced quince poaching liquid. Let me know if you need the recipe for poached quinces!

17.01.2022 A quick little video I styled for Woolies using the perennial Aussie favorite food - sausages. A pretty good BBQ idea. Video by Wellcom Group

17.01.2022 I wish I could write like A.A. Gill. This is not a restaurant review you would want for your own restaurant. Each sentence about this Paris restaurant is brilliantly funny and I expect, spot on.

17.01.2022 My favorite homemade seed crackers -made for cheese! Recipe to follow.

15.01.2022 Our leading man, Australian Beef Ambassador, AKA Honey Badger put his bush survival skills to the test to prove that youre #betteronbeef. Check out the proof right here:

15.01.2022 A lovely recipe I wrote and styled for Origin Energy for the cooler Autumn months. Sort of like an osso bucco with a twist. You can use beef or veal. Beautiful photography by Tanya Zouev. Beef shanks with red wine, mushrooms and olives Serves 4 Prep: 15 mins Cooking: 3 hours... 2 tbs olive oil 2 onions, cut into wedges 250g middle bacon, trimmed of fat and chopped 4 x 350g beef shank slices (osso bucco cut) 3 garlic cloves, crushed 1 tbs flour 1 cup red wine 2 tbs tomato paste 1 tsp fresh thyme leaves cup Sicilian green olives 300g button mushrooms, halved 2 tbs flat-leaf parsley leaves 5 springs fresh thyme Heat oil in a large heavy-based flameproof pot. Brown the beef shanks over high heat in two batches. Add the onion and bacon and cook over medium heat for 4-5 minutes or until golden. Transfer to a plate. In two batches, brown the beef. Return all the beef to the saucepan. Add garlic and flour and cook for 1 minute or until fragrant. Slowly stir in wine and then tomato paste and thyme. Stir to combine and add the reserved onion and bacon. Bring to the boil. Reduce heat and simmer, covered, for 2-3 hours or until the meat is tender. Stir through the olives. Just before serving, heat remaining oil in a frying pan. Add mushrooms and pan-fry until golden and cooked. Stir into beef and sprinkle with parsley and fresh thyme.

14.01.2022 Behind the Scenes footage is all the rage.

12.01.2022 'Behind the Scenes' footage is all the rage.

12.01.2022 3 little videos I styled for Woolies. All very tasty and easy.

12.01.2022 My latest job as a vegimite spreader & stylist! Harder than it looks btw.

11.01.2022 I haven't salted eggplant before cooking for years. This confirms my thoughts on the matter!

11.01.2022 Cauliflower & Chickpea Pilaf 2 tbsp olive oil 1 onion, chopped 3 garlic cloves, crushed ... 3 tsp grated fresh ginger (optional) 1 1/4 cups basmati rice 2 tsp cumin seeds 2 tsp ground coriander 1/2 medium cauliflower chopped 3 cups vegetable stock (or chicken stock) 400g can chickpeas, rinsed, drained Optional additions: shredded kale grated raw zucchini Heat oil in large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add garlic, ginger, cumin and coriander and cook for 30 seconds or until fragrant. Add rice, stock and cauliflower. Bring to the boil; reduce heat, cover and simmer for 15 minutes or until the rice is tender. Season with sea salt and black pepper Fold through chickpeas, kale and zucchini and cover with lid for 3-4 minutes for the vegetables to soften. Note: add any grated vegetables, frozen peas, corn, canned pulses or cubed tofu.

10.01.2022 I love the colours in this - and it tasted damn good too. Recipe & styling - me. Photography - Cath Muscat.

09.01.2022 And this is well worth knowing too re coconut water.

08.01.2022 Being a 'foodie' I am regularly asked what I think of coconut water. I always refer to the brilliant and sensible analysis by Catherine Saxelby @foodwatch . Your extensive knowledge is so useful Catherine. Thank you.

07.01.2022 I have always preferred to buy the dried Greek oregano on the stem. It seemed to taste so much better. This is probably why. All this food fraud is horrible.

05.01.2022 I havent salted eggplant before cooking for years. This confirms my thoughts on the matter!

05.01.2022 Being a foodie I am regularly asked what I think of coconut water. I always refer to the brilliant and sensible analysis by Catherine Saxelby @foodwatch . Your extensive knowledge is so useful Catherine. Thank you.

05.01.2022 This recipe was inspired by my visit to The Biscuit Mill market in Cape Town earlier this year. Lovely colours.

04.01.2022 A fun and busy day working on these 3 TVCs for McCains.

04.01.2022 Here is the recipe for gluten-free seed crackers. 200g sunflower seeds 80g sesame seeds 80g linseeds... 1 tbs pepitas 2 1/2 tbs psyllium husks 500ml water sea salt and pepper Preheat oven to 160C. Line 2 baking tray with baking paper and lightly spray or brush paper with olive oil. Place seeds, psyllium, water and salt and pepper into a large bowl and stir. Leave for 10 minutes. (This is important as the psyllium then becomes thick). Spoon the mixture onto the prepared trays and smooth with the back of a spoon to make a thin layer. Bake in oven for 15 mins. with a knife, roughly cut lines to make the size of the crackers you want. Return to oven for 40 minutes or until golden. Cooking time will vary according to your oven. Use your judgement rather than slavishly following this recipe! Cool completely and then snap into crackers.

04.01.2022 And this one for the girls. Using Primo Smallgoods for social media / State of Origin time.

03.01.2022 It is a rainy Sunday and I am going to make this again today. It is one of my favourite recipes which I developed for The Healthy Baker brand (flours). Cath Muscat Photography produced the wonderful shot and Sam Joel from All Courses Elite Catering helped with the cooking. Dotting chopped glace ginger on the top of the slice not only added a delicious flavour, but it made the slice visually more interesting. Photographers and stylist alike hate flat, smooth surfaces on food! This slice and baking dish screamed to be photographed from an overhead angle. Luckily we had a pretty open brief and so we could do as we pleased.

02.01.2022 After a really busy day shooting for Connoisseur ice-creams with uber-talented photographer Anson Smart - these two flavours were my favourites. Red bean & coconut, which sounds rather strange but was amazing, and date & pistachio. Both especially good for something sweet after Asian & Middle Eastern meals respectively. At home I would serve a small scoopful for each person in a Chinese style teacup. As you can see, here we went for the 'real' look with drips and melting.