French Toast with Lemon Curd

Breakfast / Brunch

        Whether its for you or for someone else, this moorish breakfast is sure to impress. Best served in bed with a newspaper and cup of tea.       Ingredients   1 large baguette 4 large free range organic eggs 2 tbsp cream 1 tbsp coconut sugar 1 tsp ground cinnamon 1 tbsp butter   Lemon Curd Recipe     Whisk eggs, cream sugar, cinnamon and a pinch of sea salt. Slice the baguette at a sharp angle.Soak baguette in the egg mixture for 10 minutes or until bread is soaked through.Melt butter in a fry pan over a...

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Bourbon and Coke Beef Brisket

Canapes Savoury

This juicy sweet and savoury pulled beef is perfect with pretty much everything. The hardest part is waiting for it to be ready but trust me its totally worth it! Serve with BBQ sauce.Ingredients2 kg beef brisket, not trimmed1 lt coke250 ml bourbon500 ml fresh beef stock1/2 btl sweet chilli sauce10 black peppercorns1 large brown onion1 large leek2 red chilli’s2 bay leaves1 c coriander1 tbsp cumin seeds1 cinnamon stickWhisk together coke, bourbon, beef stock and chilli sauce. Add remaining ingredients.Pour half into a large pot or casserole dish. Place the beef on top and pour in remaining ingredients. You want...

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Spiced Lamb and Lentil Salad with Minted Yoghurt


Easy and utterly delicious, this week night meal is sure to please.2 lamb rumpsDRY SPICE RUB2 tsp ground cumin2 tsp ground fenugreek2 tsp turmeric1 tsp paprika1 tsp ground cinnamon1 tsp garlic powder½ tsp cayenne pepperSea saltBlack pepperLENTIL SALAD90 g French green lentils3 c water¼ red onion, thinly sliced2 tbsp coriander, roughly chopped2 tbsp alfalfa sprouts2 tbsp snow pea shootsMINTED YOGHURT¼ c natural organic yoghurt6 mint leaves, thinly sliced2 tsp extra virgin olive oilCombine the spice rub and coat the lamb rumps. Cover and place in the fridge for 2 hours (minimum).Preheat oven to 200 degrees.Add the lentils and water to...

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Fennel, Date and Apple Mint Salad


This salad is a total winner. Stand alone or serve with seafood.Ingredients1 fennel bulb6 dates, depitted and pulled in half1 pomegranate, seeds removed1 orange, zest only2 stalks apple mint, (regular mint will be fine also), stalk removed3 tbsp extra virgin olive oil2 tbsp apple cider vinegar2 tsp brown sugar2 tsp sea saltUsing a mandolin or sharp knife, thinly slice the fennel.In a large bowl toss together the fennel, dates, pomegranate, zest and apple mint.In a separate bowl combine remaining ingredients.Toss everything together. Arrange on a large platter.Sprinkle over fennel fronds and freshly ground pepper.Serve. Enjoy!

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Sticky Saltly Ginger and Pinenut Loaf

Afternoon Tea / Baked Goods

Perfect for afternoon tea or with cheese. Gluten and refined sugar free. The psyllium husk acts as a stabiliser as the mixture is quite wet. If you don't have it just add a ¼ more flour. I used brown rice flour.IngredientsLOAF2 c gluten free flour3 tsp psyllium husk1½ c coconut sugar2 tsp baking powder1 tsp baking soda2 tbsp ground ginger1 tsp ground cinnamon1 tsp ground nutmeg1 tsp ground mixed spice½ tsp sea salt340 g molasses210 g rice bran oil2 large free range eggs1 c buttermilk¼ c water50 g pine nutsGINGER SYRUP1 tbsp coconut sugar1 tsp ground ginger¼ c waterSea salt2...

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