Main Dishes

The concept of eating the rainbow isn’t a new one, haven’t you ever been told to “eat your vegies’?  As fruits and vegetables fall into five colour groups – orange, purple, green, white and red, eating by colour is a modern approach to this healthy eating message. And boy is this…

This creamy vegan dressing can do double duty as a zingy mayo if you add a little less soaking liquid so it’s a big win in my books! It’s tangy, sweet and savoury all at the same time which is how I like my dressings. Plus there is only 1 tablespoon…

Since having Max I have rediscovered a love for cream cheese. It just snuck up on me and now I see it in my shopping trolley every week. He loves it in a soft wholemeal sandwich, a bit squidged down so it’s nice and flat. I personally prefer it on a…

This has got to be one of my favourite Australian Women’s Weekly cookbooks to date! Almost Vegetarian is a book for the aspiring vego and hard-core vegan alike. With chapters such as Almost Vegetarian, which features recipes with lots of vegies and some white meat (plus easy tips on how…

I whipped up a batch of these fingers this morning while Max was munching on his breakfast. That’s how quick they are! Although Max is quite a slow eater….

Yay! Another Australian Women’s Weekly cookbook I worked on has been released and this one is a goodie! It’s called Express and all the recipes are fast, fresh and on the table in less than 40 minutes. What’s also cool about this book is that chapters are divided up into…

On a rare baby-free outing the other weekend I made it to Cho Cho San for lunch and it was delicious! One of our favourite dishes was the Japanese bolognaise so I thought I would try and recreate it at home. My version is a tad healthier as I made…

Last autumn I was pregnant and off meat in a big way so I feel like I missed out on a whole year of slow-cooked goodness. Well I am making it up for it now, starting with this sticky shredded lamb flavoured with tangy pomegranate molasses. Have it with nutty…

This bake is one of my go-to vego mains because it’s simple, tasty and you can make it ahead of time. It has a sweet potato base (you could also use pumpkin or regular potato) which is spread with a sweet and savoury burst of caramelised onion. It’s then finished…

This post is sponsored by Barbeques Galore. So summer might be over but in a glorious city like Sydney, that doesn’t mean barbecuing is done for the year. In our house we throw food on the grill all year round and my poor husband has even been known to stand out…