Side 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…

These crunchy, superfood-packed crackers are just awesome because they use up all that flax seed that comes in the giant packets. Have you ever noticed that? Why do they come in such big bags?! You generally use a very small amount in a recipe and then have all these seeds…

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…

It’s that pickling time of year again folks! Last year I wasn’t able to head out to Sydney Markets like I normally do as I was heavily pregnant although I still managed to knock out this delicious tomato and tamarind chutney before I popped. But this year, I am totally back on…

To follow on from my previous teaser of Made From Scratch, I am sharing a few more tasty pics and also my recipe for Smoky Peach Mustard. Have you ever made your own mustard? It’s surprisingly easy and this one is perfect for all your summer barbecues. Smoky peach mustard Smoky…

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….

This dip is super quick to whip up and tastes divine. You just throw everything into the processor and in 2 minutes you have a dip! The sweet beetroot is balanced nicely with a salty hit from the feta and a spicy kick from the horseradish. Serve it up with crackers or smear it…

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…

I popped in to see the lovely ladies at Women’s Weekly Cookbooks the other day and was so happy when they handed me a copy of this super fun cookbook that I worked on earlier in the year – Eat Drink Share. It is packed full of awesome recipes for…