Baked Pumpkin Gnocchi

Ingredients 1 kg Kent or Butternut pumpkin 150g (whole milk) ricotta 3/4 cup (100g) plain flour 4 egg yolks Pinch of nutmeg Salt and pepper 1 1/2 cups finely grated vintage (or other non animal rennet) cheese Method Preheat the oven to 180C. To make pumpkin puree cut a small to medium pumpkin in segments, scoop…

Creamy Herb and Nut Sauce

Ingredients 1/4 cup macadamia nuts finely chopped 1/4 cup cashew nuts finely chopped 1/4 cup sun-dried tomatoes finely chopped 1/2 cup shallots finely sliced 1/2 cup button mushrooms sliced 1/2 cup finely chopped parsley 1 cup thickened cream 1 tbsp pesto sauce Method In a frying pan, sautee the shallots until softened. Add mushrooms and…

Salad Everyday

I love this salad. I make it at least once a day. Okay sometimes twice a day. It’s great as a side or as a main meal. Simply, it’s a salad that can easily be bulked up with radishes, herbs, cheeses and lettuces or paired down to a fresh tomato salsa. With no airs or…

Broccoli and Leek Soup

It’s easy to fall in love with this soup. Its warmth is so inviting that it envelops you like a toasty blanket. The silky texture almost convinces you it’s laden with potatoes. By the time you’re scraping the bottom of the bowl, you’re left wondering if you were too hasty in finishing it. Well, you…

Poor Man’s Parmesan

Parmesan cheese contains rennet which comes from the stomach of a baby calf. Parmigiano Reggiano, Grana Padano and Gorgonzola all use animal rennet. You can buy a vegetarian version of hard cheese that is like parmesan but technically it’s not parmesan. Thankfully poor man’s parmesan contains no animal rennet and isn’t at all a bad…

Summer Produce

As a Pescatarian it’s important to know what’s in season. We’re dependent on fruit and veg for much our nutrients. Seasonal produce means it’s in abundance, it’s probably cheaper and the flavour enhances your meal by 10. Summer Produce available in New South Wales, Australia Fruit Avocados Berries – Blueberries, Raspberries and Strawberries Figs Grapes…

Pizza

The best thing about making your own pizza is that you can put together whatever flavour combination you like. I have two go-to-pizzas that I make regularly. Remember to take your dough out of the fridge half an hour before using. Serves 2 Tomato, Olive and Basil 1 pizza dough 3 tomatoes 1 clove of…

Baked Feta and Tomato with Mushroom

This is a great recipe for when you’re wanting something quick, simple, and wholesome. I often have a few mushrooms set aside each week to make this for a weekend lunch but you could just as easily make it for breakfast or dinner. The baked feta is subtle in flavour and creamier than you expect….