The Best Granola Ever

I’ve spent a while watching the way people eat granola. Some eat it like muesli, some sprinkle it on top of the rest of their breakfast because they like the extra crunch, some layer it with other textures such as bircher muesli and chia pudding and some with just plain yoghurt and a bit of fruit.

Me? Since I’ve made this recipe – I could say I honestly don’t care how I eat this granola because it is so delicious! I’d love to eat bowl after bowl of it but obviously we have to do everything in moderation. So when the last spoon enters my mouth and is gone, I heave a big sigh and wait in anticipation for the next morning. Correct me if I’m wrong but I think it’s great to be that excited about food! I don’t understand people who don’t care what they eat and eat the same thing day in and day out. But hey – to each their own right…


In Lorna Jane’s recipe book ‘Nourish’ she serves her granola with cinnamon pears and coconut yoghurt – sounds amazing I know! I don’t really have time for all three components so I will stick to the basic granola ingredients (of which I’ve tweaked a little from Lorna’s recipe) and run through my chosen ingredients this week. The good thing about granola, as I mention above is that you can have it with anything, the choice is yours!



1/2 cup quinoa flakes
1 cup organic rolled oats
1/2 cup sunflower seed kernels
1/2 cup pepitas
1/2 cup almonds
1/2 cup hazelnuts
1/2 cup coconut flakes
1/2 teaspoon cinnamon
1/4 cup rice malt syrup
1 tablespoon cold pressed coconut oil
1/3 cup goji berries
1/4 cup dried cranberries

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  • Preheat oven to 200c.
  • Combine quinoa, oats, nuts, seeds, coconut and spice in a medium bowl.
  • Add combined maple syrup and coconut oil and mix altogether really well.
  • Spread mixture onto oven tray lined with baking paper.
  • Bake for approximately 15 minutes or until lightly toasted and a little brown.
  • Note: the ingredients can go brown very quickly so make sure you keep an eye on it after 10 minutes.
  • Remove from oven and stir in berries.
  • Cool granola on tray and toss occasionally
  • This will store in an airtight container for up to two weeks.

Breakfast variations

Granola with yoghurt, strawberries, blueberry preserve and coconut flakes

Add two tablespoons of plain natural yoghurt in a bowl, top with 3 strawberries sliced in half, add half a cup of granola, then a dollop of blueberry preserve (I use Bonne Maman – my favourite by far!) and a couple more strawberries and coconut flakes.


Granola with yoghurt, strawberries, and banana

Add two tablespoons of plain natural yoghurt in a bowl, top with 3 strawberries sliced in half, quarter of a sliced banana, add half a cup of granola, then a couple more strawberries and another quarter of a sliced banana.


Granola with pear, honey and cacao nibs

Add two tablespoons of plain natural yoghurt in a bowl, top with a quarter of a pear cut into 1-2cm chunks and a sprinkle of cacao nibs, add half a cup of granola, then a dollop of yoghurt, another quarter of a pear and one teaspoon of honey and cacao nibs each.



Made with love,



Corn and Capsicum Fritters with Avocado Salsa

So as you may have read in my ‘Raw Chocolate and Chia Cake’ recipe – I’ve been hanging out to get the Lorna Jane ‘Nourish’ Cookbook for a while now as I keep buying it for everyone else, and then ask them to send me a picture of the recipe I need!

I finally got the cookbook last week and I think I’ve made every meal from it pretty much (I’m not sure if that’s slightly disturbing….).

I’ve been asked by a few people for this recipe – it was really popular across social media which is great to see people interested in healthy and tasty food!

Corn Fritters Ingredients

1/4 cup brown rice flour
1/4 cup chick pea flour
1 tsp baking powder
1/2 teaspoon each ground cumin and ground coriander
pinch ground cayenne pepper
1 organic free range egg (thanks to Katsu my chicken)
1/3 cup water
2 cups corn kernels
1 large red capsicum, chopped finely
1 green onion, chopped finely
2 tsps cold-pressed coconut oil


Avocado and Cucumber Salsa

1 medium avocado cut into 1cm pieces
1 lebanese cucumber, cut into 1cm pieces
1/2 small red capsicum, chopped finely
1/3 cup loosely packed coriander leaves
1 tbspn lime juice
1 green onion chopped finely

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  • Preheat oven to 200c
  • Sift flours, baking powder and spices into a medium bowl; gradually whisk in combined egg and water until batter is smooth. Stir in corn, capsicum and onion; season to taste.
  • Heat half the oil in a large frypan; pour a large spoonful of batter for each fritter into the pan (depending on the size you would like) and spread into a round shape. You can easily cook 3-4 fritters at the same time.
  • Cook the fritters for approximately 2 minutes each side or until browned and cooked through.
  • Remove from pan; cover to keep warm – repeat with remaining mix.
  • Meanwhile to make the avocado salsa – combine all ingredients n a small bowl and season to taste.
  • Serve fritters with salsa and extra coriander.
  • Enjoy!

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I honestly couldn’t recommend this recipe more – Lorna Jane knows how to live a healthy life with the right food being part of it and make it taste SO GOOD as well.

Made with love,


Overnight Oats layered with Berries and Yoghurt

I am not the type of person who likes routine, the same old everyday and after having my usual bircher muesli and chia pudding for the last month or so I decided to change it up a little. Not saying that I don’t like my old breakfasts, I’ll just add these new ones into the mix and have too many breakfast choices eventually for days in the week!

I adapted this recipe from Lorna Jane’s cookbook ‘Nourish’ and its so delicious and tasty and will keep you full until its time for lunch!


1/2 cup organic rolled oats
1/2 cup white quinoa flakes
1 tbspn each of pepitas and sunflower seed kernels
1 tbspn white chia seeds
1 1/2 tspns ground cinnamon
1/2 tspn ground nutmeg
1 cup macadamia milk (I used unsweetened almond milk or you can use water)
1 tbspn pure maple syrup (I used rice bran syrup)
1/2 tspn vanilla bean paste
1/2 punnet strawberries (about 125gm)
1 cup frozen raspberries
1 cup plain natural yoghurt
coconut flakes and extra pepitas to sprinkle on top


  • Combine oats, quinoa, seeds, spices, milk, syrup and vanilla in a medium bowl – cover and leave overnight.
  • Layer a serving glass (or jar like I do – from Ikea) with the oats, then some yoghurt, followed by strawberries, frozen raspberries and then repeat once more.
  • Sprinkle coconut flakes and extra pepitas on top.
  • Enjoy!



Made with love,


Kale, Chorizo and Pumpkin Frittata

As you may be aware by now (although I have been a little subtle…)  – I am a big fan of Donna Hay! I put together this super easy and extra tasty frittata last week for our lunches and it was a big hit. As I’ve mentioned before – Donna Hay’s recipes are fool-proof and they always work.

If you’re after a quick fix for lunch over a few days (this serves between 6-8 portions depending on how hungry you are) then I would definitely recommend this recipe.



1kg pumpkin, peeled and chopped (we used our homegrown one and it was awesome!)
2 chorizo, roughly chopped
1 tablespoon olive oil
salt and pepper
2 kale stalks, torn roughly
150g soft goats cheese, crumbled (or you can use feta – I’ve done this before and its still just as lovely)
1/3 cup caramelised onion (you can either use store bought or pop sliced red onion, balsamic vinegar and brown sugar in a pan and let it reduce into a beautiful thick caramel)
8 eggs (we use the eggs from our backyard chicken, Katsu)
1 cup pouring cream (I used half cream and half yoghurt)



  • Preheat oven to 220c
  • Place the pumpkin and chorizo in a baking dish, drizzle with olive oil and sprinkle with salt and pepper
    Roast for 15 minutes or until the pumpkin is lightly golden and tender
  • Reduce oven to 200c – mix the kale, goats cheese and caramelised onion to a rectangular baking dish and add the chorizo and pumpkin.
  • Place the eggs, cream, salt and pepper in a bowl and whisk until combined.
  • Pour the egg mixture over the ingredients and bake for about 35 minutes or until puffed and golden.
  • Enjoy this hot or cold!


Thanks Donna!

Made with love,


Spinach, Pear, Orange and Coconut Smoothie

You may have guessed that I’m a little excited about my new super blending appliance which is why I’m posting another smoothie recipe so soon.

My crazy puppy was up most of the night last night sick (from eating whatever he can get his mouth on) and so instead of a coffee this morning, we went straight for the green smoothie.

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1 cup spinach
1/2 lebanese cucumber, chopped
1/2 pear, chopped
1 orange, chopped
1 banana, chopped
1 cup coconut water

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  • If you’re using a high powered blender like mine (Nutri Ninja) then add the ingredients from soft to hard.
  • If you’re using a normal blender/juicer then good luck to you and add the ingredients as you wish
  • Enjoy!

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Made with love,


Roast Lamb with Eggplant and Pomegranate Salad

Lately every conversation I have that is about food (which seems to be most conversations I have) always seems to end up in a discussion about eggplant. I don’t think I’ve met a person that doesn’t like this vegetable – it is so versatile and tasty.

It had been a long week last week and I got home on Friday afternoon and wasn’t overly enthusiastic about putting together dinner. So I popped a lamb leg in the oven to cook fairly slowly, and then put together an eggplant and pomegranate salad. Sometimes the best things to eat are the simplest and it was so enjoyable and comforting that my long week was forgotten by the time I went to bed.

I love using pomegranate with savoury food, the little bursts of heavenly sweetness make everything taste that extra bit special.



1.4 kg lamb leg
1 cup beef stock
1/2 cup red wine
5 sprigs rosemary
1 eggplant chopped into 3cm cubes
1 tsp paprika
1/2 pomegranate
3 cups spinach leaves
1 tablespoon tahini
2 tablespoons plain natural yoghurt
2 teaspoons lemon juice
salt and pepper

Eggplant and pomegranate salad ingredients

Eggplant and pomegranate salad ingredients


  • Heat oven to 165c
  • Put lamb leg in deep oven roasting pan – add stock, wine, rosemary and season the lamb
  • Wrap the roasting pan tightly with foil and place in oven for about 3-3.5 hours
  • During the last half an hour, put the chopped eggplant on a baking tray and drizzle with olive oil, salt and pepper and paprika – roast for 30 minutes
  • Combine eggplant, pomegranate and spinach together
  • Mix tahini, lemon juice and yoghurt for the dressing – top the eggplant salad with amount desired
  • Rest the lamb for 10 minutes and then carve it up!
  • Enjoy!

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Made with love,


Watermelon, Basil and Pear Smoothie

Happy Monday!

The beginning of the week is always the hardest – you’ve had your sleep in over the weekend and you just really don’t want to wake up when that alarm goes off! Then the cursing begins because you really probably should have prepared your breakfast and/or lunch yesterday but you didn’t really care then.

When I’m in this state, rather than attempt to put something that is a little time consuming together and then end up being late to work – I just make myself a smoothie instead – its quick, easy and still delicious. To do this I used to use my blender or juicer, which is fine but it gets a little messy and there’s usually a lot to clean up (or get thrown in the dishwasher).

My husband was out over the weekend doing a couple of chores and came home with a present for me – a ‘Nutri Ninja‘ of which I had never heard of but it’s similar to the Nutribullets and Vitamixes out there. I was always a little cynical about these appliances – but I 100% take it back!! It’s amazing!

So we’ve been testing it out the past couple of days and today’s favourite was the watermelon, basil and pear smoothie.

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1/2 pear chopped into chunks
3 big basil leaves
2 cups watermelon chopped into chunks


  • If you are using an appliance similar to the Nutri Ninja then pop the pear in first, then the basil and then the watermelon
  • Blend until smooth
  • Enjoy!
  • If you are using a normal juicer or blender then add the ingredients in any order.


See? Monday isn’t that bad now!


Made with love,



Casual Saturday Banh Mi night with friends

Some of my most favourite people in the world came over for dinner last Saturday night – you know those friends where it doesn’t really matter if you didn’t dust every surface of your house, or didn’t straighten the hand towel in the bathroom, or didn’t even wash the dishes you are using to prep for dinner (I can just picture the horror on my mother’s face right about now).

The boys were off fishing on some random jetty towards Fremantle in Perth and us girls were looking forward to some quiet time on the couch watching Reese Witherspoon’s most recently acclaimed movie ‘Wild’ with cups of tea and our feet up. So an easy dinner it was!

This Banh Mi can pretty much be prepared hours in advance. I took the recipe from two different cookbooks. The pulled pork came from Donna Hay’s ‘The New Easy‘ cookbook and the Banh Mi filling and sauces came from Tony Singh’s ‘Tasty’ cookbook.



Pulled Pork
1.5 kg boneless pork shoulder, rind removed
salt and pepper
1 tbspn olive oil
1 brown onion, finely diced
8 cloves garlic, peeled and halved
1 tbspn smoked paprika
3 large red chillies, halved
1 can chopped tomatoes (400g)
1/2 cup malt vinegar
1/2 cup honey
1/2 cup bourbon whiskey
1.5 cups beef stock
10 sprigs thyme

Sandwich Filling
1 french stick
6 spring onions, shredded
2 carrots, shredded
1 cucumber, cut into thin strips
1/2 bunch coriander

Nuoc cham dipping sauce
4 garlic cloves, crushed
2 birds eye chillies, chopped
4 tsp brown sugar
Juice of 2 limes
4 tbspn fish sauce

Nuoc leo
1 tbspn vegetable oil
2 birds eye chillies, chopped
2 garlic cloves, crushed
115g unsalted roasted peanuts, finely chopped
150ml chicken stock
60ml coconut milk
15ml hoisin sauce
15ml fish sauce
1 tbspn brown sugar

Tony Singh’s cookbook – Tasty – fabulous recipes including this Banh Mi recipe


Pulled pork

  • Preheat oven to 160c. Trim the pork of any excess pork fat and season with salt and pepper.
  • Heat a heavy-based ovenproof saucepan (I used my amazing Staub pot – similar to Le Creuset, but better) on high heat. Add oil and pork and cook for 5 minutes on each side until well browned.
  • Remove from the fish and add the onion and garlic and cook until light golden.
  • Return the pork to the dish and add the paprika, chilli, tomato, vinegar, maple syrup, bourbon, stock, thyme, salt and pepper and bring to a simmer.
  • Cover, transfer to the oven and bake for 2.5 hours turning the pork half way through.
  • Uncover and cook for a further 30 minutes or until the pork is very tender (I forgot to do this and kept cooking it and it still worked – see my post on Donna Hay and her NEVER FAIL recipes).
  • Shred the pork with a fork and return to the pan juices.

Smoky pulled pork recipe taken from Donna Hay’s new cookbook ‘The New Easy’

Banh Mi Assembly

  • Preheat oven to 180c. Slice baguette into four pieces and half each piece. Scoop out soft middle and pop into oven just until it becomes crisp.
  • For the nuoc cham sauce – mix all ingredients together.
  • For the nuoc leo sauce – heat oil in a wok, add the chilli and garlic. Once they start to colour then add half the peanuts and cook until they become golden and start to release their oil. Add the rest of the ingredients except remaining peanuts and bring to the boil and simmer for about 10 minutes. Turn heat off and mix in the remaining peanuts.
  • Fill up your baguette as full as you can get it with all or some of the ingredients.
  • ENJOY (I know you will)

Made with love,


Strawberry and mango smoothie

A quick and simple smoothie recipe to get you through your Thursday – and know that it’s Friday tomorrow again – hooray!

If I run out of breakfast food then it’s usually easiest to just throw a few ingredients into a blender and be satisfied that way.

I love this recipe because it’s a gorgeous colour (yes that matters) and until recently I’ve been using my own mangoes from my phenomenal mango tree in my garden, and that makes it even better!

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1 mango
2 frozen bananas
250g strawberries
2 tbspn plain natural yoghurt
1 tbspn honey
1 cup ice (depending on how frozen you would like your smoothie)


  • Blend all ingredients together
  • Top with frozen berries and coconut flakes
  • Enjoy!


Made with love,


Chilli Sambal Pink Snapper

Who likes seafood?

Who likes fish?

Who likes chilli?

Those who answered yes to all three questions – well you’ve come to the right place!

My dad (side note: my parents live in Kuala Lumpur, Malaysia – where I was born and lived until I was 11) was recently in Perth and has taken a keen interest in sitting on my deck enjoying our garden and having some much needed time-out. As he was doing so last weekend, the husband and I started preparing this dinner and he made the suggestion that we cook it on the barbecue (must to the husbands DELIGHT) and wrap it in banana leaves.

We have five banana trees in our garden so this one banana leaf was pretty easy to source.

banana tree garden



1 whole pink snapper, approximately 1.5 kgs, scaled
1 tbspn blacan (shrimp paste, this can be bought from any asian supermarket)
3 garlic cloves, chopped
4 birds eye chillis, chopped
5cm piece of ginger, roughly chopped
1 lime zest and juice plus 2 extra limes
1 tbspn palm sugar syrup
1.5 tbspn fish sauce
2 sticks lemon grass, beaten with the end of a knife
Big bunch coriander



  • Roughly chop blacan. Open all doors and windows, turn on all fans and range hood
  • Heat frying pan over high heat (no oil). Add blacan and toast until it become crumbly (and extra stinky).
  • Add to food processor with garlic, chillis, ginger, lime zest and juice, palm sugar syrup and fish sauce and process until paste like (you may need to add more or less of ingredients depending on your paste consistency desire).
  • Gut the fish if this hasn’t already been done for you. Pop a quartered lime, lemongrass and some coriander inside the cavity.
  • Slit the outside of the fish from head to toe. Fill with chilli sambal paste and rub all over. Squeeze extra lime juice on top and top with more coriander (and chillis if you like it extra spice).
  • Place the fish on top of the banana leaf and wrap it tightly around. I used skewers to hold the banana leaf together but you may be able to wrap it up without this.
  • Cook the fish on the barbecue (we used a charcoal Weber) for about 15 minutes each side. The cooking time really depends on how hot the barbecue is – but after this amount of time it is best to check as you do not want overcooked fish!
  • The fish should just pull off its bones. Serve with white jasmine rice or with some asian vegetables.
  • Enjoy!


Made with love,