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This Maple Beet Toast is a high-protein, energising recipe with 25g of protein per serve. Roasted beets support blood flow during movement, while iron-rich chickpeas and tofu help transport oxygen throughout the body, making it a great option for active days. Naturally sweetened with pure Canadian maple syrup and balanced with savoury flavours, this toast delivers steady…
Creamy banana and extra virgin olive oil ice-cream swirled with coffee caramel, crunchy hazelnuts and dark chocolate. Finished with a drizzle of Cobram Estate Light Extra Virgin Olive Oil and flaky sea salt (don’t knock it until you try it).
This creamy spiced tofu dip is a protein-rich, plant-based centrepiece that works just as well on a mezze platter as it does spread onto toast, tucked into wraps or used as a salad base. Made with tofu, tahini and nutritional yeast, the full bowl delivers around 84 g of protein, making it both satisfying and nourishing.…
I love making this cherry yoghurt bark when cherries are in season here in Australia! It’s one of my favourite ways to make the most of this delicious summer fruit. Creamy vanilla coconut yoghurt is swirled with maple syrup, vanilla extract and fresh cherries and finished with a crisp layer of vegan dark chocolate for…
These Vegan Caesar Salad Smashed Tacos are a plant-based twist on the viral smashed taco. Creamy butter beans are spiced and smashed straight onto the tortilla and crisped to golden perfection. Then topped with crunchy homemade sourdough croutons, fresh cos lettuce, vegan parmesan and a silky cashew Caesar dressing. Full of texture and flavour, they’re as fun and easy…
This is the kind of dish I love bringing to the table during Christmas. Colourful, flavoursome, easy to make and made for sharing. Tender cannelloni are filled with a creamy cashew and tofu cream, then baked until softly golden in a velvety sauce of slow-roasted squash, sweet carrots and sage. Topped with crispy sage, crumbled…
These 5 ingredient curried dumplings are a true dump-and-bake dinner. The coconut curry sauce is mixed straight in the tray, then frozen vegetable gyoza and broccolini stems are nestled on top and baked until saucy, comforting and full of flavour. One tray, minimal prep and maximum weeknight ease
Say hello to the ultimate sharing platter: Middle Eastern Inspired Nachos. A colourful, crunchy twist on a classic crowd-pleaser. Crispy pita chips dusted with za’atar form the base, topped with warm, golden falafel burger crumbles, creamy lemon-tahini drizzle, fiery green zhoug and fresh toppings. It’s bold, nourishing, and designed to be scooped up and devoured straight…
I’ve been obsessed with this little combo lately! Fresh raspberry chia jam spooned onto soft Medjool dates with a drizzle of dark chocolate, it’s pure heaven. It tastes so indulgent and luscious, yet it takes almost no effort and uses just five ingredients. Every bite is sweet, tangy, and ridiculously satisfying. Perfect for those moments…
Wholesome, vibrant, and naturally energising, these Pistachio Matcha Bliss Balls come together in minutes and deliver the perfect balance of creamy sweetness and earthy matcha goodness. Featuring my Pistachio Matcha Crema created in collaboration with Chef Joey D, these soft, fudgy, no-bake bites are the perfect fridge-friendly snack to grab on the go.