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We’ve all been sleeping on corn chips and chocolate. It may just make for the ultimate sweet meets salty treat. An addictive snack combining rich, melted chocolate with the bold crunch of salty corn chips, peanut butter and a touch of rice malt syrup for sweetness. Once set, break it apart and chomp away.
Potato salad is good, but crispy potato salad? That’s on another level. This version is paired with a creamy, spicy cashew gochujang sauce that might just ruin all other potato salads for you. The potatoes are boiled, gently smashed, drizzled with olive oil, and roasted until golden and irresistibly crispy. They’re then tossed with a…
An indulgent, minimal ingredient and easy-to-make dessert that I made on the Channel 7 Morning Show! Featuring layers of chewy Medjool dates and banana slices, my velvety Pistachio Matcha Crema and my favourite plant-based chocolate, Pana Organic. With just six clean ingredients and under 10 minutes of prep, this elegant bark is both nourishing and…
These rich, melt-in-your-mouth cups combine just three powerful ingredients: smooth dark chocolate, silky coconut oil, and my velvety Pistachio Matcha Crema crafted in collaboration with Chef Joey D. Made with Japanese matcha and premium pistachios, the crema delivers an earthy, nutty depth that balances beautifully with the dark chocolate shell. Pure, plant-based indulgence that is just as easy to…
A bold twist on a classic, this is Pistachio Matcha French Toast featuring my Pistachio Matcha Crema crafted with Chef Joey D. Swapping out eggs for the crema and all-purpose flour, creating a perfectly creamy and fluffy texture without any dairy or eggs. Each slice is pan-seared to perfection and finished with a generous drizzle…
This was my first time cooking with (and tasting) Korean rice cakes (garaetteok) and I can confirm that I’m obsessed with their texture! I paired them with a creamy and slightly spicy plant-based cheese sauce and it was delicious. The perfect combination of cheesy and chewy.
Smoky, creamy baba ganoush spread over fluffy, golden flatbread, finished with za’atar, fresh parsley, and a drizzle of chilli oil. It’s simple, bold, and seriously addictive. I made this while teaching my partner how to roast eggplant and blend up the good stuff. A little cooking lesson turned into a lot of laughs (and a…
A high-protein sweet breakfast that tastes more like a dessert! Fluffy sourdough slices are topped with a creamy vanilla protein whip made from coconut yoghurt, peanut butter, and plant-based protein powder, offering a boost of energy and nutrition. Sweet, caramelised banana coins and a warm, gooey blueberry compote are air-fried quickly and easily, adding natural…
My budget series, Two Cheap, is back! This series is dedicated to delivering healthy, plant-based recipes that cost under $2 AUD per serve. To kick off the comeback, we’re starting with my creamy spinach, coconut, and bean curry, a dish that’s as simple to prepare as it is full of flavour. Begin by sautéing onion…
Sun-dried tomato baked gnocchi might just be my new favourite comfort meal. Pillowy soft gnocchi baked in a rich sun-dried tomato sauce with garlic, herbs, and just the right amount of melty cheese on top. It’s one of those dishes that feels fancy but is secretly super easy (a blessing for my sweet sous-chef who’s…