STAB Salad

Smoked Trout and Bean Salad! This salad has become a regular in our house.  It's fresh, crunchy, full of healthy ingredients and a zingy dressing.  You can replace the smoked trout with smoke salmon but make sure it's the best quality you can afford. We are lucky to have an incredible deli (The Gourmet on Main in Blackwood) that stocks delicious smoked trout.  Take this recipe as a base and you can add corn, anchovies, use tuna instead of trout, add some chilli to spice it up.  I'm just providing the base - but it's up to you to get creative!  

Roasted Pumpkin and Vegetable Soup

It's Winter, it's cold, it's wet - what better way to spend a Sunday afternoon than make some soup!  This is EASY, full of vegetables, dairy free and oh so tasty!  

Summer Thai Chicken Cups

It is no secret I love ginger and lemongrass, I would use them in almost any dish if I could.  In summer time there's nothing like fresh flavours and the crunch of the lettuce cups and the hint of lime and mint say 'Hello Sunshine!'.  Some of my favourite ingredients come together in this dish and you can make it your own by playing with the flavours, adding a little more chilli to spice things up or using some iceberg lettuce instead of witlof - have some fun with it!  This could almost be called a paleo version of San Choy bow. It takes no time to cook, clean up is one dish and could be served as either an entre or main course for dinner. 

Granddad's Rhubarb

The gorgeous ruby red rhubarb that is growing in my garden isn't just a plant. It's part of my family history.  This plant is now in its third generation, passed down from my Granddad, to my Dad and now to me. It's taken some time to establish, and yes - I was very nervous when it seemed like it wasn't growing and was looking a little sad.  I didn't want to be the one that killed the rhubarb that had been growing since the 1950s!  To sense the importance of this plant, I wasn't allowed to have a cutting until I stopped renting and bought a house!  

Garlic!

It's that time of year again, after a long 6 months of waiting it's time to harvest the garlic and hang them under your porch in long braids.