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CELE BRATE 2019 N E W + T R E N D I N G | DI NI NG OU T | GLUTEN F REE REC IPES | L ATEST PROD U CT S


GLUTEN FREE ✓ Wheat Free ✓ Soy Free (Selected meals only) ✓ Dairy Free ✓ No Egg ✓ No MSG ✓ No Artificial Colours, Flavours or Preservatives

NEW CHINESE GARDEN

The taste of distinction.

GLUTEN FREE

GLUTEN FREE

COMPLETE BAKE AT HOME MEAL KIT

COMPLETE BAKE AT HOME MEAL KIT

BAKE AT HOME

✓ Wheat Free ✓ Soy Free ✓ Dairy Free ✓ No Egg ✓ No MSG ✓ No Artificial Colours, Flavours or Preservatives

✓ Wheat Free ✓ Soy Free ✓ Dairy Free ✓ No Egg ✓ No MSG ✓ No Artificial Colours, Flavours or Preservatives

✓ Wheat Free ✓ Soy Free ✓ Dairy Free ✓ No Egg ✓ No MSG ✓ No Artificial Colours, Flavours or Preservatives

Ready in 15 minutes

Ready in 15 minutes

Single Serve 320g

Single Serve 490g

AUSTRALIA 0%

TRALIAN AUS

(Selected meals only

AUSTRALIA 0%

TRALIAN AUS

OW

M

USTRALIAN

A meals only) (Selected

M

10

N

10

AUSTRALIA 0%

Ready in 15 minutes

M E AT

OW

M E AT

10 Pieces - 350 grams

PRODUCE

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AUSTRALIA 0%

AUSTRALIA 0%

N

10

PRODUCE

NED & M ADE

READY IN EAL

What’s Included: What’s Included:

Battered Chicken Nuggets Honey Sauce

Battered Pork Balls Sweet and Sour Sauce Vegetable Garnish

Serving suggestions

PRODUCE

Serving suggestion

M E AT

OW

NED & M ADE

5-1

5 mins

Find us on Facebook @Newchinesegardenmeals

Find your nearest stockist at http://newchinesegarden.com.au/stockists

Available online and at good food stores www.gingerbreadfolk.com.au 02 4739 0950

EE EN FR T U L G N VEGA E RE NUT F http://newchinesegarden.com.au/stockists FREE L I O PALM

Celebrate this Christmas with our DIY gluten-free GINGERBREAD HOUSE KIT! 2

Find us on Facebook @Newchinesegardenmeals

(

M E AT

GLUTEN FREE

N

10

N

10

SOUR PORK

PRODUCE

SPRING AUSTRALIA 0% ROLLS 10

SWEET &

N

HONEY CHICK EN

AUSTRALIA 0%

N

The taste of distinction.

N

The taste of distinction.

AUSTRALIA 0%

10

NEW CHINESE GARDEN

10

NEW CHINESE GARDEN

NED & M ADE

READY IN EAL

5-1

5 mins


CONTENTS {

YUM. GLUTEN FREE MAGAZINE – CELEBRATE ISSUE 2020

30 10

HELEN TZOUGANATOS

Living & Loving Gluten Free

20

LUKE HINES

Celebrate Veggies

26

PRODUCT SPOT

Festive Faves

27

COCOTRIBE

Dairy Free Ice Cream Cake

28

HEALTH

Your Fridge as a Salad Bar

SALLY O’NEILL

Meal Prep Madness

}

50

FANTASTIC SNACKS

Flippin’ Fantastic Recipes

36

NEW & TRENDING

Pantry Must-Haves

54

DINING OUT

Brisbane Hot Spots

37

PRODUCT SPOT

Summer Snacks

56

TERESA CUTTER

Earth to Table

38

62

Build Your Gluten Free Plate

Our Family Table

PENNY BENJAMIN

Summer Dips

44

GEORGIA BARNES

MasterChef Delights

CREATE COOK SHARE

Family Favourites

78

CASEY-LEE LYONS

HOW TO

42

72

BIZ PROFILE

Live Life Nourished

84

CARALEE FONTENELE

64

Real Food Recipes

Christmas Feast Top Tips

90

WELLBEING

66

MARTYNA ANGELL

SAMANTHA PICKTALL

Holiday Delights

Wholesome Summer Vibes

3


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OUR CONTRIBUTORS {

SET THE TABLE AND MEET OUR YUM. MAGAZINE RECIPE EXPERTS

LUKE HINES Luke Hines is all about helping people live their best lives, with a contagiously positive energy and holistic approach that truly nourishes from the inside out. He is the cohost of Channel 7’s The House of Wellness, and author of the bestselling cookbooks Eat Clean, Healthy Made Easy, Smart Carbs and his 10th book, Eat More Vegan. www.lukehines.com

}

CASEY-LEE LYONS A qualified nutritionist and naturopath, recipe developer, founder of the health and wellness brand Live Love Nourish and full time mum of two, Casey-Lee specialises in nutritionally designed whole food recipes. She offers gluten, dairy and refined sugar free recipes, expert nutrition and lifestyle advice and her signature online nutrition program. www.livelovenourish.com.au

MARTYNA ANGELL Polish-born health coach, blogger, cookbook author and recipe developer, Martyna is The Wholesome Cook. She offers a mix of inventive coeliac-friendly recipes and wholefood classic makeovers which focus on real food and can be adapted for other dietary needs. Martyna understands that we are all different and there is no single diet to fit everyone. www.wholesome-cook.com

SALLY O’NEIL Sally O’Neil, aka The Fit Foodie, moved to Sydney from the UK in 2010, overhauled her eating habits and started meal prepping to save time and money, losing 14kg in the process. She is a recipe developer, food stylist and photographer working with major food brands around the world. @thefitfoodieblog. www.the-fit-foodie.com

MARGARET PAHOS Recipe developer, photographer, mother of two and founder of CreateCookShare, Margaret struggles with food sensitivities and has a daughter diagnosed with coeliac disease. She believes knowing the ingredients and preparation methods is an important step towards healthy eating and feeling good. With a Greek flair, her recipes are unique to the Aussie palate! www.createcookshare.com

CARALEE FONTENELE Caralee Fontenele is a real foodie, author, wellness advocate, divorce lawyer and a mum. Caralee is passionate about empowering women to nourish themselves and create a healthy balanced life they love. www.caraleefontenele.com

HELEN TZOUGANATOS Helen is a gluten free cookbook author, television presenter, food photographer and recipe developer from Sydney, Australia. She started her gluten free blog Hungry & Fussy in 2015 as a creative outlet and is now the host of Australia’s first gluten free cooking show, LOVING GLUTEN FREE on SBS FOOD. www.hungryandfussy.com

GEORGIA BARNES Home-cook, nutritionist and food creative, Georgia is determined to inspire everyday people to cook from scratch and to see the beauty in real food. Since placing runner-up on MasterChef Australia in 2015, the Brisbanebased foodie now runs her own business conducting hands-on cooking classes, presenting onstage or writing, styling and photographing customised recipes for like-minded businesses. www.georgiabarnes.com.au

TERESA CUTTER Teresa is a classically trained chef, nutritionist, author, accredited fitness trainer and media personality and the founding director of The Healthy Chef Functional Food Range. They range organically sourced proteins, superfoods, teas and nutritional based wholefood products. The Healthy Chef is also a boutique media and publishing company producing quality healthy cookbooks for the Australian and world-wide market. www.thehealthychef.com SAMANTHA PICKTALL Sam created Wholesome Patisserie to share with you her love of deliciously wholesome and healthy good food, including heavenly sweet treats and vibrant savoury meals! Sam has taken courses and specialised in cake and pastry. She will help you enjoy cooking, even after eliminating gluten. www.wholesomepatisserie.com

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Go Nuts for Healthy Protein Snacks! NEW

NEW Food For Health nut butter protein puffs are the perfect little snack to have on hand. Gluten free, a source of protein and the goodness of nut butter makes these a great choice to snack on, any time of day! Available in Woolworths supermarkets nationally in the health food aisle.

¾ lovefoodforhealth ² foodforhealth www.foodforhealth.com.au

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PUBLISHER Olivia Jackson Battye CREATIVE DIREC TOR Vanessa Russell www.raspberrycreative.com.au

CONTACT US: GENERAL ENQUIRIES info@yumglutenfree.com.au CONTRIBUTE Recipes and products contribute@yumglutenfree.com.au ADVERTISING advertise@yumglutenfree.com.au EDITORIAL editorial@yumglutenfree.com.au FACEBOOK yumglutenfree INSTRAGRAM yumglutenfree COVER: Recipe and photography courtesy of Georgia Barnes. Queensland Summer Trifle (pg 44)

MERRY CHRISTMAS AND HAPPY HOLIDAYS!

With the temperature heating up, you know that means one thing… the holiday season is approaching. This yum Gluten Free Digital Magazine focuses on festive favourites, foods to keep you cool and refreshed, how to balance a gluten free plate, stay crosscontamination free this season, where to safely dine out and meal prep goodness so you can spend less time in the kitchen and more time enjoying that summer sunshine! This issue is packed with recipes from your holiday faves to summer platters and sides to meals that will keep you cool. In all things I do with yum Gluten Free, my mission is to make coeliac disease and gluten free living more manageable and even enjoyable! This is a positive space where you can learn and grow and develop confidence on your health journey. THANK YOU to each incredible recipe contributor and business who made this issue possible. Your support truly improves our lives (and meals!). Remember, this mag is digital so you can click on the hyperlinks and jump straight to their websites! Get clicking, swiping, learning and creating in our Celebrate Summer Issue, November 2019. Stay in touch by clicking here to sign up to become a FREE yum. Gluten Free Village Member! I would absolutely love to meet you.

Olivia Jackson Owner + Publisher

!PYV\

N E X T I S S U E - F E B RUA RY 2 0 2 0 – AU T U M N

Disclaimers and Limitation of Liability: All content on our Site and any associated material is for informational and educational purposes only. You are responsible for making your own inquiries and seeking independent advice from a healthcare professional before acting on any information or material made available to you through our Site. By using our site you are agreeing to be bound by the Terms and Conditions available here. Copyright Notice The written and visual contents of this cookbook are protected by copyright by yum. Gluten Free. No part of this publication including, but not limited to, the content, the unique combination of images, colours, sizes, typography, and positioning – “the design” of this cookbook may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recoding, print or otherwise without the prior written permission of the publisher.

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naturally fermented, stone baked and hand stretched

Made with the best, by the best! We’re not friends with gluten, and we don’t need to be. We use first choice ingredients and artisan methods in each of our lovingly made products. We’re not only free from gluten, but also free from any artificial additives. Each and every one of our creations are hand stretched, naturally fermented and then stone baked!

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YUM. | HELEN TZOUGANATOS

LIVING AND LOVING BEING GLUTEN FREE { O N E O F A U S T R A L I A ’ S FAV O U R I T E G L U T E N F R E E H O U S E H O L D N A M E S , H E L E N T ZOU G A N A T O S , H A S L A U N C H E D OU R F I R S T G LU T E N F R E E T V S H OW ! W E C H A T ABOUT WHAT THE GF LIFE MEANS TO HER }

YGF: Congratulations on the launch of Loving Gluten Free! Tell us a bit about yourself and your gluten free journey.

disappeared and I eventually fell pregnant! Today I ’m a mum to three healthy active children who mainly eat gluten free because I’m the cook at home.

I’m Helen Tzouganatos from Sydney, Australia. I am a coeliac and gluten free cookbook author, television presenter, food photographer and stylist and I’ve just filmed a new gluten free cooking series called LOVING GLUTEN FREE for SBS FOOD. I love sharing my passion for food with others so I taught myself to use a camera and started my gluten free food blog ‘Hungry and Fussy’ in 2015 as a creative outlet.

When I was diagnosed there was not much available on the market when it came to gluten free and what was available tasted horrible. I would drive 12km for a loaf of bread from the health food store that was heavy as a brick and had to be salvaged by the toaster. Fast forward a decade and it’s a completely different story! The gluten free market has exploded as more people are discovering they cannot tolerate gluten or are just choosing to eliminate it as part of a healthier eating plan.

YGF: Wow, what a journey already! And it sounds like this is just the beginning. What kicked off your interest in the gluten free industry? It really stemmed from my diagnosis as a coeliac. My gluten free journey started 12 years ago when I discovered I was a coeliac during IVF treatment. Not words a foodie wants to hear but I finally discovered the cause of my infertility, lethargy, anaemia, stomach cramps and constant exhaustion. When I eliminated gluten from my diet my symptoms

10

After being diagnosed with coeliac disease, I had no choice but to eliminate gluten from my diet and seek healthy alternatives. Remember, just because food is labelled ‘gluten free’ does not mean it’s healthy. Quite often it is heavily processed so I wanted to teach people how to make beautiful gluten free food from scratch with real ingredients. You would have no idea my rich lasagna, bouncy bread or moist cakes are gluten free.


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YUM. | HELEN TZOUGANATOS

YGF: Thank goodness delicious gluten free food is much easier to come by these days. But in saying that, home cooked is always best! What have you found to be the most difficult part of being gluten free? Travelling is probably the hardest part of being strictly gluten free. When you are eating out of home in an unfamiliar city, you don’t know where to find a decent gluten free loaf of bread or bowl of pasta. My advice would be to research your destination online thoroughly before you travel. There is so much great information online these days. Just search ‘best gluten free restaurants’ in your chosen city and a wealth of information is available to you. A little research will save you a lot of pain, physically and emotionally! YGF: We are all about doing that research before dining out. Now, let’s chat about your TV show! What can we expect and where do we tune in? LOVING GLUTEN FREE will be Australia’s first gluten free cooking show – truly a dream come true for me! The show features a combination of beautiful gluten free recipe demos by myself and celebrity guests, plus visits to the best gluten free restaurants and cafes around Australia. We wanted to showcase people in hospitality who are pioneering gluten free food and give viewers the inside scoop on where to find the best gluten free pizza, burgers and tacos in Australia. The show has a mix of nourishing mid-week dinners, indulgent treats and lots of options for people who are paleo, vegan or dairy free as well. The series will run over 10 weeks every Thursday night 8:30pm on SBS FOOD with the first episode having aired on October 17. Filming was an absolute blast, we had so much fun on set each day and the crew were so lovely. I feel guilty calling it ‘work’ because all I did was eat all day. I recall one day I started with a hamburger and chips for breakfast at 8am followed by

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Mexican, Ethiopian, Greek, Italian and a gluten free vanilla slice all by 4pm. Let’s just say I skipped dinner that night! YGF: Woohoo! We will see you on the silver screen! We can’t wait to see you create some gorgeous recipes. What are some of your favourite meals to cook? I’m a carb lover so my favourite meals would have to be spaghetti with pork and veal meatballs, blueberry buckwheat pancakes and the triple chocolate cookies. I’m making all of those on the show. We’ve also got some great lean and clean recipes too like my smoked trout and Asian slaw with lime tamari dressing and kale & pea socca with yoghurt tahini dressing. At home, the whole family loves a slow cooked lamb shoulder with lemon potatoes for Sunday lunch. I may be biased but I don’t think anyone cooks lamb like the Greeks. I often find it’s lacking acid when I eat it out of home and I’m searching for lemons to squeeze juice all over it. YGF: Those sound delicious. What is your recipe creation inspiration? Inspiration comes from everywhere and anywhere. It could be a delicious meal that I’ve eaten at a restaurant that I want to recreate at home or a mouthwatering image on Instagram or TV. I really love Jamie Oliver, he is probably my biggest inspiration in the celebrity chef world. His recipes are simple, beautiful and pragmatic and he caters very well to the home cook - he just gets it. I also think he’s just a great guy who has done so much to try and teach schools how to make healthier food choices. YGF: Being a busy mum, how do you balance healthy eating with your go-go-go lifestyle? No two days are the same in my everyday life. One day I could be filming in the studio, the next I’m developing recipes from my home kitchen and the


next I’m running around with my three kids trying to get to all of their activities. Working from home is a saving grace when you are a mum because it gives you lots of flexibility. Quite often, I type up recipes at 9pm after I’ve put them to bed and the house is completely quiet. For me it’s all about balance. I generally follow the 80/20 rule when it comes to eating. I eat fairly clean during the week and I’m more indulgent on the weekends – that’s when the baking pans and cooking chocolate comes out! I try and plan my midweek meals on a Sunday night. This ensures we are eating nourishing healthy meals Mon - Fri so we can be more relaxed on the weekends when we are out and about. YGF: Wow, congratulations again on your many accomplishments and your new TV show! Thanks so

much for joining us this issue and lastly, please let us know how to follow along with you and your adventures. Tell all your family and friends about LOVING GLUTEN FREE and don’t forget to set your recorder to ‘series link’ so you don’t miss an episode!! I have a few things in the pipeline which I can’t reveal now but if you follow me on Instagram or Facebook you can stay up to date with everything I’m working on. Instagram: @hungryandfussy Facebook: @hungryfussy Email: hello@hungryandfussy.com. Website: www.hungryandfussy.com The recipes and videos from the show will also be posted on www.sbs.com.au

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YUM. | HELEN TZOUGANATOS

BLACKBERRY YOGHURT CAKE {

INGREDIENTS

}

CAKE 290g or 2 ¼ cups plain gluten free flour* 330g or 1 ½ cups caster sugar 1 tablespoon baking powder 1 ½ cups plain Greek yoghurt 3/4 cup unsalted butter, melted 4 eggs Zest of 1 lemon 2 teaspoon vanilla extract 2 cups fresh blackberries YOGHURT GLAZE 195g or 1 ½ cups pure icing sugar, sifted 2 tablespoons plain Greek yoghurt 2 teaspoon blackberry juice**

Preheat oven to 180°C. Brush a 23cm bundt tin with melted butter. Combine sifted flour, sugar and baking powder in a mixing bowl. Add yoghurt, butter, eggs, lemon zest and vanilla to bowl and whisk to combine. Fold in blackberries. Pour mixture into bundt tin and bake for 45 minutes or until an inserted skewer comes out clean. Cool completely on a wire rack. FOR YOGHURT GLAZE: Combine all ingredients in a mixing bowl and whisk to combine. For a thicker glaze add more icing sugar and for a thinner glaze add more juice. Immediately pour icing over cake before it sets. TIPS: *I use Bob’s Red Mill 1 to 1 plain gluten free baking flour. See page 26. **For blackberry juice simmer a handful of blackberries with 1 tsp of water in a saucepan then press mixture through a sieve with a spoon. Serves 20 + Prep: 10 min + Cook: 45 min.

GLUTEN FREE

14

NUT FREE


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YUM. | HELEN TZOUGANATOS

MASTIHA SHORTBREAD {

INGREDIENTS

}

200g softened butter, chopped 165g or 3/4 cup caster sugar 195g or 1 ½ cups plain gluten free flour 90g or 3/4 cup sweet rice flour 1 egg 1 teaspoon vanilla extract 3/4 teaspoon ground mastiha 1/2 teaspoon sea salt flakes

Preheat oven to 160°C. Line a baking tray with baking paper or prepare a silicone mat. Put all ingredients in mixer and beat until dough is formed. Roll out dough between two sheets of baking paper until 1 cm thick. Use a star cookie cutter to cut shortbread or slice into rectangular fingers. Bake for 35 - 40 minutes until lightly browned. Remove from oven and cool on tray. Makes 25 biscuits + Prep: 15 min + Cook: 35 min.

GLUTEN FREE

SOY FREE

NUT FREE

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YUM. | HELEN TZOUGANATOS

VANILLA CUPCAKES WITH BUTTERCREAM {

INGREDIENTS

}

CUPCAKE 250g unsalted butter, room temperature 290g or 1 cup caster sugar 1 tablespoon vanilla extract 3 eggs 2½ cups or 325g gluten free plain flour* 1 tablespoon baking powder 3/4 cup milk BUTTERCREAM 380g unsalted butter softened 600g or 4 cups icing sugar mixture 150g melted white cooking chocolate

Preheat oven to 160°C. Beat butter, sugar and vanilla until pale and creamy. Add eggs one at a time beating well after each addition. Add milk and mix to combine. Add flour and baking powder and mix to combine. Spoon in muffin tray or cupcake cases and bake for 25 - 30 minutes or until golden. TO MAKE BUTTERCREAM: Beat butter with whisk attachment for 5 minutes until fluffy. Slowly add the icing sugar and whisk to combine. Add cooled melted chocolate and whisk to combine. TIPS: *I use Bob’s Red Mill 1 to 1 plain gluten free baking flour. See page 26.

Makes 16 cupcakes + Prep: 15 min. + Cook: 30 min.

GLUTEN FREE

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SOY FREE

NUT FREE


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CELEBRATE VEGGIES Recipes Luke Hines, www.lukehines.com

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YUM. | LUKE HINES

HEALTHY HERB SALAD This salad is fresh, light and delicate, yet also nourishing and seriously simple to put together. Feel free to add other varieties of your favourite greens to fill it out or if you have a favourite herb you’d like to add to the mix, throw it in here too.

{

INGREDIENTS

}

MACADAMIA DRESSING

1/4 savoy cabbage, outer leaves discarded, finely shredded

3 tablespoons extra-virgin olive, avocado, macadamia or hemp oil

1 handful of watercress, roughly torn

zest and juice of 1 lemon

1 handful of flat-leaf parsley leaves, roughly torn

1 teaspoon dijon mustard

1 handful of coriander leaves, roughly torn 1 handful of basil leaves, roughly torn

1 teaspoon chilli flakes

1 handful of mint leaves, roughly torn

80 g (½ cup) macadamia nuts, roughly crushed and toasted

1 handful of dill fronds, roughly torn

sea salt and freshly ground black pepper

TO MAKE THE DRESSING: Add the wet ingredients to a bowl and whisk well. Stir in the chilli flakes and macadamia nuts and season well with salt and pepper. Arrange the salad ingredients in a large bowl, drizzle over the dressing and gently toss. Serve. HEALTH TIP: Watercress is ranked first on the US Centre for Disease Control’s Powerhouse Fruits and Vegetables list – an impressive feat and a result of its incredible nutrient density. As with the antioxidant-rich herbs featured here, it is also known as a fantastic and powerful detoxifier, meaning you’re onto a real health winner with this dish. + Serves 4 +

GLUTEN FREE

DAIRY FREE

EGG FREE

VEGAN

SOY FREE

SUGAR FREE

EAT MORE VEGAN is filled with delicious recipes - all completely plant-based and gluten and grain free. Regardless of your food philosophy, we can all agree that we need to eat more plants and in Eat More Vegan Luke shares nutritious recipes that are packed with flavour and full of vibrant colour. This book is a celebration of amazing, generous and abundant vegan food - real food, there's not a packet ingredient in sight! Buy your copy here: www.booktopia.com.au. Eat More Vegan by Luke Hines, Published by Plum, RRP $39.99. Photography by Mark Roper'.

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YUM. | LUKE HINES

‘KITKAT CHUNKY’ BARS Most of us are familiar with the thin set of chocolate-coated wafers that make up a traditional KitKat, right? But this little delight is modelled on its ‘Chunky’ form – a more recent invention that sees one large, thick finger of crunchy wafer doused in a generous quantity of that same delicious chocolate. My take on things coats a crunchy, light golden coconut cookie in a thick dark chocolate, and it’s the closest I think a healthy version can get to the original. Don’t believe me? Just try it and see for yourself.

{

INGREDIENTS

}

270 g (2 cups) coconut flour 375 ml (1 ½ cups) melted coconut oil 3 tablespoons maple syrup, coconut nectar or monk fruit syrup 1 teaspoon vanilla bean paste or powder pinch of sea salt 300 g (2 cups) roughly chopped chocolate

Preheat the oven to 180°C. Line a 20 cm square baking tin and a large plate or tray that will fit in your freezer with baking paper. Add all the ingredients except the chocolate to a bowl and whisk together well. Spoon the mixture into the prepared tin and bake for 10–12 minutes, or until golden brown around the edges. Remove from the oven and leave to cool completely, then cut into 12 evenly sized bars. Arrange the bars on the prepared plate or tray, transfer to the freezer and leave for 30 minutes to chill and firm. Melt the chocolate in a small saucepan over low heat, stirring as you go, until thick and creamy. Remove from the heat and leave to cool slightly so that it is still runny but not super hot. Remove your chilled biscuit fingers from the freezer. Using your fingers, dip one of the bars briefly into the chocolate to coat completely, then place the bar back on the plate or tray. Repeat with the remaining bars, then transfer the tray to the freezer for 5 minutes for the chocolate to set. Return the chocolate to the stove and keep warm over low heat. Once the first layer of chocolate has had a chance to set, dip the bars back in the chocolate as before, then transfer to the fridge until ready to serve. NOTE: The bars will keep in the fridge for up to 1 week or in the freezer for up to 3 months. + Makes 12 bars +

GLUTEN FREE

22

DAIRY FREE

EGG FREE

VEGAN

SOY FREE

SUGAR FREE


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YUM. | LUKE HINES

BANANA AND PEANUT BUTTER BREAKFAST COOKIES There is so much to love about these beauties! These devourable little cookies make a great change from the usual breakfast granolas or smoothies, though they are still packed with healthy staples like bananas, walnuts and almonds. The best news is that all you need to do is throw everything into one bowl, then mix, bake and eat. They will keep for several days in an airtight container, so you can make a big batch on a Sunday arvo and grab a couple on your way out the door every day of the week. Cookies for breakfast all week long? That’s a win in my eyes.

{

INGREDIENTS

}

3 tablespoons cacao nibs or chocolate, roughly chopped

2 bananas, sliced 125 g (½ cup) chunky peanut butter

3 tbsp shredded coconut

3 tablespoons filtered water

3 tbsp pecans or walnuts, roughly chopped

1 tsp vanilla bean paste or powder

3 tablespoons macadamia nuts, roughly chopped

100 g (1 cup) almond meal 1 tsp gluten-free baking powder

smooth peanut butter, for drizzling

1 teaspoon ground cinnamon ½ teaspoon sea salt Preheat the oven to 180°C and line a baking tray with baking paper. Add the banana, peanut butter, water and vanilla to a large bowl and beat with an electric whisk or whiz with a handheld blender until mostly smooth. Add in the almond meal, baking powder, cinnamon and salt and beat again until really well combined. Using a spoon, gently fold in the cacao nibs or chopped chocolate, shredded coconut and nuts. Dollop the sticky dough into 12 equal mounds on the prepared trays. Place in the oven and bake for 15–18 minutes, or until the bottoms are firm and the edges are golden. Remove the cookies from the oven and leave them to cool slightly on the tray. Drizzle over the smooth peanut butter (if using) and enjoy. TIP: I love cacao nibs as they are an easy, healthy alternative to regular chocolate chips, but if you’ve got time, making some easy homemade chocolate and use that for a lovely melted chocolate effect. + Makes 12 +

GLUTEN FREE

DAIRY FREE

EGG FREE

VEGAN

SOY FREE

SUGAR FREE

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YUM. | PRODUCTS

FESTIVE FAVES {

D I F F I C U L T T O F I N D M U S T - H AV E P R O D U C T S F O R T H E H O L I D AY S E A S O N ! }

1 2

3

4

5

6

9

7 8

STOCKISTS 1. Moo Free, Organic Chocolate Santa, www.gfpantry.com 2. Wilton Wreath Mini Holiday Cookie Cutter Set of 6, www.kitchenwarehouse.com.au 3. Sweet William, White Chocolate Buttons, www.gfpantry.com 4. Eskal, Chocolate Wafer Rolls, www.gfpantry.com 5. Pudding Lady, Gluten Free Christmas Pudding, www.puddinglady.com.au 6. Wholesome, Candy Canes, www.gfpantry.com 7. Gingerbread Folk, Choc Gingerbread Man, www.gingerbreadfolk.com. au 8. Bob’s Red Mill 1-to-1 Flour, www.gfpantry.com 9. Lincoln Bakery, Sweet Pastry Shells, www.gfpantry.com

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YUM. | COCOTRIBE

WHITE CHOCOLATE AND RASPBERRY ICE CREAM CAKE Recipe/Photos Tom Walton, created for for Coco Tribe, www.cocotribe.com.au

3 tubs White Chocolate and Raspberry Coco Tribe Ice Cream

First step is to make the base. Place the nuts into a food processor and blend to a fine crumb then transfer into a bowl. Drain the raisins or dates well, place into the food processor and blend to a paste. Add the nuts, cacao, and salt to the raisin or date paste and blend to combine. Line a 24cm spring form tin with cling film and press the raisin mix into evenly into the tin and up the sides to form the crust. Place this in the freezer for at least 20 minutes. Place the ice cream in the fridge for 30 minutes to soften then scoop out of the tubs and into the tart shell, using a spatula to distribute it evenly. Return the ice cream cake to the freezer for at least 3 hours or, overnight for best results. Remove from the spring form tin and onto a plate, serve with the raspberries.

1 punnet raspberries, to serve

+ Serves 8 + Prep: 35 min. + Set overnight.

{

INGREDIENTS

}

2 cups of raisins or dried dates, (soaked in warm water for 20 minutes) 2 cups cashews (or any other nut) 1/2 cup cacao powder Pinch salt

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YUM. | HEALTH AND WELLBEING

YOUR FRIDGE AS A SALAD BAR { WE ALL LOVE THE FOOD-COURT SALAD BAR: CONTAINER AFTER CONTAINER OF DIFFERENT PRE-CUT SALAD COMPONENTS SO YOU CAN BUILD YOUR OWN WITH ALL YOUR FAVOURITES. YOU’RE ABOUT TO RECREATE THAT FOR YOURSELF AT HOME. WELCOME TO YOUR NEW FRIDGE SYSTEM. }

Words Meal Prep Plan by Sally O’Neil, www.the-fit-foodie.com

Meal prep is made a thousand times easier if you cut and chop everything and store it in containers ready to grab and go. Not only does it make healthy eating and food assembly that much easier, but it also helps ensure you don’t leave stuff in the crisper until it is covered in fridge slime weeks later. It also means you only get your knife and chopping board out once, instead of multiple times during the week. It’s honestly a game changer. SO… here’s how to turn your fridge into the best-looking salad bar you ever did see. Clean out your fridge Go to your fridge right now (assuming you’re at home; don’t go poking in other people’s) and pull out any rotten fruits and vegies, sauces past their use-by dates, questionable dairy products and other things you’re never going to eat. Toss it out. Go meal-prep shopping Restock all your favourite fruits and vegies, but only enough for the next five days or it’s getting relegated to the freezer. Flip through this book and, if something takes your fancy, work out what you need to make it and what you already have. Prep As soon as you get home from the shops, you’re going to prep. There’s no point in squeezing it all haphazardly in the fridge and then pulling it all out again. Get out a chopping board and your favourite sharp knife. Grab your spiraliser too, if you have one. At the same time, grab some storage containers and set them out.

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Chop • Halve tomatoes • Cut corn kernels off the cob • Chop onions • Cut carrots into sticks • Wash celery and cut into hand-length batons • Spiralise zucchini • Wrap herbs in damp paper towels And so on and so on. You get the idea. Bonus points: poach chicken breasts and cook grains on the stove while you get on with the chopping. If you have space, you can also prep things like your Perfect roast veg, ready to toss onto a tray. Store Pop all your goodies into containers and pack your fridge. Got space for some dressings? Now is a super time to jump on that too. Grab a jar, throw in the ingredients for the dressing of your choice and shake. Store it in the fridge door. Now you have something resembling an EPIC SALAD BAR, ready to pick and choose. Want a snack? You’ll be more tempted to grab a handful of cherry tomatoes or radishes and hummus if everything’s already prepped. Time-saving tip Don’t peel fruits and vegies: the skin adds extra crunch and fibre. Just give them a good rinse under the tap. Ignore this tip for bananas: obviously their skin tastes GROSS.


29


MEAL PREP MADNESS Recipes/Photos Sally O'Neil, www.the-fit-foodie.com 30


Y U M . | S A L LY O'N E I L

HEALTHY FISH CAKES These fish cakes can be made kid-friendly by shaping them into fingers and coating with rice flour instead of sesame seeds. Use the same weight of tinned tuna or salmon if you don’t have fresh fish.

{

INGREDIENTS

}

500 g fresh white-fleshed fish, coarsely chopped

Sesame oil, for frying (optional)

1 small onion, chopped

COCONUT TZATZIKI:

1 garlic clove (or 1/2 teaspoon garlic powder)

260 g (1 cup) coconut yoghurt

1/2 bunch fresh parsley (stalks and all!)

1/4 cup finely chopped cucumber

Juice of 1/2 lemon

3 tablespoons lemon juice

Sea salt + pepper

1 tablespoons chopped dill

75 g (1/2 cup) sesame seeds

1/2 tsp sea salt

Preheat the oven to 180°C. Throw the whole lot (aside from the sesame seeds) into a blender or food processor and blitz to a coarse consistency. Use wet hands to roll the mixture into patties, then dip into the sesame seeds to coat. Bake for 15-20 minutes until cooked through, or pan-fry in a little oil (sesame oil is YUM) for 3–4 minutes on each side. I love these served with salad and Coconut tzatziki. COCONUT TZATZIKI: Blend or stir all the ingredients together and store in an airtight container in the fridge for up to 1 week. I use clean recycled glass jars so I can shake them easily. Makes about 250 ml (1 cup). NOTE: Freeze uncooked patties, before dipping them in the sesame seeds, in an airtight container for up to 3 months. + Make 4 portions + Prep: 15 min. + Cook: 20 min.

GLUTEN FREE

DAIRY FREE

EGG FREE

SOY FREE

SUGAR FREE

THE FIT FOODIE MEAL PREP PLAN is a three-step practical guide that gives you a fridge full of healthy, ready-to-eat meals and takes the 'what's for dinner' worry out of your busy days. Meal prepping will have you stressing less and eating better, spending less and living more. Buy your copy here: www.booktopia.com.au

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Y U M . | S A L LY O'N E I L

NUT BUTTER FALAFEL Chickpeas and nut butter are great vegetarian protein options. Add your favourite flavour combo from the options below or invent your own.

{

INGREDIENTS

MY TOP 3 F L AV O U R COMBOS

}

400 g tin chickpeas, drained and rinsed ½ cup chopped cooked pumpkin

Traditional 2 teaspoons cumin 1 teaspoon allspice 1 teaspoon onion powder

50 g (1/2 cup) almond meal or other flour 1 teaspoon baking powder 3 tbsp natural peanut butter (Almond butter and tahini also work) 1 tablespoon lemon juice Preheat the oven to 180°C. Mix all of the ingredients together in a blender or food processor until they are well combined. Add your choice of flavours to the mixture in the blender (see below for some suggestions). Roll the mixture into balls with your hands. If the dough is a little wet, add more almond meal or flour, a little at a time. Place the balls on a silicone baking sheet or a baking tray lined with baking paper. Bake for 20 minutes or until golden brown. NOTE: Store in the fridge for 5 days, or freeze for up to 2 weeks. + Serves 4 +

GLUTEN FREE

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DAIRY FREE

EGG FREE

VEGAN

SOY FREE

SUGAR FREE

Moroccan 2 teaspoons turmeric 1 teaspoon garam masala 1 teaspoon garlic powder Green goodness ½ bunch fresh basil ½ bunch fresh mint 2 tablespoons pine nuts


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Y U M . | S A L LY O'N E I L

SWEET AND SAVOURY GLUTEN-FREE PIE CRUSTS This recipe is also dairy free and vegan, so you can feed it to everyone! Double the mix and freeze half the dough, or cook the spare crust and freeze it to fill later.

{

INGREDIENTS

}

BASIC CRUST 165 g (1¼ cups) buckwheat flour, plus extra for dusting and rolling 125 g (1¼ cups) almond meal 125 ml (1/2 cup) unsweetened almond milk 60 ml (1/4 cup) avocado oil or coconut oil (melted) 1/2 teaspoon sea salt flakes 1/8 teaspoon baking powder SWEET CRUST + 1 tablespoon maple syrup SAVOURY CRUST + 1 tablespoon dried herbs or nutritional yeast

Preheat the oven to 200°C. Grease a 20 cm round pie dish with olive oil or coconut oil spray and set aside. In a large bowl, combine all the basic crust ingredients and mix, kneading with your hands when a dough ball forms. If necessary, add a little almond milk (if your dough is a bit dry) or flour (if it’s sticky) – use your judgement here. Roll the dough on a flat surface until it’s large enough to cover the pie dish. I like to roll mine between two sheets of baking paper, but you can dust your rolling pin and work surface with flour for a similar non-stick situation. Transfer the crust to the pie dish and gently press to fit. Cut away any excess dough with scissors or a knife and bake the crust for 15 minutes. Fill as desired: for a sweet option try Canadian pumpkin pie or for savoury, the Apple + goat’s cheese + sage quiche recipe from The Fit Foodie Meal Prep Plan. NOTE: Freeze baked crusts covered in plastic wrap for up to 1 month, or freeze dough for up to 3 months. + Makes 20 cm pie crust + Prep: 20 min, + Cook: 15 min.

GLUTEN FREE

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DAIRY FREE

EGG FREE

VEGAN

SOY FREE

SUGAR FREE


35


YUM. | NEW & TRENDING

PANTRY MUST-HAVES { T H E S E P R O D U C T S A R E N E W T O M A R K E T. . . B E T H E F I R S T T O K N O W ! }

THE KEZ’S KITCHEN The Kez’s Kitchen team have created two new delicious biscuits that will have you reaching for more. Salted Caramel & Pretzel Florentines are sure to become a pantry staple and delicious Raspberry Moments that are an explosion of raspberry cream between two melt in your mouth biscuits. Gluten free really doesn’t mean you need to miss out. Available in Woolworths health aisle. www.kezs.com.au

MEADOW AND MARROW BONE BROTH SAUCES Summer just got a whole lot more gut-friendly. Harnessing all the nutritional power of our bone broth concentrate, Meadow & Marrow’s new sauces have given traditional recipes a makeover, delivering delicious condiments that are gluten, dairy, egg, sugar and preservative-free. Grab our Better Belly BBQ sauce, allergen friendly Great Guts mayo or antiinflammatory Total Tummy Turmeric mayo for your next Summer BBQ. www..meadowandmarrow.com.au

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SHELBY’S HEALTHY HEADONISM Shelby's is a health brand inspired by pleasure, set out to prove you can have it all. Shelby's is thrilled to have extended their range. Introducing… cookies! These cookies have clean ingredients, indulgent taste and less sugar with the added benefit of being vegan, gluten free and less than 80 calories per serve. www.shelbyshh.com


YUM. | PRODUCTS

SUMMER SNACKS { O U R S U M M E R T I M E F AV E S F O R H O T B E A C H D AY S & N O N - S T O P S N A C K I N G ! }

3

1

2 4

6

5

7

8

10 9

STOCKISTS 1. Coco Tribe, White Chocolate Raspberry, www.cocotribe.com.au 2. Meadow & Marrow, BBQ Bone Broth Sauce, www.meadowandmarrow.com 3. Mojo, Kombucha, www.mojobeverages.com.au 4. Food for Health, Nut Butter Protein Puffs, www.foodforhealth.com. 5. Cocobella, Coconut Cider, www.purecocobella.com 6. Onyx, Popsicle Maker, www.biome.com.au 7. Bells and Whistles, Cake Slices, www.bells-whistles.co.uk 8. Schar, Delishios, www.gfpantry.com 9. Cobs, Pop’d Chips, www.cobspopcorn.com.au 10. Simply Wize, Grissini, www.gfpantry.com

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YUM. | HEALTH AND WELLBEING

GLUTEN FREE AND THRIVING { QUALIFIED NUTRITIONIST, PENNY BENJAMIN, SHARES THE HEALTHIEST WAY TO TACKLE YOUR GLUTEN FREE LIFE. }

All too often I hear stories of weight gain, and even unwelcome weight loss, from clients, friends and acquaintances who have eliminated gluten from their diets after being diagnosed with coeliac disease (CD). Regardless of whether you have CD or not, the bulk of anyone’s diet ideally should be coming from naturally gluten free whole foods - vegetables, fruits, nuts, seeds, meat, poultry, fish, eggs, some dairy and cold pressed oils. Using the 5 key steps below, I have helped many clients transition into a sustainable, nutrient dense and nutritionally balanced gluten free diet. When this transition happens alongside nutrition education and mindful deliberate awareness of how to assemble a nutritionally balanced meal, every client has reported thriving in their new way of eating, without undesired weight gain or loss. With the festive season around the corner and perhaps concerns about waistlines on the mind, it seems timely to visit nutritional balance. 1. Fill at least half your plate with colourful, non-starchy veggies It’s been said before by pretty much every other nutritionist and dietitian out there, and I’ll say it again here, vegetables are the foundation to health. Colourful fruits and vegetables provide our bodies with an array of vitamins and minerals (micronutrients) which are required in every single biochemical process that goes on in our body. Our range of B-vitamins are integral in

38

turning food energy molecules (carbohydrates) into ATP (energy our body can use). Vitamins A, C, E, K are wonderful antioxidants and play key roles in vision, red blood cell metabolism, hair & nail health and blood clotting. Minerals like calcium, magnesium, sodium, potassium, iron phosphorous and many more are integral in maintaining bone strength, controlling muscle contraction (including the heart muscle), regulating water flow into and out of cells and transporting oxygen around the body. Fruits and vegetables are also a great source of insoluble fibre. Insoluble fibre increases the bulk of material in the gut, attracting water and softening food components, leading to smoother transit through the colon. Fibre also helps to increase the satiation effect of a meal. The list of non-starchy vegetables is almost limitless but some of the most popular include broccoli, cauliflower, zucchini, eggplant, capsicum, asparagus, brussel sprouts, cucumber, lettuces and green leaves, snow peas, radish, carrots, beetroot, herbs and spices (see more in the table below). 2. Add your protein There is far more to protein than just “getting jacked in the gym”. Did you know that every strand of our DNA in every single cell in our body is made of protein? So are our enzymes, co-enzymes, hormones, immune response, cellular repair and other molecules essential for life like blood cells and


39


YUM. | HEALTH AND WELLBEING

GF FOOD SOURCES PROTEIN Poultry (chicken, turkey, duck etc.) Beef Lamb Kangaroo organ meats Eggs Egg Whites All Fish All shellfish Dairy Yoghurt Dairy Cheese Dairy Milk Natural Protein powders Vegan sources of protein: Tempeh Tofu Lentils & Legumes Chickpeas & Beans Seeds Nuts Chia seeds Hemp Seeds Quinoa Pea/Rice/Hemp Protein Powder

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NON-STARCHY VEGETABLES

COMPLEX CARBOHYDRATES

Asparagus Artichoke Broccoli Brussel Sprouts Broccolini Cauliflower Cabbage (all kinds red, savoy, Chinese) Bok Choy Celery Cucumber Daikon Green Beans, Okra Eggplant Greens (spinach, rocket, mustard, collard, lettuces, kale) Leeks, onions, garlic Mushrooms Capsicum Snow Peas Zucchini Sprouts Radishes Celeriac Herbs and spices

Potatoes Sweet Potatoes Taro legumes & lentils beans chickpeas Rice Quinoa Buckwheat Amaranth Millet Teff Corn Less ideal: Lentil pasta, mung bean pasta, gluten free pasta, gluten free bread Semi-Starchy Vegetables Carrots Beetroot Turnips Pumpkins & Squashes Kohlrabi Swede Peas Tomatoes lettuces, kale) Leeks, onions, garlic Mushrooms Capsicum Snow Peas Zucchini Sprouts Radishes Celeriac Herbs and spices

FATS Avocado Extra Virgin Olive Oil Nuts Seeds macadamia oil Eggs (yolk) Butter, Ghee Coconut Oil Coconut Butter Coconut Cream Coconut yoghurt Fatty Fish like Tuna & Salmon Chicken Skin (organic, free range only) Fatty bits of Beef, Pork & Lamb (organic, free range only) Bacon


YUM. | HEALTH AND WELLBEING

neurotransmitters. Including an element of protein with each meal also improves the satiation effect of the meal, meaning you’ll feel full for longer. The “Protein” column in the table (left), includes some great sources of dietary protein. Add a portion appropriate to your gender, height and weight, activity level and age to each meal. Start with a serving about the size of the palm of your hand and work up or down from there. 3. Help yourself to good quality healthy fats Fats, or lipids, have several functions in the body. They help with the absorption and transport of fat-soluble vitamins A, D, E and K, they provide energy for the body in-between meals and during times of fasting and they’re used to make hormones like our oestrogen, testosterone and progesterone, as well as neurotransmitters. Additionally, every human cell wall (except red blood cells) are comprised of lipids and 60% of our brain is FAT! Whole food sources of dietary fats are needed for normal brain, hormone, skin, immune and cell function. The “Fats” column shows you some great real food fat options. Start with a serving about the size your thumb and work up or down from there. 4. Show those complex carbohydrates some love! Complex carbohydrates are one of the main sources of easily accessible energy for the body and are also used to restore glycogen stores in our muscle and liver (the body’s storage form of carbohydrates). Cooked and cooled complex carbohydrates also provide a source of resistant starch which is a fabulous source of nourishment for the bacteria in the gut. The “Complex Carbohydrates” column shows you some great real food fat options. Start with a serving of about 1/3 cup and work up or down from there. 5. Choose foods in steps 1-4 that are as close to nature as possible When assembling your meals, think to yourself, “Did this food grow on the ground, in a tree or on a bush? Did it walk around once? Did it swim

in an ocean or river?” Try to eat foods that are as close to that natural state as possible. I often tell my clients, “More peeling, less unwrapping. More colour, less white”. When you follow these 5 key steps to assembling a meal, you’ll naturally be eating a diet that is not only gluten free but extremely minimally processed and packed with nutrients! You’ll find yourself satiated for hours after eating and not looking for snacks between meals. As a byproduct, your body will naturally find its most healthy and sustainable weight. If you need further help transitioning to a gluten free diet while maintaining nutrient density and avoiding weight gain or loss, please don’t hesitate to reach out. www.pennybenjamin.com.au Email: penny@pennybenjamin.com.au Instagram: pennybenjamin.nutritionist Facebook: pennybenjamin.nutritionist

Use code YUMMAG for 10% off initial your first consultation or any of the products in Penny’s online store.

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YUM. | PENNY BENJAMIN

BEETROOT RELISH

1/4 cup balsamic vinegar

SWEET CHILLI SAUCE

1/3 cup apple cider vinegar

{

{

INGREDIENTS

}

About 8 medium beetroots, raw and grated 1 red onion, diced 1 teaspoon minced garlic 1/2 cup water

1 orange, juice and zest

2 tomatoes, chopped

2 star anise

3 tablespoons fresh ginger, chopped

1 bay leaf 2 teaspoons brown mustard seeds 2 teaspoons yellow mustard seeds 2 teaspoons cumin seeds 3 small chillies, deseeded and finely chopped 2 tablespoons rapadura sugar (or honey/rice malt syrup) METHOD

}

1 red capsicum, deseeded and chopped

2 cloves

{

INGREDIENTS

}

2 birds eye chillies, deseeded 3 medjool dates, seeds removed 1 lime, juice and zest 2 cloves garlic 1/4 cup apple cider vinegar salt and pepper to taste

{

METHOD

}

Add onion and garlic to a large pot over medium heat with a little olive oil and fry off for one minute. Add spices and sautĂŠ for another minute. Add remaining ingredients, stir well to ensure everything is combined and bring to a simmer. Simmer on low for about 45 mins, adjust to taste. Store in glass jars in the fridge.

Place all ingredients into a blender and blend until smooth-ish (you judge the consistency you like). Pour into a pot and heat on the stove until boiling then reduce to simmer for 15 mins while stirring every few mins. Taste and adjust for flavours. Remove from heat, transfer to glass jars and store in the fridge for 3-4 weeks.

+ 3 decent jars of beetroot relish + Prep/Cook: 1 hr.

+ Makes about 300-400 ml. + Prep/Cook: 30 min.

GLUTEN FREE

DAIRY FREE

EGG FREE

VEGAN

SOY FREE

GLUTEN FREE

DAIRY FREE

EGG FREE

VEGAN

SOY FREE

SUGAR FREE

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MASTER CHEF DELIGHTS Recipes Georgia Barnes, www.georgiabarnes.com.au

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YUM. | GEORGIA BARNES

QUEENSLAND SUMMER TRIFLE {

INGREDIENTS

}

1 litre mango nectar

1 tablespoons dark rum [optional]

500ml fresh pineapple juice

400ml thickened cream, whipped*

1/2 lemon, juiced

500g sweetened Greek yoghurt*

1/2 cup caster sugar

1 mango, sliced

12 gelatine leaves

1 peach, sliced

700ml full cream milk*

1/2 pineapple, sliced

5 free-range egg yolks

100g strawberries, sliced

5 tablespoons caster sugar

80g roasted macadamia nuts

4 tablespoons gluten free corn flour

Edible flower petals [optional]

1 vanilla bean

To make the mango and pineapple jelly, pour mango nectar and pineapple juice into a large saucepan. Add lemon juice and sugar and mix well. Place saucepan over medium-high heat and bring to a boil. Allow mixture to simmer for 10 minutes or until slightly reduced. Soften gelatine leaves in room temperature water. Squeeze to remove excess water. Add to juice and stir to dissolve. Pour liquid into a 3L trifle bowl and place in the refrigerator to set. To make the custard, pour milk into a medium saucepan. Cut vanilla bean in half and remove seeds. Add pod to the milk and place over medium heat. Gently heat the milk, but don’t boil. In a large bowl, whisk together egg yolks, sugar, cornflour and vanilla bean seeds until smooth. Pour hot milk over egg mixture, whisking constantly until smooth. Return liquid back to the saucepan and place over medium heat. Stir constantly until custard is thick and smooth. Pour custard through a fine sieve to remove any lumps. Fold through rum and set aside to cool. To construct the trifle, evenly spread cooled custard over mango and pineapple jelly. Gently mix together whipped cream and yoghurt and spoon over custard layer. Arrange sliced fruit on top of cream. Garnish with macadamia nuts and edible flowers. Keep chilled until ready to serve. Enjoy! NOTE: *For dairy free, replace milk with coconut milk in custard. For topping, use coconut yoghurt in replace of thickened cream and Greek yoghurt. + Serves 8-10 +

GLUTEN FREE

SOY FREE

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YUM. | GEORGIA BARNES

MOJITO MERINGUES {

INGREDIENTS

}

MERINGUE

1 tablespoon lime zest

3 free-range egg whites

75ml lime juice

3/4 cup caster sugar

1 teaspoon gluten free corn flour

1 tablespoon pure vanilla extract

45g unsalted butter

1/2 tsp salt

1 tablespoon spiced rum

1 tsp cream of tartar

TO SERVE

BOOZY LIME CURD

1 cup fresh mint leaves

120g rapadura sugar

1/4 cup sugar

3 free-range egg yolks

300ml pure cream, whipped

Preheat oven to 100°C. Line a large tray with baking paper. In a clean, dry bowl, whisk egg whites using electric beaters until soft peaks form. Gradually add sugar, whisking constantly, until stiff peaks form and sugar has dissolved. Fold through vanilla, salt and cream of tartar. Dollop 6 generous spoonfuls of meringue mixture onto prepared tray. Place in preheated oven for 45 minutes. Turn off heat and allow meringues to cool inside oven until ready to serve. TO MAKE THE CURD: Place sugar, egg yolks, lime zest, lime juice and corn flour into a saucepan. Whisk together well. Place saucepan over medium heat and continue to stir until mixture has thickened and reached boiling point. Remove saucepan from heat. Pour hot curd through a fine sieve to remove any lumps. Add butter and spiced rum. Stir until butter has melted and curd is a silky consistency. Set aside to cool. TO MAKE THE MINT SUGAR SPRINKLE: Use a mortar and pestle to grind the sugar with 3/4 of the mint. The sugar should become green and vibrant. To serve, place a spoonful of whipped cream on each meringue. Top with lime curd, remaining mint and a sprinkle of mint sugar. Serve and enjoy! + Serves 4 as a side dish + Prep: 10 min. + Cook: 20 min.

GLUTEN FREE

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SOY FREE


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YUM. | GEORGIA BARNES

CRISPY PORK BELLY WITH SWEET + SOUR CHERRY SAUCE {

INGREDIENTS }

1.5kg boneless free-range pork belly

cherries, pitted

4 tablespoons salt flakes

1 star anise

1 tablespoon Chinese five spice

2 tablespoon red wine vinegar

2 tbsp extra virgin olive oil

300ml organic beef stock

SWEET + SOUR CHERRY SAUCE

1 tablespoon tamari

1 tablespoon extra virgin olive oil

2 tablespoon raw honey

1/2 brown onion, finely diced

1 tablespoon corn flour

2 cloves garlic, finely chopped

Salt and pepper

300g fresh or frozen

For crispy skin, evenly score pork belly skin with a sharp knife. Place a wire rack over the sink or a deep dish. Place pork on top of rack and pour a kettle of boiling water over the skin to blanch. Dry well with paper towel. Rub half the salt into the skin. Place on a tray and leave uncovered in the refrigerator overnight. PORK BELLY: Preheat oven 220°C. Dry any excess moisture with paper towel. Rub remaining salt, Chinese five spice and oil into skin. Place pork on a wire rack inside a roasting dish and into the oven for 30-40 minutes. Reduce oven temperature to 160°C. Cook for a further 30 minutes. Remove pork from oven and allow to rest for 10-15 minutes. CHERRY SAUCE: Place a saucepan over medium-high heat. Add olive oil. Sauté onion and garlic until translucent. Add cherries and star anise. Continue to cook for a further 4-5 minutes until cherries begin to break down. Add red wine vinegar, stock, tamari and honey and bring to a simmer. Mix corn flour into 2-3 tbsp of water until smooth and add to saucepan. Stir constantly until sauce has thickened. Adjust seasoning with salt and pepper. TO SERVE: Slice pork belly into even portions. Drizzle with cherry sauce. + Serves 4 +

GLUTEN FREE

DAIRY FREE

EGG FREE

49


RICE CRACKER AND SESAME CRUMBED TUNA Recipe Fantastic Snacks, www.fantasticsnacks.com.au {

INGREDIENTS

}

1 packet Fantastic Rice Crackers, Original Flavour 2 tablespoons black sesame seeds 2 tablespoons white sesame seeds Pinch dried chilli flakes 500g piece of tuna, sashimi quality 2 teaspoons sesame oil 2 tablespoons vegetable oil TO SERVE

Place the rice crackers in a zip lock bag, seal and pound with a rolling pin to make even sized crumbs. Add the sesame seeds and chilli flakes to the bag of crumbs, seal and shake to mix. Trim the tuna to make an even size piece. Rub with the sesame oil and then roll in the crumb mix to coat the surface of the tuna. Heat the vegetable oil in a non-stick fry pan to a high heat. Cook the tuna for 1½ minutes on each side. Remove from the heat; allow to rest for a few minutes then slice. Serve with pickled ginger, soy sauce and lime wedges. + Serves 4 + Prep: 20 min. + Cook: 5 min.

Pickled ginger slices 2 teaspoons gluten free soy sauce or tamari Lime wedges

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GLUTEN FREE

DAIRY FREE

EGG FREE

SUGAR FREE


YUM. | FANTASTIC SNACKS

SPICED RICE CRACKER DUKKAH

1 teaspoon salt

rice crackers in a zip lock bag and smash with a rolling pin to form small crumbs. In a bowl add the spice mix to the Fantastic rice cracker crumbs, sesame seeds, chopped almonds, salt and pepper. Mix together and store in an airtight container or zip lock bag. Serve dukkah with wedges of avocado or sprinkle over poached eggs for a spiced crunchy treat.

1 teaspoon cracked black pepper

+ Serves 4 + Prep: 20 min. + Cook: 5 min.

{

INGREDIENTS

}

2 tablespoons coriander seeds 1 tablespoon cumin seeds 1/2 packet Fantastic Rice Crackers, BBQ flavour 1/4 cup black sesame seeds 1/2 cup smoked almonds, finely chopped

Place the coriander and cumin seeds in a dry frypan over medium heat and dry roast for 3-4 minutes, shaking or stirring constantly. Transfer to a mortar and pestle and roughly crush. Place the

GLUTEN FREE

DAIRY FREE

EGG FREE

VEGAN

SOY FREE

SUGAR FREE

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YUM. | FANTASTIC SNACKS

CRUMBED PRAWNS, LIME & CHILLI DIPPING SAUCE {

INGREDIENTS

}

1/2 packet Fantastic Rice Crackers, Sweet Chilli & Sour Cream flavour 12 large green prawns, peeled and deveined 1/4 cup rice flour 1 egg, lightly beaten 1/4 cup shredded coconut Spray oil DIPPING SAUCE 2 tablespoons lime juice 1/2 cup sweet chilli sauce 1/2 cup fresh coriander, finely chopped

small shallow dishes. Combine rice cracker crumb and shredded coconut together in another small shallow dish. Dip each peeled green prawn in flour, egg and crumb mixture until well coated. Refrigerate until ready to cook. For the dipping sauce, combine juice, sweet chilli sauce and coriander together, stirring to combine. Set aside until required. Spray prepared prawns on both sides with oil and place on prepared baking tray. Bake in preheated oven for 8-10 minutes or until prawns are cooked through. Serve crumbed prawns with extra coriander to garnish and the dipping sauce. + Serves 12 + Prep: 15 min. + Cook: 10 min.

Preheat oven to 180°C (160°C fan-forced) and line a baking tray with baking paper. Place the Fantastic rice crackers in a food processor and pulse until mixture is a fine crumb. Place flour and lightly beaten egg separately in two

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GLUTEN FREE

SUGAR FREE


Gluten Free Snacking... ... Now that’s Fantastic

Enjoy our great range of gluten free Crackers, Delites and Rice Noodles. All made with the goodness of rice. 53


YUM. | DINING OUT

BRISBANE BITES { A SNAPSHOT OF A FEW OF BRISBANE’S TOP GLUTEN FREE EATERIES! }

MARCHE DU MACARON Brisbane’s finest retailer of handmade macarons and delicious indulgences and everything is 100% gluten free! We’re talking sweet and savoury delicacies… donuts, croissants, profiteroles, eclairs, muffins and more. LOCATIONS: GORDON PARK & ASHGROVE

Facebook: @marchedumacaron Instagram: @marchedumacaron

NODO With its fourth location soon to be opened, Nodo is a Brisbane favourite for all things gluten free! Starting as the baked donut queen. Nodo is now an incredible café with an exquisite seasonal menu and even a boozy brunch. LOCATIONS: NEWSTEAD, CBD, CAMP HILL, SOUTH BANK

www.nododonuts.com Instagram: @nododonuts

DOVETAIL ON OVEREND Tucked in the peace and quiet of a suburban street, coeliac-owned Dovetail is proud to never charge extra for gluten free. The best part? Every baked good is made in-house and always GF! Be on the lookout for their delicious Filipino-inspired specials. LOCATION: NORMAN PARK

Facebook: @dovetailonoverend Instagram: @dovetailonoverend

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YUM. | DINING OUT

WILDE KITCHEN Queensland’s only Coeliac Accredited café, Wilde Kitchen in Teneriffe is proud to offer a 100% gluten free, and primarily paleo, menu. They are also the home of Nourish Meals, pre-made meals. Wilde has also just opened a second location in Ascot! LOCATIONS: TENERIFFE & ASCOT

www.wildekitchen.com.au Instagram: @wildekitchenaus

CASA CIBO This Italian restaurant is proud to offer an extensive array of gluten free options. Every single entrée and dessert are already gluten free and they have an entirely GF deep fryer… hello calamari and arancini balls! Did we mention the fact they have a GF pizza oven as well? LOCATION: CHERMSIDE

www.casacibo.com.au Instagram: @casaciboitalian

COVENT GARDEN Cocktails, cheese and charcuterie boards, goat’s cheese churros and seasonal mains… Covent Garden is a date night favourite and a MUST when planning a celebratory night out! Best of all, it’s a 100% gluten free restaurant and gin bar. Cheers! LOCATION: WEST END

www.coventgarden.com.au Instagram: @coventgardenwe

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EARTH TO TABLE DELIGHTS Recipes Teresa Cutter, The Healthy Chef, w ww.thehealthychef.com

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YUM. | TERESA CUTTER

THE JET LAG SMOOTHIE This is my MUST HAVE anti jet lag elixir when I’ve come off a long plane flight and need instant revitalisation. Rich in hydrating antioxidants and minerals to help bring your body back into balance.

{

INGREDIENTS

}

250 g (8 oz) green grapes, washed 1/2 teaspoon matcha green tea 1 slice of fresh ginger 1/4 fresh lime with the skin 250 ml (1cup/8 fl oz) water ice to blend Combine grapes, matcha, ginger, lime, water and ice into a blender. Blend until smooth, green and fabulous. Pour into a serving glass and enjoy. INSPIRATION: This is also the perfect smoothie to enjoy after a workout in the gym. Add a slice of pineapple. + Serves 1 + Prep: 5 min.

GLUTEN FREE

DAIRY FREE

EGG FREE

VEGAN

SOY FREE

SUGAR FREE

EARTH TO TABLE is a stunning cookbook focusing on plant-based, vegan and vegetarian recipes that everyone will love. Straight from the farmers market to the table, savour a mouth-watering Roasted Vegetable Ratatouille drizzled with balsamic or a Detox Pumpkin Soup. You’ll love Teresa's Spinach, Ricotta + Sweet Potato Tart and a wholesome Roasted Cauliflower, caressed with Tahini + Pomegranate. $49.95. www.thehealthychef.com

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YUM. | TERESA CUTTER

KALE + ZUCCHINI FRITTATA This is a delicious meal that I often make for my weekday lunches or dinners. High in antioxidants, minerals and protein to support a healthy metabolism.

{

INGREDIENTS

}

1 leek, finely sliced 2 tablespoons extra-virgin olive oil 3 zucchini (courgette), cut into rounds 1 bunch kale or cavolo nero, washed, trimmed and finely shredded 90 g (3 oz) baby spinach 6 organic eggs sea salt to taste 90g (3 oz) goats feta

Preheat your oven to 180°C (350°F) fan forced. Sauté leek in olive oil until softened, then add the shredded kale and cook through for 5 minutes until wilted. Add the zucchini and spinach and cook for a further 5 minutes. BREAK eggs into a bowl, season with a little salt, then lightly whisk and pour over the vegetables in the pan. Crumble over the feta cheese and bake for 20 - 30 minutes until golden. INSPIRATION: Serve with fresh leafy greens drizzled with lemon and olive oil. + Serves 6 + Prep: 15 min. + Cook: 30 min.

GLUTEN FREE

58

SOY FREE

SUGAR FREE


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YUM. | TERESA CUTTER

WORLDS HEALTHIEST CHOCOLATE CAKE This chocolate cake is brimming with antioxidants to boost energy and promote wellbeing. I love that’s its super-moist and rich in heart healthy essential fats from the avocado oil. This cake is gluten free, dairy free and refined sugar free, making it the perfect healthy treat for everyone.

{

INGREDIENTS

}

125 ml (½ cup/4 fl oz) extra virgin avocado or olive oil 125 ml (½ cup/4 fl oz) almond milk 125 ml (½ cup/4 fl oz) pure maple syrup 4 organic eggs 2 teaspoons vanilla extract 3 teaspoons gluten free baking powder 60 g (½ cup/2 oz) dark cocoa powder 300 g (3 cups/10½ oz) almond meal avocado frosting to serve (see inspiration)

Preheat your oven to 160°C (320°F) fan-forced. Combine avocado oil, almond milk, maple syrup, eggs and vanilla into a bowl. Add the baking powder, cocoa and almond meal and mix through until combined. Bake for 45 minutes until cooked then remove from the oven to cool. Combine frosting ingredients until smooth then ice the cake generously. Store in the fridge until ready to serve. Double the recipe if making a double layered cake with frosting. INSPIRATION: To make the avocado frosting combine the flesh from 2 ripe avocados, 125 ml (½ cup/4 fl oz) pure maple syrup, 125 ml (½ cup/4 fl oz) coconut cream, 2 teaspoons vanilla extract, 60 g (½ cup/2 oz) dark cocoa powder and a generous pinch of sea salt. Blend until smooth and use as the frosting for the cake. + Makes 1 cake + Prep: 5 -10 min. + Cook: 45 min.

GLUTEN FREE

DAIRY FREE

SOY FREE

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YUM. | BUSINESS

WHAT’S BEING SERVED ON OUR FAMILY TABLE { S TA R T I N G I N T H E F O O D I N D U S T R Y F R E S H O U T O F H I G H S C H O O L , K A R E N N O W H A S G O R G E O U S G L U T E N F R E E P R O D U C T S T O P U T O N O U R FA M I LY TA B L E ! }

Words Karen Lackey, founder of Our Family Table

I entered the food industry straight out of high school, starting my own company 18 years ago. I had an epiphany that the world needed more dumplings, so I quit my job to create a gourmet range of dumplings. I’ve been creating and innovating ever since – not just dumplings, but also a gluten free range of popsicles and yoghurt and much more. Our Family Table is our newest product range, producing gluten free crumbed seafood! We are proud to be a family-run dynamic food business, bringing the best quality products to your family table. Having just launched Our Family Table, we’re excited to continue developing the consumer range in this gluten free brand. The possibilities are endless. At this stage, our range of gluten free seafood currently has five products:

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Premium Australian Whiting, Deep Sea Hake, Alaskan Deep-Sea Flounder, Fish Goujons and Crispy Squid Chips. Unlike other coated fish, our fish is lightly crumbed, celebrating the fish, not the crumb. We avoid batter in favour of a crumb coating as this ensures a crispier product when prepared at your home. Our seafood products are gluten free, wild caught and created with busy families in mind. We source our wild caught raw fish from Australia, Alaska, South America, South Africa and New Zealand and we proudly produce this range in our facility in Regional NSW. We believe in creating beautiful food that nourishes the soul. We also believe that everyone should be able to enjoy our products. As innovators of food, we


YUM. | BUSINESS

recognised that there were people who were unable to find gluten free products that were nourishing and good quality. So, we set about filling this gap by creating what many Australians wanted. We follow a strict food safety and production program. Every production batch of this range is independently tested by an external laboratory to validate the gluten free status prior to sale. At the heart of it, we are artisan producers. We don’t compromise on quality, using only the best ingredients. We tell a story through our food – of love for good quality ingredients, of sustainability and caring for the planet, of caring for what we put on your plate. For this particular range we focussed on the quality of the raw fish and reducing the gluten free coating to ensure the fish is the hero. We also adhered to our core company commitment to only ever manufacturing our range in Australia despite the cost of manufacturing overseas being cheaper. I’m passionate about food and this permeates through my business. I love the business I’ve built, the people I’ve met along the way and the products we’ve created. Most of all, I love that I can show my daughters that female entrepreneurs can have the balance.

The food industry has been at the core of our lives since before my husband and I were even together! Before we met, he was a national department manager and I had cold-called him several times but he always ignored my calls. I then went to one of his venues and filled in multiple copies of a food survey they had been using to gauge consumer taste trends. A few weeks later, he called saying there’s been an overwhelming response towards Asian finger foods and asked if my company could help. The rest, as they say, is history – and our love story! We now have two amazing daughters – a seven-year-old and a one-year-old. Between running a national food business, overseeing the launch of our new range into Coles and juggling family life, there’s never a dull moment. The days are long but we love what we do. Working with my husband and partner makes it so much easier. We are thrilled about our new product range and would love for you to try Our Family Table gluten free crumbed seafood! The entire range of Our Family Table is available at Coles nationally with a limited selection at Costco.

Facebook: @ourfamilytable Instagram: @ourfamilytable_au Website: www.ourfamilytable.com.au

63


A GLUTEN FREE CHRISTMAS FEAST { CHRISTMAS… THE MOST WONDERFUL TIME OF THE YEAR! WELL IT SHOULD BE BUT FOR SOME OF US, THIS TIME OF YEAR BRINGS A LOT OF STRESS AND FEAR OF GETTING SICK. HERE ARE MY TOP TIPS FOR STAYING SAFE AND CROSS-CONTAMINATION FREE THIS HOLIDAY SEASON. }

Words Olivia Jackson Battye, owner/publisher of yum. Gluten Free

The holiday season is such a magical time of year. After the end-of-year rush, we get to sit back, relax, enjoy cruisy days with family and friends and, in Australia, soak up the summer sun! In a perfect world, the most stressful part of the holidays would be deciding what presents to get each family member. However, for those of us with severe dietary restrictions, having family and friends together to share meals means an exhausting process of either cooking everything yourself or spending hours briefing each of the family members. Then comes the food spread and the anxiety of… was anything cross contaminated?? Here are the yum. Gluten Free top tips for a safe, enjoyable and relaxing holiday season! BRIEF FAMILY AND FRIENDS ON COELIAC DISEASE Send a mass email or Facebook message to everyone who will be gathering for Christmas. Briefly explain coeliac disease and emphasise the detriment of cross contamination. This is a helpful link to send along from Coeliac Australia: https://w w w.coeliac.org.au/crosscontamination/.

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PROPOSE A CHRISTMAS DAY MENU Put together a list of favourites (or family traditions) and grab some simple, gluten free recipes online. Show people just how easy it is to transition to a fully gluten free Christmas! Find brands that offer gluten free products as well for tricky items like gravy, sauces or anything that comes packaged. Ask people to sign up with what they’d like to prepare! SIMPLY ASK WHO IS COMFORTABLE CATERING FOR YOU You would not believe how grateful people are to be equipped with information to enable them to make an informed decision. As a rule of thumb, people who are not comfortable cooking for those with dietary requirements will happily let you know if you give them the opportunity. Invite them to bring their favourite drink to share. From here, you will know what gaps you need to fill to make sure you’re getting a balanced meal on the big day. Feel free to invite family and friends to send you pictures of packaging ingredient lists if they are unsure. Remind them to check for “may contain” and “processed


in the same facility” statements! ARRANGE THE GLUTEN FREE FOOD FIRST The day is here! There are a few tips here that I always do. When setting out the food, always be sure to have any foods with gluten in them last in the food line and grouped together (bread rolls etc) to reduce the risk of cross contamination. If possible, place the gluten free food on a separate counter or table to minimise the chance of cross contamination. This can easily happen by someone accidently using a serving utensil for a gluten containing food and then replacing it in a gluten free dish. So be sure that each dish has its own serving utensil. Lastly, ask to serve yourself first and load up your plate! People are always hesitant to get the food train going, so take this as your opportunity to make sure you’re safely fed. Additionally, this way everyone knows that their hard efforts won’t go to waste by someone accidentally dropping bread roll crumbs in each dish on the way past. Now you can feel relaxed when you sit down knowing that every precaution possible has been taken for a safe and cross contamination-free meal. TAKE A DIGESTIVE ENZYME Even after every single possible precaution, I always take a digestive enzyme before eating food not prepared in my own house. You want to take this enzyme prior to eating so it can be released in your small intestine. This will help assist your body in the breakdown of accidental gluten ingestion in an effort to minimize how long it’s in your body. Digestive enzymes are never a replacement for skipping any of the above steps but just one more opportunity to keep yourself safe and well! Please do all research necessary

before incorporating any supplements into your diet. Personally, I take GluteGuard, available online world-wide. LAUGH, CHAT AND ENJOY THE DAY! Believe it or not, how we set ourselves up mentally and emotionally directly affects our body’s ability to prepare itself for food and be able to digest it as intended. I spent years struggling with food anxiety, to the point that I would be sick before I’d even had a bite! I have lots of information on yum. on my battle with food anxiety and how I overcame it. Once the above precautions have been taken, sit back and soak up the day. Most importantly, this is an opportunity to enjoy a special time with loved ones. These are my top tips for a fantastic gluten free Christmas day! I hope this step-by-step list makes it simple and manageable to know that you can enjoy Christmas too. If you find yourself struggling with food anxiety, take proactive steps to address and resolve it. There are many ways to do this, so find what’s right for you. Talking about your experiences with supportive family and friends or simply dedicating time for a bit of meditation and deep breathing before events may be all you need to bring the fun back to the holidays and other social gatherings. Merry Christmas and Happy Holidays from yum. Gluten Free! #yumglutenfree #nocrumbsplease

Join our free community for more gluten free tips: thevillage.yumglutenfree.com.au

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WHOLESOME SUMMER VIBES Recipes/Photos Martyna Angell, www.wholesome-cook.com

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YUM. | MARTYNA ANGELL

STRAWBERRY AND BLUSH TOMATO CHEESECAKE GALETTES {

INGREDIENTS

}

PASTRY

FOR THE FILLING & TOPPING

1 cup plain gluten free flour plus extra for dusting

250 g cream cheese 2 tablespoons fresh cream

1/2 cup almond meal

2 tablespoons honey

1 tablespoon raw sugar

1/4 teaspoon vanilla powder

1/2 teaspoon vanilla powder or vanilla extract

100g Blush Sweet Delights Tomatoes halved

1/4 teaspoon sea salt flakes

100g large strawberries diced finely

130 g cold unsalted butter cubed

2 teaspoons golden icing sugar

2 tablespoons iced water

PASTRY: In a large bowl of food processor, pulse the flour, almond meal, sugar, vanilla, salt and butter until the mixture resembles coarse breadcrumbs. Add 2 tablespoons water and pulse until the mixture comes together forming a solid dough. Remove the pastry from the food processor, form into a log, wrap in plastic and place in the fridge for 15 minutes to chill. FILLING: Meanwhile, place cream cheese, cream, honey and vanilla in the food processor and process on medium, scraping down the sides a couple of times, until the mixture is smooth. Mix together diced strawberries and tomato halves. Preheat oven to 180°C (160°C fan-forced). Remove pastry from the fridge and cut into 4 equal rounds. Place each on a sheet of baking paper and flatten down to a 5mm thin round. Divide the cream cheese mixture evenly between the rounds, dolloping onto the middle of each round, leaving about 2cm pastry uncovered. Top each with the strawberry and tomato mixture and press the topping gently into the cheese mixture. Using a knife, gently life the overhanging pastry and fold in over the cheesecake mixture, pressing down gently over the filing pinching the sides. Bake for 30 minutes or until the crusts are golden. Transfer to a wire rack to cool for at least 1 hour before dusting with a little icing sugar, if using, and serving. + Makes 4 small tarts + Prep: 15 min. + Cook: 30 min.

GLUTEN FREE

EGG FREE

SOY FREE

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YUM. | MARTYNA ANGELL

LEFTOVER CHRISTMAS HAM FRIED RICE Bacon fat can be used instead of ham fat. While I used leftover Christmas ham in this recipe, any diced ham would do.

{

INGREDIENTS

}

2 tablespoons ham fat diced 1/2 cup diced baked ham 1 sprig spring onion sliced finely 1/2 cup broccoli florets 1 small carrot grated 1 cup cooked cooled rice* 1 egg 2 tablespoons finely chopped coriander 1 teaspoon ginger powder pinch sea salt flakes 1 tablespoon sesame seeds

Heat ham fat in a large frying pan or wok set over medium heat for the fat to render. Remove any gristly bits and discard. Add diced ham and cook, stirring for a minute. Add spring onion, broccoli and carrot. Stir-fry for 2-3 minutes until lightly cooked. Add rice and mix well. Push the rice to the side of the pan and crack in an egg, scramble and when almost cooked, stir through the rice. Season with ginger, coriander and salt. Sprinkle with sesame seeds and serve. TIP: *Cooled leftover rice or unheated microwavable rice is best as it won't get mushy when added to the pan. + Serves 1 + Prep: 5 min. + Cook: 10 min.

GLUTEN FREE

68

DAIRY FREE

EGG FREE

SOY FREE

SUGAR FREE


69


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YUM. | MARTYNA ANGELL

EASY CHRISTMAS FRUIT MINCE TRUFFLES {

INGREDIENTS

}

FRUIT MINCE FILLING ½ cup sultanas 3 Medjool dates, pitted 2 teaspoon teaspoons dark rum or natural rum essence 1/2 teaspoon vanilla essence 1/4 teaspoon ground cinnamon 1/4 teaspoon ginger powder Pinch ground cloves DARK CHOCOLATE COATING 25 g dark (70% cocoa) chocolate see note for a sugar-free version 10 goji berries

Place all fruit mince filling ingredients in a small bowl of a food processor and process until the filling resembles playdough consistency. Scoop out about ½ tablespoon of the mixture and roll into balls. Place in the fridge. Meanwhile, melt chocolate. Roll each ball in the chocolate and place on a piece of baking paper. Top each with a goji berry and place in the fridge for 15 minutes to set. NOTE: Make your own shell using 20g melted cacao butter, 1 tablespoon cacao powder, pinch vanilla powder and 10 stevia drops mixed at room temperature. + Serves 10 + Prep: 15 min. + Set: 15 min.

GLUTEN FREE

DAIRY FREE

EGG FREE

VEGAN

SOY FREE

SUGAR FREE

71


FAMILY FAVOURITES Recipes Margaret Pahos, www.createcookshare.com

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YUM. | CREATE COOK SHARE

SUMMER SPAGHETTI WITH BLISTERED TOMATOES AND FETA {

INGREDIENTS

}

250g gluten free spaghetti 1 tablespoon tomato paste ½ cup reserved cooking water (from pasta) 100g feta, crumbled 15 pitted kalamata olives 2 tablespoons extra virgin olive oil 3 garlic cloves, minced ½ teaspoon ground paprika fresh basil leaves BLISTERED TOMATOES 250g cherry tomatoes 1 tablespoon extra virgin olive oil 1 tablespoon balsamic vinegar sea salt & ground pepper

Preheat oven 200ºC fan forced. Place tomatoes on a tray lined with baking paper and drizzle the EVOO and balsamic vinegar and season with sea salt and pepper. Bake for 20 minutes. Once blistered remove from oven and set aside. In the meantime cook the pasta al dente according to packet instructions. Once cooked drain, reserving ½ cup of cooking water. In the same pot add the EVOO, garlic and olives and sauté for 2 minutes. Then add the pasta and toss to combine the garlic and olives. Add the tomato paste into the ½ cup of reserved cooking water and dissolve and then pour over the pasta. Combine to evenly coat. Season with freshly ground pepper and paprika and sprinkle the crumbled feta. Toss again to combine. Evenly divide between 2-3 plates and garnish with fresh basil leaves and an extra drizzle of EVOO. Add to each plate 4-5 blistered tomatoes and serve. Enjoy! + Serves 2-3 + Prep: 10 min. + Cook: 30 min.

GLUTEN FREE

EGG FREE

SOY FREE

SUGAR FREE

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YUM. | CREATE COOK SHARE

CHRISTMAS HAM WITH HOISIN SAUCE, ORANGE AND GINGER GLAZE {

INGREDIENTS

}

4 kg ham on the bone ½ cup Chang’s Gluten Free Hoisin Sauce ¼ cup orange juice 2 tablespoons lemon juice 2 tablespoons honey 1 tablespoon Dijon mustard 1 teaspoon ground ginger OR grated fresh ginger

Preheat oven to 165ºC fan forced. Place all glaze ingredients in a saucepan and bring to boil. Simmer for 3 minutes, take off heat and allow to cool while preparing ham. Prepare ham by removing skin (if skin still on), caution not to damage layer of fat underneath. Next score ham using a sharp knife in thin straight lines. Brush the fat with 1/3 of the glaze and then place into preheated oven for 30 minutes. After 30 minutes remove from oven and re-glaze with the second third of the glaze. Repeat this in a third time in another 30 minutes and bake for a final half hour (total cooking time 1.5 hours). Remember to turn the baking dish in the oven for even colouring. Once cooked allow to sit for 15 minutes before calving and serving. + Serves 12 + Prep: 15 min. + Cook: 1.5 hr.

GLUTEN FREE

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DAIRY FREE

EGG FREE

SOY FREE

SUGAR FREE


75


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YUM. | CREATE COOK SHARE

CHRISTMAS CHOCOLATE SPIDERS {

INGREDIENTS

}

225g chocolate melts, milk or white chocolate 1 pkt Chang’s Gluten Free Fried Noodles 12 cupcake papers Gluten free sugar strands or hundreds and thousands

Microwave chocolate in safe mixing bowl. Check and stir at 30-second intervals until melted. Alternatively, bring about an inch of water to a simmer in your saucepan. Set the heatproof bowl in the mouth of the pot, making sure the water doesn't touch the bottom of the bowl. Stir chocolate occasionally as it softens. When you have just a few small unmelted chunks, remove bowl from heat (residual heat will melt the rest). Add noodles and combine well until all are coated. Spoon the mixture into individual cupcake papers or straight onto a tray lined with baking paper. Sprinkle sugar strands or hundreds and thousands over the top and refrigerate for 1 hour. Store in airtight container in the fridge for 2 weeks. + Makes 12 chocolate spiders + Prep: 15 min. + Set: 1 hr.

GLUTEN FREE

EGG FREE

77


LIVE LIFE NOURISHED Recipes Casey-Lee Lyons, www.livelovenourish.com.au

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Photo Casey-Lee Lyons. Featuring Kumbia Nectarines


YUM. | LIVE LOVE NOURISH

SALMON, NECTARINE & WALNUT SALAD {

INGREDIENTS

}

2 large fillets salmon Extra virgin olive oil for cooking 4 heaped cups mixed delicate salad greens, (rocket, arugula) 4 ripe nectarines, quartered 1/4 cup fresh mint leaves, chopped 1/4 red onion, thinly sliced 1/4 cup extra virgin olive oil 1 teaspoon lemon juice 1 teaspoon mustard 1/2 cup walnuts, toasted

In a frying pan grill peaches on each side until caramelised grill marks appear. Set aside. Add 1 tbsp olive oil to a hot frying pan. Cook salmon until edges crisp and cooked through. Alternatively use hot smoked salmon, pre-cooked. Make salad dressing by combining olive oil, lemon juice & mustard. On a salad serving platter, spread across mixed leafy greens and mint. Sprinkle over red onion. Flake salmon through salad and arrange char grilled peaches. our over dressing and top with wants just before serving. TIPS: To save time use hot smoked salmon. As an alternative dressing use a drizzle of extra virgin olive oil and balsamic vinegar. + Serves 4 + Prep: 20 min.

GLUTEN FREE

DAIRY FREE

SOY FREE

SUGAR FREE

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YUM. | LIVE LOVE NOURISH

MANGO MACADAMIA & COCONUT POPSICLES {

INGREDIENTS

}

2 cups mango cheeks 3/4 cup vanilla coconut yoghurt or yoghurt of choice 1/2 cup chopped Australian macadamias

Spoon 1 tbsp yoghurt into each popsicle mould. Sprinkle macadamias on top. Top with with remaining yoghurt, adding into each mould on top of macadamias, filling 1/3 way up. In a blender puree mango cheeks. Pour into mould on top of coconut yoghurt. Transfer to the freezer to set for 4-6 hours. TIPS: If you have a sweet tooth, mix 1 tbsp honey or maple syrup into coconut yoghurt. If you can’t get fresh mangos you can use defrosted from frozen mango cheeks. You can also blend coconut yogurt with mango cheeks before freezing in popsicles. + Makes 6 + Prep: 5 min. + Set: 4 hr.

GLUTEN FREE

80

DAIRY FREE

EGG FREE

VEGAN

SOY FREE

SUGAR FREE


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Photo Samantha Pickthall. Featuring Australian Macadamias


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Olive & Joy diamond heart tea towel, $29Sherwood www.oliveandjoy.com Photos Casey-Lee Lyons, Emma O’Neill. Featuring Turkey from Rd Organics


YUM. | LIVE LOVE NOURISH

PESTO & CRANBERRY ROLLED TURKEY {

INGREDIENTS

}

2kg boned turkey breast 3 slices day old gluten free bread 1/2 cup pesto 1/2 cup dried cranberries Extra virgin live oil Kitchen twine

Pre-heat oven to 180°C. In a mixing bowl, break bread into large rough crumbs. Using bread a few days old is ideal. Add pesto and cranberries and roughly mix. Set aside. Place turkey breast onto a lined bench surface and cover. (Use baking paper). Using a meat mallet or rolling pin flatten turkey to create a larger surface area approx. 2cm thick. Remove cover. Spread filling over surface of turkey breast, not too close to the edge. Use the baking paper underneath to help guide you to roll the turkey up from the long side. Tuck in edges. Use kitchen twine to tie the rolled turkey in approx. 4cm intervals. Place onto a baking tray and lightly spray/brush with olive oil. Cook in oven for 45 - 55 minutes or until turkey is cooked through. Remove twine. Cover loosely with foil and allow to rest for 15 minutes before carving. TIP: Add 1/4 cup toasted pine nuts or macadamia nut chopped for extra texture. + Serves 8 + Prep: 10 min. + Cook: 30 min.

GLUTEN FREE

DAIRY FREE

EGG FREE

SOY FREE

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REAL FOOD RECIPES Photos Jo Anderson Recipes Caralee Fontenele, www.caraleefontenele.com

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YUM. | CARALEE FONTENELE

RAW STRAWBERRIES & CREAM CAKE This dessert is gorgeous and delicious! It can be made in advance as it freezes well.

{

INGREDIENTS

}

BASE 1 cup cashews 1 cup dates 1 cup desiccated coconut 1 tablespoon coconut oil 1/2 teaspoon vanilla extract FILLING 2 cups cashews, soaked 2 cups strawberries, fresh or frozen 1/2 cup coconut milk 1/2 cup coconut oil, melted 2 tablespoons honey 1 teaspoon vanilla extract 1 punnet fresh strawberries, garnish To make the base place the dates and cashews into a blender or food processor and blitz until it resembles a fine crumble. Add the desiccated coconut and blitz until all the ingredients are combined. Add the coconut oil and vanilla extract and mix through. Press the mixture into the base of a spring form cake tin that has been lined with baking paper and place in the fridge. To make the creamy filling, soak the cashew nuts for a minimum of three hours by covering the cashews with water and setting aside. In a food processor or blender place 2 cups of frozen or fresh strawberries and whizz until they are smooth. Add the drained, soaked cashew nuts and blend until smooth. Finally add the coconut milk, coconut oil, honey and vanilla extract. Blend until the mixture is very smooth, depending on your food processor this could take quite some time. Remove the base from the fridge. Slice several fresh strawberries and place around the edge of the cake tin so that they are standing up. Carefully pour the strawberry & vanilla cream over the base. Place back in the fridge to set for 2 hours. TIP: Make ahead and freeze! Remove 30 minutes prior to serving to defrost. + Serves 10 + Prep: 20 min. + Set: 2 hr.

GLUTEN FREE

DAIRY FREE

EGG FREE

VEGAN

SOY FREE

SUGAR FREE

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YUM. | CARALEE FONTENELE

CHOCOLATE & RASPBERRY CHIA MOUSSE PARFAIT This pudding is absolutely decadent and will only take you five minutes to throw together. Jo, the amazing talented lady who has done all the photos for the book, named this dessert her favourite of the entire book. As you can imagine when we shoot the photos for the book we also eat our way through all of the recipes. Yes, that is as much fun as it sounds!

{

INGREDIENTS

}

2 cups coconut cream 1 cup frozen raspberries 4 tablespoons natural maple syrup 1 teaspoon vanilla extract 6 tablespoons chia seeds 2 tablespoons raw cacao

To make the raspberry layer, place 1 cup of coconut cream, 1 cup of frozen raspberries, 2 tablespoons of maple syrup and ½ teaspoon of vanilla extract in a blender or food processor. Blitz until smooth. Stir in 3 tablespoons of chia seeds and pour into a sealed container. Place in the fridge to set for three hours. To make the chocolate layer, in a bowl place 1 cup of coconut cream, 2 tablespoons of cacao powder, 2 tablespoons of maple syrup and ½ teaspoon of vanilla extract. Whisk together until smooth. Stir in 3 tablespoons of chia seeds and combine all the ingredients. Pour into the base of the serving jars that you are going to use. Place in the fridge to set for three hours. Once both of the chia mousses are set, spoon the raspberry flavour on to the top of the chocolate layer and serve. + Serves 4 + Prep: 7 min. + Set: 3 hr.

GLUTEN FREE

86

DAIRY FREE

EGG FREE

VEGAN

SOY FREE

SUGAR FREE


87


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YUM. | CARALEE FONTENELE

BEETROOT CURED SALMON This dish is incredibly easy and festive, but there is no need to wait until Christmas to enjoy having cured salmon on hand. There are so many uses for cured salmon, you can have it as on a platter, on crackers, in salad or scrambled eggs just to name a few.

{

INGREDIENTS

}

1kg side of salmon, skin on 1 tablespoon black peppercorns, broken down 1 cup coarse Himalayan salt 1/2 cup coconut sugar 2 cups grated beetroot 1 bunch dill, chopped roughly 1 tablespoon finely grated ginger 1/2 tablespoon orange rind, finely grated

In a bowl mix the pepper salt and sugar together. Place the skin side of the salmon on a large tray that is lined with an oversized piece of baking paper. Evenly pack the salt mixture under the skin side and the flesh side on the salmon. Press down to ensure it packs on. In a large bowl mix beetroot, ginger, dill, and orange rind together and press down onto both sides of salmon on top of the salt mix. Fold sides of baking paper over salmon and then wrap tightly in cling wrap. Place in the fridge with a heavy flat dish or chopping board onto of the salmon and then weigh down even further by stacking chopping boards or cookbooks on top. Place in the fridge for 3 days. After three days unwrap the salmon and scrape the salt and beetroot mixtures away from the salmon. Slice thinly and roll into serve size bites, top with a dollop of mascarpone and garnish with dill. You can also serve as a topping on bilinis, cucumber crackers or sweet potato grissini. This dish is amazing and there are many fabulous ways to enjoy it. + Serves 50 + Prep: 20 min. + Set: 3 days.

GLUTEN FREE

DAIRY FREE

EGG FREE

SOY FREE

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HOLIDAY DELIGHTS Recipes Samantha Picktall, www.wholesomepatisserie.com


YUM. | SAMANTHA PICKTALL

RASPBERRY & CHOCOLATE SEMIFREDDO {

INGREDIENTS

}

3 large egg yolks 1 large whole egg 2 teaspoon vanilla bean extract 3/4 cup (150g) caster sugar 400ml thickened cream 1 cup fresh or frozen raspberries 150g dark chocolate, melted TOPPINGS 1/2 cup fresh cherries 1 tablespoon pure icing/confectioners sugar, to dust

Line a 6-inch x 9-inch (15cm x 23cm) rectangle loaf pan with 2 layers of cling film, allowing extra cling film to hang over the sides. Set aside. Prepare a large pot and half fill with water, bring to a simmer. Meanwhile, in a large heat-proof mixing bowl, add egg yolks, whole egg, vanilla and sugar. Once water is slowly simmering, sit bowl with egg mixture into the pot, ensuring the bottom of the bowl isn’t touching the water. Using a hand-held electric beater/whisk, beat egg mixture over the steaming water for 4-6 minutes or until mixture is thick and pale, this can happen fast so keep an eye on your mixture. Once thick and pale, remove from heat and set aside. In a separate mixing bowl, add thickened cream and using a hand-held electric beater/whisk, beat cream to firm peaks. Spoon whipped cream into thick egg mixture, gently fold until combined. Add raspberries and fold through until just combined, creating a raspberry swirl effect. Pour a 1/4 of the mixture into lined pan. Drizzle over half the melted chocolate. Pour another 1/4 of the mixture in the pan over the chocolate. Drizzle over remaining chocolate.Pour in remaining mixture and smooth out top. Fold over the excess cling film from the sides to cover the semifreddo, or cover with new cling film. Place in freezer to set for 6 hours or preferably overnight. Semifreddo will not be completely hard, it will be set. TO SERVE: Remove semifreddo from pan by picking it using the cling film. Turn out onto a serving plate/ platter. Remove cling film completely. Top with fresh cherries and a dusting of sifted icing sugar. NOTE: Store semifreddo in an airtight container, in the freezer, for 1-2 weeks. + Serves 6-8 + Prep: 20 min. + Chill: 6 hr or overnight.

GLUTEN FREE

SOY FREE

91


YUM. | SAMANTHA PICKTALL

ROSÉ MIMOSAS {

INGREDIENTS

}

MIMOSA 1 bottle dry rosé 2-3 cups fresh orange juice Fresh raspberries Fresh mint leaves GLASS RIM 1/4 cup water 2 tablespoons white caster sugar

GLASS RIM - OPTIONAL: Place water and sugar in two separate bowls. Dip the rim of the glass first into the water and then into the sugar, repeat with all glasses. MIMOSA: In wine serving glasses of choice, half fill each with rosé. Top each glass up with fresh orange juice. Place a few fresh raspberries and mint leaves in each mimosa. Serve and enjoy! + Serves 4 + Prep: 10 min.

GLUTEN FREE

92

DAIRY FREE

EGG FREE

VEGAN

SOY FREE


YUM. | SAMANTHA PICKTALL

CRANBERRY & WHITE CHOCOLATE COOKIES {

INGREDIENTS

}

250g gluten free all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 125g salted butter, cubed small 1/2 cup coconut sugar 1/2 cup dried cranberries 1/2 cup white chocolate chips 1 medium-large egg, lightly whisked 2 tablespoons almond milk or milk of choice

Preheat oven to 190ยบC (375ยบF). Line a large baking tray with parchment paper, set aside.In a large mixing bowl, sift flour, cinnamon and nutmeg together, mix well. Add cubed butter, rub into flour using your hands, until mixture resembles a coarse crumb. Stir through sugar, cranberries and white chocolate, mix until well combined. Add lightly whisked egg and milk, stir together with a wooden spoon until it forms a soft dough. If mixture is still too dry, add another 1 tablespoon of milk. Pick up approx. 1-2 tablespoons of mixture and roll into a ball. Place on lined tray and press down to form cookies. Repeat with remaining mixture. Bake for 15-18 minutes or until lightly golden. Remove cookies and cool on tray for 5 minutes. Transfer to a wire rack to cool completely. Enjoy! NOTE: Store in an airtight container in the pantry for one week. + Makes 12 cookies + Prep: 14 min.+ Cook: 20 min.

GLUTEN FREE

95


NEXT ISSUE AUTUMN - FEB 2020

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yum. Gluten Free Magazine Celebrate Summer 2019  

Our Celebrate Summer 2019 issue focuses on recipes for the summer months and festive season, meal prepping to stay out of the kitchen, avoid...

yum. Gluten Free Magazine Celebrate Summer 2019  

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