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MARCH 2014


Simply delicious

Find out more at coles.com.au/simplyglutenfree


A new and exclusive range of more than 40 gluten free products at Coles Available in the health food and freezer aisle


High in Fibre Low in Fat 100% Gluten Free Wheat Free

re r o m fo n Eve Bred dy ’ e ‘Bo r u t P ery a Ev love to

Dairy Free Soy free Guilt Free

NEW

Now Available at

NEW

For great gluten free lifestyle tips, find us at facebook.com/PureBredAustralia and pure-bred.com


Try the delicious new Raisin Toast and Chia Seed varieties from PureBred at Coles today. Full of Fruit and fibre, PureBred is changing people’s lives! Recent comments from

facebook.com/PureBredAustralia

“For the first time ever, Gluten Free bread doesn’t taste gluten free! PureBred has broken the curse of ill tasting gluten-free bread!” Harry Rutner

“My 3 year old son has been diagnosed Coeliac, some days the only thing he will eat is PureBred..... Thanks” Leah Greenwood

“Everybody loves PureBred as its full of fibre and stays fresh to the very last slice, even the kids love it for their lunches :)” Jill Ayres

“The best-tasting gluten-free bread around, hands down, and hands off my yummy PureBred!” Andrew Lock

“PureBred tastes like traditional bread and are not the cardboard gluten free loaves we are expected to pay a fortune for. True value and great taste, yes please!” Debbie McDonald “Everybody loves purebred because it’s that moment of bliss when you bite into a slice completely guilt free. Who needs gluten? I don’t.. I’m a PureBred!!” Maurissa Gomez


Available at

Available at


contents {

yum. gluten free magazine - fresh issue

28

My Berries

13

Whats On

Coeliac Australia celebrate Coeliac awareness week 13-20th March 2014

26

MELISSA Ambrosini

From depths of darkness, Melissa Ambrosini finds her ow pathway to wellness

Raspberries are the rockstars of the fruit world and deserve a little bit of extra attention

30

Freshen Up

24

Green Machine

Add these gf goodies to your shopping list

50

Wandering Cooks

A Brisbane course will give wings to new businesses in the food industry - and help them soar

54

A beautiful collection of fresh recipes all made gluten free

Nutritionist & Chef Zoe Bingley-Pullin

42

We pack a lot into our modern lives - the key is making sure some of it is nutrition

Table Talk

What’s new, what’s fab, what’s made us shout ‘hooray’ this month - it’s all here

46

Soma Organics

t’s the tasty bite you can chuck in your bag for later and there’s more where that came from

}

64

Healthy Reading

Gluten-free bookworms unite!

66

cATERING OPTIONS

Party like there’s no gluten!

70

FROZEN BOOZA

Give your taste buds a little trip to the middle east with a time-honoured combination


“yum.” It’s the universal word for flavour and great taste. It’s the verbal reward for any cook who has spent time beside a kitchen bench. It is also the name of this, the latest Australian online magazine celebrating, exploring, understanding, informing and reviewing anything and everything gluten-free.

meet our publishing team

bianca shugg Editor/Publisher | www.yumglutenfree.com.au

Bianca Shugg is proud to say she is living with coeliac disease. While the diagnosis may originally have been looked upon as a negative, her new found gluten-free way of life has been the catalyst for amazingly positive things including her popular blog, Mrs Gluten Free, and now yum. magazine. Bianca was the founder and managing director of a boutique parenting magazine and has held other positions in marketing, communications and publishing.

vanessa russell Creative Director |www.raspberrycreative.com.au

With a background of more than 20 years in design, Vanessa has built up a substantial and diverse creative portfolio. While she has worked for some of the biggest players in the media, managing and training teams of creative designers, Vanessa nowadays prefers servicing her own fabulous clients under her own equally as fabulous design studio, Raspberry Creative. She is dedicated to finding a creative solution, with a passion for magazine design and styling. Vanessa also designs and retails her own range of kids’ party stationery through her website, with stockists all around the country.

naomi vasington Photography | www.naomivphotography.com.au

Naomi is an experienced photographer specialising in weddings, events, corporate and commercial work and fashion. Most well known for her wedding photography, Naomi has a natural talent for capturing special moments with the perfect shot, which is why she has been engaged to shoot clients’ weddings in exotic locations all around the world. Her style is modern and contemporary, yet classic, Naomi’s bevy of satisfied subjects is proof of her ability behind the lens.

wendy somerville Foodie| wendy@yumglutenfree.com.au

Wendy has had a passionate affair with food all her adult life. After starting out as a picky eater as a kid, in her 20s Wendy was vegetarian (except for the bacon in her mum’s ‘rescue package’ quiches). She ventured into meats tempted by the beautiful pictures and recipes in Gourmet magazine and after a trip to Europe in 2004 came back a converted carnivore. There is little she hasn’t eaten or tried. She is now enthusiastically modifying recipes for coeliacs, ensuring their edibility in the process.


connect the dots {

HOW TO READ yum. magazine

}

You will notice throughout this magazine we have featured coloured dots within recipes that let you know how allergy friendly that particular recipe is. While we’ve done our best to bring you the most accurate information, please note that you should always check the ingredients lists of all recipes (and products) before using them, in accordance to your allergies.

gluten free

dairy free

vegan

nut free

SOY free

SUGAR free

Preservative

free

shop gluten free with confidence {

F ro m C oel i ac A u stral i a - www . coel i ac . or g . a u

}

The Crossed Grain Logo (pictured below right) helps you shop gluten-free with confidence, as products with this logo on the packaging have been developed to make gluten-free choices quicker, easier and safer. All products using this logo have been reviewed and approved by Coeliac Australia as part of their endorsement program and are suitable for a gluten-free diet. Coeliac Australia asks that you support these manufacturers by purchasing products carrying this logo whenever possible. This will help maintain the range and variety of products available from these manufacturers and encourage them to continue to supply gluten-free options for those with coeliac disease or other conditions requiring a gluten-free diet. Products that use this logo are: •  Tested to have gluten levels <20ppm (considered suitable as per the Codex standard for gluten). Should the logo be used in combination with a gluten-free claim, the product must measure to have no detectable gluten as per the FSANZ guidelines for gluten free. • Subject to lab testing every 12 months and random annual audits. • Independently approved. • Supporting those following a gluten-free diet.


from the editor {

welcome to o u r e x citi n g g l u te n - f r ee p u blicatio n

}

I started yum because I wanted to help people, especially those diagnosed with coeliac disease, not to feel so alienated when it came to food. For me, once I got a good understanding of substitutes and how to apply them, I actually felt like my cooking was better than before. But I still didn’t realise just how many people were affected by the condition and gluten intolerance. I was completely overwhelmed with the interest in our simple Facebook recipes posted in February that lead to yum going viral! Yum was seen by more than two million people in four days. This was definitely all the confirmation I needed to show that we are heading down the right track! So, welcome to our new readers and subscribers. I am so excited to now bring yum.glutenfree magazine to you monthly. Full of recipes, products, brands, people and ideas yum is the portal to all things gluten-free in Australia. Our March issue is themed “Fresh”. Which is far from how I felt after our food shoot this issue – I had forgotten to apply sunscreen before heading to our seaside location and was completely burnt. Lesson learnt - shoot indoors. We have teamed up with the amazing Wandering Cooks in South Brisbane to create and shoot our April “Chocolate” edition. Yummo! Have a wonderful month and please send any questions and/or suggestions to me at info@yumglutenfree.com.au.

Bianca Shugg, Publisher/Editor

N e x t i s s u e - 0 1 a p r i l 2 0 1 4 - c h o c o l at e contribute@yumglutenfree.com.au - product information and images advertise@yumglutenfree.com.au - advertising editorial@yumglutenfree.com.au - editorial and feature requests info@yumglutenfree.com.au - general enquiries

Disclaimers and Limitation of Liability The content of yum. gluten free magazine, including the information, names, images, pictures, logos and icons regarding or relating to www. yumglutenfree.com.au or its products and services (or to third party products and services), is provided “AS IS” and on an “IS AVAILABLE” basis without any representations or any kind of warranty made (whether express or implied by law) to the extent permitted by law, including the implied warranties of satisfactory quality, fitness for a particular purpose, non-infringement, compatibility, security and accuracy. These terms shall be governed by and interpreted in accordance with the laws of Australia. If you are a consumer, then you may have rights to bring court proceedings in the courts of the country in which you are domiciled. Otherwise, to the fullest extent permitted by law, you and we shall bring all court proceedings in the courts of Australia. Copyright Notice The written and visual contents of this magazine are protected by copyright. You may not reproduce our content online or in print without first obtaining written permission. yum. magazine content cannot be reprinted without obtaining author permission and notifying the magazine. The unique combination of images, colours, sizes, typography, and positioning – “the design” of this magazine is copyright by yum. magazine and may not be reproduced. Images cannot be reproduced outside this magazine, except by the photographer or stylist who created them. The CSS, XHTML, and JavaScript used to design this magazine is considered part of the design of the magazine that is copyrighted.


FEEL GREAT Packed with

wholesome seeds, goji & tahini!

THIS SUMMER

INSIDE & OUT HIGH FIBRE

NOTHING ARTIFICIAL

GLUTEN FREE

ps

hel y l t n Ge things

p to kee moothly gs movin now what k (if you ean). Im

Available from selected supermarkets, pharmacies, health food stores and gyms.

www.slimsecrets.com.au

Selected Selected


what’s on {

in the gluten-free world

}

perth

national

Health & Wellness Networking Event Alison Morgan, Director of Relauncher presents the Perth Health & Wellness Networking Event. Want to connect with, and be inspired by, like-minded people in a relaxed setting? If you’re a blogger, business owner, wanting to break into the health and wellness industry or a health enthusiast this event is for YOU! This is a great opportunity to grow your network and make valuable industry connections! Guest speaker: Tara Simich, founder of The Jungle Body. The Jungle Body® Programs are found in over 6 Countries around the Globe & continue to provide a unique & fun way to exercise and achieve results. 181A High Street, Fremantle 9th March, 2.30 - 4:30pm www.relauncher.com.au

Coeliac Australia awareness week Coeliac Australia is working to increase the rates of testing and diagnosis of coeliac disease – one of Australia’s most commonly under-diagnosed conditions. Coeliac Awareness Week is held annually between 13 and 20 March and aims to raise awareness and discussion of coeliac disease, encouraging symptom awareness among the public, as well as general practitioners, and promotes the message of the importance of getting tested. 13 - 20th March 2014 www.coeliac.org.au

melbourne cooking with confidence Coeliac Australia is working to increase Cook with Confidence was established by Catherine Van Bronswijk to provide hands-on cooking demonstration classes in Melbourne for people who want or need to learn more about living well with Coeliac Disease, FODMAP & other dietary intolerances. Classes are held weekdays and on selected Saturday afternoons. www.cookwithconfidence.com.au

sydney / brisbane Gluten Free Wholefoods Workshop Join Angie at one of her workshops this year and deepen your understanding about gluten free wholefoods. In each of these classes Angie will be demonstrating how to prepare wholefoods for optimal digestion and how to create delicious and nourishing meals, snacks and treats that the whole family will enjoy. You will walk away with plenty of useful and practical information, a satisfied belly as well as plenty of great recipes to add to your repertoire. Sydney: 5th April, 2.00 - 5.00pm, Sydney Cooking School, 73 Military Road, Neutral Bay Brisbane: 12 April, 2.00 - 5.00pm, The Roastery Cafe @ Rouge Coffee, 25 Glenelg Street, South Brisbane www.angieglutenfree.com


yum. | shopping list

yum. mag’s fave foodie finds { a d d the s e gf goo d i e s to y o u r ne x t s hopp i ng l i s t }

maison blue

Heritage Blue Pint Jar and Lid Limited Edition. These limited edition jars are a celebration of the heritage, featuring periodcorrect blue colour and embossed logos on the front and back. These vintage-inspired jars maintain all of Ball’s modern standards for quality and reliability. Perfect for all of your home canning needs or as a collectible item! www.ballmason.com.au

cappuccino mix Made from the finest ingredients & carefully selected from around the world, Organic Cappuccino is an easy, deliciously creamy drink ready to go whilst you’re on the go! Pop a few in your bag/suitcase so you’re never without! 100% Gluten Free, Organic, Fair Trade & Carbon Neutral. Pack of 10. www.republicacoffee.com.au

cold pressed

Pressed Juices extracted by cold pressing is the most nutritionally complete juice available, and contains up to 5 times more vitamins, minerals and enzymes than juice made by any other method. Each morning their fresh produce is slowly cold pressed - no additives, no pasteurisation or preservatives, just live juice - and immediately bottled to ensure a shelf life of up to 3 days when refrigerated. Whether you’re interested in a detox or cleanse program, or a daily juice to get in more servings of fruit and vegetables. www.pressedjuices.com.au


yum. | shopping list

activated m

uesli

2Die4’s very popular and delicious Organic Muesli contains Activated Organic: Almonds, Pecans, Buckwheat, Sunflowers, Pepitas and Pistachios. With Organic: Sultanas, Cranberries, Rolled Quinoa, Rolled Amaranth and Coconut. Low GI, Gluten free and Vegan. www.2die4livefoods.com.au

raspberry crush

Raspberry Crush available My Berries Stall at Jan Power’s Queen Street Mall farmers markets in Brisbane. Pop down to stock up on your raspberry supply. www.facebook.com/pages/My-Berries

caveman cookies

Rainforest Caveman Cookies are made with ingredients that cavemen in the Amazon might have enjoyed. They are fruity and delicious with exotic rainforest flavours like Brazil nuts and cayenne pepper. These cookies are made with honey, almond meal, brazil nut meal, chopped almonds, dried cherries, nutmeg, and cayenne pepper. www.cavemancookies.com

rainbow superf

ood

Loving Earth’s Rainbow Superfood Blend sustains your body to support the most demanding of lifestyles. Maqui & Acai are the ultimate purple antioxidant superfoods. Gubinge & Camu Camu are incredibly high sources of vitamin C; both are wholefoods, so your body will absorb them more effectively than synthetic supplements. AFA from Upper Klamath Lake in Oregon, USA is the most balanced, nutrient-rich superfood on Earth, with the highest protein and trace mineral concentration of any wholefood. The nutrients contained within AFA may have a strong positive impact on the immune system, intestinal function and the brain. www. lovingearth.net


y u m . | M e l i s s a Am b r o s i n i

STOP AND GLOW {

from dept h s of dark n ess , M e l issa A mbrosi n i fi n ds h er o w n pat h way to w e l l n ess } Words Wendy Hughes

Optimum health is something most of us take for granted at some stage of life. Sometimes we ignore little, or even glaring, signs until the sudden jolt of a serious scare lends a bit of clarity to the situation and forces us to refocus on our bodies. For Melissa Ambrosini, juggling a champagne lifestyle with a hectic pace as a dancer, model and actor was taking a drastic toll long before she faced stopped to acknowledge it. By the time she realised she could no longer keep up, she was in a hospital bed battling fatigue, thyroid problems, mineral and vitamin deficiencies and a cold sore virus so bad that she had to be fed through a drip. “Four years ago I was living a very, very different life,” a now relaxed and glowingly healthy Ambrosini says, recalling her crazy jet-setting schedule. “I was a dancer at the Moulin Rouge in Paris and worked on Home and Away and Packed to the Rafters. I was living off champagne and canapés, four hours sleep a night and just really not loving myself or looking after myself whatsoever… as a result of that I got extremely, extremely ill. Ambrosini says she ignored “about a year’s worth of warning signs” before ending up in hospital with a long list of health issues including sores all over her face. “It was very, very nasty. I looked like someone had taken a blow torch to my face.” Finally, lying there, she told herself she had to find a better way to live. “I had this realisation that was like, OK girlfriend you got yourself here, you have to get yourself out.” That moment was the catalyst for rewriting her future. She began investigating holistic nutrition and how to heal the body naturally through food, and the more she learned the more she wanted to know. “I went and studied holistic nutrition which then led me on this beautiful, beautiful path,” she says. “I created this beautiful business and it’s all from my heart. Everything I do is from my heart and it’s so incredibly rewarding to do what I love every single day.” Does she miss the old life?


y u m . | M e l i s s a Am b r o s i n i

“I miss performing but I do get to do that in my own way now, I do a lot of speaking.

when we need to up the ante on self-love and self-care even more.

“It’s funny, I feel like life for me was a dress rehearsal for what I was really meant to be doing.

“It’s so easy to let it slip and let things get in the way but the more and more I put myself first, the more I can give back to other people.’’

“There’s no mistake that I’ve had all this performing background because it’s allowed me the confidence to do these things now.’’ Path to Wellness began as a holistic, health life-coaching business and Ambrosini now runs retreats, writes a full-time blog and runs various events and workshops. “I help women be the best version of themselves and fall in love with themselves, and that’s kind of my main message.” She says the stories she hears from women often have a similar pattern - everyone is busy, too rushed, and prone to putting self-care and self-love at the bottom of their to-do lists. “But it needs to be up the top of that list,” she says. “And when we are busy and when we are stressed that’s

A year ago she launched the ebook, 12 Steps to Wellness and the response has been so positive that it will be published as a hardcover book later this year. “People are asking for it so I’m going to do it,” she says. “One of the steps obviously is eat well and I talk about how to really eat for yourself because I don’t believe that one diet fits all - I believe we have to work out what’s right for us.” She said while the “Melissa Ambrossi diet” was right for her, every other person needed to find the one that was right for them - the diet with their name on it. “I can guide you and support you and we can get all this information… but you’ve really got to tune in to see what works for your body. That’s going to be the most empowering diet that you can embark on.”


y u m . | M e l i s s a Am b r o s i n i

After her life-changing hospital stay, Ambrosini adopted a gluten-free diet and continues to stick to it.

“I eat very simply. For lunch or dinner it’s usually big salads or veges with some sort of protein, some wild caught salmon or some chicken, or some sort of meat.

“My fiancé and his son, we’re all gluten-free,” she says. “It’s very simple, I don’t complicate it too much.” “It’s something that I took on board when I got really sick. I learnt it in my studies and I felt it, I experimented on myself, I experimented with it, without it, I was my own guinea pig. Melissa says she now realises her body thrives without gluten and when she does accidentally have it, she can feel the effects. “I’m not coeliac but I definitely have an intolerance to it as do a lot of people, so I think incorporating a gluten-free diet is probably one of the best things that you could do. For anybody? “For anybody, especially if you have any sort of inflammation, illness or disease in your body, cut out all gluten asap because it’s going to inflame you. It’s very important to limit it as much as you can.” Ambrosini is a big fan of green smoothies - it’s how she begins every single day.

It’s shaping up as a big year for Ambrosini - not only getting married and publishing her book, but also running more online courses, a special retreat, rebranding her business and launching new products. “There’s so much happening with business and my main goal is just to empower as many people as I can to live their best, healthiest and happiest life and that comes out through everything I do, whether it’s a retreat or a blog post.” “It’s so exciting to be able to share it all with my beautiful tribe and the community I’ve created online.’’ So it seems there is hope for those caught up in a frantic lifestyle. It’s a matter of slowing down enough to see the road ahead and maybe plan a healthy detour or two before you hit that fork in the road. www.pathtowellness.com.au


y u m . | M e l i s s a Am b r o s i n i

Sweet Potato Pie With Candied Walnuts {

Ingredients

}

crust 3 cups walnuts 3 tablespoons organic raw honey 1 tablespoon raw coconut oil, melted ¾ teaspoons cinnamon / teaspoons nutmeg

1 8

Pinch of sea salt filling ¼ cup coconut oil, melted ¼ cup coconut butter, melted ¾ cup filtered water 1 tablespoon raw organic honey 1 teaspoon vanilla bean powder ¼ teaspoon nutmeg ½ teaspoon ground ginger 3 cups of chopped sweet potato topping 1 cup walnuts, roughly chopped 1 tablespoon raw organic honey ½ teaspoon cinnamon Pinch of sea salt

{ crust } Place everything in the food processor and blend until combine. Press into a 9” tin. Place in the freezer. { filling} Steam sweet potato, make sure it’s not too soft, leave it a touch hard in the middle. Place everything into the food processor and blend. Add on top of the crust and place in the fridge. { topping} Combine all the ingredients into a small bowl and mix until walnuts are completely covered. Sprinkle over cake evenly. Pop back in the freezer for 3 hours. Thaw out before serving. Immensely enjoy!

gluten free

dairy free

SOY free

Preservative

free

vegan


y u m . | M e l i s s a Am b r o s i n i

Coconut & Blueberry Almond Pancakes

raw cacao cherry brownie

{

{

Ingredients

}

Ingredients

}

½ cup of blanched almond meal

1 ½ cups dates, pitted

1 ½ cup of desiccated coconut

2 cups walnuts

¼ teaspoon sea salt

¼ cup hemp seeds

5 organic eggs

2 tablespoons chia seeds

1 3

/ cup organic whole milk

½ cup desiccated coconut

2 tablespoons organic raw honey

1 3

Frozen blueberries (or any other berry)

2 tablespoons melted coconut oil

Coconut oil


¼ teaspoon Celtic salt

/ cup raw cacao powder

¼ teaspoon cinnamon 1 cup fresh cherries, pitted In a bowl mix all the dry ingredients – almond meal, coconut and salt. In a second bowl, mix all the wet ingredients – eggs, milk and honey. Fold the wet ingredients into the dry and mix batter. Stir in berries. Heat coconut oil in pan on medium heat and ladle in the desired size (try not to go too big otherwise it gets a bit hard to flip).

Place everything in the food processor and blend until combined. Place in the freezer for 30 minutes. Remove from freezer and cut into desired shape. Serve with fresh cherries.

Let the pancake cook at low flame until bubbles form. Loosen the pancake and flip. Add a bit of honey or cinnamon on top to garnish.

gluten free

dairy free

SOY free

Preservative

free

gluten free

dairy free

SOY free

Preservative

free

vegan


yum. | shopping list

green machine { add these gf goodies to your shopping list }

1.

3.

2.

9.

4.

8.

7.

5. 6.

stockists 1. Paleo Crunch, Original Crunch www.paleosnacks.com.au, 2. C Coconut Water Organic www.coconutwater.com.au, 3. Jute Carry Bag, www.biome.com.au, 4. Ronda Fresh Aioli, Lime Zest www.ronda. com.au, 5. Peeled Snacks, Apple Clusters www.justsnacks.com.au, 6. Veggie Crisps www.justsnacks.com.au, 7. Luv Sum, Pick Me Up Balls www.justsnacks.com.au, 8. Greenday, Broccoli Chips www.greendaychips.com.au, 9. Brookfarm, Gluten Free Muesli Bar www.brookfarm.com.au


yum. | shopping list

rosie red { add these gf goodies to your shopping list }

3.

4.

1.

2.

9.

8.

4.

7.

5. 6.

www.pure-bred.com.au, 2. Capi, Cranberry Soda www.capi.com.au, 3. Orgran, Pastry Mix www.orgran.com.au, 4. Loving Earth, Raw Organic Red Kale Chips www.lovingearth.net, 5. Simple and Crisp, Blood orange Crisps www.simpleandcrisp.com, 6. Supa Secrets Kids Snack, Sweet Chilli and Sour Cream Potato Chips www.slimsecrets. com.au, 7. Eco staple free stapler cube (red) www.biome.com.au, 8. Ronda Fresh Aioli, Piri Piri (mild chilli) www.ronda. com.au, 9. Danielle, Spicy Carrot Chips www.daniellechips.com stockists 1. PureBred, Farmhouse White Loaf


yum. | shopping list

mellow yellow { add these gf goodies to your shopping list }

2.

3. 4. 1.

9. 8.

4.

7.

6.

5.

1. Little Miss Sunshine, Tin Lunchbox www.breezer.com.au, 2. Supa Secrets Kids Snack, honey Soy Chicken Potato Chips www.slimsecrets.com.au 3. Greenday, Mango Chips www.greendaychips.com.au, 4. Brookfarm, Macadamia Oil www.brookfarm. com.au, 5. Goodie Balls www.goodieballs.com.au, 6. Wellabyâ&#x20AC;&#x2122;s, Cheese Ups www.wellabys.com.au, 7. Ronda Pate, www.ronda.com. au 8. Yellow reusable coffee cup www.biome.com.au, 9.Loving Earth, Raw Organic Yellow Kale Chips www.lovingearth.net

stockists


yum. | shopping list

nude naturals { add these gf goodies to your shopping list }

1.

2.

3.

4.

8.

9.

7.

5. 6.

1. The collective Dairy, Straight Up Honest Yoghurt www.thecollectivedairy.com, 2. Organic Road, Extra Virgin Coconut Oil www.organicroad.com.au, 3. Greenday, Mixed Fruit Chips www.greendaychips.com.au, 4. Ball Mason, Straw Stainless Steel Drinking with Bend www.ballmason.com.au, 5. Cotton Produce Bags, set of 4 www.therawfoodstore.com.au, 6. Black + Blum sandwich on board - lime www.biome.com.au, 7. ABC Delicious, Bamboo Utensils www.myer.com.au, 8.Danielle, Roasted Coconut Chips www.daniellechips.com, 9. Co Yo, Natural Coconut Milk yoghurt www.coyo.com.au stockists


yum. | my berries

BERRY BEST {

RASPBERRIES ARE THE ROCKSTARS OF THE FRUIT WORlD AND DESERVE A LITTLE BIT OF EXTRA ATTENTION

}

Words Wendy Hughes

As a former chef, Stuart McGruddy knows all about the importance of pristine produce and, along with wife Allison, he’s pouring that knowledge into the couple’s new venture, My Berries. Their gorgeous raspberries raise any breakfast or dessert to greater heights. But of course, these days, good looks alone are not enough - consumers want maximum flavour and they also need to know that the produce they’re buying is only that - without an unseen bunch of numbers or chemicals lurking in the background. So at their family farm, north of Brisbane, Stuart and Allison adhere to strict environmental measures to ensure freshness, flavour and pristine quality. The fruit is grown high off the ground away from lurking pests and environmentally friendly alternatives including

the Bugs for Bugs range are used to deter unwanted bugs. This means bees, lacewings and lady beetles are plentiful, busily contributing to a happy environment for each of those little raspberry flowers to develop into a beautiful berry. All the berries are hand-picked and packed the day before they’re sold and the couple have just launched a range of raspberry-based products including milk and dark chocolate “raspberry bombs” which they sell alongside their fruit at farmers markets around Brisbane. You’ll find them at Jan Powers Farmers Markets including in the city on Wednesdays and at Mitchelton on the first Sunday of every month, as well as the Davies Park Markets, West End, every Saturday. 0412 352 321 email: eatme@myberries.com.au www.facebook.com/My-Berries


To try Brookfarm's award winning gluten free muesli visit www.brookfarm.com.au/yumgf with response code MARCHYUMGF* *While stocks last. Conditions apply.

Cook with Confidence demonstration classes are tailored for people who have Coeliac Disease and dietary intolerances and provide you with the confidence to cook for your family or friends at home. Book any of our cooking demonstrations and

• create meals and dishes that are easy, healthy and cost

effective, with maximum flavour but without the need to spend all day in the kitchen

• learn short-cuts through specialised, easy to find ingredients and equipment

• taste all dishes demonstrated and be inspired To see the full range of classes visit

www.cookwithconfidence.com.au

For bookings and further information contact Catherine on 0417 373 501 catherine@cookwithconfidence.com.au www.facebook.com/CookwithConfidenceAustralia


freshen up

Recipes Wendy Somerville Photography Naomi V Photography Food styling Vanessa Russell, Bianca Shugg


yum. | fresh

Chicken Salad with Cucumber, Coconut, Grapefruit & Pistachios {

Ingredients

}

2 skinless chicken breast fillets, 200g each freshly ground Black pepper sea salt
 80ml Extra Virgin Olive Oil
 1 tbsp lemon juice 10g fresh Flat-leaf parsley leaves 65g Pistachios roughly chopped ¼ cup coconut ribbons
 1 small cucumber (ribboned by using a peeler to shave it thinly) 1 cup watercress leaves 0.5 finely sliced Red Onion 1 grapefruit segmented Coconut Yoghurt Dressing 100ml coconut yoghurt
 2 tablespoons Olive Oil
 1 tablespoon Lemon Juice 1 tsp soy sauce
sea salt
 freshly ground Black pepper 1 finely sliced Red chilli

Slice chicken into thin strips, season with the salt and pepper and sauté in the oil a few minutes either side until cooked through. Transfer to a plate and drizzle with lemon juice.

For the dressing put all ingredients in a small bowl and whisk together until the flavour is well incorporated.

Layer all the ingredients on a platter and toss together lightly.

+ Serves 4 +

gluten free

Drizzle over the salad and serve.

dairy free


yum. | fresh

Chilled melon gazpacho with basil leaves, pancetta & croutons {

Ingredients

}

800g vine ripened tomatoes coarsely chopped (approx. 7)
 500g watermelon, coarsely chopped
 1 continental cucumber, peeled, halved lengthways, seeds removed, coarsely chopped
 1 small Spanish onion, coarsely chopped
 80 ml (1/3 cup) extra virgin olive oil, plus extra to serve
 1 ½ tbsp sherry vinegar
 ½ fresh or roasted garlic clove
 350g crustless gluten free bread, cut into crouton-sized pieces
 100 ml butter
 8 slices pancetta, olive oil

You can make this soup 2 days ahead.

Add pancetta to medium hot dry frypan and cook quickly on each side until crispy. Drain on absorbent paper.

Combine tomato, watermelon, cucumber, onion in a glass/ ceramic or ceramic bowl. Ass the extra virgin olive oil, vinegar, garlic and 100 g of the bread and refrigerate until bread is soft (at least 1 hour). In batches, blend the mixture from the bowl until very smooth. Stain through a course sieve into a glass/ceramic or plastic container, season to taste and refrigerate for flavours to develop overnight. Heat butter in a frying pan over medium heat, add remaining bread and stir occasionally until golden and crisp (3-5 minutes). Remove with a slotted spoon and drain on absorbent paper.

gluten free

Serve chilled soup into bowls. Place pancetta, croutons and basil leaves on top of the soup in 
each bowl of soup. Drizzle a little olive oil over each bowl and serve. + Serves 4-6 as a light meal.

vegan


Olive & Joy diamond heart tea towel, $29 www.oliveandjoy.com


yum. | fresh

Chickpea burger Avocado & Green salad Pockets with Lime Mayo {

I n g r e d i e n ts

}

420g can chickpeas, drained and mashed

Salad and mayonnaise ingredients

½ cup parsley, chopped

1 1½ cup(s) sprouts

4 tablespoons quinoa flakes

1 ½cups rocket

220g cooked brown rice

1 small red onion, thinly sliced

1 packet firm tofu

1 teaspoon(s) lime zest

1 tablespoon tahini

4 teaspoon(s) lime juice

1 clove garlic, finely chopped

¼ teaspoon(s) salt

2 tablespoons gluten free soy sauce

¼ teaspoon(s) pepper

1 tablespoons honey

2 tablespoon(s) mayonnaise

1 teaspoon salt

¼ cup(s) olive oil

½ teaspoon freshly ground black pepper 


2 avocados, sliced

2 tsp cumin seeds ground in a mortar and pestle

4 gluten free pocket-style pitas, halved 


2 teaspoons vegetable oil ¾ cup sesame seeds

Burger: In a large bowl, stir together the mashed chickpeas, parsley, quinoa flakes and rice.

Salad: Toss the sprouts, rocket and onion together and set aside.

In another bowl put the mashed drained tofu and add the garlic, tahini, soy sauce, honey, cumin and seasoning. Stir to combine. Stir the tofu into the chickpea mixture, and mix until well blended. Form mixture into 8 thin burgers, and cover them in sesame seeds.

Lime Mayonnaise: Mix the mayonnaise, lime zest, lime juice, salt, and pepper together in a small bowl. Stir in the olive oil until well combined.

Heat the oil in a large frying pan over medium high heat and fry burgers for about 5 minutes each side until golden brown.

gluten free

nut free

Assembling the burgers: Place the avocado slices inside the gluten free pita pocket in a single fanned layer. Top the avocado with a pinch of salad. Add the burger and top with 1-2 tablespoons of the lime mayonnaise.

SOY free

SUGAR free


yum. | fresh

Tahini Fruit & Nut balls {

Ingredients

}

Coconut & pineapple muffins {

½ cup, whole hazelnuts ½ cup, chopped cashews

Ingredients

}

200g Gluten free plain flour

½ cup Sunflower Seeds 14 soaked dates, drained and squeezed dry 2 tbsp Organic Raw Cacao Powder

2 eggs 1 lime juice (1 lime) lime zest (1 lime)

1 tablespoon Coconut Oil

150g Coconut sugar or raw sugar

1 tbsp Tahini

1/2 teaspoon Nutmeg

1 cup raw pistachios chopped finely

100g Organic desiccated coconut 1 can of drained Pineapple 2 tablespoon of Bookfarm macadamia oil

Place nuts and seeds in food processor and pulse until finely ground.

110ml Coconut milk

Add cacao and dates and process until mixed. Add coconut oil and tahini and process until forming a ball.

Preheat oven to 180 degrees. In a large bowl mix together dry ingredients; flour, sugar, nutmeg, baking powder and coconut until combined. Then gentle mix through the oil, zest, juice, coconut milk and eggs. Once lightly but throughly combined gently fold the pineapple through.

Refrigerate mixture for about 20 mins until cool and then roll into balls. Roll the balls in the finely chopped pistachio. > Recipe modelled from Ripped Recipes Tahini Power Balls

gluten free

SOY free

SUGAR free

Preservative

free

Shaved coconut

Place mixture into lined muffin tin and decorate with shaved coconut and any spare pineapple pieces. Place in the preheated oven for about 30 mins or until brown and bounce bake with touch. { TIP } Can be frozen. Great for lunchboxes. gluten free

SOY free


yum. | fresh

Cucumber Mint coco-soda

Peach Grapefruit Sangria

{

{

Ingredients

}

Ingredients

}

1 ½ cups chopped English cucumber

1 bottle rose wine, or peach iced tea

¼ cup mint leaves

2 cups peaches, diced

¼ cup coriander leaves

½ grapefruit flesh without the pith, diced

/ cup agave nectar

1 ½ cups lemonade or ginger ale

1 3

1 lime, sectioned and juiced

/ cup agave syrup or to your taste

1 3

Dash of salt ½ cup chilled soda water ½ cup chilled coconut water 
 Combine the first 6 ingredients in a food processor and blend until smooth. Pour mixture into a jug.

Decorations for the glass ½ cup sliced cucumber rounds I lime segmented with pith peeled off

Chill for an hour or two. Before serving strain and stir in soda water and coconut water.

¼ cup mint leaves on stalks 


Serve over ice with the cucumber, lime and mint as decorations in the glass. 


Combine the first 6 ingredients in a food processor and blend until smooth. Pour mixture into a jug. Chill for an hour or two. Before serving strain and stir in soda water and coconut water.

+ Serves 4 +

Serve over ice with the cucumber, lime and mint as decorations in the glass.

gluten free

dairy free

SOY free

gluten free

dairy free

SOY free


yum. | celebrate

Coconut yoghurt, raspberry and crumble {

I n g r e d ie n t s

}

500 gm coconut yogurt 1 jar My Berries Raspberry crush or fresh raspberries 100g lovingearth organic activated deluxe buckinis (or other nutty crumble mix) coconut shavings 1⁄2 lime (optional)

Spoon the yoghurt between 4 serving bowls or glasses.


Sprinkle on 1-2 tablespoons of the crumble mix of choice.


Spoon on 2-3 tablespoons of the raspberry crush or fresh fruit.


Scatter a few flakes of coconut and squeeze on a dribble of lime juice if desired. Enjoy.

gluten free

dairy free

SOY free

Preservative

free


yum. | fresh

Lime & Almond Cheesecake {

Ingredients

}

Base 300g Almond meal or LSA 70g Melted Butter or Coconut Oil

Cheesecake 400mls Coconut Milk 675g Toffutti Zest, Juice and Pulp of 1 Lime 70g Caster sugar or Coconut sugar (But coconut sugar will change the colour slightly) 2 Teaspoons of gelatine dissolved in 100mls of boiling water

Topping 4 Thinly sliced Limes 1 Teaspoons of gelatine dissolved in 70mls of boiling water 30mls of Lime cordial

In a bowl combine the almond meal or LSA and melted butter or oil, until combined. Then pour mixture into a lined round tin and press down firmly. Place tin in refrigerator while preparing the cheesecake mixture. Place in a clean food processor or blender add the milk, toffutti, lime sugar and gelatine. Mix until well combined. Pour into the tin and place in the refrigerator for 1 hour.

gluten free

dairy free

vegan

Then stir together the gelatine and cordial. Remove the cheesecake from the fridge and place sliced limes across the top. Once completely covered gently pour the gelatine mixture on top until just covering the limes. Place in the refrigerator for another hour and then your ready to serve.

SOY free

SUGAR free

Preservative

free


yum. | fresh

Baked Coconut & Lime Cheesecake {

Ingredients

}

Base 300g Leda Arrowroot Biscuits 70g Melted Butter or Coconut Oil

Cheesecake 400mls Coconut Milk 675g Toffutti Zest, Juice and Pulp of 1 Lime 70g Caster sugar or Coconut sugar (But coconut sugar will change the colour slightly) 2 Eggs

Topping 120g CoYo Coconut yoghurt 1 punnet of Blueberries Handful of shaved roasted coconut Lime Zest

Preheat oven to 180 degrees. In a food processor combine the biscuits and melted butter or oil, until combined. Then pour mixture into a lined round tin and press down firmly. Place tin in refrigerator while preparing the cheesecake mixture. Place in a clean food processor or blender add the milk, toffutti, lime sugar and eggs. Mix until well combined. Pour into the tin and place in a preheated oven for 50mins.

leave the cheesecake in there to slowly cool for 10mins. Then remove and let cool on the bench. Once cool place in the refrigerator until needed. To serve smooth the top of the cheesecake with coconut yoghurt. Then place the blueberries, coconut and lime zest on top.

Once finished turn off the oven and open the door, but

gluten free

dairy free

vegan

SOY free

SUGAR free

Preservative

free


NEW Multigrain Crispibread with CHIA NEW to the Orgran SuperGrains range, Multigrain Crispibread with CHIA is a delicious and light alternative for lunch or snacks.

Available at leading supermarkets and health food stores. To see the full range of over 80 Orgran gluten free products, recipes and more visit

www.orgran.com


yum. | soma organics

Biting words {

IT’S THE TASTY BITE YOU CAN CHUCK IN YOUR BAG FOR

LATER – AND THERE’S MORE WHERE THAT CAME FROM

}

Words Wendy Hughes

Big news from the good folk behind Soma Organics is that two new lines will be joining the already popular Soma Bite in April. Clever packaging is part of the appeal here - your all-organic goji and chai Soma Bite comes in three individual serves in a cute reusable tube so you can “bite one now, bite one later and bite one super later.” The concept - and the taste - has taken off so that creators Colly and Riccardo Galbiati promptly had to surrender their little set-up at home to a commercial manufacturer but this has allowed them time to develop their brand and the two new and as-yet-unrevealed flavours to be launched next month. Soma Bite is gluten-free and has no preservatives - in fact the only ingredients are certified organic nuts, berries and seeds. Colly says it was the birth of their daughter Scarlett that prompted the health-conscious couple to delve even deeper into what they were putting into their bodies, and hers.

“We really wanted to eat clean and I started making these little bites at home that I could take out with me and have on the run … we realised there was a lack of organic snack bars on the market,” she says. The rest, as they say, is history - but now we can all take a bite. You’ll find Soma Bite at health food outlets across Australia including some Woolworths supermarkets. The packaging was quick to win hearts too – the tubes are particularly handy little carriers of trail mixes and the like, and the couple love getting feedback about the inventive uses people come up with. You’ll find Soma Bite at health food outlets across Australia including some Woolworths supermarkets. And don’t forget to save some for later! www.somaorganics.com.au


yum. | table talk

talk of the table {

what ’ s new , what ’ s fab , what ’ s made u s sho u t ‘ hoora y ’ this month - it ’ s all here

Nature’s Cuppa Organic Tea How about a nicely spiced feel-good cup of chai for your sipping pleasure this autumn? Even better, the blend by Nature’s Cuppa Organic Tea has no nasties - no additives, preservatives, chemicals or pesticides. We also love that the range from this Australian-owned company is Fairtrade and organic. Find the teas, including Earl Grey, English Breakfast, Ceylon, Green, Peppermint and Chamomile at supermarkets and health food shops. www.naturescuppa.com Monthly FIX Love a surprise? Or perhaps surprising someone else? Imagine a box of gluten-free culinary treats arriving on your doorstep every month. The Monthly Fix team, who supply carefully sourced “fixes” such as wine, chocolate, teas and more to customers across Australia, have introduced a gluten-free subscription. Sign up and you’ll receive your own monthly bundle of sweet and savoury goodness from small-batch artisan suppliers. Oh and let’s not forget - Mother’s Day is coming! www.monthlyfix.com.au Black Ruby Melbourne’s Black Ruby Bakeries is whipping up

}

a storm of love with a range of breads and special products such as egg replacer and dry mixes. Actually, let’s call it free love; this bread is wheat-free, yeastfree, egg-free and dairy-free and, best of all, it’s baked daily. Grab yours at Black Ruby on High St, Thornbury from Tuesday to Saturday where you can kick back with a coffee before heading home with your loot. www.facebook.com/blackrubybakeries. Whole truth Avoiding dairy, grains and refined sugars while filling up on nutrient-rich wholefoods proved a winning formula for Lola Berry - both for her personal weightloss, health and carer - and then for all those who would then follow her 20/20 Diet. The Australian nutritionist is now set to release The 20/20 Diet Cookbook, packed with recipes for every meal of the day as well as nourishing snacks, smoothies, juices and desserts. She’s even packed in some personal favourites such as Roast Chicken with Quinoa, Pistachio and Cranberry Stuffing; Banoffee Pie and Crispy Kale Chips. All the recipes are based on Lola’s 20/20 ethos of no sugar, no wheat, no gluten and very little dairy. They’ll make you want to restock the pantry with whole and natural flours, oils, alternative fats and sweeteners,


yum. | table talk

eat out

fox in a box

Pictured left, Lola Beery cookbook, right Monthly fix

Fox in the Box is 100% gluten free, wheat free, onion free and fructose safe, FODMAP and other dietary requirements restaurant. www.foxinthebox.com.au

and to try plenty of different grains, seeds, plenty of nuts and berries in your cooking. Published by Pan MacMillan Australia, it was released this month and is $34.99. www.lolaberry.com Naked Treaties You’ve seen the irresistible Youtube clip, you’ve maybe even been lucky enough to visit “the little shop of smiles” at Byron, and now you can get your hands on Naked Treaties at a stockist near you. Jemma Gawned has created a brand that beams joy and love, including products that continues the raw, pure superfoods theme. We’re talking 100% raw, organic and vegan, and gluten, dairy and sugar-free. www.nakedtreaties.com.au

harvest breads Feel like a picnic? Then check out this great initiative by Harvest Breads at Cotton tree - Gluten Free Friendly! facebook.com/harvestbreads

Goodness Gracious

Pictured left, Black Ruby Bakeries and right, the irresistable Naked Treaties.

We grow are own organic vegetables,fruit and herbs in the cafe garden, from there its one short step from your plate to your tummy facebook.com/Goodness-GraciousOrganic-and-Gluten-Free-Cafe


yum. | wandering cooks

Hatch your plan {

A B r isba n e c o u r se will gi v e wi n gs t o n ew b u si n esses i n the f o o d i n d u st r y - a n d help them s o a r .

}

Words Wendy Hughes

Small businesses in the food industry are coming up with ever more inventive and tantalising products across Australia but it’s not all taste tests and cool packaging in this competitive arena. Many begin with a great product and pitch it into the market only to come up against their first hurdle - finding all their potential buyers. That’s where a tailored course - with the rather elaborate title, The Insititute of Food Entrepreneurship Build Your Business Program, can assist. It’s a project developed by Michael Doneman, the brain behind Edgeware, “a model of ethical entrepreneurship development” based in Brisbane. The enterepreneurship consists of a series of workshops to be held this month at Wandering Cooks, a business incubator run by Angela Hirst that assists food operators in finding their feet. Wandering Cooks makes a commercial kitchen available and resources to help businesses - including market stall holders,

caterers and food trucks - navigate through the early stages in business. The new course was specifically designed to help such businesses reach a wider market and build, grow or reshape their business. Participants will also hone their capacity to respond to change and to optimise opportunities. “So far, we have had interest from a lot of people that are just starting out or have been going for a few months and they’re starting to realise it’s a bit harder that just making good food,” Hirst says. She says the program will deliver participants their own one-page business plan for working “on” their business or practice rather than just “in” it. The course costs $990 plus GST, which covers tuition, workbooks, coaching, peer group sessions and food and drinks. Group sessions begin on March 14 and 18 at Wandering Cooks, 1 Fish Lane (corner of Cordelia St), South Brisbane. wanderingcooks.com.au


Available at

Available at


yum. | red robyn

A little bird told me {

M e l b our n e ’ s g l ute n - free b riga d e got c h ir p y w h e n t h is l itt l e R e d R o b y n f l ew i n . } Words Wendy Hughes

When Robyn Metz first starting floating around the idea for her gluten-free café she was amazed at how many people had a story to share - everyone, it seemed, had an aunt or a sibling or a cousin who was gluten intolerant or coeliac.

out of home, was cooking all her own meals for the first time, and being gluten, lactose and fructose intolerant, had a good handle on the kind of food she preferred. More recently she’s realised the paleo diet is a good fit for all her food allergies.

The response bolstered her confidence to open Red Robyn - a 100 per cent gluten free café - in Camberwell, Melbourne, and two years on, this much-loved community hub garners new praise all the time.

Everything, except the baked goods which are supplied by Gluten Free 4U, is made on site. All dishes are 100 per cent gluten-free and 100 per cent soy-free, and the menu is dotted with symbols indicating exactly which dishes are also vegan, vegetarian, dairy-free, egg-free and fructose-friendly.

Robyn’s idea for a café emerged after she had completed an arts degree and was considering her next step. She had just moved

One superstar on the menu is the sweet potato rosti. It’s been a


yum. | red robyn

Pictured above,It’s a groovy space for coffee lovers; sweet potato rosti with house-cured salmon;, the menus are dotted with dietary symbols and everything is 100 per cent gluten-free; a welcome addition to the ‘hood.

hit since day one and comes in three combinations; with housecured salmon, feta, spinach and a pepita seed pesto; with bacon, spinach and Hollandaise; and with maple and cumin baked beans. With serious allergies herself, Robyn understood from the outset the importance of putting out food that could be completely trusted as gluten-free and also able to come up with tasty fare free of any other trigger a person might come in with. Thanks to that philosophy she’s seen some pretty cool cases of people enjoying things they thought they would never be able to have. “We had a 26-year-old girl come in who had never had a coffee before and she sat here and had her first ever cappuccino,” Robyn says. “She was gluten-free and dairy-free and had just never trusted having one anywhere else.” Happily, she also often gets to see children outgrow various

allergies and explore the menu a little more. A big part of Red Robyn’s appeal is that this is a café that those with allergies can feel proud to take their non-allergic friends, with excellent coffee (on beans roasted locally by Syndicate Espresso) and a menu put together by a kitchen that understands “delicious.” Head chef Glenn Reilly has been there since day one and writes all the menus with Robyn. Even better news for locals and those cross-towners who think nothing of jumping in the car to get here, Red Robyn is now opening for dinner on Friday nights, complete with a BYO license. A bottle of red at the Red, perhaps. (03) 9077 3763 393 Camberwell Rd, Camberwell, Victoria www.facebook.com/redrobyncafe www.redrobyn.com.au


yum. | the urban list

Melbourne’s dining guide { G o n e a r e t h e d ay s w h e n M e l b o u r n e f o o d i e s w e r e f o r c e d t o search far and wide for an eatery that catered to their dietary needs. Here are some local spots. }

Words Sarah Kempson of The Urban List, www.theurbanlist.com/melbourne

Want the very best of gluten-free dinner options in Melbourne? The Urban List are on hand with this round up of delicious locations to help with your gluten-free ways. It’s not extensive but a selection of the very best Melbourne has to offer.

further than a Caesar Salad or a steak. I can personally vouch for the simply yum salmon with bok choy and a side of the potato skins (served with cheese and bacon!). Gluten-free pizza is available, too. 2 - 8 Bourke Street, Melbourne Phone: (03) 9810 0062 | www.bourkestreetimperial.com

Huxtaburger (Various Locations) One of the first to offer a gluten-free bun, the original Huxtaburger at Huxtaburger is still the best beef between bread you’ll find in the city. The gluten-free bun will add $3 to your burger, but when you bite into the beef, tomato, cheese, lettuce and pickles, and have mustard, mayo and tomato sauce dripping from your chin, you’ll know it was worth it. 06 Smith St, Collingwood Phone: (03) 9417 6328 | www.huxtaburger.com.au

David’s A restaurant that is nearly as old as me, David’s serves dumplings and traditional Shanghai cuisine with all the style of a modern eating house. The gluten-free Mother in Law fish stew of rockling, spinach, ginger and garlic broth has all the flavours you’d expect from a recipe passed down through the generations. Perfect for a cool night. 4 Cecil Place, Prahran Phone: (03) 9529 5199 | www.davidsrestaurant.com.au

Carlton Curry House The Carlton Curry House is little known, but famed amongst the converted for its gluten-free naan bread, served as a side to their delicious Indian curries. Stick with your favourites like Butter Chicken or Rogan Josh, and savour every mouthful with that delightful naan. 108 Lygon Street, Carlton Phone: (03) 9078 1263 | www.carltoncurryhouse.com.au

Gazi When I used to think of Greek food, my mind conjured up a tasty fish ‘n’ chip shop souva – but that was before I visited Gazi. Now I think of their souvas, served in a house made gluten-free wrap with chips. INSIDE the souva. CHIPS! Chicken or duck are the winners on this menu, and make sure you order some of the delicious gluten-free bread for the table. Even your gluten tolerant friends will thank you. 2 Exhibition Street, Melbourne Phone: (03) 9207 7444 | gazirestaurant.com.au

Mamasita The first mainstream restaurant to have an entirely gluten-free menu, I have queued for hours at the top end of Collins Street for the opportunity to eat the ‘Elote callejero’ – street style chargrilled corn with queso, chipotle mayo & lime. While it’s only a starter, I haven’t found another like it, and I’d happily eat it for main too. The spice and lime combo is a party in the mouth. Level 1, 11 Collins Street, Melbourne Phone: (03) 9650 3821 | www.mamasita.com.au

Portello Rosso One of my favourite spots in the city, Portello Rosso is a Spanish tapas and jamon bar, beautifully fitted out in a laneway and dimly lit. The chef’s selection is the way to go, and the crispy skinned pork belly served over almond and garlic puree is the highlight of the menu and, I’m calling it, one of the best glutenfree dinners a guy or gal can enjoy in Melbourne. 15 Warburton Lane, Melbourne Phone: (03) 9602 2273 | www.mamasita.com.au

The Imperial Pub fare is pretty standard the city over, so it’s refreshing to find a drinking hole that boasts gluten-free dinner options

Va Bene Pizzeria Gluten-free pizza seems to pop up everywhere nowadays,


yum. | the urban list

Photo GAZI Facebook

but the best crispy base belongs to Va Bene Pizzeria in the Docklands. No matter how many times I return, I can’t go past the Zucca pizza – pumpkin, mozzarella, parmesan, oregano and rocket. You’ll tell yourself you won’t eat the whole thing, but you will. Bon appetite! 161 Harbour Esplanade in Docklands Phone: (03) 8623 9690 | www.vabenepizzeria.com

Railway Club Hotel (Port Melbourne) On any given night out, steak is the go-to of anyone intolerant to gluten. A safe bet, grilled meat with vegies can be counted upon to satisfy. But if you are going to do steak, you should do it right, and the Railway Club Hotel’s eye fillet is the best you’ll find in Melbourne. Melting on the tongue and providing a direct contrast to the crispyness of the handcut chips, you’ll never look at steak the same way again. 107 Raglan Street, Port Melbourne Phone: (03) 9645 1661 | railwayclubhotel.com.au

Café Vue If in need of a dinner on the go, be it at a desk or over a bottle of wine in a park somewhere with your beloved, a Café Vue box is the perfect choice. A gluten-free Café Vue lunch box is the ultimate indulgence with a starter, salad, savoury and sweet to satisfy all your cravings. The menu changes regularly but you’ll never be disappointed.

Photo GAZI Facebook

Normanby Chambers, 430 Little Collins Street, Melbourne Phone: (03) 9691 3888 | www.vuedemonde.com.au

Chocolate Buddha Most Japanese lends itself to being listed gluten-free – until you add the dreaded soy sauce that taints most Asian dishes. Chocolate Buddha clearly lists the gluten-free options, and I’ve never been able to go past the char-grilled chicken with a balsamic teriyaki glaze and mayo. Served with steamed boy choy, a salad of rocket & tomato, and rice, this is filling and healthy. Federation Square, Flinders Street, Melbourne Phone: (03) 9654 5688 | www.chocolatebuddha.com.au

Mrs Parmas The holy grail of gluten-free must be the chicken parma, but the locations of coeliac-friendly crumb-crusted chicken with sauce, ham and cheese are few and far between. Mrs Parmas claims to have them all, and indeed she does with a gluten-free parma AND a gluten-free beer on the menu. Not to be missed when one is craving the simpler things in life. 25 Little Bourke Street in Melbourne Phone: 03 9639 2269 | www.rsparmas.com.au Want more? Check out.... www.theurbanlist.com/melbourne


yum. | CTRL ALT EAT

sydney’s local foodie guide { G o n e a r e t h e d ay s w h e n s y d n e y f o o d i e s w e r e f o r c e d t o search far and wide for an eatery that catered to their dietary needs. Here are some local spots. }

Words by Harriet Hu, Clare Cholerton and Aimee Wagenheim of Ctrl Alt Eat, www.ctrlalteat.com.au

cheddar, hot chilli and sour cream). If you like their potatoes with extra crunch, the Twice Cooked Spud Skins are a must-try: potatoes are baked then flash fried before being filled generously with toppings. An ode to the potato’s significance in Irish history is the Blood Sausage filling, consisting of black pudding, aged cheddar and drunken apple relish. With a focus on locally-sourced ingredients, all potatoes come from farms in Robertson on the Southern Highlands of NSW (which, incidentally, is the home of the Big Potato). Owing to the rich volcanic soil in Robertson, these spuds are particularly robust and flavoursome.

Mad Cow Cafe Nestled in Sydney’s trendy Crown Street is Mad Spuds Cafe: a cozy, unpretentious eating spot that’s more than a little bit obsessed with the humble spud. The interiors are decorated like a shrine, with quirky, potato-themed artwork proudly adorning its walls. A set of Mr Potato Heads sit high atop a shelf, their frozen smiles concealing their inner horror as they watch you dig into their peers without remorse. Mad Spuds Cafe boasts an extensive breakfast and lunch menu, making this a popular weekend brunch destination for the locals. Best of all, gluten free foodies can rejoice because a significant proportion of their menu is completely gluten free – including all of the jacket potato dishes. Among their specialties are their Baked Spuds – jacket potatoes with an eclectic range of toppings to satisfy any craving. You can keep it simple with The Humble Spud (baked potato with sour cream and chives) or go for the more adventurous Chilli Con Carne (baked potato with spicy beef, organic beans,

For those who don’t count themselves as potato fans, fear not: Mad Spuds Cafe has plenty of other gluten free options to choose from, such as their Vegan Brekkie Stack and Mad Duck Salad. With so many fun and delicious options to choose from, you can’t help but to be won over by this little (potato) gem of a cafe. 479 Crown Street, Surry Hills Phone: (02) 9698 8108 | www.madspuds.com.au

The Beresford Hotel When in 2010, the local corner pub was bought over by the fancy Merivale Group (The Ivy and Ms. G’s) it naturally underwent a refurbishment that now tickles the fancy of the Eastern Suburb’s 30-plus crowd for dinner and drinks. Part Italian trattoria, part beer garden, The Beresford Hotel offers enough options for an atmospheric social weekend evening. The kitchen offers Italian staples such as olives and pastas and the menu is labelled with a couple of gluten


yum. | CTRL ALT EAT

Pictured above, the very social Beresford Hotel and tasty treats from Third Village.

free options including gluten free pasta on request. The grilled zucchini salad is one of those and is a tasty, light accompaniment to a night of bevvy-downing. Opt for their gluten free Magners apple or pear cider on tap to welcome in the warmer weather. The Beresford Hotel conveniently takes lunch and dinner bookings for seating inside. Alternatively, get there early to avoid the club-like lines and relax in the alfresco garden lined with a magnolia tree and fairy-lit Japanese maples. 354 Bourke Street, Surry Hills Phone: (02) 9357 1111 | www.theberesford.com.au

Third Village There is no pretending or prentension at Third Village: it’s an order-at-the-counter-service-with-a-smile kinda place and be warned – you could end up staying for hours! It has been created around an attitude that healthy eating, delicious coffee and good company leads to a happy being and they’re on the road to the secret of happiness with their clean and wholesome menu and absolutely flawless coffee. With this in mind, it means that gluten free awareness has become a part of their menu and service; there are multiple options to choose once discovering that gluten free bread is available (it is not marked on the menu). So once you’ve walked in, settled on a table (upstairs is cooler and spacious), poured over their menu and become indecisive as it all looks so attractive, ordered at the counter,

noted for later that you should try a gluten free cookie, you can chill out. For those of you who have been craving a good hearty bowl of porridge-come-museli try the gluten free Protein Bowl – it comes complete with a crunch of almonds and seeds and the berry compote bleeds into the porridge with a boosting pink. If it’s eggs you’re after then look no further than the Healthy Breakfast, Eggs Mediterranean or the Vego Breakfast: all are beautifully laid out upon gluten free toast with sides of chipotle sauce or crumbled sheeps feta or golden haloumi. All the salads are thoughtfully put together, trialling flavours and textures to brighten your expectations of a ‘salad’. The Grilled Chicken Salad uses La Ionica chemical and hormone free chicken whose fresh flavour is brought out by pepitas and cranberries with a drizzle of sweet dressing. If you decide to stay another hour or so and are in need of some company, grab a named fresh juice! Ken will shoot some ginger, apple, carrot and celery your way or for something a bit sweeter Pam is definitely your gal: with pineapple, mint and apple being her jam. With dangling light bulbs and chatty staff, Third Village is an escape from the mania of inner Sydney. You will walk out feeling refreshed, energised and already craving another coffee! 80 Stanley Street, Darlinghurst Phone: (02) 9361 5826 | www. thirdvillage.com.au


yum. | the urban list

brisbane’s gluten free eats for kids guide { G o n e a r e t h e d ay s w h e n b r i s b a n e f o o d i e s w e r e f o r c e d t o search far and wide for an eatery that catered to their kids dietary needs. Here are some local spots. } Words Kim Barnard of The Urban List, www.theurbanlist.com/brisbane

The Urban List this month bring us an amazing spread for people who are on the hunt for kid-friendly, gluten-free meal options in Brisbane. Here’s their top picks.

other menu items can all be made gluten-free upon request, without sacrificing taste. 468 Kingsford Smith Drive, Hamilton Phone: (07) 3268 5366 | www.ginosrestaurant.com.au

Colle Rosso Ristorante Italiano One of The Urban List’s favourite Italian restaurants in Brisbane. Now even more impressed with Colle Rosso for their superb range of gluten-free pastas and pizzas. And your littlie won’t even know the difference! 191 Musgrave Road, Red Hill Phone: (07) 3369 7417 | www.collerosso.com.au

Fundies Organic Wholefoods Café We love Fundies’ breakfasts, and, happily, all bread items can be substituted for GF alternatives. Take your tike in for some toast with avocado, washed down with one of their famous smoothies. G219-223 Given Tce, Paddington Phone: (07) 3367 0293 | www.fundies.com.au

Fresh Sushi Co. Lots of kids love sushi, and Fresh Sushi Co. does some of the best in town. And the fact that it’s gluten free is a bonus! Shop C09, 22 James Street, Fortitude Valley Phone: (07) 3852 6659

Seagrill Fish and chips has got to be one of the all-time top kids meals, and Seagrill does theirs particularly well. Plus, they offer gluten-free fish and chips, which are absolutely delish. Cnr Nudgee Road & Allen Street, Hamilton Phone: (07) 07 3216 4463 | www.seagrill.com

Primal Pantry 100% Paleo (and 100% gluten-free by default), Primal Pantry is a safe option when you’re after a healthy, delicious bite. While they don’t have a specific kids menu, there are lots of child-friendly options that are sure to impress even the most discerning critic. We predict the cinnamon pancakes will be a winner, and the Monkey Fuel smoothie should go down without a fight. Teneriffe Village, Corner Florence and Macquarie Streets, Newstead Phone: (07) 3252 5960 | www.primalpantry.com.au

Pod Espresso Little Tokyo Arguably one of the best Japanese restaurants in Brisbane, Little Tokyo’s teppanyaki is great if your kids like a bit of theatre with their meal. They have gluten-free options, too, so everyone’s happy. 85 Bowen Street, Spring Hill Phone: (07) 3831 7751 | www.littletokyobrisbane.net.au

Gino’s Gino’s is a Brisbane institution and has been in the family since 1980. The meals are well-priced and hearty, and the gluten-free options are excellent. Pizza, pasta, and lots of

A hit with the locals for its excellent coffee and delicious menu, Pod Espresso in Stafford is also gaining a following for its gluten-free menu options as well. Kids will love the great range of yummy choices, washed down with a babycino or two. Bonus points for the wonderful organic, Pod Organics & Wholefoods store next door, which houses an impressive selection of gluten-free goodies, including take-home meals, when eating out (or cooking) is not on the agenda. 275 Stafford Road, Stafford Phone: 0466 436 201 | www.facebook.com/podespresso


yum. | the urban list

Pictured above, A healthy selection from Primal Pantry, Vanilla Pod and tasty treats from Botanica.

Vanilla Pod Dealing with a bit of a sweet tooth? We love Vanilla Pod in Ascot for their excellent range of cakes and desserts (and so many are free of the G word!). Particular shout out to the GF cupcakes (the red velvet are out of this world). Failing that, if a gluten-free chocolate crackle doesn’t satisfy them, we give up! 119B Lancaster Road, Ascot Phone: (07) 3268 7285 | www.vanillapod.com.au

Photo Angie Stevens, Pinterest dinner, but Baguette has an open-door policy when it comes to little ones. They also have plenty of gluten-free options on the menu, and are happy to accommodate additional requests wherever possible. For your junior diner, we recommend the minute steak with green salad and pomme frites (yes, they’re GF!). 150 Racecourse Road, Ascot Phone: (07) 3268 6168 | www.baguette.com.au

Sassafras Fine Food Paddington stalwart, Sassafras is well on the gluten-free bandwagon, with a heap of options for celiacs. Healthy kids will love the grilled chicken with salad, or the gluten-free toast. 88 Latrobe Tce, Paddington Phone: (07) 3369 0600 | www. sassafrasfoods.com.au

Botanica

Baguette

Any gluten-free round up would not be complete without including Botanica. Renowned for their unbelievably delicious GF treats, we suspect there will be no complaints from the critters when they’re presented with a cupcake or brownie. 1 Enoggera Tce, Red Hill Phone: (07) 3367 3334 | www.botanicarealfood.com.au

A French restaurant is probably not the first place you think of when brainstorming places to take your kids for

Want more? Check out ... www.theurbanlist.com/brisbane.


yum. | Zoe Bingley-Pullin

A BETTER WHEY {

WE PACK A LOT INTO OUR MODERN LIVES

– THE KEY IS MAKING SURE SOME OF IT IS NUTRITION } Words Wendy Hughes

Celebrity nutritionist and chef Zoe Bingley-Pullin, who many will recognise from Channel Ten’s Good Chef, Bad Chef, is a big believer in finding ways to pack in the nutrients into our bodies even if time is not on our side. Yes, life is busy, so it’s a matter of finding the balance, says Zoe. And wow, does she know about busy - she’s working on Good Chef, Bad Chef Series 2 as well as preparing to launch two new books and welcome a baby into the family this year. Yum.glutenfree caught up to see what’s cookin’ in Zoe’s world. What motivates you to get out of bed each day? I love the mornings. My husband and I have a great morning routine. We wake up at 5-5:30am and go to the gym, walk around Bondi and then we come home to cook a delicious breakfast to kickstart the day. It’s our way of maintaining a balance amidst our busy schedules. If we pay attention to ourselves and our relationships, we don’t feel resentful to give. Many people go through life without really considering the impact their diet has on their health. When did you first make that link?


yum. | Zoe Bingley-Pullin

It was quite interesting actually. I came from a household that ate well and there was always a balance of indulgent and healthy food. It was something I took for granted. I had always been a big eater and so when I was training to be a chef (Le Cordon Bleu School, London) and eating what I was cooking, I put on 10 kilos. I realised I was eating the same volumes of food which led to the weight gain. It linked my passion to have a healthy relationship with food. What’s your favourite breakfast, lunch and dinner? Breakfast. It’s seasonal. In winter, it is quinoa bread from our local baker with avocado, two semi boiled eggs, basil tomato, ham and quality sea salt. In the summer months, I will have homemade muesli. Being pregnant, I have been loving shredded wheat and Vitabrits with some mango. When I’m not pregnant, I will have a smoothie with fresh fruit and some IsoWhey® protein powder, a gluten-free formula which is packed with vitamins, minerals, probiotics and digestive enzymes. Rain, hail, shine, I will make a cold pressed juice, packed mostly with veggies. A favourite of mine is tomato, kale, lemon, carrot and cucumber. I always prefer bitter foods to stimulate digestive enzymes. Lunch. It depends on my schedule. On the road, I am partial towards a quality sandwich with rye bread, a heap of salad with lean protein and hummous. In winter, I prefer the heartiness of a stew. In summer, I’ll have salad from leftover capsicum, cherry tomatoes. You don’t need a heavy protein dish or carbs, just nutrients and beans are a great option. Dinner. I love cooking. In the summer, we have a lot of barbecues. A favourite of mine is the eye-fillet with eggplant or capsicum and fresh green salad. Simple, clean it’s all about the produce, with grassfed beef. As we head into the cooler months again what are you looking forward to cooking? Curries and tagines - they are very aromatic meals. I love the type of foods where you can put a lot of love into the cooking and I’m looking forward to it. My husband is very Aussie and so I need to modify the meals to put a local spin on it. With a background as a chef and nutritionist, what inspires you to now share your knowledge through your cooking classes, books and workshops? My knowledge and confidence around food has been incremental. My Mum is a great cook and has a really positive attitude towards food. I also understand what it’s like to hate food and so my passion is to inspire people to love food. It doesn’t matter what you’re eating… you should respect and appreciate the food you’re eating. Don’t let food be your enemy. One of the healthy cooking classes you run at About Life in Sydney is titled Nutrition for Mums and Bubs. What are some of the foods you discuss and cook? The core idea around this class is to demonstrate food that is not labour intensive, yet interesting to cook. The course is filled with recipes and


yum. | Zoe Bingley-Pullin

ideas on dishes that can be used twice i.e. pumpkin puree for your child and your pasta. What other classes are coming up? From July onward, we will have classes that talk to dairy free eating, meal ideas that fill you up, raw foods, glutenfree meals, and fabulous family foods. Is there such a thing as healthy comfort food? Of course there is. Comforting food is subjective. Dark chocolate is a perfect example. We can indulge in foods that are nutritious and delicious but it’s important to realise the meal and snacks you eat is short-term. Know what it is and appreciate it. Take pleasure in what you’re eating but make sure it’s nutrient dense. What three pantry items could you not do without? My tools of choice are my cold press juicer, Magimixer blender and sharp knives. Food wise, it is cucumbers, quality extra virgin olive oil and avocados.

Zoe Bingley-Pullin is the founder of Nutritional Edge. She is a nutritionist (Diploma of Nutrition, Sydney) and an internationally trained chef (Le Cordon Bleu School, London). She is the author of Eat Taste Nourish (published by New Holland), which looks at functional nutrition and how to create delicious and healthy food in simple ways. Zoe is also a regular contributor to several national magazines and she’s a regular guest on TV shows. Her healthy cooking school, based at About Life health food stores in Rozelle and Bondi (Sydney) runs regular classes. www.nutritionaledge.com.au

Zoe Bingley-Pullin is also an ambassador for IsoWhey, a new gluten-free natural whey protein loaded with pre and probiotics and digestive enzymes plus 23 vitamins and minerals for weight management. www.isowhey.com.au


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yum. | books

healthy reading material {

GLUTEN-FREE BOOKWORMS UNITE!

}

Healthy Every Day: 120 Delicious And Nourishing Recipes For Energy And Good Health By Pete Evans Australia’s favourite celebrity chef and host of My Kitchen Rules, Pete Evans, loves nothing more than to nourish his body with fresh, healthy food. Food that not only tastes delicious, but also leaves Editor’s you feeling great by providing all of the most important nutrients pick and avoiding empty carbs and bad fats. Inspired by a ‘paleo’ way of eating, these are the meals he cooks for his family every day, and they feature loads of fresh veggies, nuts and seeds, sustainable seafood and meat. With Healthy Every Day, Pete makes it easy to change the way you cook and eat. This book will inspire you to cook and eat real food that will make you feel (and look!) fantastic. www.booktopia.com.au

Serve to Win: The 14-day Gluten-free Plan for Physical and Mental Excellence By Novak Djokovic In 2011, Novak Djokovic had what has been called the greatest single season ever by a professional tennis player. He won ten titles, three Grand Slams and 43 consecutive matches. Remarkably, less than two years earlier, this champion could barely complete a tournament. How did a player once plagued by aches, breathing difficulties and injuries on court suddenly become the number-one tennis player in the world? He reveals the diet that transformed his health and pushed him to the pinnacle. Eliminating gluten made him feel instantly better, clearer, lighter and quicker. He provides weekly menus and easy-to-prepare recipes that will help you lose weight and find your way to a better you. www.booktopia.com.au

The Paleo Cookbook for Kids : 83 Family-Friendly Paleo Diet Recipes for Gluten-Free Kids By Salinas Press Make delicious, gluten-free recipes that kids will want to eat with The Paleo Cookbook for Kids. Packed with nutritious fruits, vegetables, nuts, and meats, Paleo meals are a delicious and wholesome alternative to traditional lunches, and will keep your kids going throughout the day. The Paleo Cookbook for Kids gives you dozens of portable lunch recipes tailored to kids’ palates. Detailed information on how to trade unhealthy processed snacks for quick and easy Paleo substitutes. A 7-Day Paleo Cookbook Meal Plan: A week of simple, tasty Paleo lunches and snacks for your kids. The Paleo Cookbook for Kids will make it easy to create Paleo fare for healthy, strong, and happy kids. www.booktopia.com.au


yum. | books

DIGITAL HOT SPOTS {

GLUTEN-FREE SOCIAL MEDIA UNITE!

}

glutino As a pioneer in the gluten-free industry, Glutino is committed to creating the best tasting gluten-free products. twitter.com/GlutinoFoods

pressedjucies Pressed Juices extracted by cold pressing is the most nutritionally complete juice available, and contains up to 5 times more vitamins, minerals and enzymes than juice made by any other method. Each morning our fresh produce is slowly cold pressed - no additives, no pasteurisation or preservatives, just live juice - and immediately bottled to ensure a shelf life of up to 3 days when refrigerated. Whether you’re interested in a detox or cleanse program, or a daily juice to get in more servings of fruit and vegetables, Pressed. www.pressedjuices.com.au

Gluten free girlinSyd A wheat intolerancy hasn’t been as bad as I thought...loving discovering new foods and flavours so thought I’d share my gluten/wheat free world! twitter.com/GFGirlinSydney

follow us ! Follow our team on Instagram and join us on our gluten-free adventures around Australia! You can find us here: Instagram

yum_gluten_free gluten free for me

slimsecrets

Maroochydore’s Gluten Free Cafe. Coeliac’s can come into the café not have to worry about reading through all the ingredients. www.gffm.com.au

Our philosophy is not about extreme dieting but finding healthier ways to have it all with nutritionally balanced snacks. www.slimsecrets.com.au

Facebook

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yum. | catering

gluten free catering guide { PARTY LIKE THRE’S NO GLUTEN! EVERY MONTH YUM.GLUTENFREE TRACKS DOWN SOME OF THE BEST IN THE GAME. }

Pictured above, Catering goodness for every occasion from Mondo Organics, Angie Gluten Free and Yummbox.

Whether it’s a grand soiree for a special occasion or a casual gettogether with some of your besties, gluten-free catering is an easy option and these days, a delicious and satisfying one too.

BRISBANE mondo organics Here’s a name synonymous with healthy organic wholefoods in Queensland. Mondo Organics has earned a wildly popular following since launching as a restaurant in 2000 and quickly adding a successful cooking school and catering business. Many count Mondo among their favourite restaurants in Brisbane and it’s all about the food - ingenious, colourful, inspiring morsels that wouldn’t look out of place in many a fine diner. The Mondo brand was inspired by a concern about the increasing use of chemical pesticides, preservatives and genetically modified additives in everyday foods and that concern is as strong today as it was 13 years ago. The catering stands out for its originality and extends to

light meals in tubs and hot selections with tasty accompaniments. www.mondo-organics.com.au Yummbox What a clever clever idea is Yummbox - clever for seeing the gaping hole in the market that many of us have suffered through for years; finding something fresh and healthy for lunch during the working week. Yummbox has bounced onto the scene and stuffed that gap with tasty vegetarian, gluten-free, organic lunches delivered to your door Monday to Friday. Talk about saving the day! They’ve made it easy too - you can order online before 3pm for the following day and lunch is sorted. Yummbox, created by self-confessed health nut Sheldon Hikaiti who was herself tired of trying to find a good lunch, delivers in the Brisbane CBD and Fortitude Valley and surrounding areas. Basically it does what it says on the box. Yum. The packaging is biodegradeable too - how thoughtful. www.yummbox.com.au


yum. | catering

Pictured above, A healthy selection from New Earth Catering, the bakery known as Little Bertha and tasty treats from My Goodness Organics.

sydney Angie Gluten Free Angie Cowan spent a couple of years running a health retreat restaurant and saw first hand how happy and nourished people felt after eating beautifully prepared natural wholefoods during their stay. It was enough to push her towards a career in food and, after four months’ intenseive training with natural chef trainer Jude Blereau in Perth, Angie launched her catering business and now caters events across Sydney. The ethos is simple and utterly likeable: wholefood, gluten-free, mindful and sustainable. “People are just wanting to feel good from the food they eat. People come to me for gluten and dairy-free catering and no one notices the difference when it’s a really good meal,” she says. www.angieglutenfree.com

and has run many classes on food as medicine and vegetarian cooking. He sings too! But that’s probably another story. www.newearthcatering.com Little Bertha The cute name is a nice match for the positively charming array on offer by this Melbourne bakery, where the gluten-free range runs to pretty cupcakes such as pistachio on an almond meal base with white chocolate cream cheese icing and a raspberry on top. The flourless mandarin and polenta cake is equally enticing, or perhaps a chewy, fudgy, fruity apricot/chcoclate cheesecake is more your style, or a classic brownie, dense and rich with walnuts and a shot of espresso added. They’re all available by the box so you can sweeten the whole room at your next function or special celebration. www.llittlebertha.com.au

MELBOURNE New Earth Catering Quinoa and Feta fritters anyone? You can have them with red pepper relish or parsley almond pesto on the catering menu at New Earth Catering which specialises in vegetarian, vegan and gluten free offerings. Or perhaps sweet potato, chickpea and basil fritters tickle your fancy, with a red capsicum and ginger slasa. Sustainable organic and free-range meats and sustainable seafoods can also be woven into the catering here, where the emphasis is on the belief that the finest food is made with love and awareness. The colourful menu weaves in Central American, South East Asian and Mediterranean influences, along with modern vegetarian, macrobiotic, raw and superfood options. Owner Sun Hyland has had a long association with food - including 15 years in catering

My Goodness Organics My Goodness Organics’ driving force is a desire to deliver ready made meals - from breakfast through to dinner - that taste amazing but are also packed with vitamins and minerals. All meals for the week ahead, including cold pressed juice cleanses and snacks, are delivered to your door on a Sunday. All the produce used is organic and locally sourced wherever possible, and every item on the My Goondess Organics menu is 100 per cent free of refined sugar, gluten and diary. That’s a healthy option for those time-poor folk among us. My Goodness Organics also delivers beautifully presented and nourishing gift hampers, for those in need of a bit of food love. Actually, it’s enough to brighten anyone’s day. www.mygoodnessorganics.com.au


yum. | relauncher

alison morgan Relaucher

www.relauncher.com.au

Superfood Salad This is a simple superfood salad, which will impress your guests and leave them feeling satisfied.

1 head of raw broccoli 1 3 / head of raw cauliflower 1 raw beetroot 1 raw fennel

/ raw red cabbage 2 avocadoes 2 Lebanese cucumbers (or 1 large cucumber) ½ bunch continental parsley 4 spring onions 1 Kensington Pride mango 10 cherries 2 cloves garlic 2 ½ cm ginger { Dressing } Lemon juice 1 3

Cut the broccoli into florets. Place a handful at a time into a high powdered blender/thermomix and chop until it’s fine. Remove from blender and place into the salad bowl. Repeat step one for the remaining broccoli, cauliflower and beetroot. Make sure you do this in sections, so you don’t over-chop the vegetables. Mince the garlic and ginger, then toss in the salad. Finely slice the red cabbage, spring onions and cucumber, and add to the salad. Cut the avocado into bit sized chunks. Pull off full parsley leaves and add both the parsley and avocado to the salad. Squeeze fresh lemon juice over the salad, in particular the avocado to stop it from going brown Cut up a Kensington Pride mango and cherries and add to the salad. Just before serving, sprinkle the salad with sesame seeds and nuts of your choice. Top with the Synergy Dragon Dressing. gluten free

SOY free

SUGAR free

Preservative

free


yum. | relauncher

Banana Bread

C Breeze Breakfast Bread

This guilt-free banana bread recipe is very simple to make. There’s no refined sugar, it’s gluten-free and also dairy-free. Ideal for an afternoon snack ~ or even a slice for breakfast with a fresh cold-pressed juice is delicious! Kids also love this recipe too.

This is one of my favourite recipes. It’s packed with wholesome ingredients which is perfect for breakfast or to have as a snack. Once I make the loaf and leave it to cool, I then slice it up and freeze it.

2 large ripe bananas 2 cups coarse almond meal 1/2 cup LSA mix 1 tsp bicarb soda 1/4 cup Almond Breeze Unsweetened Vanilla almond milk 1/4 cup oats (optional) 3 eggs 3 tsp Coconut Magic coconut oil 1 tsp cinnamon 1 chopped vanilla bean 1 ½ tbsp raw honey 4 dates chopped 1 additional ripe banana for the top of the loaf Extra cinnamon for dusting

1 ½ cups activated walnuts ¾ cup activated pecan nuts 3 cm peeled grated zucchini ½ cup shredded coconut 1 TBS cinnamon Pinch of Himalayan salt 1 ½tsp baking powder 3 eggs 2 TBS Coconut Magic coconut oil 5 fresh dates 2 TBS rice malt syrup 1 TBS pure maple syrup 3 TBS Almond Breeze unsweetened almond milk 3 TBS Raw C coconut water

If you don’t have almond meal, place two cups of raw activated almonds in your blender and whizz until it turns into meal (this is what I do).

Soak nuts in Raw C coconut water for 10 minutes. Place in a high powered blender nuts and coconut water and crush up the nuts until fine.

Add bananas and blend again. Add remaining ingredients (except for the dates). Blend again until well combined. Fold through chopped dates. Place in a greased tin. Place in a 170-degrees oven for one hour (or until skewer comes out clean). Leave in the tin on top of a cooling rack for 20 minutes before turning out. Don’t take out of the tin any sooner or the loaf will crumble. Optional: cut a banana in half and place on the top of the loaf. Sprinkle cinnamon on the top.

gluten free

dairy free

SOY free

SUGAR free

Preservative

free

Add zucchini, cinnamon, salt, baking powder & blend again. Add remaining ingredients and blend again. If you’re using a thermomix place it on reverse cycle so the dates and coconut doesn’t get cut too fine. Place into a greased loaf tin and bake at 180 degrees for 55 - 60 minutes. note: Toast a slice of this bread in the sandwich-maker. The heat creates the coconut oil to melt. Place some baking paper either side of the bread so it doesn’t make too much mess on your sandwich-maker.

gluten free

SOY free

SUGAR free

Preservative

free


yum. | booza ice cream

Frozen assets { G i v e y o u r tasteb u ds a l i ttle t r i p t o the M i ddle E ast w i th a t i me - h o n o u r ed c o mb i n at i o n

}

Words Wendy Hughes

A few years ago Jilbert El-Zmetr made a long-distance call from the Middle East to his sister Tedy Altree-Williams in Sydney with a revelation. He was smitten with the orchidroot ice cream he had been eating in Damascus, which was unlike anything heâ&#x20AC;&#x2122;d ever tried in Australia. Little did he know then that this enticing icy find would be playing a big part in his future.

Soon the siblings, who are first-generation Australians in a Lebanese family, had perfected their own gluten-free, preservative-free, egg-free version of the cool treat and launched it onto the Australian market under their Booza brand, the name taken from the Arabic word for the mastic-orchid root ice cream which has been made in the Levantine region since the 1800s.

When he returned home to Hong Kong, where he was living at the time, Jilbert got himself an ice cream machine and began experimenting while Tedy got busy with her own in Sydney.

Picture the colourful souk (markets) of Turkey, with bags of freshly roasted pistachio and alluring aromas at every turn. There youâ&#x20AC;&#x2122;ll also find the traditional ice cream makers pounding their ice cream to the right consistency with large wooden


yum. | booza ice cream

Pictured above, Booza’s new sugar-free dairy-free coconut milk icecream; Jilbert and Tedy; Booza Pops. The entire Booza range is gluten-free.

paddles, which they serve fresh with those sweet green nuts, known in Arabic as festok hallabeh - nut from Aleppo. The Turkish version is very stretchy and the siblings’ ice cream initially proved a little too stretchy for the Australian market so they tweaked their recipe to reduce the stretch but retain the density and creaminess they knew was already winning hearts. “It’s more dense than other ice cream … it’s thick and creamy and so the flavour lingers,” Tedy says. Tedy and Jilbert’s Booza range, all gluten-free and egg-free with no preservatives, uses mastica, the gum from the Mastic tree, and a natural alternative to the traditional ground orchid roots, which are in short supply in Turkey these days. The flavours are truly evocative, including Roasted Pistachio; Turkish Delight, based on the sweet rose-infused treat invented

in the 1700s and Sweet Sesame Hawala which will appeal to fans of tahini, yes indeed. There’s also Fig Jam and Walnut; and wickedly rich and aromatic Chocolate and Cinnamon which uses locally made Zokoko chocolate (100% cacao). Booza has just added a dairy-free and sugar-free range too, with chocolate and vanilla bean already on the market and a green tea flavor to be launched soon. So it seems that trip abroad that Jilbert took all those years ago is really paying dividends - which once again shows the power of taking a break, giving yourself a change of scenery and simply savouring, and being inspired by, the world around you. You’ll find Booza at selected stockists in Sydney and Melbourne, and there are plans to reach Queensland in the near future. www.booza.com.au


y u m . | t h e g lu t e n f r e e s c a l ly wa g

Apple Loaf Cake Jasmine Ann Gardiner The Gluten Free Scallywag

www.glut enfre es callywag.com

{

d r y I n g r e d i e n ts

}

230g gluten free plain flour 1 tsp bi-carb soda 1 tsp gluten free baking powder ½ tsp mixed spice 3 ½ tsp cinnamon ¼ tsp nutmeg {

w e t I n g r e d i e n ts

}

260g apple puree 100g raw castor sugar ½ cup (125ml) golden syrup / cup (80ml) macadamia oil or a nut free oil

1 3

1 egg

Preheat oven to 175 degrees. 1 apple, grated, juices squeezed out. Line a loaf tin with baking paper. Whisk dry ingredients in a large bowl. Whisk wet ingredients in a bowl to combine. Pour into dry mix with the grated apple and stir to combine. Pour into the prepared tin and bake for 45-50minutes in the middle rack of your oven. Cool for five minutes in tin before turning out to cool completely. Cut into thick 2cm slices and serve (lashings of butter optional). Best eaten within two to three days. .+ Makes one loaf +

gluten free

dairy free


Available at

Available at


we are monthly! From March 2014, yum. gluten free magazine will become a monthly online publication. Live at the start of each month, yum. will be sure to keep you up to date and informed on anything and everything gluten free here in Australia. You can read the magazine for free at www.yumglutenfree.com.au every month. We also offer an instant download service so you can keep a digital copy for only $5 per issue.

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2014


yum. gluten free magazine March 2014