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august 2014

WHOLEFOOD BARS Gluten, soy, corn, egg free No added nuts Great for kids Fermented wholefood probiotics Vitamin & mineral rich Medium chain fatty acids Digestive balance Sustained energy Great for traveling Antioxidant rich GMO free Made from wholefoods No artificial crap Taste good & good for you!





contents {

yum. gluten free magazine – italian issue

28 11

What’s On

What’s on in the gluten-free world this month


Table Talk

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


tobie puttock

350 bowls of pasta a year to mostly gluten free, celebrity chef Tobie Puttock shares the experience and the breakthough


The Krooked Spoon

Mamma’s classic favourites

Healthy reading material

Gluten-free bookworms unite


Cafe Focus

Gelato Messina takes gluten-free dessert to a whole new level


The Luminous Kitchen

A burst of flavour


Silly Yaks

Silly yaks is a growing herd



Farinacci Pasta

A new era for italian pasta


Business Profile

Nodo donuts – The world’s friendliest donut


The Fit Foodie

Under a warm tuscan sun


Eat Fit Food

Fast food without the guilt (or gluten)


Real Food Mum

Real authentic food by Sarah Craven


Decadent Alternatives

Kick back and enjoy the sweet taste of Italy


The Merrymaker Sisters

Set the table, Pour the wine and tuck in your serviettes Italian-style



Navigate through your gluten-free options in Italy

“yum.” It’s the universal word for flavour and great taste. It’s the verbal reward for any cook who has spent time behind 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 |

Bianca Shugg is proud to say she is living with coeliac disease. While the diagnosis may originally have been perceived as a negative, her newfound gluten-free way of life has been the catalyst for amazingly positive things including her popular blog, Mrs Gluten Free, and now yum. gluten free 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 |

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 |

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 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 Traveller 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.

FRANCHISE OPPORTUNITY Looking for passionate people to join our growing team

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Exclusive to Yum Gluten Free readers Order online and receive 20% off our cookbook until 31 August, 2014 by using the code: yum20 Visit to make your purchase

P: 07 4225 5388 E:

y bu


ow n

august issue contributors Set the table and meet our

yum. magazine recipe experts


Emma and Carla Papas The Merrymaker Sisters We’re the Merrymaker Sisters, Emma and Carla. Authors, holistic health coaches and social media nerds. We share healthy, paleo recipes and inspiration.

mini cookbook

jo anderson The Luminous Kitchen Jo Anderson is a food blogger & stylist, lifestyle photographer, passionate self-taught foodie and cofounder of Food Actually Health Foods, which makes unique, convenient and healthy food products.

Libby Cornish Decadent Alternatives I am a scientist by profession and a cook by passion. I simply love creating gluten-free recipes that inspire you to bake.


$ Cheryl O’Shea The Krooked Spoon

+ postag


My passion is in creating beautiful, edible gluten-free (and sometimes allergy-free) food. I love writing about it and styling it and I hope you enjoy reading it.

Sally o’neil The Fit Foodie Creator of, Sally helps those looking to improve their diet without compromising on flavour. Sharing nutritious versions of your favourite treats, recipes are devised with your health goals (and taste buds!) in mind.

Sarah craven Real Food Mum I’m a mum, photographer and food blogger. After a lifetime of battling illnesses based around food intolerances and digestive problems, and then my daughter developing similar I decided to start a blog on myself to help me record my journey.

ORder your hard copy today! 56 pages of yummy gluten-free recipes from our magazine collec tion and printed on a handy a5 size.

Scott Mebberson & Alice Coleman Deglutenous Deglutenous are two gluten-free foodies, who are passionate about enabling those who must live gluten free to love food and have an enjoyable lifestyle.

connect the dots {

HOW TO READ yum. magazine


yum. | the healthy chef

You’ll notice throughout this magazine we’ve 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 ingredient lists of all recipes (and products) before using them, in accordance to your allergies.

gluten free

green pea fritters {



300g (10½ oz) green peas (if using frozen, make sure to defrost first) 2 tablespoons fresh chopped parsley 2 organic/free range eggs zest of 1 lemon 150g (5¼ oz) good quality ricotta 1 ½ tablespoons coconut flour (see notes) Pinch of sea salt and pepper

{ reMeMBer } It’s important to cook them over a low, gentle heat on each side until golden and cooked through. serve with a squeeze of lemon and enjoy. You can also accompany with leafy greens or steamed vegetables and drizzle with cold pressed olive oil and lemon.

smash the green peas roughly either by hand or by using a blender or food processor. Make sure to keep it chunky as this is not a puree. Combine the smashed peas into a bowl with parsley, egg, lemon zest and coconut flour. the coconut flour will thicken the mix and allow it to hold its shape when cooking. season with salt and pepper and taste to check.

+ Makes 6 + { nOtes } Coconut flour is available from most health food stores. It can also be replaced with other gluten-free flours such as almond meal or brown rice flour. Quantities of almond meal or rice flour will need to be doubled – just enough so that the fritter will hold its shape when cooked.

Add the ricotta last, smashing it through the pea fritter batter – make sure to leave nice chunky bits of ricotta through the mix. Heat a pan over a low heat with a little olive oil. Cook spoonfuls of pea fritter mixture - as much as you would pikelets or small pancakes. You should get about six green pea fritters.

gluten free

dairy free


For dairy-free fritters – omit the ricotta all together.

SOY free

Sugar free

nut free

SOY free

SUGAR 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.

Publisher Jumpin Publishing Pty Ltd Po Box 339, Trinity Beach Qld 4879 managing Editor Bianca Shugg CREATIVE DIREC TOR Vanessa Russell photographer Naomi Vasington sub-editor Nicole Navarro feature writer Michelle Dryburgh recipe Contribut0rs Wendy Somerville, Bianca Shugg contact us: Facebook yumglutenfree instragram yum_gluten_free twitter yum_gluten_free general enquires contribute products and images advertising editorial

yum was started because of my love of food and my newfound direction after being diagnosed with coeliac. Simply, I enjoyed food and cooking. What I enjoy now though is taking the time to think about what I’m consuming and how in return these ingredients could potentially impact our systems. A few key identities, including the wonderful Pete Evans, have opened my eyes to a new world of understanding and appreciating food, but more importantly food as medicine. I am 32 and now have three autoimmune diseases and two allergies – one being Anaphylaxis – so yeah I care what foods I consume. How did my body get to this point and why? Not sure I can answer those questions yet (I have a few ideas) but what I do want to do is protect my body and future health so I do believe that my food choices are my best option. So I simply pose the question: what is the food you eat doing to you? Could you make better choices? Food for thought. All that aside, this month we have a wonderful Italian-themed edition, BUT all gluten free of course! So many amazing contributors on board to bring you the best. Enjoy.

mag subscriptions Cover shot courtesy of The Krooked Spoon

Bianca Shugg Publisher/Editor

Next issue - 01 September 2014 - traditional

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. 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.


COCONUT CHUNKS Original • Honey • Spicy

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COCONUT WATER Nature’s Hydration

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Pure young coconut water Natural isotonic Gluten free No cholesterol No artificial colours No artificial flavours

Available nationally at all good health food stores, gourmet food stores and fruit shops. | FIND US FACEBOOK:

what’s on {

in the gluten-free world this month


melbourne Low Carb Nutrition 2014 What should we eat? This seminar features Prof Tim Noakes (South Africa) and Dr Steve Phinney (US), both extensively published researchers in the fields of nutrition and sporting performance. There are also a number of Australian and New Zealand scientists and doctors presenting. Professor Tim Noakes is a wellknown South African professor of exercise and sports science at the University of Cape Town. Over recent years he has written and spoken widely about the low carb high fat diet (LCHF). His latest book is The Real Meal Revolution. Dr Steve Phinney is a physician scientist who has spent 35 years studying diet, exercise, fatty acids, and inflammation. He has held academic positions at the Universities of Vermont, Minnesota, and California at Davis. He received his MD from Stanford University, a PhD in Nutritional Biochemistry from MIT, and did post-doctoral research at Harvard. He is the co-author of The Art and Science of Low Carbohydrate Performance. when: Saturday 30 Aug 2014 from 9:00am to 5:00pm where: St Kilda Town Hall, 99a Carlisle Street, St Kilda cost: $59.00 per person + goodie bags bookings:



be you & thrive Meet Alison Morgan of Relauncher. She’s a health and wellness business coach, the creator of the Australian Health and Wellbeing Networking Events, a business and marketing specialist and industry blogger. At Alison’s Be You and Thrive event she’ll teach you how to: create a solid foundation to grow a successful business; craft your unique offering and vision to drive your business forward; be authentic in business to eliminate competition; feel connected to your message and overcome self-doubt and lack of clarity; break through limitations and negative self-talk that holds you back from putting yourself out there in a big way; structure your calendar to master time management and become productive in driving profits and value without giving away your life; and create engaging and traffic-driven social media to dramatically grow your business. WHEN: Sunday 10 August 12 – 2pm WHEre: South Pacific Health Club, CBW Building, 550 Bourke Street cost: $85 + goodie bags bookings:

2014 GLUTEN FREE EXPO 2014 Gluten Free Expo is the only expo of its kind held in NSW. Presented and supported by Coeliac NSW and ACT – to be held on Fri 29 and Sat 30 Aug 2014. Gluten Free Expo is Australia’s most popular gluten-free show, held each year at Sydney Showground, Sydney Olympic Park. Admission is free. WHEN: Friday 29 and Saturday 30 August, 12:00pm WHERE: Sydney Showground, Olympic Park – Hall 4 bookings:

melbourne THE WELLNESS SUMMIT 2014 Ready to take your health and life to the next level? Are you ready to climb the Wellness Summit? WHEN: Saturday 16 August, 2014 – Sunday 17 August, 2014, 9:00am WHEre: Crown Conference Centre, Level 1, 8 Whiteman Street cost: From $297 bookings:

yum. | table talk

talk of the table {

w h at ’ s new , w h at ’ s f a b , w h at ’ s ma d e u s s h o u t ‘ h oora y ’ t h i s mont h – it ’ s all h ere


Pictured above left, Living Juice CO. and its organic super-food flavours; Coffee Not Coffee’s healthy African Mango blend

living juice co. Living Juice CO. offers 100% organic seasonal fruit and vegetable super-food smoothies, herbal tonics and cold-pressed juice cleanses. They’re densely packed full of nutrients, vitamins, enzymes and herbs needed to support and stabilise the body – so that it can do what it does best, better. At Living Juice CO. we believe in building your body from the most superior organic fresh produce and super foods, straight from Mother Nature. Just one bottle of Living Juice CO. is the closest thing you’re going to get to over 1kg of raw, 100% organic vegetables, herbs and fruit.

coffee not coffee Exclusive to Coffee Not Coffee, our African Mango Coffee is created from high quality organic Arabica coffee beans teamed with superfood African Mango seed extract as well as herbal and botanical extracts. The carefully selected ingredients in Coffee Not Coffee’s African Mango Coffee have nutritional benefits to assist in a healthy lifestyle. With thermogenic fat-burning qualities, this product can suppress the appetite, while increasing metabolism and energy levels. It’s the newest ‘superfood’ to hit the health market. Our African Mango Coffee can also lower cholesterol and work as an overall health booster.

We celebrate the unadulterated, exquisite flavours and healing force of raw vegetables, fruits, herbs, nuts, wild bush foods, medicinal mushrooms and seaweeds. We refuse to compromise on quality and combine the most vibrant and seasonal fruits and vegetables with stabilising herbal infusions and wholesome, high-nutrient super foods such as chlorella, maca root, mesquite, maqui berry, bee pollen, camu camu, Kakadu plum, aloe vera and immune-enhancing medicinal mushrooms. At Living Juice CO. we simply seek to provide enriching, ethical and all-natural beverages and genuinely believe that consuming living, unpasteurised juice helps to clear the mind, balance the body and enrich the soul.

The coffee contains an extract of the African mango seed, which has a large amount of healthy fats and fibre. Research on African mango shows beneficial effects for diabetes and obesity, as well as analgesic, antimicrobial, antioxidant, and GI activity. Every cup of our African Mango Coffee contains 150 mg of the African Mango superfood supplement, which research has shown to be an ideal intake to reduce fat around the waist, thighs, hips and buttocks. Along with weight loss, our African Mango Coffee can also bring down cholesterol, blood glucose and leptin levels.

yum. | table talk

eat street

Pictured above, Pantry’s delicatessen’s slick new look.

Pantry’s Delicatessen Re-opens! Pantry’s delicatessen offers a large range of gluten-free, vegetarian and dairy-free options which makes it the perfect option for a healthy, hearty meal – prepared with love daily by our dedicated and talented chefs. Recipes inspired by the world’s best chefs are adapted to the season and feature only the freshest, highest quality ingredients. The stunning new interior features; timber-clad walls and a slick, silky charcoal theme throughout; and decorative props – a mix of new and vintage collectibles were sourced from as far as the south of France. There are many exciting food collaborations to come this year at Pantry. Some will take the form of interactive food experiences with others hosting Australian food icons. The new comfort food destination has arrived, now it’s up to you to come and explore. gluten free weet-bix For nearly a century Australians have been raised on Weet-Bix with the exception of those who need to avoid gluten. Today, Sanitarium would like to welcome back those who haven’t had Weet-Bix in a while with the launch of Gluten Free Weet-Bix. Gluten Free Weet-Bix is made with sorghum grains, an ancient grain which is naturally gluten free, and has a 96% wholegrain content. Sanitarium is the first major brand in Australia to launch a dedicated gluten-free variant, showing the ongoing commitment to offering a variety of nutritious breakfasts. Gluten Free Weet-Bix looks and tastes like Weet-Bix original and contains three times the antioxidants of oats making it a nutritious way to start the day.

henley’s wholefoods Sydney’s boutique paleo, organic and lean café. Delicious menu, great coffee, cold pressed juices and protein shakes. Giving you the fuel for life!

Marie Anita’s Gluten Free Health Cafe sources local and organic ingredients to provide honest flavours and healthy foods catering for dietary needs.

greenhouse Factory Restaurant & Bar A vegan dining experience - an alternative to the existing market. The restaurant provides a 100% plant based al a carte menu with organic produce and a fully licensed bar.

yum. | t o b i e p u t t o c k

Big, fresh breakthrough { 3 5 0 b o w l s o f pa s ta a y e a r t o m o s t ly g l u t e n f r e e , celebrity chef Tobie Puttock shares the experience and the breakthough


Words Nicole Navarro Photography Guy Lavoipierre,

Melbourne-based Tobie Puttock may have been discovered on the world stage through good mate Jamie Oliver, but today he charts his own journey, one that traverses into the gluten-free landscape. He catches up with yum. gluten free. magazine to chat about his soon-to-launch book, food label and why he curbed his 350 bowls of pasta a year. I understand you caught up with your good mate Jamie Oliver while he was recently in Australia… what antics did you both get up to? He was here for a week in March. We spent an awesome day in the New South Wales countryside looking at produce, eating and hanging out. We did a little bit of filming in Sydney for ‘Food Tube’ and I took part in a cooking demo for Jamie’s ‘Ministry of Food’, as I’m an ambassador. How did you two first meet? I met Jamie in the ’90s and we’ve been friends ever since. I worked alongside him at The River Café, and then for him for several years both in Australia and London. He is such a good friend to me and has helped so so much. Since working with Jamie, you’ve really carved out your own celebrity chef career and identity… does this mean no more kitchen shifts? In 2012, after 20 years working in kitchens, I decided to turn my focus to several projects I simply couldn’t make happen with the time restrictions being a head chef would impose on me. One is a food brand, ‘Made’, that will be released shortly, starting in Melbourne. Another is a new book. I also work with Jamie’s ‘Food Tube’ and I have a few other projects that aren’t restaurant-related – sorry folks I can’t talk about them just yet, but soon. Describe the average week in the life of Tobie Puttock? My weeks are never consistent. Let’s talk about the week I’m in now. I finished shooting my new

yum. | t o b i e p u t t o c k

book, I drove to the mountains and filmed a clip for ‘food tube’ and of course some snowboarding. Then back to Melbourne for a couple of days in front of a screen responding to emails, editing clips for youtube, writing recipes and so on. I will spend a day out at the kitchen that produces ‘Made’ getting ready for launch and then I will hop on a plane to Sydney to do some filming. In among that I will go to numerous meetings, probably cook at home most nights, do yoga 3 to 4 times as well as some meditation. Hopefully I’ll go for a run a couple of times, go to the flow rider and most importantly spend time with my wife Georgia. I generally do some form of work everyday.

How did you overcome this?

It’s widely known that you’re very passionate about Italian food… why are you so enamored with the cuisine?

I decided to focus on what ingredients I could cook with, rather than those I couldn’t cook with. I stopped searching for gluten substitutes – including a bunch of ingredients I hadn’t heard of – and just stuck to the fresh ingredients I did know and was passionate about. Since then I’ve realised the answer was on our doorstep and down at our local market – eat more fresh produce and put more good stuff into our bellies.

I started cooking Italian food right from the beginning of my career. I think it stands for everything I love. There’s no smoke and mirrors, just simple flavours, amazing ingredients and flavour combinations.

We accepted that gluten was the trigger and so we had to go back to the basics to get this under control. The idea of cooking Italian food without the pasta was all quite mythical at first. I used to eat 350 bowls of pasta a year! In the first couple of months I started looking at gluten-free blogs, and while a lot of them were awesome, many of the gluten substitutes didn’t leave me feeling awesome. So what did make you feel “awesome”?

Then you switched to gluten-free cooking… what triggered this? I started having to cook gluten-free dishes as a necessity more than anything. My wife Georgia suffered from IBS [Irritable Bowel Syndrome] a few years ago and gluten seemed to tip her off balance.

I sometimes go to farmers’ markets but I am lucky enough to live around the corner from Prahran Market, where I’ve been going to the same vendors for years and have a great relationship with them.

yum. | t o b i e p u t t o c k

Tobie’s top 5 herbs to plant in the kitchen garden Rosemary, parsley, sage, basil, mint.

You know the best thing is to also get rid of the [food with] numbers. I have so much more energy now – already today I’ve been to a yoga class and gone for a run – and I’ve noticed I have good colour in my face again since making these changes. Georgia has lost 10 kilos naturally from this change – she’s gone from normal weight to extremely athletic. Give us an example of a typical gluten-free meal you might cook Georgia these days? Georgia eats a lot of fish now. I like to cook on the barbeque five days a week. So for tonight I’ve dropped down to our local market – Prahran Market – to buy a 400g single piece of salmon. I’ve given it a spice rub with paprika and fresh chile – let it fester – then later will grill that with some hickory chips directly onto the coals for a smoky flavour. Planning is the key. This morning I also made a salad with quinoa and mainly veggies – grilled and roasted – then added cauliflower, raw kale, capers, fresh dill and pesto. Georgia has taken some of it to work for lunch. Tonight I’ll grill up the fish, and might add a couple more things to the salad from this morning. Is your soon-to-be launched book based on these same principles of simple, fresh and big flavour?

Well I am still a person that spent more than half of my life cooking Italian food and I love it so much and it will always be a part of me. The new book doesn’t preach anything, it’s not a diet book or anything like that, it’s more based around what I think we should eat on a day-to-day basis and on the odd day I eat pastries, risotto, freshly-made pasta and so on. So for me it’s about being healthy, eating well and still enjoying treats from time to time. It’s been my favourite book to write so far. My last book was more technical, while this book is based more around the food I cook at home. The dishes are balanced and good for you while still super big on flavour. Will your new food brand ‘Made’ also tie in with this theme? Yes. And around 90 per cent of the products will be gluten free with no additives, no preservatives. A couple of my burned-out chef friends – who now have families and prefer not to work late nights in kitchens anymore – are helping me make it.

Mamma's classic favourites Recipes Cheryl Oâ&#x20AC;&#x2122;Shea,

yum. | the krooked spoon

Frittata {



1 chorizo sausage 1/4 jap pumpkin (about 500g) 1 medium-sized zucchini 1 cup loosely packed baby spinach 1/4 cup baby grape tomatoes, halved 1/4 cup frozen peas 1/4 cup goats cheese 1/4 cup cream 5 eggs salt and pepper

Oven preheated to 180°C (fan forced). Dice the pumpkin into 1.5 cm cubes. Place onto a baking tray and drizzle with olive oil. Toss the pumpkin gently to coat thoroughly with oil. Place in oven for 25 minutes or until roasted and softened. Meanwhile, dice the chorizo into 1 cm cubes. In a 20 cm pan place in chorizo and put onto a medium heat (I start from cold as it renders out a lot of fat from the sausage, that then doesn’t end up in the frittata) toss every few minutes. When just starting to brown and crisp up, drain off fat. While the chorizo is crisping, slice 1/4 of the zucchini as thinly as you can to create thin circles. Dice the remainder of the zucchini into 1 cm cubes. Put the diced zucchini in with the chorizo once the fat has been drained and cook off for a few minutes tossing frequently. Then add the peas, toss to combine and cook for 3 minutes, tossing once. Put eggs, cream and a pinch of salt and pepper into a bowl and whisk quickly and thoroughly to combine. When pumpkin is ready, turn the chorizo pan to low heat, add the pumpkin and the baby spinach and toss to get an even distribution of ingredients. Pour over the cream mixture and shake gently to settle the mix evenly. Scatter the crumbled goats cheese over the top. Top with the sliced zucchini (I like mine in a slightly overlapped semi-circle on top), scatter the cherry tomatoes around. Now if your pan is ovenproof, place it in the oven and reduce heat to 160°C (fan forced) and bake for 40 minutes or until it has risen and set in the centre. If you don’t have an ovenproof pan leave on stove on low heat until the sides of the frittata have puffed and set and the centre is slightly wobbly (about 30 minutes). Place under a grill on medium-high until the top is browned and set. + Serves 4 – 8 + Preparation: 10 min. Cooking Time: 1 hr 10min.

gluten free

yum. | the krooked spoon

Ricotta, Roast Pumpkin & Zucchini Lasagne {



600g pumpkin peeled, chopped 2cm pieces olive oil 1 serve of homemade ricotta (see next page for recipe) or 300g store-bought ricotta 1 bunch cavalo nero kale, finely chopped stalks removed 1 egg 1/2 brown onion, finely diced 1 clove garlic, crushed 4 – 5 medium zucchinis, cut in fine ribbon lengths 1 x 400g tin organic diced tomato 1 cup gluten-free pasta shells or 1 cup pre-cooked quinoa 3 sprigs basil leaves 1/4 cup chicken stock 1 handful of coriander leaves salt and pepper parmesan, tasty cheese, grated

Preheat oven to 200°C. Place the pumpkin in a heatproof glass dish, coat with the olive oil, season with salt and pepper. Roast for 40 minutes until soft and coloured. Remove and set aside.

basil leaves. Repeat with another layer of zucchini ribbons. Spread the ricotta and kale mixture evenly to cover with the back of a spoon or rubber spatula.

In a small frying pan add a dash of olive oil and bring to a medium heat. Add the diced onion and cook for 7 minutes until soft and translucent.

Pour over the second 1/3 of the diced tomato. Top with the final layer of zucchini ribbons. Pour over 1/4 cup of chicken stock. Pour over the remainder of the tomato, swirl around with a back of the spoon to evenly disperse.

In a bowl combine the ricotta, cooked onion, 1 egg, kale and garlic, salt and pepper, mix well.

Scatter the basil leaves randomly over the top. Sprinkle with the finely grated parmesan/tasty cheese. Bake in the middle of the oven for 1 hour or until done and golden.

In a ceramic rectangular baking dish add 1 tablespoon of the diced tomato and spread it across the base to reduce the chance of sticking. Add a layer of zucchini to cover the base completely, yet evenly. Top with the roast pumpkin in a single even layer. Sprinkle the coriander leaves over the top. Repeat with another single but even layer of zucchini. In a single layer, evenly distribute the pasta or quinoa. Pour over 1/3 of the diced tomato.Sprinkle with some shredded

{ Notes } If you don’t have kale, other great substitutes are english spinach, baby spinach, silverbeet or beetroot leaves. + Serves 8 – 10 + Preparation: 10 min. Cooking Time: 40min.

gluten free

yum. | the krooked spoon

How to make: fresh homemade Ricotta {



3 cups full fat milk 1 cup cream 1 tbsp lemon juice 1 tsp apple cider vinegar

In a saucepan combine the milk and cream and set over a medium-high heat. Bring to a rapid boil, stirring occasionally to avoid a scorched base. Boil for 1 minute, then add the lemon juice and the vinegar. Allow to boil for 1 minute then remove from the heat and leave to stand so the curds can form. Line a sieve with muslin cloth and place over a bowl. Pour the curdled milk mix into the muslin and allow to drain for 1 â&#x20AC;&#x201C; 2 minutes. Unwrap the cloth and empty cheese into a bowl. Whip slightly with a fork, then place into the fridge to chill. { Notes } Muslin cloth can be purchased at homeware stores or fabric shops. If you donâ&#x20AC;&#x2122;t have lemon juice on hand just replace with same amount of apple cider vinegar. Ricotta will keep for a few days in an airtight container in the fridge. + Serves 1 + Preparation: 5 min. Cooking Time: 20 min.

yum. | the krooked spoon

Vanilla Panna cotta {



100 ml strawberry anise syrup

470 ml milk

1 sachet gelatine

115g caster sugar

Lavender Tuile

1 vanilla pod

1 egg white

250g cream

50g melted butter

5 sheets or 15g gelatine

50g caster sugar


50g gluten-free plain flour

250g punnet strawberries

Lemon Sherbert Marshmallow Meringue

170g caster sugar

1 egg white

2 star anise

1/4 cup caster sugar


2 tsp lemon juice

100 ml rosé wine

1/4 cup icing mixture

Panna cotta: Place milk, sugar and split and scraped vanilla bean into a saucepan over medium-low heat, heating until sugar has dissolved and milk is steaming and just below boiling. Leave to infuse for 20 minutes. Place the gelatine leaves in a bowl of cold water to soften. Remove the vanilla pods from the infused milk, and reheat to steaming and below boiling. Squeeze out excess water from the gelatine leaves and add to the hot milk, whisking until fully dissolved. Stir in the cream until fully incorporated. Strain through a fine sieve. Pour into your moulds. Leave to set in the refrigerator for at least 4 hours or until set, but preferably overnight.

30 cm long. (I did 2 to a tray) Sprinkle with the dried lavender flowers. Bake for 10 – 15 minutes. Keep checking them after 10 minutes. They are ready when golden brown. Working quickly, with a spatula, peel the biscuit off and shape around a rolling pin. Allow to cool and set. Keeping them in an airtight container will make them last a few days. Lemon sherbert marshmallow: In a stand mixer, whisk egg white until firm peaks. Add lemon juice and 1/3 sugar and whisk for 2 minutes. Add 1/3 sugar and whisk for 2 minutes. Add remaining sugar and whisk until stiff peaks. Add the icing mixture and whisk until stiff. Place mixture into a piping bag ready for assembly. Pipe the meringue onto plate or in glass and quickly blow torch to scorch.

Strawberry Anise Syrup: Put a saucepan of water on the stove and heat to a boil. Wash and hull 1 punnet of strawberries, then roughly slice and place in a heatproof bowl. Add sugar and star anise to the bowl with the sugar. Place the bowl over the pan of water (making sure the bowl doesn’t touch the water) and heat for 30 minutes until sugar has dissolved and becomes syrupy. Strain through a sieve. (Don’t press the fruit! It will produce a cloudy syrup.) Allow to cool. Reserve 100 ml of syrup for rose gelee.

To serve: Add some washed and sliced fresh strawberries and scatter baby mint leaves and blossoms. { Notes } The sherbert is quite stable and will most probably withstand the night in a piping bag in the fridge (mine did thanks to the lemon and the cornflour in the icing mixture), however I would recommend that you make it just before guests arrived. You will need a little blowtorch to toast the meringue, head down to your local hardware or homeware store. You'll also need a piping bag with a small round tip. You could just use a sandwich bag and trim the corner off or make one from baking paper, but if you do a lot of baking a really good quality piping bag should be in your kit. I love mine, it’s been with me through many baking days and disasters. Star anise is a liquorice-flavoured spice. You can get it from most major supermarkets, Indian spice grocers or online. Dried lavender can be purchased online or through exotic tea suppliers.

Rosé gelee: Put rosé in saucepan and bring to the boil. Remove from heat and add gelatine, stirring until dissolved. Add the 100 ml reserved strawberry anise syrup and stir. Allow to cool but not set (just below room temp). Either pour into mould or on top of the panna cotta. Allow to set at least 4 hours, ideally over night. Lavender Tuile: Preheat oven to 160°C. Line 2 trays with silicone paper. Melt butter in microwave in 30 second increments until melted. Allow to cool slightly. Combine flour, sugar, egg white and melted butter and mix until thoroughly combined. Chill for 20 minutes. Using a spatula to spread the batter in long strokes to get even(ish) lines about 2 cm wide and

+ Serves 6 + Preparation: 40 min. Cooking Time: 1hr 20min.

gluten free

Olive & Joy diamond heart tea towel, $29

yum. | italian

ah amore... { add these goodies to your shopping list this month


1. 4.







7. 6.

stockists 1. Enamelware pie set, blue $59.95, 2. San Remo Gluten Free Egg Tagliatelle Nests 250g, 3. The Healthy Chef, Naked Chocolat Dark, 4.Buontempo, Gluten Free Rice Spirals, 5. Orgran Premium Garlic & Parsley Curls, 6. Simply Wize Ready-To-Go Pizza Crust, 7. GUSTO Smoothie Booster blends, 8. Big Buys Pasta Maker, 9. Heinz Gluten Free Penne, 10. Astrid large shallow bowl,


gluten free melt in the mouth pies, tarts � sausage rolls


Measured, mixed and kneaded in our Barossa Kitchen ready for baking treasured memories in yours.

yum. | books

healthy reading material {



The Lagasse Girls’ Big Flavor, Bold Taste And No Gluten! By Jilly Lagasse and Jessie Lagasse Swanson With a father famous for his bold Creole cuisine, Jilly and Jessie Lagasse grew up loving rich foods full of big flavour. After learning they both had to eliminate wheat from their diets, the Lagasse girls made it their mission to demonstrate that gluten free doesn’t have to mean flavour free. In this second cookbook, Jilly and Jessie offer classic recipes and family favourites made without gluten and without sacrificing any of the signature tastes that make them so enticing.

Editor’s pick

Everyday Paleo Around The World: Italian Cuisine By Sarah Fragoso Sarah Fragoso is taking ‘paleo’ around the world. First stop: Italy! Part travelogue, part lifestyle guide, this is not just another Italian cookbook. In Everyday Paleo Around the World: Italian Cuisine, Sarah has perfected the art of Italian cooking for the ‘paleo’ or gluten-free family. All 100 amazingly delicious, truly authentic recipes are grain, dairy and legume free. The recipes are drawn from Sarah’s travels throughout Italy, where she spent time learning from and cooking with top chefs, home cooks and local farmers. Sarah shares tips for anyone planning a trip to Italy: learn the best ways to navigate the country and stay paleo and gluten free during your travels. Grab your passport, pack your suitcase, and join the Fragoso family on a mouthwatering paleo adventure in Italy!

The Gluten-Free Italian Vegetarian Kitchen

By Donna Klein From tantalising appetisers to delicious desserts, The Gluten-Free Italian Vegetarian Kitchen is a collection of authentic Italian dishes with a vegetarian and gluten-free twist. Made with ingredients that you can find at most local supermarkets, you can use these recipes and advice to prepare healthy meals for any occasion and any time of day. Dishes are specified as dairy free, egg free, lacto ovo, dairy and egg free, vegan, and/or low carb. Tips and information on eating gluten free are provided, as well as a nutritional analysis of calories, protein, total fat, saturated fat, cholesterol, sodium, carbohydrates and dietary fibre for every recipe. This is a gluten-free vegetarian cookbook with lots of vegan choices for anyone who is wheat intolerant but longing for the home-cooked goodness of Italian fare.

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willunga pasta Willunga Pasta – Beautiful gluten-free pasta. All ingredients possible sourced from our garden or the gardens of the Fleurieu Peninsula | South Australia http://

Family-owned and operated dairy located on Tasmania’s northwest coast. We bottle our own milk and make artisan cheese including feta, brie and mozzarella.

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Our motto is to continue to innovate at faster rate than the market.

Welcome to our family home – the San Remo family facebook – where you and other lovers of San Remo pasta can come to find recipes. This is the place where you can find out about the latest initiatives and activities and how we are trying to deliver more for your family.

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Words Michelle Dryburgh

There’s nothing quite as an enticing as the sight and smell of an authentic ice-cream shop. It’s truly a feast for the senses; fluffy pillows of creamy frozen dessert in all the colours of the rainbow, and the warming aroma of freshly baked waffle cones. But these days what’s often just as exciting is discovering that some of the ice-cream flavours are gluten free. At Gelato Messina, nearly all of their offerings are coeliac friendly. The stores offer at least 40 gelato flavours on any given day, bursting with fresh fruit, nuts, chocolate cake and other toppings. And with flavours like pear and rhubarb,

poached figs in Marsala, and dulce de leche – an Argentinian caramel made by reducing milk until it becomes a sweet jam – it’s impossible to stop at one. Then there’s the cakes. These elaborate creations are true works of art – a collection of large, imaginative gelato cakes and equally impressive single serve desserts, or ‘monoporzione’ as the Italians say. Even some of these are gluten free. So, how do they do it, and why? Business partners Donato Toce and Declan Lee say it’s as simple as using real ingredients.

“Our dairy flavours are low fat too because we use less cream, and our sorbets are fat free, dairy free and full of fruit,” Donato explains.

his creations at Gelato Messina in Darlinghurst, Surry Hills and Pyrmont, as well as Fitzroy in Melbourne. And pretty soon, they’ll be in Las Vegas too.

“Some cakes have become gluten free over time. When discovering new recipes for the cake components, we found they didn’t all require flour which then made them gluten free.”

“We’re very excited and nervous about opening up in the ol’ U S of A,” Declan says.

It’s what’s left out of Gelato Messina products that really sets them apart. Artificial colours, flavours and preservatives have no place here. “From the meticulous roasting and endless grind of pistachios, to the baking of our own apple pies and brownies, or to the sweet smell of stewed spiced rhubarb, absolutely everything is made lovingly in-house by our little team of mad professors,” their website reads. The team is led by gelato chef Nick Palumbo, who appeared on Network Ten’s MasterChef in July. Nick is the Australian/ New Zealand chef for Carpigiani Gelato University and regularly lectures on the fine art of gelato making. You’ll find

“We got nothing but good vibes from the foodie scene in Las Vegas, so we’re confident there’s a market for quality gelato.” Since opening the first Gelato Messina store at Darlinghurst in 2002, the brand has flourished. Voted Australia’s best gelato by SMH Good Food Guide 2011, Gelato Messina now has almost 60,000 Facebook followers. “We’re not a franchise so we’ve tried to take a gradual approach to growth,” Declan adds. And it shows. Their gradual growth combined with great service and product has been key to their delicious success.

A burst of flavour Recipes and photography Jo Anderson,

yum. | jo anderson

eggplant lasagne {



I onion, diced 3 cloves garlic, finely diced olive oil 500g grass-fed beef mince 3 organic carrots, grated 2 cans diced organic tomatoes 1 lge eggplant, sliced into 5 mm discs CAULIFLOWER BECHAMEL 1 head cauliflower 1/ 2 cup vegetable stock 1/2 cup milk 3 cloves garlic, minced salt and pepper to season 100g parmesan, grated

Saute the onion until tender, then add the garlic and saute for another minute. Add the beef mince and brown all over. Add the diced tomatoes and the carrots and cook on a medium to low heat for an hour adding water as you go so that the sauce doesn't dry out. Meanwhile brush the sliced eggplant on each side with olive oil and bake in the oven on a lined baking sheet for 10 minutes at 190째C or until they are soft and starting to brown, then remove from the oven and set aside. To make the cauliflower bechamel sauce, cut the cauliflower into small florets then cook them in boiling water until tender. Add the cooked cauliflower to a blender with 1/2 cup of vegetable stock and milk (you may need to do this in batches). Blend until smooth. Lightly saute 3 garlic cloves in 25g butter then add the blended sauce and heat through. In a lasagne dish, layer the ingredients beginning with the beef mince on the bottom, then topping with half the parmesan, then spread out the eggplant and pour over cauliflower bechamel ( you might have leftovers, which you can freeze to use again). Top it off with the remaining parmesan and bake in the oven at 180째C for 30 minutes or until the parmesan has melted and browned. + Serves 4 + Preparation: 20 min. Cooking Time: 1.5 hours.

gluten free

yum. | jo anderson

Italian Buckwheat Salad {



1.5 cups buckwheat 1 onion finely, diced olive oil 3 cups vegetable stock 1 tsp smoked paprika juice of 1 lemon 1/2 cup almond slivers, toasted 5 rashers streaky bacon or pancetta 1 punnet cherry tomatoes 1 preserved lemon 1/2 cucumber, de-seeded and finely diced 1 can chickpeas, drained 3/4 cup frozen peas 1 handful Italian flat leaf parsley, finely chopped 1 handful mint leaves, torn 80g feta cheese salt and pepper to taste

Heat the oven to 190°C. Saute the onions in a little bit of olive oil in large, deep frying pan until tender, then add the buckwheat and allow to toast slightly in the pan for 1 â&#x20AC;&#x201C; 2 minutes, all the while giving it a good stir. Add the stock, cover and allow to simmer for 10 minutes, stirring now and again. Meanwhile line a baking dish with foil and lay out the bacon on one side and the cherry tomatoes on the other. Bake in the oven for 10 minutes. The cherry tomatoes may need to be removed before the bacon and set aside. You want the bacon to be nice and crispy. Once the bacon is done, remove from the oven, allow to cool slightly and chop into small pieces. Check on the buckwheat, you may need to add a little more water while it cooks for another 8 minutes. You want it to be slightly undercooked because buckwheat tends to become mushy when over

gluten free

cooked. Once all the liquid is absorbed and the buckwheat still has a very slight crunch to it, it is ready. Set aside to cool. While the buckwheat is cooling bring a small pot of water to the boil. Add the peas and allow to cook for 3 minutes then remove them from the heat, strain the hot water and place some ice cubes over them so the cooking process is stopped. (The peas retain their vibrant green color this way.) When the buckwheat is cooler drizzle some olive oil and the juice of 1 lemon over and season with salt and pepper. Add the rest of the ingredients and mix. Serve alongside a summer BBQ as a fresh and flavour-packed side or enjoy on its own. + Serves 4 + Preparation: 15 min. Cooking Time: 25 min.

egg free

yum. | jo anderson




8 small lemons 8 black peppercorns 2 bay leaves 100g â&#x20AC;&#x201C; 200g coarse salt

Sterilise 1 wide mouth jar and set aside to cool.

Add the peppercorns and bay leaves and seal tightly.

Scrub the lemons under cold running water then pat dry. Cut a deep cross in each lemon about 3/4 deep then using a teaspoon tightly pack 2 teaspoons of salt into the slits.

Store in a cool, dark place for at least 1 month. You may have to gently shake the jar for the first few days until all the salt has dissolved.

Add the lemons 1 by one to the jar covering each one with an additional 2 teaspoons of salt and really packing them tightly into the jar.

Once opened, refrigerate.

Add the juice of 2 lemons and fill with boiling water to the top.

gluten free

dairy free

egg free


nut free

SOY free

SUGAR free



Olive & Joy diamond heart tea towel, $29

yum. | jo anderson

Red Thai Chicken Lasagne {



2 organic chicken breasts, cut into small pieces 2 tbsp red Thai curry paste 1 can coconut cream juice of 1 lime 1 tsp fish sauce 1/2 butternut, grated 6 lasagne sheets (gluten-free lasagne sheets work really well here too) 1 cup shredded mozzarella fresh coriander to serve

Preheat the oven to 180째C. Heat a large pan on the stovetop and add the red curry paste. Stir it in the pan with a wooden spoon, releasing all the flavors, then add the coconut cream.

the chicken mixture on the bottom then the lasagne sheets. You should be able to fit 3 layers of lasagne sheets and 4 layers of chicken with the top layer being the chicken mixture. Then top with mozzarella and place the dish in the oven, uncovered.

Bring to the boil, then reduce the heat to a simmer. Squeeze in the lime juice and fish sauce and allow to simmer for 5 minutes.

Bake for 30 minutes or until the cheese has browned nicely, then turn the oven off and allow to sit for 15 minutes before serving so that the pasta sheets soak up excess liquid.

Add the chicken and grated butternut and give it a good stir. Cook until the chicken is cooked through and the butternut is soft. If the sauce reduces too much add a little water. (You want it to be quite runny.)

Serve with fresh coriander. + Serves 4 + Preparation: 15 min. Cooking Time: 1 hour.

Begin to layer the lasagne in a lasagne dish starting with

gluten free

Olive & Joy diamond heart tea towel, $29

yum. | jo anderson

Tiramisu Dairy and Gluten Free {



Gluten-free biscuits

2 cups cashews

2.5 cups almond flour

4 medjool dates, pitted

1/4 cup honey

4 tbsp coconut oil

1 egg

4 drops vanilla paste

2 tsp coconut oil

1 cup good quality coffee

1/2 tsp vanilla extract

1 tsp rapadura sugar

1/2 tsp baking soda

2 tbsp cacao powder

1/4 tsp sea salt

1 tbsp maple syrup 12 gluten-free biscuits

Tiramisu: 1.Soak the cashews in the fridge for 6 – 8 hours or overnight. Remove the cashews from the fridge and drain the excess water. Give them a rinse and put them in a high-speed blender. Add 1 cup water, 4 dates, 2 tablepoons coconut oil, 4 drops vanilla paste and blend until very smooth. You will have to stop and scrape down the sides a few times. In a separate bowl mix the cacao powder, maple syrup and remaining 2 tablespoons coconut oil until combined well. Sweeten the coffee with rapadura sugar. Take 6 small ramekins and break up the biscuits into the base of each one. Spoon over some coffee, then layer with a big tablespoon of the cashew cream. Spoon some chocolate mix over the cream and repeat that layering again until the ramekins are full, sprinkle some cacao over the top or grate some raw chocolate over. Cover with plastic wrap and put them in the fridge for a minimum of 1 hour to set. (They get far tastier with time though.) + Serves 6 + Preparation: 20 min. and soak overnight. Cooking Time: 0 min. Gluten-Free Biscuits: Preheat the oven to 180°C. Combine the dough ingredients in a food processor and process until a smooth ball of dough forms. Transfer the ball of dough onto a piece of baking paper, then flatten the dough into a round disk about 2 cm thick, using your hands. Cover with plastic wrap and place in the fridge for 20 minutes. Remove the dough from the fridge and roll it out between 2 pieces of baking paper to your desired thickness. Dust a cookie cutter in coconut flour and cut your shapes, peeling away the excess dough as you work. Gather the excess dough and roll it out again to cut shapes. Do this as many times as you can while keeping the cookies a consistent thickness. If the dough starts to get dry then just wet your hands slightly before kneading the scraps to add some moisture. Bake the cookies for 8 – 10 minutes on a tray lined with baking paper. Cool completely on a wire rack. + Makes 12 + Preparation: 30 min. Cooking Time: 10 min.

gluten free

dairy free

y u m . | s i l ly ya k s

Silly Yaks is a growing herd {

G e tting bigg e r an d b e tt e r e v e r y y e a r } Words Michelle Dryburgh

What started as a small Melbourne café selling coffee and gluten free cake has become one of Australia’s major gluten-free food manufacturers. Today Silly Yaks is a brand known and loved by glutenfree diners across Australia. It boasts an extensive range of desserts, cakes and biscuits, pies and pastries, pizza bases, gnocchi and artisan bread. Silly Yaks products are available from most IGA supermarkets and various stockists throughout Australia including their factory outlet at Coburg North. The food service industry now accounts for almost half of its sales, including up to 10,000 pizza bases each week. Manufactured in a custom-designed, dedicated glutenfree factory in Coburg, Silly Yaks’ foods are likely to soon be rolling off the production line 24 hours a day, 7 days a week. Sales increased 35 per cent last year, and international export is on the cards. This transition has taken 13 years, but as managing director Bryn Pears explains, it’s by no means complete. “One of our next steps will be looking to address the significant gap for allergy-friendly food in the hospital

and aged-care market,” he says. “Over the next 20 years we will see the baby boomers retire and more people with special dietary needs going into care.” Bryn has been able to successfully apply skills and lessons from his former career in corporate business consulting to fuel the growth of Silly Yaks. He says the key to his success is responding to demand and feedback – not assuming what customers want. “I don’t always have the answers, sometimes it’s about working on the factory floor for a few hours, or talking to consumers, real people who eat our products, and learning what they like, what they don’t like, what they need, what we’re doing right and what we need to do different,” Bryn says. “That sort of information is extremely valuable and it keeps you grounded. Our customers are the reason we exist, and we take very seriously our responsibility to produce 100% gluten-free products to protect their health.”

Available at

Available at

yum. | brookfarm

yum. | Farinacci pasta

Leading pasta maker goes gluten free { A n e w e r a f o r I t a l ia n p a s t a } Words Michelle Dryburgh

Three generations of the Farinacci family have been lovingly making fresh, handcrafted pasta in Melbourne for almost 30 years. Their authentic Italian recipes and quality ingredients have seen Farinacci Pasta served by major airlines, sporting venues and caterers across Australia, as well as some of Melbourne’s finest restaurants. More recently, Farinacci has made its way onto the glutenfree scene. Launched in 2013, Farinacci’s gluten-free range is the only boutique pasta to be HACCP-approved and certified by the Coeliac Society of Australia. And it doesn’t stop there. Traditionally stocked only in Melbourne, Farinacci Pasta is working toward Australiawide distribution, and recent overseas interest could see the product exported internationally. It would be a dream come true for brothers Vincent and Thomas Farinacci, who have been keeping the family tradition, and name – which translates to ‘flour merchant’ – alive.

They have followed in the footsteps of their father Michael, and their grandfather Vincenzo before him. It was their grandfather Vincenzo who first established the pasta shop, then in Elsternwick, in 1985, and Michael’s marketing and sales background that gave the brand its winning edge. But in response to growing demand, it was Vince and Tom who made the brave decision to expand into glutenfree pasta manufacturing – a process that would take two years of developing and testing before the products were launched in 2013. “With all the interest that customers were expressing, it was clear there was a market worth exploring,” Tom says. “We researched the product offerings that were available within Australia and whether we could create a quality product that aligned to our everyday range of quality fresh pasta.” It was no easy feat. The brothers travelled with their team to Italy to learn more about manufacturing gluten-free pasta, and acquired new machinery designed specifically to create the best possible texture and flavour. The brothers’ persistence and hard work paid off. Farinacci Pasta’s gluten-free range has been embraced by both the public and food service industry, and now features on the menus of some of Melbourne’s top restaurants and function centres. “Although we have over 25 years experience in manufacturing fresh pasta, the gluten-free range was one of our greatest challenges to date,” Vince notes.

yum. | Farinacci pasta

“Producing a dough with the right texture was the most difficult part of the development process, followed by creating fillings that were bold and full of flavour, whilst at the same time providing offerings that were also suitable for those with lactose or fructose intolerances. So far our gluten-free pasta has been well received and that is something we are really proud of.” Farinacci Pasta currently offers six gluten-free products. They include: two options of Large Ravioli – Mediterranean Vegetable or Roasted Pumpkin and Sweet Potato; two options of Small Ravioli – Roasted Tomato and Veal or Spinach and Ricotta. Egg linguine and lasagne sheets are also available. Some of the gluten-free range is also lactose and fructose free, and will soon be joined by a new gluten-free potato gnocchi. “We are always looking for ways to ‘wow’ our gluten-free pasta lovers,” Tom notes. “We are also looking at developing some large, handmade products not typically found on your supermarket shelves.” The gluten-free products are always a hit with customers at their small retail store in Caulfield South. Opened in 2012 and strictly takeaway, the space is small but full of character, featuring red brick walls, rustic timber shelving and a vibrant orange Vespa in the window.

“The uptake of our range has been extremely positive with many customers asking if it really is gluten-free pasta they are eating,” says Vince. And it certainly is. In order to achieve and maintain HACCP and Coeliac Society of Australia approvals, Farinacci’s gluten-free pasta undergoes regular microbiological testing to ensure no trace elements of gluten are detected. In addition, the factory has designated machinery for production of gluten-free pastas, as well as safety sealed packaging to eliminate the risk of cross-contamination. As well as setting a gold standard for other manufacturers, Vince and Tom believe events such as gluten-free expos around Australia are helping to not only raise awareness of coeliac disease and gluten intolerance, but also raise the bar for gluten-free products. “There has been a vast improvement in the variety and quality to consumers, we are actually starting to see people enjoying the taste and benefits of gluten-free foods, as opposed to being forced to buy a particular product due to the lack of choice and quality,” Tom adds. “Hopefully we will enter a stage where gluten-free production inputs will become cheaper and the quality of products will continue to rise.” 662 Glenhuntly Road, Caulfield South, Victoria

yum. | Business profile

The world’s friendliest donut {

I f y o u d o n ’ t l i v e in B r isban e , N o d o ’ s wi l l m ak e y o u wis h y o u did


Words Michelle Dryburgh

After being starved of choice for too long, Kate Williams wanted to put the fun back into food.

“So many takeaway food items have had a healthy makeover, so why not the donut?” Kate says.

Coeliac disease had robbed her of her favourite sweet treats, including donuts, which she couldn’t find replicated gluten free.

“People are more health conscious than ever before, but still like to indulge and appreciate the use of quality, premium ingredients.”

So she decided to make her own, but not just any donut. Kate set about producing the world’s friendliest donut – a guilt-free treat, made with gluten-free, organic and natural ingredients.

With a background in hospitality and marketing, Kate had no formal experience in baking, just a passion for good food, and a yearning for good donuts.

Nodo donuts are baked, not fried; they’re free from preservatives, artificial colours, flavours and other additives. Dairy free and vegan options are available too.

Six months of trial and error went into perfecting the base recipe. Not only did Nodo’s need to be gluten free, they needed to taste great, and remain natural.

yum. | Business profile

Kate sourced only the best, freshest ingredients, including Australian extra virgin olive oil, free range eggs, premium chocolate, pure maple syrup, coconut oil, and raw sugars. Confident the recipe was just right, she launched Nodo at Brisbane’s Hawthorne Markets in May. The donuts were an instant hit and sold out within a few hours. And it’s little wonder with tempting flavour combinations like blueberry with lemon myrtle cream and toasted macadamia, cold pressed coffee with mascarpone and crushed chocolatecovered coffee beans, or Kate’s first love – the banana bread donut – which she says makes eating donuts for breakfast completely acceptable. “Every minute of every day I am dreaming up different flavour combinations, it’s my favourite part of the job - other than eating them,” Kate laughs. “Because of that, the Nodo range will be a constant evolution – forever changing.” Nodo donuts are prepared and baked in a dedicated gluten-free kitchen to avoid contamination. Ingredients are purchased in

bulk wherever possible, and products are sent for periodic lab testing. The donuts are sold at Brisbane’s fortnightly Jan Powers Farmers’ Markets, and custom orders are now available for delivery within the Brisbane CBD. For now, Nodo is exclusive to Brisbane, but the brand already has a national following. “Social media is amazing and has really launched my brand around Australia,” Kate says. “I get so excited when I see people in Sydney or Melbourne asking if they can get their hands on some Nodo’s. I am investigating different options.” To keep up with demand, Kate is now joined by a growing team of gluten-free bakers and passionate foodies. But that hasn’t stopped her from getting her hands dirty. “I truly love every facet of the business, everything from marketing to getting my apron on and baking in the kitchen.”

under a warm tuscan sun Recipes Sally O'Neil,

yum. | the fit foodie

Sicilian Lemon & Honey Tart {



tart base: 1 cup unsweetened shredded coconut 5 pitted dates 1/2 cup almond meal 1 tbsp Sicilian lemon juice For the filling: 2 cups raw cashews, soaked in water for 2 hours 1/4 cup raw honey

Warm Chicken & Pine Nut Salad

2 Sicilian lemons, juice & zest




1/4 cup coconut oil, melted

2 organic chicken breasts

Garnish (optional):

2 peppers / capsicums, thinly sliced

dried orange peel

1 cup heirloom cherry tomatoes

lemon zest

2 tbsp pine nuts

slice of lemon

2 tbsp pepitas

optional TOPPING:

1 cup cooked brown rice

top with pumpkin seeds and buckinis

1 head broccoli 1/2 cup green beans

Prepare the base by combining all dry base ingredients in a food processor until crumbly. Add lemon juice, a little at a time, until a sticky dough is formed. Press base evenly into a 9â&#x20AC;? silicone cake tin, or two medium food rings. Refrigerate while you make the filling.

1/2 cup snow peas / mange tout

In a high-speed blender, combine cashews with coconut oil and lemon juice until smooth. This may take up to 5 minutes, scraping down the sides as you go. Once smooth, add the lemon zest and honey and combine again.

Roast tomatoes and peppers in oven for 15 minutes. Steam greens for 5 minutes. Toast pepitas and pine nuts in a hot, dry pan for a few minutes until just browned. When cooked, remove chicken from oven and slice into strips (watch those fingers!). Layer all ingredients in a bowl with rice, then drizzle with the remaining balsamic juices and olive oil. Season to taste and serve immediately.

Pour filling on top of base(s) and freeze for 2 hours. Once set, remove and allow to come to room temperature, then serve with additional lemon zest, a slice of lemon and dried orange peel. + Serves 6 + Preparation: 30 min. Cooking Time: (freezing) 2 hours

1 tbsp balsamic vinegar 1 tbsp cold-pressed extra virgin olive oil (to drizzle) salt and pepper to taste

{ Tip } Replace brown rice with quinoa or lentils if you prefer. Vegetarian option: omit chicken and top with a soft-boiled egg. + Serves 2 + Preparation: 10 min. Cooking Time: 20 min.

gluten free

dairy free

egg free


SOY free

SUGAR free

gluten free

dairy free

SOY free

SUGAR free

yum. | the fit foodie

Cherry Neapolitan Cheesecake {



Chocolate Layer


4 tbsp raw cacao

1 cup raw almonds

Vanilla Layer

1/2 cup medjool dates (pitted)

2 tsp vanilla bean paste

1/4 cup raw cacao powder

Chocolate Drizzle

1 tbsp rice malt syrup or honey

1/3 cold pressed extra virgin coconut oil

Basic filling

1/4 organic rice malt syrup

2 cups raw cashews (soaked for at least 2 hours, rinsed)

1/4 raw cacao powder

1/3 cup cold pressed extra virgin coconut oil

1 tsp ground vanilla bean pods or extract

1/4 cup unsweetened desiccated coconut


1/2 cup organic rice malt syrup

Additional red fruits, bee pollen

1/4 cup plain Greek yoghurt 1 can organic coconut cream (400 ml) Cherry Layer 1/2 cup fresh or frozen pitted cherries 2 tbsp beetroot powder or acai berry powder.

Place all ingredients in a high-speed food processor and blend to form a sticky dough. Press evenly into a 23 cm square loose-bottomed tin or silicon mould. Refrigerate while you prepare the filling. basic filling: Blend ingredients in a high-speed food processor and blend until super smooth (this may take a few minutes). Divide basic cheesecake filling into 3 separate bowls. vanilla layer: Into the first bowl, add vanilla bean paste and combine. Set aside. cherry layer: Add second bowl back to the blender with the cherries and beet / berry powder, then combine. Return pink filling to second bowl and set aside.

gluten free

egg free

Chocolate Layer: Add third bowl to blender with the raw cacao powder, combine and set aside. Remove base from fridge and spoon in cherry layer, smoothing the top evenly. Freeze for 1/2 hour, before adding chocolate layer. Freeze again for 30 minutes until just set. Finally, add vanilla layer. Note: if you add your layers too soon, the colours will bleed into one another. Freeze whole cheesecake for 8 hours (or overnight). Remove and allow to cool to room temperature, then slice. Place all ingredients into a large bowl and whisk until smooth. Drizzle over each slice and top with a fresh cherry before the chocolate sets. + Serves 10 + Preparation: 1 hr. Cooking Time: (freezing) 8 hours.

SOY free

SUGAR free

yum. | eat fit food

Home delivery with a difference {

F ast f o o d with o u t the g u i l t ( o r g l u ten ) } Words Michelle Dryburgh

Having too much to do and too little time to do it is the number one reason many of us make poor food choices. Eat Fit Food was created in response to this modern-day dilemma, providing customers with portion-controlled healthy meals using fresh ingredients, delivered direct to the door. Developed in consultation with dieticians and a skilful head chef, the menu offers a range of 20, 10 and 5-day programs as well as a general healthy eating plan. The meals are free of preservatives, artificial sweeteners, additives and chemicals, and most are gluten free. Founder Bianca Monley started the service in Sydney in 2002. It has since expanded to Melbourne, with plans to expand to Brisbane and the Gold Coast and nationwide. “Eat Fit Food has changed so much over the past 13 years,” Bianca says. “It was just me, my brother as the chef, and no money. As it has grown, the needs and requirements have also changed. We have brought in experts from all areas to meet our growing needs and to ensure the quality and service of Eat Fit Food is

upheld to the highest standard.” Bianca says Eat Fit Food is a great option for coeliacs because it takes the stress out of cooking, or buying, glutenfree meals. “All of the gluten-free options are prepared in isolation and any products containing gluten are stored separately,” she says. With expert staff now managing the operation of the business, Bianca is able to focus on what she does best – creating and implementing new ideas to take Eat Fit Food to the next level. Her latest venture is learning how to produce organic vegetables. The company is adopting a paddock-to-plate approach after buying a property in the New South Wales Southern Highlands. “We will turn part of our 100 acres into an organic vegetable paddock and orchard,” Bianca says. “The produce will be incorporated into all Eat Fit Food meals and clients will be offered education surrounding the program.”

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

For bookings and further information contact Catherine on 0417 373 501

BIG savings with ORGRAN Pasta ORGRAN’s range of 250g Rice & Corn and Multigrain with Quinoa pasta will now be available at everyday low prices. Check out the great new prices coming soon at you local ORGRAN retailer.


Pasta with Alfredo Sauce

Live Life Well

Ingredients 1 x 250g pkt ORGRAN Rice & Corn Pasta 1/2 cup salt reduced butter 2/3 cup sour cream or light cream 3/4 cup grated parmesan cheese 1 egg yolk, slightly beaten 2 Tbsp chopped parsley (optional) Method 1. Cook pasta according to packet instructions. 2. Meanwhile over a low heat, melt butter. 3. Add sour cream/light cream, then egg yolk, and cheese. 5. Toss the sauce through the pasta. 6. Garnish with parsley and extra grated parmesan cheese

Available in independent supermarkets and health food stores. Selected lines available in Coles and Woolworths.

real authentic food Recipes Sarah Craven,

yum. | real food mum

Vegetable Soup








1 daikon radish, diced

1¼ cup blanched or activated almond flour

300g gluten-free pancetta, diced

1/3 cup tapioca flour

1 turnip, peeled and diced

1 egg yolk

1 zucchini, chopped

1/4 tsp sea salt

2 small to medium sweet potatoes, peeled and chopped 1/2 head cauliflower florets, chopped

1/4 tsp baking soda

1 broccoli florets and stems, chopped

1/4 cup maple syrup

1 lge bunch silverbeet

1 tsp cinnamon (optional)

1 bunch kale, stemmed and shredded

1/2 tsp vanilla extract

2 carrots, peeled and chopped

1 handful crumbled activated almonds and pumpkin seeds

6 brussel sprouts, chopped 1/4 pumpkin, skinned and chopped

RAW CHOCOLATE DRIZZLE 2 tbsp coconut oil

2 bok choy, chopped 1.5 litres chicken bone broth

2 tbsp cacao or carob powder

1 cup basil, oregano and parsley, chopped

pinch salt

1 tbsp coconut oil

optional: 1 tbsp maple syrup

sea salt and pepper to taste

Add broccoli, bok choy, silverbeet and kale.

Combine the almond flour, tapioca flour, cinnamon, egg yolk, salt, baking soda in a food processor and pulse until combined. Add maple syrup and vanilla extract and pulse more until combined. Remove dough from the processor and fold in nuts and seeds. Form the dough into a rectangle and place on parchment or lined baking tray. Bake at 185°C for 15 – 18 minutes. Let cool for an hour and cut diagonally. Place onto the lined baking tray. Set the oven to 165°C and rebake for 15 – 18 minutes. Let cool for another 30 minutes, preferably over an hour.

Simmer for 10 minutes or until broccoli stems are soft. Add herbs, salt and pepper to taste

chocolate drizzle: Melt and drizzle on individual biscottis.

+ Serves 4 – 6 + Preparation: 20 min. Cooking Time: 1 hr.

+ Serves 6 + Preparation: 5 min. Cooking Time: 1 hr.

Heat coconut oil in pot. Add pancetta and fry. Add daikon, turnip, sweet potato, pumpkin, carrot, cauliflower, zucchini, brussel sprouts and fry for 5 minutes. Add broth and bring to simmer for 25 minutes.

gluten free

dairy free

egg free

gluten free

dairy free

SOY free

SUGAR free

yum. | decadent alternatives

la dolce vita { ki c k b a c k a n d e n j oy t h e s w e e t ta s t e o f i ta ly }

Recipes Libby Cornish,

Lemon and Pistachio Cannoli { Ingredients } Pastry 300g Springhill Farm The Real Bread Mix 50g caster sugar 1/2 tsp bicarb soda pinch of cinnamon zest of 1 lemon 65g marsala (Sicillian fortified wine) 60g butter (melted) 1 egg yolk 50g water 1 egg white 2 litres sunflower oil Filling 400g mascarpone 300g thick Greek-style yoghurt 160g icing sugar zest of 2 lemons (9g) 50g lemon juice (1 lemon) 80g pistachios, finely chopped extra icing sugar for dusting In a mixing bowl stir together the bread mix, caster sugar and bicarb. Melt the butter. To the melted butter add the water, marsala, lemon zest and egg yolk. Stir to combine. Add the butter mix to the dry ingredients and stir until all ingredients are incorporated. Prepare a clean work surface, a pastry mat works well. Transfer the dough to the pastry mat and knead until the mixture is smooth; it's more elastic if kept moving.

{ Rolling out the dough } By hand: Take part of the dough ball (1/4 to 1/8) and keep the remaining dough covered. Knead the portion of dough, flatten it slightly and cover with a piece of baking paper the length of the pastry mat. Roll out the dough to approximately 1 mm thick. Peel off the top piece of baking paper. When the dough is this thin you should be able to see through the dough to the markings on your pastry mat (if there are markings). By Pasta machine: Set up the pasta machine so you have plenty of bench space. Take 1/4 to 1/8 of the dough and knead it well before putting it through the machine on the widest setting. If the dough tends to crumble when coming out of the machine, knead it a little more and try again. You may need to repeat this process 2 or 3 times before it starts to come out of the machine looking like pasta. If you want the edges to be straight fold the longest sides of the dough over into the middle. Fold it again until the folded dough is the same width as the machine. Put this dough through the machine. Decrease the width by 2 or 3 notches and put the dough through the machine again. Decrease the width to the 2nd or 3rd smallest setting on the machine (not the smallest). Both: Use a 10 cm round cutter to cut out discs (or cut out 10 cm squares). Twist the cutter to ensure the dough is cut. Wrap the disk around a cannoli tube. If it helps lift up the pastry mat a little to start peeling off the dough disc. Once the disc is just on the tube, twist the tube a little while lifting it away from the pastry mat. The dough will be overlapped slightly and glued with a little of the egg white. Dip a clean finger tip in the egg white and gently dab this onto the dough that will be the bottom of the overlap. This dough shrinks when it is cooked and it is best to leave a little slack when overlapping the dough.

Repeat for the remaining discs. Gather up the scraps of dough and put it back with the remaining dough. Provided you knead the dough before rolling it out it can be reworked many times. Roll out more dough, cut discs etc.

the filling. Mix together the mascarpone and yoghurt in a bowl. Stir in the sifted icing sugar. The water content of the yoghurt and mascarpone will dissolve the sugar quickly. Stir in the lemon zest and juice and 25g of the finely chopped pistachios. The mixture will thicken slightly.

Deep frying: If you have a deep fryer pour the oil in and set it to 180°C. Pour the oil into a large saucepan. Heat the oil to 180°C – use a candy thermometer. When the temperature of the oil gets to around 170°C lower the heat. It is important to maintain the temperature of the oil as close to 180°C as possible. Put a couple of layers of paper towel on a plate.

Store the filling in the fridge until you are ready to fill the cannoli. Transfer the mixture to a piping bag fitted with a plain nozzle. Pipe the filling into each of the cannoli shells. Sprinkle a little of the chopped pistachios on either end and dust with icing sugar.

Carefully lower a cannoli tube into the oil and leave it in there for about 1 minute (when they are ready they will be a golden brown colour). Use long tongs to grab the end of the tube to bring it out of the oil. Allow excess oil to drip back into the saucepan. Gently rest the cannoli on the paper towels. Allow it to cool before taking the tube out. Repeat with the other uncooked cannoli.

{ notes } This amount of pastry will make around 50 cannoli. If you think this is going to be too many 1/2 the ingredients and use 10g of egg yolk. Cannoli tubes can be found at kitchenware shops/websites.

Allow the cannoli to cool down. If you are not using them on the day they were made store them in an airtight container.

This recipe is a gluten-free version of Jamie Oliver's Lemon and Pistachio Cannoli. Featured in the July 2014 edition of delicious.

I would strongly recommend the use of a candy thermometer when heating the oil.

+ Serves 32 filled cannoli + Preparation: 45 – 55 min. Cooking Time: 30 min.

The filling: Each cannoli will need around 25g of

gluten free

yum. | decadent alternatives

gluten-free Pasta {


dough into around 4 equal-sized portions. Put a portion of the dough through the machine on the largest gap setting. Gently guide the dough with your hand when it's coming through the rollers. Fold the dough and repeat again on this setting.


225g Springhill Farm, The Real Bread Mix

When you feel comfortable with feeding the dough into the machine and guiding the dough (pasta) out, the gap can be decreased. The thickness of the pasta will depend on how you will cook it. Lasagne sheets need to be slightly thicker than those used for fettuccine.

1 tsp salt 25g oil 3 eggs (extra large 58g each)

By hand – Put a portion of the dough on a pastry mat and put a piece of baking paper on top. Roll out the dough until the required thickness has been achieved.

Put all ingredients into your favourite food processor. Combine until all ingredients have been incorporated and the dough is staying together.

To make fettuccine roll the dough up and cut into slices approximately 6 mm wide.

Take dough out, it will be slightly sticky, wrap in plastic wrap or a damp cloth to keep it moist. Let it rest for approximately 10 minutes. Knead the dough for approximately 2 minutes before rolling it out.

The fresh pasta will cook quickly in boiling water, around 2 minutes.

Rolling the Dough: With a pasta machine – Divide the

+ Serves 3 – 4 + Preparation: 30 – 40 min. Cooking Time: 2 min.

gluten free



2 014

2 014


2 014


! w e n



2 014









✓ ORGANIC & BIODYNAMIC seeds & fruit

✓ ORGANIC & BIODYNAMIC fruit & cereals

✓ NO added sugar

✓ 18 delicious ingredients


✓ NO added sugar


yum. | the merrymaker sisters

la bella verde { s e t t h e tab l e , p o u r t h e w i n e a n d t u c k i n y o u r s e rvi e t t e s i ta l ia n - s t y l e }

Recipes Emma and Carla Papas,

Vitamix) add the spinach, basil, avocado, lemon juice, olive oil, almond milk and pine nuts. Blend on medium speed until your preferred consistency (do you like it smooth or chunky?). 
In a large pan, add the coconut oil and the zoodles, cook for about 2 minutes. Add the pesto mix to the pan and stir well. 
Cook for a further 2 – 3 minutes. 
Season with salt and pepper. + Serves 4 + Preparation: 15 min. Cooking Time: 10 min.

gluten free

dairy free

egg free


Paleo Pesto Zoodles {



4 zucchinis 150g spinach leaves 1 bunch of basil 1/2 avocado 1 lemon juiced 1/4 cup pine nuts 1/4 cup olive oil 1/4 cup almond milk 1 tbsp coconut oil

Creamy Salsa Verde Pasta

salt and pepper { Peel zucchinis lengthways until you reach the core (we just cut the core up and add it to the mix...we hate food wastage!), you could also use a julienne peeler or spiralizer. Place the peeled zucchinis (zoodles) in a bowl, leave this for now. In a food processor (we use our


1 bunch fresh parsley 1 bunch fresh basil 1 handful fresh mint 1/4 cup capers


1/2 cup olive oil

Italian Chicken Thigh Bake

salt and pepper


1 avocado 4 shallots

500g mince (we used beef) 1 onion, finely chopped 3 cloves garlic, crushed 400g button mushrooms, sliced



8 chicken thighs 3 carrots, roughly chopped 1 head broccoli, roughly chopped 2 zucchinis, roughly chopped

3 packets SlimPasta or zoodles

250g mushrooms, sliced

1 tbsp coconut oil

200g asparagus, roughly chopped

In a food processor (we used our Vitamix) whiz the parsley, basil, mint, capers, avocado flesh, shallots, olive oil, lemon juice, salt and pepper. 
It will take around 2 minutes on high speed to make it thick and creamy. Leave this for now. In a high-heat pan melt the coconut oil, then add the onion and garlic. Sauté until soft. Add the mince and cook until brown. 
Add the mushrooms and the salsa verde sauce, simmer, then turn down the heat to medium.

250g cherry tomatoes 1 tbsp oregano 1 tbsp basil salt and pepper

Meanwhile, prepare your SlimPasta according to the directions on the packet. Stir through the pasta and serve immediately.

Preheat oven to 180°C. Place all of the chopped vegetables (except the mushrooms) into a large casserole dish. Place the chicken thighs evenly on top of the vegetables, sprinkle with herbs and season with salt and pepper. Place into the oven for 30 minutes. Turn the chicken pieces over, add the mushrooms and mix around the vegetables. Place back into the oven for a further 30 minutes.

+ Serves 4 + Preparation: 20 min. Cooking Time: 15 min.

+ Serves 6-8 + Preparation: 15 min. Cooking Time: 60 min.

gluten free

dairy free

gluten free

dairy free

egg free

yum. | travel

yum. | travel

Guide to eating gluten free in Italy {

O n a m o p e d a r o u n d i t a ly w o n d e r i n g h o w t o n av i g a t e g l u t e n f r e e ? } Words Alice Coleman,, Published 17 Oct 2013

Eating gluten free in Italy was so straightforward. All Italians and especially those in the food service industry have a great knowledge of gluten free requirements. Coeliac disease is a well-known health issue in Italy. Children are routinely screened for coeliac disease and there is a state subsidy to compensate people with coeliac disease for the higher cost of gluten-free food. Italian law even requires gluten-free food be available in schools, hospitals, and public places. You can probably see why you aren’t going to have any problems already. There is a general acceptance of coeliac disease in Italy, which is surprising when compared to Australia as the prevalence is the same, at around 1% of the population. Although Italy’s population is 3 times the size of Australia’s, we still hold out hope that Australia will be just as aware of coeliac disease in the future. There are still a few words of gluten-free wisdom we can share, so let’s begin...

There is a large emphasis on simple dishes that focus on the flavour of fresh ingredients. Italians live on a Mediterranean diet, which is high in healthy fats, fresh fish and meat and vegetables. They also cook with rice and polenta, both of which are delicious gluten-free alternatives to pasta.

Tips for eating out Explaining your gluten-free dietary requirements in Italy can be difficult so your first step is to practice saying “gluten free” and “I am coeliac” in Italian. Here are the translations: Gluten free: senza glutine; I am coeliac: Io sono celiaca. Any common problems eating gluten free in Italy? Just a few tips to make your gluten-free life easier while travelling in Italy: • Avoid patisseries as they don’t have anything gluten free as a rule (unless you are lucky enough to find a dedicated gluten-free patisserie).

gluten free in italy

• D esserts aren’t that easy to come by gluten free, although the Italians do a mean creme caramel.

Any restaurant you go to will be able to serve you glutenfree food. All you need to say when ordering food in Italy is ‘senza glutine’ or ‘Io sono celiaco’ and you can be rest assured you will be served gluten-free food... as you can see this guide isn’t going to be terribly long.

•  Due to fear of cross-contamination gluten-free pizza isn’t that easy to find, which is both comforting and frustrating if you have been looking forward to an authentic Italian gluten-free pizza. Ask around and you should manage to locate one.

Suggested gluten-free meal options getting to know italian cuisine Most people are familiar with Italian cuisine as pizza and pasta. So it is no surprise that those on a gluten-free diet may be a little wary when heading to Italy. Certainly from a tourist’s perspective pizza and pasta is available on every corner but that isn’t necessarily what Italian’s eat everyday.

• Gluten-free versions of pasta are available at most restaurants. • Gluten-free pizza is possible to find but it takes a little hunting around. • Most menu items are adaptable, just ask.

yum. | travel

Italy’s tried and tested restaurants Here is a list of restaurants in Sicily where we ate. We know they are very accommodating to gluten-free diets: • Pizzeria Porta Messina, Taormina: Good range of gluten-free pasta options, nice outdoor setting and creme caramel to die for, we came back for dessert a second night. • B ella Blu, Taormina: The only place we found offering gluten-free pizza and a dedicated gluten-free menu with gluten-free fries and gluten-free beer. They were very accommodating to people with coeliac disease. • Acqua Pazza, Acireale: Some of the best seafood dishes ever. No gluten-free pasta (they make it all fresh) but the risotto was sensational and the view is one of the best.

Tips for eating ‘in’, gluten free We didn’t eat ‘in’ very often due to the ease of eating ‘out’ gluten free in Italy, however breakfast still remains a more difficult gluten-free challenge. Below are a few more tips to help you navigate the supermarkets in Italy, gluten-free style.

The typical sweet pastry breakfast in Italy is a no-no for those eating gluten free so we found it easiest to eat breakfast at our accommodation. You will be able to find gluten-free breakfast options in the supermarket otherwise you can always fall back on eggs and bacon, or fresh fruit and yoghurt.

Reading labels

Gluten-free snacks

You will have no issues as products are clearly marked gluten free or otherwise in Italy but here are a few translations that may be worth learning:

There is an abundance of gluten-free snacking options in large supermarkets but fresh fruit, nuts and dried fruit are a good fall back. In summer you’re spoiled for choice with fresh produce.

Gluten free: senza glutine; May contain: possono contenere; Contains: contiene; Wheat: grano; Barley: orzo; Rye: segale; Oats: avena. A lot of gluten-free brands are international so they will have English on them but the Italian version, senza glutine, isn’t that hard to decipher either.

Gluten-free breakfast options

Supermarkets We were probably expecting bigger gluten-free sections in supermarkets because the ones in Australia are getting so big, however, there was still a lot of choice. You could even buy gluten-free beer in the supermarket. In Taormina there was no big supermarket so the night we decided to cook in we had to buy gluten-free pasta from the pharmacy. It was quite a novel experience, they had to get it from out the back and it felt like we were almost doing something that wasn’t quite legal but it was worth the effort because the gluten-free pasta was delicious.

Available at

Available at

Nuts about nuts

. with real Fairtrade coffee beans


. a drizzle of tangy Greek yoghurt

. with superfruits & a drizzle of dark choc

These NEW Roasted Nut Bars are perfect for you! With simple, honest ingredients, they’re gluten free, contain no artificial flavours, no GMs and the fruits we use are sulphite free.

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All bars available at Woolworths. Our Dark Choc Espresso & Greek Style Yoghurt & Blueberry Roasted Nuts Bars are available at Coles and independent supermarkets.

yum. gluten free magazine August 2014  

yum. gluten free magazine August 2014

yum. gluten free magazine August 2014  

yum. gluten free magazine August 2014