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S A M T S I R CH ITION ED

DEC 2014

WHAT’S ON | EATING OUT | GLUTEN-FREE RECIPES | LATEST PRODUCTS


FRANCHISE OPPORTUNITY Looking for passionate people to join our growing team

The World’s First Paleo Health Food Store & Café Franchise Fresh Paleo meals takeaway and readymade meals juices and smoothies tea, coffee and Bulletproof ™ coffee baked goods great range of health products, resources and supplies

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Exclusive to Yum Gluten Free readers Order online and receive 20% off our cookbook until 31 December, 2014 by using the code: yum20 Visit www.paleo-cafe.com.au to make your purchase

P: 07 4225 5388 E: info@paleo-cafe.com.au www.paleo-cafe.com.au


CONTENTS {

YUM. GLUTEN FREE MAGAZINE – CHRISTMAS ISSUE

38

62

11

Christmas time gluten free eating out & about

Christmas Fanfare

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

40

WHAT’S ON

EATING OUT

ANJUN ANAND

68

RED KELLYS

LIVE LOVE NOURISH

Summer’s saving grace

Be my (Christmas) guest

What’s new, what’s fab, what’s made us shout ‘hooray’ this month

46

71

Fishing for compliments?

14

Vegan treats made with love

A merry healthy journey

48

12

TABLE TALK

THE MERRYMAKER SISTERS

26

PRODUCTS

Add these goodies to your shopping list this month

34

HEALTHY READING MATERIAL

Gluten-free bookworms unite

36

CAFE FOCUS

The evolution of SOL

SHIRLEY’S SOUL KITCHEN

DECADENT ALTERNATIVES

Sugar and spice, very nice

54

BUSINESS PROFILE

Sweet success in gluten-free cider space

56

FEASTING AT HOME

All dressed up for the party

}

PETUNA

76

THE NATURAL NUTRITIONIST

Celebrate in sugar free style

80

EVE’S BETTER BAKE

Packet cake to feel good about

82

THE GLUTEN FREE LIFESAVER

Warm heart and palates

96

THE WHOLE HOUSEWIFE

Edible Christmas trinkets

104

THE FIT FOODIE

Super healthy Christmas starters

108

FEHLBERGS

Indulgence on the side?

112

JO ANDERSON

Homemade festive gifts

114

AMANDA PAA

Sweet meet savoury

118

RAW & PEACE

Raw festive goodies


“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 | www.yumglutenfree.com.au

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 |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 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.


PureBred is so soft, moist and delicious, no other

If you haven’t tried PureBred yet, check out our

brand of Gluten & Wheat free bread comes close.

range of gluten free, wheat free, nut free, lactose

But we haven’t sacrificed fibre, to give you the flavour and texture you want. Check the nutritional

free, low fat, high fibre, dairy free and soy free breads now.

panel and you’ll see PureBred has much more fibre than other gluten free breads and less fat too.

Available at

Available at

*When compared to nutritional averages on other nationally stocked gluten free bakery brands

You’ll agree, there’s just no comparison.

www.pure-bred.com facebook/PureBredAustralia


Not all snacks are created equal. At Go Natural it’s our combination of premium nuts and real fruit sweetened with Australian honey that sets us apart. You can see and taste the ingredients in every bite. Find us in the Healthfood Aisle of your local supermarket when you need to stock up on goodness. Proudly Australian made and family owned for over 27 years.

www.gonatural.com.au


THIS MONTH’S CONTRIBUTORS {

SET THE TABLE AND MEET OUR YUM. MAGAZINE RECIPE EXPERTS

}

AMANDA PAA Heartbeet Kitchen

ANJUM ANAND Anjum Anand

Amanda is the food writer, recipe developer and photographer behind her gluten-free blog Heartbeet Kitchen and recently published cookbook, Smitten with Squash. She is a lover of all things fresh, seasonal & wholesome. www.heartbeetkitchen.com

Internationally renowned TV chef, best-selling food writer, award-winning brand owner, entrepreneur and mother of two young children: She is the face of modern Indian cuisine and truly a woman of achievement, who embodies the entrepreneurial spirit. www.anjumanand.co.uk

JO ANDERSON The Luminous Kitchen Jo is a passionate self taught cook, food and lifestyle photographer and creator of The Luminous Kitchen. In a world of over processed foods, Jo hopes to lovingly guide people back into their kitchens with simple, real food recipes and mouth watering images. www.theluminouskitchen.com

CASEY-LEE LYONS Live Love Nourish A qualified nutritionist, naturopath and director of ‘Live Love Nourish’, an online health and wellness website specialising in nutritionally-designed recipes and programs. www.livelovenourish.com.au

SYLVIA FOUNTAINE Feasting at Home

AMES STARR Raw and Peace

A professional chef, caterer and recipe developer. Her recipes are centered around seasonal ingredients. www.feastingathome.com

A raw intuitive and kick-ass chef, a passionate and inspiring raw food educator, and founder of Raw and Peace. www.rawandpeace.com.au

KATE CADDLE The Whole Housewife

KRISTINE OFSTAD The Gluten Free Livesaver

Kate’s passion is to educate and empower women to live a ‘whole’ life, through beautiful nourishing food, spirituality and movement. www.thewholehousewife.com

Kristine’s recipes are a vivid fusion of her Scandinavian roots, and her international presence. Her passion for food is only surpassed by her dedication to the glutenfree community, and she has made her blog a lifestyle tool for gluten-free readers across the world. www.thankheavens.com.au

CLE-ANN STAMPOLIDIS Cle-ann Food & Lifestyle

STEPH LOWE The Natural Nutritionist

Cle-ann is a recipe developer, stylist and multitalented foodie immersed in Melbourne’s rich food culture. Her simple love of preparing and sharing food is reflective of her eponymous food and lifestyle blog. www.cle-ann.com

SALLY O’NEIL The Fit Foodie Creator of the-fit-foodie.com, Sally helps those looking to improve their diet without compromising on flavour. Sharing nutritious versions of favourite treats, she devises recipes with individuals’ health goals (and taste buds) in mind. www.the-fit-foodie.com

Steph Lowe is a leading Australian Sports Nutritionist specialising in gluten free and refined sugar free food, fuelling and real food education. www.thenaturalnutritionist.com.au

LIBBY CORNISH Decadent Alternatives She is a scientist by profession and a cook by passion. She simply loves creating gluten-free recipes that inspire others to bake. www.decalt.com.au


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 {

IngredIents

}

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

VEGAN

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

SOY free

Sugar free

NUT FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

SHOP GLUTEN FREE WITH CONFIDENCE {

FROM COELIAC AUSTRALIA – WWW.COELIAC.ORG.AU

}

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 www.raspberrycreative.com.au NATIONAL SALES MANAGER Olivia Jackson SUB-EDITOR Nicole Navarro facebook.com/holaprcommunications FEATURE WRITER Michelle Dryburgh PHOTOGRAPHER Naomi Vasington www.naomivphotography.com.au CONTACT US: FACEBOOK yumglutenfree INSTRAGRAM yum.glutenfreemagazine TWITTER yum_gluten_free GENERAL ENQUIRES info@yumglutenfree.com.au CONTRIBUTE products and images contribute@yumglutenfree.com.au ADVERTISING advertise@yumglutenfree.com.au

In March 2014 we started a journey, a journey to deliver a great, no... beautiful monthly magazine that would inspire those challenged by a gluten-free lifestyle. Today I can comfortably say we did it; one full year of magazines and growth beyond our goals. We have met and been inspired by a huge range of talent including celebrities, bloggers, authors and readers. I can honestly say that yum. has changed my life. Knowing that it has helped change many other lives as well is reward in itself. Not sure if many of you know but yum. is actually a very small home-based business. As publisher-editor I even work part-time in another job to keep the yum. dream alive. So every bit of support including just reading the magazine is very much appreciated.

Thank you sincerely for your support this year. Big love and Merry Christmas x

EDITORIAL editorial@yumglutenfree.com.au MAG SUBSCRIPTIONS www.yumglutenfree.com.au Cover shot courtesy of Anjun Anand

Anjuwww.anjumanand.co.uk

Bianca Shugg Publisher/Editor

MAGAZINE NOW AVAILABLE HERE!

N E X T I S S U E - 0 1 F E B RUA RY 2 0 1 5 - K I D S

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.


WHAT’S ON {

IN THE GLUTEN-FREE WORLD THIS MONTH

}

BRISBANE PRIMAL PANTRY PALEO CHRISTMAS MASTERCLASS Learn how to create the ultimate Paleo Christmas Dinner Party with Head Chef Tracy Hirst as you get hands on in our Primal Kitchen. Standard ticket Includes the class and gift pack containing your very own Primal Pantry apron WHEN: Wednesday 3 December TIME: 6pm – 9pm Please arrive 30 minutes before the event starts to ensure a prompt starting time. WHERE: Cnr Florence & Macquarie Street, Newstead COST: $120 per person BOOKINGS: www.primalpantry.com.au

MELBOURNE

BRISBANE

THE KOMBUCHA ESSENTIALS CHRISTMAS WORKSHOP

DISCOVER PALEO ‘CHRISTMAS EDITION’ – BULIMBA PALEO CAFE

Join Ivy Thompson from ‘Paleo in Melbourne’ for an intimate Christmas-themed Kombucha workshop. Kombucha is a traditional probiotic drink made by fermenting tea for 7 – 14 days. Making your own is an easy, cheap and delicious way to get your daily dose of probiotics in. You will get a taste of Ivy’s own Kombucha and be able to help her prepare a batch from scratch. You will receive your own essentials kit to take home that includes: starter culture, scoby (bacterial culture used to ferment the tea), step-by-step guide, and online support. WHEN: Saturday 13 December TIME: 10 – 11.30am WHERE: St Benedicts School Hall, 301 Warrigal Rd, Burwood COST: $68.50 plus $2.70 booking fee BOOKINGS: www.paleoinmelbourne.com.au

Join Emmely Rackemann and Leah Williamson of the Brisbane Paleo Group, as they present an informative session on the basics of Paleo – with a special focus on Christmas! They will discuss what the paleo template is and its benefits, and practical tips on how you can integrate and implement this into your everyday life including during the Christmas festivities. It also includes some live cooking demonstrations so you have the knowledge and confidence to try this yourself at home. WHEN: Tuesday 2 December, 2014 TIME: 6:45pm to 9pm WHERE: Paleo Cafe, 210 Oxford Street, Bulimba COST: $27 BOOKINGS: www.meetup.com/Paleo-Brisbane/events/218556912/


YUM. | TABLE TALK

TALK OF THE TABLE {

W H A T ’ S N E W , W H A T ’ S F A B , W H A T ’ S M A D E U S S H O U T ‘ H O O R AY ’ THIS MONTH – IT’S ALL HERE

}

Pictured above left, Go Natural’s raw cacao fruit nut bars; Vodka O’s naturally crafted flavours; Tyrrell’s hand-cooked, skin-on chips.

GO NATURAL A naturally wholesome choc experience that’s 70% fruit! The almonds are soaked for up to 12 hours then dehydrated, producing a flavour and texture similar to roasting. Soaking the almond starts a natural process within the nut that is thought to be beneficial. We take pride in understanding the processes behind growing food, as well as its provenance, which is why we enjoy visits to farmers’ markets so much. From our macadamias grown in northern NSW, to our honey collected by beekeepers in Victoria’s Grampians, we stay close to our ingredients. Go Natural has been in our family for over 25 years and we’ve kept the heart of our business in Australia. This supports Australian businesses and farmers, and maintains the quality and integrity of our snacks. www.gonatural.com.au VODKA O™ Australian-owned Artisan Spirit Merchants have just released a new range of naturally crafted premixed Vodka cocktails, under their VODKA O™ brand. These breakthrough creations are inspired by global ingredient

trends and consumer demand for more crafted premium lifestyle choices. Pre-mixed cocktails contain pure VODKA O™, carbonated filtered water, real fruit juices, fruit purees and spice flavours. They have no added colours or artificial flavours and have less sugar and fizz compared to other leading premixed drinks and ciders. VODKA O’s™ premixed drinks are inspired by the favourite drink recipes of its co-founders and are available in a range of four imaginative flavours: Apple, Ginger & Spice, Pineapple, Cucumber & Mint, ear with a hint of Vanilla, Strawberry, Cranberry and a touch of Basil. Naturally crafted and sophisticated, VODKA O™ carbonated pre-mixed cocktails are a delicious alternative to the premixed spirit drinks and flavoured cider offers currently in the market. www.vodkao.com TYRRELLS CHIPS Once upon a time in English countryside lived a farmer who had a very hardy potato-growing season. So what does one do with such a plentiful potato situation? Make crisps! Tyrrells Crisps are made only with varietals considered potato royalty; the Lady Rosetta and Lady Claire. Hand


YUM. | TABLE TALK

EAT STREET

ABOUTLIFE NATURAL MARKETPLACE

Natural Supermarket & Wholefoods Cafés in Bondi Junction, Cammeray, Double Bay & Rozelle. We aim to provide nutritional food and ingredients you need, with oodles of healthy choices at the right price. www.aboutlife.com.au

Pictured above, Luz’s delicious ice-cream is preservative free with no added sugar.

cooked in small batches (the only crisps in Australia cooked this way) with the skin on by a master fryer, and doused in only natural seasonings, Tyrrells Crisps are scrumptuous.Thick and crunchy with no greasy feel, the tasty snacks contain nothing artificial, are sans MSG and gluten free (just in case you were wondering). Many varietals are also vegan friendly. Six scrummy flavours are available including chip off the old block flavours like: Lightly Sea Salted and Sea Salt & Cider Vinegar – plus some further very Brit-inspired combinations; Sea Salt & Cracked Black Pepper, Mature Cheddar & Chives, Sunday Best Roast Chicken and Sweet Chilli & Red Pepper. Available at Coles stores nationwide. www.facebook.com/TyrrellsChipsAu LUZ ICE-CREAM Introducing Luz’s new range of frozen desserts. What’s in our frozen desserts? As dietitians we strongly encourage you to read the ingredients list of everything you are eating and know what you are putting into your body. Our non-dairy frozen desserts are preservative free and contain only the highest quality ingredients and naturally occurring sugars. Each ingredient has been thoughtfully chosen and serves a primary purpose in producing the highest quality of frozen dessert possible. In addition all ingredients marked with an asterisk are certified organic. www.luzalmond.com

AUNT MAGGIE’S

A privately owned natural and organic grocery chain. Stocks over 8000 products with a focus on organic, fresh, locally sourced and sustainable food and drink. www.auntmaggies.com.au

THE ORGANIC UNBAKERY Organic whole food creations. Celebration cakes made to order. Gluten free, grain free, dairy free, refined sugar free. facebook/The-Organic-Unbakery


YY U UM M .. || T THOE BMI E RPRU YM T TAO KE C RK S I S T E R S

A MERRY HEALTHY JOURNEY { T H E M E R R Y M A K E R S I S T E R S ’ C A R L A A N D E M M A PA PA S H AV E K I C K S TA R T E D A B U S I N E S S F R O M D O I N G W H A T M A K E S T H E M A N D O T H E R S H E A LT H I E R . A N D D O N ’ T T H E Y F E E L G O O D . } Words Nicole Navarro

Each month this pair of Canberra-based health coaches, paleo recipe developers and bloggers reach around 75,000 “health conscious souls”. It’s their paleo recipes and motivational health tips that everyone’s addicted to. Fortunately in Emma and Carla’s case they can claim all the paleo recipes as their own, after spending hours in the kitchen experimenting with flavours, measurements, moisture levels and textures.

yum. drops into the nation’s capital for some paleo indulgence with Emma and Carla. Paleo philosophy, recipes and life journey are strictly on the menu for the day. How does a pair of sisters, in just two years, go from entertaining friends with a platter of artificial corn chips and store-bought salsas and dips to strictly a paleo one? It all started when we began blogging about finding and following our bliss. We discovered it’s all about doing what works for you and what makes you feel good. Let’s call it ‘bio-individuality’. It’s the idea that everyone’s ‘healthy’ is different and every ‘body’ thrives on different fuel. We believe that it may start with food but for overall health and happiness we also have to focus on other areas of our lives like career, relationships and spirituality.


YUM. | THE MERRYMAKER SISTERS

Why settle on ‘paleo’? When you live a paleo lifestyle you eat real food… food that your body is designed to consume. You’ve probably heard ‘paleo’ referred to as the ‘caveman diet’ before… and no, we don’t wear leopard print all the time (just sometimes). So why ‘caveman’? To put it simply, our bodies – our genes – haven’t evolved much since our late ancestors; this means the way we digest and absorb food and nutrients hasn’t changed either. The change from then to now is the introduction of agriculture, Genetically Modified foods, pesticides, sugar and an endless selection of ‘food-like’ products on our supermarket shelves.

These benefits are all fantastic but perhaps the most exciting one of all is our new positive relationship with the food we eat. Long gone are food binges and the guilty feelings that follow afterwards. Instead, we eat when we’re hungry and choose foods that are going to nourish our bodies and make us feel our best. How did this change in lifestyle find you writing about it and even developing recipes?

How did you personally benefit from switching to this lifestyle?

We started sharing images on our personal instagram accounts of all the deliciousness we’d been creating. We kept getting comments asking: ‘What’s the recipe?!’ We realised people were really interested in this! So we googled ‘how to start a blog?’ and that was it! We started that month and just kept on writing and developing recipes.

It was the benefits we felt from eating paleo that made this decision so easy. During the first 3 months of living a paleo lifestyle, we experienced some amazing benefits, including higher and longer lasting energy levels, weight loss and clear skin. Also, 3pm sugar cravings and bloated bellies were gone for good. Woohoo!

We fell in love with blogging and made the decision to turn this into our full-time career and passion. Until this moment, we were working full-time regular desk jobs – in communications and events – and merrymaking full-time, trying to keep up with emails, social media, creating eBooks, attending


YUM. | THE MERRYMAKER SISTERS

During the first 3 months of living a paleo lifestyle, we experienced some amazing benefits, including higher and longer lasting energy levels, weight loss and clear skin.

Pictured above: Left to right, Carla and Emma Papas

events, reviewing restaurants. It was pretty crazy! Along our paleo, merrymaking, blogging journey we became Holistic Health Coaches with the Institute of Integrative Nutrition (IIN). It was IIN that showed us there was a lot more to health than just food and movement. We’re extremely grateful for IIN as it was instrumental in all things merrymaking! After many amazing “AHA!” moments we finally took the leap and began merrymaking full-time. Do you think most people would see the same changes in their own health when going paleo? We believe everyone can make a positive difference to the way they feel inside and out by changing their diet and lifestyle. Whether paleo is right for them or another way of living, it doesn’t really matter, just as long as we’re all eating real food. I understand you both live in Canberra… many wouldn’t

expect to find plenty of paleo options there, is this changing? There are definitely not a lot of 100% paleo places to eat out at. It’s all about finding paleo options at your regular restaurants and asking the right questions and changing up the menu a little. Just recently the health food scene has started to ramp up here in Canberra with a few more scheduled to open in the next year. This is really exciting! What’s your favourite paleo haunt in the nation’s capital? There’s only one 100% paleo place to visit in Canberra – ‘Paleo Perfection Café’. It has the best almond milk coffee and caveman slice! We’re also excited that there’ll be another paleo café , ‘Elemental’, opening soon in January 2015. Does being so passionate about paleo also mean giving up gluten for you both?


YUM. | THE MERRYMAKER SISTERS

It sure does! Living a paleo lifestyle means no gluten. For us, we skip out on gluten because our bodies feel 100% better when we don’t consume it. It’s all about doing what makes you feel good. So does this also mean no artificial gluten substitutes? We use all natural ingredients in our recipes. So think veggies, fruit, good oils, meats nuts and seeds! Coconut flour and almond meal are regulars in our sweet recipes. How do you develop your paleo recipes… is there a science involved? No science at all! We have three rules: our recipes need to be quick, easy and delish! It’s all about trial and error for us, we like to use local and seasonal produce and we find a lot of inspiration from our Mum’s old recipes – we love to paleo-fy these. Did you ever imagine as kids you’d be doing this together? We always knew we’d be doing something together, we were and still are sister-best-friends! Even as little kids we always loved art and craft, cooking in the kitchen and ‘selling’ our creations in our ‘shops’. Even

though our Mum and Dad were our only customers we had heaps of fun! As we got older we followed each other from workplace to workplace. We actually have worked together in various jobs and companies for the past 11 years – from the food court sandwich shop, to the Canberra Convention Centre, to the same government department. So it makes sense that we created a business together. Many switching to a gluten-free lifestyle will be surprised to discover they can still eat bread when reading your cookbooks… how so? We used to be complete bread addicts. We’re talking at least 3 slices a day addicts! Once we started our paleo journey we got used to the ‘no bread’ thing but then one day we craved a chicken and avocado sandwich! So followed the paleo bread! The most popular Merrymaker eBook would have to be Make Your Bread Paleo. Our pumpkin bread is our favourite; it’s a high-in-protein bread perfect for brekky, snacks, lunch or dinner. Describe the average week in the life of Emma and Carla, The Merrymaker Sisters? 11 weeks ago we quit our corporate world jobs to embark


EMMA & CARLA’S TOP 5 WAYS TO PREPARE YOURSELF FOR ‘PALEO’

1. Don’t be intimidated by the ‘no’ list. Concentrate on what you ‘can’ eat and on filling your plate with good stuff; always with lots of veggies. on #fulltimemerrymakers and we’ve never been happier. Every week really is different. There’s a bit of travel involved with merrymakers which is always fun. But a general week at home in Canberra will involve lots of writing, recipe development, eBook content creation, photography, editing, creating newsletters, designing social media images, meetings, coffee (yum!), hiking, meditation, working out, socialising with friends and just having a whole lot of fun! There’s also lots of dance breaks! We always say how blessed we are to have found our bliss and a life purpose. So now you’ve become the queens of paleo party platters, tell us… what will be on your party platter this Christmas? Oh we do love a good paleo platter! Our platter will most definitely be featuring some baconwrapped prawns, a good guacamole, some plantain chippies and sweet potato chippies, vegetable crudités and a selection of roasted veggies like pumpkin and eggplant. Plus, add a bowl of spiced nuts, a sliced apple and some stuffed olives! Absolutely delish! www.themerrymakersisters.com.au Facebook: fitpaleomade

2.  Try new food, recipes, paleo websites, cookbooks, cooking styles and make the whole process fun and enjoyable. 3.  Set up your pantry first, that way you have all the ingredients you need. We have a good list on our blog. 4.  Don’t fear the fat! Good fat is where it’s at; it will fuel your body and actually make you feel satisfied!. Think avocados, coconut, grass-fed butter and nuts. 5.  There isn’t a one-size-fitsall when it comes to paleo. Find what works for you and what makes you feel good.


YUM. | T O B I E P U T T O C K


YUM. | THE MERRYMAKER SISTERS

PALEO RAW LEMON CAKE (NUT FREE) {

INGREDIENTS

}

BASE 2 cup unsweetened desiccated coconut 3/4 cup pitted dates (soaked in boiling water for at least 10 minutes) 1/3 cup coconut oil FILLING 3 cups shredded coconut 1 cup coconut milk 1/3 cup coconut oil 2 tbsp raw honey (or rice malt syrup) 1 lemon, juiced 1 lemon, zested

Add the coconut oil, coconut milk, honey, lemon juice and 3/4 of the rind and whiz until smooth. Pour the filling mixture on top of the base, shake the slice tin to even out the top.

CAKE: Line a 20x20cm slice tin with baking paper (or use a silicon mould). Start with the base. In a food processor (we use our vitamix) whiz the drained dates and coconut oil until a smooth paste forms.

Add the remaining lemon rind to the top of the cake. Place the cake back into the freezer for at least 1 hour before slicing and serving with mixed berries.

Add the coconut and whiz until combined. Transfer the mixture into the prepared tin and press out evenly to cover the base. Place into the freezer.

+ Serves 12 + Preparation time: 30 min. Cooking Time: 1½ hrs.

FILLING: In a food processor (we use our Vitamix) whiz the coconut until crumbly.

GLUTEN FREE

DAIRY FREE

EGG FREE

VEGAN

NUT FREE

SOY FREE

SUGAR FREE


YUM. | T O B I E P U T T O C K


YUM. | THE MERRYMAKER SISTERS

PALEO PUMPKIN, CARROT & BACON FRITTERS {

INGREDIENTS

}

4 eggs 3 bacon rashers, diced 2 cup butternut pumpkin, grated 2 carrots, grated 2 shallots, chopped 3 tbsp almond meal 1 tsp paprika 1 tsp chilli flakes 1 tsp cumin coconut oil for pan

Place all the cooked fritters on a plate, cover with foil to keep warm and continue the fabulous fritter fun (aka cooking) with remaining mixture.

Fry up the bacon and shallots in a large pan until just cooked. In a large bowl combine all the other ingredients, the mixture should be a little sticky. Add the bacon and shallots and mix well.

{ TIP } We served ours with guacamole and they were delish! Next time we’re thinking we might add a side of grilled veggies or extra eggs and bacon.

Melt a little coconut oil (or use excess bacon fat) in the fry pan on medium heat.

+ Serves 12 + Preparation: 30min. Cooking Time: 1½ hrs.

Place about 5 spoonfuls of mixture into the pan, press down slightly with the back of a spatula. Cook for about 2 – 3 minutes or until golden brown, carefully flip and cook the other side. GLUTEN FREE

DAIRY FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE


YUM. | T O B I E P U T T O C K


YUM. | THE MERRYMAKER SISTERS

PALEO CHOC RASPBERRY GANACHE CAKE {

INGREDIENTS

}

2 cup raspberries (thawed frozen or fresh) 1 cup coconut sugar 1 cup almond meal 1/3 cup raw cacao powder 1/3 cup hot water 150g butter, cubed 100g Loving Earth raw dark chocolate 4 eggs, separated FOR THE GANACHE 100g Loving Earth raw dark chocolate 1 cup coconut cream

CAKE: Preheat your oven to 170ยบC and line a 22cm cake tin with baking paper.

Transfer the batter in to the prepared tin and place in to the oven for 1 hour.

Mix the raw cacao powder and water in a large mixing bowl until smooth.

Allow the cake to cool in the tin for 15 minutes before turning out.

In a double boiler, melt the chocolate and butter together. Remove from heat.

Arrange the raspberries on top of the cake and drizzle with chocolate ganache.

Add this to the large mixing bowl along with the coconut sugar, almond meal and egg yolks. Stir until well combined.

FOR THE GANACHE: Combine the raw chocolate and coconut cream in a small saucepan on low heat, stirring until smooth.

In a mix master, beat the egg whites until soft peaks form. Fold this in to the chocolate mix carefully until just mixed through.

+ Serves 8 + Preparation: 20 min. Cooking Time: 1 hr

GLUTEN FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE


YUM. | PRODUCTS

LIQUID WELLNESS { ADD THESE GOODIES TO YOUR SHOPPING LIST THIS MONTH

}

1.

2. 3. 4.

10.

5.

9.

7. 6. 8.

STOCKISTS 1. Coconut water by Raw C, www.rawc.com.au 2. Loving Earth, Plain Buckinis – Activated – Raw Organic, www.lovingearth.net 3. Camelbak 600ml water filter bottle groove, lime, www.biome.com.au 4.Vitamix, Professional Series 750, www.vitamix.com.au 5. MOJO Kombucha, Blueberry and Ginger Bliss, www.organicandraw.com.au 6. Pure Native WPI – Vanilla 420g, www.thehealthychef.com 7. Bioglan, Maca Powder, www.bioglan.com.au 8. Nutra Organics, thriving protein - coconut choc 450g, www.nutraorganics.com.au 9. Almond Breeze, Hint of Honey, www.almondbreeze.com.au 10. Gusto, Smoothie Booster, www.gustoherbs.com


FREE POSTAGE

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Any orders over $50

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www.zestbyronbay.com.au

www.zestbyronbay.com.au


FESTIVE SUMMER FEAST Recipes Cle-ann Stampolidis, www.cle-ann.com; Photography Hugh Adams


YUM. | CLE-ANN

GRILLED RAINBOW TROUT WITH WATERCRESS, CAPER DRESSING {

INGREDIENTS

}

1 rainbow trout, filleted and pin boned (ask your fishmonger) extra virgin olive oil black sea salt flakes freshly cracked black pepper DRESSING handful watercress 1/4 cup fresh dill 1/4 cup plain yoghurt 1 tbsp salted capers, rinsed juice of 1/2 lemon

To make the dressing, in a food processor add watercress, dill, yoghurt and process until smooth. Then add whole capers and lemon, stir and set aside. Turn your grill on a medium heat and line a tray with foil. Place your fillets on the tray and drizzle with olive oil. Turn the fillets to coat in olive oil and place skin side down. Cook for 45 minutes, depending on the thickness of your fillet, until almost cooked through. The fillets will continue to cook. Carefully transfer fillets onto serving platter. TO SERVE: Season fillets with black sea salt, cracked pepper and serve the dressing to the side. + Serves 2 â&#x20AC;&#x201C; 4 + Preparation: 15 min. Cooking Time: 5 min.

GLUTEN FREE

EGG FREE

NUT FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE


YUM. | CLE-ANN

GRILLED HALOUMI & ASPARAGUS WITH ORANGE & MINT

{

INGREDIENTS

}

2 handfuls asparagus, woody ends removed 300g haloumi, sliced 1 orange, cheeks removed extra virgin olive oil fresh mint Murray River salt flakes freshly cracked black pepper

season with a pinch of salt and pepper.

Thread asparagus and haloumi onto skewers and brush with olive oil. Heat grill (or griddle pan) on high heat.

At the table squeeze juice of orange cheeks atop dish and serve.

Place skewers and orange cheeks (cut side down) onto hot grill, turning until both sides are nicely marked, when they are ready place onto your serving dish. Drizzle with olive oil, break up mint with your hands to garnish,

GLUTEN FREE

EGG FREE

NUT FREE

+ Serves 4 + Preparation: 5 min. Cooking Time: 5 min.

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE


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


YUM. | CLE-ANN

MANGO, PASSIONFRUIT & MINT PAVLOVA {

INGREDIENTS

}

PAVLOVA 1 cup pure icing sugar 4 free range egg whites 1 tsp gluten-free corn flour CREAM 300ml cream 1/4 cup pure icing sugar 1 tsp vanilla bean paste TOPPING 2 mangoes, skin removed and sliced 4 passionfruit, pulp removed sprigs of mint

Preheat a fan-forced oven to 120Ë&#x161;C. Using a pencil, trace two rectangles on baking paper (use a paperback book approx. 20x15cm as a template). Add a dot of oil in each corner of the tray to hold the baking paper down. Place template pencil side down on a large rectangle tray (or two small trays). Clean the bowl and whisk of your stand mixer (or metal bowl and hand beaters) and dry thoroughly using a clean tea towel. Sift icing sugar into a small bowl and set aside. Whisk egg whites on a high speed until soft peaks form. Gradually add icing sugar, a tablespoon at a time, while beating until the mix is glossy and stiff peaks form. Sift in corn flour and fold in using a spatula. Transfer your mix into a large resealable freezer bag (or piping bag), push it to the bottom

GLUTEN FREE

NUT FREE

of bag, twist top and cut off the tip. Pipe mix in large lines inside the border of your template. Bake for 60 minutes, turn off the heat and let it cool completely inside the oven (you can let it cool overnight inside the oven). CREAM: Sift icing sugar into a small bowl and set aside. Beat cream on a medium speed until it starts to thicken. Add your sifted icing sugar and vanilla bean paste. Beat on a high speed until stiff peaks form. ASSEMBLE: Place one pavlova onto serving dish. Spoon on (or pipe) half of the cream on top. Add a few pieces of mango and mint. Place remaining pavlova on top. Arrange remaining cream, mango, passionfruit and mint on top. + Serves 8 + Preparation: 15 min. Cooking Time: 60 min.

SOY FREE

PRESERVATIVE

FREE


YUM. | BOOKS

HEALTHY READING MATERIAL {

GLUTEN-FREE BOOKWORMS UNITE!

}

CLEAN LIVING FAST FOOD: THE PALEO MAKEOVER FOR ALL YOUR FAST FOOD FAVOURITES By Luke Hines, Scott Gooding Bondi boys Luke and Scott are back, and this time they’re out to cure your junk food cravings! One of the biggest challenges of embarking on a new diet is coping with the cravings for all that fast food you’ve had to give up. In Clean Living Fast Food Luke and Scott provide delicious and healthy alternatives to the foods you love – whether it’s pizza, chocolate, doughnuts or fish and chips. Give all your favourite foods the Clean EDITOR’S Living paleo makeover and try these fully illustrated and easy-toPICK follow recipes today. www.fishpond.com.au

BEAUTIFUL FOOD By Jody Vassallo In Beautiful Food health food guru Jody Vassallo offers a quiet argument for the power of genuinely nutritious food to heal, nourish and restore, inside and out. If you are struggling to find lovely recipes that are low GI, gluten free and low allergen, or you would just like to focus more on eating well, here are 130 easy but very evolved recipes that will fuel your body with optimum nutrition in dishes everyone will want to eat. Underpinned by Ayurvedic principles of eating to support your body type, Beautiful Food gently encourages you to take your own path to health, and reveals the power of the right ingredients to bring balance to the digestive system and joy to the tastebuds. www.fishpond.com.au THE PALEO CHEF: QUICK, FLAVORFUL PALEO MEALS FOR EATING WELL

By Pete Evans, Seamus Mullan Acclaimed chef Pete Evans takes a whole new approach to making gluten-free, grainfree, and dairy-free meals that are worthy of a restaurant but effortless to prepare. In The Paleo Chef, Pete Evans, one of Australia’s leading chefs and food personalities, shows readers how to prepare gorgeous food that is satisfying, flavor-forward, and good for you. A graduate of New York’s Institute of Integrative Nutrition and an enthusiastic supporter of the paleo movement, Pete’s mission is to revolutionise the way we eat and live. The Paleo Chef is his breakout book, a visually rich collection of more than 100 of his most inspired, no-sacrifice recipes for every meal of the day, from Sprouted Seed Bread to Chia Seed Pudding, Grilled Asparagus with Roasted Bone Marrow to Chocolate Beet Cake, and more. www.fishpond.com.au


YUM. | GET SOCIAL

DIGITAL HOT SPOTS {

GLUTEN-FREE SOCIAL MEDIA UNITE

}

PEELED SNACKS Peeled Snacks offers three organic snack lines: organic dried fruit, apple clusters and our newest trail mixes! twitter.com/peeledsnacks

KATEWORTH_GO NATURAL Kate Worth and her partner David are the founders and owners of ‘Go Natural’, which has been in their family for over 25 years. They have kept the heart of their business in Australia. This supports Australian businesses and farmers, and maintains the quality and integrity of their snacks.

BROOKFARM It starts on the family farm. We are a family business passionate about producing great tasting quality food the slow food way. twitter.com/_brookfarm_

instagram.com/kateworth_gonatural

FOLLOW US ! Follow our team on Instagram and join us on our gluten-free adventures around Australia! You can find us here: PUD FOR ALL SEASONS

ZEST BYRON BAY

At ‘Pud for All Seasons’, we make traditional & contemporary gourmet desserts including date & butterscotch, choc orange & of course Christmas puddings!

Zest Byron Bay is a small, family run business creating delicious Spice Pastes and Curry Blends. Whether you’re gluten free, a strict vegetarian, a BBQ fan or just love to eat, there really is a flavour for everyone.

facebook.com/PudForAllSeasons

facebook.com/ZestByronBay

Instagram

yum.glutenfreemagazine Facebook

yumglutenfree Twitter

yum_gluten_free


YUM. | CAFE

THE EVOLUTION OF SOL { BRISBANE BAKERY BECOMES GLUTEN-FREE ICON } Words Michelle Dryburgh

What started as a traditional artisan bakery in a Brisbane basement almost 20 years ago has evolved into a vibrant foodie haunt. Gluten free, vegan, paleo and raw diets are all catered for at the eclectic Sol Natural Foods café – one of the newest hotspots in cosmopolitan Fortitude Valley. Like its sister stores in West End and Toowong, the café stocks the full range of SOL Breads including traditional sourdough and gluten free loaves, as well as organic coffee, gluten-free pizzas, vegan salads, raw cakes, organic wine and craft beer – even a gluten free variety. Arriving at the café in the Valley’s new Mosaic

apartment complex, diners are greeted by a stripped back, industrial feel with a whole lot of heart. Couches, games, magazines and free WiFi make any visit as comfy as coffee at a friend’s place, and there’s trivia on Thursdays and live music on Sundays to keep everyone entertained. In just three short months, Sol Natural Foods has established a large and loyal following. Serving up breakfast and lunch seven days a week, and dinner Wednesday to Saturday, it’s become a second home for health conscious diners and foodies who share a common love. “At Sol we strive to provide an all-round amazing experience,” says owner Kira Carrigan. “We offer the best quality, organic where possible,


YUM. | CAFE

seasonal, gluten free, vegan, paleo and raw food options along with great customer service within a laid back environment. And it’s affordable too.” Established by a small group of artisan bakers in 1997, SOL Breads has always been dedicated to producing healthy, nutritious, natural food. As its following has grown, so too has the bakery, steadily upsizing its premises and production over the years. But by far the biggest change was the response to public demand for wheat alternative and gluten free breads, now available from Brisbane’s Sol Natural Foods cafes and other stockists throughout Australia. That same commitment to providing healthier alternatives is evident in SOL’s latest evolution at Fortitude Valley, and its seasonal offers including organic and gluten free Christmas puddings, gingerbread men and panforte. “We are also making our amazing Christmas hampers this year, which are available to order now,” Kira adds.

“We have some amazing artists displaying their works at our Valley café over the next few months as well as a vintage market day, ideal for Christmas shopping, on December 13.” SOL Natural Foods also offers seasonal, allergyfree catering for functions and Christmas parties and is showcasing gluten free food on Raw Monday celebrations throughout the festive season. For regular dining, reservations are available for bookings of eight people or more. And if you’re not lucky enough to be in Brisbane, you can still enjoy the great taste and nutrition of SOL Breads with online ordering and nation-wide delivery. Gluten free loaf options include brown rice and chia, rice and pumpkin, mega-grain, and fruit. 6/826 Ann Street, Fortitude Valley, QLD Facebook: SolBreads Instragram: SolBreads Twitter: Sol_Breads www.solbreads.com.au


YUM. | EATING OUT

GLUTEN FREE EATING OUT & ABOUT { EAT LIKE THERE’S NO GLUTEN! EVERY MONTH YUM.GLUTENFREE TRACKS DOWN SOME OF THE BEST IN THE GAME. }

Pictured above, Sydney’s Meat District Co. and Sadhana Kitchen

SYDNEY MEAT DISTRICT CO. Following a successful launch in LA, and rated one of the hottest restaurants to hit the Pasadena area this year, Meat District Co. is launching in King Street Wharf in November. Tantalise your tastebuds with an array of sizzling ribs, scrumptuous burgers and molecular gastronomic cocktails at an affordably-priced, high-quality dining experience. Meat District Co.’s newest destination is located on the iconic waterfront of Sydney’s King Street Wharf boasting a mouth-watering ‘paddock to plate’ inspired menu, complete with a theatrical open displayed cool room. Meat District Co. prides itself on the freshness of the concept, a modern nod to old-school butchers in a time when beef came from a farm not a factory. Meat District Co. will prominently display clear refrigerated

cases revealing hanging cured meats and an open kitchen that invites guests to view the art of charcuterie at its finest. With its fresh produce, Meat District Co.’s menu will deliver lavish dishes made from hormone, steroid and antibiotic free beef as well as mouth-watering ribs, free range chicken, succulent lamb pull and pork shoulder – all within a more than affordable price range with their signature burgers starting from just $11. And for those consciously wanting to follow a healthier lifestyle, Meat District Co. gives customers the option to have their burger ‘naked’, offering a carb-free meal. Meat District Co. Sydney is teaming up with the Starlight Foundation between the months of November 2014 to January 2015 for their ‘Dish Up a Wish’ initiative; encouraging customers to support a great cause while indulging in a ‘guilt- free’ treat. 11 Lime Street, The Promenade, King Street Wharf www.meatdistrictco.com.au


YUM. | CATERING

Pictured above, St ALi Coffee Shop was named ‘best food café in Melbourne’ in 2013

SADHANA KITCHEN Sadhana Kitchen (pronouced Sah-da-nah) provides honest food, handmade with love in-house, from organic seasonal produce, seven days a week. The café offers a range of tantalising dining options including Australia’s first raw vegan high tea, daily lunch menu, signature 7-course raw food degustation dinner, weekday CBD lunchbox deliveries, organic cleansing packages, wholefoods catering, along with wellbeing and ‘un-cooking’ workshops. Sadhana Kitchen believe the best place to start improving your health is by improving what you eat. Focusing on this mantra, they use only pure, organic seasonal produce that is free from harmful toxins to create their delicious menu. 147 Enmore Road, Enmore www.angieglutenfree.com

Family, which under the indefatigable energy of owner Salvatore Malatesta, has reached its ninth year as a worldwide leader in specialty coffee. Malatesta continues to push the envelope with innovative coffee environments in Australia – St ALi South, St ALi North, Sensory Lab Melbourne and Bondi, Plantation, Tom Thumb, Clement Coffee and exclusive dealers of Hario in Australia. With head chef, Andrew Gale (Duchess of Spotswood) at the helm, St ALi was named best food café in Melbourne in 2013. In the St ALi Group, Country of Origin, Direct Trade and Cup of Excellence are consistently championed, bringing the world’s finest coffee beans to Australian coffee lovers. At the 2013 World Barista Championship, St Ali’s Matt Perger won second for his radial rethink on filter coffee, a paradigm shift in the category. In 2014, the St ALi family tours the globe with activations in Seoul, London, Milan and more.

MELBOURNE ST ALI COFFEE SHOP What began in 2005 down a South Melbourne laneway in a dumpster-chic warehouse has become the St ALi

12 – 18 Yarra Place, South Melbourne 815 Nicholson Street, Carlton Nth Church of Secular Coffee, Container 1, 80 Collins Street www.stali.com.au


BE MY (CHRISTMAS) GUEST Recipes, Casey-Lee Lyons, www.livelovenourish.com.au


YUM. | LIVE LOVE NOURISH

CHRISTMAS COCONUT BARK {

INGREDIENTS

}

1 cup coconut butter 2/3 cup extra virgin coconut oil, melted 1 tbsp pure maple syrup or honey 1/3 cup preservative-free shredded coconut 1/3 cup pistachios, shelled and roughly chopped 1/3 cup preservative-free cranberries, roughly chopped

In a blender or food processor combine coconut butter, coconut oil and maple syrup or honey until well combined. Spread thinly (approximately 1/2 cm) onto a lined slice tin. Sprinkle with shredded coconut, pistachios and cranberries and gently push these toppings into the unset coconut base.Transfer to refrigerator for 1â&#x20AC;&#x201C; 2 hours or until set. Once set, break into pieces and store in an airtight container in refrigerator until ready to eat. VARIATIONS: Add orange zest to topping. Add additional maple syrup or honey if you like things extra sweet. Add vanilla powder to coconut mixture. { TIPS } You can purchase coconut butter from health food stores. + Makes 20 pieces + Preparation: 10 min. + 1 hour setting.

GLUTEN FREE

DAIRY FREE

EGG FREE

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE


YUM. | LIVE LOVE NOURISH

BBQ SALMON & SUMMER SALSA {

INGREDIENTS

TENDER ROAST LEMON CHICKEN & VEGETABLES

}

{ INGREDIENTS }

4 salmon fillets 1 lge ripe mango, peeled and diced

1 lge whole free range chicken (approx 2 kg)

1 lge ripe avocado, seed removed and diced

3 – 4 sprigs fresh rosemary or thyme

1/4 small red onion, finely diced

1 fresh lemon

1/4 cup fresh coriander, chopped

3 tbsp olive oil or extra virgin’ coconut oil

juice of 1 lime

pinch pink salt 4 cups root vegetables of choice, cut into large pieces (such as sweet potato, turnip, parsnip, carrot and beetroot)

Prepare salsa by gently mixing together all ingredients in a bowl. Set aside and keep cool.

1/4 medium pumpkin, cut into large pieces Heat bbq or grill and cook salmon fillets for 3 – 4 minutes each side or until cooked to liking. Serve salmon with side of salsa. { TIP } Apricots, peaches or nectarines can be substituted for plums. For a great addition, grill halved limes, flesh side down on bbq for 1 minute. Serve on side for a juicy squeeze over your dish. + Serves 4 + Preparation: 10 min. Cooking Time: 10 min.

Pre-heat fan-forced oven to 200ºC. Take chicken out of fridge and allow to settle to room temperature. Tuck wings underneath its body. Place rosemary or thyme, juice of 1/2 lemon and the squeezed lemon half inside the cavity. Massage the chicken with 2 tablespoons olive oil or extra virgin coconut oil and salt.

GLUTEN FREE

DAIRY FREE

EGG FREE

NUT FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

Place chicken on an oven roasting tray with rack (so it is raised off the bottom of the dish). Try not


to use a deep dish. Cover the breast area with foil. Bake in pre-heated oven for 40 minutes. Add vegetables to a separate lightly greased baking tray and place in oven. After 40 minutes, take the chicken out of the oven and remove the foil from the breast. Re-oil the chicken with remaining olive oil and squeeze the remaining half of lemon juice over the chicken. Cover the legs with foil, leaving the breast exposed to brown. Bake in oven for a further 20 minutes. Take chicken out of oven and rest upside down (breast on the bottom) so the juices flow back into the chicken. Cover and allow to rest for 25 â&#x20AC;&#x201C; 30 minutes. Meanwhile check vegetables are cooked until tender.

When ready to serve, pour back over the chicken any juices that have drained out during resting. Serve hot. { TIP } If you don't have fresh herbs you can also use 2 tablespoons of the dried version. Infuse garlic flavour into your chicken by placing 3 â&#x20AC;&#x201C; 4 smashed fresh garlic cloves inside the chicken cavity before cooking. + Serves 6 + Preparation: 15 min. Cooking Time: 60 min.

GLUTEN FREE

DAIRY FREE

EGG FREE

NUT FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE


YUM. | LIVE LOVE NOURISH

GRAIN-FREE CHRISTMAS GRANOLA {

INGREDIENTS

}

2 cups mixed unsalted raw nuts*, roughly chopped 1/2 cup pumpkin seeds 1/4 cup sunflower seeds 1 tbsp pure maple syrup (optional) 1 tbsp extra virgin coconut oil, melted 1 tsp ground cinnamon 1/2 tsp vanilla powder 1 cup coconut flakes 1/4 cup dried goji berries 1/4 cup preservative-free dried apple, chopped into small pieces

Pre-heat fan-forced oven to 150ºC. In a large mixing bowl mix together nuts, pumpkin seeds and sunflower seeds. In a small bowl combine maple syrup with melted coconut oil. Pour into bowl of mixed nuts and seeds and stir, ensuring dry ingredients are well coated. Add cinnamon and vanilla powder and mix well. Add coconut flakes and stir through. Spread mixture evenly onto a tray lined with baking paper. Bake in oven for 10 – 12 minutes or until lightly golden. Check after 6 – 8 minutes to ensure muesli is not burning and gently mix around if needed. You can also bake in 2 smaller batches. Remove from oven and allow to cool. Stir through goji berries and dried apple. Store in an airtight container in a cool, dry place. SERVING SUGGESTIONS: Serve with a dollop of coconut yoghurt or as a cereal with unsweetened almond milk, coconut milk or even coconut water. Top with your choice of fresh fruit such as berries, chopped kiwi, pear, banana or apple.

Each time you make this granola try a different combination. I typically use a combination of 1/2 cup walnuts, 1/2 cup almonds, 1/2 cup brazil nuts and 1/2 cup macadamia nuts. You can also use pecans, hazelnuts or cashews. Using ‘extra virgin’ coconut oil in this recipe will give an extra hint of delicious coconut flavour. Be careful not to burn your granola. Make sure you check the batch regularly in the oven and mix around as needed. Adding the wet ingredients of coconut oil and maple syrup to the dry ingredients will help the cinnamon and vanilla to coat the nuts and seeds well. SENSITIVE TO NUTS: Substitute nuts for 1 cup sunflower seeds and an additional 1/2 cup pumpkin seeds and 1/2 cup coconut flakes. Alternatively make your own combination of sunflower seeds, pumpkin seeds, coconut flakes and sesame seeds, flaxseeds or chia seeds. + Serves 8 + Preparation: 10 min. Cooking Time: 10 –12 min.

{ TIPS } *Choose a selection of your favourite nuts.

GLUTEN FREE

DAIRY FREE

EGG FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE


YUM. | SHIRLEY’S SOUL KITCHEN

SHIRLEY’S KITCHEN’S GOT SOUL { VEGAN TREATS MADE WITH LOVE } Words Michelle Dryburgh

There’s almost nothing more exciting than a cabinet full of freshly handmade desserts, all labelled ‘gluten free’. Except perhaps when they’re also vegan and free of dairy, egg, yeast, additives and refined sugars. It’s becoming a common site in the Tropical North Queensland city of Cairns, where a growing number of cafés and health food stores are stocking the raw cakes and baked goods of Shirley’s Soul Kitchen. With offerings like Caramel Pecan Pie, Strawberry Shortcake, Canadian Pumpkin Pie, Raw Chocolate Mint Brownies and Raw Vanilla Bean Strawberry ‘Cheesecake’, it’s not hard to see why. “It’s funny, even with all those options the humble carrot cake is still one of our best sellers,” laughs Shirley Forster, creator and co-owner, along with husband Hugh. “People love being able to enjoy the foods they loved growing up, without the allergens and harmful additives.” Raised in Canada, Shirley and Hugh enjoyed traditional sweets like pecan and pumpkin pies, which

were among the first creations out of Shirley’s Soul Kitchen. Vegan since the age of 16 and practicing as a holistic nutritionist, Shirley began modifying traditional recipes to meet her dietary needs, and gradually eliminated gluten, processed sugars and other additives. She continued to gather inspiration for new recipes and organic, natural ingredients when the couple moved from Canada to Australia. Arriving in Cairns two years ago, Shirley and Hugh soon realised a need for vegan options, so began selling their creations at local markets. “It has grown organically from there, one café at a time.“ As new parents of three-month-old Lily, the couple are preparing for an exciting new chapter. Hugh has taken the reigns in the kitchen and is currently working on some of his own recipes, while together they have several workshops and a gluten-free and vegan cookbook on the way, as well as plans for more stockists in the new year. www.shirleysoulkitchen.com


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GLUTEN FREE

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SUGAR AND SPICE, VERY NICE Recipes, Libby Cornish, www.decalt.com.au


YUM. | DECADENT ALTERNATIVES

BRANDY FRUITCAKE {

INGREDIENTS

}

brandy soaked fruit* 150g sultanas 150g dates 150g glace cherries 120g currants 120g raisins 60g prunes 90g brandy * substitute dried fruit depending on your preference CAKE 300g The Real Bread Mix produced by Springhill Farm 300g butter (or butter substitute) 300g brown sugar 1½ tsp cinnamon 6 eggs Optional: 110g almonds

SOAKING THE FRUIT: Roughly chop the larger pieces of fruit. Mix together the dried fruit & brandy. Transfer mix to a container with a well fitting lid. Invert the container every now & then to ensure an even distribution of brandy. Let the fruit soak up the brandy for at least 1 day. The fruit mix can be kept like this for a couple of weeks. MAKING THE CAKE: Turn oven on to 135ºC. Line the base & sides of a 20cm round tin with 2 layers of baking paper. Put the fruit into a large mixing bowl & sprinkle it with cinnamon. Stir to combine. Sprinkle the bread mix over the fruit & gently stir the mix to ensure an even coating of flour on the fruit. Melt the butter. Add the sugar to the butter & stir to combine. Add eggs to the butter/ sugar mix and use a fork to whisk the mixture until it is uniform. Pour the egg/ butter mix over the fruit/flour mix & gently stir to combine. Pour the mix into the baking tin and smooth the top of the cake. Put the cake tin in the oven & bake for approximately 3 – 3.5 hours. Bring the cake out of the oven & put it on a cooling rack. Drape a clean tea towel over the top & let the cake cool. When cool wrap the cake in plastic clingwrap & store it somewhere cool & dark until it is needed. + Serves 16 – 24 + Preparation: 20 min. Cooking time: 3 – 3.5 hrs. GLUTEN FREE


YUM. | DECADENT ALTERNATIVES

CARAMEL ÉCLAIR RECIPE { INGREDIENTS }

ÉCLAIRS 135g The Real Bread Mix (Springhill Farm) 20g maize starch 250g milk 125g butter 6 eggs 1 tsp sugar 1/2 tsp salt

KNOCK YOUR SOCKS OFF BRANDY BUTTER

CARAMEL CREAM 300g good quality caramel chocolate 1 tbsp glucose syrup 555g pure cream ALMOND PASTE

{ INGREDIENTS }

65g The Real Bread Mix

125g butter

10g maize starch

125g icing sugar

75g butter

62g brandy

90g demerara sugar (don't substitute) 1 tbsp almond meal

Cream together the softened butter & the sifted icing sugar. When the mixture is light & fluffy add a little of the brandy. When the brandy has been fully incorporated, add a little more & continue to cream the mixture. Add the remaining brandy & continue mixing until it has been incorporated. Transfer the brandy butter to a serving bowl. Alternatively the brandy butter can be frozen until required. + Serves 6 – 8 + Preparation: 10 min.

GLUTEN FREE

EGG FREE

NUT FREE

ECLAIRS: Line 2 baking trays with baking paper. Ensure the trays can fit into your freezer. Sift together the bread mix & maize starch. Combine milk, sugar, salt & butter in a saucepan & bring it to the boil. When the milk has started to boil add in the flour mix & quickly stir until the mix has combined and comes away from the sides of the pan. Transfer the dough to a mixing bowl & beat for a couple of minutes. The mixture can be beaten using a stand mixer, electric hand held beater or by hand. Beat in the eggs one at a time until a smooth dough has formed. Transfer dough to a piping bag fitted with a size 15 plain nozzle. Pipe long straight lines approximately 2cm thick across the lined tray. Transfer the trays to a freezer for approximately 1 – 2 hours.


CARAMEL CREAM: Put the caramel chocolate into a mixing bowl. Boil together the glucose syrup & 180g of cream. Pour the cream mixture over the chocolate & let it sit briefly (1 minute) to melt the chocolate. Gently whisk the melted chocolate & cream until just combined. Refrigerate for 15 – 25 minutes for the chocolate mix to thicken. Whisk the remaining 375g of cream to soft peaks. Remove the chocolate mix from the fridge & fold it into the cream in 3 batches. Transfer the chocolate cream to a piping bag fitted with a size 15 nozzle. Secure both ends of the bag & put it into the fridge to firm up. ALMOND PASTE: Mix together the bread mix & maize starch. Stir in the sugar & almond meal. Soften the butter. Combine the dry ingredients with the softened butter. Place the mixture between two pieces of baking paper & roll out as thinly as possible. Transfer to a baking tray & place in the freezer for approximately 20 minutes. PREPARING THE ÉCLAIRS: Turn oven on to 180ºC. Remove the piped dough & almond paste from the

freezer. Transfer one of the piped lines of dough to a cutting board & cut into 8cm long logs. Transfer the éclairs back to the baking tray leaving room between them so they don't stick together during baking. Cut the almond paste into rectangles the size of your éclairs (2x8cm). Place an almond paste rectangle on top of a similar sized éclair. Repeat with all éclairs. Transfer tray to the oven & bake for approximately 10 minutes. Reduce oven temperature to 160ºC & bake for another 30 minutes. Remove from the oven & allow the éclairs to cool before filling. Cut each éclair in half & pipe the caramel cream onto the base of each. Cover with the tops & dust with icing sugar. + Makes 30 + Preparation: 45 min. Cooling Time: 1-2hr. Cooking Time: 40 min.

GLUTEN FREE


YUM. | DECADENT ALTERNATIVES

GLUTEN-FREE BRANDY BALLS {

INGREDIENTS

}

600g gluten-free fruit cake 90g brandy (or other liqueur) the amount of brandy is 15% of the weight of the cake 150g white chocolate (the amount of chocolate needed is approximately 25% of the weight of the cake) Red & green glace cherries (or a red & green lolly snake) thinly sliced for decoration

all balls have chocolate on them lift the tray off the bench (2cm) & drop it back to the bench. By dropping the tray the chocolate will smooth out if it is still molten & appears to be dripping. Top each ball with pieces of red & green cherries.

Line a tray with baking paper. Cut the cake into small pieces & transfer to a mixing bowl. Pour the brandy over the cake & stir until well combined. Take approximately 25g of the mix, roll it into a ball & transfer to the baking tray. Repeat with the remaining brandy/cake mix.

Refrigerate until firm. Transfer to a sealed container & store in the fridge. Bring them out of the fridge 30 minutes before serving.

Melt the white chocolate in a suitable container. Transfer chocolate to a piping bag fitted with a size 1 nozzle or to a re-sealable plastic sandwich bag. If using the plastic bag cut a little bit of a corner away so that you can pipe the chocolate. Working quickly pipe the chocolate over the brandy balls so that it is on top but also falls down the sides. When

+ Makes 26 + Preparation: 35 min. Cooking Time: 0 min.

GLUTEN FREE


YUM. | BUSINESS

SWEET SUCCESS IN GLUTEN-FREE CIDER SPACE { P U S H I N G B O U N DA R I E S F R O M S T R AW B E R R Y W I N E T O G L U T E N - F R E E C I D E R } Words Kirstie Bedford

When Ruth Gallace first told husband Matt she thought they should use the strawberries from his family farm to make cider, he rolled over in laughter.

decades earlier, when they decided they might just do things a bit differently – and broke away from the business to launch boutique winery Rebello.

Now three years after launching their 100% real fruit blended gluten-free ciders, Cheeky Rascal Cider, it’s Ruth who has had the last laugh.

Starting with quality strawberry sparkling wines, which saw them win a string of awards, Ruth soon decided they should turn their hand to cider, a great alcoholic alternative for a glutenfree lifestyle.

The entrepreneurial duo were working for the family business on Victoria’s Mornington Peninsula, Sunny Ridge Strawberry Farm, a property which Matt’s grandfather purchased

“I could see what was happening in the UK with the cider resurgence and no-one was making real


YUM. | BUSINESS

We couldn’t have anticipated the interest for a quality real fruit blended cider, and the loyal following we quickly created, which has allowed us to be very creative and experimental.

fruit cider in Australia, so I thought why not give it a go?” says Ruth. Using traditional techniques handed down over generations, the fresh fruit on their doorstep, and their own cheeky little twist, the pair, along with winemaker and senior cider maker Wayne Hewett, soon got to work and the results were phenomenal. A trial run of 1,000 litres sold out before production even finished. “We couldn’t have anticipated the interest for a quality real fruit blended cider, and the loyal following we quickly created, which has allowed us to be very creative and experimental.” The ‘Cheeky Rascal Cider’ core range including Raspberry and Apple, Strawberry and Apple and Strawberry and Pear (and another 20 limited edition varieties) was soon available in premium liquor outlets in every state in Australia, and this year hit the shelves in South East Asia. Always pushing the boundaries, the pair launched

a mulled cider, an ongoing range of artisan cider, and their first attempt at a Methode Traditionelle Cider, which saw them take out Gold at this year’s prestigious Royal Melbourne Fine Food Awards. With the phenomenal popularity of urban street food, Ruth decided the next series should perfectly complement food. This summer they’ve launched a seasonal series for almost every cultural occasion, from a Vietnamese cider of strawberry, lychee and apple to apple lime mint with chilli inspired by the Mexicans. Ruth says it’s a great time to be in the cider sector as a small producer and she plans on making the most of it. “As a small player we can turn an idea around very quickly, allowing us to be very responsive to our customers as their palates for cider develop; so who knows what might be next?” facebook: CheekyRascalCider twitter: cheekyrascalcdr www.rebellowines.com.au/cheeky_rascal_cider


ALL DRESSED UP FOR THE PARTY Recipes, Sylvia Fountaine , www.feastingathome.com


YUM. | FEASTING AT HOME

POACHED PEAR, POMEGRANATE & CARDAMOM CREAM {

INGREDIENTS

}

4 mini ripe pears 1/2 bottle red wine 1 lemon 1 orange 3/4 cup sugar 1 tsp vanilla 1 cinnamon stick 4 cloves 3/4 tsp ground cardamom 2 slices fresh beet 1/2 cup pomegranate seeds CARDAMOM CREAM 1/4 â&#x20AC;&#x201C; 1/2 tsp ground cardamon (to taste) 2 tbsp sugar 1/2 tsp vanilla 1 cup heavy whipping cream In a small pot, combine the wine, zest from 1/2 an orange, the juice from the lemon and orange, sugar, vanilla, cinnamon, cloves, cardamom and beet slices. Bring to a simmer and stir to allow beet slices to infuse. Add the pears and bring to a boil. Reduce the heat and simmer uncovered, gently stirring and turning the pears to get uniform colouring. Simmer until they're easily pierced with the tip of a knife, about 25 minutes depending on the size of the pears. With a slotted spoon, gently transfer the pears to individual plates. Strain the liquid and return to the stove, bring to a simmer and cook until thickened and syrupy and reduced by two-thirds, about 15 minutes. Spoon the sauce over the pears. Garnish with pomegranate. CARDAMOM CREAM: Place all ingredients in a mixer with whisk attachment and whisk until stiff peaks form, or for a work out, whisk by hand in a mixing bowl. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, re-whisk for 10 to 15 seconds. { TIP } Play around with using different spices and flavourings, like star anise, pink peppercorns, juniper berry, or ginger. Remember to taste your poaching liquid, for balance, sweetness and flavour. If the poaching liquid doesn't taste good, your pears wont either. + Makes: 4 + Preparation: 30 min. Cooking Time: 45 min.

GLUTEN FREE

EGG FREE

NUT FREE

SOY FREE


YUM. | FEASTING AT HOME

CRANBERRY POT ROAST {

INGREDIENTS

}

1– 2 tbsp olive oil 1.1kg chuck roast 1 tsp salt 1 tsp pepper 1 lge red onion 1 carrot 1 celery 340g bag fresh cranberries (or 4 cups) 2 tbsp fresh thyme 1 cup ruby port 2 cup beef stock 4 tbsp sugar

Pre-heat oven to 180ºC.

Add cranberries, port, beef stock, sugar and thyme, and give a stir.

Heat oil in an oven-proof dutch oven, over medium-high heat. Rub chuck roast with salt and pepper on all sides, and brown all sides well. While meat is browning, dice the onion, carrot and celery.

Nestle meat into the middle, bring to a simmer, cover tightly and place in the oven. Bake for 3 hours. Meat should be fork tender, and cranberry port sauce, reduced.

Once meat is nicely browned on all sides, set aside on a plate.

Serve over horseradish mash potatoes with a little cranberry sauce over top.

Add onion, celery and carrot, turn heat to medium and sauté until they soften, about 6 minutes.

GLUTEN FREE

DAIRY FREE

+ Serves 4 + Preparation: 20 min. Cooking Time: 3 hr.

EGG FREE

NUT FREE

SOY FREE


YUM. | FEASTING AT HOME

PARSNIP GRATIN WITH GRUYERE & THYME {

INGREDIENTS

}

1kg parsnips 1 medium onion 3 cups heavy whipping cream butter, for greasing pan 1/4 tsp fresh nutmeg (or ground) 1/4 tsp white pepper 1¼ tsp kosher salt 1 tbsp fresh thyme 1 tbsp flour or rice flour 3 lge garlic cloves, minced 170g gruyere cheese, grated

Pre-heat oven to 200ºC. Peel parsnips. Using a mandolin, slice parsnips to thin slices. The thinner the slices the better; 1/8 of an inch is good. Thinly slice the onion. Grate the cheese. Generously grease a 15x22cm baking dish with butter. Layer the parsnips and onion and 1/2 of the cheese and 1/2 of the thyme, reserving the bigger pieces of parsnips for the final layer. Press down and make sure layers are even. It's OK if the inside layers are messy. Place the last layer of parsnip slices in nice looking overlapping rows. In a small pot heat 3 cups whipping cream. Whisk in salt, nutmeg, the remaining thyme, white pepper, flour and the garlic and when it just comes to a simmer, pour over the layered

GLUTEN FREE

EGG FREE

NUT FREE

parsnips, slanting the baking dish to get the cream in all the nooks and crannies. Sprinkle the remaining cheese over the top, a few more leaves of thyme and a little sprinkling of nutmeg. Cover securely with a lid or foil and bake for 50 minutes on the middle rack. Remove foil, pierce with fork, parsnips should be al dente. (If not – your parsnips were perhaps cut thicker than 1/8 of an inch, and you may need to cook longer with the foil on.) Don't worry if it seems watery at this point, bake another 15 minutes uncovered , or until golden and bubbly. It is important to let it sit at room temp for 15 – 20 minutes before serving, so it sets and thickens. + Serves 6 + Preparation: 15 min. Cooking Time: 1 hour 10 min.

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE


CHRISTMAS FANFARE Recipes, Anjum Anand, www.anjumanand.co.uk


YUM. | ANJUM ANAND

SPICED GLAZED HAM {

INGREDIENTS

}

5kg unsmoked, pre-soaked gammon joint (ideally with bone in) 2 tsp ground black pepper 8 fat garlic cloves, peeled 30g ginger, peeled 2 tsp cumin powder 1 bay leaf 2 tsp wine vinegar 1 onion, sliced 2 black cardamom pods (optional) SPICED GLAZE 100g jaggery or light muscovado sugar 1/2 tsp cumin seeds, roasted and powdered 1½ tsp garam masala 2 tsp ginger paste 2 small cloves garlic, crushed 4 tsp dijon mustard 2 – 3 tsp gluten-free Worcestershire sauce (or add until you have a thickish paste) 1/4 tsp freshly ground black pepper handful of flaked almonds (optional), toasted

Blend together the garlic, ginger, vinegar and powdered spices until smooth. Place the gammon in a pot large enough to hold it comfortably. Add the spice blend, onion, bay leaf and black cardamom pods if using. Add enough water to cover the joint. Bring to a boil, cover and simmer gently for 20 minutes per 500g depending on your joint. In this case cook for 3 hours 20 minutes or until the internal temperature reaches 68ºC. Spoon off any scum that forms and top up with water as necessary. Meanwhile, stir together the ingredients for the glaze. It should be thick enough to hold its form but easily spreadable. Lift out of the water and leave to cool for 15 minutes. Preheat the oven to 220ºC. Pre-slice the skin but not the fat off the joint using a sharp knife. Place in your roasting tin, add about 1/2 inch of the liquor in the bottom of the pan (you can use the rest in a curry, to cook rice in or in a soup). Brush the glaze over the top and place in the oven. Bake for 20 – 30 minutes or until beautiful and golden, basting every now and again with the pan juices and baste again with the glaze every 8 – 10 minutes or so. Sprinkle the almonds atop and serve. + Serves 8, can be halved + Preparation: 5-10 min. Cooking Time: 20 min. per 500g + 20-30 min. for glazing. GLUTEN FREE

DAIRY FREE

EGG FREE

SOY FREE


YUM. | ANJUM ANAND

SAFFRON & ROSE POACHED APRICOT PAVLOVA {

INGREDIENTS

}

4 egg whites (medium-large) 250g caster sugar plus 1 tsp for cream 1/2 tsp white wine vinegar 9 fresh apricots lge pinch saffron 2 lge pinches dried rose petals or rose essence to taste 1 cup sugar 2 cups water 300g double cream 4 tbsp proper Greek yoghurt (it should be very thick) 6 tbsp pistachios, coarsely ground, plus a good handful for garnish

Preheat the oven to 200ºC. Place greaseproof paper on your baking tray. I like to put a little oil underneath so that it stays in place as you spoon the pavlova on to it.

Meanwhile, bring the water and sugar to boil in a medium-sized saucepan. Once the sugar has dissolved, add the saffron and rose petals. Simmer for a few minutes and add the apricots. Poach until they are soft, around 4 – 6 minutes. Take off the heat and leave to cool in the syrup.

Place the whites, with no traces of yolks, into a clean whisking bowl and whisk until the eggs reach s oft peaks of meringue. Add all the sugar and continue whisking until the sugar has dissolved and the meringue becomes glossy. Add the vinegar and after a few beats add the coarsely ground pistachios and stir in by hand.

When you are ready to eat, whisk the cream and extra sugar until it just holds its form. Stir in the yoghurt. Spoon over the meringues and top each with three halves of the apricots and a little syrup. Sprinkle the remaining pistachios atop and serve.

Form 6 equal-sized small round meringues on the baking sheet. I like them rounded and quite natural looking. Place in the oven, turn the temperature right down to 120ºC and bake for 80 minutes and remove from the oven. Set aside. This can be made a day in advance. Halve the apricots and remove the stones.

+ Serves 6 + Preparation: 10 min. Cooking Time: 86 min.

GLUTEN FREE


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YUM. | ANJUM ANAND

GLUTEN-FREE GRILLED CHICKPEA SEEKH KEBAB WRAPS {

INGREDIENTS

}

1½ tbsp vegetable oil

3 tbsp gluten-free breadcrumbs

1 medium red onion, half finely chopped and half finely sliced (for the wrap)

Salt and 1/8 tsp freshly ground black pepper

2 tsp ginger, finely chopped

1 rounded tbsp butter, soft or melted

2 good cloves garlic, finely chopped

Large skewers, soaking in water as you cook

2 small fistfuls of chopped fresh coriander

400g can chickpeas, drained and rinsed

TO SERVE

1 – 2 tsp green chillies to taste, finely chopped 3 tbsp red capsicum, finely chopped

6 gluten-free tortillas/thin gluten-free flatbreads 8-10 Iceberg lettuce leaves

20g cheddar cheese, grated 1 tsp cumin powder

Small fistful of chopped mint leaves, coriander leaves

1 tsp garam masala

1/2 lemon

1 tsp dried mango powder (or serve with lemon wedges)

250g thick Greek yoghurt

Mash or blend the chickpeas until they are a coarse puree. Heat the vegetable oil in a small non-stick frying pan and add the chopped onion and some salt; cook until soft and then golden. Add the ginger, garlic and chilli and stir fry over a gentle flame for 1 minute or until the garlic is just cooked. Add the cumin and garam masala with a splash of water and cook out until there is no moisture left in the pan and you can see the mixture frying in the oil. Add this to the mashed chickpeas, along with the fresh coriander, dried mango powder, cheese, capsicum and the gluten-free breadcrumbs. Mix well together, taste and adjust the seasoning to taste. Leave to cool. Meanwhile, stir the handful of chopped mint and coriander into the yoghurt along with salt and pepper to taste. Marinate the sliced onions in a good squeeze of the lemon juice.

GLUTEN FREE

NUT FREE

Roughly portion the kebab mix into 6 and with slightly oiled hands, form the seekh kebabs around the skewers, you can make these round or slightly flattened. Preheat your grill setting in your oven, place the skewers on oiled foil and place about 25cm away from the hot grill. Cook for 10 minutes, carefully turning halfway, or until browned on both sides. Place the breads in foil in the oven to heat through for the last 3 – 4 minutes before the kebabs come out. Brush the cooked kebabs with the butter (they will be dry and quickly absorb the fat). Quickly ease the kebabs off the sticks and place straight on the breads, top with the onions, lettuce and yoghurt, wrap and serve. + Serves 6 + Preparation: 15 min. Cooking Time: 20-25 min.

SUGAR FREE

PRESERVATIVE

FREE


Y U M . | R E D K E L LY S TA S M A N I A

SUMMER’S SAVING GRACE { CAPTURING THAT HOMEMADE TASTE, IN A BOTTLE } Words Michelle Dryburgh

Summer time calls for relaxed dining, fresh food and plenty of it. But when the weather is hot and you’re spending time with friends and family, you don’t want to spend hours in the kitchen. While we all like the idea of cooking from scratch, occasionally a helping hand can be a saving grace. Red Kellys Tasmania is making that possible with its range of gluten-free dressings, available nationally from Coles and Woolworths and selected specialty retailers. Managing director Leo Miller describes the product as ‘affordable gourmet’, offering a range of exciting flavours made from all-natural ingredients, all for less than $4 a bottle. “We’re always trying to better our products and increase our gluten-free range while ensuring they remain affordable, easily accessible, and taste great,” says Leo. The range embraces native Australian flavours like lemon myrtle, pepperberry and sweet chilli and lime, catering for all tastebuds and a range of allergies with gluten, dairy and egg-free options available.

The Caesar dressing has recently been modified to make it gluten free, while both the Creamy Cajun and Romano Cheese and Chive put a tasty new spin on old summer favourites like coleslaw and potato salad. Established in 1992, Red Kelly’s is no new kid on the block. The original recipes were the creation of Mike Kelly and his family who owned Red Kellys of Westbury, a small restaurant in northern Tasmania. The name was inspired by Ned Kelly’s father Red Kelly, who once drank at a pub across the road from the restaurant. “People started turning up to the restaurant ordering 10 litres of dressing, so they started bottling,” Leo remarks. The label has changed hands several times over the years, but the focus on providing a natural, affordable product has always remained the same. Now with Leo, Ric Buchanan and Jo Chau at the helm, Red Kellys Tasmania is producing more than one million bottles of dressing annually, and ramping up export to more than 20 countries worldwide. www.redkellystasmania.com.au


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FISHING FOR COMPLIMENTS? Recipes, www.petuna.com.au


YUM. | PETUNA

WHOLE BAKED OCEAN TROUT WITH KITCHEN GARDEN SALSA VERDE {

INGREDIENTS

}

it is only warm the fish should be cooked for another 10 – 15 minutes before re-checking. TO SERVE: Portion fish on each plate, drizzle with salsa verde and add a wedge of lemon from the baking tray. Serve with roasted potatoes.

+ Serves 8 + Preparation: 25 min. Cooking Time: 45 min. GLUTEN FREE

3kg whole Petuna OceanTrout™

DAIRY FREE

EGG FREE

NUT FREE

SOY FREE

SUGAR FREE

1 sml bunch thyme

roasted potatoes to serve

OCEAN TROUT SKEWERS WITH A CITRUS MARINADE

SALSA VERDE

{

1 lemon, sliced thinly 1 garlic clove, finely sliced 1/4 cup extra virgin olive oil

INGREDIENTS

}

2 bulb spring onions, trimmed, very finely sliced 1/2 cup flat-leaf parsley, chopped 2 tbsp rocket leaves, sliced

500g Petuna OceanTrout™ fillet, cut into 2cm chunks

2 tsp French tarragon

3 ears of fresh sweet corn, shucked and husked

2 tsp lemon thyme 2 tsp chervil 5 cornichons, finely sliced 2 tbsp salted capers, soaked in hot water, rinsed and chopped 1/4 cup extra virgin olive oil zest and juice of 1/2 lemon

1 tbsp olive oil 1 cup of finely diced red pepper 1½ tbsp finely diced jalapenos 1/3 cup diced green onions (white and green parts) 1/3 cup minced fresh coriander juice of one lime 1/2 tsp salt 1 tsp smoked paprika 1/2 tsp red pepper flakes

SALSA VERDE: Combine all ingredients in a bowl and stir in oil and adjust seasoning with salt and pepper set aside until required. { NOTES }Add lemon juice just before you serve so that it keeps its bright green colour. Preheat oven to 190°C (170°C fan-forced). Line a large baking tray with baking paper and scatter half of the thyme, lemon and garlic across it diagonally (where the fish will lie). Place the fish on top of the herbs and lemon and fill its cavity with remaining herbs, lemon and garlic. Season well with salt and pepper. Drizzle ocean trout inside and out with the olive oil and place in pre-heated oven uncovered. Roast 15 minutes per kilo. To check the ocean trout is cooked, insert a metal skewer into the thickest part of the fish. Hold it there for 10 seconds and once removed check that the skewer is hot on the inside of your wrist or against your top lip. If the skewer is hot the fish is cooked, if

Heat grill to medium high. Brush corn with olive oil, then set directly on grates. Grill for 4 minutes on all sides until char marks appear, signalling more flavour. Remove from heat and set aside to cool. Cut corn off of cobs and add to a large bowl. Mix in remaining ingredients. Taste, then adjust salt and lime juice as needed. + Makes 2 cups + Preparation: 10 min. Cooking Time: 10 min.

GLUTEN FREE

DAIRY FREE

EGG FREE

NUT FREE

SOY FREE

SUGAR FREE


YUM. | PETUNA

ATLANTIC SALMON SIMMERED IN TOMATO CHILLI SAUCE {

INGREDIENTS

}

6 ripe Roma tomatoes, chopped 3 garlic cloves, peeled and thinly sliced ½ tsp dried oregano 2 long red chillies, de-seeded and finely sliced 1 cup (250 ml) white wine 2 tbsp extra virgin olive oil 1 tsp sea salt 4 x 200g Atlantic Salmon fillets, skin off 2 tbsp finely chopped flat-leaf parsley 1 tbsp lemon juice pinch sugar

Carefully remove the salmon fillets to warm serving plates and spoon over the sauce.

Put the tomatoes, garlic, oregano, chillies, white wine, extra virgin olive oil and salt into large heavy based frying pan. Bring to the boil, reduce the heat to a simmer and cover for 30 minutes.

TO SERVE: With a side dish of creamy mashed potato, couscous or steamed white rice.

Remove the lid and add the fish fillets. Cover and simmer for 5 minutes. Add the parsley and lemon juice and cook for a further minute.

GLUTEN FREE

DAIRY FREE

+ Serves 4 + Preparation: 15 min. Cooking Time: 35 min.

EGG FREE

NUT FREE

SOY FREE


YUM. | THE NATURAL NUTRITIONIST

CELEBRATE IN SUGAR-FREE STYLE { T O A S T T O Y O U R G O O D H E A LT H T H I S Y E A R B E C A U S E T H A T ' S W H A T Y O U ' R E A C H I E V I N G } Words Steph Lowe, www.thenaturalnutritionist.com.au

SUGAR-FREE HOT CHOCOLATE {

INGREDIENTS

SIMPLE EGG NOG {

INGREDIENTS

}

}

2 raw egg yolks 1 tsp raw cacao

3/4 cup nut milk

1 cup boiled water

1 tbsp rice malt syrup

100ml unsweetened nut milk

1/2 tsp vanilla extract

1 tsp rice malt syrup, optional

nutmeg, to taste

Add cacao to a large mug, add boiled water and stir well. Top with milk and for a little sweetness, rice malt syrup.

{ TIP } For an adult version, 1 â&#x20AC;&#x201C; 2 tablespoons of rum, whisky or bourbon is perfect here.

+ Serves 1 + Preparation: 5 min. Cooking time: 0 min.

GLUTEN FREE

DAIRY FREE

EGG FREE

Blend egg yolks, milk, rice malt syrup and vanilla extract for 30 seconds or until well mixed and frothy. Serve in a glass dusted with nutmeg.

+ Serves 1 + Preparation: 5 min. Cooking time: 0 min.

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

GLUTEN FREE

DAIRY FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE


MINT & LEMON COOLER {

INGREDIENTS

}

1 lge handful mint 2 lemons 2L soda water

Finely chop mint and slice lemons into quarters. Juice lemons and add to a large pitcher, 3/4 full with soda water. Add mint, lemon quarters, rice malt syrup and ice and stir well before serving. { TIP } For an adult version here, a dash or two of white wine will hit the spot! + Serves 4 + Preparation: 5 min. Cooking time: 0 min.

2 tbsp rice malt syrup, optional ice

GLUTEN FREE

DAIRY FREE

EGG FREE

NUT FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE


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YUM. | EVE’S BETTER BAKE

PACKET CAKE TO FEEL GOOD ABOUT { Q U I C K , E A S Y A N D B E T T E R - F O R -Y O U B A K I N G } Words Michelle Dryburgh

A rare sight just a few years ago, glutenfree packet cake mixes are now a staple on supermarket shelves. They make for a convenient and affordable alternative to sourcing sometimes expensive and hard to find gluten-free flours, and save time, especially for busy parents. Finding a product that’s also free of other allergens, starches and refined sugars can be a little trickier. It was this search that led Melbourne mum Eve Kelly to develop her own line of allergy-friendly baking mixes, Eve’s Better Bake.

Her personal motivation? Eve’s youngest daughter had a frightening anaphylactic reaction at the age of one, later found to be caused by an allergy to dairy and egg. And Eve herself discovered she had an intolerance to gluten after a long period of ill health. The family adopted the necessary dietary changes, but Eve wanted her children to be able to enjoy home-baked treats. “The idea for a more wholesome, ‘better-foryou’ baking option was something I had first conceptualised around five years ago,” Eve explains. “I spent a couple of years adapting the way I baked


YUM. | EVE’S BETTER BAKE

and developing new recipes. Getting the taste and texture just right can be tricky, but it was my goal to help others by creating mixes that tasted great and contained nutritious ingredients.”

next product release. She says her love of experimenting and creating new and interesting food combinations was instilled by her mum at an early age.

Eve’s Better Bake mixes include Yummy Lemon Cookies, Adorable Apple Cinnamon Muffins and Truly Scrumptious Chocolate Cake.

“She regularly ventured away from the stockstandard meat and three veg, which wasn’t often done in the 80s,” she laughs.

All of the products are gluten free, nut free and contain all natural ingredients including ancient grains, no refined sugars and can be prepared without egg or dairy.

“Today of course, we live in a different world with incredible information so easily accessible. I love to get ideas from a variety of places online and then put my own spin on it.”

Eve’s daughters Elyse, 9, and Abby, 7, have both enjoyed being taste testers for the range, which officially launched this month.

Eve’s Better Bake works in collaboration with naturopath Kelly Thomas, and also draws on the expertise of Eve’s father, an experienced health professional in New Zealand.

“It makes me happy to put a home-baked treat in my daughters’ lunchboxes,” says Eve. “We have great fun baking together, whether it’s rolling out dough, flattening cookies or icing a cake.”

“Writing and baking have always been passions of mine, so having a platform in which to engage with others and share ideas about wholesome, delicious food is thrilling and satisfying,” says Eve.

Eve is already working on new recipes for the

www.evesbetterbake.com.au


WARM HEARTS AND PALATES Recipes, Kristine Ofstad , www.thankheavens.com.au


YUM. | THE GLUTEN FREE LIFESAVER

THE VERY BEST LAMB SHOULDER WITH GARLIC AND ROSEMARY {

INGREDIENTS

}

125ml apple cider vinegar 90g soft brown sugar 1 tbsp olive oil ground salt and pepper 2kg lamb shoulder, bone in 6 whole garlic heads, peel on, cut in half 6 twigs of fresh rosemary 375ml gluten-free organic chicken stock

Preheat your oven to 180ºC. Mix the vinegar, half of the sugar, the oil and the salt/ pepper in a bowl . Place the lamb skin-side up, in a bowl that is just about the same size as the piece you’re using, and pour the marinade over the meat. Cover the bowl, and leave to soak for 20 minutes or more. Turn the lamb half way through. When the meat is done marinating you need to place it in a large roasting pan with high sides, skin-side up, and pour the marinade and the stock into the pan. Place the garlic and rosemary in the pan, next to the lamb, and rub the rest of the sugar into the skin. Cover the tray with alfoil before placing it in the oven on the middle rack. Roast for 2 – 2.5 hours before removing the alfoil. Pop it back in the oven for another 30 minutes to crisp up the skin. If you wish, you can dice vegetables such as potatoes, parsnips and pumpkins, and toss these onto the tray 30 – 40 minutes before the lamb is done. Let the meat rest for about 10 minutes before you serve it. This dish is delicious served with mashed potatoes and roast vegetables, and there will be a gorgeous jus in the pan which you can pour over your potatoes. + Serves 6 + Preparation: 25 min. (20 min. marinating) Cooking: 3hr.

GLUTEN FREE

DAIRY FREE

EGG FREE

NUT FREE

SOY FREE


YUM. | THE GLUTEN FREE LIFESAVER

NORWEGIAN MEATBALLS { INGREDIENTS }

1kg quality (stall free) pork, minced 4 tsp salt 3 tbsp potato starch 1/2 tsp nutmeg, ground 1/4 tsp ginger, ground 1 tsp black pepper, ground 2 organic pastured eggs (can be left out for egg-free version) 1 cup of milk (or milk alternative)

Start by grinding the mince. You can use any kitchen mixer with a blade, or you could ask your butcher to grind it for you. Once the mince is ground properly, you add the salt. Use your hands to work the salt through the meat. Once the meat has a nice, soft consistency you add the spices and the potato starch. Keep working the mixture like a dough (get in there!), then add the milk gradually once the spices and flour have been thoroughly worked through the meat. Add eggs (if applicable) and keep mixing. Make sure you mix the liquid in thoroughly before you add more, each time. Once the mixture is done, heat a frying pan and melt some good butter. Of course, if you don’t like to use butter you can opt out, but it really does give the meatballs a good flavour and a crispy crust. To form the meat into oval shaped balls, using a wet spoon and your hand. The balls should fit inside your fist, so not small like the Swedish version. As you shape the balls, you pan fry them on both sides until they get a nice brown look, but not all the way through. Lay the half-cooked meatballs aside on a plate as you finish the batch. Boil vegetable or chicken stock in a large pot. Once the stock has reached boiling point, turn the heat

down to simmer. Pop all the meatballs carefully, all at once, into the simmering stock. Make sure your pot is large enough to house them all at once with a bit of room for them to move around. Let the meatballs simmer (but not boil) for 10 – 12 minutes until they’re cooked all the way through. If your pot is large enough you will be able to tell that they are done by them floating to the surface. In a small pot you will have to cut through one instead. Before you serve them, pop them on a tray in the oven at 180ºC for 15 – 20 minutes. They freeze well, and can be reheated from frozen on an oven tray. { TIP } Norwegian meatballs are best served with baked apples (which are heated along with the meatballs in the oven), roasted herb potatoes, sautéed brussels sprouts and lots of homemade lingonberry jam! We pick our own lingonberries in the mountains each fall, and make enough jam to last the year. Lingonberries are incorporated into many dishes and desserts, and we share this custom with our neighbours, the Swedes. + Serves 20 – 24 meatballs + Preparation: 10 min. Cooking Time: 20 min.

GLUTEN FREE

NUT FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

SAUTÉED BRUSSELS SPROUTS { INGREDIENTS }

500g of fresh organic brussels sprouts. Smaller sizes will give you a better result. 4 garlic cloves, peel on, crushed 2 tbsp oil for frying 1/4 cup almond flakes


1/4 cup fresh or dried cranberries salt and pepper to taste Start by rinsing the brussels sprouts and dabbing them off with a paper towel. Remove the outer leaves from each brussels (keep them), and cut each one in half. Heat a large pan (medium heat), and add the oil. Once the oil is hot, throw in the brussels halves (not the leaves), along with the garlic cloves. Toss the brussels in the pan every now and then to make sure they fry evenly. After about 5 minutes you can add the almonds, and when the almonds have gained a lovely golden colour you can throw in the cranberries and the brussels leaves. Keep tossing the lot for another 5 minutes, or until the brussels have got a nice golden crust. You donâ&#x20AC;&#x2122;t want to overcook them. They should have a slight crunch to them,

which adds a delicious edge to the meal. Season with salt and pepper to taste, and serve on a nice platter alongside the Norwegian meatballs. + Serves 4 + Preparation: 5 min. Cooking: 10 min. GLUTEN FREE

DAIRY FREE

EGG FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

ROASTED HERB POTATOES { INGREDIENTS }

5 sml potatoes approx. per person (the ones that can fit inside your fist). 2 tbsp butter (or butter alternative) chives, mint, parsley, thyme, all finely chopped


YUM. | THE GLUTEN FREE LIFESAVER

1 clove of garlic 2 tbsp rock salt Wash the potatoes and brush the skin (do not peel). Heat the oven to 180ÂşC. In a bowl, beat the butter until it's smooth. Use a garlic press, and add the garlic paste to the butter mixture while stirring. Toss the potatoes in the butter mixture, making sure they're completely covered. Cover the potatoes in the chopped chives, and lay everything evenly on a baking tray. Sprinkle the rock salt over them and move the tray around so that it is evenly distributed. Bake until the potatoes have a golden brown crust (roasting time depends on the size of the potatoes) approx. 20 minutes. You can stick a fork into them to check if they're done. Once youâ&#x20AC;&#x2122;ve removed them from the oven dust off the excess salt, and sprinkle some fresh chopped herbs over them before you serve.

(40ml per glass)

+ Serves 4 + Preparation: 10 min. Cooking Time: 10 min.

Fill your long drink glasses with crushed ice, and add a piece of orange peel. In a mixer, gently stir sugar syrup, Spice Infused Vodka, cranberry juice and lemon juice, with ice cubes. Pour over the crushed ice, stick a twig of rosemary into each glass, and decorate with cranberries!

GLUTEN FREE

EGG FREE

NUT FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

HOLLY JOLLY COCKTAIL MADE WITH CHRISTMAS SPICE INFUSED VODKA { INGREDIENTS }

crushed ice

Cranberry juice (60ml per glass) lemon squirt in each glass rosemary twig cranberries for decoration

{ TIP } To learn how to make a homemade Christmas Spice Infused Vodka see the following recipe. For a non-alcoholic option, you can boil the spices from the infused vodka recipe with the sugar syrup and use it in the cocktail in lieu of the alcohol. + Serves 4 + Preparation: 5 min. Cooking Time: 0 min.

orange peel sugar syrup (20ml per glass) your homemade Christmas Spice Infused Vodka

GLUTEN FREE

DAIRY FREE

EGG FREE

NUT FREE

SOY FREE


YUM. | THE GLUTEN FREE LIFESAVER

CHRISTMAS SPICE INFUSED VODKA WITH CRANBERRIES It hardly matters where you use them, there are certain spices that truly bring on that Christmas feeling. As the house fills with scents of cloves, cinnamon and ginger, you know that the jolly season is just around the corner. It seems to be almost universal, the use of certain flavours that we associate with Christmas. In a Scandinavian home, the strong and bold flavours of seasonal spices set the backdrop for a menu that aims to warm the body as much as the heart. But even in warmer climates, the traditional tastes have found their way into peopleâ&#x20AC;&#x2122;s hearts. Each Christmas I like to put a homemade mark on the treats list; I'm especially excited about simple recipes that bring with them a lot of cheer without all the work. Like this wonderful and delicious infused vodka, which truly warms the cockles! For the sweet-teeth among us it can be easily transformed into a tasty liqueur, and in the heat of Australian summer it makes up the base for a very jolly cocktail, most worthy for the greatest of seasons. You'll get the very best result if you start the process about 3 weeks before Christmas, but not to worry; it will still be delicious if you decide to give it ago a little later. Even though I do recommend leaving it a bit longer; a week will still give you a nice rounded result.

{

INGREDIENTS

}

1L plain vodka 2 cinnamon sticks, one of which should be cracked 1 vanilla bean, cut in half 6 whole cloves 2 whole aniseeds 1 whole nutmeg, cracked The peel of 1 lemon and 1 orange 2 x 50 cent-size pieces of fresh ginger, peeled 1 cup of cranberries 6 tbsp soft brown sugar (optional: for liqueur)

{ TIP } If you choose to add the sugar then you will end up with a beautiful aromatic liqueur, which can be enjoyed without a mixer. Otherwise you might want to try your christmas infused vodka in a festive cocktail.

Place all the ingredients in a sterilised (dishwasher on hot is sufficient) jar, bottle or lidded container, seal and leave to steep for up to 3 weeks. Shake the container gently now and again to agitate the ingredients. Strain into a nice decanter or bottle before you serve, or pour through a tea strainer for an added effect, when you serve. You can serve as it is, mix it into a cold cocktail, or even use it in mulled wine. GLUTEN FREE

DAIRY FREE

+ Serves 8 + Preparation: 10 min. Let infuse for 1-3 weeks.

EGG FREE

NUT FREE

SOY FREE


YUM. | THE GLUTEN FREE LIFESAVER

DECADENT & MOIST DARK CHOCOLATE CHRISTMAS CAKE WITH A SCANDINAVIAN TWIST {

INGREDIENTS

}

65ml port 65ml dark rum

650g pre-soaked dried fruits, which include candied orange peels otherwise use: 300g prunes 100g raisins 150g currants 50g piece candied orange peel 50g sultanas

zest and juice of 3 oranges 1 tsp spice – made up of cinnamon, ginger, cloves, aniseed and nutmeg 4 tbsp cocoa powder 3 pastured duck eggs (or large regular eggs) – beaten 150g gluten-free self-raising flour 75g almond meal

100g dried blueberries

1 cup dark chocolate, coarsely chopped

100g dried lingonberries (can be substituted for cranberries – unsweetened)

1/4 tsp gluten-free baking soda

175g soft butter

lingonberry jam to baste before frosting

100g sugar

homemade marzipan (recipe below)

75g muscovado sugar

fondant icing

60ml runny honey

royal icing and sugared cranberries for decoration

60ml golden syrup

1/4 tsp bicarb

60ml maple syrup Preheat the oven to 150ºC. Line a 20cm cake tin with high edges in a double layer of baking paper. The baking paper should stick up taller than the tin. Put the mixed fruit, butter, sugar, honey, syrup and maple syrup, port and rum, orange juice and zests, spice and cocoa into a large saucepan and bring to the boil on medium to low heat. Stir constantly until the butter has melted, then let simmer for 10 minutes. Remove from the heat and leave to cool down for about half an hour (or longer).

Once it has cooled down you first add the chocolate, then the beaten eggs, flour, baking powder, bicarb, and almond meal. Stir thoroughly but gently. Pour the mixture into the lined tin. Place in the oven on the second to lower rack, and bake for 1¾ – 2 hours. The cake is ready when the top is firm and shiny, but the centre will still be a bit gooey if you stick a skewer through it. Let the cake cool in the tin before you remove it. If you want to store it straight away then don’t remove the baking paper. The cake will


YUM. | THE GLUTEN FREE LIFESAVER

keep for a very long time left in the baking paper, with an additional double layer wrapped around it and secured with string. You can keep it wrapped up like that in a dark, cool place, such as a wardrobe, for months. Do not place in a plastic container or it may attract mould. You can pour some more port and rum onto the cake (use a skewer to poke some small holes for the liquid to enter the cake) once a month to keep it moist. TO DECORATE THE CAKE: Baste with lingonberry jam in two to three layers, before you roll on the marzipan and smooth. Follow with the fondant. I used royal icing to create ice-like patterns on top, and decorated with pine cones and sugared cranberries. The cake can be stored with icing, which creates a great moisture seal. Just don’t freeze the cake once it has been iced, and don’t store with the cranberries.

'pop' the almonds out of their skins. Dry the almonds and grate them very finely using an almond grater (different from grinder). Sift the icing sugar into the almonds, and add the egg whites. Work the mixture into a dough using your hands. Wrap in cling-film, and let it rest in your pantry for a couple of days. Do not store in the fridge. Roll out the marzipan using a rolling pin and icing sugar instead of flour. + Serves 8 + Preparation: 10 min. Cooking: 0 min. GLUTEN FREE

DAIRY FREE

SOY FREE

PRESERVATIVE

FREE

CARAMEL PUDDING { INGREDIENTS }

200ml sugar (for the caramel) To decorate you will need marzipan and fondant icing. It is a long-standing Norwegian tradition to make your own marzipan come Christmas. Marzipan along with chocolate, dried fruits, nuts and mandarins make up the most traditional of Norwegian holiday treats. My father makes marzipan every year, and nothing tastes better.

1/2 tsp lemon juice (or citric acid) 600ml milk 300ml cream 5 tbsp sugar (for the pudding) 8 eggs 1 vanilla pod (or 1 tsp natural vanilla extract)

+ Serves 8 + Preparation: 10 min. Cooking: 2hrs. GLUTEN FREE

SOY FREE

PRESERVATIVE

FREE

DAIRY-FREE PUDDING OPTION 125g sugar (for caramel) 1/2 tsp lemon juice (or citric acid)

MARZIPAN { INGREDIENTS }

625ml rice milk (or you can try with other light flavoured milk substitutes) 100g sugar (for pudding) 1/2 vanilla pod (or 1 tsp natural vanilla extract)

225g almonds 175g icing sugar 3 – 4 tbsp egg white Boil water in a large pot. Pour the hot water over the almonds and let sit for 5 minutes, or until the skin has loosened from the almond. Using your fingers,

3 whole eggs and 4 egg yolks Keep a metal bread pan ready by the stove. Also, be prepared for very, very hot sugar. Caramel gets unbelievably hot and kids should be nowhere near this project! Preheat the oven to 120ºC. Pour the sugar (for the caramel) into a heavy saucepan along


YUM. | THE GLUTEN FREE LIFESAVER

with the lemon juice. Melt slowly on low heat, you can swirl the pot lightly but do not stir! Once the sugar has melted, turn up the heat to achieve a nice caramel colour. The purpose of the lemon juice is to avoid it burning too soon. The darker the sugar, the richer the taste. It’s really all down to preference, but if you’re feeding kids then a lighter caramel might go down better. Now comes the challenge: pour the warm caramel into the bread tin. Wearing oven mitts, swirl the caramel around carefully, covering the bottom and edges of the pan evenly. This isn’t hard to do, but it is hard not to burn your fingers. Be very careful and keep a cup of ice water next to your stove. Immediately pour hot water into your pot to remove the caramel before it hardens, or alternatively boil the caramel out of the pot later. Pour the milk and cream (or rice milk) into a pot, along with sugar and vanilla. Remember to split the pod. Bring to the boil while stirring constantly. Once the milk has come to a quick boil, pull it off of the heat and let it cool just a little. Gently whisk your eggs in a large bowl. Sift the warm milk into the eggs just a little at a time while whisking. If you pour it in too quickly the eggs will curdle! Let

the egg and milk mixture sit for 10 minutes to remove any air bubbles, or you’ll have bubbles in the finished result. Pull out that sieve again, and sift the mixture into the caramelised bread pan, getting rid of any lumps of egg. Place the bread pan into a roasting pan. Fill the roasting pan with water up to about 1/3 of the bread pan. Stick it on the bottom shelf in the oven, and bake for 2 hours or until you can touch the top of the pudding with the back of a wet spoon. The pudding should feel like jelly. The pudding can (if you find yourself without patience) be eaten warm, but it is really supposed to be cold. Let it cool and stick it in the fridge until it is cold all the way through (next day). When you get it out of the fridge, turn it carefully upside-down on a plate and admire your perfect pudding project as the caramel sauce pours down the sides. + Serves 6 + Preparation: 15 min. Cooking: 2 hr.

GLUTEN FREE

NUT FREE

SOY FREE

DAIRY FREE


So delicious you won’t believe it’s gluten free

www.yesyoucan.net.au


*Donâ&#x20AC;&#x2122;t go gluten free on your own! Become a member, stay informed and connected. If you have been advised by your GP or Gastroenterologist to begin a gluten free diet, you can enjoy the benefits of membership and the feeling of belonging. Join Coeliac Victoria and Tasmania Sign up for reliable advice for your gluten free lifestyle! Phone: 1300 458 836 Visit: victas.coeliac.org.au *Important: Please investigate coeliac disease before commencing a gluten free diet or future test results can be compromised. Live outside Victoria/Tasmania? Visit: www.coeliac.org.au and click through to your state office.

Information Membership Support We are a not-for-profit membership organisation committed to providing support, information and understanding to people diagnosed with coeliac disease or medically requiring a gluten free diet. Established in 1974, we have been supporting Queenslanders for 40 years. coeliacqueensland

www.coeliac.org.au/qld

1300 458 836


EDIBLE CHRISTMAS TRINKETS Recipes, Kate Caddle, www.thewholehousewife.com


YUM. | WHOLE HOUSEWIFE

NO-RUM BALLS {

INGREDIENTS

}

1 cup medjool dates 1 cup raw almonds 1/3 cup cacao 1/3 cup coconut oil 1/3 cup pistachios 1/3 cup peanuts

Remove stones from dates and soak in warm water for 10 minutes. Discard soaking water from dates and add to a food processor or blender along with almonds, cacao and coconut oil. Blitz until combined into a wet dough-like consistency. Chop pistachios roughly and place in a bowl. Do the same with the peanuts and place in a separate bowl. Use a teaspoon as a guide to create even sized balls, rolling in your hands, with the chocolate mixture. Place balls onto a piece of baking paper. Once all rolled, alternate rolling the balls in pistachios or peanuts. Set in the fridge for 2 â&#x20AC;&#x201C; 3 hours until firm. Store in an airtight container in the fridge. + Makes 18 small balls + Preparation: 25 min. Set Time: 2 â&#x20AC;&#x201C; 3 hours

GLUTEN FREE

DAIRY FREE

EGG FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE


YUM. | WHOLE HOUSEWIFE

ROCKY ROAD {

INGREDIENTS

RAW WHITE CHRISTMAS

}

{

1/2 cup coconut oil 1/4 cup maple syrup

INGREDIENTS

}

1 cup shredded coconut

3/4 cup cacao 1/2 cup medjool dates

1 cup raw cashews (soak covered in water for 2 â&#x20AC;&#x201C; 8 hours)

1 tsp vanilla extract

1 tsp vanilla extract

1 cup raw macadamia nuts roughly chopped

2 tbsp maple syrup

1/2 cup fresh cherries, stones removed and cut into quarters

1/4 cup pistachios 1/4 cup goji berries

1/2 cup coconut flakes 1/4 cup buckwheat kernels Remove stones from dates and soak in warm water for 10 minutes. Discard soaking water from dates and add to a food processor or blender along with coconut oil, maple syrup, cacao and vanilla. Blitz until well combined. Transfer chocolate to a mixing bowl. Gently stir in chopped macadamias, coconut flakes and buckwheat kernels. Then add cherries, and carefully mix together. Take care not to break apart the cherries. Line a slice tin with baking paper. Pour mixture into the tin, and spread evenly. Set overnight in the fridge.

Add coconut, cashews (discard soaking water), vanilla and maple syrup to a blender or food processor. Blend until well combined to resemble a dough. Transfer to a mixing bowl. Roughly chop pistachios and add to the mixing bowl along with goji berries. Mix with a wooden spoon until evenly combined. Press into a lined slice tin, and set in the fridge for 3 hours. Slice and serve. Will store in the fridge for a couple of days.

+ Makes 12 slices + Preparation: 15 min. Setting Time: 3 hrs.

Slice and enjoy! Store in an airtight container in the fridge. + Makes 12 slices + Preparation: 20 min. Set Time: 8 hrs.

GLUTEN FREE

DAIRY FREE

EGG FREE

SOY FREE

SUGAR FREE

GLUTEN FREE

DAIRY FREE

EGG FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE


�m�...

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

Z VISIT Y caremepastry.com

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


YUM. | PRODUCT REVIEW

FOLK GINGERBREAD HOUSE { CHRISTMAS IS ABOUT IMAGINING, DREAMING AND REFLEC TING }

Words Kate Caddle, www.thewholehousewife.com

Building a Gingerbread house is a Christmas tradition that for the first time I have embraced. As you can understand, I was delighted to find the Folk gluten-free house! It arrives directly to your door with everything you need to assemble the house, and then you’re free to decorate to your heart 's desire. I chose to go with a grown up, earthy look for my house, if you will. But if you’re into it, you could source gluten-free lollies for something more typical. The kit comes with royal icing, which is both gluten and egg free. Just add water, mix and then transfer to the piping bag supplied. I affectionately named the icing ‘glue’ because it’s so sticky! Perfect if you live in a warm climate at this time of year. I used pecans as the roof, cutting them where needed for a neat finish. Pepitas and goji berries to make the flowers, and rosemary for the wreath and Christmas tree. To hold the tree and wreath together, I used a fine wire from my local craft store (obviously not edible) and then the icing to hold them in place. A piece of star Anise was the perfect star on top of the tree. Folk’s Gingerbread kit was so easy to use, and I highly recommend it for a fun afternoon of Christmas decorating! Be sure to observe the measurements online when you’re purchasing, as you might need more than one on Christmas day. Buy one here: www.gingerbreadfolk.com.au

GLUTEN FREE

DAIRY FREE

EGG FREE

VEGAN

SOY FREE


Lupins are:

9 9 9 9 9

40% protein 37% fibre Rich in prebiotic fibre Easily digestible

9 Gluten and fructose free 9 Non GM 9 Suitable for vegans and vegetarians

An excellent source of minerals 9 A sustainable food source

Lupins - the world’s richest natural source of combined protein and dietary fibre

Visit the Lupin Foods website to locate stockists or purchase online

T (08) 9416 1401 E enquiries@lupinfoods.com.au W www.lupinfoods.com.au Lupin Foods is social! Follow us on Facebook & Instagram for the latest news and recipes facebook.com/LupinFoods

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SUPER HEALTHY CHRISTMAS STARTERS Recipes Sally O'Neil, www.the-fit-foodie.com


YUM. | THE FIT FOODIE

DECADENT CHRISTMAS PARFAIT {

INGREDIENTS

}

MOUSSE 1/3 cup raw cacao powder 1/4 cup honey or 3 tbsp Natvia (stevia) 1 tsp natural vanilla extract 2 ripe avocados 1 ripe banana (fresh or frozen) pinch of sea salt CHERRY JAM 1 cup pitted cherries 1/4 cup water 1 tbsp honey or stevia 2 tbsp chia seeds GARNISH dried mango fresh mint sprigs

Blend cherries to a thick liquid. Add cherry puree to a bowl with water, sweetener of choice and chia seeds, then mix again. Allow to thicken for a minimum of 15 minutes. Meanwhile combine avocado, cacao, sweetener of choice, vanilla, banana and salt in a blender or food processor. Blend for 90 seconds until smooth and creamy. In the base of a glass or jar, spoon in 1/4 of the chia jam then top with mousse. Repeat with 3 remaining glasses. Allow to set in the fridge for at least 30 minutes. Garnish and enjoy! { TIPS } Make variations using cinnamon, espresso or natural peppermint flavouring. Add 1 scoop chocolate protein powder to the mousse for a post-workout indulgence. Add a dash of water or almond milk to make a lighter mousse. + Serves 4 + Preparation: 50 min. (+30 min. chilling). Cooking Time: 0 min.

GLUTEN FREE

DAIRY FREE

EGG FREE

VEGAN

NUT FREE

SOY FREE

SUGAR FREE


YUM. | THE FIT FOODIE

SOUR CHERRY & VANILLA BITES

SWEET GLAZED ALMONDS

{

{

INGREDIENTS

}

INGREDIENTS

}

2 cups medjool dates

1 cup raw almonds

2½ cups almond meal

1 tsp cinnamon

1 cup rice or pea protein powder

1 tsp coconut oil

1/2 cup sour cherries, chopped

1 tbsp rice malt syrup

1/2 cup whole almonds

1 tsp himalayan sea salt

1 tbsp bee pollen (optional) 1 tsp vanilla extract

Melt together the oil and rice malt syrup.

pinch sea salt

Mix in the cinnamon and salt, then add nuts and stir until coated.

2 tbsp cold water Line a 52x26cm tray with foil or cling wrap. Pulse dates, protein, almond meal, vanilla and salt in a food processor until well combined. Add water if needed, until the mixture reaches a moist dough. Add cherries, bee pollen and whole almonds, and pulse lightly. Press dough into lined pan, flattening with a spatula or rolling pin. Chill in the fridge for 30 minutes before cutting into 6cm squares. + Serves 16 + Preparation: 10 min. (+ 30 chilling). Cooking Time: 0 min.

GLUTEN FREE

DAIRY FREE

EGG FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

Spread evenly on a baking tray and toast for 15 minutes, stirring occasionally if necessary. Remove and allow to cool. + Serves 4 + Preparation: 10 min. (+ 30 cooling). Cooking Time: 15 min.

GLUTEN FREE

DAIRY FREE

EGG FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE


INDULGENCE ON THE SIDE? Recipes, Fehlbergs Fine Foods, www.fehlbergsfinefoods.com.au


YUM. | FEHLBERGS FINE FOODS

PAN-FRIED HALOUMI WITH PEPPADEW, CAPER AND LEMON DRESSING {

INGREDIENTS

}

1 x 200g block haloumi 3 tbsp extra virgin olive oil 8 peppadew quartered 1 lemon zested and juiced 1 tbsp honey 1 tbsp small capers 15g flat-leaf parsley, finely chopped 100g wild rocket 1 lemon, quartered

{ INGREDIENTS }

Drain the haloumi and then slice in half the long way. Slice each piece in half and then halved again until you have 8 slices. Heat a frying pan with the 1 tbsp of the oil. Brown the haloumi on both sides, about 1 minute each. Remove from the pan and drain on paper towel. Add the remaining oil to the frying pan and add the capers, honey, lemon juice and zest and the peppadew. Season and cook for 1 minute and then remove from heat. Add the parsley. Place two haloumi on each place and a large handful of rocket. Pour the dressing over each and serve with a lemon wedge. + Serves 4 + Preparation: 10 min. Cooking Time: 10 min.

GLUTEN FREE

EGG FREE

CHEESE STUFFED PEPPADEW WRAPPED IN CRISPY BACON

NUT FREE

SOY FREE

SUGAR FREE

10 Cheese Stuffed Peppadew, drained 5 smoked bacon rashers, sliced 10 toothpicks 1 tbsp parsley, finely chopped In a hot frying pan, cook the bacon until it is just starting to crisp. Remove and drain. Pour out most of the oil and discard. When the bacon is cool enough, wrap around the stuffed peppadew and secure with a toothpick. Repeat with all ten. When close to serving, heat the frying pan. Brown the wrapped peppadew for a minute or two until nice and crisp. Drain and place on a serving tray. Sprinkle with the parsley. + Makes 10 pieces + Preparation: 5 min. Cooking Time: 5 min. GLUTEN FREE

EGG FREE

NUT FREE

SOY FREE

SUGAR FREE


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


YUM. | FEHLBERGS FINE FOODS

ROASTED SQUASH SALAD WITH MOZZARELLA, ROCKET & PEPPADEW DRESSING {

INGREDIENTS

}

1 small squash, peeled and cut into long pieces 2 balls buffalo mozzarella, ripped into 2 chunky pieces 100g serrano ham or prosciutto 100g wild rocket 3 tbsp extra virgin olive oil 2 garlic cloves, thinly sliced 1 tbsp white wine or white balsamic vinegar 1 tbsp honey

GREENS WITH PEPPADEW, BACON, AND YELLOW MUSTARD SEEDS { INGREDIENTS }

400g cavolo nero, chopped into 1-inch pieces

10 peppadew, finely chopped

2 tbsp extra virgin olive oil 6 rashers smoked bacon, chopped

Place the squash on a baking tray. Drizzle with 1 tbsp of the olive oil. Season and bake for 25 minutes. Remove and let sit. In a small frying pan, heat the remaining olive oil. Add the garlic and cook until golden, about 1 minute. Remove from the heat and add the vinegar, honey and peppadew. Place back on the heat and cook for 1 minute. Remove and set aside. Arrange the squash and 2 pieces of mozzarella on each plate. Top with some rocket and a slice of prosciutto. Pour the drezzing over each plate and serve. + Serves 4 + Preparation: 10 min. Cooking Time: 25 min.

GLUTEN FREE

EGG FREE

NUT FREE

SOY FREE

SUGAR FREE

12 peppadew, halved 1 tbsp white wine vinegar 1 tbsp extra virgin olive oil 1 tbsp yellow mustard seeds Bring a large pot of salted water to a boil. Add the greens and cook for 1 minute. Drain and rinse in cold water. Set aside to drain. Heat a frying pan, and add the bacon. Cook until very crisp and then drain on paper towels. Remove most of the oil. Add the vinegar, olive oil, mustard seeds and the bacon back to the pan. Add some seasoning and a pinch of sugar. Bring to a boil, add the peppadew and then add the greens to the pan. Stir through until warm. Serve immediately. + Serves 6 as a side dish + Preparation: 5 min. Cooking Time: 10 min. GLUTEN FREE

DAIRY FREE

EGG FREE

NUT FREE

SOY FREE

SUGAR FREE


YUM. | JO ANDERSON

HOMEMADE FESTIVE GIFTS { SOMETIMES THE GIF TS FROM YOUR HEART MEAN THE MOST } Words Jo Anderson, www.theluminouskitchen.com

The festive season is all about people coming together, sharing great food, belly laughs, appreciation, sun, celebrating life, honouring family and relationships, giving and gratitude. I think a really great gift is not determined by the price tag, but by the thought and love behind it. So I have put together some ideas of homemade Christmas gifts to complement the festive season and show that special someone you really care without breaking the bank.

ROSEMARY & SEA SALT GRAIN-FREE CRACKERS {

INGREDIENTS

}

3 tbsp tahini paste 1 tbsp coconut oil 1 egg 2 tbsp sesame seeds 2 sprigs rosemary (leaves picked from the stems) 1/2 tsp sea salt flakes 1/2 tsp ground black pepper 2½ tbsp coconut flour Preheat the oven to 170ºC. Combine the tahini paste, coconut oil, egg, sesame seeds, rosemary, salt and pepper in a bowl and mix well. Add the coconut flour and mix until a thick 'dough' forms.


YUM. | JO ANDERSON

Turn the mixture out onto a 40cmx40cm piece of wax proof paper and using your hands, pat into a disc shape. Cover with another piece of wax proof paper the same size and roll out the dough to about 3mm. Discard the top piece of wax proof paper, then using a sharp knife, cut the dough into vertical and horizontal lines. Keeping it in tact on the wax proof paper, place the dough on a baking sheet. Bake on the middle shelf in the oven for 12 minutes. Remove the outer crackers as they start to brown first, then return the baking sheet to the oven to cook for a further 3 minutes, until the rest of the crackers are a lovely golden colour. Place the cooked crackers on a cooling rack and once cool, store in an airtight container. + Serves 4 + Preparation: 10 min. Cooking: 10 min.

GLUTEN FREE

DAIRY FREE

SOY FREE

SUGAR FREE

HOMEMADE NUTELLA {

INGREDIENTS

}

1½ cups hazelnuts 1/2 tsp vanilla paste pinch of salt 3 tbsp coconut oil 2 tbsp honey 1/3 cup cacao powder 1/2 cup water

a clean tea towel. Rub the hazelnuts in the tea towel to remove the skins. (There will be some skins remaining and that's okay as long as the majority are removed.) Add the shelled hazelnuts to a food processor along with the vanilla paste, salt, coconut oil and honey and process for 3 minutes. (You may need to scrape down the sides from time to time.) Add the cacao powder and water and process until smooth. + Serves 4 + Preparation: 10 min. Cooking: 10 min.

Preheat the oven to 170ÂşC. Spread the hazelnuts out on a baking sheet and roast in the oven for 15 minutes, until the shells start to crack. Remove from the oven and pour the hazelnuts out onto

GLUTEN FREE

DAIRY FREE

EGG FREE

VEGAN

SOY FREE

SUGAR FREE


SWEET MEET SAVOURY Recipes, Amanda Paa, www.heartbeetkitchen.com


YUM. | AMANDA PAA

LAYERED APPLE FRENCH TOAST {

INGREDIENTS

}

3½ cups apples (about 3 medium apples), thinly sliced and peeled 6 tbsp sugar, divided 10 pieces of gluten-free bread cut into small cubes 3/4 cup almonds, sliced 5 eggs 1 /3 cups milk 1

2 tbsp light thickened cream 1/2 tsp pure vanilla extract 1 tsp cinnamon 1/4 tsp grated fresh nutmeg

Melt butter in a large non-stick skillet over medium-high heat. Add apples and 2 tablespoons sugar to pan; sauté 8 minutes or until apples are tender and lightly browned. Remove from heat; cool 5 minutes. Coat a 25cm springform pan or 28 x 18cm glass or ceramic baking dish with cooking spray. Arrange half of bread in dish. Top with apple mixture, then top with 1/3 cup almonds. Arrange remaining bread over almonds. Combine the eggs, remaining 4 tablespoons sugar, milk, light thickened cream, vanilla, cinnamon, and nutmeg in a medium bowl, stirring with a whisk. Pour milk mixture over bread, pressing down lightly to submerge. Cover and chill for 4 hours, up to overnight. Preheat oven to 180°C. Uncover dish. Sprinkle remaining 1/2 cup almonds evenly over bread. Bake at 190°C for 30 minutes, until knife inserted in centre comes out clean. Cut pieces and divide onto plates, then drizzle with maple syrup. + Makes 8 + Preparation: 15 min. Cooking Time: 4 hours.

GLUTEN FREE


YUM. | AMANDA PAA

MOROCCAN LAMB & QUINOA STUFFED PUMPKIN {

INGREDIENTS

2 small pumpkins, halved and de-seeded

}

1/2 tsp black pepper

kosher salt

1/2 cup leeks, white and green parts, cut in half vertically and rinsed, then thinly sliced crosswise

1¾ cups water

2 garlic cloves, minced

1 cup red quinoa (or white quinoa), rinsed

zest of 1 medium orange

1/2 cup raisins

1/4 cup fresh orange juice

450g ground lamb (or beef or turkey)

3 tbsp fresh parsley, minced

1/2 tsp cinnamon

toasted pistachios, chopped (optional)

olive oil

1 tsp cumin 1/4 tsp paprika

Preheat oven to 200°C. Rub pumpkin with a bit of olive oil and salt. Place cut side down on a rimmed baking sheet and roast about 25 minutes. Flip squash and continue baking, cut side up, until you can easily poke a knife through the flesh at its thickest part (about 10 to 20 minutes longer, depending on size). Remove from oven.

1/2 teaspoon salt, cinnamon, cumin, paprika, and pepper. Cook until browned and no pink remains, about 5 to 7 minutes. Using a slotted spoon, transfer lamb to a paper towel–lined plate, leaving grease in the pan. Return pan to medium heat and stir in leeks and garlic. Cook about 5 minutes, until softened, then remove from heat. Add lamb, 1/4 teaspoon salt, quinoa, orange zest, juice, and parsley to pan with leeks. Stir to fully incorporate.

While pumpkin is cooking, add water, 1/2 teaspoon salt, and quinoa to a pot. Bring to a boil, then reduce to a light simmer and cook, covered, for about 13 minutes, until the little ringlets start to come off the grains and all or most liquid is absorbed. (Drain excess liquid if needed.) Quinoa should be tender but not mushy. Remove from heat, stir in raisins, and cover for 5 minutes, then fluff with a fork.

Taste and adjust salt if needed. Fill each pumpkin cavity with the mixture and place back on baking sheet. Cover with foil and return to oven for 5 minutes to warm through. Remove from oven and top with pistachios (if using). + Serves 4 + Preparation: 20 min. Cooking Time: 40 min.

Heat large skillet over medium heat. Add lamb,

GLUTEN FREE

DAIRY FREE

EGG FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE


YUM. | RAW & PEACE

RAW FEASTIVE GOODIES { N O N E E D T O AV O I D Y O U R FAV O U R I T E C H R I S T M A S T R E A T S T H I S Y E A R } Words Ames Starr , www.rawandpeace.com.au

Add coconut oil, and use hands to mix into a sticky dough. Add coconut flour and knead into a less sticky dough. Line little tart cases with plastic wrap, and press shortbread mix into them. Set aside in freezer to set as you prepare the filling. Place all other ingredients in high-speed blender and blend until smooth. Spoon fruit mix into tart cases. Set in fridge or freezer, and garnish with a little dollop of coconut cream and orange zest. + Serves 8 + Preparation: 20 min. Cooking (Chilling) time: 60 min.

FRUIT MINCE PIES {

INGREDIENTS

}

CRUST 1½ cup cashews, dry 1/4 cup coconut oil 3/4 cup coconut flour

GLUTEN FREE

DAIRY FREE

EGG FREE

SOY FREE

SUGAR FREE

CHRISTMAS PUDDINGS WITH WHITE CHOCOLATE & GINGER CUSTARD

FILLING 1 cup dates 1/2 – 1 cup water zest and juice of 1 orange 2 tsp each of cinnamon, cloves, nutmeg 1/2 cup dates 1/4 cup figs 1/4 cup raisins 1/4 cup apricots 1 tbsp psyllium TO SERVE coconut cream Soak dates, figs, apricots and raisins in water. Set aside for 20 – 30 minutes. Grind cashews to a fine meal in a high-speed blender. Place in a mixing bowl. Measure out coconut flour, and set aside.

{

INGREDIENTS

}

PUDDING 2 cup almonds zest and juice of 2 oranges 1 tbsp each of cinnamon, cloves, nutmeg 1 cup dates 1/2 cup figs 1/2 cup raisins 1/2 cup apricots 1/2 cup golden flax 2 tbsp psyllium 3 tbsp coconut flour CUSTARD 1 cup soaked cashews 1 cup cacao butter, melted


2 tsp ginger powder, or 1 small knob fresh ginger, finely grated 1/2 – 1 cup agave or other liquid sweetener Place dates, figs, sultanas and apricots in a bowl or container, and add water until level with the top of the fruit. Leave to soak 2 – 3 hours, or overnight in the fridge. Grind almonds and flax in a high-speed blender. Set aside in a separate bowl. Zest and then juice oranges. Place in blender, add fruit, and blend until smooth. Add fruit mix and psyllium to the almond and flax bowl, and use your hands to mix it, ensuring any lumps are removed. Add coconut flour. Line a medium to large-sized bowl with plastic wrap. Spoon pudding mix into this, and flatten

the top. Dehydrate for an hour, or until dry to touch. Place another dehydrator tray on top of the pudding bowls, and carefully flip it over. Remove bowls and plastic, and return to dehydrator for 4 hours. Place all custard ingredients in high-speed blender and blend until smooth and creamy. Pour into a jug or jar to serve – do not chill, as the cacao butter will cause the custard to solidify. Place puddings onto serving plate and drizzle with custard. + Serves 6 + Preparation: 30 min. Cooking (Dehydrating) time: 4 – 5 hrs.

GLUTEN FREE

DAIRY FREE

EGG FREE

SOY FREE

SUGAR FREE


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august 2014

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MARC H 2014

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yum. Gluten Free Magazine 2014  

Welcome to our Christmas edition of yum. Full of recipes, gift creations and feature stories, this edition is full to the brim. Merry Christ...

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