Thailand has some of the most incredible food in the world. I recently traveled there with my father and had many heavenly culinary experiences. One of the more notable delicacies was – and I know it sounds strange – ‘mushroom salad’. We were visiting Hua Hin and, in typical…
No doubt you’ve heard of the “Palaeo” diet – also known as the “Stone Age” or “Caveman” diet. The idea is to eat foods available to humans during the Palaeolithic era (~2.5 mya to ~10 kya). The underlying hypothesis is simple: we should eat the stuff our species evolved eating.…
We’ve all heard a dieter confess to their weekend “cheat”. There is a certain shame that comes with breaking the rules of a diet; indulging is a crime. Of course, this makes sense at a superficial level. However, drill deeper and you might just start seeing things differently. For 99%…
This recipe is surprisingly simple. Cookies can be difficult to make low-carb because the lack of sugar means it’s near impossible to get that chewy, caramelised texture. Here, we go for a different texture. Chewiness comes from shredded coconut bound by whipped egg whites. I just throw the whites into…
I’ve probably said it before, but isn’t there something spectacularly dreamy about pistachios? Picture it: a queen or king, reclining on a silk-lined throne, popping each jade morsel into their mouth while date-palm fronds fan them from either side . . . Putting aside my life goals, let’s get down…
I’ve finally made it. A homemade version of my favourite Asian drink! Before you start your happy dance (because, yes, I admit that is exactly what I did), check your local Asian grocery stores. In New Zealand I couldn’t find bubble-tea-worthy tapioca pearls. You want the specific ones for making this drink…
My first post from England. I feel a little guilty for having been so absent these last few months, but I’ve been playing around with this recipe for a while and finally found a version I want to share. Coconut butter is virtually the same as creamed coconut – the…
Yes, I’ll admit it. This isn’t real pappardelle. I’m not sure what gave it away – certainly not the lurid green edges – but, in any case, I highly recommend this twist on your zucchini noodles. The flatness also provides a somewhat silky texture compared to regular zoodles. (I feel…
Thank you once again to my lovely sister, Tess, for your fabulous photography. I know you love pistachios almost as much as you love our late-night Netflix sprees (which featured plenty of ice cream cheesecake this time, I must say). Can we all agree there’s something undeniably alluring about pistachios?…
I passed Starbucks the other day and was inspired by their gorgeous frappés. I can never, quite get over their exorbitant prices, however, nor the amount of sugar they load inside. Do I even want to know how much? Not really. Now I have my own version, I can be…
