I actually haven't baked in a long time. I think I was getting a little too adventurous with my healthy baking and the kids kinda went off anything that I made... so to be honest I gave up for a while. Then the other day I had the urge to get back to baking and I thought that these simple Chocolate Chunk Cookies might be just the thing.... and they were. I'm back in the kids good books when it comes to baking. Chocolate Chunk Cookies 250g butter, softened 1 teaspoon natural vanilla extract 3/4 cup (165g) organic golden caster sugar 3/4 cup (165g) coconut sugar 1 egg 2 1/4 cup (335g) white spe ..read more

The sweet roasted fennel and the spicy Peppercorn Salami work a treat in this pizza, together with the fresh tang of the goat feta and rocket. Team that up with a bit of lemon zest and crunchy walnuts and you have everything you could ever want together in one yummy pizza! This recipe, created for The Hungarian Artisan, would be incredible for a casual Sunday lunch in the sun shared with friends and a nice glass of cold Sauvignon Blanc. Slow Roasted Fennel and Peppercorn Salami Pizza (makes one large pizza) Pizza dough 1 teaspoons active dry yeast 1/4 teaspoon sugar 1/2 cup lukewarm water 1 1 ..read more

Bring on sunny Summer! My recent collaboration with The Hungarian Artisan focused on seasonal recipes to take us through the warmer months. Potato salad is always a great idea, especially for BBQ's. So we wanted to jazz up the basic potato salad with the addition of some Porcini Mushroom Salami, caramelised honey and orange dressing with a more Salad Nicoise vibe. The result was delicious and very pretty! Potato Salad Serves 4 as a main 6 as a side 3 free range eggs 500g small waxy potatoes 250g green beans, trimmed 3 large radishes, thinly sliced 50g kalamata olives 150g Porcini Salami, slic ..read more

This is a beautiful brunch idea that is a nice change from the usual bacon and eggs. I created this Shashuka recipe for The Hungarian Artisan and it features their gorgeous mild Hungarian Salami. Shashuka Serves 2 1 tablespoon olive oil 200 g mild Hungarian salami 1 onion, finely diced 4 garlic cloves, crushed 1 capsicum, diced 1 tablespoon Harrissa paste or Harrissa seasoning mix 1 teaspoon cumin 2 tins chopped tomatos 2 tablespoons tomato paste 4 eggs Method Preheat the oven to 180ºC. Heat the oil in a large heavy bottomed saucepan. Sauté the Salami until beginning to crisp and the fat has ..read more

I created this recipe in a recent collaboration with The Hungarian Artisan. Patatas Bravas is a traditional Spanish Tapa, of crispy potatoes served with a spiced tomato based sauce. We took it to the next level by adding some crispy Spiced Hungarian Salami to the mix. The result is perfectly crispy and golden potatoes, spiced sausage and fiery tomato sauce. It really doesn't get much tastier than this! I reckon this would be the perfect thing to munch on with a nice cold beer or kombucha! Patatas Bravas Serves 4 as a side. 4 large Agria potatoes, peeled 2 teaspoons salt 2 tablespoons fine pol ..read more

I created this stunning recipe recently especially for The Hungarian Artisan. If you haven't spotted their artisanal European charcuterie around the place yet you had better keep an eye out because it's delicious. This recipe used the flavoursome Goan Chorizo to add an extra layer of flavour to what is already a very tasty ensemble! I'm imagining this dish as served outside next to an open fire, with a nice glass of chilled Pinot Gris... heavenly! Jambalaya (serves 4-5 people) 1 tablespoon olive oil 1 onion, finely diced 4 garlic cloves, crushed 1 capsicum, diced 2 Hungarian Artisan Goan chor ..read more

You are passionate about your business, but your passion is just not translating online and getting the response you crave. As superficial as it sounds, online media is mainly visual. So to communicate effectively, you kinda have to speak visually to your audience. This means having a clear idea of your brand story and then know how to convey it effectively. So… if you want the low down on how to do this… read on my friends! 1. Think colour. What are the colours that resonate with your brand. Perhaps you have already had some branding work done? Stick to those colours when thinking about crea ..read more

Ingredients (makes 26 cm quiche) Filling 1 bulb fennel, cut in 8th 1 tablespoon olive oil 8 spears asparagus, trimmed large handful of kale, finely sliced 2 tablespoons store bought pesto 8 eggs, whisked 100g halloumi cheese, sliced salt and pepper Pastry 1 cup tapioca flour 1 cup almond meal 120 g butter, chilled and cubed 1/2 teaspoon baking powder 1/4 cup psyllium husk or ground linseed 1/2 teaspoon sea salt 1 egg ice water (if needed) Method Preheat the oven to 180ºC. Grease and line a 26 cm tart tin with baking paper. (Ensure it goes up the sides of the tart tin). Add the chopped fe ..read more

The perfect simple banana bread! This is a must try and a recipe that I keep going back to again and again, because it is so easy and I usually have all the ingredients on hand. If you have the time and patience, getting your kids into the kitchen with you is a great way of inspiring them to take an interest in food and also learn a valuable life skill ... feeding themselves! This recipe is a good one to do with children. It is just a throw in a bowl and mix up job, nothing too fussy! It is also gluten and dairy free and uses dates and banana for sweetness, which shouldn't send them into over ..read more

Parsnip is a root vegetable that is high in natural sugars, just like carrot it is perfect for cakes for adding a moist depth to the cake without over-powering the flavour. It is a great way to use up parsnips that have gone a little limp in the fridge. Citrus Parsnip Cake with Walnut Maple Cream Cheese Icing Ingredients 215 ml extra virgin olive oil 175 - 200 g coconut sugar (you can use more or less depending on your tastebuds) 4 eggs, beaten zest of 2 oranges and 2 lemons 250 g spelt flour 2 teaspoons baking soda 2 teaspoons baking powder 2 teaspoons cinnamon 2 teaspoons ground ginger 1 t ..read more