Make your home smell divine with the fresh notes of citrus, vanilla and aromatic spices in this crockpot potpourri. Crockpot potpourri ?Fall and winter are the most hygge times of the year – made even more so with a crockpot of colourful ingredients simmering away on the kitchen bench, sending the rich aroma of warming spices, vanilla and citrus throughout the home. [feast_advanced_jump_to] ?What is crockpot potpourri? Crockpot potpourri may also be called a simmer pot, and is essentially a diffuser of sorts to scent the home, made from the gentle simmering of fruits, herbs and aromatic spices ..read more

Those pesky dandelions in your yard are actually medicinal herbs worth getting to know. Here’s how to make dandelion tea three different ways, using the bright yellow flowers, dried leaves and roots. Making dandelion tea ? Dandelion, Taraxacum officinale, grows wild in grasslands around the world. Often overlooked as a mere weed, this dynamic herb really can pack a therapeutic punch. Dandelion tea can be prepared from the dried roots or leaves. Roasting the root imparts a delicious coffee flavour, while the flower heads can also be used for a delicate taste, though aren’t often used medicinall ..read more

If you’re seeking prophetic and magical dreamscapes, read on, I’ll show you how to make mugwort tea for lucid dreams in higher realms! Mugwort lucid dreaming tea blend ☁️ They say that if you can remember a dream, it wasn’t but a dream – it was a message. And if there were one herb to help aid the development of prophetic dreams – it would be mugwort, Artemisia vulgaris. Have your dream journal at the ready, I’ll show you how to make mugwort tea, and wax lyrical on the spiritual and magical properties of this wonderful plant. [feast_advanced_jump_to] ?An intro to mugwort Mugwort is a member of ..read more

Kawakawa is a beloved New Zealand native and powerful healing herb, affectionately referred to as ‘pharmacy of the forest’ due to its versatile applications. Here’s everything you need to know to safely identify, respectfully harvest, prepare and use this wonderful Rongoā herb. The kawakawa plant Kawakawa – botanical name Macropiper excelsum, is a versatile food and medicine. Known as the New Zealand pepper tree, kawakawa leaves and seeds have a pungent bite while the fruits are taste akin to passionfruit. This Rongoā rākau (Māori herbal medicine) has a wide array of applications due to its an ..read more

Heavenly feijoa cake – cinnamon spiced and filled with pulpy fruit and toasted walnuts. Enjoy a slice on a cosy Autumn afternoon with a big dollop of coconut yoghurt – bliss! Feijoa cake If you’re looking for the most delicious and moist feijoa cake recipe, you’ve found it here. Feijoas AKA pineapple guavas are a bit of an enigma for most people outside of New Zealand – but we absolutely adore them here. Once the season starts, most will be in a scramble to find creative ways to use up an abundance of the fresh fruits as Mother Nature more than provides. So, if you’re in the mood for a spot of ..read more

Hands-down the best caramel slice you’ll ever try - made with dark chocolate and salted macadamia nuts, it's entirely vegan, gluten, dairy and refined sugar free. This healthy twist on the original is a recipe you're going to LOVE. I created this vegan caramel slice shortly after my raw chef training, and nearly a decade later it is still ridiculously good, and still one of the most popular recipes here on the blog. Each individual layer is delicious on its own, and combined they create something out of this world. Chocolate caramel slice is a bakery favourite in Australia ..read more

Soft and springy gluten free feijoa loaf with a creamy lemon icing if you’re feeling extra. This is a simple and delicious recipe I know you’ll just love. Feijoa season is still going strong here in New Zealand and I’m here for it. This feijoa loaf is the most delicious recipe, and it’s dead easy. Free from refined flours and sugars, butter, eggs and dairy milk – it’s suited to those on gluten free or plant-based diets, without compromising on taste. The perfect Kiwi afternoon tea snack, with a cup of Kawakawa tea! FYI – feijoas are also known as pineapple guavas, still, if you can’t source a ..read more

Cherry tomato confit is the most luxurious condiment, and the perfect way to use up an abundant summer tomato harvest. Slow cooked in herbs and spices until they literally burst with flavour! Tomato confit is one the simplest and most delicious kitchen staples ever. It's a simple, tasty and luxurious condiment cooked long and low to really bring out the flavours. You'll want to smear this over bruschetta, smash it up through pasta, or pair with your Mediterranean style salads. The leftover oil is equally as special - infused with the sweetness of tomatoes with fresh herbs, garlic and lemon. B ..read more

Feijoa chutney with apples, onions and raisins, and just the right amount of spice. It’s rich and sticky, with a jammy texture and heavenly aroma. Coming to the Autumn tasting platter of your dreams, now! Feijoa season is reason enough to plan a trip to New Zealand (sorry! I realise how cruel a temptation that is during our current time!). The soft, fragrant, aromatic, juicy little ovals of deliciousness are beautifully woven into Autumn recipes like this feijoa and walnut cake, fruity ginger-spiced muffins, and oaty feijoa apple crumble. Today I have a newbie to share, a divine feijoa chutne ..read more

Matbucha - a rich and delicious sauce made with bell peppers and eggplant, spiced with garlic, chili and paprika. 30 minutes cooking time - just add flatbread! Matbucha is a sauce made from cooked tomatoes and red bell peppers, seasoned with spices such as garlic, chilli and paprika. Some variants also include eggplant. The dish originates from Morocco and parts of Northern Africa, is widely enjoyed in Israel, and often features on a meze platter as a rich and flavorful appetizer. Also known as matbukha – Arabic for ‘cooked’. We have a similar condiment in Croatia known as ajvar, though with ..read more