Here’s a great new beef mince recipe to try! Think – Greek Moussaka flavours (eggplant, beef, tomato, lots of garlic and oregano), in risotto form in a handy one-pot recipe. Cosy. Easy. Satisfying. Utterly delicious! One-pot Moussaka beef and rice Think of today’s recipe as a cross between moussaka and risotto. But so much easier to make than either! It channels moussaka vibes with eggplant and beef mince cooked in a red-wine tomato sauce, heavy on the garlic and oregano (Greece approves!). And it’s got the hallmarks of a great risotto, with the juicy, oozy rice. Never stodgy, never mushy. It ..read more

This is a Roasted Tomato Soup that tastes terrific even if your tomatoes aren’t at the height of ripe, seasonal perfection. So imagine how spectacular it is when they are! It’s incredibly simple to make: roast > blitz > warm > eat. I love the hint of smoky flavour in this from smoked paprika. Bonus: Super healthy, at just 240 calories a serving. Roasted tomato soup Tomato soups made with fresh tomatoes always confused me because recipes encourage you to make it with ripe, sweet, summer tomatoes. But in the height of summer, hot soup is the last thing I want! So, I don’t make tomato s ..read more

Topped with artichokes, ham, olives and mushrooms with a tomato pizza sauce, this is a pizza that’s almost uniquely Australian that we are VERY fond of! I just love this combination of toppings. Especially the artichokes! Pizza Capricciosa This is a pizza that Australians expect to see on every pizza menu, no matter how traditional Italian or how big-chain the pizzeria in question is. Ironically though, as soon as I wrote that sentence, I popped onto the Pizza Hut website only to find that gasp, shock, horror Capricciosa is not on offer on their menu. Dominos Pizza, however, does ha ..read more

Here’s an easy version of Singapore Noodles made using chicken and bacon instead of having to hunt down Chinese BBQ Pork and peel fresh prawns. Same sauce, same vermicelli noodles, just as delicious. You can make this tonight! The finished dish photos in this post were taken by Rob Palmer. Singapore chicken vermicelli noodles These noodles are a simpler “I can make this tonight!” version of Singapore Noodles, a firm takeout favourite here in Australia. It’s made with yellow curry flavoured vermicelli noodles stir fried with vegetables, egg ribbons, Chinese BBQ Pork (Char Siu) and fresh prawn ..read more

A pile of crispy seasoned chickpeas, juicy bursts of roasted tomatoes, tender strands of chicken and the most amazing creamy tahini dressing tossed with ribbons of kale. Introducing – my Chicken Kale Salad. Now THIS is a kale salad I crave! A chicken kale salad to crave This is a fully loaded kale salad that was intentionally designed to be satisfying to have as a meal. It has great variety of textures and flavours – crunch and saltiness from chickpeas, (soft) chewiness of the kale leaves, fresh juiciness from the tomatoes, tender meaty bits of chicken all tossed with a rich, cream tahini dre ..read more

This is a savoury zucchini cheese muffin in slab form which is a handy big-batch zucchini slice recipe to serve lots of people without fussing with muffin tins (I know you hate cleaning them too!). Economical. Hidden veg. 5 day shelf life. CHEESE. I challenge you to think of a reason not to make these immediately! Zucchini cheese muffin slab Adapted from my Zucchini Cheese Loaf, this is a recipe that came into existence when I was shamelessly baking for the staff at the animal hospital when Dozer was in for surgery. Who me, bribing the doctors and nurses with baked goods to ensure Dozer got ..read more

Pickles are an essential part of Vietnamese food! These pickled carrots and daikon (white radish) are easy to make and last for 2 months in the fridge. They’re served on Vietnamese noodle bowls (like these), alongside meats and for Banh Mi (crispy pork is my favourite!). I pretty much always have some on hand. Vietnamese pickled carrot and daikon If you’ve been to Vietnam or Vietnamese restaurants, you’ve probably seen these pickles which are commonly served alongside meat dishes, on noodle bowls and stuffed with abundance inside Banh Mi. They are a regular side in traditional Vietnamese dish ..read more

I’m so relieved and delirious with happiness to share that Dozer just had his post-operation check up and he’s ok!! I’ve been overwhelmed by all the messages of support and cheering on his recovery. Thank you, from the bottom of my heart. ~ Nagi x Taken this afternoon. I chose his good side. The other side is shaved! I won’t lie – it’s been a worrying couple of weeks. But a weight has been lifted from my shoulders after getting the all clear from Dozer’s doctors today. So I came straight here to share this great news with you!!! At SASH in Ryde, the animal hospital, earlier today when Dozer ..read more

An enormous heartfelt thanks for the messages of support following the news of Dozer’s condition. I don’t have the words to properly express how much it meant to me and never imagined I would find myself in a position where I felt such overwhelming support from all corners of this big wide world. I will continue to provide updates on his progress in the Life of Dozer section, and hope to have good news in the coming weeks. ~ Nagi x This tray bake dinner combines beautifully spiced lamb kofta meatballs with colourful roast vegetables for a Middle Eastern dinner that’s as versatile as it is del ..read more

This is a classic tahini sauce that’s creamy and nutty, with a touch of brightness from lemon and flavour from garlic. Use it on all things Middle Eastern, as a dip or drizzle over roasted vegetables for an instant jazz up! Tahini sauce Tahini is a great way to make a creamy sauce without reaching for mayonnaise. Nutty and creamy with a touch of brightness from lemon, this is a staple sauce in Middle Eastern cuisine and iterations of it are found all over my website. However, I thought it handy to separately file a classic tahini sauce which I often offer as a recommended sauce option for Mid ..read more