Right now I am thousands of kilometres up in the air, flying to Sydney. I’m sitting by the window and the sun is streaming in – all the clouds, cold and rain are far below me. It’s delicious to feel this sun warming my bones. I’ve got a busy schedule in Sydney with classes, seminars and talks, so being well is on my mind. When I was in Sydney this time last year, my bestie and colleague Holly Davis had caught the dastardly flu – omg it was horrible for her, she was seriously and very, very sick. We were talking on the phone (over a cup of tea) recently and of course the conversation steered t ..read more

Hello there !! Here we are with another year come around. I have to say, after the trials of 2017 (shared it seems, by just about everybody else)  I’m quite happy about it. A wonderful chance to wipe the slate clean, reset ourselves and head of in the direction of where we want to go. For me ? I want a less crazy, let me live and eat a little more simply and more seasonally. And this is the vein in which we are starting out….. If you happen to live in Australia, then you are almost bound to be over run with zucchini. Tis the season.They grow and double in size overnight, they are prolifi ..read more

Photography ©Harriet HarcourtPhotgraphy ©Harriet Harcourt When​ ​I​ ​was​ ​recently​ ​asked​ ​by​ ​Organic​ ​Times​ ​to​ ​develop​ ​a​ ​recipe,​ ​I​ ​jumped​ ​at​ ​the​ ​opportunity​ ​to use​ ​their​ ​chocolate​ ​as​ ​my​ ​primary​ ​ingredient​ ​(you​ ​can​ ​read​ ​more​ ​about​ ​why​ ​below).​ ​But​ ​what​ ​to make​ ​?!!!​ ​So​ ​I​ ​went​ ​to​ ​you, my ​ ​readers​ ​on​ ​Instagram​ ​and​ ​Facebook​ ​and​ ​overwhelmingly​ ​the​ ​request was​ ​for​ ​a​ ​SIMPLE,​ ​EASY​ ​AND​ ​QUICK​ ​TO​ ​MAKE,​ ​NOURISHING,​ ​MIGHTY​ ​GOOD,​ ​CHOC DROP​ ​SOMETHING​ ​for​ ​school​ ​lunches,​ ​afternoon​ ​tea​ ​a ..read more

My daughter Nessie has been growing carrots – glorious, sweet and so good (as is she) – so carrots have been on the menu quite a bit here. I posted a simple roast carrots on instagram, and was asked for a carrot cake recipe. Hmmm….. I thought, okay, but wanted to re-work the recipe that appears in my first book Wholefood – heal, nourish, delight. Don’t get me wrong I love that recipe – dense, chock full of raisins, nuts, coconut and yes, pineapple. But I had been thinking to shift it to a slightly more wintery version (which really makes sense as that is when carrots are in season), to match ..read more

I know, it’s been ages since I’ve been here – it’s been a busy time teaching, getting my back pergola in and working on the on-line classes that will be launching around mid June. I am so excited about both things – the pergola because this means I can now sort out the paving, which means I can then get the garden started. I have so missed having a back garden, where I can grown even a handful of vegetables, so getting the garden in is the plan for over winter. I can see this is a bit of a metaphor for my own self too – a new garden to be planted with seeds and a new path to travel. On -line ..read more

  I’m thinking jam. Tis the season with the berries and stone fruits harvesting. We have become very accustomed to fruits available all the year round, but you will find they have nowhere near the same level of flavour. Fruits are fleeting, lasting only a few weeks, but there is a way to capture that moment — jam. But not jam as you might know it, but a spoonful of deliciousness that tastes like the fruit it is, with just enough sweetness to bring out it’s full flavour. A snapshot of the season in a jar. Now I am often asked can you make jam with something other than sugar, or less ..read more

Dear Friends, How is 2017 looking for you ? As I dive back into 2017, I’d love to share how mine has started with you. Brené Brown recently posted about the 4 questions that she asks herself at the close of the year, and I have found them to be exceptionally valuable – I’d love to share them with you, as I suspect that you might find them valuable too (if you haven’t come across Brené as yet, I heartily recommend that you take a look). What do I want more of in my life? What do I let go of that is no longer serving me? What will make me feel more alive? At the end of every day ..read more

“What on earth is Jude talking about” ? I hear you ask… well a shrub is kinda like an old fashioned cordial, only it’s vinegar based (which preserves it). I love them, and last Christmas I started trying them out and feel pretty confident to tell you how I did it. It’s going to take about 2 weeks, so perfectly in time for Christmas. I just picked up those babies above the other day on my way home… seconds. The Poole china…well, this year Christmas will be in my new home, with all the family coming. I’m setting the table (part of it will be a trestle table) and I thought to myself, I would lov ..read more

Hello there !! Yes, I know – a long time between posts. I have to tell you honestly, that how much can we do ? Has this been an extraordinarily busy year for you too ? I just checked and my last blog post was in July ! I can’t tell you where that time went, but most likely into trips to the East Coast (Brisbane and the Sunshine Coast) for classes, talks and book launches. Oh my goodness. Then home finally to settle into my new house, and actually make it home (I still haven’t photo’s, but are working on that). Between settling in and unpacking, I have been down to Albany for the Food for Thou ..read more

This is an old recipe, from Wholefood For Family (Coming Home to Eat), but one of my favourites. I thought it time to bring it out again – it’s super quick, vegetarian, gluten and dairy free but mostly, it’s delicious. This isn’t going to be a long blog, I’m just back at home for a week after 3 weeks on the east coast launching my new book (Wholefood From The Ground Up + classes, and I’m heading back east next week for another round. So a quick delicious meal is just what the doctor ordered, with the citrus highlights brightening up a cold winter day.  Give it a try, I know you will love ..read more