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Sharing recipes and food I love to grow, cook and eat. Melbourne, Australia.

09/09/2024

Pork Pierogi with Crispy Crackling

My last recipe in this series with Roast pork is my cheat’s pierogi using store-bought wonton wrappers to make these delicious Polish inspired dumplings. My kids absolutely loved this one!

2 tbs olive oil
3 onions, finely diced
2 tsp brown sugar
2 cloves garlic, finely chopped
1 Granny Smith apple, peeled & finely diced
250g Riverview Farms Roast Pork, cut into small dice (crackling reserved, finely diced)
100g sauerkraut & its juice
¼ cup sour cream, plus extra to serve
50g unsalted butter
250g gyoza wrappers
4 sprigs fresh dill, fronds picked, to serve

Heat oil in a large frypan over medium-low heat. Add onions, sugar and a pinch of salt and cook for 10 minutes until caramelised and sweet. Transfer half the onions to a plate and reserve for serving. Add garlic and apple to frypan and cook for 5 minutes until apples are soft. Transfer to a large bowl. Add pork, sauerkraut, sour cream. Season with salt and pepper and mix well to combine.

To make pierogis, take a gyoza wrapper and fill one side of the wrapper with a tablespoon of filling. Use water to seal the wrapper into a halfmoon shape. Repeat with remaining filling and wrappers.

Meanwhile, cook pierogis in salted boiling water for about 3 minutes until they float to the surface.

Heat the butter in a large frypan over medium heat, add reserved caramelised onions and stir to combine. Add cooked pierogis and gently toss to coat for 1 minute, taking care not to break the pierogis.

To serve, place some pierogis onto plates and top with sour cream, dill, extra caramelised onions and crunchy pork crackling.

02/09/2024

Pan Fried Gnocchi with Roast Pork, Burrata & Sauce Vierge

Still thinking about the dreamy combination of flavours and textures in this dish. It’s pretty easy to make too thanks to good quality store-bought gnocchi, and the good people at cooking your roast pork to perfection 😍

30g unsalted butter
400g gnocchi
400g Roast Pork, cut into small pieces (reserve crackling)
2 x 125g burrata, drained

Sauce Vierge
80ml extra virgin olive oil
2 tbs fresh lemon juice
1 shallot, finely diced
1 clove garlic, minced
2 ripe tomatoes, deseeded and diced
⅓ cup finely chopped soft herbs, such as parsley, chives, basil

For sauce vierge, combine all ingredients in a bowl and season with salt and pepper. Set aside at room temperature.

Heat butter in a large frypan over medium heat. Add gnocchi and cook, tossing in the butter, for 5-7 minutes until golden brown. Transfer to a plate. Return the pan to heat and add the roast pork meat. Cook for 5 minutes until caramelised and slightly crispy on the edges. Remove from heat.

To serve, place some burrata onto serving plate and top with gnocchi and pork. Season with salt and pepper. Spoon over sauce vierge and serve with extra herbs on top. Serves 4

26/08/2024

Pork Crackling Garlic Bread

This is a great way to use the pork crackling from if it’s not required for your recipe, like the Alla vodka pasta from last week. It doesn’t get much better than this 😋

150g unsalted butter, softened
60g pork crackling, soft fat discarded & finely chopped, plus extra for sprinkling
2 cloves garlic, peeled
1 tsp herbs, such as thyme or rosemary, plus extra for garnish
1 baguette, halved horizontally
sea salt

Place butter, crackling, garlic and herbs in a food processor and blend until combined and most of the cracking is a fine size. Season with salt and spread onto baguette halves. Place baguettes onto a baking tray, cut side up. Bake for 7 minutes at 200°C. Remove from oven and sprinkle with extra crackling, herbs & a little sea salt if needed. Cut into slices and serve warm.

19/08/2024

Roast Pork Alla Vodka

If you’ve never made a vodka sauce before, this could be your new favourite pasta dish. It comes together in no time for a quick dinner and is rich and creamy and so delicious. The addition of pork in this version gives the sauce an extra layer of umami and the perfect amount of satisfying protein. Just yum 😋

¼ cup extra virgin olive oil
1 onion, finely diced
4 cloves garlic, finely chopped
½ tsp dried chilli flakes
150g tomato paste
¼ cup vodka
250ml cream
1 Riverview Farms Roast Pork, diced (reserve crackling)
40g parmesan, finely grated, plus extra to serve
400g rigatoni pasta

Heat oil in a large frypan over medium heat. Add onion and sauté for 5 minutes until soft, add garlic and cook for a further 1 minute. Reduce the heat slightly then stir through chilli and tomato paste, and cook for 5 minutes until a darker, deep red colour. Pour in the vodka and stir to combine for 1-2 minutes until the alcohol has evaporated. Stir through the cream and add the pork. Bring to a simmer for 2 minutes until heated through, then stir through the parmesan. Season with salt and pepper.

Meanwhile, cook rigatoni in a large pot of salted water according to packet instructions until al dente. Reserve ½ cup of pasta water, then drain and stir through pasta with sauce, adding a little pasta water at a time until you form a smooth and silky sauce. Serve pasta topped with extra parmesan and black pepper.

12/08/2024

Pizza Sandwich with Pork, Pistachio Pesto & Stracciatella

I am so here for pizza sandwiches! I loved this so much and it was super quick and easy to make. I made my pizza dough, but you can buy pre-made dough too. The star ingredient here is roast pork and crackling, as part of the recipe series I’m sharing. I hope you give this one a try. Recipe is below and the reel coming on Wednesday.

800g pizza dough
plain flour, for dusting
extra virgin olive oil, for drizzling
80g baby rocket leaves
2 tomatoes, sliced
1 Riverview Farms Roast Pork, sliced
200g stracciatella
½ cup basil pesto
50g pistachios, chopped, plus extra for serving

Preheat oven to 250°C (fan-forced with top and bottom elements on if you can)

Divide pizza dough into 200g portions and press or roll out on a lightly floured surface to a rough 20cm diameter circle. Drizzle with olive oil and fold in half to make a crescent shape. Press down in the centre of the crescent, leaving a 2cm gap around the edge. Drizzle oil over the top and rub all over to coat. Transfer to a tray and bake for 8-10 minutes until risen, golden and crunchy. Cool for 10 minutes.

Open up the pizza dough like a book. Fill with rocket, tomato, roast pork, stracciatella and some pesto. Season with salt and pepper, sprinkle with pistachios and serve.

26/07/2024

MasterChef season 16 photo dump 😍
Forever grateful to be a part of such an incredible production and crew ❤️

22/12/2023

The Christmas baking train continues with my annual cookies. This year I’ve gone with Cranberry, White Chocolate & Macadamia cookies using dried cranberries, and they were bangin’. Find the recipe here…

150g unsalted butter, melted & cooled slightly
100g caster sugar
50g brown sugar
1 egg
1 tsp vanilla extract
250g plain flour
½ tsp baking soda
½ tsp sea salt
100g white chocolate chips
70g dried cranberries
70g roasted macadamias, roughly chopped

Preheat oven to 170°C and line 2 large baking trays with baking paper.

In a large bowl, whisk together butter, caster sugar and brown sugar for about 2 minutes until smooth and most of the sugar has dissolved. Add the egg and vanilla and whisk until combined. Add the flour, baking soda, salt and chocolate chips, cranberries and macadamias and use a spatula to fold until combined.

Form the dough into 10 even-sized balls and arrange onto baking trays, allowing enough room for them to spread out as they bake.

Bake for 10 minutes, until the edges are just lightly golden but the cookies are still very blonde. Remove from the oven and allow the cookies to cool on the trays for 30 minutes as they are very soft when they first come out, but they will firm up. Enjoy!

21/12/2023

This week I’ve been baking up some sweet treats to give to my family and friends. This year, thanks to I’ve gone with a cranberry theme. This is my Cranberry & Coconut Slice. It’s shortbread in slice form, and it couldn’t be easier to make, especially around this busy time of the year. Recipe below.

200g plain flour
40g cornflour
300g unsalted butter, diced
160g caster sugar
1 tsp vanilla extract
1/4 tsp salt
275g jar cranberry sauce
80g shredded coconut
Icing sugar, for dusting

Preheat oven to 160°C Fan and line a 20cm square baking tin with baking paper.

Place the flours, butter, sugar, vanilla and salt into a food processor and pulse until the dough mixture clumps together, adding a little cold water if the mixture is too dry. Place two thirds of the dough mixture into the baking tin and press down to make an even base.

Transfer to oven for 15 minutes until the base is dry. Spread the jar of cranberry sauce evenly over the base. Mix the coconut into the remaining dough and sprinkle it over the cranberry layer.

Return to the oven for a further 15 minutes until lightly golden. Remove from the oven and leave to cool in the tin before lifting out and cutting into squares.

Dust with icing sugar and serve.

02/09/2023

Here’s another one, the same yoghurt dough used in another recipe, this time a sweet apple scroll using maple syrup and my current fav, maple sugar! I’ve also made these without the apple and simply bread the dough with softened unsalted butter and sprinkled with cinnamon and maple sugar. 😋

Apple & Cinnamon Scrolls

Dough
550g self-raising flour
1 tbs baking powder
1⁄4 tsp salt
400g Greek yoghurt (or dairy-free alternative)

Filling
4 pink lady apples, peeled & cut into 1cm dice
½ cup maple syrup
40g unsalted butter
1 ½ tsp ground cinnamon
40g maple sugar (or coconut sugar), plus extra to sprinkle

Preheat oven to 160°C and line a 20cm x 30cm baking tray with baking paper.

For dough, place flour, baking powder, salt and yoghurt in the bowl of an electric mixer fitted with a dough hook and knead for 5 minutes until dough comes together and is smooth. Cover and rest for 15 minutes.

For the filling, place apples, maple syrup and butter in a saucepan over medium heat. Cook, stirring occasionally, for 4-5 minutes until apples are tender and mixture has thickened. Remove from heat and set aside to cool.

Roll out dough onto a lightly floured bench into a rough 30cm x 40cm rounded rectangle shape. Spread the apple filling evenly onto the dough, covering it entirely. Sprinkle with cinnamon and maple sugar. Roll up the dough along the long edge so you have one long log. Cut into 12 even scrolls. Place scrolls onto baking tray, cut-side-up, spaced out to ensure the scrolls aren’t touching, so they will have room to rise. Sprinkle with extra maple sugar.

Bake scrolls for 25 minutes until risen and lightly golden. Makes 12

01/09/2023

This dough recipe is the best! I make it whenever I have yoghurt in the fridge to use up and it can be subbed with coconut yoghurt too if you prefer a vegan version. The recipe below is a favourite in our house, but I’ve made lots of other variations with cheese & bacon, pizza scrolls with a tomato paste base, salami, capsicum, olives & red onion, a yummy maple & hazelnut number, the list is endless! I’ll be posting a sweet Apple & Cinnamon recipe tomorrow that uses this same dough too! 😍

Smoked Cheddar & Vegemite Scrolls

Dough
550g self-raising flour
1 tbs baking powder
1⁄4 tsp salt
400g Greek yoghurt (or dairy-free alternative)

Filling
40g unsalted butter
40g plain flour
1 cup milk
½ cup vegemite
400g smoked cheddar, grated

Preheat oven to 160°C and line a 20cm x 30cm baking tray with baking paper.

For dough, place flour, baking powder, salt and yoghurt in the bowl of an electric mixer fitted with a dough hook and knead for 5 minutes until dough comes together and is smooth. Cover and rest for 15 minutes.

For the filling, make a vegemite bechamel by melting butter in a saucepan over medium-low heat. Add flour and cook, stirring, for 2-3 minutes until mixture turns a light golden colour. Gradually stir in milk while whisking, until you have a smooth sauce. Increase heat to medium and bring to a gentle simmer, stirring constantly, until thickened. Add vegemite and whisk until evenly dispersed into the bechamel. Remove from heat, cover and place in the fridge to cool.

Roll out dough onto a lightly floured bench into a rough 30cm x 40cm rounded rectangle shape. Spread the vegemite bechamel evenly onto the dough, covering it entirely. Sprinkle evenly with 300g of the cheddar. Roll up the dough along the long edge so you have one long log. Cut into 12 even slices. Place scrolls onto baking tray, cut-side-up, spaced out to ensure the scrolls aren’t touching, so they will have room to rise. Place a mound of the remaining cheddar onto the top of each scroll until you have used it all up.

Bake scrolls for 25 minutes until risen, and the cheese has melted and is lightly golden. Makes 12.

05/08/2023

Just a really good salad I made from ingredients I picked up at
Organic blood oranges, baby spinach leaves, Sam Daniele prosciutto, fresh mozzarella, guindilla peppers and extra virgin olive oil. Hardly a recipe, but it’s in my story highlights.

01/08/2023

School Lunchbox goals 🍱
Recent work for
This job was so much fun! I had full creative control and I was super happy with the images. DM me if your product or brand needs some new content too.

28/07/2023

This sunny winter weather in Melbourne today is getting me all nostalgic about warm days and less layers of clothing 😂 I’m also craving something light and fresh for dinner, like my deliciously healthy version of Gado gado from program 😍 This recipe (and lots more) are all available when you sign up!

15/07/2023

Rainy afternoons spent rugged up on the couch while poring over recipe books, and planning my meals for the week. So content ❤️ I need to do it more often. This Moroccan lamb cigar salad from program is gonna make an appearance too, it’s so tasty, crunchy, fresh and good for me too.

28/05/2023

Today’s Sunday baking session was this beauty…

Pumpkin & Cinnamon Sugar Bundt Cake

900g peeled pumpkin, diced (3 cups puree)
250g unsalted butter, softened
400g brown sugar
4 eggs, at room temperature
1 tbs vanilla extract
435g plain flour
1 ½ tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
½ tsp salt

Topping
2 tbs sugar
½ tsp ground cinnamon
115g icing sugar, sifted
1 tbs milk
½ tsp vanilla extract

Preheat oven to 150°C Fan and grease a 27cm bundt tin with butter.

Place pumpkin in a steamer for 15 minutes until tender. Transfer to a bowl and mash until smooth. Cool completely.

Place the butter and sugar in the bowl of a stand mixer and beat for 10 minutes on medium speed, until light and fluffy. Add the eggs, one at a time, until fully combined and beat for another 5 minutes. Add the vanilla and pumpkin puree. Whisk the flour, cinnamon, baking powder, baking soda and salt in a large bowl then add to batter. Beat until the mixture is just combined and smooth.

Pour batter into prepared bundt tin. Bake for 45-50 minutes or until cooked through. Allow cake to cool in the tin for 15 minutes before turning out onto a wire rack to cool completely.

For the topping, combine the sugar and ground cinnamon in a small bowl. Make the glaze by combining the icing sugar, milk and vanilla until smooth. Drizzle the glaze over the top of the cake then sprinkle with the cinnamon sugar.

05/05/2023

Blueberry Crumble Pie 🫐
It’s going to be icy cold this weekend in Melbourne so I’m gonna be making something warm and comforting to try and forget that it’s not even winter yet 🥶

24/04/2023

A really good lemon tart recipe 🍋

My Meyer lemon tree is full of juicy citrus that’s perfectly ripe for picking.
A classic lemon tart is the perfect celebration of the humble lemon and also happens to be delicious.

Lemon Tart

250ml pure cream
25g icing sugar
edible viola flowers, to garnish

Pastry
175g plain flour
100g cold unsalted butter, diced
2 tbs caster sugar
¼ tsp fine salt
1 egg yolk
1 tbs cold water

Filling
8 egg yolks
330g caster sugar
1 tbs finely grated lemon zest
200ml fresh lemon juice
200ml cream

For pastry, place all the ingredients into the bowl of a food processor and pulse until the dough just comes together. Turn out onto a floured bench and roll out to 2mm thick. Line a 22cm tart.tin with the pastry and trim off the edges neatly. Refrigerate for 30 minutes, or up to 12 hours.

Preheat oven to 160°C Fan.

Line the pastry with baking paper and fill with pastry weights or beans. Bake for 15 minutes. Remove baking paper and weights and return to oven for a further 10 minutes, or until lightly golden and the base is cooked.

Meanwhile, mix together the yolks, caster sugar, lemon zest and lemon juice until just combined. Stir through the cream and allow to sit in the fridge for 15 minutes to infuse. Strain the mixture through a fine sieve into the tart shell, skimming any bubbles or froth off the surface. Reduce oven to 120°C Fan. Bake for 40 minutes, until just set with the middle of the tart still wobbly (it will firm up as it sets). Place in the fridge to cool completely in the tart tin for at least 3 hours until completely set.

To serve, unmould tart and place onto serving plate. Whisk together cream and icing sugar until semi-firm peaks. Transfer to a piping bag and pipe small circles of cream around the edge of the tart. Garnish with yellow edible flowers just before serving.

07/04/2023

Easter Chocolate Donuts 🍩
Make it delicious, but healthier.
This tasty treat will satisfy all of your Easter chocolate cravings. Recipe only available on the program 💪🏼

06/04/2023

A Tuna melt sandwich is one of my all time favourites. Tuna, capers, cornichons, red onion, parsley, mayo, cracked black pepper and a mound of vintage cheddar. I mean 🤤

25/02/2023

Delicious healthy meals that nourish us are key to living a healthier and happier life. This Broccoli Pesto Pasta with Turkey Meatballs is so yummy! Get this recipe, plus lots more on the program Check it out!

14/01/2023

One year ago in beautiful Noosa ❤️

03/01/2023

Chocolate & Blackberry Roulade

One of my favourite flavour combinations, and actually pretty easy to make! This is a really good one… oh and happy new year, friends! 🤗 Here’s to more time for cooking & eating 🥂

300g blackberries, plus extra to serve
100g caster sugar
1 tbs lemon juice
6 eggs, separated
100g icing sugar
25g cocoa powder, plus extra for dusting
25g corn flour
150g dark chocolate, melted
300ml pure cream
30g icing sugar
1 tsp vanilla paste
50g dark chocolate, chopped

Preheat oven to 160°C Fan and line a 25 x 35cm swiss roll tin with baking paper.

For blackberry jam, place blackberries, caster sugar and lemon juice into a medium saucepan over medium heat. Simmer for 15 minutes until thick. Cool.

Meanwhile, place egg whites into the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Transfer egg whites to another bowl and wipe mixer bowl clean with a cloth. Return bowl to mixer and add egg yolks and icing sugar. Whisk for 4-5 minutes until thick and pale. Sift cocoa and corn flour over the top and use a spatula to fold through. Pour the melted chocolate around the sides of the bowl and fold together to combine, then fold through the egg whites in two batches. Spoon the mixture into prepared tin, filling all the corners and smoothing the top. Bake for 12 minutes until cooked through. While it’s still warm, turn it out onto a piece of baking paper dusted with cocoa. Remove the baking paper that was on the bottom of the sponge and roll up the sponge, with the new baking paper, from the longest edge into a log. Twist the ends to close and allow to cool completely.

Place cream, icing sugar and vanilla paste into the bowl of an electric mixer and whisk to soft peaks. Gently unroll the sponge and spread with the cream to cover. Spoon the blackberry jam evenly over the cream. Roll the roulade back up into a log and wrap in the baking paper again, twisting the ends to seal. Refrigerate for 2 hours to set and allow the cream to soften the sponge. To serve, unwrap and transfer to serving plate. Dust with extra cocoa powder and sprinkle with dark chocolate. Serve with extra blackberries.

20/12/2022

Crispy crackling all the way, every Christmas Day. The secret to this beautifully crunchy skin is the setting on my oven, see the recipe below for all the details. It never fails me. X

Porchetta with Salsa Verde

1 tbs fennel seeds
1 tbs fine salt
1 tsp cracked black pepper
½ cup finely chopped fresh rosemary
½ cup finely chopped fresh sage
4 cloves garlic, finely chopped
3.5kg boneless pork belly with loin attached
ciabatta rolls, to serve

Salsa Verde
2 anchovy fillets
2 cloves garlic, chopped
1 cup continental parsley leaves
½ cup olive oil
1 small shallot, finely diced
1 tbs baby capers
sea salt & cracked black pepper

Place the fennel seeds into a dry small frypan over medium heat and toast until fragrant. Transfer to a mortar and pestle. Add salt and pepper and grind into a rough powder. Add the rosemary, sage, garlic and grind into a paste.

Place the pork belly skin-side down onto a bench and rub the paste all over the meat side to cover. Roll up the pork belly into a log and secure with butcher’s twine. Place onto a tray and leave uncovered in the fridge overnight to dry out the skin.

Preheat oven to 180°C Fan Assist. Cook pork on the middle shelf for 1.5 hours until the skin is crisp. Then change oven setting to Fan only and continue to cook for a further 1 hour until the internal temperature reads 65°C. Remove from oven and allow to rest for 30 minutes.

For salsa verde, place anchovies, garlic, parsley and oil into a small food processor and blend until fine. Stir through shallot and capers and season with sea salt and cracked pepper.

To serve, remove and discard string from porchetta and use a serrated knife to cut into slices. Serve with salsa verde and ciabatta rolls.

18/12/2022

Pistachio Parfait with Raspberries

This dreamy dessert couldn’t be easier to make and can be made up to a week in advance. It’s deliciously creamy but light and perfect for an Australian summer Christmas. I love to freeze my raspberries so when I put them on top, they go all frosted and look so pretty 😍 Recipe is below, only a few more sleeps to go! 🎄

6 egg yolks
2 eggs
250g caster sugar
250ml milk
250g pistachio paste
300ml pure cream
200g fresh or frozen raspberries, plus extra to serve
150g slivered pistachios, finely chopped, divided

Meanwhile, place egg yolks, eggs and caster sugar into the bowl of an electric mixer and whisk for 5 minutes until thick and pale. Meanwhile, place milk in a small saucepan over medium heat and bring to just below boiling point. With the motor running on low, gently pour the hot milk into the egg mixture until fully combined. Pour the pistachio paste around the outside of the mixing bowl and mix until combined. Continue to whisk until cooled to room temperature.

Whisk the cream until soft peaks and fold into pistachio and egg mixture. Fold through the raspberries and half the pistachios. Pour into a 2 litre loaf tin lined with plastic wrap. Cover and refrigerate for 6 hours or overnight.

To serve, quickly dip the base of the tin into hot water to loosen the parfait, then turn out onto serving platter. Remove the plastic wrap and sprinkle the top with remaining pistachios and extra raspberries. Slice thickly using a hot knife.

25/11/2022

Spicy Korean Fried Chicken with Quick Pickled Cucumbers

You’ll want to make this one 🤤
A favourite recipe from the latest campaign for Recipe is below if you feel like cooking along 🙌🏼

1kg skinless chicken thigh fillets, cut into large dice
2 tbs light soy sauce
2 tbs sake
280g corn flour
canola oil, for deep frying
sesame seeds, sour cream, limes & sliced spring onions, to serve

Pickled Cucumbers
250g baby cucumbers, halved lengthways
¼ tsp fine salt
2 tbs rice wine vinegar
2 tsp sesame oil
1 small clove garlic, finely grated
pinch sugar
3 sprigs fresh coriander, chopped

Spicy Korean Sauce
2 tbs sesame oil
2 cloves garlic, finely grated
2 tsp finely grated ginger
100g gochujang
3 tbs brown sugar
3 tbs honey
3 tbs rice wine vinegar
2 tbs light soy sauce

Place chicken in a large non-metallic bowl with soy and sake. Mix to coat, cover and refrigerate for 2 hours.

Place the cucumbers in a bowl and sprinkle with salt. Set aside for 15 minutes then drain off liquid and discard. Add vinegar, oil, garlic, sugar and coriander and toss to combine. Set aside in the fridge until ready to serve.

To make the sauce, heat oil in a wok or large saucepan over medium heat. Add garlic and ginger and cook for 1 minute until fragrant. Add gochujang and cook, stirring, for 2 minutes. Stir through the sugar, honey, vinegar and soy sauce. Bring to a simmer for 2 minutes until smooth and combined. Remove from heat.

Place corn flour in a medium bowl. Lift a piece of chicken out of the marinade, allowing excess to drip off, then toss in the flour to coat, shaking off excess. Transfer to tray and repeat with remaining chicken.

Heat enough canola oil to fill a large saucepan 10cm up the sides to 180°C. Working in batches, cook chicken for 6-7 minutes until golden and cooked through. Transfer to paper towel to drain. Repeat until all the chicken is cooked.

Reheat the sauce and add the chicken, tossing to coat in the spicy sauce. Serve chicken sprinkled with sesame seeds, sour cream for dipping, lime wedges, spring onions on top and pickled cucumbers on the side.

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A few of my recipes in the current Eat Well by @wellbeing_magazine for @falconaustralia Recipes also on the Food Love website, link in bio. Check them out, especially the crostata recipe. You can replace the nectarines with figs for a delicious autumn incarnation & the pastry is the bomb! #trustme . . . #delicious #hungry #instafood #tasty #foodwriter #eatwell #eatwellmagazine #foodie #wellbeingmagazine #foodmagazine #foodphotography #recipes #fooddevelopment #food #recipe #foodgasm #foodstagram #falconaustralia

Some of my recipes in the current issue of Wellbeing Magazine for Falcon Australia. All these delicious recipes also in the archives on my website if you’d like to check them out. 😋 Link in profile. Karen x • #wellbeingmagazine #eatwell #recipe #recipes #foodie #food #cooking #homecooking #cook #instafood #foodstagram #healthyfood #foodlover #foodlove #foodporn #foodphotography #dinner #lunch #salad #tacos #pavlova

My girl working the pasta like a boss! #dinner #pasta #lasagne

Fresh clams for dinner. #clams #purging #seafood #summer #instafood #foodgram #foodlove #ilovefoodlove

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