Tamari Pepitas

I am a snacker. Awareness of snacking habits is important, without awareness it is easy to way too much chocolate or cheese and crackers!

I mainly snack when I am bored or procrastinating. I am aware that during these times I am rarely actually hungry, I am just eating either for something to do or to avoid doing something else. To make sure my snacking stays under control during these times, and others, I like to make my own snacks, such as tamari pepitas, or pumpkin seeds, which are delicious. They are also cheap and easy to make. (more…)


Campfire Veggies

For me one of the best parts of having a campfire is cooking veggies in the coals. I have fond childhood memories of wrapping potatoes in alfoil and burying them in the hot coals of our beach bonfire on mild summer nights at the shack.

Recently I headed down the NSW south coast to visit Ro. Ro’s place is like a sanctuary away from city life – it is peaceful, surrounded by bushland and off the grid. Ro does a lot of cooking by campfire and I was keen to do so as well. (more…)

Char Grilled Capsicum

A couple of weeks ago I headed out for a fancy dinner with my housemates. One of the dishes we had was a buffalo mozzarella salad served with one of the best dressings I think I have ever had – smoky balsamic reduction. This got me craving other smoky flavours.

Since the fancy dinner with the amazing smoky balsamic I have kept up the smokiness by experimenting with campfire cooking, including making char grilled capsicum. (more…)

Campfire Stew

A friend of mine, Chun, is looking to build an earthship home, meaning a bush house made from recycled and/or natural materials which is disconnected from the grid. Ro who lives down the NSW south coast has one such home and kindly offered to host us for a night and to answer all Chun’s questions.

This gave me an excellent opportunity to experiment with campfire cooking. I made smoky eggplant dip, charred capsicum slices, campfire stew and roasted veggies. This post is about the delicious, amazing campfire stew.


Asian Beetroot Salad

My housemate loves making Asian salads. The combination of salty, sweet and spicy flavours are always well balanced and moreish. I have been inspired by her dishes, but until now too timid to have a go creating my own version.

Recently I headed out for lunch with a colleague, we were just picking up some take away. While waiting for her order I spotted a tasty looking carrot and noodle salad. Although I didn’t get it I was inspired by it.

This post is about my foray into Asian salad making. (more…)

Mushroom Risotto

Rich red wines are frequently cited as pairing well with rich red meats, like a good quality steak. But what about the vegos out there, we still like rich red wines so what should we cook to go with a delicious big red wine? Mushrooms.

The rich earthy flavours of mushrooms, particularly porcini, combined with the buttery texture of risotto make it a great dish to match with a big red wine. (more…)