Rinse the black rice well and add to a large saucepan with 2 1/2 cups of water, 1/2 a cup of coconut cream and 1/4 tsp salt. 

Bring to the boil, cover, lower heat to a simmer for 45 minutes.  Stirring often ensure it doesn’t stick.

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• Leftover Risotto that has been chilled in the fridge overnight – try my asparagus and saffron risotto; here
• flour for dusting
• 2 eggs; whisked
• Panko bread crumbs
• Oil for frying

For the aioli

• 1 garlic cloves; crushed
• 1/2 teaspoon sea salt
• 1 egg yolks
• 1/2 cup extra virgin olive oil
• 1/2 – 1 tablespoon lemon juice
• 1 teaspoons wholegrain mustard
• 1 tablespoon water (if needed)

For the aioli

1. Add the garlic, salt and egg yolks in a food processor and process until well combined. With motor running slowly add the olive oil processing to form a thick mayonnaise. Transfer to a bowl and stir through the lemon juice and mustard. If too thick add some water and whisk.

For the arancini

1. Add oil to a saucepan and heat to about 180 C/ 350 F – or use a deep-fryer if you have one.
2. Add the flour to one bowl. Add egg to a second bowl and panko crumbs to a third.
3. Roll the cold risotto into balls about 1 heaped tablespoon size. Then into the flour, then egg and then crumbs. Repeat until your leftover risotto is all used up.
4. Place into the hot oil and cook until golden brown. Serve warm with aioli.

If you don’t have a food processor make the aioli by hand. I did. My food processor is too large so wouldn’t work. Just follow the steps above but whisk by hand and add a little oil a time.

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• 1 cup coconut milk
• 4 tablespoons chia seeds
• 1 teaspoon vanilla extract or paste
• 1 cup berries (fresh or frozen); mashed with a fork
• Extra berries to serve
• Optional* a tablespoon of maple syrup to sweeten

1. Add the milk to a mason jar or a container with a lid. Add the chia seeds and vanilla extract, secure the lid and shake straight away so the chia seeds don’t clump together. Add the mashed berries and shake again.
2. Give it a few more shakes over the next 15 minutes, so the mixture thickens evenly. Leave in the fridge for a few hours or make the night before.

I also love the combination of coconut and mango – use whatever fruit is in season
Sweeten with maple syrup or honey from 12 months old

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• A huge handful of baby spinach leaves
• 1 cucumber
• 1/2 avocado
• 1 orange
• 1 cup of frozen mango pieces (I use frozen because mangos aren’t in season. If using fresh, add some ice to the mix)
• 1 cup of coconut water

1. Add all ingredients to a blender and blend until smooth. I used a Vitamin which does a wonderful job. If you don’t have a blender as powerful as a Vitamix you may need to pass the juice through sieve to remove some of the pulp

Will keep in the fridge for a couple of days
If the mixture is too thick for your liking; add some water

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• Heirloom Tomatoes in a variety of colours and shapes
• 1 large Buffalo Mozerella
• Handful of blueberries
• A few parsley leaves; finely chopped

For the dressing

• 2 tablespoons olive oil
• Juice of half a lemon
• Salt and pepper to taste

1. Thickly slice the tomatoes and arrange on a platter. Tear mozzarella in half; place on top of salad. Scatter with blueberries and the chopped parsley.
2. For the dressing, combine all ingredients; taste and adjust if necessary. Lightly coat the salad and serve

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• 1/2 cup of organic oats
• 1 banana
• Handfull of raspberries
• A little oil (coconut oil is best)

1. Cook oats as per packet instructions. (I use 1/2 cup of oats with full cream milk). Using a grill plate or a frying pan add oil. Slice banana in half length ways and grill until you active a nice colour and the banana has softened slightly – Don’t over cook or it will turn to mush
2. Add porridge to bowl and top grilled banana and fresh raspberries

Makes enough to serve Mum and Bub

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• 4 apples (I used royal gala)
• Handful of fresh blackberries (any berries would work well, fresh or frozen)

Filling

• 1/2 cup walnuts
• 1/4 cup pepitas
• 1/4 cup sultanas
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1 – 2 tablespoons maple syrup
• 2 tablespoons melted butter

1. Pre-heat oven to 180 C / 350 F. Wash the apples well and cut the tops off (this allows you to pile more of the filling on top). Using a knife, make a slit in the skin the whole way aorund the apple. It will stop them from bursting. Then using a knife core the apples and scoop out a little of the apple flesh to make room for the filling.
2. Chop the walnuts and add to a bowl with the remaining filling ingredients. Stir to combine.
3. Add a few blackberries to the apples and top with the filling. Put as much as you can fit on top.
4. Place apples in a baking dish and add 1/4 cup of water; cover dish and bake for 30 minutes. Remove cover and cook for an additional 25 minutes or until the apples are tender.
5. Serve drizzled with extra maple, natural yoghurt or ice-cream.

You can prepare ahead of time and keep in the fridge until ready to bake.

• 1.5 kgs ripe tomatoes (about 25 tomatoes)
• 6 tablespoons olive oil
• 2 cloves garlic; finely sliced
• 1 brown onion; finely chopped
• salt and pepper
• handful of fresh basil; chopped

1. To remove the skin from the tomatoes, use a knife make a cross on the tomatoes and plunge into boiling water for a few minutes. Remove skin and when cooled enough to handle, peel the skin off and roughly chop.
2. Heat a large saucepan over medium heat and add the olive oil, garlic and onion. Cook until soft but not browned.
3. Add the tomatoes and using the back of your spoon break them up as much as you can. Bring to the boil and then allow to simmer for about 30-90 minutes. It will depend on how ripe you tomatoes are and the water content. Also the consistency and taste you like best.
4. Once the sauce has thicken up, add basil and season; add 1 teaspoon of salt and pepper to taste.

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If cooking only for baby

• 1 duck breast
• 2 figs
• 1 large potato
• balsamic vinegar
• 5 dates
• pinch of bi-carb soda
• Tiny splash dry sherry (optional)
• 1/2 cup of water

If cooking for a family of 3

• 3 duck breast
• 6 figs
• balsamic vinegar
• 10 dates
• pinch of bi-carb soda
• Splash dry sherry (optional)
• 3/4 cup of water

Directions if cooking only for baby

1. I removed the fat from the duck and chopped it into pieces before adding to the steamer basket along with the potato. Depending on what type of steamer you have, you could steam the duck breast as a whole. Steam for approximately 15 minutes or until cooked through.
2. Once cooked add duck and potato to the blender along with the cooked figs (see below) and two teaspoons of the date sauce.

For the Date Sauce

1. Chop dates and add to a saucepan. Add water and bring to the boil. Remove from of the heat and add bi-carb soda. Stir until dates start to breakdown. Allow to cool a little and add dry sherry and extra water if the consistency is too thick. Pass through a sieve.

For the Figs

1. Chop the figs in half and add to a baking dish. Drizzle with balsamic vinegar and grill for approx. 5 minutes. You want them to be tender but still holding their shape

Directions if cooking for the family

1. Use a sharp knife to score the skin of the duck breasts (without slicing all the way into the flesh)
2. If using a sous vide – vacuum breast and cook for 40 minutes at 64 degrees C (147 degrees F). Once cooked sear the breast in a frying pan skin-side down over medium-high heat to render the fat. Allow to rest
3. Alternatively – Heat a little oil in a frying pan over medium-high heat. Sear the duck, skin-side down, for 7 minutes reduce the heat to medium-low after 3 minutes. Turn the breasts over and place the pan in the oven for a further 5 minutes. Transfer to a plate and let rest for 5 minutes.
4. While the duck in resting place figs in the oven.

To Assemble

1. Slice duck and add to a serving plate along with the figs. Drizzle some of the remaining balsamic from the fig pan and top with the date sauce.

For the bonbons

• 150 grams macadamias (about a cup of whole macadamias)
• 3/4 cup coconut
• 2 tablespoons chia seeds
• 2 tablespoons tahini
• 1 teaspoon vanilla bean paste or extract
• 2-3 tablespoons maple syrup / brown rice syrup or your sweetener of choice
• Extra coconut and sesame seeds to roll the balls in

For the toffee

• 2 heaped tablespoons brown rice syrup
• 1 teaspoon unsweetened cocoa powder

1. Add the macadamia to a food processor and pulse til you active a fine crumb. Add the remaining bonbon ingredients and process until combined. Taste the mixute for sweetness and adjust to suit your taste. Add a little more coconut if the mixture is too wet or a tablespoon of water if too dry.
2. Using a tablespoon, scoop out some mixture and roll into balls, then roll in the extra coconut or sesame seeds. Add to a container and freeze the balls for a few hours.

For the toffee

1. Add the syrup to a saucepan and heat over medium heat until the mixture starts to change colour. It will bubble up and change colour very quickly (It burns easily so keep a close eye on it). Once you achieve a nice golden colour, turn off the heat and mix in the cocoa powder. The mixture will become very viscose. Dip your spoon in and run the strands over the frozen bonbons. It will set on impact. If the mixture gets too hard, warm on very low heat until it melts a little again. Serve or put back in the freezer for later.

Will keep in the freezer for months
To add extra sweetness you could add a handful of sultana/raisins/currants etc..