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• 4 sheets puff pasty
• 1 tablespoon oil
• 1 onion; diced
• 1 clove garlic; minced
• 500 grams lamb mince
• 2 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon cumin
• 1/4 cup stock (or water)
• 1 teaspoon salt
• 1/2 cup mint; roughly chopped
• 200 grams crumbly feta;
• Egg white from 1 egg and a little water; as a wash for the pastry.

1. Add oil to a frying pan and sauté the onion and garlic until tender. Add the coriander, turmeric and cumin and stir for a minutes or so. Lower heat to medium-high and cook the mince, add the stock and stir through. Once cooked turn off the heat and stir through the mint and feta.
2. Pre-heat oven to 200 degrees C (400 degrees F). Cut the pasty into 9 squares. Hold the pasty square in your hand and add 2 teaspoons of the filling. Add a little water to the edges of the pastry and fold the corners together so you have a triangle. Using a folk, crimp the edge well. Repeat until all the pasty is used.
3. Add to a baking tray and brush with the egg white and water wash. Cook for 10 minutes or until the pastry is lovely and golden.

Suitable to freeze. If you plan on freezing some I would recommend cooking them until barely golden. When ready to use, take out of the freezer and place in the oven and cook until heated through and golden brown.

• 1 organic free-range egg
• A splash or two of milk
• 1/2 Avocado

1. Whisk the egg and milk in a saucepan. Cook over medium heat scraping the bottom of the pan in order to achieve a lightness to the egg mixture. Once set allow to cool slightly
2. Slice Avocado and server with eggs

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• 200 g tapioca pearls (about a cup)
• 1/2 teaspoon of finely grated ginger
• 150 ml sweetened condensed milk
• Tin or fresh lychees – about 10
• 6 springs mint

1. Fill a saucepan with water and bring to the boil. Add the tapioca pearls, stirring occasionally to make sure they don’t stick. Simmer until they are almost completely transparent with just a small speck of white in the middle (around 10 minutes). Drain and refresh under cold water; add to a bowl and set aside
2. In another saucepan add the sweetened condensed milk and the ginger. Simmer over low heat for 5 minutes to allow the ginger to infuse. Then add to the tapioca pearls and stir to combine. Pour the mixture into individual pots and allow to cool in the fridge. The mixture will set slightly
3. Top each serving with a whole lychee and roughly chop the remaining lychees with the mint to also garnish the pots

You can freeze the mixture and simply warm in the microwave to serveUse any fresh tropical fruit that you like

For a sugar free option – replace the sweetened condensed milk with just milk and use a sugar substitute to sweeten

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.