Recipes, Food Wisdom & Kitchen Confidence
Drawing on over 40 years of experience as a Le Cordon Bleu Master, Chef and Clinical Nutritionist, these recipes combine culinary expertise, evidence-based nutrition and my Food as Medicine philosophy. From everyday meals and celebration dishes to healing broths and functional foods, each recipe is designed to help you eat well, feel well and build confidence in the kitchen.
Browse by:
Food as Medicine · Celebration Food · From the Garden · Healing Bowls & Broths · Functional Food · Restorative Kitchen · Spa Cuisine Classics · Therapeutic Plates · Tonics & Elixirs ·
Death of a legendary salesman
My father, Dennis Gowing, became known to generations of Australians as Kevin Dennis — the flamboyant car salesman, restaurateur, businessman, art collector, racehorse owner and
Chicken Vindaloo | Goan-inspired curry
With an abundance of curry leaves waving at us from the garden, a pair of matching head colds and a desire for warming, restorative home
The truth about rice: brown, white, basmati & parboiled explained
Rice gets a bad rap. Carbs. Blood sugar. White versus brown. Basmati versus jasmine. Parboiled — whatever does that mean? Rice has been feeding humans
Italian-style roast chicken with mushroom, walnut and Parmesan farce
The aroma of a chook roasting in the oven and wafting through the house is, to me, one of those quintessential Australian food memories. It
Basil, lemon & olive gremolata
Inspired by the coastal simplicity of our region and the abundance of fresh herbs growing across Northern New South Wales, this vibrant gremolata is a
How to cook coral trout
If there is one fish that deserves to be treated with simplicity and respect, it’s coral trout. Revered for its delicate, sweet flesh and the
Roasted parsnip and cauliflower soup
Creamy roasted parsnip and cauliflower soup with thyme and olive oil. A silky, nourishing soup that celebrates the natural sweetness of roasted parsnips and cauliflower.
Beet top tea recipe | Detoxifying beetroot leaf tea
Beet Top Tea (Beetroot Leaf Detox Tea). This beet top tea is one of the most popular recipes on the website and a long-time favourite
Watercress: The world’s most nutrient-dense vegetable
Why is watercress healthy? Often overlooked beside spinach, kale and rocket, watercress (Nasturtium officinale) is one of the most nutrient-rich vegetables you can eat. In
Best ever broccoli soup
This Best Ever Broccoli Soup is one of those timeless recipes that proves simple ingredients can deliver extraordinary flavour. A combination of fresh broccoli, warming
Which pepper should you use?
A chef’s guide to peppercorns. Salt may be the kitchen’s most talked-about seasoning, but pepper is one of its most misunderstood. From everyday black pepper
Sticky finger-licking wagu beef short ribs
The closer to the bone, the sweeter the meat Sticky, slow-braised beef short ribs infused with black Chinese vinegar, tamari, ginger, garlic and thyme. A
How to cook prawns guide
Why prawns deserve a place on your plate People often ask me how to cook prawns. The secret is not to overcook them. Delicious, versatile
Roast sirloin with red wine jus and microgreens
Roast sirloin (porterhouse) is a timeless centrepiece that never fails to impress. With a beautifully caramelised crust and tender, juicy slices, this classic roast is
Chillies: From mild to wild
Lilies & chillies: Beauty, spice and a little bit of heat Few plants capture our attention quite like lilies and chillies. One offers spectacular blooms
Why digestive enzymes matter more than you think
Digestive enzymes and stomach acid: Why they matter Healthy digestion is the foundation of good health, yet many people overlook the essential role that digestive
Mung beans: Health benefits, nutrition, how to cook and recipes
Mung beans may be tiny, but they pack an impressive nutritional punch. These versatile legumes are rich in plant protein, dietary fibre, antioxidants and essential
Why legumes are one of the best plant protein foods as we age
Legumes for healthy ageing deserve a place on every plate. Packed with plant protein, fibre, vitamins and minerals, legumes are one of the most nutritious
Japanese miso-glazed eggplant (Nasu Dengaku)
If you’re looking for an easy way to bring the flavours of Japan into your kitchen, Japanese miso-glazed eggplant, known as Nasu Dengaku, is a
From temple to tempe: The unexpected lesson I brought home from Bali
How a morning walk at Janet DeNeefe’s Ubud Food Festival turned into a lesson in food, fermentation and cultural connection. Bali: where culture and cuisine
From the Birthplace of the Magpies: Beef & Black Betty Bam Pie Maker Pies
The Grace Darling: My Collingwood Story & Homemade Beef Pie Maker Recipe A homemade meat pie is an Australian icon. For me, it’s also a
How to cook kale: 5 delicious ways to make this nutrient-rich green taste amazing
How to cook kale is one of the most common questions I hear from home cooks. While this nutrient-rich leafy green has become a staple
Warm lamb, pomegranate & watercress salad
A vibrant Mediterranean-inspired lamb salad celebrating seasonal Australian produce Tender slices of chargrilled lamb are paired with peppery watercress, sweet pomegranate, fresh herbs and creamy
Understanding umami: The savoury taste that creates deep satisfaction
Have you ever wondered why certain foods are deeply satisfying and leave you feeling nourished long after a meal? Understanding umami helps explain why. Umami
Dragon fruit coconut crumble
Remember when apple crumble was a comforting staple on every Australian family table? This tropical twist gives that much-loved classic a fresh new life by
Sticky ginger, honey and shoyu chicken legs with shiso and pickled ginger
Back in the 1980s, when I was a kimono-clad whipper-snapper stirring the sukiyaki pot at Melbourne’s iconic Minami Japanese restaurant, I served more teriyaki chicken
Parmesan and pink pepper popcorn
Movie night deserves better than butter-drenched popcorn. This gourmet twist transforms humble popcorn into a sophisticated snack with the nutty richness of Parmesan and the
Gwinganna’s brown rice porridge
From the Gwinganna kitchen — a morning ritual worth making your own. This brown rice porridge wellness breakfast is nutritious and gluten free. There are
What are the foundations of healthy cooking?
What should you eat? How should you prepare it? My online course Master Healthy Cooking with Confidence is designed to give you the knowledge, practical skills and
What is the pineal gland for?
Gland to meet you! The pineal gland — where ancient wisdom meets modern science Tucked deep in the centre of the brain, the pineal gland
Seared lime tofu with crunchy shoots, nuts and leaves
There is a reason tofu has remained a favourite in wellness kitchens for decades—it is incredibly versatile, affordable and an excellent source of plant protein.
Red quinoa with goji berries, macadamias and vanilla
A recipe with a sweet history This recipe was first featured on Sarah Wilson‘s Tuesday Eats blog on 22 February 2011 as part of her
Slow-cooked corned beef with aromatics and white wine
A nourishing Australian comfort food recipe There are few dishes more nostalgic than slow-cooked corned beef. For me, it’s the ultimate comfort food. A humble
8 questions with Chef Sam Gowing: From restaurant roots to food as medicine
In conversation with Chef Sam Gowing This interview first appeared in 2018 as part of a feature for The Kitchens at Robina Town Centre. From
Ayurvedic gluten-free rice porridge
This warming Ayurvedic rice porridge is a nourishing gluten-free breakfast made with rolled rice, fresh turmeric and aromatic spices. Creamy, comforting and ready in just
Beach-grilled whole snapper with lemon, garlic
Here’s a simple coastal-style whole fish recipe designed for long lunches, open air and shared tables. Fresh snapper is lightly dressed with olive oil, salt
Omega-3 sardines for health and recovery
For Repair, Not Restriction As I’ve recently turned 60, a few health markers have become impossible to ignore. An arthritic right shoulder — the result
Delish beetroot relish
A rich, earthy and naturally sweet beetroot relish that brings colour and depth to almost any meal. Slow-cooked with warming spices, balsamic vinegar and coconut
How to cook with beet leaves
Most people know how to cook beetroot — but what about the leaves? One of the questions I am asked most often is: Can you
Lemon myrtle, macadamia & yoghurt cake
This lemon myrtle yoghurt cake is a fragrant native Australian dessert combining creamy yoghurt, fresh citrus and the delicate floral notes of lemon myrtle. Light,
Plant-based Pad Thai with spicy almond sauce
Looking for a healthier take on a takeaway favourite? This Plant-Based Pad Thai combines colourful vegetables, tender rice noodles and a creamy spicy almond satay
Creamy lemon myrtle macadamia nut butter
This lemon myrtle macadamia nut butter is a creamy, nourishing wholefood spread made with macadamias, Brazil nuts and almonds blended with fragrant native Australian lemon
Byron Bay Love Cake
Byron Bay Love Cake has become a much-loved tradition in my home every Easter and Christmas. Nearly every visitor who walks through the door is
Immune boosting silver beet soup
There’s something deeply comforting about a pot of green soup simmering on the stove. This immune boosting silver beet soup is simple, nourishing and full
Prosciutto-wrapped king prawns
Sweet Australian king prawns wrapped in prosciutto or jamón serrano are lightly grilled until crisp and served with grilled lemon and peppery rocket. Ready in under 25 minutes,
Glacier 51 toothfish with miso butter
How to cook Glacier 51 Toothfish. Few fish are as luxurious as Glacier 51 Toothfish. Rich in omega-3 fats, beautifully buttery and almost impossible to
Salad of smoked trout with quinoa
This smoked trout quinoa salad has been one of my favourite recipes for over 15 years. It was originally created for a national What’s Up
Baked fennel, ancient seeds, tahini mustard dressing
Baked fennel transforms into something truly special when roasted until caramelised and tender. Paired with a crunchy blend of ancient seeds and finished with a
