Red emperor with beetroot, orange & dill
Red emperor is one of those beautifully simple Australian fish that needs very little fuss. In this red emperor recipe, crisp-skinned fillets are paired with earthy roasted beetroot, silky beetroot purée and a bright orange and lemon dressing. Capers and fresh dill bring everything into balance. It is colourful, fresh and full of flavour — […]
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 sugar, this versatile condiment pairs beautifully with grilled fish, roast chicken, grass-fed meats or a sharp aged cheddar. Spoon it over brown rice bowls, nourish bowls or serve alongside platters […]
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 eat beet leaves? Happily, yes. Not only are they edible, but they are also deeply nourishing, earthy and incredibly versatile in the kitchen. If you have ever wondered how to […]
Winter salad of baby beets with a raspberry vinaigrette
The healing properties of beets make them a standout winter root vegetable, prized for their natural detoxifying effects and rich nutritional profile. This vibrant root, scientifically known as Beta vulgaris, supports liver cleansing, nourishes the blood, and balances metabolism—making it a perfect ingredient for cleansing and warming seasonal recipes. Beets’ striking colour and earthy sweetness […]
Twice cured ocean trout with horseradish dressing
This festive favourite never fails to impress. Inspired by Jamie Oliver’s original recipe, my version uses Australian ocean trout, which has a more delicate flavour than salmon, allowing the subtle aromatics of both cures to shine. How is the trout cured? The trout is cured twice—first with citrus, fennel and herbs, then with earthy beetroot […]
