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 for thousands of years, yet it has somehow become one of the most misunderstood foods on the plate. I first wrote about rice back in 2004. Twenty-two years on, we […]
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 bright, flavour-packed condiment that brings instant freshness to grilled seafood, roasted vegetables, pasture-raised meats and simple bowls of legumes. Traditionally made with parsley, garlic and lemon zest, this version takes […]
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 and naturally rich in protein, Australian prawns deserve a place on every table. They provide high-quality complete protein to support muscle maintenance, healthy ageing and recovery. Prawns and naturally low […]
How to steam winter vegetables
Here’s a trans-seasonal crowd-pleaser that you can warm up or cool down depending on the weather where you are. Add chilli and garlic if that’s your thing. The dressing works well over fish or chicken too.
Studio 10 recipes – Healthy recipes featured on national television
Step into the Studio 10 kitchen and discover the recipes that brought my food-as-medicine philosophy to homes across Australia. Over the years, I had the privilege of appearing regularly on Network 10’s Studio 10, sharing practical, nourishing recipes that proved healthy food can be every bit as delicious as it is nutritious. From vibrant breakfasts […]
