Zucchini and pea fritters

Jody Vassallo

1 cup lightly mashed peas
1 cup grated zucchini,
3 egg whites, beaten
1/4 cup rice flour or gluten-free flour
50g Tilba Real Dairy Persian feta
1 Tbs shredded mint

Place the peas, zucchini, and mint into a bowl. Whisk together the egg whites and rice flour until smooth. Pour into the pea mixture and stir to combine. Fold in the feta.

Heat oil in a frying pan and cook … Read more »

Vegan choc peanut butter cake

Jody Vassallo

1 cup almond meal
1 cup desiccated coconut
1/2 cup coconut sugar
1/2 cup cacao
3 Tbs buckwheat flour
2 tsp baking powder
2 Tbs chia seeds
2 tsp peanut butter or hulled tahini
1 cup mashed banana – about 3 small ripe bananas
1 cup (250ml) coconut water


1 ripe banana
2 Tbs cacao
2 Tbs maple syrup
1 Tbs hulled tahini

Flaked coconut and … Read more »

Marinated chicken with coconut chutney

Jody Vassa

A few things about these drummies. Firstly, to ensure they cook evenly on the BBQ, make sure you score the thickest part of the leg. A couple deep diagonal cuts will do. Dilute the yoghurt a little as it helps the marinade stay on the chook. Lastly, make extra chutney as it is divine and tastes  great on everything, and it is suitable for all doshas, which is a bonus!

1kg chicken drumsticks, scored
1 … Read more »

Dulce De Batata (Sweet Potato ‘jam’)

Popular in South American countries, Dulce De Batata is usually served as an accompaniment to cheeses: a twist on quince paste, if you like…

2kg sweet potato
1.6kg sugar
30ml vanilla essence
40g gelatin powder
¼ cup warm water

Boil potatoes in their skins until very soft. Peel and mash well (or pass through a sieve/potato ricer/mouli)
In a large pot, add sugar, mashed sweet potato and just enough water to cover … Read more »

Shallot Tarte Tatin

The French shallot comes from the same family as onions, but has a milder, sweeter flavour. They are popular in French and Asian cuisine, contain a good amount of vitamin C and are a source of dietary fibre.

600g shallots
2 tbsp olive oil
25g butter
4 tbsp balsamic vinegar
2 tbsp brown sugar
4 sprigs thyme
375g sheet puff pastry

Heat oven to 200C.
In … Read more »

Pine Mushroom Ragu

I love autumn: it’s my favourite season of the year. Time to take a ramble through a pine forest. Go early in the morning after rain at this time of year and hunt for pine mushrooms, also known as Saffron Milk Caps. Go with an experienced hunter. Now pumpkins of all shapes and sizes are appearing on roadside stalls. Inspiration to make pumpkin gnocchi with the classic pairing of sage butter sauce. And ending this autumnal feast, one … Read more »