Nutmeg Cake

by Flick Ruby

1½ cups soft brown sugar
2 cups SR flour
125 gm butter
1 cup milk
1 teaspoon baking soda
1 egg
1 teaspoon grated nutmeg
Generous handful of walnuts
Small 20 cm springform cake tin

Combine sugar and flour in a large bowl. Rub in the butter until it’s like breadcrumbs. Grease the cake tin with butter. Press half of the mixture evenly over the base of the cake … Read more »

Absurdly quick and delicious soup

by Flick Ruby

2 big tablespoons of your favourite curry paste – mine is Thai green, but this works with Massaman, red, yellow or any curry paste in a jar
1 can coconut milk
500 g of frozen chopped spinach
1 cup of veg or chicken stock
chilli flakes if you like them

Heat up the curry paste, adding a few tablespoons of the coconut milk. Stir and cook for a minute or two, until you can smell the curry … Read more »

Buckwheat and Strawberry Tart

by Nicky Hutteman


125 gms buckwheat flour
125 gms almond flour/meal
1 Tbsp pure icing sugar
125 gms room temperature butter chopped/alternatively 125 gms coconut oil
1 egg yolk
½ tps cold water 


500 grams strawberries or any mixed berries
¼ cup honey
¼ cup cornflour
2 tps fresh grated ginger


Combine buckwheat, almond meal and icing sugar in food processor till combined.
Mix egg yolk with water.
… Read more »

Buckwheat and Chia Bread

by Nicky Hutteman


1¾ cups buckwheat groats
¼ cup chia seeds
1 cup filtered water
2 Tbsp flax seeds
¼ cup sunflower seeds
¼ cup olive oil
1 Tbsp maple syrup
2 tps baking powder
½ tps baking soda
1 tps organic fine sea salt


Cover buckwheat groats with water and soak for two hours.
Soak chia seeds in one cup of filtered water for two hours (mix well).
… Read more »

Paleo Flour

by Nicky Hutteman

2 cups almond meal/flour

1 cup arrowroot flour

½ cup coconut flour

½ cup tapioca flour


Mix all together and use as required 

For SR flour add 2 tsp baking powder
to each cup  

Mussels cooked in wine

Deb Worgan

I love to have local mussels cooked in wine with charred bread. They are easy. Just clean them up, fry shallots in butter in a large pan then add the mussels and about a cup of white wine. Steam for five minutes until the shells open. Discard any that don’t open and serve with parsley, pepper and the bread. Yum!