Another wonderful way to use the Lilly Pilly syrup is the make it into this stunning jelly to layer on top of custard pots.

It’s kefir lime season here so I had to make the most of them by making this cheesecake! It was also a great chance to use the beautiful products I was sent from Naures Charm, hence I used their condensed milk and whipping cream to create this beautiful and absolutely delicious cheese cake.

Who would have thought that as a vegan you could still have ALL your favourite nostalgic treats like a custard pie? This really hits the spot, a thick silky set custard holding up fresh seasonal apricots, glazed with spiced syrup of cardamom, bay, orange blossom and cinnamon. Perfection

This was the first trifle I have made in my life, but it certainly won’t be the last. The perfect show stopper centrepiece for any large gathering. I love coconut and raspberry together and as we naturally use whipped coconut cream in this anyway, it seemed fitting to actually celebrate it flavour with raspberry then just as a bonus. With this in mind I made coconut custard to go throughout it too which was probably my favourite part. All 3 plus the sponge where just exquisite in every mouthful. The perfect summer dessert.

These are a delicious summery side dish to celebrate zucchini’s and they are so tasty! Quick and easy to throw together, and delicious cold the next day in lunch boxes or in a sandwich.

This curry will really surprise you with its authenticity, it tastes just like it’s straight from a proper North Indian restaurant! Firm tofu soaks up the flavours and provides a tender bite swimming in silky, creamy and rich sauce. Absolutely delicious! ⁣

The exotic flavours lift the creamy base and balance out the slight tartness of the apricots so beautifully in this dessert. A great one to pull out for a dinner party because you can prepare ahead of time and they are sure to impress.

This poached leek tart is so rustic and beautiful. Poaching the leek pieces in butter and white wine first really makes all the difference. The sweetness of the leeks against the salty feta and smooth filling is delicious a must try for leek growers!

These are perfection in a savoury tart and it’s hard to believe they are vegan! Short, buttery pastry encases a satisfying and and smooth base topped with balsamic roasted cherry tomatoes, and big chunks of caramelised onion quarters. Finished with some salty and sharp vegan feta and fresh basil.

Two of my favourite things, home grown beets and vegan feta combined into a lasagne, well it had to be great! The colours in this beautiful dish were exquisite as were the flavours. Such a beautiful centrepiece along side a seasonal salad for a lunch or dinner.

I first learnt to make shakshouka from a Moroccan chef that I worked for for a while. It became a staple of mine but since being vegan I’ve hardly made it as felt the egg element was missing, until, I started making this vegan mozzarella and realised its the perfect egg replacement in this dish. I’m so glad to have this dish back in my life because it’s so delicious and perfect for feeding lots of people at a dinner party. Best served with some good quality bread and some herbed coconut yogurt.

Good food is all about balance and contrast, and this beautiful dish does just that. Soft and sweet roast pumpkin against the crunchy black barley, with fresh elements of cucumber and mint, sharp pickles and feta. Mustard mayo ties it together into a stunning and incredibly nourishing centrepiece.

These absolutely gorgeous tarts are a great way to bring in strawberry season, a beautiful dance between zingy, creamy lemon custard and sweet bites of fresh strawberry. The strawberry essence jelly on top makes this dessert so much more luxurious hence it’s worth looking for the essence in gourmet food shops.

After harvesting these lovely little berries the other day I wanted to showcase them. They are quite sour so I needed to create a sweet dessert to balance them out, and this dainty little tart did just that. The custard is silky smooth and flavoured with sweet vanilla and also some orange essence for balance. Perfect short crush pastry on the bottom and the flavourful berries on the top. Cape gooseberries could be replaced with any berries you have at the time.

This is one of my favourite salads, so hearty, absolutely delicious and so pretty! I pick the kale and beets from the garden and roast off some sweet potato with nutritional yeast, garlic powder and salt rubbed on. Fleshed out with chickpeas from the can, this salad is easy and healthy.

Strawberry season has inspired another celebration these delicious red berries, this time in the form of a delicate, beautiful sponge cake. Proper strawberry essence (the real deal stuff) provides the intense and delicious flavour in the pink frosting, and vanilla frosting encapsulates the moist and soft sponge. The pink frosting is coloured with beetroot juice, to keep it real, and fresh strawberries on top provide a fresh bite to balance it all. Absolutely delicious.

A classic pizza dough that works every time

This is so easy, incredibly nutritious and stunningly delicious on everything from roast veggies, through salad, on pizza and with bread dunked straight in.

Old fashioned traditional ways of cooking are such fun and cooking with flames brings a flavour that can not be replicated any other way. My home made mozzarella shone beautifully on top along with grilled courgette, fresh cherry tomatoes, and basil pesto, and all of that was from the garden.

Capsicum and Basil Bread

I love home made savoury flavoured breads, and being Summer I wanted to make mine a capsicum and basil one. It’s a lot denser then my other sourdoughs, but it works. It’s moist and has a lot of flavour, so much so that simply a toasted slice and olive oil is complete.