This lasagne is layered with spinach and silkin tofu filling, between flavourful tomato sauce and delicious vegan cheese sauce layers. So satisfying whilst much lighter than the traditional kind. This is basically fat free, 100% cholesterol free and most importantly it’s 100% cruelty free.

Being my first proper home made ice cream with the icecream maker, I thought I’d go all out and flavour it after one of my favourite desserts, banoffee pie. I always add coffee syrup to my bannoffee pie to balance out the sweetness and that was the star of the show in this ice cream.

Ajvar is a delicious traditional Eastern Europe relish made with capsicums and eggplant. I always buy a jar if I am in a gourmet or exotic food shop, but now that capsicums and eggplants are in season I am making my own. Its so easy and once you have a jar in your fridge you will find yourself eating it every day simply on crackers, in sandwich’s or toasties, or as a relish with roast veg, or even on salads. It is sweet and smokey and absolutely delicious.

This amazingly vibrant platter celebrates the flavours of the Middle East. It is well balanced with hot chilli and sharp onions, along side creamy beetroot dip, coconut yogurt and cooling cucumber. It is also filling and extremely nutritious with the Pealaffels, spicy roasted chickpeas and marinated eggplant providing plenty of heartiness. Why not try this for your next get-together or bring-a-plate gathering and wow their socks off!

Another prime example of simple being best. Corn done this way is delicious on the cob, but also with the kernels removed and tossed through salads, sprinkled in burritos and mixed into fritter mix.

These fool every non vegan I’ve fed them too, some saying they are the best spinach and feta pies they’ve eaten. I use mashed silkin tofu as the ricotta/feta replacement and the texture is exactly the same, but the feeling is lighter- meaning you can eat two at once and feel great rather then full of cheese. Parents, try this for your kids and everyone else, this is a fantastic staple to do once a week to help you eat a ton of greens in one meal. Roast some veg, make some gravy or cheese sauce to go with and you’ve got a very satisfying, whole food plant based dinner to fill a family up.

Once you have made tomatoes like this you will not roast them any other way again. A trick I learnt in one of the first kitchens I worked in when I was a teenager, this has become a staple of mine and something I love to do to take the humble tomatoes up 100 notches! It is an excellent gourmet ketchup replacement with spinach pies…

This recipe can fill a big whole in your vegan fridge as once you’ve made this you’ll find it can go in everything from toasted sandwiches to salad. Easy to make and beautiful to look at it’s a great recipe to try! You’ll be amazed how traditional the flavour and texture are.

For a throw together that takes about 20 minutes this summer dish is sublime! My favourite way to eat zucchini is simply thinly sliced, and fried in olive oil and salt and pepper. This way you can really appreciate the sweetness of it and here it features with this simple yet very tasty pasta.

When I did a casual story of this recipe I had so many messages from you asking for the recipe I had to deliver! So here it is, not the prettiest of my dishes but possibly one of the tastiest! Such a crowd pleaser to all types, non vegans included. Nourishing and delicious.

I am a tad obsessed with this potion since making it up a few weeks ago. It is just sensational and I adore using these exotic favours that don’t get enough of a say in western food. Bay, cardamom, orange blossom, cinnamon dance together over beautiful stone fruit.

These patty’s are so tasty! They are packed with flavour and are lovely and moist. They hold together well and are so delicious. Ridiculously easy to make and they freeze well so a great one to make ahead of time and pull out for a satisfying and healthy lunch anytime.

This lemon tart was absolutely delicious and I really was so pleased with how perfect the texture, flavour and colour all turned out. The filling was a heavenly silky set custard, perfectly tangy and lemony. The turmeric made the tart pop with its gorgeous golden flow. A definite must try for all, and it will be a every-few-weeker for years to come in this house.

Moist chocolate sponge with whispers of rose, sandwiching a layer of sweet strawberry and rose frosting, and topped with a rich chocolate ganash. Edible dried rose petals on top are the perfect finishing touch to this beautiful, romantic cake.

A beautiful dish to share at a dinner party, that celebrates summer and fresh flavours. The home made vegan mozzarella is surprisingly traditional in texture and flavour, and is a lovely smooth contrast to zingy balsamic tomatoes.

This is an excellent example of the fact that anything can be made vegan. This gratin is rich, cheesy and creamy, but beyond that it’s extra delicious thanks to the addition of caramelised onions on top and it is grounded by the thyme. I used some purple potato to create a decorative purple layer, but any potatoes will work fine. A perfect family supper or side, comforting and, best of all it’s easy to make.

A lovely zesty combination of lemon and Geraldton wax, that together create a beautiful and fragrant cake. Although native to WA, Geraldton Wax will grow on the East Coast of Australia and is well worth having in your garden because not only is it very useful in the kitchen but it is excellent bee food and very beautiful simply as an ornamental.

A great way to eat more of these highly nutritious but not necessarily incredibly tasty weeds is to put them in a quiche. Accompanied by some vegan feta, herbs and pine nuts they work beautifully as a spinach alternative.

I wanted to capture the colour of these native gems and this syrup has done just that. This way, I can enjoy that vibrant pink colour on desserts and in drinks all through the year. This syrup can be used as a cordial, in champagne or sparkling wine, on top of ice cream, cakes, puddings or on pancakes.