I love food in small packages – it’s cute and always tastes really good. I think it’s because the flavours and textures of the ingredients are already perfectly combined in each mouthful. Today’s sweet potato and beef sliders are a paleo friendly version of the regular burger bun sliders that are so popular at cocktail parties. But
It’s been a while since I posted a dessert, so today’s guest recipe is going to be a real treat for you (see what I did there?). Our contributor is a very special lady who makes pretty amazing whole food/gluten-free/paleo friendly desserts and treats, as well as some pretty mean savoury meals. Alice Nichols is the creator of
Hey! Today I am really excited to share an amazing new eBook bundle deal with you. It’s the first of its kind in Australia and I am directly involved both as the organiser and as a contributor! For my international readers, don’t leave this page just yet as this is not just for Aussies!
I love using fruit and berries in savoury recipes. Their acidity and sweetness enhance a simple piece of grilled fish or chicken, cut through the richness of pulled pork and balance out the saltiness of something like goats cheese. Pineapple is a perfect example – it pairs extremely well with pork, chicken, fish and prawns. And
I adore the traditional Italian Caprese salad made with buffalo mozzarella, tomatoes and basil but I wanted to create a more elaborate version with grilled eggplant (aubergines for my UK friends) to make it into a more substantial meal. Fried garlic and balsamic vinegar give this salad a real flavour punch, which I love, but