<div class=”recipe”> <h1>SHAKSHUKA</h1> <p>A one-pan dish of eggs poached in a spiced tomato and capsicum sauce — perfect for using up pizza-night leftovers (passata, half a capsicum, that lonely onion). Freeze the base in portions and you’ve got a 10-minute meal whenever you need it. The same tomato base also doubles as the filling for […]

  How to Organise a Pizza Party Pizza parties are one of those ideas that sound effortless but rarely are. The trick isn’t the dough or the oven — it’s stopping everyone from burying their pizza under fourteen toppings and wondering why it came out like a wet casserole. If you give people a bench […]

This is the sauce that ties pizza nights together — and it freezes well enough to keep a pizza-day stash in the freezer ready to go. Make a big batch, divide into portions, and you’re sorted for weeks. See Wood Fired Pizza Dough for the dough that goes underneath. It’s also the base of any […]

I had to make a gluten-free pizza for a relative, so I adapted this one from the Leggos website. I didn’t taste it myself, but I was assured it was good — and the person I made it for took the leftover dough home to make her own pizzas. If gluten isn’t an issue, see […]

This is the dough for when you haven’t made the overnight doughs and you just feel like pizza now. It takes about 10 minutes to make, 10 minutes to rest, and uses ingredients that are always in the house. No yeast, no fermenting, no planning — the baking powder and yoghurt (or kefir) do the […]

SPRINKLING GRANOLA If the Seeded Kefir Soak Breakfast isn’t crunchy enough for you, this is the answer. Same pantry, different treatment — toasted, crispy, and ready to sprinkle on anything that needs texture, and make this quantity every month or so, it comes together quickly. It’s also far cheaper than anything you’ll buy at the […]

SOCCASocca is a thin, crispy-edged chickpea flatbread from the south of France — known as farinata across the Italian border — and it’s one of those recipes that rewards almost zero effort with a genuinely impressive result. Four ingredients, a screaming hot pan, and about ten minutes in the oven is all it takes. The […]

PANTRY BUSTING CHEESE DIP This is cucina povera at its cheesiest — a bubbling, golden cheese dip made from whatever’s lurking in your fridge and freezer. Cream cheese, ricotta, kefir, sour cream, odds and ends of grated cheese, a handful of pickled jalapeños, and a scattering of crispy fried shallots on top. It takes about […]

FENNEL, APPLE AND CUCUMBER SLAW This bright, crunchy slaw is built for seafood. No mayo, no cream — just a sharp apple cider and lemon dressing that cuts cleanly through rich, buttery dishes. The salting step is worth the extra few minutes; it transforms the texture of both the cabbage and cucumber and means the […]

SWEET POTATO, PRAWN AND CORN TRAY BAKE A reinvention of the classic prawn cook-up, this tray bake builds layers of flavour from the bottom up. Parmesan-crusted sweet potato forms a crispy, golden base; corn rounds roast alongside until charred at the edges; and prawns nestle into the gaps for a final blast of heat before […]

  This rich, fudgy flourless chocolate cake is the kind of recipe that looks effortlessly impressive and tastes even better. Built on a base of dark chocolate, butter, and almond meal, it has a dense, truffle-like centre with a delicate cracked crust — and it just happens to be gluten free. Dress it with a […]

Liebherr BioFresh Fridge Reference Where everything goes — and why 🥬 BioFresh Drawer — ClosedHigh Humidity  ·  Vegetables & leafy produce Bok choi Cabbage (incl. cut pieces) Zucchini Capsicum Fennel Corn on the cob Mini cucumbers Regular cucumbers Carrots Daikon Eggplant * Remove all produce from supermarket plastic bags before placing in the drawer — […]

FRENCH TOAST French toast is one of those recipes that sounds simple but is easy to get wrong — until you know the secrets. Thick slices, a rich custard soak, and a patient hand at the stove are all it takes to turn a humble loaf into something genuinely special. This version is golden, custardy […]

ONE JAR THAT DOES EVERYTHING – 8 GRAIN MIXED SEED JAR If you’re thinking of baking our rye sourdough, this is of the ingredients. This is a simple bulk jar of whole grains, seeds and legumes that you can cook up and dip into all week. Inspired by nutritionist Dominique Ludwig’s mixed seed jar concept, […]

SOAKED BREAKFAST CEREAL MIX This nutrient-packed dry blend is the secret to a delicious, grab-and-go breakfast that’s ready whenever you are. Simply scoop your desired amount into a container, soak overnight in kefir, then top with yogurt, fresh fruit, and nuts for a satisfying start to your day. Ingredients These are all optional, quantities vary, […]

The Ultimate Seeded Rye & Grain Loaf This is the loaf that took years to get right — and now it’s the one we bake every single week, or every 2 weeks, the recipe makes 2 x 1 kg loafs – we only have one slice each for lunch. Dense, dark, and deeply flavoured, it’s […]

Caramel Popcorn I made this caramel popcorn last week, using the oven rather than a fry pan made it just so crunchy, but does take a fair commitment in the time invested in regularly turning the sticky corn and cleaning up the mess it leaves in the trays and in the saucepan. It did, however […]

CUCUMBER PICKLES   These are the pickles I turn to when I want something elegant in a jar — cucumber chunks infused with the heady warmth of fennel, the floral hit of juniper, and the tang of a good white wine vinegar brine. Grape leaves aren’t just decorative: the tannins help keep your pickles wonderfully […]

HOMEMADE YOGHURT Making your own homemade yogurt is incredibly satisfying, and you can achieve a wonderfully thick texture with this method. While it uses a warming drawer, you can adapt it for any oven that can maintain a low temperature around 42°C, or use a dedicated yogurt maker if you have one. I usually use […]

QUICK KIMCHI (Sauerkraut Style) Your first kimchi made easy. This is essentially kimchi flavoured sauerkraut, but it is perfect for adding to open sandwiches and as a side for almost anything. It uses fine-sliced napa cabbage with carrots and spring onions, fermented in a simple spice paste. It’s gentler than traditional chunky kimchi and absolutely […]

The “25-Minute Master Mix”: Reimagining the Jennifer Aniston Salad for Gut Health ​We’ve all heard of the “Jennifer Aniston Salad”—that viral, protein-packed bowl that supposedly fueled the cast of Friends for a decade. But what if we could take that concept and supercharge it for the modern science of microbiome health? ​The secret isn’t just […]

Mung Bean Sprout Master Guide & Weekly Recipes ​The Sprouting Method ​The Prep & Soak (Day 1): Rinse 1/2 cup of dry mung beans. Submerge in cool water for 8–12 hours until skins just start to crack. If you’re inclined rinse them a few times during the day. The Setup (Day 2): Drain and spread […]

  Homemade Everything Bagel Seasoning: Your New Pantry Staple ​Making this classic American seasoning at home is incredibly simple, economical, and lets you customise the ratios to your exact liking. Once you realise how easy it is, you’ll be sprinkling it on everything from bagels to avocado toast to roasted veggies! ​🥣 The Classic Everything […]

This is great to have as a basic spread substitute for butter, and as it is fermented with kefir it does last a bit longer than the ones bought from the shops. It has the added advantage of having some great probiotics and K3 from the kefir to complement the calcium from the dairy products. […]