Mix it up.
Steamed broccoli and rice, fresh radish and side of japanese seaweed for chill.
Once cooked/steamed the rice and broccoli are sauted with green chilli jam.
Plate it in sections, eat by section or stir. 
​Garnish with black pepper and a squeeze of fresh lime.

Adult and child version
Alcoholic or Non Alcoholic.
Ingredients - frozen pineapple chunks, frozen ice, fresh pineapple chunks, coconut milk or coconut cream (depending if you want creamier or not)
in a blender mix 1-1-1-1 parts. 4 parts is the whole.
Add 30-60ml shot of vodka or tequila for the adult version.
Please remember to seperate the non alcoholic drink first or some little one will be sad and thirsty.
Add a small dash of fresh mint leaves
Blitz on high until creamy,
in a glass add fresh ice cubes, pour over ice cubes and garnish with fresh mint leaves. Top with a dash of cracked pepper if u like a little spice.

​

Rich, velvety lasagne that melts in your mouth.
We did a first take Lasagne lol, this one works out so much better. Deep rich tomato sauce with garlic, basil, thyme, oregano and italian parsley. First make the sauce, saute onions, add in finely chopped garlic and a couple if thyme spriggs. Once the onion is clear and garlic a little golden add in a generous portion of passata 1/2 and 1/2 chopped diced can tomatoes.
let the sauce simmer while adding basil, oregano and italian parsley leaves at each 3-5 minute stir. Do t let it stick its not about cooking it, simmer gently and develop the flavour you want, add generous amounts of himalayan pink salt and optional whole peppercorns.
Peal, dice and steam 2-3 potatoes.
Preheat oven to 180 C.
Lightly oil a baking dish like we have and add a layer of flat pasta breaking the pasta into flat small pieces actually works best and try to cover 85% of the base. Pour over the sauce until u just cant see the pasta.
In a pan sear fine sliced mushrooms and eggplant with extra virgin olive oil and diced brussel sprouts. when all soft and tender add this on top of the tomato sauce layer cover 80% of the area. cover again whith small pieces of flat pasta and then pour tomato sauce over again to cover.
Now lets mash those potatoes, we use a light miso (as a butter replacement) and almond milk. Make sure its a velvety consistancy (first times may need to experiment with mash portions of potatoes miso and plant based milks (search my archive "mash"). then pour the mash onto the top of thre lasgana cover roughly but thoroughly, top with crushed pepper an a sprinkle of thyme leaves.
into the preheated oven for 45-70 mins depending on your oven.

RRRRRR Ramen. Yum
Start simmering a vegan broth with 3-4 types of mushrooms, and mixed veggies, anything you like the flavours of (carrots, peas, mushies, cauliflower, broccoli) simmer until a flavour develops. 
While simmering start a pot ramen, cold water on high add ramen. 
Usually we cook the ramen in a base pot and steam the black funghi and brussel sprout in a steamer attachment above the pot as it reduces clearning and saves time. Once boiling lower to medium simmer a  cook for 12-15 minutes - it will depend on the thickness of your ramen and heat of your pot.

When the ramen is done, drain the hot water, then drain the veggie broth into the ramen and top with black funghus and brussel sprouts that you steamed above the ramen.
Delicious and simple - 20 min cook.

Polenta isnt as complicated as many think.
5 parts cold water to 1 part polenta.
bring to boil in a non stick pan. Once brought to boil lower heat to low an stir every 5 mins until the polenta is as creamy and think or thin as you wish.
To accompany thr polenta you can adf flavours to it like garlic or herbs.
In this dih we have added garlic.
Roast cauliflower provides some texture, while fresh ginger and peanut chilli sauce bring some punch to this dish. Let you imagiantion go wild or keep this dish as simple as plain polenta. A sprig of herbs add to the flavours too.

Steamed Rice and Broccoli.
then simply add some fresh pickled ginger and our saute.
For the saute - 
Crush some peanuts roughly, add to  an with a dash sesame oil and finely chooped mix of red and green chillis, and sprinkled with sesame seeds, white or black.

As a piscean im always drawn to peaceful blues.

Relax and kick back with this tranquil G&T simple add is the 30ml of Angela Azzurro.

30ml Gin your choice and good quality tonic.

A stunningly refreshing drink for a hot day.
30 ml Cointreau, 30ml tequila, 60 ml red grapefrruit juice.
Fresh juice is the only way. You can add the pulp or remove depending on your taste.
​Shake in a cocktail maker with ice and serve chilled.
Glaze the rim of your glass with wet grapefruit peel, and circle the glasses top edge into himalyan pink salt.
Pour and serve, and please drink in moderation.

Mmmm crunchy potatoes on the outside, soft and sumptuous in the inside and lots of little crunchy bits. Drizzle with fresh lime and optional rosemary in the baking.

How?

This is so simple.

​Get two decent sized potatoes and an average sweet potato. Wash and peel. Keep peels to the side for later. Cut into golfball sized cubes as good as you can, rough is perfect. Steam these beauties for 20 mins.
Get a big deep non stick pan as the steamer works its magic. Fill the pan with Rice Barn Oil about 3 inches deep and heat it up about 3/4 from full power.
Turn your oven on to 180 degrees celsius.
When the steamer is done, empty the potatoes to a soft rag and gentle squash just a little with a fork to make them imperfect.
add the potatoes to the oil pot do it slowly and gently stir so the potatoes dont stick to the pan or each other. Wait til they go golden brown. Put out of the oil with a pair of clamps and drain in paper towel. Get two three strips of rosemary. Ad the drained potatoes and the rosemary to an oven pan and bake for 10 mins.
Check with your eyes and sample the crispyness n inner softness of the potatoes. If ready take out and serve. Deleave the rosemary for a herb topping, drizzle with fresh lime and garnish with salt and pepper to taste.