It seems somewhat fitting to start the new year with a salad because I’ve eaten so many of them in the past week! I’m obsessed with the crunch of cos and gem lettuce, and a tangy dressing. This salad has crispy pan fried chicken added to it and is just so good.

These prawns are a must have on you Christmas table. The brown butter and honey flavours make them taste so special and indulgent. Especially if you use an amazing honey like Comvita’s Manuka Honey.

One day late on the meal plans thanks to a weekend spent blissfully away from social media! But they’re here and filled with delicious options to inspire you.

The focus of this week’s meal plans is going to be using similar ingredients in different ways to make sure you don’t end up with a bunch of kale languishing in your fridge in two weeks time! Or spending unnecessary money on food you’ll never eat!

This simple Dahl recipe is topped with golden sliced oyster mushrooms which give a lovely Unami hit and a wonderful texture.

It’s school holidays! This means loads more cooking AND a trip to Sydney next weekend. Send me food tips please!!

What a week! I’ve started house hunting, my boyfriend is back in Melbourne after 7 months of long distance, and I’m back at all my different jobs – phew!

I love parsnips, I always have. Even as a child they’d be the first thing I’d try to sneak off ta tray of roasted vegetables. This soup is reminiscent of the full roast chicken dinner, with thyme, lemon and a little parmesan in there for that umami flavour.

Hello again! I’m still in the south of France soaking up the glorious sunshine while I can as I’m well aware I’m going to struggle with the cold when I return!

This 7 ways with post is celebrating a vegetable I use a lot. Sweet potatoes are so versatile, they can be a meal in themselves, used in sweet treats, roasted to perfection, used as noodles the list goes on!