Sunday, September 27, 2015


If you have something to celebrate, I suggest you should make this magnificent banana cake recipe with macadamia, blackberry and topped with cream cheese frosting and honey sweetened lemon curd. Oh my, it is so brilliantly delicious, moist, sweet and packed full of wholesome goodness. Find the recipe here. x

Saturday, September 26, 2015


This weekend I share with you this gorgeous hot smoked salad recipe that I created for Taste Magazine a few months ago. Inspired by my local farmers markets, this simple dish is perfect for a lazy saturday lunch. Serve with rustic olive sourdough and good quality butter. 

For roasting:
2 lemons, sliced in to quarters
500g roasting potatoes
¼ cup extra virgin olive oil
1 tsp sea salt
½ tsp ground pepper

To serve:
250g hot smoked salmon
3 large handfuls of baby spinach
a large handful of Italian parsley, roughly chopped

Pre heat the oven to 200 C.

Scrub the potatoes, and then finely slice in to very thin rounds, a mandolin works well. Combine the potato slices, olive oil, sea salt and pepper in a bowl, and toss to coat.

Transfer in to a wide shallow baking dish, you don’t want the potatoes to be too crowded although they can be layered slightly on top of each other. Place in the oven to bake for 25 minutes or until crispy.

Place the lemon quarters in a small roasting dish, and place in the oven to roast for 25 minutes, or until the skin starts to blacken.

Remove the potatoes and lemon wedges from the oven and leave to cool slightly.

To assemble the salad, toss the baby spinach with the crispy potatoes. Using your hands, pull the salmon apart and arrange in large chunks in and around the salad. Squeeze the roasted lemon on top, and then scatter over the roughly chopped parsley.

We served ours with thick slices of Crafty Baker olive sourdough and Lewis Road Creamery salted butter. 

Ready in 45 minutes.

Serves 4.


You will love these delicate little herbed green 'meatballs'. Absolutely packed full of flavour, they have a surprisingly light and crispy texture. We like to serve them with a simple mint and tomato sauce, although they are equally delicious tossed with pasta or accompanied by a simple green salad.

2 tbsp ghee or olive oil, plus a little extra for frying
1 large onion, finely chopped
4 cloves of garlic, finely chopped
1 cup silverbeet, spinach or kale, finely sliced
1 1/2 cups lentils, drained well
2 cups sourdough breadcrumbs
a large handful of Italian parsley, finely sliced
1/2 cup grated cheddar cheese
2 free range eggs
1-2 tbsp buckwheat flour if needed
1 tsp sea salt
1/2 tsp ground pepper

For the sauce:
1 can of chopped tomatoes
3 tbsp extra virgin olive oil
1 tbsp fresh thyme leaves
3 tbsp fresh mint leaves, finely sliced

Add the ghee or olive oil to a large saucepan or frying pan. Saute the onions, garlic and silverbeet over medium heat, stirring frequently until tender, about 5 minutes. Leave to cool.

Combine the vegetables with the remaining ingredients and mix until well incorporated. If the mixture feels a little too wet, you can add a little flour of your choice until the mix firms up, one tablespoon at a time.

Place the mixture in the fridge for about 20 minutes

To make the sauce, combine all ingredients in to a small saucepan and then simmer on low for 20 minutes, or until thick and pulpy. Season to taste.

Remove the mixture from the fridge, and then roll in to small golf sized balls.

Heat a little ghee or olive oil in a saucepan, and grill the meatballs in batches until nicely browned all over.

Serve with the tomato sauce, and an extra sprinkling of mint if you like.

Serves 4.

Wednesday, September 16, 2015


Today I share with you a recipe for vegan apple and fig cake that is very simple to throw together. It's very light to eat, it can even be enjoyed for breakfast served with tangy coconut yoghurt.

For the cake:
1 cup spelt or buckwheat flour
2 apples, cored & diced in to 1 cm thick pieces
8 dried figs, tough stalks removed & finely sliced
1/3 cup rice malt syrup or maple syrup
1 cup ground almonds
3/4 cup coconut cream
1 tsp ground cinnamon
1 tsp pure vanilla
a pinch of sea salt

For the caramel drizzle:
1/4 cup almonds, cashews or macadamias
1/4 cup rice malt syrup, or pure maple syrup
2 tbsp coconut cream
a pinch of sea salt

Pre heat the oven to 170 C, and grease or line a cake tin with baking paper.

Combine all cake ingredients in a bowl, and mix until well incorporated. Spoon the batter in to the prepared cake tin, and then smooth out evenly.

Bake in the oven for 30 minutes, or until a skewer comes out clean when inserted in the middle.

Leave to cool completely.

To make the drizzle, add all ingredients in to a high powered blender, and blend until smooth. You may need to add a little more coconut cream to get a thick luscious consistency, start with 1 tablespoon at a time.

To serve, drizzle the cake with the caramel sauce, and then enjoy!

Will keep for 2-3 days in an airtight container.

Sunday, September 6, 2015


An ever so simple tray baked dinner with soothing mild flavours.  Juicy plump butter beans are perfect for soaking up the utterly delicious white wine, lemon and chicken broth.  The star of the dish however is the sumptuous moist chicken, crispy and golden on top with plenty of roasted herbs and flaky sea salt. I like to serve this dish with a few handfuls of baby spinach for good measure.

1 kilo free range chicken thighs, or drumsticks
1 can butter beans, drained & rinsed
1 bulb garlic, each bulb peeled & roughly chopped
2 lemons, quartered
1/2 glass white wine
1 cup chicken stock
Olive oil for drizzling
A handful of fresh rosemary
1/4 cup pine nuts
Flaky sea salt
ground pepper
Salad greens to serve

Pre-heat the oven to 180 C.

Add the butter beans, garlic and lemon to a large roasting dish. Lay the chicken pieces on top, and then pour the white wine and chicken over the top. Drizzle well with extra virgin olive oil, and then scatter the rosemary and pine nuts on top. Season generously with sea salt and pepper.

Bake in the oven for 1 hour.

Remove from the oven, and leave to cool slightly before serving.

Serve with a few large handfuls of baby spinach dressed in the juices.

Tuesday, September 1, 2015


Here is a simple dinner recipe for you to try! Apple cider braised pork with thyme, chickpeas and mushrooms. Sauté a finely diced onion, a handful of fresh thyme leaves and 4 chopped cloves of garlic in a heavy bottomed pot over medium heat. Add 500g of diced free range pork, and cook until browned all over. Add 2-3 roughly sliced portobello mushrooms, and continue to cook for a few more minutes. Add 1/2 cup apple cider vinegar (or white wine) and simmer until evaporated. Add 4 cups of good quality chicken or vegetable stock and simmer over low heat for about 45 minutes, or until the meat is tender and the sauce has reduced nicely. Add 1 can of drained chickpeas and season well with sea salt and freshly ground black pepper. Serve with a sprinkle of fresh flat leaf parsley. 

Enjoy! x

Friday, August 28, 2015


One of the most well loved recipes on my blog, this fantastically moist boiled orange chocolate cake is naturally sweetened with honey and has a delicate hint of citrus. I like to top it with a creamy dark chocolate ganache if I am feeling like something a little more decadent, although its equally as delicious simply dusted with cocoa. Recently, I have started adding good quality dark chocolate chips to the batter, totally not necessary but absolutely delicious!

2 oranges
2 cups ground almonds
4  heaped tbsp good quality cocoa
5  heaped tbsp honey
5 free range eggs
1 tsp vanilla extract
1 tsp baking soda

1 cup good quality dark chocolate chips (optional)

Place whole oranges in a large saucepan and cover with water. Bring to the boil and boil for 1 hour. Drain and then allow to cool.

Preheat the oven to 160°C and grease a cake tin with butter or coconut oil. Cut oranges in half and place in to a food processor (skin pith, flesh and all). Process until smooth. Add the remaining cake ingredients and process again until smooth. Fold the chocolate chips in to the batter using a spatula if using.

Transfer the batter in to the prepared cake tin, and bake for 40-50 minutes or until a skewer comes out clean. Allow cake to cool completely before removing from tin or it may break.

Allow the cake to cool down completely, then dust with cocoa if desired.

Sunday, August 23, 2015

MY FAMILY TABLE - now available for pre-order

Hand on heart, I can honestly tell you that I have never been so proud of something in my whole entire life (apart from my two beautiful children of course!!). So here it is. My second cookbook, My Family Table - a collection of over 100 simple, delicious recipes. From my kitchen to yours.

Sharing recipes is what I do. Spending hours on end in my kitchen perfecting dishes, trying out new combinations. I am hopelessly addicted. Within the pages of this book, I hope you will experience these beautiful moments spent in my kitchen. I have poured my heart and soul into compiling a selection of simple, wholesome and delicious recipes designed for the whole family to enjoy. These recipes are centered on the idea that food is to be made with love and care, and to be eaten together, around the family table. 

Tonight you can secure yourself a copy by pre-ordering through my website. Each book will be personally hand-signed, and will receive an extra small gift from me to say thank you for your support.

In My Family Table, I have taken many classic family favourites and added my own wholesome, creative twist, keeping it really simple, and using plenty of herbs and aromatic flavours for scrumptious taste combinations. The five chapters will take you throughout the day - from healthy, satisfying breakfasts, to lunch box stars, hearty family suppers and delicious after-dinner treats.

Each recipe contains simple and natural ingredients that you will hopefully already be familiar with, and has very few steps, resulting in dishes that are uncomplicated, quick to prepare, yet absolutely delicious.

Read on below to see some sneak peek photographs of the book, and to find out a little more.

 *My Family Table is a complete menu of more than 100 simple and wholesome recipes, that are designed for the whole family to enjoy.

* The beautiful hard back book has a textured cover, lay flat binding for easy reading, and a chocolate brown silk ribbon for book marking.

* It is 256 pages long, has full color, and is printed with a lovely semi matte finish.

* Each and every recipe is written and photographed by yours truly, except for a handful that were captured beautifully by Greta Kenyon at a family gathering. I would also like to make a special mention to Gem Adams, a talented friend who helped to style the occasion.

* With a few exceptions, most recipes in this book are naturally gluten-free, or I have included options to make them so. I love using different and exciting types of flours and grains. These alternatives taste fantastic, and quite often offer more nutrients. I have also included a lovely range of vegan, vegetarian and dairy-free options too. 

*I prefer not to make anything too fancy or extravagant — just real, everyday food, prepared simply, and absolutely full of flavour and deliciousness. You will find that most of the recipes use every day ingredients that you are hopefully already enjoy, although if you come across something new, I would love for you to give it a try!

* At the beginning of the book, I have included a page where I share a few tips on raising children on a wholefoods style diet. I hope this can help you to encourage your little ones to enjoy wholesome food as much as my children do.

* Each recipe has thoughtful tips, and the ingredients have conveniently been listed in cups, grams and ounces.

* Almost all of the recipes are new, and have never been published on the blog. Although I have included a handful of wonderful old favorites which I absolutely had to include.

*The book includes breakfast ideas, recipes for when you are on the go, sharing style dishes, dinner recipes and a selection of delectable of after dinner delights.

* My top eight favorite recipes in the book are, Rustic sesame honey bread, Lovingly made milk pudding with figs, Coconut flour bars with dark chocolate chunks, Panzanella salad with lentils & sourdough, Creamy garlic & thyme chicken with cauliflower couscous, Rosemary lamb
ragù with golden sweet potato mash, Spiced strawberry linzer torte and Chocolate cherry pudding cakes.

The book will be available in almost all major and independent books stores throughout New Zealand and Australia from the 1st of October 2015, and in the UK in a few months time. It will also be available to purchase online though Amazon, Book Depository, iTunes, and Fishpond, among many other fantastic retailers.

So join me, from my kitchen to yours, as we celebrate wholesome food in all its glory. Roll up your sleeves, dog-ear the pages, spill ingredients and, in turn, transform my simple recipes into your own proud creations. Eat, enjoy and, most of all, share this wonderful way of living with your family and friends.

You can now pre-order a copy of the book through my online store HERE. Each book will be personally hand-signed, and will receive an extra small gift from me to say thank you for your support. Make sure to get in quick before you miss out. 

Eleanor x

Thursday, August 20, 2015


These fancy little almond cupcakes are topped with a lemony cream cheese vanilla bean frosting and honey roasted grapes. Touched with a light citrus zing, and a moist nutty texture from the ground almonds, these wholesome little cakes are mercifully less sweet than most other cupcakes.

I created this recipe to support SPCA Cupcake Day on August 24. You can help fight animal cruelty by baking and selling cupcakes to friends, family and colleagues. Proceeds go to the SPCA. To find out more information and register, visit

Find the recipe over in my weekly column for Viva- The New Zealand Herald. Eleanor x

Wednesday, August 19, 2015


My husband doesn’t often spend time in the kitchen, but when he does he makes this insanely brilliant raw marinated fish salad. The trick is to use really fresh good-quality fish - we like to get ours from our local farmers’ market on Saturday mornings.

Find the recipe in my weekly column for Viva - The New Zealand Herald. Eleanor x