Tuesday, October 28, 2014


Over the weekend we went to the fish market down in Wynyard Quarter and picked up some lovely fresh seafood. I decided to make one of my favorite recipes from my cookbook, this incredible pan fried fish with the most stunning brown butter, lemon and caper sauce that leaves a nutty rich taste with every mouthful. Basil and parsley are added to the sauce right at the very end, for a subtle touch of sweetness. It was beautiful! 

I do have a small handful of cookbooks left on my online store, which I would love to sign for you! If you would like to purchase one, please click HERE. Eleanor xx

Monday, October 27, 2014


I have had many requests for dairy, nut and egg free baking, and I am excited to share with you an absolute winner! Here you can see a moist and delicious vegan cake using rapadura sugar as a natural sweetener and spelt flour as the base. You could also use buckwheat, quinoa or all purpose gluten free flour if you would like it to become gluten free.

The cake can be very easily adapted. I topped this version with black currants and poppyseeds, although you could use almost any seasonal fruit. Absolutely perfect for kids lunch boxes or as a afternoon snack. Eleanor x

2 1/2 cups spelt, buckwheat, quinoa or gluten free flour
1 1/4 cups rapadura, coconut or muscovado sugar
1 can (1 1/2 cups coconut milk)
1/2 cup melted coconut oil
2 tsp pure vanilla extract
1 tsp cinnamon
1 tsp apple cider vinegar
Juice of one lemon
1 tsp baking soda
a pinch of sea salt

for topping:
1 cup black currants or fruit of your choice
2 tbsp poppy seeds

Preheat the oven to 180 C, and grease or line a baking dish with baking paper. I used a square ceramic dish, although you could use a regular cake tin.

Add the dry ingredients in to a large mixing bowl, and mix to combine. Stir in the remaining ingredients, and using a fork, mix until well incorporated. The mixture will be thick and sticky.

Spoon the mixture in to the prepared baking dish or tin, and smooth out evenly with the back of a spoon.

Scatter over the fruit, and poppy seeds.

Bake in the oven for 35 minutes, or until a skewer comes out clean when inserted.

Leave to cool completely, and then slice in to pieces.

Makes one large cake with 8 slices or 9 squares.

*Gluten Free
*Dairy free
*Nut free
*Egg free

Wednesday, October 22, 2014


These irresistible cocoa & dandelion root energy bites are packed with a bunch of wholesome ingredients and only take minutes to prepare. The subtle bitterness of the dandelion root, somehow makes the cocoa in these bars taste more chocolately and rich.  I have used rapadura sugar as a light sweetener, if you haven't tried if before I would strongly recommend it. This lovely mellow tasting sugar has not been heated, contains more nutrients than most other types of sugar, and is metabolized slower than most other types of sweetener. Eleanor xx

1 cup brazil nuts or almonds
1 cup medjool dates, pitted
1 cup dessicated coconut
100g good quality dark chocolate
1 tbsp ground dandelion root*
2 tsp pure vanilla extract
3 tbsp melted coconut oil or butter
a pinch of sea salt

*if you don't have dandelion root, you can use ground chicory, or ground coffee. Alternatively it can be left out all together.

In a food processor, add all of the ingredients. Blend for 1-2 minutes, or until the mixture starts to mix together like a dough.

Use your hands to form small balls.  
Place in the fridge for at least half an hour to set.

The truffles can be kept at room temperature, but I find they are best kept in the fridge, or the freezer for a fudgey frozen treat. 

Makes around 20 truffles. 

Tuesday, October 21, 2014


Here it is! the most stunning short film and beautifully captured photos from the Kinfolk dinner held in our little courtyard at Mondays Wholefoods. Around the world on the 11th of October, guests sat down to enjoy intimate meals in beautiful settings inspired by the concept of 'Wabi Sabi' meaning 'messy' or 'imperfect'.  

I was so incredibly excited to create a rustic and beautiful whole foods style menu for the 20 guests who attended. I was even able to sit down and join in on the evening,  It was the most incredible experience.

Please see below a list of the clever and talented people who were involved, including local suppliers whose products helped to create an absolutely lovely evening. Eleanor xx

Host & Photography – Greta Kenyon 
Short film - Ben Journee of Side Project.
Location – Mondays Wholefoods
Menu designed by yours truly and prepared on the night with the help from 

Hannah and our beautiful chef Jiho.
Some food and cocktail creation by Kelly of Bonnie Delicious 
Nick from Golden Dawn on cocktail creation and drinks service
Head of service was Delaney Mes from Heartbreak Pie

Media Partner - Julia Atkinson from Studio Home
Platters by Alice Lines 
Dining plates by Houston Design Co. 
Hallertau Brewery 
Giesen Wines 
Rogue Society Gin 
Antipodes Water 
Six Barrel Soda Co. 
Karma Cola 
The Forest Cantina 
Heilala Vanilla  
Pickled WhimsyPenney + Bennett
Pod Gardening 
Lewis Road Creamery

Friday, October 17, 2014


Nothing is more beautiful than receiving a package of home made baking, especially when its a wholesome loaf of raisin and rooibos tea bread. This lovingly made bread is the perfect gift for somebody special and is quick and easy to prepare. Wrap in brown paper and a little twine, and you have a meaningful gift that is truly lovely.

Filled with soft juicy raisins, this loaf is naturally sweetened with banana and a little honey. It slices beautifully, and has the most incredible texture. It also makes a great morning toast, simply smothered with butter, or topped with ricotta and homemade jam. The recipe is very adaptable; feel free to add some spices, zest or dried fruit of your choice.

You can find the recipe over on the Viva website HERE. Have a great weekend! Eleanor xx

Wednesday, October 15, 2014


This moist and sweet Sicilian-style cake is packed full of apples and raisins, and has the distinctive Mediterranean combination of citrus, vanilla and cinnamon. Heavenly served slightly warm with a dash of pouring cream.

You can find the recipe over on the TASTE website here. x

Tuesday, October 14, 2014


I always find that when I have an empty fridge, I seem to conjure up something absolutely scrumptious as I get more creative with the little ingredients I do have. That was definitely the case for tonights dinner!

I started by making a basic risotto using aborio rice, Jamie Oliver has a great basic risotto recipe on the internet if you have not made it before. I also added two cans of cherry tomatoes, a small jar of anchovies, and a large handful of roughly chopped chives, italian parsley & oregano from the garden. I decided to add a large handful of pine nuts towards the end, best decision ever! these gorgeous little nuts added the most delicious crunchy texture to a beautifully satisfying dish. The risotto didn't even need parmesan (good thing because I didn't have any!). Eleanor x

Monday, October 13, 2014


I absolutely love the weekend ritual of baking my own bread from scratch. It's such a rewarding & therapeutic experience, and the outcome is truly enjoyable. This crusty artisan bread is a recipe I make often, deliciously moist and chewy inside, yet still has the beautiful outer crust of a rustic, peasant loaf.

It is baked in a cast iron dutch oven, and requires absolutely no kneading and only two hours of rising time. I used spelt flour in this recipe, although buckwheat and rye flour also work well to create a darker and more earthy style bread.

3 cups spelt flour* see notes below
1 1/2 cups warm water (think bath temperature)
1/4 cup honey, or 3 tbsp coconut sugar
1 tsp sea salt
2 tsp dried yeast

*I used spelt flour in this recipes, although you could experiment with using rye, buckwheat or flour of your choice. All purpose gluten free flour works really well for a 'white' style bread. This can be found at most supermarkets.

In a small bowl, whisk together the warm water, honey or sweetener and yeast. Leave to proof for 5-10 minutes or until foamy.

In a large mixing bowl, whisk together the flour and salt. Add the yeast water and mix using a fork until a shaggy mixture starts to form.

Cover the bowl with a damp cloth and set aside in a warm place for 2-3 hours to rise.

Preheat the oven to 220 C. Once the oven has reached the right temperature, place the dutch oven with a lid in to the oven to heat up for 30 minutes.

Meanwhile, using a spatula, carefully transfer the dough on to a floured surface, and gently shape in to a ball. Be careful not to knead!

Remove the hot pot from the oven, and line with baking paper. Do not miss out on this step or else the bread will stick to the bottom of the pot. Carefully the dough in to the bottom of the pot. Place the cover on top, and pop it in to the oven to bake for 30 minutes.

After 30 minutes, remove the lid and continue to bake for a further 15 minutes to crisp up.

Remove the bread from the oven, and place on a cooling rack.

Thursday, October 9, 2014


This whipped banana mousse tastes sinfully good, and has subtle hints of caramel from the almond butter. It is naturally sweetened with ripe bananas and a hint of honey, although you could also use pure maple or brown rice syrup if you prefer.

This luscious yet light and fluffy mousse is very simple to prepare, and will easily make enough to share with family and friends.

I have also popped the same mixture in to icecream moulds, which works as an equally delicious frozen treat. You can find the recipe in my weekly column for www.viva.co.nz.

Wednesday, October 8, 2014


My cookbook collection is getting slightly out of hand due to a lovely delivery from Murdoch Books today! You guys are the best, thank you!