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
rag├╣ 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

Sunday, August 16, 2015


Perfect for your little one's lunch-boxes, these light and chewy muesli bars take only minutes to make and are easily adaptable. I added cacao nibs for a chocolate chip crunch, although most types of dried fruit would be equally delicious. Next time you feel inspired to get your bake on, whip up a few batches to pop in the freezer, you will thank yourself later!

1 cup rapadura or coconut sugar
2 1/2 cups rolled oats* see notes below
1/2 cup coconut oil or unsalted butter, melted
1/2 cup ground almonds, or flour of your choice
1/2 cup cacao nibs*
2 free range eggs
1/2 tsp baking soda

*You could use quinoa or amaranth flakes to become gluten free
*If you don't have cacao nibs, you could sub these for dried fruit such as apricots, raisins, sultanas or dates.

Preheat the oven to 160 C, and line a small square or rectangle baking dish with baking paper.

Combine all ingredients in a large mixing bowl, and mix until well incorporated.

Spoon the mix in to the baking tray, and smooth out evenly.

Bake in the oven for 20-25 minutes, or until slightly golden and a skewer comes out clean when inserted in to the center.

Leave to cool in the tin completely before slicing in to bars.

Will keep in an airtight container for 2-3 days. These bars also freeze extremely well for up to three months.

Makes approximately 12 bars.

Monday, August 3, 2015


Creamy and sweet, this luscious coconut pudding is so full of goodness. The rhubarb jam is touched with a hint of rose, I have enjoyed it for both breakfast and dessert!

For the rhubarb jam:
2 cups rhubarb, chopped in 1 cm thick pieces
½ cup honey, maple or rice malt
¼ cup water
2 tsp rose water
juice of half a lemon
2 tbsp chia seeds

For the chia pudding:
1 tin god quality coconut cream 
½ cup shredded coconut
2 tbsp honey, maple or rice malt syrup
1 tsp pure vanilla extract
1/3 cup chia seeds
¼ cup coconut chips to serve

To prepare the chia pudding, put the coconut milk, shredded coconut, honey and vanilla in to a mixing bowl. Mix well, then stir in the chia seeds. Mix again until well combined, then leave to soak for at least 2 hours.

In a saucepan over medium heat, combine the rhubarb, water and honey. Bring to the boil, and simmer for 25-30 minutes until tender. Stir in the rose water, lemon juice and chia seeds, then allow to cool.

To serve, divide the pudding between bowls, and top with a large dollop of the rhubarb jam.  Scatter the coconut chips on top.

Serves 4

Will keep in the fridge for approximately 1 week.


I would love for you to join me at The Farm at Cape Kidnappers for a morning cooking demonstration, followed by a delicious three course lunch. I will be creating three simple dishes from my new cookbook. Each recipe is a family favorite with my own wholesome, creative twist, using plenty of herbs and aromatic flavours for scrumptious taste combinations. 

Held on Sunday 8th November. Tickets are $140.00 per person, this includes the cooking demonstration and lunch. For reservations, please phone +64 6 875 1900 or email

Thursday, July 30, 2015


Some beautiful rustic platters that I created one morning at Mondays. Please get in touch if you would like to find out more.

The view from our garden in West Auckland.

I made this incredible omelette for the kids and I a few nights ago. Free range eggs grilled in ghee, filled with smoked salmon, sliced tomato, baby spinach, gruyere cheese & sea salt.

Beautiful little wholesome cakes at our eatery Mondays.

Hey loves that chair.

Two old faithfuls. Lemon, coconut & honey & prune pistachio. You can find the recipes for both of these truffles in my cookbook & here

Frosty mornings in Titirangi.

Sunday, July 26, 2015


Moist, fudgy and decadent, this peppermint chocolate brownie cake has a dense and rich texture. It could very well be enjoyed as it comes although In this particular version I have topped it with a creamy coconut chocolate icing. Vegan, gluten free and naturally sweetened with dark muscovado sugar, this cake is sure to please all.

1 1/4 cups coconut or almond milk
1/4 cup coconut oil, melted
1 tbsp apple cider vinegar
4 tsp pure peppermint extract or essential oil
1 cup flour of your choice*
3/4 cup ground almonds/almond meal
1 cup muscovado, rapadura or coconut sugar
1 cup good quality cocoa
1 tsp baking soda
a pinch of sea salt

*I used breadfruit flour, although spelt, quinoa, amaranth or buckwheat flour would all work well.

For the icing:

1 cup coconut cream
¼ cup maple or rice malt syrup
1/2 cup cocoa or cacao powder

1/3 cup coconut oil, melted.

Preheat the oven to 180 C, and line a cake tin with baking paper.

Whisk together the coconut milk, coconut oil, apple cider vinegar and peppermint extract.

In a separate mixing bowl, combine the remaining ingredients, and then gradually stir in the wet ingredients. The batter will be quite thick and sticky.

Pour the batter in to the prepared cake tin, and smooth out evenly.

Bake in the oven for 30 minutes or until the cake feels firm in the the middle when touched.

Remove from the oven and leave the cake to cool completely before carefully turning out on to a plate.

To make the icing, combine icing ingredients in a small bowl. Whisk until smooth and creamy. You can also do this in a high powered blender if you prefer. Pop the icing in the fridge to thicken up for half an hour or so while the cake cools.

Top the cake with the icing, and smooth out evenly. We like to decorate the cake with a few edible flowers for a finishing touch.

Serves 8.

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

Saturday, July 25, 2015


White coco beans. Have you cooked with them before? I have been craving simple vegetarian dishes lately, so look forward to turning these in to something warming and delicious. The beans are from Sabato in Mt Eden. If you have not been there before, I definitely recommend a visit! They sell a delicious range of Artisan ingredients from Europe and often make you a complimentary coffee to sip on while you walk around the store. It's quite lovely!