Tag Archives: vegetarian option
Wild rice paper rolls
I was recently inspired by a Food for Hunters post on Vietnamese Spring Rolls filled with teal. I knew I had to make an Australian wild food version of this delicious Vietnamese favourite. I wanted to fill them with yabbies … Continue reading
Farro ‘risotto’ with wild mushrooms
I came back from my Whole Larder Love workshop in Daylesford loaded with foodie goodness. During the workshop we went mushrooming, killed and butchered a chicken, and skinned and butchered a rabbit. I stayed on an extra night to explore … Continue reading
Home-made pide
I’m on a post-Christmas budget at the moment. I’ve been pulling things from the freezer, and making delicious meals on the cheap. I had a little lamb mince left in the freezer from when I made stuffed orange capsicums, and thought … Continue reading
Stuffed capsicums
Dilliro Vegetables had some beautiful capsicums at the farmers market on the weekend, little white and green ones. I wanted to by some to stuff and roast. I couldn’t resist. I picked up some beautiful fresh lamb mince from Lost … Continue reading
Cream of mushroom soup
This snap of spring time snow we’ve had around Canberra has left me wanting to make soup. I made the incredible roast capsicum soup yesterday, and then realised I wanted to make a creamy mushroom soup. I had half a … Continue reading
Fresh Thai style noodle salad
This dish is truly delicious. The recipe includes a large portion of raw food and is packed with herbs, so it’s very good for you. It can also easily be converted for a flavour packed vegetarian dish. I cooked it … Continue reading
Provincial lentils and blackened pork
This dish is delicious. Rustic, healthy and cheap. It would work very well for vegetarians if you blackened a tempeh steak or some tofu instead of the pork and dropped the sausage from the lentils. I think that would be … Continue reading
Soupe à la Musque De Provence
I purchased a beautiful piece of pumpkin from Windellama Organics. It was from a French heirloom pumpkin called Musque De Provence, otherwise known as the fairytale pumpkin. Cutting into the pumpkin reveals the most intense orange colour and the sweet smell of melons. … Continue reading
