Recipe
A wonderful serenity has taken possession of my entire soul, like these sweet mornings of spring which I enjoy with my whole heart.
Carob and raspberry brownie, naturally sweetened
A naturally sweetened carob and raspberry brownie recipe from Golden Door Living, fudgy and date-based, no refined sugar, made in...
Read moreDetailsTurmeric and ginger wellness tea, made the slow way
A simple turmeric ginger tea recipe from Tanya Pryce, made with real root, lemon and honey. The quiet ritual I...
Read moreDetailsRoast pumpkin lentil salad, done properly
Dave Forsythe's roast pumpkin lentil salad recipe: proper caramelised pumpkin, French-style lentils, feta and a sharp dressing. Serves 4.
Read moreDetailsBuckwheat and banana pancakes for actual weekday mornings
A make-ahead buckwheat and banana pancake recipe for real Australian mornings, high in fibre and freezer-friendly for busy weekdays.
Read moreDetailsGinger tofu stir-fry: get the pan hotter than you think
Dave Forsythe's ginger tofu stir-fry recipe: proper wok heat, Australian greens, lean protein, and a sauce that doesn't drown everything.
Read moreDetailsBarramundi with fennel and orange, done properly
Dave Forsythe's barramundi with fennel and orange: crisp skin, a hot pan, and a simple veg-forward sauce that actually tastes...
Read moreDetailsGreen papaya and chicken salad
Dave Forsythe's green papaya and chicken salad: crunchy, fresh and genuinely satisfying. A lighter lunch that doesn't feel like a...
Read moreDetailsHerb-crusted snapper with crushed peas
Herb-crusted snapper with crushed peas: a fast, flavour-packed Australian dinner from Golden Door Living head chef Dave Forsythe. Ready in...
Read moreDetailsSpinach and ricotta baked eggs for busy mornings
Spinach and ricotta baked eggs: a high-fibre, make-ahead breakfast the whole family will eat. Real ingredients, one pan, ready in...
Read moreDetailsGreen breakfast smoothie with avocado and mint
A make-ahead green breakfast smoothie with avocado, mint and spinach. High-fibre, genuinely filling, real Australian ingredients. Recipe by Mei Lin.
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