Tabbouleh with a twist

Spring is in the air and this tabbouleh has a bit of twist. I use a blend of quinoa and bulgur wheat cooked in turmeric to give this beautiful golden colour. Great for batch cooking, this can be enjoyed for around 3 days after cooking.

Eating out – Australia

Katie will be adding more and more Australian food reviews so make sure you never miss a post and get yourself subscribed. Review- The Apothecary 1878

The Apothecary 1878

The chef demonstrates insight into vegan wants and frustrations, through which he has choreographed a really excellent menu. https://theapothecary1878.com.au/ Vegans, behold… My husband and two friends went to Apothecary one Friday night to celebrate my and my friend’s new jobs..My friend is also gluten free, so we gave them a fair challenge, especially as we…

‘Butter’ Jackfruit Curry

This curry is great for the keto among you (if you don’t serve it with rice), for depth/complexity of flavour, showing off & colds/flu (it is not shy on the garlic front!)