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. 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!)