Eggplant Zucchini & Potato

eggplant zucchini & potato

Eggplant Zucchini & Potato 


I love the flavours of eggplant, zucchini & potato and this recipe highlights the textures and the tastes of these unique veggies. Try my recipe for yourself, packed with spice and flavour for you too.  It’s an Indian and Aussie spice inspired dish and so delicious, great with a side of grains, rice, or as a side with any braised meat or white fillet of fish, hey presto dinner’s ready!


1 huge zucchini (4 -6 smaller sized)

1 huge eggplant (2-4 smaller sized)

5-6 potatoes

1 Spanish onion

3 cloves of garlic

1/4 cup olive oil (EVOO)

4 cloves

4 peppercorns whole black

4 tsp cumin spice ground

2 tsp turmeric powder

2 tsp medium curry powder

2 tsp ginger powder

2 tsp coriander seed ground

1 tsp lemon myrtle leaf ground

1 tsp fennel seeds

Sea salt to taste 1 tsp

1 cup filtered water

Just when you think, it’s all Indian, an Aussie spice Lemon myrtle gets to play an important role in creating this unique dish.

Chop all the ingredients into chunks evenly, finely dice the onion, and mince or finely chop the garlic, easy and ready for this dish.

Heat oil in a deep walled fry pan, when hot add the cloves, peppercorns, then the remaining spices to combine. Next the onions and garlic till all spices coat and well combined, add the zucchini first allowing all the spices to fully combine, next the same with the eggplant, stir and toss well together, finally the potatoes spread evenly through and add the filtered water, the veggies will be just almost half way to 3/4 submerged, bring to the boil on high heat, once bubbles begin to appear, drop the temp down to low, put the lid on the pan and allow to simmer for a further 30 mins.

The zucchini will start to break down and become part of the self saucing process, just keep a check on the potatoes as they should not get mushy, but remain in tact and be perfectly cooked through. Once they are cooked through, remove the lid from the pan and allow the liquid to reduce and intensify in flavour, check the sauce from time to time and when it’s got that flavour that’s yummy and creamy in texture is when you can turn the heat off, pop back on the lid and allow to sit for a while in the pan. This is where the flavour just becomes a melt in the mouth sensation ready to prepare a plate and enjoy!

This can be served with brown organic rice or crusty bread for any vegetarian, or aside dish with a fillet of white fleshy fish or braised meat. It not only tastes amazing, it’s aroma is beautiful  throughout the kitchen.


This is my version of rustic home cooked light and easy whole food 🙂

eggplant zucchini & potato

Eggplant Zucchini & Potato

Baked Camembert with Pear and Cinnamon Confit

Ahh…nothing better than melting butter and preparing baked Camembert cheese with Pear and Cinnamon Confit for a home family and friends warmth feeling.

I have used my favourite tasty filling for this cheese bake, but the filling alternatives are endless, fillings of your favourite dried fruits, herbs, conserves, preserves can also be used, there are no hard and fast rules to your personal taste buds.

So here goes, what I put into my cheese bake is this…

200g the whole Camembert wheel – rind and all – Adelaide hills Udder Delights used
1 ripe organic Pear – Bosc pear used – I love the flesh colour, and do not peel rind,
skin on but well washed, cored and grated
2 tblsp butter – I used Pepe Saya – all natural Australian made
2 tsp coconut sugar preferred – you can use the sugar of your choice
1 tsp ground cinnamon
pinch of fresh dried cloves – grind in mortar and pestle
2 tsp walnuts – chopped – I used mortar and pestle – extra serve nuts
2 tsp Craisins – Ocean Spray – blueberry infused dries cranberries or Raisins can be used – extra serve craisins/raisins
1 tsp honey – Adelaide hills Buzz honey was used

Melt butter in heavy base pan over medium/low heat.
In mortar and pestle grind cloves to powder consistency, add cinnamon and walnuts and pound to gring the nuts into fine chunks, add sugar to combine, then add to the melted butter, turn up the heat to medium, add pear and combine well into spiced butter mixture. Cover and simmer with a lid to contain moisture, but if it looks a little dry add a few splashes of water to it to keep it moist.

spices, butter, camembert, and pear

spices, butter, camembert, and pear

butter, spice  and nuts

butter, spice and nuts

pear and nut spice

pear and nut spice



half camembert wheel

half camembert wheel

Cut wheel in half through the mid section, place one half of the wheel – rind side down into ceramic baker, spread pear mix over the flesh of the camembert, place second half of camembert on top of pear mix flesh side down with rind on the outside, top with craisins or raisins and drizzle honey over the top.

layer camembert, pear spice, camembert, craisins, honey

layer camembert, pear spice, camembert, craisins, honey

Pre-heat oven 170 degrees C, bake for 15 minutes, or until soft and heated through.

Carefully remove baker from the oven with oven mitts on!

ceramic cheese baker

ceramic cheese baker

Baked Camembert with Pear and Cinnamon Confit

Baked Camembert with Pear and Cinnamon Confit

May be garnished with extra walnuts on top.
Serve to the table with crusty bread and favourite crackers.

fresh crusty bread and dry bread crackers

fresh crusty bread and dry bread crackers

Baked Camembert with Pear and Cinnamon Confit

Baked Camembert with Pear and Cinnamon Confit

A microwave can be used, but oven is my prefference.

Coconut Flour – Coconut flour and Banana Pancakes recipe

Coconut flour sourced from the all natural coconut fruit

Coconut flour sourced from the all natural coconut fruit

The properties of coconut flour are so different from wheat flour that it is impossible to use as a wheat flour substitute. Researchers found they were able to use it with standard recipes by replacing 20 percent or less of the wheat flour with coconut flour,
but if much more than 20 percent is used in any recipe, the result will be a complete baking disaster.

Coconut flour is a good idea, but impractical as a wheat substitute using standard wheat recipes.

Coconut flour has several desirable characteristics that make it a promising bakery product with a good source of a variety of nutrients, including protein and contains about 10 to 12 percent protein, which is the same as whole wheat flour.

It is also an excellent source of dietary fibre, coconut flour has nearly five times as much fibre as whole wheat flour and more than twice as much as wheat bran.
Another benefit of coconut flour is its mild taste. You think that it might taste like coconut, but it doesn’t, it is nearly tasteless.
It takes on the flavour of the other ingredients used in the recipe such as lemon, strawberry, or chocolate, but if you want the coconut taste you can add shredded coconut or coconut flavouring just as you would with wheat flour.

The primary benefit of coconut flour is it’s complete absence of gluten.

When I learned about the existence of coconut flour I immediately felt sure this would alleviate some of the allergies that wheat products made me feel, and the sensitivity to gluten overdosing in most products can’t be good for anybodies health condition,

and I love to have an alternative to wheat flour. Changing things up a little.

But where are the recipes available… No one really knows how to use coconut flour effectively. I could replace a small portion of wheat flour in recipes, but that doesn’t help with allergies to wheat, it’s hard to avoid all wheat and gluten nowadays as it’s everywhere in everything. I don’t think this is a balanced diet and should somehow be avoided so as to not overdose on wheat.

I started out by taking standard wheat recipes and adjusting the ingredients and substituting coconut flour for the wheat, and found the coconut flour is a delicious low carb, gluten free alternative to wheat, high in fibre, it’s naturally low in digestible carbohydrate, and low carb,…. and low sugar version recipes work well, and I didn’t feel cramps in my stomach after eating baked goods. 

Coconut flour was not packaged and sold to every food store when I started looking around for it, but now virtually every health food store stocks it, 
which is great news for all gluten intolerant foodies or celiacs as it’s use to make a variety of gluten free and low carb recipes.

Coconut flour recipes are so simple, you simply combine the ingredients – generally coconut flour, eggs, and oil in a bowl, mix and bake, no kneading, rising, or special treatment and no need to add multiple flours, dough conditioners, gums, and other ingredients making baking more natural than ever, and so easy to bake gluten free goods using coconut flour other than wheat flours.


See for yourself, coconut flour, enjoy!

Try this…

Coconut flour and Banana Pancakes recipe

Servings: 8
Preparation Time: 15 minutes

3 eggs
1/2 cup mashed or chopped banana
1/4 teaspoon vanilla extract
1/2 tablespoon ground cinnamon
2 tablespoons honey
2 tablespoons coconut flour
coconut oil
Add optional – dried blueberries, walnuts, or coconut flakes.

Let rest for about 5 minutes, allows the coconut flour to thicken the batter.

Pour batter onto pan or griddle, first side about 4-6 minutes depending on griddle heat, bubbles appear,
it’s time to flip when pancakes start to look matte and no longer looks like raw batter. At this point they are ready to be
flipped, about another 2 minutes or so, done.

Coconut Flour Banana Pancakes

Coconut Flour Banana Pancakes


Pot Slow Roast Beef

Have you ever tried making a Pot Slow Roast Beef… so easy and so delicious,…I don’t want to be wasting any time with written words with you as the cooking time is…. long and slow, but I have to say we are well on the way to making this fantastic meal by getting on this page, lets get started, it’s tender melt in your mouth delicious!

First things first….herbs, spices.

When it comes to produce, fresh is always best, chemical and hormone free or organic.

This applies to not only the meat, but the herbs and spices and anything that will go into your mouth. The produce used in these images are all chemical and hormone free and organic, including the salt and the whole pepper corns.

  • 1 – 2 Spanish Onion
  • 4 -5 garlic peeled and sliced garlic cloves
  • 1/3 of a cup or as many dried black pepper corns as you like
  • Generous pinch of oregano
  • Pinch generous – dried red chilli
  • Pinch generous – Sea salt Flakes
  • olive oil drizzled to just coat
  • 1.7 kg Silverside Beef
  • 2 sheets of shortcrust pastry
  • 1 bottle of good drinking red wine – I used a premium Merlot but use what suits your taste and budget

As you can see, you don’t need too many ingredients to make an unbelievable tasting dish, just well thought out ingredients with nutritional value and loads of flavour.


pot slow roast

This is the most mouth watering pot slow roast with intense pepper flavour that melts away in your mouth brings the juices to the mouth in an instance and has you longing for more. We are talking about the most amazing underestimated pieces of beef that should not be underestimated ever!

In a mortar and pestle, pound the pepper corns – the star of flavour, a nice handful, sea-salt flakes, and oregano, chilli flakes to a medium combined texture. Now I don’t give measurements for how much pepper corns, I personally add alot, for an intense flavour, make this your very own recipe with trial and no error.

cast iron pot with lid

My roasting dish is a Cast Iron French Casserole Pot with Lid and Oven is my method preferred with roasting, but you can also use the slow cooker.

Pepper and Spice Encrusted Meat

Pepper and Spice Encrusted Meat

Slice Spanish Onion and garlic, into the roasting dish or cooker, I do add some of the pepper spice at this point, rub the remaining pepper herb salt mix onto your piece of beef well all over and place the prepared meat on top of the onions and garlic. Pour in wine half way up the wall of your cooking dish. Now we are ready to pre-heat the oven to 150 degrees celcius and prep the rack on low middle oven. 

Add shortcrust pastry over the top of the whole lot, with over hang over the cast iron pot as pictured, place the lid over the top to create the seal, fold pastry to created air tight seal, then your ready for the oven.


Cast Iron Pot with Pastry Seal

Cast Iron Pot with Pastry Seal

Wrap all around pot and press to seal well with shortcrust pastry as pictured.

In The Oven @ 150 degrees celcius

In The Oven @ 150 degrees celcius

Roasting time 4 1/2 hours, set timer and forget about it. Once the cooking time is done, allow it to sit till cool to the touch. Then crack open the pastry.

cooling and resting time

cooling and resting time

lid off check it out time!

lid off check it out time!

Shredded Pepper Beef Slow Pot Roast

Shredded Pepper Beef Slow Pot Roast

Pot Slow Roast Beef

You won’t believe your taste-buds, Enjoy!

Honey – Caramelised Apples and Vanilla Porridge



Honey – Caramelised Apples and Vanilla Porridge

I can’t imagine a world without honey. The sweet smell and sticky taste with a wide varieties of flavours to choose from is determined by who and how honey is produced. I have and all time favourite Honey recipe for Caramelised Apples and Vanilla Porridge, but  let’s begin with a little more about where and how beloved honey gets it’s benefits and why it’s so good.

Firstly, Australia is so lucky to have long hours of sunshine and a vast selection of eucalyptus blossoms to make dense thick, pure rich golden goodness, some of the worlds best honey.

Since Europeans first introduced the honeybee Apis Mellifera to Australia in 1822, to pollinate food producing crops, Australians have been amazed by the diversity available in honey types, with over 700 species of eucalypts which keep on hybridising into new varieties, which makes flavour possibilities endless for Australian honey.

Kangaroo Island, an Island South of Australia, also and luckily houses a very important visitor, the medicinal European bees from the region Ligurian, in Italy which have been saved from distinction and they too have the most amazing quality and distinct light honey texture and flavour.

Honey flavours in Australia yield better know variety types despite the vast subspecies, such as Yellow box, Red Gum, and Iron Bark.

Freshly produced honey is always liquid, with time, some varieties become crystallised or candy. The crystal process is a natural occurring process. The varieties which take the longest to crystallise are Stringy Bark and Yellow box and without a hint of any other type of honey, if kept completely pure of type, are said to never crystallise at all.

Honey is made up of naturally occurring sugars and moisture, mainly fructose or fruit sugars, next is glucose, maltose and finally sucrose. Each honey with their own slightly different ratio of sugars. Honey also contains protiens, amino acids, vitamins – thiamine, riboflavin, niacin, pantothenic acid, pyridosine or B6, ascorbic acid or vitamin C and minerals calcium, copper, iron, magnesium, phosphorus, potassium, sodium and zinc. Nature created honey to provide us with pinocembrin, an antioxidant found only in honey and bee propolis.

Here is a break down of flavoured honeys:

orange blossomcitrus sinesis – A subtle floral citrus flavoured beautiful light translucent coloured honey grows in the orange groves of the riverina and riverland – fresh fruity

yellow boxEucalyptus Melliodora – a pleasant fresh aroma and flavour with a beewax undertone, yellowish bark and cream flowers perfect when cooking chicken or making a mustard honey dressing over chat potatoes, are grown eastern mainland Australian countryside – fresh fruity

ironbarkEucalytus crebra, Eucalyptus fibrosa, etc… – known as the natural survivors of drought, this native hardy group of eucalyptus trees with almost black bark with amazing rough texture which grows in open forests, dry sweeping plains, undulating slopes and hillsides with a honey light in colour and a warm subtle fresh buttery taste, especially loved by those with regular sweet tooth cravings, as one teaspoon with hit the spot, and is loved by children – warm flavoured honey

black boxEucalytptus largiflorens – grows on heavy alluvial soils on the Western Plains of New South Wales and Victoria, with a consistent flavour, tastes slightly caramelised like brown sugar – warm flavoured honey

red sticky barkEucalyptus macrorhyncha – renowned honey producers of North East Victoria, the trees carry their buds for 2 years before flowering, usually honey only produced every 2 – 4 years depending, strong aromatic woodsy flavour, a bit like caramelised walnuts, brightly coloured honey with a reddish tinge, generally used for baking – strong deep flavour

tasmanian leatherwoodEucalyptus lucida – a cool temperature rainforest tree, producing white showy flower masses in World Heritage listed areas, a light amber coloured honey, destinctive dry floral flavour and the aromas is floral with a hint of spice, suitable for savoury dishes, tomato based casseroles etc… – strong deep flavour

Tips and Tricks

  • Substitute Sugar for Honey when cooking
  • Use the same measure for Honey as you would Sugar, however reduce the liquid content of recipe by 1/4 and reduce oven temp. by 15%
  • Cakes and Biscuits made with Honey keep longer, absorbing more moisture
  • Improve flavour and texture to baked biscuits and moisture to cakes
  • Use a metal spoon dipped in hot water first to measure honey as the honey will slide of easily
  • Adding one tablespoon of honey mixed though a fruit salad is a taste sensation
  • BBq homemade marinades with soy, chili sauce, garlic,onion on your favoured meat is delicious
  • Substitute Honey for Sugar in your regular daily cup of tea
  • Honey served with breakfast cereal, yoghurt and fruit, toast, crumpets, you name it, is a wonderful way to start your day
  • Use a teaspoon of honey to soothe a sore throat
  • Not only is Honey great tasting, its good for you too, a natural source of carbohydrates to provide energy and strength
  • Honey boosts performance and endurance and reduces muscle fatigue in athletes

Try a teaspoon of Honey and Bee energized when your feeling tired!


Caramelised Apples

2 red apples

2 tablespoons butter

2 tablespoons Honey

heat a non stick frying pan, add butter and when foam subsides add apples, cook each side for 1 minute, add the honey, cook for a further 2 minutes, or until apples are golden and caramelised.

I have enjoyed this recipe with bbq pork cutlets, but also enjoyed in the morning at breakfast with vanilla porridge


1 cup rolled oats

2 cups milk

1/2 cup water

1 teaspoon vanilla extract

Place the oats, milk, and water in a saucepan and cook stirring occasionally for 6 minutes. Add the vanilla, cook for further 2 minutes, or until thick.

Top porridge with the caramelised apples and drizzle extra honey on-top.

Yum! Honey – Caramelised Apples and Vanilla Porridge, Enjoy!

Pompei’s Artisinal Gelateria on Bondi Beach

George Pompei, owner of Pompei’s Pizzeria and Artisinal Gelateria on Bondi Beach serving up the best Gelato and Sorbet in Australia.
Nothing compares to the flavour of natural ingredients with true flavour of what it should be and now you can taste the difference for yourself next time your heading down to Bondi Beach, Australia’s most famous and beautiful beaches of Australia.

Jill Dupleix speaks to George Pompei in this video,… check out the video here for yourself, not only is the newly made cabinet worth seeing, you will also find out about his wonderful natural gelato and sorbet.

Visit Pompei’s Bondi Beach and be sure to sample some of their Artisinal Gelateria.

honey roast lamb

 honey roast lamb 

This honey roast lamb family favourite is an outstanding roasting meal, and if you love honey like me and my family love this roast, your going to love this recipe honey roast lamb. There is something so satisfying with the result it brings even after all the time and effort spent to prepare, but it’s worth every minute you spend watching it in the roasting process, take note.. there is watching to be done.

The honey baste can also be used with great success in results with honey rack of lamb, but if that doesn’t appeal, just choose the roast best preferred by your tastes. 


The prep takes 10 minutes, and cooking time will be the most part with 2 1/2 – 3 hours. Based on the 30 minute to 500g meat ratio.

What your result will be is a succulent moist meat with a taste sensation.

You will need:

  • 1.5 kg (or there about) – leg of lamb
  • 2 cups chicken stock
  • 1/3 cup soy sauce
  • 1/3 cup red wine
  • tablespoons honey
  • 2 tablespoons brown sugar
  • 2 teaspoons minced fresh ginger
  • 2 cloves of garlic 

Remove lamb from the refrigerator 30 mins before cooking time, combine all other ingredients together in a saucepan, bring to the boil whilst stirring, then remove and allow to cool. Preheat oven to 180 degrees C.

Place the lamb in a baking dish and pour the sauce over the meat. Roast lamb for 1 1/2 hours, basting with the sauce on occasion every 20 minutes and maintain liquid from evaporation by adding extra water or red wine, but trying all along not to scorch the sauce.

Remove the roast from baking dish and allow to rest in a warm serving dish and loosely cover with bake paper then foil and allow to rest for 10-15 minutes to allow the meat to rest and suck up all the juices and be easier to carve.

Heat the remaining juices left in the baking dish to make a gravy out of it, serve with the lamb on the side.


Lemon Curd Recipe – also known name is Lemon Butter Recipe

lemon curd  Lemon curd – Lemon butter Recipe is one of those delectable basics I always have in a jar refrigerated. it’s really quite simple once you know how, and when you know how to make it yourself, you will never buy it store bought again, it just has more zest zing and you can also use your own preferred ingredients, sourced butter of choice and organic  grown lemons etc.. I like to use imported French butter as it is light and fluffy in texture as aposed to the locally churned butter in Australia which is darker in colour, which also means to me it has more fat content and will be a much heavier texture with the end result, which is also perfectly fine if that is the texture you wish to achieve but each to their own, a traditional French recipe can be altered with the products used to create it, when I make my Lemon curd, personally French butter is too good to be true, but I have also experimented with Danish butter and it was pretty good for the store bought sourced item… but if you live in the country areas and are able to visit local farms and producers of fresh organic butter daily churned, which is out of this world wonderful, I recommend going there and buying and supporting the local community and it’s producers, your helping the economy, there is less travelling time your produce has to do, which means the better, the fresher, and much more cost effective for the wallets and purses it will be. 
That being said…..
Food should be eaten not only for purpose, but also for pleasure. I believe that dessert indulgences are just as important in ones diet to liven up the taste buds, not ignore them. Yes, nutrients is needed more importantly in your daily diet, but variety is everything, sugar  in moderation of course, it’s not only suggesting that there is a conclusion to the end of a dinner whilst giving the perfect sweet indulgence that one sometimes craves, without the heading for the pre-packaged sugary treats which have little to no nutrient values at all.

 lemon curd – also referred to as lemon butter and it most definitely can be used to butter your toast in the morning, spread it between 2 layers of sponge cake for morning tea or fill a sweet tart shell for an afternoon or after dinner delight.

Here is the ingredients needed to create your very own taste of France…

5 large organic egg yolks

100g castor sugar

110 ml strained fresh squeezed organic lemon juice is best

125 g unsalted butter, organic if possible, cubed in pieces

1 Whisk egg yolks and sugar until light and fluffy, then add the lemon juice, cook in a bain marie , stirring constantly until thick.

2 Add the butter piece by piece making sure each piece is incorporated before adding the next piece. the mixture will start to thicken as you go along and by the time you get to the last piece and fully incorporated, remove the pot from the heat and blunge the base into an ice filled with cold water bowl  immediately to cool and stop the cooking process.

3 To store, spoon the lemon curd into a sterilized jar and keep refrigerated till needed.

 lemon curd tartlet