yum. Gluten Free Magazine August 2015

FAMILY FEASTING ISSUE

AUGUST 2015

MEET GF CHAMPIONS | EATING OUT | 30 + GLUTEN-FREE RECIPES | LATEST PRODUCTS

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⌀琀愀戀氀攀漀昀瀀氀攀渀琀礀

CONTENTS {

Y U M . G L U T E N F R E E M A G A Z I N E – FA M I LY F E A S T I N G I S S U E

22

40

Delight the senses

Launch into these ideas

24

42

ANDI LEW

64

Add these goodies to your shopping list

Australia’s very own wellness woman

Asian influences

26

46

68

CASEY-LEE LYONS

08

COELIAC QUEENSLAND

Coeliac Queensland is there to support you

10

TABLETALK

What’s new, what’s fab, what’s made us shout ‘hooray’ this month

12

}

PRODUCTS

JESSICA SHELLEY

Feasting with friends

ALISON MORGAN

ASANA BY CHEF PETE EVANS

ELAINE POW

TRAVEL

Gluten free, worry-free holiday

The bright, the bold and the paleo

36

KIRA WESTWICK

HEALTHY READING MATERIAL

This yummy mummy

Gluten-free bookworms unite!

48

THE MERRYMAKER SISTERS

Merry little feast

38

THE MUESLI

Bowled over

54

BUSINESS PROFILE

How much can a Wilde Koala beer?

58

AMY CHATWIN

Have your cake and eat it

70

LISA MCINERNEY

Sweet cravings

74

JULES GALLOWAY

Healthy eats

76

BROOKFARM

Honest old-style cooking

AUGUST CONTRIBUTORS {

SET THE TABLE AND MEET OUR YUM. MAGAZINE RECIPE EXPERTS

EMMA AND CARLA PAPAS The Merrymaker Sisters Emma and Carla are the Merrymaker Sisters: health and happiness bloggers, authors and health coaches. They share healthy, paleo recipes and inspiration. www.themerrymakersisters.com

JULES GALLOWAY Jules Galloway Jules’s goal is to introduce as many people as possible to an exciting new way of eating and living. To bust through the old nutrition myths and misinformation and teach a fresh approach to choosing the right foods. And above all, to show you that it’s easier than you think to lead a happy, healthy, whole food life. www.julesgalloway.com

ALISON MORGAN Relauncher Alison is director of Relauncher, one of Australia’s leading health and wellness industry connectors (she founded Australia’s Health & Wellness networking events in 2013), an expert business coach and a respected industry blogger. www.relauncher.com.au

LISA MCINERNEY Mummy Made it Lisa is a mum and chiropractor with a passion for healthy, creative baking.

Her website features healthier versions of your favourite desserts and treats using gluten-free, paleo-friendly and natural ingredients. www.mummymade.it

}

AMY CHATWIN Throughly Nourished Life Amy started Thoroughly Nourished Life as a way to celebrate and share the way she nourishes herself every day. She makes gluten free, vegetarian fare and strives to share a balance of healthy and decadent food on her blog. www.thoroughlynourishedlife.com

CASEY-LEE LYONS Live Love Nourish Casey is a qualified nutritionist, naturopath and director of Live Love Nourish; an online health and wellness website specialising in nutritionally-designed recipes and programs. www.livelovenourish.com.au

JESSICA SHELLEY A Gluten Free Kin In 2012, Jessica was hospitalised twice with undiagnosed symptoms. After much testing, doctors discovered she had coeliac disease.

Jessica could not find a fun and simple cookbook that had tasty GF recipes in it. A Gluten Free Kin, the cookbook, was born. www.aglutenfreekin.com

CONNECT THE DOTS {

HOW TO READ YUM. MAGAZINE

}

yum. | the healthy chef

You’ll notice throughout this magazine we’ve featured coloured dots within recipes that let you know how allergy-friendly that particular recipe is.

While we’ve done our best to bring you the most accurate information, please note that you should always check the ingredients lists of all recipes (and products) before using them, in accordance to your allergies.

green pea fritters {

IngredIents

2 tablespoons fresh chopped parsley 2 organic/free range eggs zest of 1 lemon 150g (5¼ oz) good quality ricotta 1 ½ tablespoons coconut flour (see notes) Pinch of sea salt and pepper

{ reMeMBer } It’s important to cook them over a low, gentle heat on each side until golden and cooked through. serve with a squeeze of lemon and enjoy. You can also accompany with leafy greens or steamed vegetables and drizzle with cold pressed olive oil and lemon.

smash the green peas roughly either by hand or by using a blender or food processor. Make sure to keep it chunky as this is not a puree.

Combine the smashed peas into a bowl with parsley, egg, lemon zest and coconut flour. the coconut flour will thicken the mix and allow it to hold its shape when cooking. season with salt and pepper and taste to check.

+ Makes 6 + { nOtes } Coconut flour is available from most health food stores. It can also be replaced with other gluten-free flours such as almond meal or brown rice flour. Quantities of almond meal or rice flour will need to be doubled – just enough so that the fritter will hold its shape when cooked.

Add the ricotta last, smashing it through the pea fritter batter – make sure to leave nice chunky bits of ricotta through the mix.

Heat a pan over a low heat with a little olive oil.

Cook spoonfuls of pea fritter mixture - as much as you would pikelets or small pancakes. You should get about six green pea fritters.

gluten free

GLUTEN FREE

}

300g (10½ oz) green peas (if using frozen, make sure to defrost first)

DAIRY FREE

VEGAN

For dairy-free fritters – omit the ricotta all together.

SOY free

Sugar free

NUT FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

SHOP GLUTEN FREE WITH CONFIDENCE {

FROM COELIAC AUSTRALIA – WWW.COELIAC.ORG.AU

}

The Crossed Grain Logo (pictured below right) helps you shop gluten free with confidence, as products with this logo on the packaging have been developed to make gluten-free choices quicker, easier and safer. All products using this logo have been reviewed and approved by Coeliac Australia as part of their endorsement program, and are suitable for a gluten-free diet.

Coeliac Australia asks that you support these manufacturers by purchasing products carrying this logo whenever possible. This will help maintain the range and variety of products available from these manufacturers and encourage them to continue to supply gluten-free options for those with Coeliac Disease or other conditions requiring a glutenfree diet. Products that use this logo are: • Tested to have gluten levels <20ppm (considered suitable as per the Codex standard for gluten). Should the logo be used in combination with a gluten-free claim, the product must measure to have no detectable gluten as per the FSANZ guidelines for gluten free.

• Subject to lab testing every 12 months and random annual audits.

• Independently approved.

• Supporting those following a gluten-free diet.

PUBLISHER Jumpin Publishing Pty Ltd MANAGING EDITOR Bianca Shugg CREATIVE DIREC TOR Vanessa Russell www.raspberrycreative.com.au NATIONAL SALES MANAGER Olivia Jackson SUB-EDITOR Belinda Glindemann www.bellepr.com FEATURE WRITER Olivia Jackson CONTACT US: FACEBOOK yumglutenfree INSTRAGRAM yum.glutenfreemagazine TWITTER yum_gluten_free GENERAL ENQUIRES info@yumglutenfree.com.au CONTRIBUTE products and images contribute@yumglutenfree.com.au ADVERTISING advertise@yumglutenfree.com.au

Most of my childhood memories are based around food and family. Camping on the Murray River, vegetables from the back garden, large family gatherings, weekend getaways with friends, birthday celebrations, Christmas, Easter – you name it, we celebrated it!

From freshly baked bread to tables filled with food, this issue’s ‘family feasting’ theme is about getting back to basics and enjoying the simple things in life, like I do; family and food.

I am sure everyone can remember a moment where time almost stood still because you just got so wrapped up in the company of loved ones and the act of sharing homemade food? I would love you to share your favourite family dish with us over on our Facebook page this month.

Happy eating.

EDITORIAL editorial@yumglutenfree.com.au MAG SUBSCRIPTIONS www.yumglutenfree.com.au

MAGAZINE NOW AVAILABLE HERE! Bianca Shugg Publisher/Editor

Cover shot courtesy Brookfarm www.brookfarm.com.au

N E X T I S S U E - S E P T E M B E R 2 0 1 5 - B I R T H D AY PA R T I E S

Our lovely Sponsors:

Disclaimers and Limitation of Liability The content of yum. gluten free magazine, including the information, names, images, pictures, logos and icons regarding or relating to www.yumglutenfree.com.au or its products and services (or to third party products and services), is provided “AS IS” and on an “IS AVAILABLE” basis without any representations or any kind of warranty made (whether express or implied by law) to the extent permitted by law, including the implied warranties of satisfactory quality, fitness for a particular purpose, non-infringement, compatibility, security and accuracy. These terms shall be governed by and interpreted in accordance with the laws of Australia. If you are a consumer, then you may have rights to bring court proceedings in the courts of the country in which you are domiciled. Otherwise, to the fullest extent permitted by law, you and we shall bring all court proceedings in the courts of Australia. Copyright Notice The written and visual contents of this magazine are protected by copyright. You may not reproduce our content online or in print without first obtaining written permission. yum. magazine content cannot be reprinted without obtaining author permission and notifying the magazine. The unique combination of images, colours, sizes, typography, and positioning – “the design” of this magazine is copyright by yum. magazine and may not be reproduced. Images cannot be reproduced outside this magazine, except by the photographer or stylist who created them. The CSS, XHTML, and JavaScript used to design this magazine is considered part of the design of the magazine that is copyrighted.

Make that sugar free start this September

Summerâ&#x20AC;&#x2122;s around the corner.

What better time to get on a path to healthier living.

Sugar Free September is the ideal place to start. Get involved and enjoy the feeling of having more energy on less sugar.

What have you got to lose? Except maybe a kilo or two.

Check out our SFS plan for success at

sugarfreeseptember.com.au

YUM. | COELIAC QUEENSLAND

COELIAC QUEENSLAND NEEDS YOUR HELP { C O E L I AC Q L D D E P E N D S O N T H E G E N E R O S I T Y O F F U N D R A I S E R S T O C O N T I N U E T O P R O V I D E VA L UA B L E S E RV I C E S T O T H O S E W I T H C O E L I A C D I S E A S E . C A N Y O U H E L P ? }

Have you ever thought about fundraising in support of Coeliac Queensland?

Coeliac Queensland does not receive government funding and is reliant on membership, donations and fundraising to survive.

Coeliac Queensland is fortunate to have a group of dedicated supporters in Cairns who regularly fundraise to support the work we do for regional families.

For example, this group of loyal volunteers spends many hours volunteering at the Cairns Ironman event. Instead of paying the volunteers, Cairns Ironman donates the “wages” to Coeliac Queensland. The group starts at 10am and works through until 1am (with quite a few of the group working the entire 15 hour shift, or more). For several years, their job has been to provide runners with a “Finisher” t-shirt at the completion of their event.

We also have fundraisers participating in large community events, such as the Bridge to Brisbane fun run, who combine their event activity with fundraising. One of these fantastic fundraisers is Sophie who is raising money to support Coeliac Queensland and her sister who was diagnosed with coeliac disease three years ago.

If you are interested in fundraising for Coeliac Queensland, please contact our office on 07 3356 4446 and we can assist with tools and resources to make your fundraising experience enjoyable and rewarding. You can also fundraise and collect donations online using Everyday Hero.

To view Sophie’s fundraising page and make a donation visit https://b2b2015.everydayhero.com/au/sophie

Volunteer organiser Ann Sherwood says it is generally a long, hard day but her group has loads of fun while they help out.

“It’s always cold, wet, sunny and windy – but awesome fun!” she says. “The competitors are always so appreciative of the volunteers. We have been doing this for five years now – and we can’t wait for next year!”

Fifteen hours straight is definitely a long shift and, in 2014, they faced constant rain and cold winds the entire time too!

Glen Harriss Executive Officer

YUM. | TABLE TALK

TALK OF THE TABLE {

W H A T ’ S N E W , W H A T ’ S F A B , W H A T ’ S M A D E U S S H O U T ‘ H O O R AY ’ THIS MONTH – IT’S ALL HERE

}

Pictured above from left, new Food for Health muesli bars; The Merrymaker Sisters’ new cook book; Roza’s new mayo.

FOOD FOR HEALTH INTRODUCES NEW PRODUCT With the obesity rate in Australia rising, it is no wonder the public is turning to healthier food substitutes. Food for Health, one of Australia’s leading muesli brands, has launched its latest addition to the health food aisle – Coconut and Vanilla Blueberry muesli bars.

With no added cane sugar, gluten, wheat and dairy, it is the perfect healthy mid-meal snack.

favourite droolworthy, paleo-inspired recipes. The recipes have been designed to combat that heavy bloated feeling by removing nasties like gluten, grains, refined sugar and dairy. They’re quick and easy to make with simple instructions. You don’t have to be a superchef or have a zillion ingredients. Perfect for busy weekdays! www.themerrymakersisters.com

MAYO MAKEOVER Full of nutrient-packed superfoods including chia seeds, cacao, coconut, blueberries and quinoa, the muesli bars are high in fibre and protein and are FODMAP approved.

The coconut bars include chia seeds, coconut, cacao, psyllium, rice bran syrup and are naturally sweetened with natvia. These ingredients are packed full of omega 3 fatty acids, dietary fibre and antioxidants, keeping you fuller for longer. The vanilla, blueberry bars contain blueberries, wholegrain teff, chia seeds, quinoa, coconut, amaranth and rice bran syrup. This bar is high in protein providing essential amino acids for the body and great for blood sugar management.

Available in Woolworths, Independent Supermarkets and online stores. www.foodforhealth.com.au

THE MERRYMAKER SISTERS GO HARD COPY The Merrymaker Sisters have finally released their first hard copy cookbook. Make It Merry includes more than 70 of their

Mayonnaise has always been a much loved addition to many Aussies’ favourite foods, but many have sadly had to go without due to a variety of food intolerances and allergies. Thanks to a new vegan mayonnaise by Roza’s Gourmet Sauces however, this problem is no more – proving you really can have it all when it comes to enjoying food.

A recipe two years in the making, Roza’s has created a traditional tasting mayonnaise without the ingredients that many food-allergy sufferers and vegans have to avoid. It’s soy, dairy, egg, nut and gluten free, which means everyone, no matter what your diet, can enjoy it.

Not just vegan friendly, this mayo is also animal friendly, with 20c from the sale of every jar of Roza’s Vegan Mayonnaise donated to the HSI (Humane Society International) Australia. So not only will your mealtimes be a whole lot saucier, you’re also giving back to the community. www.rozas.com.au

YUM. | TABLE TALK

EAT STREET

VEGE RAMA, WEST END, BRISBANE Vege Rama serves healthy, home-cooked style food, with many organic ingredients inspired by various cultures. www.facebook.com/VegeRama Pictured above, Thr1ve turns mealtime into healthy fun time for kids.

YOUR KIDS CAN NOW THR1VE ON FAST FOOD THR1VE, the Real Food Fast Food chain, has developed a new healthy fast food kids’ menu for breakfast, lunch and dinner that offers a selection of delicious meals, snacks and smoothies that kids (and their parents) will love.

THR1VE CEO and founder Josh Sparks says: “As a busy single dad, I know how hard it can be to find healthy fast food that suits both me and the kids. Having developed delicious and healthy real food menus that have proved a hit with busy adults on the go, it was a natural next step to introduce a kids’ menu that even the fussiest of little ones would embrace, and support busy families to eat together and to eat well.

THE STUNNED MULLET, NORTH SHORE, TOWNSVILLE The Stunned Mullet serves the very best fish and chips but also happen to be a member of Coeliac Queensland to bring you the best gluten-free options. www.facebook.com/thestunnedmulletfc

Families can start the day with tasty breakfast options such as the ‘Pebbles and Bam Bam’ bowl of free-range scrambled eggs with bacon, or for a naughty sounding but actually good for you light and fluffy option, the ‘Pancake Poppers’ are amazing Dutch mini pancakes, served with banana and honey.

For lunch or dinner, kids can ‘build their own’ Super Healthy Bowl with delicious ingredients such as zucchini noodles with grilled chicken and lemon and herb sauce or sweet potato mash with pulled beef and barbeque sauce. And the shakes may taste like a sugar-laden alternative on the usual kids’ menu, but they are built around real fruit, high quality grass fed whey protein and a range of base liquids, including our house made raw almond milk.

As always at THR1VE, everything is gluten free, with no added sugars. Available 7 days a week at THR1VE stores in Sydney, Melbourne, Brisbane and Canberra. www.thr1ve.me

NACHO STALL, WEST END, BRISBANE Amazing gluten free, vegan and dairy-free options.

The fresh lemonade is amazing! Check them out at Boundary Street Markets at West End.

YUM. | KIRA WESTWICK

THIS YUMMY MUMMY { PUTTING THE MEANING BACK INTO WHOLE FOOD COOKING } Words Samantha Kirton

As a mother of two gorgeous girls, Kira Westwick understands the need for healthy food. Together with her husband, Kira runs an online health program focused on weight loss and wellbeing through wholesome, sustainable and delicious options. Certified in nutrition, personal training, pilates and yoga, this dynamite most of all loves to spend her time cooking healthy recipes for her family.

With her Wholesome Kids eBook, Kira is intent on helping parents build a healthy food culture in their home and to inspire children to consciously fall in love with whole foods. Her mission? To bring back the joy and wisdom of cooking and sharing whole food as a family.

You have an amazing list of accomplishments. What prompted you to inspire others through whole food eating?

I grew up in a family where food was valued as the foundation of every celebration and the majority of our meals were prepared from scratch. Our lunchboxes were filled with home baked treasures, as we couldn’t afford the processed food that we find in lunch boxes today.

With this amazing whole food foundation, I was a very active and healthy child. In my early twenties however, my health started to decline. It started with glandular fever and ended in chronic fatigue. I was stressed, depressed, exhausted and had lost all enthusiasm for life. With little answers from the doctor, I began my own research. The day I took responsibility for my health was the day I started to get my life back and what began to unfold was a lifechanging realisation that the wrong foods and lifestyle choices were fueling my illnesses, and therefore the right foods and lifestyle would be the only ‘medicine’ that could heal me.

YUM. | KIRA WESTWICK

You’ve once been quoted saying that Jamie Oliver is your ‘foodspiration’. Why is this?

Jamie Oliver is using his fame to raise awareness of the importance of getting back to real food. Getting back into the kitchen and finding the joy that comes with cooking and sharing whole food, as a family, is fundamental to our health and happiness. Who we let cook our food is a direct reflection of how healthy we are. Food corporations have been working hard for decades to dismantle our culture of home cooking and I think it’s time to take it back! Jamie shows the world how fun, easy, delicious, budget friendly and convenient it can be for even the busiest families to bring a whole food culture back into the home.

Tell us about your experience on MasterChef: I was incredibly lucky to be part of MasterChef 2014, where I was able to show my passion for delicious healthy food to the nation. It was by far the hardest thing I’ve ever done, and the most outside my comfort zone I’ve ever felt. I grew so much through the experience and it’s given me the confidence to really chase my dreams – if I can do that, I really can do anything!

Why is gluten-free eating important to you?

My family and I don’t subscribe to rules or labels. We eat intuitively and our diet loosely resembles a combination of paleo and vegetarian meals as this is how we feel most vital. I choose to avoid gluten not because I believe grains are inherently bad for us, but because what man has done to them has made them unhealthful.

Nowadays wheat is vastly different to the traditional seeds of antiquity, having been specifically bred with a much higher gluten content and grown twice as fast and twice as hardy. It is then stored for months on end, not only reducing nutrient content but also being subjected to fumigation, fortification (to replace deteriorated nutrients) and nitrogen flushing for preservation. We can easily see why grain sensitivities are on the rise, especially when they are one of the most convenient and over-consumed foods in our diet.

What are your favourite gluten-free meals that you like to prepare?

Thai and Mexican are the most popular cuisines in my home, which is perfect because traditional recipes are largely gluten-free already.

Pulled chicken on baked sweet potato with guacamole and salsa is always a winner. My clean and gluten-free versions of fried chicken and salt and pepper calamari often make a special appearance too.

When it comes to dessert, my clean raw salted caramel slice and sweet potato brownies are divine and the most popular recipes on my blog too.

How do you stay healthy?

The key is balance. When I have balance in my ‘5 Fs’ (family, friends, fitness, food and fun), I feel centred and happy. I also listen to my body and I count vitality rather than calories.

www.kirawestwick.com www.facebook.com/kiraswholesomekitchen www.instagram.com/kiras_wholesomekitchen

YUM. | DAN BARRETT

The key is balance. “ When I have balance in

my ‘5 Fs’ (family, friends, fitness, food and fun), I feel centred and happy.

I also listen to my body and I count vitality rather than calories

”

YUM. | KIRRA WESTWICK

YUM. | KIRA WESTWICK

BAKED RICOTTA & SWEET TOMATO PASTA This simple pasta recipe will really surprise you in its flavour! The sweetness of the tomatoes with the balsamic vinegar, fresh basil and creamy ricotta is a heavenly combination that my family adores.

{

INGREDIENTS

}

1 tub organic ricotta cheese or goats cheese pepper and salt, to taste 1 tsp dried oregano 1 onion, diced 2-3 cloves of garlic, crushed 6 large fresh organic vine-ripened tomatoes, diced 1-2 tbsp balsamic vinegar, to taste 1 tsp raw honey, to taste shredded or torn fresh basil, to taste brown rice gluten-free pasta

Place ricotta in a small ovenproof dish, drizzle with oil and season generously with salt, pepper and oregano. Bake until golden and bubbly.

Meanwhile fry onion and garlic in a little oil until soft. Add tomatoes and simmer for 15 minutes or until tomatoes begin to break down. Season to taste with vinegar, honey and salt.

Serve as it is or I like to pulse in a blender for a creamier, but still slightly chunky sauce. Toss with chosen pasta and crumble over baked ricotta cheese, lots of torn fresh basil and a generous drizzle of olive oil. Serve immediately.

GLUTEN FREE

EGG FREE

{ SERVING SUGGESTIONS } A pinch of chilli flakes, handful of olives and a sprinkle of parmesan cheese are optional additions to really enhance the flavours in this dish. Use two cans of tomatoes if tomatoes are not in season. + Serves 4 +

NUT FREE

SOY FREE

YUM. | KIRRA WESTWICK

YUM. | KIRA WESTWICK

BANANA TEA CAKE Gluten free and sweetened with whole fruit, baked cakes do not get more wholesome than this.

{

INGREDIENTS

}

3 ripe bananas 3 organic free-range eggs 1tbsp raw honey or a few drops of stevia, optional ½ tsp ground cinnamon 1 tsp quality real vanilla extract 1/3 cup butter or macadamia or coconut oil 1 tsp baking soda 2 cups almond meal ¼ cup desiccated or shredded coconut handful of your favourite frozen berries handful of pecans or walnuts

Place banana, honey, butter or oil, cinnamon, vanilla, eggs and baking soda in a blender and blend until smooth. Combine with almond meal and coconut in a mixing bowl.

Transfer batter to a small baking dish or cake or loaf tin lined with baking paper.

Bake for about 1 hour at 170°C, or until a skewer comes out clean. { SERVING SUGGESTION } Serve with some plain organic yogurt and a splash of maple syrup or honey. + Serves 4 +

Top with your chosen berries and nuts, pressing in firmly.

GLUTEN FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

YUM. | KIRRA WESTWICK

YUM. | KIRA WESTWICK

CHOCOLATE MACAROONS {

INGREDIENTS

}

2 cups of preservative-free shredded or flaked coconut ¾ cup almonds or macadamias ¾ cup raw cacao powder ½ cup pure maple syrup ¼ cup coconut oil 1-2 dstsp cacao nibs peppermint or orange essence, to taste

Pulse the nuts in a processor to achieve a coarse nut meal.

Mix all ingredients in a bowl and adjust flavours if needed.

Use an ice cream scoop to shape macaroons. Place on a tray lined with non-stick paper. Refrigerate until set. + Serves 4 +

GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

Y U M . | C A S E Y-L E E LYO N S

DELIGHT THE SENSES {

WE ENJOY FOOD WITH OUR EYES AS MUCH AS OUR TASTEBUDS SO THESE COLOURFUL DISHES WILL HAVE YOUR FAMILY SAYING ‘YUM!’ } Recipes Casey-Lee Lyons, www.livelovenourish.com.au

FRESH FISH TACOS {

INGREDIENTS

}

RAINBOW SALSA: 1 ½ cups cherry tomatoes, cut into quarters ½ cup purple cabbage, diced ½ cup fresh coriander, chopped 2 spring onions, chopped juice of 1 lime salt and pepper GUACAMOLE: 1 large ripe avocado, mashed 1 spring onion, chopped juice of 1 lime 2 tbsp fresh coriander, chopped generous pinch ground paprika generous pinch ground cumin salt and pepper, to taste

FISH FILLING: 1kg boneless white fish of your choice, cut into 2cm x2cm cubes 2 tbsp olive oil 2 cloves garlic, crushed 1 tsp ground paprika ½ tsp ground cumin ½ tsp ground coriander pinch ground chilli powder (optional) salt and pepper, to taste 2 baby cos lettuce hearts or iceberg lettuce cups for 4, leaves separated

Prepare salsa by combining all ingredients in a small mixing bowl. Set aside.

Prepare guacamole by combining all ingredients in a small mixing bowl. Set aside.

In a large mixing bowl combine olive oil, garlic, paprika, cumin, coriander, chilli, salt and pepper. Add fish cubes and gently toss in spice mix to evenly coat.

Heat a small amount of olive oil in frying pan over medium heat. Add fish and cook for 10 minutes, lightly tossing to ensure the pieces are cooked through.

To serve, fill each lettuce cup with portions of fish and top with salsa and guacamole. + Serves 4 + Prep: 25 min. Cook: 10 min.

fresh lime wedges and fresh coriander, to serve GLUTEN FREE

EGG FREE

DAIRY FREE

NUT FREE

SOY FREE

SUGAR FREE

Y U M . | C A S E Y-L E E LYO N S

SHEPHERD’S PIE WITH SPINACH & SWEET POTATO MASH

TUNA PIE {

INGREDIENTS

}

BASE: 3 cups cooked quinoa

{

INGREDIENTS

}

1 small onion, finely diced

1 tbsp olive oil

1 extra large egg, whisked

1 large onion, diced

pinch of salt and pepper

4 garlic cloves, crushed

2 tsp curry powder

2 medium carrots, diced

olive oil

2 celery sticks, diced

FILLING:

500g lamb mince

800g good quality canned tuna in olive oil, drained

1 tbsp tomato paste

1 small onion, finely diced

400g crushed tomatoes

4 garlic cloves, crushed

1 cup lamb or vegetable stock

7 extra large eggs, whisked

4 sprigs fresh rosemary

½ cup almond milk

1 cup frozen spinach, defrosted

pinch of salt and pepper

4 cup peeled and diced sweet potato

½ tsp dry mustard powder

salt and pepper, to taste

¼ cup (packed) fresh parsley chopped

In a large saucepan, sauté onion, garlic, carrot and celery in olive oil until softened. Add mince and brown for 10 minutes. Spoon out any excess liquid. Add tomato paste and stir. Add tomatoes, stock, rosemary, salt and pepper and bring to a boil. Reduce to a simmer uncovered for 25 minutes or until liquid has reduced. Meanwhile, pre-heat a fan-forced oven to 200ºC. Boil or steam sweet potato for 10 minutes or until tender. Drain well. Mash sweet potato with a pinch of salt and pepper. Add spinach to mince filling and stir. Spoon mince into a large ovenproof baking dish. Top with mashed sweet potato using a fork to spread evenly. Drizzle lightly with olive oil. Cook in oven for 20-25 minutes or until sweet potato edges are golden.

Pre-heat fan-forced oven to 170°C. In a large mixing bowl combine all of the base ingredients and mix well. Press base mix onto the bottom and sides of a large pie dish (approx 26cm) lightly greased with olive oil.

Flake tuna over base. In a mixing bowl combine remaining filling ingredients.

Pour filling gently and evenly over tuna. ake in oven for 50 minutes to one hour or until firm. + Serves 6 + Prep: 15 min. Cook: 50 min.

+ Serves 4-6 + Prep: 15 min. Cook: 55 min.

GLUTEN FREE

EGG FREE

DAIRY FREE

SOY FREE

SUGAR FREE

GLUTEN FREE

DAIRY FREE

SOY FREE

SUGAR FREE

YUM. | PRODUCTS

GLUTEN-FREE GATHERINGS { ADD THESE GOODIES TO YOUR SHOPPING LIST IN AUGUST

}

1.

3.

2.

8.

9.

4.

7.

6.

5.

1. Botanical Cuisine cashew mayonnaise,www.botanicalcuisine.com 2. Orgran Deli Crackers - multigrain with poppyseeds www. orgran.com 3. Kiwa Vegetable Chips mix www.kiwalife.com 4. Brookfarm Macadamia Oil infused with Lemon Myrtle www.brookfarm.com.au 5. Organic Indulgence range of dips www.glutenfreegrocer.com.au 6. Orgran Premium Chill Spirals www.orgran.com 7. Wilde Raspberry Pale Ale www.wildebeer.com.au 8. Table of Plentyâ&#x20AC;&#x2122;s Indian Butter Chicken, Rogan Josh and Korma www.tableofplenty.com.au 9. Design for use serving tray www.hardtofind.com.au

STOCKISTS

FEASTING WITH FRIENDS Recipes Jessica Shelley, www.aglutenfreekin.com

GLUTEN FREE

DAIRY FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

YUM. | JESSICA SHELLEY

PROSCIUTTO CHICKEN & PUMPKIN MASH This is a recipe that is dressed to impress. We make this regularly for our guests and it’s always a hit! This recipe is also close to my heart as it has been a comfort food for me when I have missed my family in Israel or if I have had a big day. The roasted tomatoes give a freshness to this dish so be generous with your serving size.

{

INGREDIENTS

}

4 chicken thighs 6 thin slices of prosciutto ½ butternut pumpkin 6 tomatoes Nuttelex (or butter) 150g lactose free cheese (this may vary depending on personal taste, add more if you would like) 150g basil dip 1 tsp Indian spice mix (important: check there is no onion in the mix for those who are allergic) salt and pepper, to taste

CHICKEN THIGHS:

Steam or microwave until pumpkin is soft.

Preheat oven to 150°C. Grate the lactose free cheese. Open out the chicken thighs on a plate and put a spoonful of basil dip on top of the thigh.

While the pumpkin cooks, place the tomatoes (whole) onto a tray and place into the oven with the chicken.

With a handheld stick blender, fork or masher, mash the pumpkin into a puree once cooked.

Gently sprinkle the grated cheese evenly on top of the basil dip.

Very carefully wrap a piece of prosciutto around the rolled up chicken thigh (don’t be disheartened if the prosciutto breaks, as it will get crispy and delicious when cooked!). Repeat for all remaining chicken thighs.

Place the thighs gently on a lined tray and put in the oven until the chicken is cooked and the juices run clear (approximately 20 minutes).

Add a teaspoon of Indian spice mix (curry powder etc) to the puree with a pinch of salt and pepper and set aside.

Remove the tomatoes from the oven once the skins start to shrivel and split.

Serve the chicken, pumpkin mash and tomatoes together and enjoy. + Serves 4 + Prep: 30 min. Cook: 20 min.

MASHED PUMPKIN & ROASTED TOMATOES: Cut the butternut pumpkin into small pieces.

GLUTEN FREE

EGG FREE

SOY FREE

SUGAR FREE

YUM. | JESSICA SHELLEY

HOMEMADE RISOTTO To be honest, I have to give credit to my wonderful husband for this recipe. This is the best risotto I have ever had (and I am not a risotto lover by any stretch of the imagination) and this recipe will have you craving risotto daily.

{

INGREDIENTS

}

2.5 litres of gluten-free vegetable stock (check for no onion as well) 2 tbsp extra virgin olive oil 1 tbsp Nuttelex (or butter) 4 sticks celery 600g risotto rice 250ml dry white wine ½ cup cashew nuts 1 cup butternut pumpkin 1 tbsp garlic (crushed) 150g parmesan (finely grated)

Prepare the stock and keep it simmering on the stove to keep hot (as an optional extra, add a pinch of saffron to the stock to fragrance and colour the risotto).

Put olive oil in a separate large pan and add the diced celery, Nuttelex and garlic, cooking for 15 minutes until the celery is soft and translucent.

Add the rice to the celery mixture while stirring, once the rice is coated in the liquid add the white wine continuing to stir until the wine has evaporated (approximately 1-2 minutes).

Once you have used 500ml of the stock, add the butternut pumpkin then continue adding the stock, one ladle full at a time. Once 2L of the stock has been used, check the texture of the rice and if it is undercooked continue to add some more of the remaining stock until the texture is to your liking.

Finally, stir through the parmesan and the cashew nuts.

Enjoy while hot with a nice white wine and some crusty gluten-free bread. + Serves 8 + Prep: 30 min. Cook: 1 hr.

Begin adding the stock one ladle full at a time, slowly adding more once the rice has absorbed all the mixture.

GLUTEN FREE

EGG FREE

SOY FREE

SUGAR FREE

YUM. | JESSICA SHELLEY

AUBERGINE STACK This is such a yummy and fun recipe to get your daily dose of vegetables. The best part is, you can modify the recipe to suit whichever vegetables you enjoy.

{

INGREDIENTS

}

1 large eggplant, 1cm thick slices 1 capsicum 1 zucchini 400g can tomatoes, diced 2 cloves of garlic, crushed 1 tsp dried herbs (whatever is on hand: thyme, parsley, basil etc.)

100g grated lactose free cheese 50g goats cheese 2 eggs 2 tbsp olive oil freshly ground salt and pepper, to taste

Preheat oven to 180°C. Prep your vegetables: cut the aubergine into thick slices, cut the zucchini and capsicum into strips.

Place a slice of aubergine on a lined tray, followed by the capsicum and the zucchini.

Pan fry the vegetables on an oiled flat or griddle pan (I like the griddle pan for the pattern it creates) until they are lightly charred and are beginning to soften.

Then place one egg on next followed by a good helping of the tomato mixture then crumble half of the goats cheese for each stack on top of the sauce, then repeat the stacking

Once the vegetables are ready, place the can of tomatoes into a saucepan on medium heat, adding herbs of your choice and garlic, plus a pinch of freshly ground salt and pepper.

Once you have completed the stack, top with half of the grated lactose free cheese on each stack.

While your tomato sauce reduces, fry the two eggs in a separate pan until brown underneath but the yolk is still running.

Once the tomato mixture thickens to the consistency of tomato sauce, remove from the heat. Youâ&#x20AC;&#x2122;re now ready to STACK!

GLUTEN FREE

Place in the oven for approximately 10 minutes or until the vegetables within the stack have cooked all the way through. By this point, your cheese will be melting away on top. + Serves: 2 + Prep: 20 min Cook: 10 min.

NUT FREE

SOY FREE

YUM. | JESSICA SHELLEY

ROAST PORK My father created a wood-fired oven which creates the best crackling and tender juicy pork. However, this recipe is just as easy in an oven and doesn't require you to tend a fire.

{

INGREDIENTS

}

3kg leg of pork, boneless 8 sprigs of rosemary freshly ground salt (approximately 3 tbsp) cooking twine

Place into the oven for 30 minutes to develop the crackling, then reduce to 170ยบC for 4 hours or until the pork falls apart easily.

Preheat oven to 250ยบC. Open out the pork leg and lay 4 springs of the rosemary on the inside of the leg, opposite to the skin.

Remove from the oven and cover with aluminium foil, leave to rest for 15-20 minutes.

Then roll the leg of pork with the rosemary inside exposing the skin.

Served with apple or cranberry sauce.

Score the skin of the pork in a checkered pattern to create lovely crackling then dry with a paper towel. Once the skin is scored, tie the pork with cooking twine so that it does not open when roasting.

+ Serves 8 + Prep: 10 min. Cook: 4 hr. Rest: - 15-20 min.

Rub the freshly ground salt into the skin of the pork ensuring that every score contains plenty of salt.

GLUTEN FREE

EGG FREE

DAIRY FREE

NUT FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

YUM. | BOOKS

HEALTHY READING MATERIAL { GLUTEN-FREE BOOKWORMS UNITE!

}

FREE-FROM FOOD FOR FAMILY AND FRIENDS: OVER A HUNDRED DELICIOUS RECIPES, ALL GLUTEN FREE, DAIRY FREE AND EGG FREE

By Sarah Fragoso One hundred per cent free from gluten, dairy, eggs, soy and yeast. More simple and EDITOR’S healthy recipes from The Intolerant Gourmet. Food writer and cook Pippa Kendrick returns with more than 120 brand new recipes that prove that ‘free from cooking’ can PICK be as quick, easy and delicious as traditional methods. While at university, Pippa became seriously ill with complications that stemmed from undiagnosed food allergies. It became a life-threatening situation and was a turning point in her life. Unable to find the information she needed and driven by a love of good food, Pippa began to develop her own recipes. This second book is packed with food for all the family; food for anytime of the day, any day of the week and every day of the year. Using fresh, ‘real’ ingredients, Pippa shows you how to make easy, simple meals that are all entirely free from wheat, yeast, egg, dairy and gluten, and almost all entirely free from nuts. www.fishpond.com.au

SUGAR FREE BAKING (Available from October 3, 2015)

By Carolyn Hartz This 78-page comprehensive book is a personal journey with Australia’s first sugar free pioneer featuring an indispensable guide for the home baker to serve up real, guilt-free recipes. Carolyn began her sugar and gluten free journey 27 years ago when she was diagnosed with pre-diabetes and gluten intolerance. The 67 year old found the answer to the natural sugar free sweetener she’d been looking for – Xylitol – a 100 per cent all-natural sugar free sweetener that is derived from birch trees, the husks of corn cobs and found in many fruits and vegetables that we can eat on a daily basis. She started her own company, Sweetlife, in 2002, growing her business as her message resonated with people who needed to cut back on their sugar intake. Sugar Free Baking is $29.95 and stockists will be listed on the website. www.sweetlife.com.au

SMALL PLATES AND SWEET TREATS: MY FAMILY’S JOURNEY TO GLUTEN-FREE COOKING

By Aran Goyoaga Trained pastry chef, blogger and mother of two Aran Goyoaga turned to gluten-free cooking when she and her children were diagnosed with gluten intolerance. Combining the flavours of her childhood in Bilbao, Spain, with unique artistry and the informal elegance of small-plate dining, Aran has sacrificed nothing. Dishes range from soups and salads to savoury tarts and stews to her signature desserts. With delicate, flavourful and naturally gluten-free recipes arranged by season, and the author’s gorgeously sun-filled food photography throughout, Small Plates And Sweet Treats will bring the magic of Aran’s home to yours. Fans of Cannelle et Vanille, those with gluten allergies and cookbook enthusiasts looking for something new and special will all be attracted to this breathtaking book. www.fishpond.com.au

YUM. | GET SOCIAL

DIGITAL HOT SPOTS {

GLUTEN-FREE SOCIAL MEDIA MAKERS

}

ARO HĀ RETREAT Adventures in wellbeing. Yoga, hiking and mindfulness retreats in New Zealand’s finest World Heritage surrounds. twitter.com/@aroharetreats

FINIKY GLUTEN FREE PATISSERIE Finiky Patisserie believes that it shouldn’t be so difficult finding a destination that suits people with allergies and they know this from a personal point of view and frustration (especially allergies to gluten, dairy, soy, sulphites, yeast, preservatives and additives). All food is made on the premises and no flours containing gluten are used. They only use fresh seasonal and mostly organic produce.

Shop 1/186 Moggill Rd, Taringa QLD www.instagram.com/finikypatisserie

DAN CHURCHILL The Healthy Cook, Masterchef Class of 2013, Author of The Healthy Cook and Dudefood, a Master in exercise science, blogger and speaker twitter.com/@churchill_dan

FOLLOW US !

Follow our team on social media and join us on our gluten-free adventures around Australia!

ALL REAL FOOD

BRISBANE PALEO GROUP

All Real Food offers delicious, healthy, organic real food on-the-go meals through self-service cafés and selected gyms, cafés, health food stores and delis.

This is a Brisbane family of four living the paleo lifestyle. They also organise the Brisbane Paleo Meetup Group: www.meetup.com/PaleoBrisbane

www.facebook.com/AllRealFood

www.facebook.com/BrisbanePaleoFamily

You can find us here: Instagram yum.glutenfreemagazine Facebook yumglutenfree Twitter yum_gluten_free

YUM. | THE MUESLI

BOWLED OVER { W H E N M O S T S U P E R M A R K E T C E R E A L S A R E L A I D E N W I T H S U G A R , H E R E ’ S A B R E A K FA S T B O W L W O R T H J U M P I N G O U T O F B E D E A R LY F O R }

Above, The Muesli founder Emma Dumas and her range of breakfast muesli.

When and how did The Muesli come about?

The Muesli was specifically developed circa 2004 at the request of numerous clients of a good friend of mine – personal trainer, nutritionist and health and fitness expert Donna Aston.

These clients were people with enough understanding of the importance of health and fitness to seek out a personal trainer and regularly go to the gym. For many of them, managing their diet was even more difficult than getting to training at 6am.

Breakfast was their major problem, but with the selections on shelves ranging between 10 per cent and 48 per cent sugar content, they never stood a chance! Then, in 2005, when I took part in a ‘weight loss’ trial on Channel 9’s ‘What’s Good For You’,

I actually started to take seriously what Donna had been telling me and her clients all along – cut out processed foods. I lost close to 8kg over six weeks and have kept it off with ease, sticking with the initial principles, but simplified down into my own formula called The One Line Rule. Since 2005, I have simply read one line on any nutrition panel: sugars. As long as they’re below 5 per cent, I will consider eating or drinking it.

The best part in all of this was that I had already developed a product that was perfect – all natural and unprocessed, with a sugar line that read 1.9 per cent. The shelves were still packed with sugar and I decided that there was a big empty space where ‘Emma’s Muesli’ should be sitting. So in 2010, I removed the hairnet and gloves

YUM. | THE MUESLI

and stopped chopping nuts in the Thermomix in my home kitchen to begin commercial production of The Muesli.

What sets The Muesli apart from other breakfast cereals?

A combination of two things. Firstly, the premium blend. Sixtyfour per cent of the mix is the finest quality raw nuts, seeds and coconut before there’s any trace of fillers – which in our case are delicious and nutritious puffed amaranth and brown rice flakes.

Then secondly, there’s the fact that it is naturally sugar free – just 1.9g/100g (1.9 per cent).

Sugar has been in the news a lot lately, is it another fad diet?

What makes sugar different?

It’s not a fad diet – it’s an actual research-backed fact that reducing sugar intake will enhance your health on a range of different levels. I’m sick of dietitians and nutritionists sitting on the fence with comments like “we shouldn’t be targeting one food group only” or “everything in moderation”.

Firstly, we’re not targeting a food group, and as far as I can see eating ‘everything’ in moderation is giving yourself permission to eat badly! Quite simply, there is already enough sugar occurring naturally in whole raw fruits, vegetables and dairy to count as ‘moderation’ in a balanced diet. So, any sugar (added to, or in, any packaged or bottled food or drink) should be avoided.

How do you eat The Muesli in the morning?

It’s been so cold in Melbourne the last couple of weeks that I wanted to move away from my delicious stock standard Greek yoghurt and some fresh fruit or frozen berries. I also wanted to experiment with bircher style so I added a spoon of chia seeds to my normal serve, covered it all with milk, gave it a stir and put it in the fridge overnight. It was a revelation. As happens with chia when wet, most of the liquid had been absorbed. I gave it a stir and tasted it as is – it was amazingly sweet and really delicious. The puffed amaranth gave it a fabulous toasty taste and I loved eating it. So I did the same again but this time I popped it into the microwave and gave it about a minute for, again, a deliciously sweet bowl of The Muesli porridge.

In the spirit of this month’s mag theme ‘family feasting’, what’s your favourite meal to cook for your family?

I love to use The Muesli to make a rough crumb for crumbed cutlets (see recipe, right). Also, we like a delicious tomato, onion and eggplant layered ‘pie’ with The Muesli and butter topping and some yummy vegetable patties (using whatever I’ve got in the fridge).

Again, this one is easy to make and gluten free.

CRUMBED CUTLETS WITH MINTED YOGHURT {

INGREDIENTS

2 cups The Muesli Gluten Free 2 tsp ground cumin 1 tsp turmeric ½ tsp chilli flakes 1 tsp sea salt 1 tsp ground pepper 2 eggs 12 lamb cutlets MINTED YOGHURT: 1 cup Greek yoghurt 1 clove garlic, crushed juice and zest of one lemon 1 tsp mint, dried or fresh dash of Tabasco sauce, to taste 1 tsp ground white pepper 1 tsp sea salt Preheat the oven to 180ºC. Blitz The Muesli in a food processor until you form a coarse flour. Add the cumin, turmeric, chilli, salt and pepper and blitz for 5 seconds to combine. In a separate bowl whisk the eggs.

Dip the cutlets in the egg and then cover with muesli mixture. Place on baking tray lines with baking paper. Bake for 20 minutes. Turn over and then bake for a further 10 minutes until crumb is crispy and brown.

Meanwhile, to make the yoghurt, simply combine all ingredients in a bowl. Once lamb is cooked, serve with minted yoghurt.

Photo credit: I Quit Sugar + Serves 4 +

www.themuesli.com.au www.facebook.com/themuesli

}

GLUTEN FREE

YUM. | ALISON MORGAN

LAUNCH INTO THESE IDEAS { W I L L I T B E S A L M O N O R S H A N K S O N Y O U R D I N N E R TA B L E T O N I G H T ?

}

Recipes Alison Morgan, www.relauncher.com.au

SEARED ASIAN ATLANTIC SALMON { INGREDIENTS } 1 cup of rice a few pinches of Himalayan salt 2 tbsp rice oil 4 cloves garlic 3cm piece of ginger 4 tbsp tamari sauce 4 fillets Atlantic salmon 2 bunches spring onion 2 bunches baby bok choy 2 tbsp coriander beans and spiralised zucchini, to serve (optional)

Place the rice into a sieve and rinse it through with cold tap water until the water starts to become clear. Bring a large pot of water to the boil, add some Himalayan salt.

Add the rice and cook for 10-12 minutes, stirring occasionally. Continue to cook until the water has been absorbed and the rice is soft.

While the rice is cooking, combine the ginger, garlic and tamari sauce in a bowl. Brush the salmon with the sauce on both sides and set aside any remaining dressing.

Heat a lightly oiled pan to low-medium heat and place salmon on the pan (skin facing downwards). Cook for 2-3 minutes either side, then remove from the pan and cover to allow the salmon to remain warm.

Place the spring onions and bok choy in the pan along with the remaining sauce which had been set aside. Cook until the greens are gently wilted. Sprinkle with coriander. Serve the salmon on a bed of rice with the greens to the side. Adding a side dish of green beans and spiralised zucchini is a great accompaniment. + Serves 4 + Prep: 20 min. Cook: 30 min.

GLUTEN FREE

EGG FREE

DAIRY FREE

SUGAR FREE

YUM. | ALISON MORGAN

SUGAR FREE WALNUT COCONUT CHOCOLATE SLICE

LAMB SHANK & VEGETABLE SOUP

{

2 lamb shanks

INGREDIENTS

}

{

INGREDIENTS

}

2 sticks of celery

2 ½ cups activated walnuts

2 carrots

¾ cup peanut butter

½ bunch of kale

1/3 cup chia oil

5 tomatoes

1 ½ cups desiccated coconut

5 cups water

1 ½ tbsp coconut flour

1 head of broccoli

2 tbsp maple syrup

vegetable stock

1 tbsp vanilla extract

3cm piece of ginger

TOPPING: (I Quit Sugar recipe)

1 bay leaf

½ cup coconut oil

½ tbsp chopped fresh herbs (parsley, rosemary, thyme)

1 tbsp rice malt syrup

salt and pepper, to taste

½ cup cacao powder 2 tbsp coconut cream

Place walnuts into the blender and chop until the mixture resembles breadcrumbs. Add remaining ingredients and mix until well combined. Press into a lined slice tray and place in the fridge for a few hours to set TOPPING: Place the ingredients in a saucepan over low heat and stir until melted. Remove from heat and spread over the walnut base. Replace back into the fridge until set.

Brown lamb shanks in a pot. Once browned, pour over water with vegetable stock and bay leaf and simmer on low for approximately 4 hours. When the shanks begin to soften, add in remaining ingredients (except the chopped fresh herbs) and simmer on low for approximately 90 minutes until the meat and vegetables are soft. Remove from heat and stir through chopped fresh herbs and season further with salt and pepper. + Serves 4 – 6 + Prep: 30 min. slow cook: 5 ½ hours.

+ Refrigeration: 90 min.

GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

SOY FREE

SUGAR FREE

GLUTEN FREE

EGG FREE

DAIRY FREE

SOY FREE

SUGAR FREE

YUM. | ANDI LEW

AUSTRALIA’S VERY OWN WELLNESS WOMAN { W H E N Y O U A R E T H E FA C E O F Y O U R B U S I N E S S , I T PAY S T O S TAY H E A LT H Y . A N D I S H O W S U S H O W } Words Samantha Kirton Daniel Photography Jorgensen and Giorgia Maselli

Andi Lew is a qualified food, lifestyle and wellness coach and coauthor of two best-selling books, Eat Fat, Be Thin and Eat Fat, Be Lean, which created a ‘fat food’ movement. Following the success of her books, Andi launched a culinary school in St Kilda, Melbourne, where she educates and inspires people to cook ‘fit food’, fast. Her school caters for people with food intolerances or who want paleoinspired meals. Though also recognised as a television personality, Andi’s most rewarding job she says, is being mother to her son, Beaudy, 5.

How and why did you get into the fitness and wellness industry?

I’ve always been a fan of all things natural, ever since I was small.

I remember being 5 years old and getting upset by people smoking or from being forced to ingest cough medicine and the resulting hallucinations it gave me. There’s also the fact that my mother was a health food fanatic and we were never allowed any junk foods or drinks. As an adult, I worked as a fitness instructor for holiday resorts around the world. I found the chiropractic philosophy of not putting anything artificial into your body and allowing your body to heal itself by improving the workings of the nervous system, made complete sense. I started to write books about wellness as a result of my discoveries.

more mindful about your eating. It’s when we ignore the signs and symptoms and carry on with an unhealthy lifestyle, that something more serious manifests.

Do you eat gluten-free?

I love to eat gluten-free and replace oats with quinoa or millet.

There are so many other grains that are so much fun and I don’t miss gluten at all. If I am out or someone has made something with gluten though, I will still eat it because I am not intolerant as such and I figure it’s the exception, not the rule. It’s important though to watch for hidden sugar in gluten-free products.

You’ve just released your own product range – tell us about it The Real Fit Food Amazebars came about as a result of the success of my books – the recipes contained within were so popular. The Cacao Crunch is the same recipe as the original Amazeball. Readers asked for a bar because they didn’t always have time to make the ball. The Lemon Slice Amazebar is proudly 20 per cent protein, packed with micro-nutrition like chia seeds and good fats from almonds and coconut. Both bars tick all the boxes. They’re vegan and free of artificial ingredients, wheat, gluten, dairy and processed sugar. They’re also low GI and proudly made in Australia.

Tell us about your Real Fit Food Cooking School.

I’m a fan of cooking and creating healthy recipes. Participants in my school really take a hands-on approach to healthy food preparation in a stunning kitchen with views of St Kilda Beach. During the classes, I teach the principles of cooking healthy, paleo-inspired food. I also educate about which foods to eat and when, which fats to ditch in order to lose weight and I debunk some common myths behind sugar and salt.

I have other health professionals join me, providing information on the importance of gut health and demonstrating how chiropractic care may also help with digestion.

Your thoughts on gluten-free living?

When you make a decision to go gluten free – whether it’s a forced decision because you’ve been diagnosed with coeliac disease or because of an intolerance – I view this as a good thing. It means your body is giving you signs and signals that it wants you to be

The Amazebars are the perfect glovebox, handbag or sports bag snack for those who are on the run.

Where are Amazebars available for purchase?

Get your box of 12 in either Cacao Crunch or Lemon Slice flavours with free postage via my website. They are also stocked in various health food stores and practices throughout Australia.

www.andilew.com instagram.com/eatfatbethin www.facebook.com/realfitfood www.facebook.com/EatFatBeThin.cookingschool www.facebook.com/AndiLew (public figure)

Recipes on next page

YUM. | ANDI LEW

LIMONCELLO SUPERFOOD PROTEIN BOMBS

GREEN TEA AMAZEBALLS

{

2 cups quinoa oat flakes

INGREDIENTS

}

{

INGREDIENTS

}

1 cup pitted dates, roughly chopped 3 cups almond meal

½ cup shredded coconut

½ cup shredded coconut

½ cup sultanas

½ cup solidified coconut oil

½ cup almonds

6 pitted medjool dates

2 tbsp organic peanut butter

rind of 2 lemons

1 tbsp cocoa powder

3 tbsp Amazonia Raw pea protein isolate, plain or vanilla

2 tbsp honey

½ cup chia seeds, soaked in ½ cup water

¾ tbsp water 1 tsp vanilla extract Matcha Maiden Green Tea powder, to roll balls in

Throw all ingredients in a food processor then roll into balls and cover in dessicated coconut. Keep in the fridge and let set. Eat straight from the fridge because coconut oil solidifies when it’s cold and becomes an oil when it’s hot.

Enjoy with a cup of peppermint tea! + Makes 15-20 balls + Prep: 20 min.

Put all ingredients apart from the water into a food processor and blend until it has the consistency of breadcrumbs. Add the water and continue to process until it becomes sticky enough to roll into balls. Use a tablespoon to measure the mixture and roll into firm balls. Roll into desiccated coconut or Matcha Maiden Green Tea Powder to make the outside look pretty. Store in an airtight container in the fridge. { NOTE } You’ll need to make sure the peanut butter is a good quality, pesticide-free kind. Spiral Foods do a great one. If your guests are anaphylactic and cannot consume peanuts, you may like to use a different type of nut butter or cold-pressed organic coconut oil instead. + Makes 15-20 balls + Prep: 20 min.

GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

SOY FREE

SUGAR FREE

GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

SOY FREE

SUGAR FREE

YUM. | CAFE REVIEW

THE BRIGHT, THE BOLD & THE PALEO {

A S A N A B Y C H E F P E T E E VA N S D E L I V E R S A N E C L E C T I C M E N U O F A S I A N , M I D D L E E A S T E R N A N D A U S T R A L I A N C U I S I N E S F O R A N A D V E N T U R O U S PA L E O F I N E D I N I N G E X P E R I E N C E } Words Olivia Jackson

Upon taking my seat at Asana by Pete Evans, it became obvious that the decor was reflective of the food – thoughtful, classy, unrefined, creative and transparent. The dining room contains an open kitchen and is spacious and comfortable. It’s encompassed by glass to give diners an unobstructed view of urban Brisbane.

There are pops of bright colours in quirky chairs, glass water bottles and paper cranes.

This design fits in with the paleo diet which has nothing to hide, heroing real food with no gluten, grains, dairy, refined sugar or

preservatives. The chefs can also answer any question about the menu, as nearly everything is made in-house.

I was stunned by my incredible starter. It was a massive array of meats, fermented vegetables, beetroot hummus, olive tapenade, chicken liver pâte, paleo toast and seed crackers. I was especially impressed by the seed crackers. They are made solely of seeds and nuts and are baked to perfection to become the perfect carriers for each of the beautiful dips. And can we just talk about the chicken liver pâte for moment? Truly the best I have ever had. It

YUM. | CAFE REVIEW

was so amazing I would have been thrilled to have another few jars of it for my main but, wait, we’re only onto the entrée!

Course two of the night was a selection of two entrées: lemongrass prawn skewers with sesame, organic salad and nouc cham (a type of Vietnamese dipping sauce) and Middle Eastern spiced kangaroo skewers with pomegranates, mint and sesame. The kangaroo was truly impressive, cooked beautifully on a bed of chopped nuts, seeds, herbs, fennel, green olives and pomegranate.

The ingredients complimented each other so well that it created an incredible flavour that I have never tasted before… and one I cannot wait to taste again.

On to the mains. Two exquisite dishes were served: gingerbraised beef short rib with Asian greens and roasted barramundi, sweet potato purée, lime and coconut sauce. The ginger-braised beef pulled apart effortlessly. It was the comfort of home cooking lifted to the pleasure of fine dining. The fresh salad on top was just what the rich beef needed to balance the whole dish. The barramundi was also cooked to melt-in-your-mouth perfection, with the added bonus of perfectly crispy skin on top. It was hard to believe that there was no dairy added to the smooth and creamy sweet potato purée.

With little room to spare, out came the sweet treats I had been eyeing all night. I couldn’t believe my luck when I was offered all five desserts on the menu! There was raw raspberry mousse cheesecake with whipped coconut and berries, cacao and coconut mousse with warm brownie and nut bark, coconut panna cotta with seasonal fruits, lemon pound cake with vanilla coconut creme and hazelnut brittle and the last one was a paleo tiramisu.

With each dessert just as rich and satiating as the one before, it was hard to believe they were all gluten, grain, dairy and refinedsugar free.

Asana by Pete Evans at the Capri by Fraser hotel in Brisbane has truly outdone itself. Every dish was stunning, the staff were attentive and warm and the vibe was one of relaxed enjoyment.

Check it out, for an epic gluten free, paleo-inspired feast. Enjoy!

Asana by Pete Evans Capri by Fraser 80 Albert Street, Brisbane Qld Phone: 07 3013 0088 Email: reservations.brisbane@capribyfraser.com

MERRY LITTLE FEAST Recipes Emma and Carla Papas, www.themerrymakersisters.com

YUM. | THE MERRYMAKER SISTERS

FISH TACOS {

INGREDIENTS

}

800g sustainable firm white fish, cut into chunks 1 tbsp macadamia or avocado oil| 3 tsp ground cumin 2 tsp paprika 1 tsp chilli flakes 1 tsp dried thyme ½ tsp Himalayan pink salt FOR THE TOPPINGS: 4 large or 8 small cos lettuce leaves (instead of taco/tortilla) 1 lemon, cut into wedges 1 avocado, sliced ½ cup cherry tomatoes, halved ½ cup coriander (cilantro), chopped

Toss fish in macadamia oil, spices and salt and allow to marinate for 10 minutes.

To assemble, place cos lettuce on plates followed by avocado, coriander, tomato and finally the fish.

Meanwhile, prepare the cos lettuce leaves and other toppings.

Serve with lemon wedges.

Back to the fish. Heat a frypan over medium-high heat with a little extra oil.

{ TIP ) We topped ours with homemade paleo mayo. Check out all our sauce and dressing recipes on the blog.

Add the fish pieces and cook for 2-3 minutes or until just cooked through.

+ Serves 4 + Prep: 20 min. Cook: 30 min.

GLUTEN FREE

EGG FREE

DAIRY FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

YUM. | THE MERRYMAKER SISTERS

PEACH & VANILLA CRUMBLE {

INGREDIENTS

}

6 peaches, sliced 1 ½ cups shredded coconut 1 cup walnuts, chopped 1 lemon, juiced ¼ cup coconut oil or ghee, melted 1 tsp 100 per cent vanilla extract pinch of salt

Preheat oven to 180°C or 350°F.

Sprinkle the crumble mix evenly on top of the peaches.

Place the peach slices in a baking dish, slightly overlapping each other and covering the entire base.

Place in to the oven for 10 minutes. Cover with foil and cook for another 15 minutes.

Pour the lemon juice over the peaches and leave for now.

Enjoy immediately or save for later.

In a bowl, combine the shredded coconut, walnuts, vanilla and salt.

{ TIP ) Leftovers make for the perfect breakfast. Serve with some coconut yoghurt. Yum!

Add the melted coconut oil to the dry ingredients and mix until crumbly.

GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

+ Serves 4 + Prep: 20 min. Cook: 20 min.

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

YUM. | THE MERRYMAKER SISTERS

FRIED CAULI RICE {

INGREDIENTS

}

1 cauliflower, cut in to florets 16-20 cooked prawns 10 button mushrooms, sliced 5 shallots (scallions), sliced 4 rashers bacon, diced 2 eggs 1 red capsicum (bell pepper), diced 1 tbsp coconut oil 1 tbsp coconut aminos 1 tsp sesame oil 1 tsp fresh ginger, grated 1 tsp chilli flakes salt and pepper, to taste

In a food processor, pulse the cauliflower florets until they resemble â&#x20AC;&#x2DC;riceâ&#x20AC;&#x2122; (or you can grate them).

Add the grated cauliflower and mix until combined.

Finally, add the coconut aminos, sesame oil, salt and pepper. Stir fry for a further 3 minutes.

In a wok, melt the coconut oil on high heat.

Add the shallots, chilli flakes, ginger and bacon. Cook until the bacon is crispy.

Add the capsicum, mushrooms and prawns. Stir fry for around 4 minutes.

Serve and garnish with some extra shallots. { TIP ) You really can add any vegies you like to this recipe. Think zucchini, carrot or even broccoli. + Serves 4 + Prep: 20 min. Cook: 20 min.

Crack the eggs in to the fry pan and continue to stir fry until the egg is cooked.

GLUTEN FREE

DAIRY FREE

NUT FREE

SOY FREE

SUGAR FREE

YUM. | BUSINESS PROFILE

HOW MUCH CAN A WILDE KOALA BEER? {

Y U M M A G A Z I N E S A T D O W N W I T H KO A L A B E E R ’ S D I R E C T O R / F O U N D E R C H R I S G O R D O N F O R A C H I N WA G A N D A G F C O L D I E T H I S M O N T H . H E R E ’ S C H E E R S T O T H A T ! } Photography www.rebelonarainbow.com

Who is Koala Beer Pty Ltd and how did you get started?

Koala Beer is our company name and WILDE is our product range. Koala Beer is family owned and run from Newcastle, New South Wales.

bushes. I shall never forget the magic of such a close encounter with the wild. It was one of those life-defining moments that makes you evaluate your life and where you’re headed. We then hurried to the nearby Alaskan Brewing Co. to enjoy a few good beers – I needed one! The idea seeded at that point. Bears lead to beers!

The idea for our beer was originally sporned, believe it or not, from a close encounter with a family of black bears in Alaska. While taking a walk to visit a glacier, with an armed wilderness guide, I suddenly found myself separated from the group and just two metres from three cubs and a mumma black bear crossing the path. I should have been terrified but she was magnificent. She stopped, looked into my eyes for a lingering moment and then all four disappeared into the

We had an organic vineyard at the time and we decided to add an organic beer to our healthier lifestyle beverage range. We also had, however, several gluten intolerant and coeliac friends who kept asking, “Please make a gluten-free beer because we can’t find any that are nice.” So we decided to make a gluten-free beer that was also reasonable priced. We have done that. It’s very popular even with people who have no issue with gluten because they like a great

YUM. | BUSINESS PROFILE

are most excited “ We about releasing our new beer WILDE Raspberry Gluten Free Pale Ale and later in the year we plan to release our third beer, which is still under wraps

”

tasting craft pale ale that is a healthier choice. It is called WILDE because of our wild bear experience and to denote that glutenfreedom can be fun.

What makes WILDE gluten free?

Beer is usually made from barley and/or wheat. Gluten is a component of many grains, including barley and wheat. Australian Koala Beer Pty Ltd has had a technical breakthrough with alternative grains that do not contain gluten, to produce a quality GF beer.

WILDE tastes like normal beer. WILDE is preservative free. It is a clean natural beer. WILDE is also the tastier option for the healthconscious drinker.

Fill us in on the awards you have won and how it made you feel to be recognised for such a great quality brand.

Yes, we feel very excited and proud every time we are awarded.

WILDE Gluten-Free Pale Ale has been awarded a silver medal at the Australian International Beer Awards (AIBA), a gold medal by the New Zealand Brewers Guild in 2014, as well as two bronze medals.

The AIBA is renowned for celebrating and promoting brewing excellence in both Australia and around the world. It is the largest competition for the beer industry in the Asia Pacific region.

Unlike sports competitions where gold, silver and bronze represent the top three places, beer medals are awarded to the entrants who achieve a certain level of judges’ points to recognise the beer’s quality.

Therefore, there could be several golds or no golds, depending on how many beers are above the points threshold. It is generally recognised that if a beer has achieved any medal, it is a fine example of the class. It is a challenge to create a perfect flavour profile in the gluten-free class. In the AIBA 2014, no gold was awarded in the gluten-free section, so our silver was the top award.

What are you most excited about for the rest of 2015?

We are most excited about releasing our new beer, WILDE Raspberry Gluten Free Pale Ale and later in the year we plan to release our third beer, which is still under wraps.

Our success thus far has brought us into exciting times. We are not only branching out with new products but also teaming up with interesting people and events that embody our company philosophy.

Drinking WILDE is about lifestyle. Making better choices, being free to enjoy life and exploring beyond the ordinary. We have a big caravanning road trip planned to canvas the more hard-toreach areas in Australia with our product. We will be documenting those adventures on social media and you follow us via the hashtag #gowildebefree. Seek the extraordinary!

YUM. | BUSINESS PROFILE

# tasting notes WILDE Gluten Free presents as a golden pale ale. Careful selection of hop variety gives the beer a citrus and pine character in the aroma with floral hints which rounds out the beer, with a bitter but clean, flavorsome finish. A slight tartness from the malt balances nicely with the bitterness, giving a lift that leaves you wanting more. The beer has been crafted with no added sugar, colour, nor preservatives.

Gluten Free WILDE Raspberry was created to give health-conscious drinkers and coeliacs the opportunity to enjoy another refreshing and interesting beer in the WILDE range. The daring inclusion of fresh raspberries provides a delightful pink hue, a raspberry aroma and a fruity balance to the bitterness of the varietal hops. Natural raspberries are fermented with the grain to provide a delicate complexity and a midstrength 3 per cent alcohol. Your nose will also pick out citrus, orange and mandarin aromas. WILDE Raspberry is a refreshing pale ale style of beer with a wonderful colour and flavour, crafted with no added sugar, colour, nor preservatives.

WILDE provides peace of mind for the growing number of health conscious, gluten intolerant and environmentally aware consumers, who demand tasty products to support their healthy lifestyles. Koala Beer Pty Ltd was founded upon the premise that beer should not only taste great, it should be a clean natural product. www.wildebeer.com.au Facebook : www.facebook.com/Wilde Beer Twitter: @Wilde_Beer Instagram: @Wilde_Beer

“We dare you to bake a Well and Good MUD CAKE without licking the spoon”

!

E Free ❤ BUY ONLIN y o S , ee Fr gg E , ee Fr ee, Dairy Free, Nut Fr n te lu G , an li ra 100% Aust

Well and Good cakes, breads and flours now available throughout Australia for only $4 delivery.

To discover our entire range go to www.buyglutenfreedirect.com.au

Information Membership Support We are a not-for-profit membership organisation committed to providing support, information and understanding to people diagnosed with coeliac disease or medically requiring a gluten free diet.

Established in 1974, we have been supporting Queenslanders for 40 years. coeliacqueensland

www.coeliac.org.au/qld

1300 458 836

HAVE YOUR CAKE AND EAT IT Recipes Amy Chatwin, www.thoroughlynourishedlife.com

YUM. | AMY CHATWIN

THE ONLY CHOCOLATE LAYER CAKE {

INGREDIENTS

}

FOR THE CAKE: 35g buckwheat flour 35g white rice flour 35g brown rice flour 1 ½ tsp baking powder ¼ cup strong brewed coffee 200g good quality dark chocolate, chopped 200g butter, chopped 2 tsp vanilla extract 1/3 cup cocoa powder 1 cup caster sugar 3 eggs, room temperature FROSTING: 180g butter, softened 4 cups icing sugar, sifted ½ cup cocoa, sifted 1/3 cup milk raspberries, to decorate (optional)

Preheat oven to 180ºC (350°F). Line two 20cm (8 inch) round cake tins and grease the sides.

After removing cakes from oven allow to stand in tins for about 10 minutes then transfer to a wire rack to cool.

Whisk together buckwheat flour, white rice flour, brown rice flour, and baking powder in a small bowl. Set aside until required.

Make the frosting while the cakes cool. Whip butter in the bowl of a stand mixer, or using a hand mixer, until soft and pale.

Place coffee, chocolate and butter in a small saucepan over low heat and stir constantly until melted and smooth. Remove from heat and transfer mix to a large bowl.

Add remaining ingredients and beat on medium to high speed until they are combined and change to a lighter colour.

Once the cakes are completely cooled, sandwich together the layers with about one-third of the frosting. Cover top and sides with remaining mix. Pile raspberries on top to decorate (if using).

While warm, stir in vanilla extract and cocoa. Add eggs one at a time alternating with the sugar, stirring well between additions.

Cake will keep, well covered in refrigerator, for up to four days.

Allow to sit at room temperature for 30 minutes before serving.

Add flour mixture and use a whisk to gently combine.

Divide mix between two pans and bake for until a skewer inserted in the middle comes out clean (about 30-40 minutes depending on your oven).

GLUTEN FREE

+ Makes one two-layer 8-inch round cake, Serves 10-12 + Prep: 30 min. Cook: 40 min (not including time for cakes to cool)

NUT FREE

SOY FREE

YUM. | AMY CHATWIN

VANILLA CELEBRATION CAKE {

INGREDIENTS

}

100g brown rice flour

1 tsp almond extract

100g sorghum flour

½ cup plain Greek/natural yoghurt

80g white rice flour

½ cup milk

1 tbsp baking powder

FROSTING:

½ teaspoon salt

180g butter, softened

125g (½ cup) butter, softened

4 cups icing sugar (ensure this is gluten free)

225g (1 ¼ cups) caster sugar

3 tsp vanilla extract

1 large egg, room temperature

2-3 tbsp pouring cream (or milk)

4 egg whites (from large eggs), room temperature

¼ cup sprinkles (ensure gluten free), plus extra for decorating

2 tsp vanilla extract

Remove cakes from the oven. Cool in tins for 10 minutes. Then remove from tins and allow to cool completely before frosting.

Preheat your oven to 180ºC (350°F) and grease two 6-inch round cake tins with extra butter. Line the bottoms with circles of baking paper. Set aside until required.

To make frosting. Beat butter until light and fluffy. It should be pearly and nearly white. Then add the remaining ingredients and beat until completely smooth and fluffy, about three minutes.

In a medium bowl whisk together brown rice flour, sorghum flour, white rice flour, baking powder and salt until well mixed.

Put one-third of the frosting into a separate bowl and add ¼ cup sprinkles. Stir until distributed.

In the bowl of a stand mixer (or in a large mixing bowl), cream butter and sugar on a medium-high speed until it reaches a light and creamy consistency, about 1-2 minutes.

To assemble cake. Place one layer on a plate or serving dish and frost with the sprinkled frosting.

Add egg and whites one at a time and beat until just combined.

Scrape down the sides of the bowl as required.

Beat in vanilla extract and almond extract.

Place second layer on top and cover top and sides with remaining frosting, reserve about 1 cup for decorative piping. Use a large flatbladed knife or a frosting palette knife to make this easy.

In a small bowl whisk together yoghurt and milk. Turn mixer speed to low and beat in a flour mixture in three parts, alternating with the wet ingredient mixture. Scrape down the sides of the bowl as required. After the last addition, beat until smooth.

Place remaining frosting into a frosting bag fitted with a star tip.

Pipe small stars around the top of the cake.

Decorate with sprinkles or as desired. Store in fridge, covered for up to three days. Sit at room temperature for 30 minutes before serving.

Divide mixture equally between the two prepared tins. Level tops and then bake for 30-40 minutes. Switch the position of the pans every ten minutes. Cakes are done when the tops are slightly golden and they bounce back when lightly pressed. Check the cakes at 30 minutes, and then decide if they need the extra 10 minutes.

+ Makes one two-layer 6-inch round cake, Serves 10-12 + Prep: 30 min. Cook: 40 min (not including time for cakes to cool)

GLUTEN FREE

YUM. | AMY CHATWIN

SNICKERDOODLE CHOCOLATE CHIP LAYER CAKE & COOKIES {

INGREDIENTS

}

100g brown rice flour

2 tsp vanilla extract

100g caster sugar and 2 tbsp extra

100g sorghum flour

2/3 cup plain Greek/natural yoghurt

1 large egg

80g white rice flour

100g chopped dark chocolate (or chocolate chips)

35g sorghum flour

2 tsp ground cinnamon

FROSTING:

1 tbsp baking powder ½ tsp salt 125g (½ cup) butter, softened

250g cream cheese, softened 4 cups icing sugar (gluten free) 2 tsp vanilla extract

175g caster sugar 50g brown sugar 3 large eggs, room temperature 1 egg white (from large egg), room temperature

2-3 tbsp pouring cream (or milk)

35g white rice flour 35g brown rice flour 1 tsp cream of tartar ½ tsp baking soda pinch of salt 2 tsp ground cinnamon

SNICKERDOODLE COOKIES: 45g butter, softened 30g cream cheese, softened

TO ASSEMBLE CAKE. Place one layer on a plate or serving dish and frost with one-third of the frosting. Place second layer on top and cover top and sides with remaining frosting. Use a large flat-bladed knife or a frosting palette knife to make this easy. Cut the bottom ¼ off each cookie and stick into cake, radiating out from the centre.

CAKE: Preheat your oven to 180°C (350°F) and grease two 8-inch round cake tins with extra butter. Line the bottoms with circles of baking paper. Set aside until required.

In a medium bowl whisk together brown rice flour, sorghum flour, white rice flour, ground cinnamon, baking powder and salt until well mixed.

Store the cake in the refrigerator, covered, for up to three days. Sit at room temperature for 15 minutes before serving.

In the bowl of a stand mixer (or in a large mixing bowl), cream butter and sugars on a medium-high speed until it reaches a light and creamy consistency, about 1-2 minutes.

SNICKERDOODLE COOKIES: Preheat oven to 180ºC (350ºF) and line two baking sheets with baking paper.

Add eggs and egg white one at a time and beat until just combined.

Scrape down the sides of the bowl as required.

In the bowl of a standmixer fitted with the paddle attachment beat together butter, cream cheese and caster sugar until light and fluffy.

Beat in vanilla extract and almond extract. Turn mixer speed to low and beat in a flour mixture in three parts, alternating with the yoghurt. Scrape down the sides of the bowl as required. After the last addition, beat until smooth.

Add egg and beat well until incorporated.

Use a wooden spoon to mix through chopped chocolate.

With mixer on a low speed add flour mix and beat until combined.

Combine remaining two tablespoons caster sugar and ground cinnamon in a small bowl.

In a small bowl whisk together sorghum flour, white rice flour, brown rice flour, cream of tartar, baking soda and salt.

Divide mixture equally between the two prepared tins. Level tops and then bake for 30-40 minutes. Switch the position of the pans every 10 minutes. Cakes are done when the tops are slightly golden and they bounce back when lightly pressed. Check the cakes at 30 minutes, and then decide if they need the extra 10 minutes.

Take rounded tablespoonfuls of dough and roll into small bowls.

Roll in cinnamon sugar mixture and place on baking sheet. Repeat with remaining dough. Leave about 5cm between dough balls for spreading.

Remove cakes from the oven. Cool in tins for 10 minutes. Then remove from tins and allow to cool completely before frosting.

Bake for 10-12 minutes or until the edges are just firm. Remove and allow to cool completely before using them to decorate the cake.

To make frosting. Beat cream cheese briefly to loosen it up, about two minutes. Then add the remaining ingredients and beat until completely smooth and fluffy, about 3 minutes.

+ Makes 8 + Prep: 20 min. Cook: 25 min.

GLUTEN FREE

ASIAN INFLUENCES Recipes Elaine Pow, www.changs.com

YUM. | ELAINE POW

PAN-FRIED FISH FILLETS WITH FRESH HERB SALAD { INGREDIENTS } 4 x 160-200g white fish fillets, bones removed ½ cup Chang’s Oyster Sauce 2 tbsp gluten-free plain flour 2 tbsp neutral oil 2 spring onions, white and pale green parts only, thinly sliced 1 medium red chilli, seeds removed, thinly sliced lengthways 1 cup coriander leaves 1 cup basil or Thai basil leaves ¼ cup dill ½ medium red chilli, cut into long fine strips (optional) 2 tbsp fried shallots (optional) 2 tsp extra virgin olive oil 1 tsp Chang’s Sesame oil 1 tsp Chang’s Light Soy Sauce 1 tsp rice vinegar lime, quartered, to serve Marinate the fish for 20 minutes (and up to 12 hours) in Chang’s Oyster Sauce.

EASY SUKIYAKI WITH LO-CAL NOODLES { INGREDIENTS } 4 cup good quality light beef stock 4 tbsp Chang’s Yakitori Sauce 4 packets Chang’s Super Lo-Cal Noodles 4 button mushrooms, thinly sliced 2 cups Chinese cabbage, cut into strips 100g very thinly sliced beef fillet or sirloin, trimmed of all fat 200g firm tofu or grilled tofu (yaki tofu is available from Asian supermarkets)

Mix the olive oil, sesame oil, light soy sauce and rice vinegar in a bowl and add the coriander, basil and dill, tossing to coat.

2 spring onions, finely sliced

Wipe off excess oyster sauce from the fish and dust lightly in flour. Then fry the fish in the neutral oil in a frying pan over medium heat until just cooked.

Heat the stock, Chang’s Light Soy sauce, sugar and Chang’s Super Lo-Cal Noodles in a pot and heat, stirring occasionally until the sugar melts. Bring to the boil then reduce to a simmer for 5 minutes.

Place a piece of fish on each of four plates and top with the herb salad and the chilli and/or fried shallots, if using. Place a lime quarter beside each piece of fish. + Serves 4 + Prep and cook: 20 min. Marinating: 20 minutes - 12 hours

GLUTEN FREE

Divide all other ingredients between four bowls and pour over simmering stock. Allow to stand for a couple of minutes to soften the vegetables and cook the meat before eating. + Serves 4 + Prep and cook: 20 min.

GLUTEN FREE

YUM. | LISA MCINERNEY

GLUTEN FREE

SUGAR FREE

YUM. | ELAINE POW

STIR FRIED NOODLES, CHINESE SAUSAGE & PIPPIES {

INGREDIENTS

}

4 tbsp vegetable or other neutral oil ½ bunch garlic chives, cut into 4cm lengths (optional) 2 gluten-free Lup cheong sausages, thinly sliced 2 spring onions, sliced 2 cloves garlic, chopped ½ thumb of ginger, peeled and grated, or finely sliced 1 tbsp Chang’s Light Soy sauce 2 tbsp Chang’s Oyster Sauce 500g fresh pippies or clams 1 packet Chang’s Long Life Noodles

Drain the clams, reserving to liquid they have produced in the saucepan.

Soften noodles in warm water and drain well. Heat half the oil in a small frying pan or wok and fry the noodles until golden brown, turning in a single piece one. Alternatively, reserve the noodles and stir fry through the dish.

Add the clams, garlic, chives (if using), light soy and oyster sauces and ½ cup of the clam liquid and stir gently to combine. Either spoon the mixture over the fried noodle cake or stir through the reserved noodles if preparing that way.

Place a half cup of water in a large saucepan (with a lid) and bring to the boil. Add the clams and place lid on, cooking for just a few minutes until the clams begin to open.

+ Serves 4 + Prep and cook: 45 min.

At the same time, heat a wok and add the remaining oil. Add the garlic, ginger, lup cheong sausage and spring onions and cook until sausage begins to colour.

GLUTEN FREE

YUM. | TRAVEL

GLUTEN-FREE, WORRY-FREE HOLIDAY { TRAVELLING WITH COELIAC DISEASE CAN BE TRICKY, BUT NOT SO WHEN YOU STAY WITH THE EXPERTS } Words Bianca Shugg

One of the lucky elements of my job is that I get to travel a lot and sometimes with my family. However, travelling with coeliac disease makes life more difficult. Lots of forward planning, snack preparations, calling ahead and constant (and I mean constant) double checking.

On my recent trip to the Gold Coast for a cookbook photoshoot and The Real Food Revolution, I was lucky enough to discover and experience the incredibly beautiful Surfers Paradise Marriott Resort & Spa. From the moment I arrived I was blown away by the attention to detail from the staff. This instantly created peace of mind. While checking in though, my two girls were not helping my peace-of-mind state! On minimal sleep and out of routine, my girls decided to show everyone just how tired they were. From crash tackling each other in the foyer to screaming for a teddy bear that we left at home, my embarrassment level was growing by the second. But again, the reception staff were so lovely even offering some small chocolates to distract the girls (although I politely declined - trust me, they did not want to see a combination of tiredness and sugar!).

Once finally checked in, I took the girls for a quick walk around the property to see what we could discover - and the property didn’t

disappoint. Stunning white sand pool beaches, a waterslide and even an artificial reef with tropical fish. Simply superb. On our way back to our room, we also scored a celebrity sighting. Geoffrey Rush was also staying at the resort and we could only assume he was part of filming on Pirates of the Caribbean.

Returning to our room, we discovered a parcel of gluten-free food (including wine – they must have read my mind!) and two adorable teddy bears for the girls – gifts from management. Again, attention to detail was outstanding. This resort was ticking so many boxes and I hadn’t even eaten yet!

With a crisp, cold glass of white wine in one hand, I made the best call of our stay. I called reception and asked for them to please organise a babysitter for that evening and to make a booking for three guests at their inhouse restaurant, Misono Japanese Steakhouse, as I had invited my parents to join me.

Hands down, dining at Misono has been one of my most memorable food experiences to date. From a gluten free/coeliac perspective, the staff are well informed and educated on our needs, which was a breath of fresh air. I instantly felt comfortable and able to really enjoy the

Left, food and entertainment galore at Misono Japanese Steakhouse. This page, clockwise from top left, Citrique Restaurant; the spacious rooms; gluten-free cocktails around the pool; Lobby Lounge Bar.

dining experience that is Misono. The food was fantastic (the scallops are AMAZING), clean, fresh, packed full of flavour and by the end of our meal, they nearly had to roll me out – I was so full! While the food was brilliant, the night’s entertainment was what really took the spotlight. What an incredible experience – you couldn’t wipe away my smile or stop my laughter! The chefs were mind-blowing good.

It has been so long since I have felt comfortable and relaxed eating out, in regards to gluten contamination. We enjoyed a really, really good night of food and entertainment – probably the best since my coeliac disease diagnosis – and to have that experience while away travelling was such a lovely surprise.

I would highly recommend this restaurant to people with coeliac disease. The staff’s knowledge and appreciation for Coeliac sufferers was impressive.

To top off our stay, the following morning, the Marriott’s breakfast restaurant Citrique didn’t disappoint either. Once I told the staff member who was looking after our table of my coeliac disease, she personally walked me around the breakfast buffet pointing out my best options and also clarifying questions directly with the chefs so that I was 100 per cent comfortable with my food choices.

Overall, our stay at the Surfers Paradise Marriott Resort & Spa was exceptional.

Even the room service menu had ample gluten-free choices. It’s clear they have taken the time to educate themselves on all things gluten free and then made it a priority to share these learnings with grateful GF guests. Thank you Surfers Paradise Marriott Resort & Spa. I will be back! www.surfersparadisemarriott.com www.facebook.com/SurfersParadiseMarriott

GLUTEN-FREE DINING: MARRIOT, SURFERS PARADISE Lobby Lounge Bar The Surfers Paradise Marriott Resort & Spa’s Lobby Lounge Bar is the perfect spot to enjoy a pre-dinner cocktail, light meal or decadent high tea. It offers stunning views overlooking the resort’s spectacular lagoon and tropical gardens.

Misono Japanese Steakhouse The largest teppanyaki restaurant in the country is on the Gold Coast at the Surfers Paradise Marriott Resort & Spa. Misono Japanese Steakhouse will thrill diners with its innovative, authentic cuisine and vibrant atmosphere.

Citrique Restaurant Located within the Surfers Paradise Marriott Resort & Spa, Citrique welcomes you with fresh seafood and an airy atmosphere. Our buffet restaurant has quickly become one of the Gold Coast’s most talked about dining destinations, and an absolute must for visitors to the area.

SWEET CRAVINGS Recipes Lisa McInerney, www.mummymade.it

YUM. | LISA MCINERNEY

CHOCOLATE CAULIFLOWER MUD CAKE { INGREDIENTS } ½ cup dates ¼ cup boiling water 3 tbsp maple syrup 2 tsp vanilla extract 270g steamed cauliflower (measured after steaming) 3 eggs ½ cup coconut flour 1/3 cup cocoa 2/3 cup almond meal 3 tsp baking powder 1 tsp bicarb soda 4 tbsp milk (your choice)

Add the steamed cauliflower with 1 tablespoon of milk to the blender and pulse (alternatively do this with a masher or fork).

A smooth purée will ensure there are no unwanted chunks on your cake.

Add the cauliflower mix to the mixing bowl and beat on medium until well combined.

CHOCOLATE SWEET POTATO FROSTING: ½ cup pureed sweet potato 2 tbsp maple syrup 2 tsp vanilla extract ¼ cup cocoa ½ cup almond butter or other nut butters

In a separate bowl sift the dry ingredients together.

Fold the dry ingredients into the mixing bowl, being careful not to over mix. Add the remaining milk and stir through gently.

Pour the mixture into the prepared tin.

1-3 tbsp coconut cream or milk

Bake for 30 minutes, or until cooked through. When cooled, top with Chocolate Sweet Potato Frosting and decorate as desired.

CHOCOLATE CAULIFLOWER MUD CAKE: Preheat the oven to 175ºC (350ºF). Grease and line a 20cm (8 inch) round cake tin.

CHOCOLATE SWEET POTATO FROSTING: Place all the ingredients in a blender and mix until combined and smooth.

Alternatively this can be done by hand with some giant muscles.

Place the dates in a small bowl and cover with the boiling water and add the bicarb. Allow to sit and soften for at least 30 minutes.

Add the date mixture and the maple syrup to a blender and mix until a purée forms.

Place the eggs into the bowl of a kitchen stand mixer and beat on high until fluffy (about 5 minutes).

Add the cream/milk until the right consistency is reached.

The consistency required will depend on what you are frosting; not too runny for piping onto cupcakes and a bit smoother for a large cake. + Serves 16 + Prep: 90 min. Cook: 30 min.

Add the purée mix and continue to beat on medium. Add the vanilla extract.

GLUTEN FREE

SUGAR FREE

PRESERVATIVE

FREE

YUM. | LISA MCINERNEY

CARROT CAKE: Preheat the oven to 175C°/350ºF. Grease and line two 18cm (7 inch) round cake tins (20cm/8 inch could also be used).

Place the dates in a bowl. Add the boiling water and bicarb soda.

Allow to sit for at least 20 minutes.

Add the date mixture and the apple sauce to a blender and pulse until pureed.

Place the egg whites into the mixing bowl of stand mixer with a whisk attachment fitted. Whisk on medium/high until medium peaks form. Add the puree mix and whisk on medium/high until combined and fluffy.

CARROT CAKE WITH LEMON CREAM ICING { INGREDIENTS }

Add the egg yolks one at a time, ensuring that each has been fully incorporated before adding the next. Add the vanilla extract and milk. Whisk on medium/high until combined.

In a bowl, sift together the coconut flour, almond meal, baking powder, bicarb soda, spices and salt. Gently fold the flour mix in three lots to the egg mixture.

Add the carrots and nuts (if using) and stir to combine (do not over stir).

CARROT CAKE: 4 eggs, separated 120g unsweetened apple sauce (see recipe, right) 2/3 cup dates 1/3 cup boiling water dash of bicarb soda 2 tsp vanilla extract ½ cup milk (your choice) 1 ¾ cup grated carrot ½ cup of coconut flour 2/3 cup almond meal

Evenly divide the cake mixture into the two prepared tins.

Bake for 25 minutes, or until browned and cooked through. Remove from the oven and allow to cool completely before removing from the tin.

APPLE SAUCE: Place the apples and water in a small saucepan and cover with lid. Bring to the boil, then simmer for 7-10 minutes, or until apple is soft. Blend/mash until a smooth puree is formed. Store in the fridge.

LEMON CREAM ICING: Remove the thickened cream from the can, discard the watery component.

4 tsp baking powder extra dash of bicarb soda 1 tsp ground cinnamon ½ tsp ground ginger ½ tsp ground nutmeg pinch of salt 2/3 cup nuts (walnuts, pistachios), optional

Place the cream into a mixing bowl and whisk on high until further thickened.

Add the vanilla, maple syrup, lemon juice and zest and whisk until combined and thick.

Spread a third of a cup of lemon cream over the first cake. Place the second cake on top and spread the remaining cream over the cake.

APPLE SAUCE: 4 apples, peeled and cut into small pieces ¾ cup water LEMON CREAM ICING: 1 can coconut cream, opened and refrigerated overnight (or at least 5 hours) 2 tsp vanilla extract 1 tsp maple syrup 2 tsp lemon juice zest of 1 lemon

You will have cream left over to serve with the cake (or to just eat!)

Refrigerate for 30 minutes before serving. { NOTES } The cream on my cake went a slight brown colour after being in the fridge overnight. It was still tasty. The leftover cream didn’t, so it must have been the combination of the cake and acidic cream. + Serves 16 + Prep: 24 hours. Cook: 30 min.

GLUTEN FREE

SUGAR FREE

Anzac Biscuits Preparation Time: 15 min

GLUTEN FREE

Live Life Well

Cooking Time: 18 min

Makes: 24

Ingredients 1 cup Orgran All Purpose Plain Flour 1 cup rolled rice flakes 1 tbsp rice bran 1 tbsp Orgran GFG Gluten Substitute ½ cup caster sugar ¾ cup desiccated coconut 125g butter or salt reduced monounsaturated margarine 2 tbsp golden syrup* 1½ tsp vanilla essence 1½ tsp bicarbonate of soda 1 tsp boiling water * Treacle, honey or maple syrup can be substituted for golden syrup.

Method 1. Preheat oven to 160ºC / 325ºF. 2. Prepare 2 flat oven trays by spraying with cooking spray.

Line base of trays with baking paper.

3. Sift flour into a large mixing bowl. Add rice flakes, rice bran, gluten substitute, sugar and coconut and mix well.

4. Place butter into a small saucepan and melt over a gentle heat.

Stir in golden syrup and vanilla. OR Place butter into a small microwave-safe bowl. Cover and microwave on high for 40 seconds or until butter is melted. Stir in golden syrup and vanilla.

5. Mix bicarbonate of soda with boiling water and add to warmed liquid. Stir liquid into dry ingredients and mix well.

Mixture should be a moist consistency.

6. Lightly dust hands with flour and roll portions of mixture into balls approximately the size of walnuts and place onto prepared trays. Use a fork dipped in flour to press flat.

7. Place into a moderate oven and bake for approximately 18 minutes or until light golden brown and cooked.

8. When cooked, remove from oven and leave on trays for 2 minutes. Loosen biscuits and leave on trays to cool.

9. When cold, store biscuits in an airtight container.

Download the FREE Orgran Recipe App today on iPhone or Android.

For 300+ more ideas how to use Orgran Gluten Free Flours and Custard Mix, download the FREE Orgran Recipe App for iPhone or Android today!

www.orgran.com

Australia’s BIGGEST range of gluten free nutrition Health & Nutrition

The nutritionists at ORGRAN have been developing alternative grain foods for 30 years. Add variety to your diet with over 20 varieties of pasta including Quinoa, Buckwheat, Amaranth and Millet blends. With the biggest range of alternative grain foods in Australia, including Australia’s original Buckwheat Pasta, no other brand offers you so much choice or nutritional variety.

GLUTEN FREE 400+ free recipes Click to download

To see the full range of over 80 products and hundreds of recipes, visit our website or download the app:

www.ORGRAN.com ORGRAN, the brand behind a healthier Australia

Y U M. | J U L E S G A L LOWAY

HEALTHY EATS { F O R A “ S H I N Y , H E A LT H Y Y O U ” C H E C K O U T T H E W O R K O F N A T U R O PA T H J U L E S G A L L O WAY , INCLUDING THESE YUMMO DISHES FROM HER CULINARY REPERTOIRE } Photography Jarred Eid Photography

BUCKWHEAT PANCAKES WITH BACON {

INGREDIENTS

}

1 cup buckwheat flour 1 cup almond milk 1 egg ¼ tsp GF baking powder (optional - not paleo) coconut oil, for frying 100g bacon few spoonfuls maple syrup

RAW MATCHA CHEESECAKE {

INGREDIENTS

}

1 cup raw almonds 1 cup desiccated coconut 6 dried pitted Iranian dates, soaked in water for 10 minutes ¾ cup coconut cream ½ cup honey 1 ½ cups raw cashews, soaked for 2 hours in water and then drained ½ cup virgin coconut oil 1 tbsp matcha (green tea) powder

Whisk together the buckwheat flour, almond milk, egg and baking powder. In a frypan over a medium heat, add a small ladle of batter and cook until bubbles start to come through the top layer. Flip and give it 1 minute on the other side.

Meanwhile, in a separate pan, fry the bacon until nearly crispy.

To serve, put a small stack of pancakes on a plate, top with bacon, and drizzle with maple syrup. + Serves 2 +

In a food processor with an “S” blade, process the almonds and desiccated coconut until it reaches a fine breadcrumb-like consistency. Add the dates and process a little more. If the mixture is not coming together, add 1-2 teaspoons of water and process until the mixture starts to become sticky. You can test this by pressing the mix against the side of the food processor bowl. Press the mixture firmly into the bottom of a 22cm springform tin. Using the back of a dessert spoon, smooth it down until it’s nice and even. In a high speed blender or food processor, blend the coconut cream, honey, cashews and coconut oil until silky smooth. Add the matcha powder and blend again briefly until combined. Pour into the springform tin, cover and freeze for 2 hours or until set. Remove from freezer for 15-20 minutes prior to eating. + Serves 12-16 +

GLUTEN FREE

SOY FREE

SUGAR FREE

GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

SOY FREE

SUGAR FREE

Y U M. | J U L E S G A L LOWAY

HEALTH PROGRAM TACKLES FATIGUE IN BUSY WOMEN 12-week online program covers diet, stress relief, gentle exercise and low-toxin living.

Byron Bay, NSW: After running her first round of Shiny Healthy You in May 2015, Jules Galloway is back with a much anticipated second round – for women who are tired, suffering from adrenal fatigue, or just fed up with feeling below par. What sets this program apart from others is that it’s run by a qualified naturopath, holding a Bachelor of Health Science and 10 years of practice experience.

SLOW COOKED LAMB SHOULDER {

INGREDIENTS

}

1.5kg lamb shoulder (may be cut into pieces if you like)

Participants receive: • Three video lessons each week for 12 weeks • A recipe bank with over 100 wholefood options • Meal planning and shopping list templates • A pantry detox and restock list • Three live and interactive webinars • A private Facebook group to interact with other participants • Plus extra bonuses and loads of support.

2 tbsp extra virgin olive oil The program is not one-size-fits-all. Participants are not given strict meal plans. Instead, they are given a recipe bank full of healthy meal options and are encouraged to come up with their own weekly plans.

1 brown onion, chopped 1 stick celery, chopped finely 2 garlic cloves, crushed 1 bay leaf 1 x 10cm sprig of rosemary, stem discarded 4 sprigs fresh thyme (or 1 tsp dried thyme leaves) 1 large carrot, diced

“I want my members to come away with the knowledge of how to do this on their own, while feeling inspired and to get into the kitchen and create delicious meals,” says Jules.

2 cups mushrooms, sliced 3-4 cups chicken stock (or bone broth) pinch of salt In a large heavy-bottomed pot, add the olive oil and brown the lamb shoulder over a medium heat. Remove and set aside, making sure you collect any juices that run off. Into your pot, add the onion and celery and sauteé over a medium heat until onions are translucent. Add the garlic and stir for one minute. Pour in the stock, add your meat (and juices) back in, along with the bay leaf, rosemary and thyme. Bring to the boil and then simmer, covered on a low heat, for 2½ hours. Add the carrot and mushrooms and continue to simmer covered for half an hour, and then uncovered for half an hour. Serve with sauerkraut on a bed of either quinoa or sweet potato.

The emphasis is on a nourishing whole food diet, with all recipes being gluten, dairy and cane sugar free. Both paleo and vegetarian participants will also be catered for. Main meals, snacks, and healthy drinks are all covered. The program also covers yoga, meditation, fitness, life coaching, natural skincare and toxin-free living, to ensure an holistic and balanced approach to wellness.

“If one facet is missing, it can throw your whole body out of balance,” says Jules.

Shiny Healthy You begins on September 7. The program will be available for purchase from August 17- September 4 and costs $129. There is an earlybird special of $99 if you purchase before August 31.

+ Serves 4-6 + GLUTEN FREE

EGG FREE

DAIRY FREE

SOY FREE

SUGAR FREE

www.julesgalloway.com

HONEST OLD-STYLE COOKING Recipes www.brookfarm.com.au

YUM. | BROOKFARM

APPLE, POLENTA & GOLDEN SYRUP PUDDING {

INGREDIENTS

}

1 ½ litres milk 260g caster sugar 100ml Brookfarm Macadamia Oil infused with Lemon Myrtle 225g fine instant polenta 200ml (¾ cup) thick double cream 60g sultanas (golden raisins) 3 Granny Smith apples, peeled, cored and sliced 200g roasted macadamia nuts, chopped 350g golden syrup, plus extra to garnish ice cream or cream, to serve (optional)

Pour the polenta mixture into the prepared tin. Arrange the apple slices in an overlapping pattern on top of the cake and then drizzle over the golden syrup. Sprinkle the remaining caster sugar on top and bake in the oven for 45 minutes.

Preheat oven to 160°C (325°F). Grease a 25cm (10 inch) springform cake tin and line the base and side with baking paper Put milk in a saucepan over medium heat and add 200g of the sugar and the Brookfarm oil. Bring to the boil, then remove from the heat and stand for 15 minutes.

This cake is best eaten slightly under cooked.

Remove from the oven and allow to cool in the tin. Drizzle over a little golden syrup, then cut into wedges and serve with cream and/ or ice cream.

Return the milk to the stove, reducing the heat to low. Add a pinch of salt and then stir in the polenta in a steady stream and cook for about 20 minutes. You will need to stir constantly to ensure the mix has a smooth consistency. Remove from the heat and add cream, sultanas and macadamia nuts, stirring well to combine.

+ Serves 12 + Prep: 30 min. Cook: 45 min.

GLUTEN FREE

YUM. | BROOKFARM

KANGAROO SAN CHOY BOW WITH NATIVE BUSH TOMATO {

INGREDIENTS

}

600g kangaroo mince ½ red capsicum and ½ yellow capsicum, seeds removed, some diced for cooking and some thinly sliced for garnish 30g spring onion, sliced thinly 25g celery, diced 12g fresh ginger, peeled and finely sliced or grated 1 tbsp oyster sauce 1 tbsp soy sauce 1 tbsp fish sauce 1 tbsp ground native bush tomato 20g red onion, finely diced 25g brown onion, finely diced 30g snow peas, finely sliced 1 large clove garlic, chopped 12 lettuce cups ½ red chili and ½ green chilli (or to taste), finely sliced ½ bunch of coriander, chopped 8 – 10 large Vietnamese mint leaves, finely sliced 8 – 10 large mint leaves, finely sliced 1 tbsp Brookfarm Lime Chilli Macadamia Nut Oil, for frying 1 tbsp sesame oil, for frying 1 lime, quartered ½ cup macadamia nuts, toasted and crushed

Heat a large pan, add sesame and Brookfarm Lime Chilli Macadamia

fish sauce seasoning and add more if necessary. Remove from heat.

Nut Oil. Add the red onion, snow peas and mix through.

On a moderate heat add the brown onion, garlic, celery, the diced red and yellow capsicum and ginger. Cook until the onion and garlic has softened.

Add the coriander, mint, spring onions and Vietnamese mint.

Add the kangaroo mince and stir. Brown the meat.

Place the mixture into the lettuce cups and serve with the sliced chillis and lime and macadamia nuts.

Add the bush tomato, soy sauce, oyster sauce, fish sauce. Taste for

+ Serves 4 + Cook: 30 min.

GLUTEN FREE

SOY FREE

YUM. | STEPH WEARNE

ORANGE THYME ROASTED CHICKEN {

INGREDIENTS

}

1 whole chicken (1.5kg)

Preheat oven to 200ºC (400ºF). Transfer chicken to a large roasting pan, lightly seasoning with salt and fresh ground pepper, reserving the marinade.

2 tbsp Brookfarm Macadamia Lime & Chilli infused oil 2/3 cup fresh orange juice 1 tbsp honey or raw sugar 6 sprigs fresh thyme, leaves removed Zest and juice of one lemon 1 cup chicken stock 2 garlic cloves, finely chopped salt and fresh ground pepper Combine orange juice, zest, lemon juice, honey or sugar, thyme and Brookfarm Macadamia Lime & Chilli infused oil in a pot and bring to a simmer for 3-4 minutes to combine ingredients. Let it cool and place in a large glass or ceramic dish.

Add chicken and baste well. Cover with plastic wrap. Refrigerate for 4 hours or overnight, basting the chicken in the marinade occasionally.

Roast for 20 minutes.

Drain excess fat. Add reserved marinade and stock. Reduce oven temperature to 180°C (375°F). Roast for a further 60 minutes or until chicken is cooked through. Transfer to a platter. Cover with foil to keep warm.

Pour pan juices into a pot and simmer over a medium heat to reduce by a third, skimming fat. Cover to keep warm.

Slice chicken and serve with pan juices and your choice of vegetables. + Serves 4-6 + Prep: 5-10 min. Cook: 80 min.

GLUTEN FREE

EGG FREE

DAIRY FREE

SOY FREE

& Conference

Discover Taste Buy & Learn!

Expert Speakers Kids Family Activities Friendly

Atmosphere

10 - 11 October 2015 Melbourne Exhibition Centre South Wharf COLES COOKING STAGE featuring Masterchef contestants

www.gfexpo.com.au Proudly owned and run by Coeliac Victoria and Tasmania 03 9808 5566

YUM. | CAFE

MISSION ACCOMPLISHED: REAL FOOD, REAL FAST {

A U S T R A L I A , P L E A S E W E L C O M E T H E N E W A G E O F V E N D I N G M A C H I N E S . E N J OY R E A L , 1 0 0 P E R C E N T G L U T E N - F R E E F O O D , A N Y T I M E , A N Y W H E R E , W I T H T H E S E R E V O L U T I O N A R Y S E L F - S E RV I C E C A F E S } Words Olivia Jackson

Imagine walking through the train station, stopping at a vending machine and purchasing a made-fresh-daily, gluten-free meal on the go. This dream has finally become a reality thanks to All Real Food. All Real Food has created the first ever self-service cafe that offers breakfast, salads and sweets delivered by technology that tracks minute-by-minute sales, stocktake and environmental conditions. Genius.

As exciting as this invention is, letâ&#x20AC;&#x2122;s discuss the details. Every meal is made fresh daily and has a four-day shelf life after purchase. After 24 hours in the self-service cafe, the leftover meals are removed and donated to local food banks â&#x20AC;&#x201C; never wasted. The fridge is restocked with delicious, healthy meals every day.

Each meal is 100 per cent gluten free, organic where possible, locally and seasonally sourced and chef prepared in a five-star commercial kitchen. All Real Food has truly hit the mark by offering a wide range of meals to include additional options such as dairy free, paleo, vegan, vegetarian, raw and more. The integrated touchscreen technology makes for quick and easy ordering while browsing the variety of options, nutritional information and even health tips.

The meals offered range from Tex Mex Salad, Pesto Pasta Salad, a range of salad topping proteins, Quinoa Parfait, Chia Pudding and Choc Mint Slice. The individual servings are a great size for a satisfying meal and are boosted with superfoods, nuts and seeds for ultimate nutritional value and taste. The design of the cafe

YUM. | CAFE

itself is aesthetically pleasing including a vertical herb garden to enhance the organic experience. The colourful and healthy options and user-friendly interface create a welcoming environment that will certainly have you coming back again.

All Real Food co-founder Mark Woodhead says there is so much information available today about diets and dieting, including healthy eating trends, it can be incredibly overwhelming and confusing.

“Our mission is to simplify healthy eating and just provide real food,” Mark says. “All of our fresh produce is sourced from Australia and New Zealand and it’s part of our ethos to keep things local, and organic as much as possible.”

The self-service cafe concept was developed and executed by Mark and fellow IT professional Danny Stalling (pictured above). Both Danny and Mark have a passion for health and holistic living and are thrilled to bring real food to the table.

“I’m passionate about working with only the finest seasonal produce, preparing everything from scratch and letting the ingredients speak for themselves,” Keng says.

The touch-screen technology of the self-service cafes is simple to use and provides ample information about each product, its contents and health benefits. The technology is so advanced that if the cafe’s internal temperature rises above or drops below a certain set point, the cafe will immediately close and alert the All Real Food head office. Customers can register a unique key tag to receive bonuses, discounts and special offers.

The meals are packaged in BPA-free food-grade PET plastic jars with a food-safe freshness seal and are made from either sugarcane starch or 100 per cent recyclable plastic. Every aspect has been carefully thought out, including the layering of each ingredient to ensure the food stays fresh, crunchy and appealing.

“We believe food should look and taste delicious and be a joy to eat,” Danny says.

Watch out Brisbane, a world of gluten-free convenience has officially arrived! And stay tuned to All Real Food. With smoothies, soups and other ready made meal ideas in the pipeline, this is just the beginning.

Another integral team member, Keng Murray, has combined 20 years of cooking experience with his passion for wholesome foods as the holistic head chef of All Real Food.

www.allrealfood.com.au www.facebook.com/AllRealFood

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Download and purchase from the App Store.

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