In the Kitchen with Cass Amundsen

In the Kitchen with Cass Amundsen
An inspiring interview with our lovely friend, local foodie and organic farmer Cass Amundsen. Cass also shares her gorgeous Mediterranean Seafood soup recipe which celebrates the end of summer and the abundance of tomatoes, fennel and basil growing in her garden. Continue reading

Fermented Chilli Recipe

Fermented Chilli Recipe
I absolutely love fermenting, it's been a passion of mine for a such a long time. Not only do I love that when foods are fermented they become more digestible and better for you but I also love more intricate flavours that develop over time. When I first tasted this fermented chilli sauce, I was amazed the at the softer, more mellow flavour and delicious aroma. From my first taste, I realised that this sauce would be a staple in our house and something we now use almost everyday. We particularly love serving this chilli sauce with dumplings but it also lends itself well to tacos, rice paper rolls, rice dishes, fish dishes and is even delicious drizzled over avocado toast with a sprinkle of goats cheese.
Fermented Chilli Sauce
300g chillies (mixed varieties) 
1 cup coriander leaves
5 garlic cloves
2-3cm piece of chopped ginger 
1 tbsp salt
500ml olive oil
1. Remove green tops from chillies and seeds if you prefer less heat in your sauce. 
2. Add all ingredients to the blender and blend until just combined.
3. Pour the liquid into a sterilised glass jar ensuring there is at least 1-2 inches of air below the lid as the chilli sauce will expand as it ferments.
4. Store the jar in a cool, dark place for around 2 weeks before transferring to the fridge. 
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In the Kitchen with Natropath Jana Brunclikova

In the Kitchen with Natropath Jana Brunclikova
A gorgeous Spring afternoon in the fields with naturopath Jana Brunclikova who shares her knowledge on Intuitive Eating and recipes of two of her favourite deserts. Continue reading

Creamy Vegan Mushroom, Leek and Kale Pie with a Spelt Crust

Creamy Vegan Mushroom, Leek and Kale Pie with a Spelt Crust

The perfect easy pie for when you feel like impressing your guests but have absolutely no idea what you’re doing. Packed full of mushrooms and kale with a spelt flour crust, it’s also super nutritionally dense!

For the crust:

  • 3 cups of spelt flour
  • 2/3 of a cup of water
  • 1/2 of a cup of olive oil
  • 2 tsp of salt

For the filling:

  • 500g of mixed mushrooms, chopped
  • 5 stalks of kale, chopped finely 
  • 2 leeks, finely sliced
  • 3 garlic cloves 
  • 2 sprigs of rosemary and 4 of thyme, chopped finely
  • 2 TBS of vegan butter (I used miyokos)
  • 1.5 cups of plant milk (I used oat milk)
  • 2 TBS of cornflour 
  • 3 TBS nutritional yeast
  • 2 tsp of veggie stock powder 


  • Combine the olive oil, water and salt in a large bowl and mix until the salt is dissolved
  • Slowly add you flour and mix
  • When you can no longer mix with your utensil, combine the remaining with your hands and knead the dough for 10 minutes
  • Once your done, covers in glad wrap and let it sit for an hour 
  • While you wait for the dough, start your filling
  • Add a little bit of olive oil to a pan along with the leeks and garlic and fry off until soft
  • Add in your mushrooms and herbs and cooking until they have shrunk in size
  • When you have enough room, add in the kale and completely wilt down. Season to taste. 
  • For the creamy sauce, melt the butter and add your flour. Slowly add in your plant milk, a little bit at a time, whisking as you go. 
  • When the sauce has thickened, add the nutritional yeast and veggie stock powder and mix well. Season to taste. 
  • Now add the sauce in with your mushrooms and kale and mix well! Here you can add more milk and/or butter depending on your desired consistency. I added in a tiny bit more milk.
  • Once your dough is ready, divide into two and roll both out with a rolling pin! You want your base to be thicker than your top layer of dough 
  • Assemble your pie, adding in the bottom layer of dough, then the mushroom filling and finally the top layer of dough. Pinch the two layers of dough together to make sure they’re sealed. 
  • Cook on 180 for roughly 20/25 minutes, just keep checking it! 

mushroom spelt pie


vegan spelt pie

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