A simple and delicious breakfast frittata with stinging nettle, dill, and cultured cashew cheese.
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I've had many requests lately for me to come make food for people, and each time I do, I leave with more requests and a deeper love for nourishing people in this way. I'm offering catering for multi-day retreats, intimate gatherings and one day events.
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Part 2 of my and Chef Koyanagi's collaboration highlighting local and sustainable spot prawns. You don't want to miss tasting the buttery fresh taste of the spot prawns, paired with the rich broth!
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I don't even think I can describe to you how happy I was to see a patch of nettles on my property. Considered a weed, this beautiful herb is actually extremely nutritive and healing to our bodies.
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These beautiful red berries come out for the winter, and when I first learned about them in a foraging class, was struck by Mother Nature bringing them out just when cold and flu season hit.
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You'll love the rich combination of sweet, salty and spicy, and indulging in a drink that good for your body.
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I'm going to get this out in the open now: I have a mushroom addiction. This is one of my favourite soups, and it's so simple and easy to make while being loaded with immune boosting nutrients.
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