Sweet & Sour Sauce

An absolutely classic Asian sauce that’s easier than you may think to whip up at home!


This is another one of those master sauces to keep firmly stashed in your culinary arsenal. The versatility of these perfectly balanced flavours mean you can team it up with just about anything! From rice to fish to chicken to pork & anything else your creative mind can conjure up!

Grab a saucepan & whack in 1/2 cup of white vinegar, 1 cup of pineapple juice, 3 teaspoons of tomato sauce, 1 teaspoon of soy sauce, 1/2 cup of raw sugar & a good pinch of salt. Cook over a low heat to dissolve the sugar then you can start to thicken the sauce by blending 2 tablespoons of corn flour in 2 tablespoons of water ( so equal quantities guys) & adding to the sauce. Just keep that reducing down over low heat until you get it to the right thickness for you.

How revolutionary easy is that?!?!?


Fish Balls with Sweet & Sour Sauce

A crunchy exterior gives way to fabuliciouzly smooth fish that’s sure to put a smile on the dial of any seafood lover but dunk it in this well balanced Asian classic sauce & you’re on a WINNER!


Start by popping 500g worth of fresh fish fillets into a blender & turning into a creamy mince. Bung it into a mixing bowl then add in a well beaten egg, 1 tablespoon of cornflour, 1 teaspoon of ground ginger, 1 tablespoon of lemon juice & a good pinch of salt. Mix that lot up really well & form into balls. Now the mixture is quite sticky & just a wee bit tricky to work with so they’re not going to be perfect, go for the rustic look 😉

Chill the fish balls in the fridge for half an hour whilst you crack on with the sauce.

Grab a saucepan & whack in 1/2 cup of white vinegar, 1 cup of pineapple juice, 3 teaspoons of tomato sauce, 1 teaspoon of soy sauce, 1/2 cup of raw sugar & a good pinch of salt. Cook over a low heat to dissolve the sugar then you can start to thicken the sauce by blending 2 tablespoons of corn flour in 2 tablespoons of water ( so equal quantities guys) & adding to the sauce. Just keep that reducing down over low heat until you get it to the right thickness for you.

To finish off the fish balls, simply coat them in corn flour & shallow fry them off in hot oil until they’re a lovely golden colour & cooked through.

Frittata Muffins

Honestly, these wee morsels are so simple & so versatile you’ll be whipping up a plethora of your own flavours in no time!

Perfect for picnics, brunch & lunch boxes, there’s no limit to what combo’s you can come up with.


It’s all about following this easy rule – have 3 cups worth of filling flavours to your 8 eggs to make 12 muffins.

Simply, whisk 8 eggs in a bowl before seasoning with salt & white pepper & bunging in your flavour fillings – in the ones pictured I have 1 cup each of chorizo, red capsicum & swiss brown mushrooms which I’ve diced smallish & fried off.

Then all you need to do is pour the mixture equally into a well greased 12 hole muffin pan & whack in a 180c oven to bake for 20 minutes.

How easy peasy is that?!?!?!

Old Fashioned Butter Biscuits

Light as air first bite gives way to melt to the roof of your mouth buttery smoothness,

Sometimes you just gotta go old school!


Baking bikkies with my Mini Me is just one of those simple pleasures in life that are what memories are made of, you know?! I just adore it when we’ve donned our aprons, are covered in flour & her delicious wee giggle is filling the kitchen with joyous bliss.

Bung into the bowl of your mixer 125g of softened butter, 1/2 cup of caster sugar & 1/2 teaspoon of vanilla paste. Mix until it’s pale & creamy before cracking in an egg & continuing to mix until it’s well combined.

Next, throw in 2 cups of plain flour, 1 teaspoon of baking powder & 1 tablespoon of milk. Mix until it forms a nice soft dough.

Pinch bits of the dough out with your fingers & roll into wee balls before placing on a baking paper lined tray. When all the balls are done, very gently press a fork to just flatten each top.

Whack those into a 180c oven for 15 minutes.

Allow the biscuits to cool on the trays, then dust them in icing sugar before devouring greedily!

Scones in Sauce

Watching a T.V show the other day about American Southern Comfort Food, I couldn’t help but be intrigued by how they smothered the humble scone in creamy white sauce, so naturally I just had to give this a crack myself!


Let’s just say that my fam-bam was not disappointed with the results! We reckon they just might be onto something here across the Pacific!

Start by making a simple batch of scones. Grab a large mixing bowl & bung in 2 cups of Self Raising Flour, 300ml of thickened cream & 2 tablespoons of icing sugar. Mix it all up with your hands before turning out onto a lightly floured bench. The trick to a brilliant scone is to NEVER let a rolling pin anywhere near the dough! Simply use your hands to gently bring the dough together before lightly pressing out into a flat round, then either use a scone cutter or just cut into wedges before popping on a baking paper lined tray. Whack those in a 200c oven for 15 minutes.

Then it’s onto the sauce!

Melt a tablespoon of butter in a saucepan over low heat & then add in a tablespoon of plain flour, whisking furiously until it’s a beautiful golden colour to cook that flour off. Pour in 1 cup of beef stock, 1/2 cup of thickened cream & then for the secret ingredient….a splash of soy sauce! Season generously with salt & white pepper before turning up the heat just a wee bit to thicken the sauce to whatever consistency floats your boat.

Grab a wee frypan & heat a glug of oil to gently fry off some diced bacon & chuck that in the sauce too.

Pop a couple of scones into a bowl before pouring that scrumptious bacon infused creamy sauce all over to smother those things!

It’s Chompin Time!

Layered Parfait Dessert

Sensual Chocolate Caviar adorns crunchy Pistachio Parfait perched atop smooth Port Wine Jelly.

This sumptuously decadent dessert is all about the contrasting textures as you dig down through the flavour filled layers with every bite exploding in your mouth & it’s not as naughty as it looks.


Start off by simply setting your Port Wine Jelly according to the packet instructions in some very pretty glasses, leaving to set in the fridge overnight.

Next, turn your attention to the scrumptious pistachio parfait. Open an 80g packet of pistachio nuts & chop them up fairly finely. Bung 500ml of Organic Vanilla Bean Yogurt into a mixing jug before throwing in the chopped nuts & blitz away with good old Mr Buzzy (aka stick blender) to get it all nicely incorporated. Pour into a container & whack into the freezer to set.

To make Chocolate Caviar, soak 1/2 cup of Tapioca Pearls in 2 cups of milk for an hour then pour into a saucepan & bring to the boil. Reduce the heat to a simmer whilst stirring continuously, watching for the pearls to turn translucent, usually takes about 10-15 minutes or so. Take it off the heat & add 1/2 cup of a good quality chocolate syrup before leaving to soak in the fridge overnight for the pearls to absorb all that chocolatey goodness.

When ready to serve, simply plop the pistachio parfait on top of the set port wine jelly & crown with the chocolate caviar.

It’s a wee bit of an impressive number, even if I do say so myself.

Our Incredible Shrinking Act!

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All in just 30 short days with no exercise!


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Mushroom Soup

This is most definitely a lick your bowl clean worthy recipe for all those fungi loving foodies out there, and I whipped it up in only half an hour!


This is one of the very rare recipes I’m going to tell you to measure your oil! Shock horror, I know! A good glug just won’t cut it in this one I’m afraid.

Start by heating 4 tablespoons of Olive Oil in your large saucepan over a medium heat, before melting 4 tablespoons of butter in it.

Bung in 1kg of sliced mushrooms to cook down until they’ve released most of their liquid. Grab a few out to set aside for garnish later on.

Throw in 3 teaspoons of minced garlic & just let that cook off for a minute before whacking in 3/4 teaspoon of dried Tarragon & 1 litre of chicken stock (you can use Veggie stock instead if that’s what floats your boat). Bring that lot to a simmer & allow it to cook away, uncovered, for a good 10 minutes.

Remove the soup from the heat & grab good old Mr Buzzy (aka stick blender) to blend it all well before whisking in 1/2 cup of thickened cream in a slow, steady stream.

Season ever so generously with salt & white pepper before serving in large bowls & garnishing with a flourish of thickened cream drizzled from a teaspoon & those reserved cooked mushrooms from earlier.

Gourmet Hotdog

There’s a fabuliciouz trend happening that is turning this oh so humble street snack into a gourmet delight focussing on themed toppings.

I like to call this culinary creation of mine, The Chihuahua, my little Mexican Dog.


I start this one with a lovely Gluten Free bread roll which I’ve toasted just enough to give an amazing crunch before slapping down in it a juicy pork sausage (I use Cumberland style ones, those Pommies might know a thing or two about snags, eh!) which has been grilled to perfection!

Next, I top with some Mexe-beans which I’ve gently heated in a saucepan, this gives a beautiful warm tingle in the mouth, before bunging over a jolly good sprinkling of grated cheddar cheese to melt slightly with the heat.

Then, I whack on a few generous spoonfuls of mashed avocado & a dollop of sour cream before finally crowning with some diced up jalapeño chillies, just for good measure!

The Gourmet Hotdog trend really excites me as it’s a simple canvas that you can do so very much with! What culinary creations have you come up with for these wee beauties? Please feed me some ideas in the comments below!

Paris Style Chicken Schnitzel

The title of this recipe is a literal translation of another Hungarian favourite that is quick, easy & oh so fabuliciouz!


If you like french toast or eggy bread then this is taking that flavour concept to a whole new level!

All you need to do is grab some juicy chicken thighs, place between a couple of sheets of plastic wrap & then get some frustration therapy by banging the crap out of them until they’re beautifully tenderised & all an even thickness which should be a nice thin schnitzel.

Then you simply season lightly with salt & white pepper before dusting with flour & then dipping in a basic egg wash of whisked eggs & milk – I know, shock horror, it seems like the wrong way round but that’s how it’s done.

Very carefully slip the schnitzel into some hot oil over a medium heat to shallow fry each side until they are golden & the chook is cooked through. I just love how they puff up with the egg wash! You’ll need to turn them a few times during cooking.

Remove the cooked schnitzel to drain before you then dust & dip the next one so that the oil reheats & it goes straight in rather than sitting around.

Honestly, you simply must try this dead set easy tasty dish!