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Slightly Fermented, Sunshine Coast (2026)

09/03/2026

I’ve said it before and I’ll say it again… eggs are one of nature’s greatest superfoods.

Breakfast this morning: decadent Parisian coddled duck eggs 🥚

Eggs really are one of nature’s true superfoods. They’re packed with high-quality protein, essential amino acids, healthy fats, choline for brain health, B vitamins, selenium, and antioxidants like lutein and zeaxanthin that support eye health.

It’s one of the reasons I eat eggs most mornings. They’re incredibly nourishing, naturally low in carbs, and a perfect keto breakfast that keeps me full and satisfied right through until dinner.

Today I used duck eggs, which are richer than chicken eggs, with larger yolks, more protein and omega-3 fats, and an incredibly creamy flavour.

So this morning’s breakfast was luxurious Parisian-style coddled duck eggs with cream, hand churned butter, chèvre and a sprinkle of Tasman Sea Salt.

For a moment I felt like I was sitting in a tiny Parisian café ☕ watching the world go by…

In reality I was sitting at the kitchen table surrounded by half-unpacked bags from our trip that I still haven’t dealt with. Close enough 🎒🛍🤷‍♀️

I absolutely love antique egg coddlers. They’re one of the things we always keep an eye out for when we’re travelling and poking around local antique stores. They’re beautiful, practical, and they turn a simple egg into something that feels incredibly special.

Serious question though… runny yolk or firm yolk? There is only one correct answer.

Recipe in the comments 👩‍🍳🥚

25/02/2026

🍃 Nothing Gets Wasted in This Kitchen 🍃

Today I finally decanted my slow, raw native tamarind syrup, the one I’ve had quietly on the go for months, adding fruit as it ripened. At one point the ripe fruit kicked off a gentle natural ferment, and the flavour that developed is just incredible.

Bright, complex and slightly wild 🤪 exactly what I was hoping for.

But what really excited me today was what happened next.

After pressing out every last drop of syrup, I was left with a bowl of fermented native tamarind pulp. It still smelled amazing and clearly had plenty of life left in it, and there was no way I was throwing something that precious away.

So I gently warmed the pulp, pressed it again, and turned the last of that flavour into a deep native tamarind reduction 🤤 glossy, tangy and intensely concentrated.

Two beautiful ingredients from one slow ferment:
• A delicate fermented syrup
• A rich tamarind reduction

This is one of the things I love most about cooking this way, patience gets rewarded, and nothing goes to waste.

Wild cultures, mad flavour 🍃

24/02/2026

Yet again… another disappointing Chinese meal.

You know the kind.
Looks promising. Smells fine.
Then you open the container and it’s the same old story - heavy sauces, tired flavours, and somehow every dish contains peas and carrots 🙃

So… we did what we always end up doing.
We went home and made our own.

Fresh ingredients. Proper aromatics. Balance. Actual texture.
The way Chinese food should taste.

Which brings me to this question 👇

Can anyone recommend a really good Chinese restaurant on the Sunshine Coast?

I’m talking:
• fresh ingredients
• vibrant vegetables (not frozen peas & carrots on repeat)
• proper technique - I’m chasing that proper wok hei - the smoky char you only get from a ripping-hot, well-seasoned wok
• dishes with depth and care

I want to love eating Chinese food out again - I just need somewhere that cooks like they actually enjoy food.

Disappointing dish photo in the comments for context 😅
Please tell me the good places still exist.

🙏🥢

22/02/2026

🐟 If not farmed salmon… then what?

I’m often asked: “Okay, if we stop defaulting to farmed salmon, what should we eat instead?”

The good news? Plenty.
And most of them are better everyday options anyway.

Living in Australia, we’re spoilt for choice. Here are some fish I’d happily eat far more often than farmed salmon:

🐟 Sardines

Small fish = big win.
Low mercury, rich in omega-3s, calcium (if you eat the bones), affordable, and wildly nutritious. Fresh or tinned - both excellent.

🐟 Mackerel (especially Australian blue mackerel)

One of the best omega-3 sources you can eat. Bold flavour, great grilled or pan-fried, and much lower on the food chain.

🐟 Trevally

Underrated and delicious. Firm, flavourful, and versatile. Beautiful fresh and usually well priced.

🐟 Whiting

Light, sweet, quick to cook, and very family-friendly. A brilliant everyday fish.

🐟 Flathead

Lean, mild, and reliable. Easy to love, easy to cook, easy to source.

🐟 Snapper (in moderation)

Not for every day, but far more sensible than salmon-on-repeat. Incredible flavour when treated simply.

🐟 Barramundi (wild caught)

If you want a familiar, mild fish - barra does the job far better than farmed salmon ever will.

The bigger picture

Health isn’t about one “super fish”.
It’s about:
✔️ variety
✔️ lower-food-chain species
✔️ local and well-managed fisheries
✔️ not eating the same thing on repeat

Farmed salmon became the default because it’s marketed well, not because it’s the best choice.

There’s a whole ocean of better everyday options.
Let’s eat like we know that.

22/02/2026

Scorching day, ice-cold frozen Davidson plum margaritas, and zero complaints 🥵🍹 Absolute perfection.

21/02/2026

I only managed to harvest one cup of Davidson plums this season 🙁 just one.

And honestly? I felt a little sad about it. I had so many ideas.

But… one cup still became a gorgeous, deeply coloured syrup, perfect for cocktails, sauces, and dressings. And because I hate wasting anything this precious, the leftover pulp was slowly dried in the oven. I ground it into powder and made a ri***ng salt for cocktails. I have used it previously as a natural colour boost in cooking. Nothing wasted. Not a scrap.

I always say there’s a season for everything 🤔 usually in life. But there’s a season for everything in the kitchen too.

I’m very much a seasonal, mainly locavore cook. I want to experience produce when it’s at its peak, when it’s meant to be eaten, when it tastes like it should. And when there’s excess, I preserve it - syrups, ferments, jams, powders, the list could go on, so that the peak flavour and colour can live on a little longer.

But while it’s here? I try to cook with it as much as I possibly can.

One cup. Many possibilities. And a quiet reminder to work with what the season gives. I’m looking forward to next harvest. 😍

21/02/2026

🌊 There’s more to “healthy fish” than farmed salmon

I’m going to say it:
I’d love everyone to stop defaulting to farmed salmon.

Not because fish isn’t healthy, but because variety, sourcing, and intention matter.

We live in Australia, with access to beautiful wild-caught fish, yet somehow salmon (often farmed, dyed, pellet-fed, crowded) has become the health fish.

Let’s widen the net.

Australian-caught swordfish is:
✔️ wild-caught (never farmed)
✔️ protein-rich and deeply satisfying
✔️ high in B12 and selenium
✔️ meaty, steak-like, and incredible when cooked properly

Is it an everyday fish? No, and that’s actually a good thing.
Health isn’t about eating the same thing on repeat. It’s about diversity, quality, and moderation.

There is a whole ocean of better choices than “salmon again”, and swordfish is a brilliant reminder of that.

(Recipe in the comments 👇)

18/02/2026

Took this to a party - it didn’t stand a chance.

🐟 Whipped Cod Liver Pâté with Dry Vermouth & Lemon

This is one of those quietly luxurious dishes that feels wildly indulgent, yet beautifully simple.
Silky cod liver, gently cooked aromatics, a splash of dry vermouth, lemon zest, and just enough butter and cream to turn it into something pale, airy, and utterly spoonable.
Rich but not heavy.
Savoury, briny, and elegant.
Very “just one more bite” energy.
I served this with a dollop of caviar in the centre and thin Melba toast - and yes, it was gone fast 👀✨

These sensational cod livers came from Pennisi Cuisine deli in Brisbane. Their selection overall is always fantastic, and this was one of those finds that makes you very glad you wandered the aisles slowly.

👉 I’ll be sharing a link to the health benefits in the comments because cod liver is outrageously nutritious and something I genuinely believe more of us should be eating.

🐟 Whipped Cod Liver Pâté with Dry Vermouth & Lemon

Ingredients
1 tin cod liver, well drained (reserve 1 tbsp oil only)
3 tbsp butter, very soft
1 tbsp very finely minced red onion
1 small garlic clove, very finely minced
2 tbsp finely grated tomato (straight from the freezer is perfect)
30 ml dry vermouth, divided
20 ml for cooking
10 ml to finish

1 - 2 tbsp very thick cream, room temperature (I always use Maleny Dairies cream - nothing compares 🤤)
1 tsp olive oil or reserved cod liver oil
1 small strip lemon zest (no white pith)
Salt and cracked black or white pepper
Pinch dried oregano (very light)

Method

1️⃣ Sweat gently
In a small pan over low heat, add the olive oil (or cod liver oil) and 1 tbsp butter.
Add the red onion and garlic and cook gently for 3 - 4 minutes until soft and translucent - no colour.

2️⃣ Build flavour
Add the grated tomato and a tiny pinch of oregano (if using).
Stir for 30 seconds, then pour in 20 ml vermouth and add the lemon zest strip.
Simmer 1-2 minutes, just until lightly reduced and fragrant.

3️⃣ Remove & cool
Take off the heat, remove and discard the lemon zest, and let cool for 3-5 minutes.

4️⃣ Whip
Transfer to a blender or food processor. Add:

cod liver
remaining 2 tbsp butter
1 tbsp cream
pepper to taste
remaining 10 ml vermouth

Blend 45-60 seconds until pale, airy, and glossy.

5️⃣ Adjust texture
For a lighter texture, add the second tablespoon of cream and blend again.
Taste for salt - add only if needed.

Texture goal
Pale and mousse-like
Holds soft peaks on a spoon
Spreads easily - never dense or oily

To serve

Thin sourdough toast or Melba toasts
Optional (but fabulous): a small spoon of caviar in the centre

17/02/2026

True 😂

17/02/2026

🌼 Turmeric Cauliflower

This turmeric cauliflower is one of those dishes that proves simple food done well is everything. Fresh turmeric gently bloomed in butter, pepperberry for a little bite, and cauliflower that turns glossy, golden, and deeply savoury. No tricks. Just good ingredients, treated with respect.

It’s comfort food with a glow 🌼

Make it as a tray bake or in a frypan, either way, it disappears fast.
Golden, aromatic and deeply comforting.

(Oven method + stovetop option)

Fresh turmeric loves fat, and when it’s gently bloomed in butter or ghee, it turns humble cauliflower into something truly special.

Ingredients

900 g cauliflower, cut into bite-sized florets
1 tsp salt (adjust to taste)
½ tsp freshly cracked black pepper�(or Tasmanian pepperberry)
110 g butter �(or ghee for a nuttier depth)
1 tbsp finely grated fresh turmeric�

🔥 Oven Method

Preheat oven to 220 °C (fan 200 °C).
In a small saucepan, melt the butter over low heat.�Add pepper and turmeric. Cook gently for 1-2 minutes, stirring constantly, until fragrant and deeply golden.
Toss the cauliflower with the turmeric butter and salt until evenly coated.
Spread onto a lined tray in a single layer.
Roast for 25-30 minutes, turning once halfway, until tender with golden, caramelised edges. �Finish with 2-3 minutes under the grill if you want extra colour.

🔥 Frypan Method (excellent for deeper turmeric flavour)

Melt butter in a wide frypan over medium heat (160-170 °C). �Add pepper and bloom for 30 seconds.
Add grated turmeric and cook gently for 1-2 minutes, stirring constantly.
Add cauliflower and salt, tossing to coat.
Cover and cook for 10-12 minutes, stirring occasionally, until tender.
Uncover and cook for another 7-10 minutes, allowing the edges to brown.� Add a splash of water or extra butter if needed to keep it glossy.

👩‍🍳 Optional Finishing Touches

A squeeze of lemon juice just before serving
A drizzle of lime yoghurt or coconut yoghurt
Toasted cashews or slivered almonds
Fresh coriander leaves

⚠️ Notes

❗Fresh turmeric stains, protect your board and hands.
Quietly addictive ✨

Wild flavours. Slow joy. Mad colour.

17/02/2026

🍪Classic Slice-and-Bake Shortbread

(The “there’s-always-shortbread-in-the-freezer” kind)

This is my go-to shortbread recipe - the one I always have tucked away in the freezer for unexpected visitors.

I love the slice-and-bake method because it means I can pull out a log, slice, bake, and have fresh shortbread in under 25 minutes.

No stress. No planning. Very Domestic goddess behaviour 😁

It also freezes beautifully both raw and baked, which makes it dangerously convenient.

Makes about 24–30 small discs, depending on thickness 🍪

Ingredients - Base Dough

250 g unsalted butter, very soft
130 g caster sugar
½ tsp fine sea salt
250 g plain flour
70 g white rice flour

Optional (for rolling):

Extra caster sugar for coating edges

Method

👨‍🍳Step 1 - Cream
Beat the butter until smooth and creamy.
Add caster sugar and salt, then beat until pale and fluffy (about 2-3 minutes).

👉 Don’t over-whip, light and creamy is what you want, not airy.

👨‍🍳Step 2 - Add Dry Ingredients
Whisk together the plain flour and rice flour.
Add to the butter mixture in 2-3 additions, mixing gently.
Stop as soon as a soft dough forms that holds together when pressed.

👨‍🍳Step 3 - Shape Into Logs
Tip the dough onto baking paper.
Divide in half if you want two smaller logs (highly recommended).

Shape into rough logs, roll tightly in baking paper, then roll along the bench to smooth and round.

👉 For small biscuits: aim for 3-4 cm diameter
Twist the ends like a bonbon.

👨‍🍳Step 4 - Chill or Freeze

Refrigerate:

Minimum 1-2 hours

OR Freeze:

30 - 45 minutes until very firm

For long-term storage:
Wrap well and freeze for up to 3 months.

Step 5 - Slice
Preheat oven to 160°C (140°C fan).

Slice logs into 8 - 10 mm thick discs and place on lined trays with slight spacing.

✨ Optional but lovely:
Roll the log in caster sugar before slicing for sparkly edges.

If the dough softens while slicing, pop it back in the fridge for 10 minutes.

Step 6 - Bake

Bake for 15 - 20 minutes, until:

Edges are just turning pale golden
Tops remain quite pale
Cool on the tray for 10 minutes before moving - shortbread firms as it cools.

Optional Add-Ins
(Choose one per batch)

Fold in gently at the end of mixing.

1 tsp finely ground lemon myrtle or anise myrtle

😍 My preference:
I use 2 teaspoons of lemon myrtle because I love the intense aroma and flavour.
If you’re new to it, start with 1 teaspoon - lemon myrtle is powerful and a little goes a long way.

Fruity
50 - 60 g finely chopped dried cranberries
50 - 60 g finely chopped candied native tamarind
50 g finely chopped glacé ginger

‼️Dust sticky fruit lightly in flour before adding.

Nutty
40 g finely chopped toasted macadamias
and/or
1 tbsp toasted wattleseed

✨ Be brave and experiment - just keep total add-ins to 50 -70 g max so the texture stays delicate.

Texture Notes
Plain - classic, elegant, buttery
Fruit - little chewy pockets
Nuts - slightly crumblier bite

‼️Freezer Notes (Important!)
Raw logs: freeze up to 3 months
Baked shortbread: freezes exceptionally well - cool completely, store airtight, thaw at room temp
Freshly baked shortbread on demand?
Yes please.
Wild cultures. Mad flavour.
Slightly Fermented 🌿

Slightly Fermented

09/03/2026

25/02/2026

24/02/2026

22/02/2026

22/02/2026

21/02/2026

21/02/2026

18/02/2026

17/02/2026

17/02/2026

17/02/2026

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