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Christmas  Half Shell Scallops

Christmas Half Shell Scallops

Georgia Harding | November 19, 2018


So with Christmas Day fast approaching, I thought I’d share one of my favourite ‘celebration’ starters. These Half Shell Scallops are such a simple, yet impressive start to a Christmas Day feast or other special occasions. Better still, they are SO simple and fast to make – prep to plate in less than 10 minutes (5 if you have good knife skills)! Goes to prove even ‘special’ can be too easy!

Seafood is such an Australian Christmas tradition, but I’m so fussy with seafood. I don’t do crustaceans (shame because growing up, my grandfather, uncle, and cousin were all cray-fisherman off the coast of WA). But scallops, when well cooked, I just love!  The key with them is to add flavour without overpowering their own sweet taste and I think this recipe does that perfectly.

I think this is the most delicious way to eat scallops. The buttery, nutty flavours in this dish compliment this delicate meat and they are really easy to make too.

Hope you enjoy this delicious starter!

Take a look at the variations below for all the details as well as suggestions to alter the recipe to suit your specific dietary requirements.

Prep time: 10 minutes. Cook time: 3 minutes. Serves 4.



12 half shell scallops, I have used QLD scallops with no roe because I don’t like it (told you I was fussy)
40 grams good quality butter, melted
1 clove garlic, peeled and crushed
Zest one lemon, very finely grated
2 tablespoons parsley, finely chopped
¼ cup flaked almonds



1. Preheat your grill to high (180℃).

2. Arrange your scallops on a large baking tray.

3. Mix together the butter, garlic, lemon zest and parsley.

4. Spoon a little blob of the mixture onto the flesh of each scallop.

5. Top with a pinch of slivered almonds.

6. Pop under the pre-heated grill for 3 minutes (yes they cook super fast)


To Serve
With lemon cheeks, scattered parsley leaves and a sprinkling of sea salt. I added some garlic flowers and other edible flowers.



Last year on Christmas day our oven was full of the turkey and other goodies, so we preheated the BBQ on a high heat and cooked them in there with the lid closed for a couple of minutes.

Replace the butter with ghee (my preference) or macadamia nut oil.

You can replace the almonds with crushed macadamia nuts (I love this version a lot).

Replace the nuts with fresh bread crumbs or just leave off.


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Gluten-Free Baked Christmas Stuffing

Gluten-Free Baked Christmas Stuffing

FoodMatters | November 19, 2018


Stuffing is a Christmas classic and this gluten-free recipe is one you can’t live without this Christmas. Plus it’s vegan! Bursting with the rich, earthy flavours of mushroom and thyme, it’s bound to be a hit with your guests.



2 tbsp olive oil
1 large onion, diced
3 cloves of garlic, crushed
350g mixed wild mushrooms
400g closed cup or chestnut mushrooms
½ bunch of fresh thyme
100g pecans or hazelnuts
1 bunch of fresh, flat-leaf parsley
25g dried porcini, rehydrated in boiled water
½ cup cooked quinoa

Gluten Free Bread Crumb Topping
½ cup almond meal
100g pecans, crushed
2-3 tbsp nutritional yeast
Salt and pepper to season


1. Preheat oven to 180ºC.

2. Add olive oil to a fry pan and heat over low-medium heat. Sauté onion and garlic for 5 minutes then add in mushrooms and cook over medium heat until mushrooms are cooked.

3. Add cooked quinoa, thyme, chopped nuts, parsley and porcini to the pan.

4. For the topping, in a small bowl mix together almond meal, crushed pecans and nutritional yeast.

5. Spread mushroom mixture into baking dish and top with the almond crumb.

6. Bake for 15-20 minutes until golden brown on top.


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Cinnamon Roasted Carrots with Tahini Yoghurt and Dukkah

Cinnamon Roasted Carrots with Tahini Yoghurt and Dukkah

Jacqueline Alwill | November 19, 2018


This recipe is gluten-free, sugar-free & vegetarian. Make it vegan by swapping out dairy yoghurt for coconut yoghurt, adding lemon juice and salt cuts down on the coconut flavour.



4 bunches heirloom Dutch carrots or 1kg carrots, washed, trimmed and sliced lengthways
2 tablespoons olive oil
1 teaspoon ground cinnamon
1 cup (250g) greek or natural yoghurt
1 tablespoon tahini
1 orange, peeled and cut into segments
2 tablespoons dukkah
1/4 cup walnuts, roughly chopped
2 tablespoons mint, finely sliced



1.Preheat oven to 200C and line a large baking tray with greaseproof paper.

2. Rub carrots in olive oil and cinnamon, season with sea salt and arrange on the tray.

3. Place in oven to cook for 1 hour.

4. Whilst carrots are cooking make the tahini yoghurt by whisking together yoghurt and tahini.

5. To serve, spread tahini yoghurt over a serving platter, arrange carrots and orange over the top, then sprinkle with dukkah, walnuts, mint and a good grind of black pepper.


*If using dutch carrots the cook time will be approximately 30 minutes.


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Almond Chicken Curry

Almond Chicken Curry

Georgia Harding | October 11, 2018


This recipe serves 4



500 grams of boneless and skinless chicken thighs, diced
4 cloves of garlic, peeled and finely chopped
2-3 cm of fresh ginger root, peeled and finely grated (a lemon zester works well)
Small red chilli, to taste and finely chopped (or add individually at the table to control the heat)
Juice of half a lemon
50 gram of flaked or slivered almonds, toasted
2 onions, peeled and sliced
1 cinnamon stick
4 cardamom pods, crush slightly with the top of a knife handle
3 whole cloves
1 tsp of cumin powder
1 tsp of coriander powder
1 tsp of turmeric
50 grams of almond meal
20 gram of currants or sultanas (optional)
300ml of natural yoghurt
1/2 cup of fresh or frozen peas

Coriander leaves, to serve



1. In a large bowl mix the chicken, ginger, garlic, optional chilli and lemon juice. Allow to marinade for an hour or so.  This is optional, you can jump ahead if time is an issue.

2. In a large fry pan, toast the slivered or flaked almonds over a low heat and set aside.

3. Now heat a tablespoon or so of coconut oil or ghee over a low to medium heat and cook the onion until it starts to soften. Add the cinnamon stick, cardamom pods and cloves and cook for a few minutes until the aromas are released. Then add cumin, coriander, turmeric powders and almond meal.

4. Mix together, add the chicken to the pan and stir gently as the chicken starts to turn opaque (only a few minutes).

5. Next, add the yoghurt and currants or sultanas and mix well. Cover the pan and simmer slowly for 20-30 minutes, stirring occasionally, making sure it doesn’t stick to the bottom of the pan.

6. Just before serving stir in the peas and top with coriander.


To Serve

I like to serve this with brown or basmati rice (or even quinoa), and green salads or simply some steamed vegetables, dressed with lime juice and olive oil. If I’m feeling lazy I’ll just add some broccoli, cauliflower and or carrots to the curry just before it’s served to lightly cook in the sauce and with that, a complete meal is served!



Use coconut oil to sauté the onion and coconut cream instead of yoghurt.

Replace the chicken with chickpeas.

Use the dairy free and vegetarian substitutions.

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Spring Detox Salad

Spring Detox Salad

Sharon Selby | September 1, 2018


Spring is here and after a brutal, freezing cold winter in Sydney (not) it’s always nice to give the body a gentle cleanse to feel fresh, renewed and revived. A cleansing salad or detox salad is simply a mixture of ingredients that have detoxifying properties on the body.

Make a large batch and enjoy throughout the week. The lime and olive oil will keep the salad fresh and from drying out. Get in the habit of blitzing salads with various ingredients for fast nutritious food on the go.

Difficulty: Easy. Prep time: 15 minutes. Serves: 8 people as a side



1/3 head red cabbage
1/3 head green cabbage
2 carrots
1 medium beetroot
1 cup finely chopped coriander
2 spring onions, finely sliced
1/4 cup extra virgin olive oil
Juice and zest of 1 lime
1 inch of fresh ginger, minced
1 fresh garlic clove, minced
1 teaspoon salt



1. Use a food processor or grate by hand the cabbage, carrots and beetroot, and pop into a serving bowl.

2. Add the sliced spring onions and coriander to the same bowl and set aside.

3. To make the dressing add the olive oil, juice and zest of the lime, ginger, garlic and salt into a small jar. Place the lid on and give it a good shake. Pop in the fridge until ready to serve.

4. Pour dressing over the salad just before serving and mix to combine well. If desired, add the addition of toasted nuts and seeds or slices of avocado for a creamier texture.


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Comforting Silverbeet and Potato Curry

Comforting Silverbeet and Potato Curry

Kate Parker | September 1, 2018


This curry is quick to get to the table, packed with nutrients and uses the whole silverbeet bunch, rather than discarding the stems as so many recipes ask you to do. In the Mediterranean and Italy, the stems are prized for their flavour and texture, so you should be appreciating them too! If you’re worried about kids not enjoying the stems, chop them finely as you would the onion and cook them off with onion, they’ll be none the wiser.



1 medium onion, finely chopped
3cm ginger, grated
4 garlic cloves, finely chopped
1 tsp black mustard seeds
1 tsp ground coriander
1 tsp turmeric paste
½ tsp ground cumin
½ tsp ground chilli
1 tsp garam masala
1 bunch silverbeet, stems removed
1 tomato roughly chopped
1 cup coconut milk
500g potatoes, Desiree (or other waxy variety), cut in 2cm cubes
1 tbsp lemon juice
1 tbsp coconut oil
½ tsp salt



1. Heat coconut oil in a heavy based saucepan on medium.

2. Add mustard seeds and wait until they start to pop.

3. Add onions and salt and saute for 10-15 minutes on low-medium until the onions turn golden, stirring occasionally.

4. While onions are cooking prepare potatoes.

5. Add garlic and ginger and cook for a further minute, then add the coriander, cumin, chilli, turmeric paste and tomato and saute for one more, while stirring.

6. Add potatoes and 1 cup of water.

7. Cover pan with lid and cook for 10-12 minutes. Stir pot every few minutes to ensure spices aren’t sticking. There should be some give in the potatoes by now, but they shouldn’t be cooked through.

8. While potatoes are cooking prepare the silverbeet. Slice stems into strips, then chop into 1 cm pieces and finely shred leaves.

9. Add coconut milk and garam masala to the saucepan with silverbeet stems. Cook covered for 5 minutes.

10. Add silverbeet leaves and stir through. Cook for a further 2 minutes.

11. Remove from the heat, squeeze in lemon juice, stir to combine.


Serve with steamed brown rice or quinoa and fresh coriander.


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