Pear and Walnut Salad

When I'm making any salad I try to get as much flavour in as possible.

This salad is simple, healthy, tasty and keeps the hunger satisfied. 

Walnuts can go off quickly due to their high level of omega oils. The best idea is to store them in an air tight container away from any heat and light. You can even freeze walnuts or leave them in the fridge. If you are lucky enough to get them whole, you can crack them yourself and eat fresh from the shell.

Pear and Walnut Salad

Serve 1

2 cups baby spinach

1 pear sliced

4-5 cherry tomatoes

1 rasher bacon

1/4 C walnuts 

Vinaigrette

5T olive oil

1 clove garlic - crushed

2T balsamic vinegar

1t Dijon mustard

salt and pepper to taste

Prepare vinaigrette by whisking vinegar, garlic and mustard in a small bowl. Slowly whisk in oil. Season with salt and pepper

Grill bacon for 2-3 minutes each side. 

Slice pear, tomatoes and bacon.

Toss all ingredients into a bowl and mix vinaigrette through.

Serve immediately 

Easy Chicken and Spinach Wrap

I have to admit this wrap was made from the left overs of last nights dinner!

I crumbed the chicken last night and served it with seasonal roast vegetables.

I wanted something for lunch that was fresh, quick and nutritious. So I quickly made these wraps with the leftover chicken :)

Preparation to me is key. Being prepared for your meals makes life so much easier for when you just don't have the time.  Making lunches the night before work can be a good idea to avoid missing out on lunch or buying your lunch. Which can be expensive and sometimes not nutritionally rewarding. 

Chicken and Spinach Wrap

Ingredients

500g Chicken breast ( approx)
2 eggs - whisked

2 C bread crumbs
2 T coconut oil

filling
baby spinach
cucumber
tomato
avocado
mayonnaise
wraps ( I used spinach wraps)

Method

Place eggs and bread crumbs in two separate small sized bowls.
Slice chicken breast(s) into thin strips ( goujons ). It is best to keep your sizes as even as possible to insure they cook at the same time.

Heat oil in a fry pan to a medium to high heat. While it is heating, crumb your chicken.
Dip each chicken strip into the whisked eggs then place them to the bread crumb bowl and coat them until fully covered with bread crumbs.
Handy Tip! - Use one hand for the eggs and your other hand for the bread crumbs to avoid bread crumbing your hands too much! :P

Place chicken in the fry pan and cook for about 3-4 minutes then turn over to finish cooking and allow crumbs to turn golden brown. Check one piece of chicken to be sure it is fully cooked by cutting it in half.

Once your chicken is cooking drain on a paper towel.

Get all your wrap ingredients and assemble!
Use as many or as little of the ingredients you like. There are no measurements for this as it depends on how big you want your wrap to be!

Gluten free version - Use gluten free bread crumbs and gluten free wraps

I hope you enjoy these wraps as much as I did. What else do you eat for lunch?

 Keep an eye out for more lunch ideas on my blog

Brit :)

Gluten Free Homemade Muesli

Hey everyone!

I have always loved muesli for breakfast. Unfortunately a lot of muesli that you can buy from supermarkets are full of hidden sugars that decrease the nutritional value.

Making your own muesli at home is so easy and you can make it taste great, which makes it so much more satisfying when you're eating it. This muesli doesn't last long in my house, so I have been making it quite a lot lately! 

This recipe can easily be changed to how you like it. You can use any seeds, nuts and dried fruit that you like. Some examples are sesame seeds, pumpkin seeds, chia seeds, sunflower seeds, flax seeds,  almonds, cashew nuts, walnuts, pecans and brazil nuts.

Recipe

Easy Colourful Roast Vegetable Medley

This is probably the most straight forward healthiest dish I'll post. Well..maybe.. we will see!?

One of my main focuses with food is to have a diverse and wide variety diet. And when I say 'diet' I'm not talking about losing weight or restricting calories. I'm talking about the food we eat daily.

The reason behind this is to be able to get as many essential nutrients, vitamins and minerals as possible from the food I eat every day.

I find vegetables are the easiest visual example and 'guide' for showing they have a variety of nutritional benefits. To sum it all up, I'm trying to say EAT YOUR COLOURS! 

You may be familiar with the saying "Eat your greens", but don't forget your whites, oranges, reds, yellows etc..

Roasting vegetables is definitely one of my 'go to' dishes in the winter. There are plenty of seasonal vegetables at this time of year that are great for roasting, and with the cold weather approaching it is the ultimate comfort way of cooking.
I don't like to add too much to this recipe as the flavours of the vegetables are good on their own.

Easy Colourful Roast Vegetable Medley

Pre heat oven to 200 C

Ingredients

3-4 garlic cloves - peeled
1 large or 2 small Orange Kumera - Sweet potato
2-3 onions
1 capsicum - I used green
3-4 potatoes
2-3  carrots
2 T oil - I use coconut oil
Salt and pepper

I garnished mine with Italian flat leaf parsley

Method

Roughly chop all vegetables into the same size for even cooking times.
Place in a roasting dish and drizzle with oil and season with salt and pepper.
Roast for 30-45 minutes

Serve as a side dish or as a complete meal

Enjoy!

Peach and Passion Smoothie

The good thing about smoothies is you can make it exactly how you like them. There are no 'rules'. You can change the liquid, fruits, vegetables, seeds, nuts or whatever you feel like!

You can easily make a smoothie that is gluten free, dairy free or vegan. Smoothies can be healthy or you can make them a special treat with ice cream. Personally I like to pack my smoothies full of fruit. 

Ingredients 

Method
Blend all ingredients up in a blender or smoothie maker

I garnished mine with chia seeds and a peach slice

Let me know what your favourite smoothie ingredients are!

Enjoy! :)

Tropical Smoothie - Pineapple, Passion fruit and Banana

So it's coming to the end of the pineapple season with this colder weather approaching. But I'm not quite ready to say goodbye just yet...!!

Pineapple is a great fruit as it is sweet and juicy which makes for a delicious snack.  Pairing it along with passion fruit, it makes a tasty smoothie which is high in vitamin C. Vitamin C is an essential vitamin for our bodies and provides lots of health benefits such as, helping fight infections.

There are endless possibilities when it comes to smoothies. I love trying out new combinations and testing what works and what doesn't! I usually put banana in my smoothies to thicken it up and make it a bit more fulling. 

Recipe

Serves 1

1 banana

1/2 cup pineapple

1 passion fruit

approx 6 grapes ( I used green grapes )

1/2 cup any type of milk (I used whole organic)

Half the passion fruit and scoop out the flesh.

Blend all ingredients in a blender, food processor or any kind of smoothie maker you may have.

I garnished my smoothie with pineapple, mint leaf and with spare passion fruit flesh.

Enjoy!

Brit :)

Vegan Chickpea and Tomato Curry

Chickpeas are a great option for vegetarians or vegans who are looking for a good source of protein. The many health benefits of chickpeas make it a great option to add to a meal. I personally don't think chickpeas taste great on their own, as they don't have a lot of flavour. But the good news is there are lots of options and ways of incorporating chickpeas into your diet without them tasting too bland!

This recipe is packed full of nutrition. Don't be put off by the lengthy amount of ingredients. It only looks long because of the spices that are used! ;) Once you start making it, it is really easy. You only need one pot!

Vegan Chickpea and Tomato Curry Recipe

Serves approx 4

Ingredients
1 T coconut oil
1 onion sliced
2 cloves crushed garlic
Approx 3 cm of ginger
1 t ground cumin
2 t ground coriander
1 t tumeric
1 pinch chilli powder

4 (large) or 6 (small) tomatoes roughly chopped (you could use 1 can of tomatoes)
1/2 cup red lentils
3/4 cup coconut cream
1 can of chickpeas (drained)
1/2 head of chopped broccoli
a good handful of spinach

Salt and pepper to season
sesame seeds to garnish

Method

Sweat, garlic, onion, ginger and spices in oil in a large pot until onion is slightly softened.

Add chopped tomatoes and slightly simmer for 10 minutes to let the tomatoes thin out.

Add lentils, coconut cream and broccoli. Continue to simmer until broccoli is tender.

Add drained chickpeas and spinach. Cook out for 5mins

Season with salt and pepper. Served garnished with sesame seeds. Can be served with rice if you wish :)

Enjoy! 

Brit :)

Brown rice and Lentil salad

If you have been following my blog, you might have noticed I like to keep things simple.

I like to keep things quick and easy but only if they are going to taste yummy!

I was introduced to "Sun rice - Brown rice and lentils" (you can also get Brown rice and quinoa)
I find these great for a good salad base. They are full of fiber and essential vitamins and minerals.
Lentils are a great source of protein, especially for vegetarians or vegans.

I quickly made this recipe up as I was making it one night. Just using ingredients in the fridge and fresh herbs from the garden!

Brown rice and Lentil salad
Serves approx 4

Ingredients

3 cups brown rice and lentil mix ( if you don't have this available, any brown rice and lentils will be fine and mix them yourself, with most of the mix being brown rice)
  6 cups water
1 cup chopped salami
1 cup chopped black olives
1 cup chopped sundried tomatoes
fresh chopped herbs ( I used - Italian parsley, curly parsley and mint )
Salt and pepper to season

Method

Rinse rice with cold running water
Place the 6 cups water and rice in a saucepan and bring to the boil.
Stir so the rice doesn't stick to the bottom
Reduce heat and simmer covered for approx 25 mins - stirring occasionally.
Remove from heat.
Transfer rice into a large serving bowl.
You can leave to cool in the fridge or rinse with cold water and drain if you are using it straight away.
Mix in remaining ingredients.

Enjoy!

Brit :)

In no way am I sponsored in this post
All opinions are my own :)

Honeyed Glazed Pumpkin

Hey Everyone! 

I love trying out new recipes with different vegetables to try mix things up a bit.

It can actually be so easy to enhance flavours of vegetables to make them not only taste amazing but so you can still get all the important nutrients from them.

It's well into spring here now (not that the weather is showing us that at the moment!) but we still had a couple of pumpkins to use up. 

I love pumpkin because it is so versatile. It can be sweet or savoury. Baked, roasted, boiled or steamed. You can eat it in pieces or it can make a really yummy puree. 

This recipe is inspired from a recipe I found in the My petite kitchen cookbook. She is a blogger from NZ who comes up with the most amazing nutritious, wholefood recipes! My copy of the book has post it notes in nearly every page for recipes that I want to try! Check out her blog here 

Honey Glazed Pumpkin

( Serves 3-4 side dishes )

Ingredients

1/4 pumpkin

1T Runny honey

Small handful of chopped coriander and Italian Parsley 

1/4 cup Chopped Olives( I wanted to use black olives but we only had stuffed green olives but they still tasted great!)

1T coconut oil melted

Salt and pepper

Method

Pre heat oven to 180 degrees Celsius 

Carefully slice the skin off the pumpkin. Using a sharp knife and a chopping board that is not wobbling around ( place a wet cloth underneath your board to help ).

Cut pumpkin into thin slices, roughly 10 - 5 mm thick.

Place pumpkin into a roasting dish.

Drizzle honey and coconut oil onto pumpkin.

 Season with salt and pepper.

Bake for 20-30 minutes or until pumpkin is cooked right through.

Place into a serving dish and sprinkle with chopped herbs and olives.

Serve while still warm.

Even my cat was trying to get in on this!

Enjoy!

Brit xo

Easy Vegan Couscous

This is a simple Couscous recipe with great summer flavours.
When I'm cooking during the week I like to keep meals easy and simple.
This Couscous recipe can be used as a side dish to a meal or can be a meal itself.

Couscous is usually quite inexpensive. This recipe is friendly for anyone on a budget or looking to feed a crowd.
If you're lucky enough to have any leftovers, store it in the fridge and have for lunches the next day!

Ingredients

2 cups Couscous

2 cups boiling water

1 onion finely diced

1/2 large red capsicum finely diced

handful coriander leaves finely diced

1 T coconut oil

1 gherkin finely diced (optional)

Salt and Pepper

Method

Place the couscous into a bowl that has a sealed lid. (you can also use a saucepan).

Pour the boiling water on the couscous.

Immediately cover with the lid and leave aside to cook.

While your couscous is cooking, heat coconut oil in a small pan. Add onion and capsicum

Gently saute until onion is cooked.

Check the couscous after 4-5 mins

The couscous should be a soft texture when you bite it. But not soggy.

Once cooked, add the onion mixture, coriander and gherkin.

Lightly fluff up with a fork so it is not lumpy and all stuck together.

It's important to flavour and season your couscous as it lacks flavour on its own.

Here you can add Salt and pepper and season to your own taste.

Try this recipe next time you're stuck for ideas :)

Have a great day!

Brit x

Pan fried Blue cod with lemon and capers

I have been meaning to have some fish for dinner for a while now. When I cook fish I like to keep things simple. Fish is subtle and delicate. I added lemon and capers to mine to bring out and enhance the flavours of the blue cod.

This recipe is super easy but will impress all your guests!

Serves 4

What you will need4 fillets white fish (I used blue cod)
25g organic butter
20g capers
1 lemon sliced
1/2 cup flour

What to do

Lightly coat the fish fillets in the flour and dust off any excess.
Heat butter in a pan on a med-high heat.

Gently place fillets in pan once it is heated.
Cook the fish until golden on the first side. Add the lemon slices and capers into the pan with the fish
 You don't want to over cook the fish, I wouldn't recommend cooking on the first side for longer than 2 minutes.

 Carefully turn the fish over and continue cooking. This side should only take a minute. You want the fish to be slightly under cooked once you take it off the heat, as it will continue cooking for a short time.
This will keep the fillet perfectly moist and will melt in your mouth

Rest fillets on a paper towl to drain excess butter.

Serve immediately.
 Serve on a cold winters day with hot roasted vegetables
or on a hot summers day with fresh garden salad

Enjoy!


Brit xo

Eating with a busy lifestyle!

It has been a while since my last post! I have been super busy working lately, the unfortunate side of working in hospitality! But with new rosters I have been able to get a good work/life balance and getting new routines so I can make the most out of everyday.

Time is one big factor when it comes to having a balanced life. With working long hours, getting enough sleep, spending time to make meals, having a social life, getting some fitness in AND having some 'me time' it can be quite hard to fit everything in and sometimes things have to be sacrificed for others.

If you ever feel this way I can totally relate! When I finished studying I was working 2 jobs most days for 12 hours and working 7 days a week. This was not good at all! With limited breaks, I would quickly eat something while travelling to my 2nd job and finish late. And there are a lot of people who work even crazier hours than this! But there was no way I could keep this up. It wasn't healthy for my body. Fortunately I have managed to get some better hours that I am so happy with so I can keep doing things I love :)
Blogging is one of them and keeping a healthy lifestyle!

Here is a few pictures of what has been making me happy lately and have been helping me have a balanced lifestyle,

I love making salads with lots of flavours. This one has spinach, cous cous, roasted beetroot, avocado, tomato, olives, cucumber, homemade mayo and a poached egg. yum yum :)

I love to go running on the same track, its open and has a great view. It is winter here at the moment but this one day the sun decided to come out :)

I'll have more regular posts up now with some recipes I have been making over the last few weeks.
How do you keep a balanced lifestyle?

Brit :)

Healthy Nutty Date balls

Here is a great idea for an after dinner sweet treat! I like to have a hot drink after dinner, usually green tea or just plain hot milk.
These nutty date balls are so easy to make and you can make so many different flavours!

These are gluten free, dairy free, vegetarian and contain NO processed sugars.

Recipe

1/2 cup chopped nuts. I used hazelnuts, cashews and almonds
1/2 cup chopped dates
1T cocao powder
1T  organic nut butter eg. almond or peanut
1-2 T coconut (optional)

Blend all ingredients in a kitchen wizz for 1-2 minutes depending on how powerful your kitchen wizz is.Or until smooth rolling consistency.
Roll your mixture into small balls
Sprinkle coconut on top

Enjoy!

Brit xx

Raw broccoli and salmon salad with Avocado dressing

This recipe was written in the NZ Herald back in April this year. If you are looking for a meal idea that is healthy and tastes great, you've found a winner! This recipe caters for everyone! Gluten free, Dairy free, Sugar free, Clean eaters! If you are vegetarian or vegan you can easily take out the salmon :)

This recipe is so easy and can be achieved in 3 steps!

You will Need:

1 Head of broccoli broken in to florets

1 red capsicum, roughly chopped

Handful fresh herbs of your choice (I used coriander, Italian parsley and Vietnamese mint)

200 g salmon (smoked if you wish, I prefer mine not to be smoked)

1 cup black pitted olives

1/2 cup seeds (toasted if you wish, I use pumpkin seeds and sunflower )

Dressing:

1 avocado

Juice of a lemon

1/4 cup extra virgin olive oil

1/4 cup water

2 cloves garlic*

sea salt

pepper

* Note that the 2 cloves of garlic is quite strong, change this to 1 clove if you don't want it too garlic-y :)

What to do:

Dressing:
1. Blend up all ingredients together until smooth.

Salad:
2. In a food processor, Pulse the broccoli, capsicum and herbs until a rice like consistency.

3. Transfer to a large bowl and toss in dressing, salmon, olives and seeds!

Enjoy!

I hope you like this recipe as much as I do! Let me know what you think!

Brit xx

Sugar free Healthy "Banoffee Pie"

Lately I have been getting that sweet tooth craving that just won't go away! When this happens it is so easy just to go into the snack cupboard and find some chocolate for a quick fix. But this is not going to be an option any longer!

I have come up with an idea that will satisfy that sweet tooth but will leave you feeling free of guilt.

There are a few different variations, so it can suit everyone! It is even Gluten Free!

For this recipe you can use either Organic cream or yoghurt. Some of you may be thinking that the cream is not healthy. Personally I would rather have natural products that have fat in them over processed sugar any day. I also think the yoghurt option tastes great too if the cream isn't for you :)

Recipe

Banana

Coconut oil

organic cream or organic Pro biotic yoghurt ( I use BioFarm )

Grated (sugarfree) Dark Chocolate. The higher the cacao amount the better!

What to do

Heat coconut oil in a pan and saute bananas until they start to bring out their natural sugars and caramelise.

Take off the heat**

Whip cream until semi whipped (if you are using it)

Place caramelised bananas in your serving bowl, with cream or yoghurt on top and sprinkle your dark chocolate on top!

**If you are in a hurry you can always leave the caramel part out and leave the bananas raw :)

Let me know what you think!

Enjoy
Brit xx

Healthy Dinner Idea

Medallions of Beef Sirloin served with sesame seed coasted cauliflower, bok choy, baby carrots and a simple sauce.

I love this dish because of the great colours. It has wonderful textures and the sauce complements the beef.

This recipe is not restricting at all. I know what it is like to find a recipe and only have half the ingredients in the kitchen! Feel free to swap ingredients for ones you have. For example, Cauliflower for broccoli, Bok choy for spinach, carrots for beans. Sesame seeds for bread crumbs. Even the sauce you can change the chicken stock to a beef stock.
Have fun getting creative and playing around with your ideas :)

Serves 4

You will need:
8 cauliflower florets
600-800g beef sirloin
50g flour
1 egg
1T Turmeric ground
1/2 cup sesame seeds
12 leaves of bok choy
12 baby carrots
2 T butter
2 T oil
Radish cress for garnish

Simple Sauce
1/2 medium onion
300ml chicken stock
150ml soy sauce
100g crushed tomato
50g sugar
1/2 root ginger
1 clove garlic
90 ml sesame oil

What to do:
Pre heat oven to 180 degrees Celsius

Blanch cauliflower in boiling water until just semi cooked, drain and cool.Combine Turmeric and sesame seeds Coat cauliflower in flower then egg wash coat in sesame seed mix.

To make the sauce, add all ingredients in a saucepan and bring to the boil. Simmer for 15 minutes, blend then pass.

Beef:
place oil in (oven proof- I like cast iron pans)  hot pan then pan fry your beef sirloin until it has a good colour on all sides.
Place in oven for 10 minutes or until medium rare.
Allow to rest for 5 minutes once cooked

Vegetables:
Place baby carrots in a saucepan. Just cover with water and add butter. Boil and simmer until cooked.
Add Bok choy and allow it to wilt.
You can either deep fry your cauliflower, or pan fry in oil until golden

Plate up with bok choy on the bottom, pour the sauce on, cauliflower, beef cut into 2 slices per plate, Carrot and garnish with cress.

Enjoy!

Brit xx

Easy Dinner Idea! Cumin-Crusted Turbot With Roast Vegetables.

Whenever I have fish at home I will most likely crumb it. I find it quick and easy and I always know it will taste good! I would usually use the classic method of flour, egg wash and bread crumbs.
This method doesn't involve the egg or the crumbs therefore making it quicker! Not only that, but it tastes great! 

This recipe uses a flat fish called a turbot but you can use any fish that is suitable for you at the time.
This recipe has a rose' wine "vinaigrette" that is made during the cooking process in the pan which saves time.

Recipe serves 4 main meals
Ingredients
4-8 fillets Turbot (depending if you want 1 or 2 per portion
3 T cumin seeds, toasted and crushed
3 T olive oil
1 cup rose' wine or red wine
1 shallot - chopped finely
2 T chopped fresh chervil
2 T chopped fresh chives
2 cups wild watercress
1 T butter
salt and pepper
100g each of potato, beetroot, Carrot and parsnip (or any vegetable you want to roast)
peeled and chopped into chunks

Cooking
Toss roast vegetables in a roasting dish with 1 T oil. Roast in oven at 180 degrees for 30-40 mins or until cooked and golden.

Turbot - Sprinkle both sides with cumin and salt and pepper. ( If you want you can sprinkle some flour over this)
Fry the turbot in a hot pan with 1 T oil for 1-2 minutes on each side. Remove from pan. Place the shallots in the pan and slightly caramelise. Then deglaze the pan with the rose' and simmer for 5 minutes or until reduced to 1/2 cup. Quickly whisk in the olive oil and stir in chives and chervil and season with salt and pepper.
Remove from pan.
Add butter and watercress and wilter quickly. Season with salt and pepper.

Serve Turbot on the roast vegetables and watercress, drizzle on the glaze.

Enjoy!

Brit xx

Salt and Pepper Squid with an asian salad

For me, salt and pepper squid is always a 'go to' meal on a menu that I know will always have good seasoning and flavours. I quite often see it on menus in the entrees section so it is always good if you don't want to have that "  I've eaten too much - bloated feeling" not good!  Why do we order so much food and feel like you have to eat it all since you paid your good hard working money for it? Even if that means your gonna suffer afterwards. About 90% of the restaurants where I live have main meals that are way way over sized and honestly just shouldn't be able to fit in one persons stomach. Apparently our stomachs are roughly the size of our fists, but can actually stretch about 10 times larger than this! I dunno about you but the thought of my stomach expanding that much freaks me out a little!

What do you think?

Back the Squid!

This recipe has so many great flavours in it that complement each other perfectly!
From the spices in the salt and pepper mix to the chilli in the dressing!
This recipe is also gluten free as it uses rice flour.

The recipe is open to changes and is not strict at all! If you don't have ingredients- don't worry :)

Just swap and change thing around -Get creative! The dressing is quite hot so you can take out the amount of chillies if you wish :)

Recipe

Salt and pepper mix:

2 t Szechwan Pepper

2 star anise

1 cinnamon stick

2 t coriander seeds

2 t dried red chilli powder

100 g sea salt flakes

300 g rice flour

Asian Salad

1 cucumber, peeled into ribbons

1 red pepper (capsicum) deseeded and sliced

1 red onion, peeled and sliced

1 spring onion

1/2 cup fresh coriander

1/2 cup fresh mint sprigs

1/4 cup fresh Vietnamese mint

1 cup mung beans

Nahm Jim Dressing

4 birds eye chillies

4 cloved garlic, peeled

4 coriander roots

75 ml lime juice

3 1/2 T fish sauce

Squid

12 squid tubes

oil for frying

sweet chilli sauce, Asian plum sauce or aioli for serving.

What to do

 Salt and pepper mix-  put all ingredients except rice flour into a frying pan and fry gently for about 5 minutes or until fragrant.

 Then grind this with a pestle and mortar. Place in a bowl and add rice flour.

Salad - mix together all salad ingredients in a bowl.

Dressing -  Grind chillies, garlic, and coriander root in a pestle and mortar into a paste.

Then mix with lime juice and fish sauce in a bowl.

Toss through the salad.

Squid -  Clean tubes and remove membrane (if not already done)

Score the squid with a knife (not cutting it right through)

Then roughly chop into desired size. Or into rings if you prefer.

Dust with salt and pepper mix.

Deep fry in fryer or in a wok in oil.

Fry until golden. 

Serve with your chosen sauce.

Enjoy!

Let me know what you think! 

Brit xx

Bite sized food

A small collection of the latest canapes I have made in training :) 

Marinated scallops served in chinese spoons

Devils on horseback
-these a super easy to make! I definitely recommend trying these if you haven't :)

  

Sushi 

stuffed rolled Asian vegetables wrapped in rice paper

-these had an amazing flavour. yummy!

Venison with caramelized onions on homemade puff pastry. (garnished with roasted capsicum)

- Another simple canape to make that tastes great to please your guests!