June 2026 Blog Posts (12)

Seasonal Farmers Market Harvest fresh produce stew with fresh garlic

Cherry Tomato, Portabello Mushrooms and Cauliflower

Chanterelles, Carrot, Celery and Leek

a la Mexicana hot chilli

Sweet Potato, spiced masala potato and baby spinach

Taro, butter mushrooms and root vegetables

Kale, Courgette, Mushrooms and Aubergine

Bell Peppers, Tomato and Mushrooms

Feisty Aubergine, Mushrooms and Potato sambal

Mixed Vegetable stew including…

This delicious salsa with capers is with a difference. 

One Tomato Salsa with Capers: 4 large tomatoes; diced, 4 cloves garlic; chopped, 4 tbsp extra virgin olive oil, 4 tbsp flat leaf parsley, 1-2 tsps capers, drained, 1 tbsp lemon juice and zest, 1/4 tsp salt to taste. 

Trade-name Bellini's Tomatoes are also recommended for this salsa.

Hot Salsa: Pineapple and Red Chilli Salsa with Red Pepper

Serves 2

1 med Pineapple, peeled, cut lengthways, cut the spine out and cut into chunks. Retain leftover pulp and juice

½ fresh red Chilli, diced then mulched

2 cloves of grated garlic

½ large Red Onion, diced

3 small Scallions, cut on the diagonal

1 teaspoon Black Sesame seeds

2 heaped teaspoons Date powdered sugar or sweetener of choice

A splash of Rice Vinegar

½…

SALSA ZING: 'New Salsa' Chop up a medley of 6-8 cherry tomatoes, 1 large Spanish red onion; diced, 1/4 bunch of coriander, ¼ bunch flat leaf parsley and 1/5 bunch mint (3 aromatics combined), chopped up small and ½ lime or lemon zest and juice. Variations: Loaded spicy Kimchi or Kraut. Use a splash of umeboshi vinegar, brown rice or wine vinegar. A few chopped green olives to make your salsa dance.

A few drops of oil doesn’t go amiss.

The Vinegars for the salsa:

All wine vinegars, Red Wine vinegar, White Wine vinegar, Rice wine vinegar, Umeboshi vinegar, Sherry wine vinegar, Balsamic vinegar

The Seasonings for the salsa:

Salt and Pepper

Paprika

Sumac

The Oils for the salsa:

Olive oil

Grapeseed oil

Canola oil

Safflower oil

Sunflower oil

All-purpose oil

The Olives for the salsa:

Spanish black

Kalamata

Spanish…

Garlic Potato Mash Bash

Potatoes per person: 3 medium potatoes; peeled and cooked. 20 minutes cooking time.

Ingredients: The trio is:

Spanish Garlic, 3-6 cloves

1 red fresh chilli, cut on the diagonal and some cut into flecks

½ red Onion, diced

A splash of plant-based milk, rice milk, to make the mash

1 tsp powdered chilli powder

1 tsp powdered Cayenne

1/2 tsp Tamari

2 tbsp vegan Sweet Chilli Sauce

1 Lime, zest and…

Depending on who you talk to paellas are regional in Latin America, South America and Spain. My objective is to make each individual one like a fiesta dish. As colourful as possible. Here are 5 of mine.

Paella One: 3 Chilli Paella

Spanish rice, oily plant-based sardines, turmeric for the rice, oil of choice such as olive oil or safflower oil, vegetables of choice including carrots, beans, corn, peas, onions, beetroot, garlic and broadbeans etc, smoky paprika and a pinch of…

Air-ovened Corn-On-The-Cob with Green Cayenne and Corn Sauce

Prepare 4 ears of corn. Wash the corn throughly. Leave the husk on and disregard the silky bit. Trim the tip of the corn and prepare and trim the pulled back foliage of the husk to fit the roaster pan keeping the husk intact with the corn which will eventually give a smoky effect. We are not looking to remove the husk.  Add a thin film of canola oil or olive oil for the ears of corn to roast at 250C degrees for 15 minutes.…

Salsa a la veracruzana. Tomato, Onion and Green stuffed olives (pimento).

Salsa bandera. 'flag sauce' named for the red of the tomato, the white of the onion and the green of the chilli.

Salsa borracha. Drunken sauce made from smoky chilli pasilla, garlic, onion, white vegan cheese e.g., vegan feta and puique vegan-style. Puique is a white, thick sweet alcoholic drink made from agave.

Salsa de tomatillos. With green chillies, onion and cilantro.

Salsa. Spanish…

What I Eat is my mantra. What's Your 3-Word Mantra? Some examples of 'What I Eat' are ....

1 big bowl of roast organic vegetables in picante sauce

1 mixed salad bowl

Rhubarb and Strawberry Shortcake – New Zealand style

Loaded young Jackfruit Bourguignon with carrots and mashed potatoes in olive oil

Epic jacket potatoes with chilli con carne and all the trimmings

Leek and Silverbeet tart with Vegalomi

Plant-based sausage-rolls in puff pastry…

Two Bolivian Quinoa Kitcharis

Prepare and cook the quinoa to packet instructions. ½ cup per person to 1 cup of water. I favour au natural or tri-coloured. Drain and put aside.

In a skillet fry the herbs for a few minutes starting with 1 tsp cumin, 1 tsp chilli powder, 1 tsp white pepper with chilli (Togarashi), 1 tsp turmeric 1 tsp dried chilli flakes and 1 tsp onion seeds (Kalonji seeds) and salt to taste.

Add the vegetables including: 5 x baby beets; cooked and peeled,…

1. Sticky tamarind carrots with green chilli coconut dairy-free yoghurt

2. Avocado dippers with a chipotle sauce

3. Lentil Polpette with coriander coconut yoghurt

4. Epazote and Mexican Oregano

5. Made-with-Plants dairy-free (DF) Sour Cream

6. Garlic Chives is also called Garlic Shoots

7. Udon noodles with Gochugaru, shitake mushrooms with warm endive

8. Saffron mayonnaise, dairy-free Pesto mayonnaise and Smoky mayonnaise

9. Red…