Food Photography, Recipes

Chilli Crab with Squid Ink Linguine

I absolutely love seafood and carbs. Hands down, they both rock my world. I was walking through South Melbourne Market and spotted some amazing looking Squid Ink Linguine from The Fresh Pasta Shop.

My mind started ticking, what would be perfect with this dish?

After some serious deliberation with my Husband we decided that chilli crab would go well with it, especially with a little heat from the chilli on these cold Melbourne nights.

We also picked up a yabbie, because I thought it would look good on the plate – I’d never actually tried yabbie.

Ingredients, serves 2

  • 2 serves of Squid Ink Linguine, ours is from The Fresh Pasta Shop at South Melbourne Market
  • 2 long red chilli
  • 1 onion
  • 3 cloves of garlic, minced
  • Juice and zest of one lemon
  • Meat of 2 Blue Swimmer Crabs
  • Grampians Olive Co Chilli Infused Extra Virgin Olive Oil


  • Dice onion, garlic and chilli separately
  • Bring two pots of salted water to boil
  • Place the crab and yabbie into boiling water, cook the yabbie for 10 minutes and the crab for 15 minutes.
  • Once cooked, place the crab and yabbie into an ice bath to stop the cooking process
  • When the crab has cooled, pick the meat and discard shells
  • Place Squid Ink Linguine in the second pot of water and cook for 7 minutes or until ‘al dente’
  • Heat oil in a pan and saute off onion and garlic.
  • Add chilli and the crab meat to the pan and mix well. Add additional Extra Virgin Olive to create a sauce
  • Once the pasta is ready add to the sauce, zest a lemon and add chopped dill.
  • Add some of the pasta pot liquid to the pan to help emulsify the sauce
  • Plate to create height and use the yabbie to garnish.

What you will create will be sure to wow your guests, we served this dish on a light blue bowl which made the Linguine and the yabbie pop!

Anything else you would recommend for this dish?




Food Photography, Recipes

Fig & Almond Olive Oil Cake

I was searching for recipes where I could utilise the delicious organic extra virgin olive oil we picked up while we were at the Grampians Olive Co a few weeks back.

I stumbled across this recipe online and instantly feel in love, especially since it didn’t call for any added sugar and that the honey was used as sweetener.

You can find a link to the website here.

I also loved how the recipe was fairly simple and that the only real expense is the almond meal (the recipe calls for almond flour).


Here is what you will need to whip up this gorgeous and delicate cake.


  • 2 Tablespoons fresh lemon juice
  • Zest of 1 lemon
  • 1/4 cup of honey
  • 1/4 cup of Grampians Olive Co Extra Virgin Olive Oil
  • 2 large eggs
  • A pinch of salt
  • 1 1/2 cups of almond meal
  • 1 1/2 teaspoon of baking powder
  • 8-10 fresh figs, slice


  1. Heat over to 180 degrees
  2. Use olive oil spray to grease the cake pan and line the tray with baking paper
  3. Gently whisk lemon juice, lemon zest, honey, olive oil,eggs and salt
  4. Add your almond meal and baking powder and continue to whisk till all combined
  5. Pour batter into your cake pan and place figs decoratively in tray
  6. Bake for 25 – 30 minutes, the top will go a lovely golden colour
  7. Once cool remove from cake pan


This would be delicious with a thick cream and a drizzle of honey, the perfect dessert on a cold winters day!





Textures of Beetroot

I was inspired to create a dish using some gorgeous fresh pasta I found at South Melbourne Market when I was last there. My girlfriend actually purchased some and I was little jealous as, at the time I couldn’t eat pasta.

Fast forward a couple of weeks and I had the beetroot, goats cheese and horseradish ravioli in my hot little hands. I also had some amazing Caramalised Balsamic from the Grampians Olive Co. that I was wanting to use. Now what to do with it all!

My husband, Jordan has put together this very yummy dish titled, Textures of Beetroot. Featuring caramelised balsamic spheres, confit beetroot and even a beetroot puree. The end result is simply stunning!!

You will need the following ingredients;

  • 2 medium beetroot
  • 1 rainbow beetroot
  • 1 knob butter
  • 500ml olive oil
  • 200g balsamic vinegar
  • 4 gold gelatin sheets
  • 4 pieces of beetroot, goats cheese and horseradish ravioli (I got mine from South Melbourne Markets)
  • Goats cheese to garnish
  • Salt and pepper


  • Dice 1 beetroot ensure all pieces are roughly the same size
  • Bring the caramlised balsamic to the simmer
  • While vinegar is heating, place 400ml of olive oil in freezer to chill
  • Soak gelatin in cold water, as per packet instructions
  • Once gelatin has softened and vinegar has come to the simmer, remove from heat and add the gelatin while continuously stirring.
  • Take oil from freezer and with a spoon drip the balsamic mixture into the cold oil so they form pearls. Set aside
  • Place diced beetroot in 100ml of oil and bring to the simmer, remove from heat straight away. This will ensure it confits
  • Cut the other beetroot in half and place in a pot cold water. Bring to the boil and cook till soft.
  • Remove from water, drain and blitz with a stick blender till it forms a paste. Add butter and season
  • Place large pot of water on stove and bring to the boil. Remember to season the water with salt. Place raviolis in water and cook for 8 minutes or until ‘al dente’

To Serve

  • Smeer the beetroot puree in the middle of the plate and place the ravioli in desired fashion
  • Place the confit beetroot and balsamic pearls alternatively around the plate
  • Crumb goats cheese over the top and garnish with edible flowers and thinly sliced rainbow beetroot

A big thank you to my husband, Jordan for whipping up this delicious meal. It was so much fun working together on this recipe and seeing it come to life.

I hope you enjoyed this delicious recipe, I would love to see your version of the dish.

If you have any questions regarding the method or ingredients, please feel free to reach out to me – I would love to chat!



Chilli Scrambled Eggs with Danish Feta

Long weekends at home, call for an extra special breakfast with the family.

On our recent visit to the Grampians Olive Co. we picked up a 6 pack of infused oils, and I thought how better than to put one of them to use in this super easy breakfast recipe.

The recipe; Chilli Scrambled Eggs with Danish Feta – using the Chilli Infused Organic Extra Virgin Olive Oil.

Scrambled eggs are super easy to make, I mean, if I can make them than anyone can.

Ingredients – Serves 2

  • 6 eggs
  • 1 teaspoon of chilli flakes
  • Knob of butter
  • 2 pieces of bread, toasted
  • 50 grams of Danish Feta
  • Drizzle of the Grampians Olive Co. Chilli Infused Organic Extra Virgin Olive Oil

Method – Allow 5 minutes to cook

  • Whisk eggs till combined
  • Melt butter in pan
  • Add chilli to pan and sauté till fragrant
  • Add eggs to pan and reduce to low heat
  • Continue to stir until eggs are cooked
  • Serve on toast and sprinkle Danish Fetta and Chilli Oil to taste

What’s your go-to weekend breakfast recipe?



Food Photography, Health, In The Kitchen, Recipes, vegan, Wellbeing

The Prospect Project, Ludacrisp Granola

I was lucky to receive a sample of The Prospect Project’s, Ludacrisp Grain Free Granola. I really love this brand’s values. Products are vegan, they donate products for fundraising efforts, products are made by hand, they support women in business AND they care about the environment – wow!

Photo 18-2-18, 12 52 13 pm_previewSome of the amazing values of The Prospect Project

The Creator
Shannon, who was unhappy with the corporate world and wanted to make a positive change for her community, has created an amazing brand that openly admits to not taking themselves too seriously – which I love! I also applaud them on proudly supporting women in business, that makes my heart smile!

Screen Shot 2018-02-18 at 6.22.24 pm.pngThis is Shannon, the creator!
Photo credit:

Ludacrisp Grain Free Granola
The tagline describes this granola perfectly, “All Killer, No Filler”. As per the website, the granola contains no sweetners, syrups or additives. They dehydrate the granola rather than bake it, to really enhance and lock in the flavour. The use of dates over sugar provides a healthy alternative and gives it the perfect amount of sweetness.

The granola is extremely well priced with 250g for $12 and 1kg for $30.

Ingredients (as per website):
hazelnuts, almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, chia seeds, flax seeds, dates, coconut oil, vanilla, cinnamon.

Smoothie Bowl Sunday
With my sample I decided to make a smoothie bowl to really showcase the granola, plus they are super easy to make, and let’s be honest, some Sunday’s you just want to be lazy!

I used the following ingredients;
* The Prospect Project, Ludacrisp Grain Free Granola
* Strawberries
* Blueberries
* Boost Rawsome Smoothie pack
* The Beauty Chef, Glow powder
* Almond milk

Photo 18-2-18, 5 36 50 pm_preview

Simply the Boost Smoothie pack, Glow powder and almond milk.
Pour into bowl and serve with sliced fruit. Sprinkle the granola on top.

Photo 18-2-18, 5 37 17 pm_preview

Admire, photograph, eat and enjoy!

Have a wonderful week,
Renee x

beauty community, cruelty free, cruelty free beauty, Food Photography, Health, In The Kitchen, Make Up, natural beauty, organic beauty, Recipes, skincare, Uncategorized, vegan, Wellbeing

Cacao Chocolate Chia Puddings

I was very excited to be announced as a Brand Ambassador for the beautiful organic brand, Buddha Organics. I can’t wait to bring you some really yummy, organic recipes using their super food blends!

For today’s recipe, I am using the Organic Cacao Chocolate Blend. This blend is rich in Magnesium and high in antioxidants. It is also;

* Low GI
* Vegan
* GMO Free
* No fillers or additives
* Certified organic

So for breakfast, I thought why not make dessert for breakfast – but one that is healthy! Can this delicious Cacao Chocolate Chia Pudding really be my breakfast? It looks like dessert? What is this magic?

Photo 20-1-18, 3 03 51 pm_preview

* 2 cups of almond milk (or dairy substitute)
* 1 cup chia seeds
* 2 tsp Organic Cacao Chocolate Blend by Buddha Organics
* 1 tsp on maple syrup
* 1 banana
* coconut to taste
* 1 punnet of mulberries
* 1 punnet of strawberries

Chia Puddings are the absolute easiest thing to make. So easy, even I can make it!

Simply blend the banana, almond milk, maple syrup, coconut and Organic Cacao Chocolate Blend.

Once blended, add the chia seeds but do not blend. Simply shake the container to distribute the chia seeds evenly.

Pour into glasses, cover and chill in fridge until set (usually over night!).

When set, simply top with selected fruit and eat! You could even add some chopped almonds to the top for some added crunch.

So good, you will honestly think it’s your dessert!

What’s your favourite chia pudding? Do share!


beauty community, cruelty free, fitness, Food Photography, Health, In The Kitchen, Make Up, natural beauty, organic beauty, Recipes, skincare, Uncategorized, vegan, Wellbeing

Super Greens Smoothie Bowl

It is hot in Melbourne today. We don’t get too many hot days here, so I really shouldn’t complain, but I hate the heat! I plan on surviving the heat by making this amazingly delicious, nutritious and refreshing Smoothie Bowl.

Smoothie Bowls are super easy to make, and you really can use any ingredients that you think will taste great.

There is no right or wrong way with a Smoothie Bowl. I always just free-style it, I prefer a thick smoothie so add frozen fruit such as banana to increase the thickness.

For today’s Smoothie Bowl I used the following;
* Rockmelon
* Strawberries
* Blueberries
* Chia seeds
* Pepita seeds
* Raspberries
* Coconut water
* Frozen banana
* Baby spinach
* Boost, Greener Pastures packet
* Freedom Foods Crafted Blends gluten-free bar

I like to see what superfood bars are on special at the Supermarket and include those as a bit of crunch and added sweetness.

Blend the Boost Greener Pastures with 1 cup of coconut water, baby spinach and peptia seeds until you have a smooth consistency. I also added some of the chia seeds, keeping some out for decorating purposes.

Pour into bowl and decorate with berries and additional Chia seeds.

I used cutters to cut out the cute “love” message and stars from the Rockmelon. Time consuming but cute right?

Serve chilled.

Have you enjoyed my recipe, Super Greens Smoothie Bowl? I’d love to hear any feedback you may have!

What’s your favourite Smoothie Bowl recipe?



P.S Stay cool Melbourne!

fitness, Health, In The Kitchen, Recipes, Uncategorized, vegan, Wellbeing

Peanut Butter Smoothie Bowl


One word, AMAZING!!!!

This was one of the yummiest smoothie bowls I have had in ages, the perfect Sunday morning breakfast! I love smoothie bowls. They are so incredibly easy to make and depending what you put in it are very healthy.

This is our own creation, and the best bit is you can mix and match to your own tasting!

Let’s get started!


– Punnet of fresh blueberries, split in half
– 1 cup of milk of choice, I use almond milk
– 2 cups of frozen banana
– 4 tbls of peanut butter
– half a cup of pepita seeds (I picked up a mixture of seeds as they were on special!)
– Ice to taste
– I picked up some protein balls that were on special which I decided to throw on top

How To
– Blend half of the blueberries, milk, frozen banana, peanut butter and ice
– Pour into a bowl to serve
– Place the other half of the blueberries, fresh banana and peptia seeds on top, get creative! This is your canvas!
– Enjoy!!!


Please let me know what your favourite smoothie bowls are! I’d love to see what everyone else likes to do!

Dining Reviews, Health, In The Kitchen, Recipes, Wellbeing

Smoothie Sunday!

Smoothie Sunday was easy as pie today. I only needed 3 ingredients, and with summer berries coming into season it was cheap as chips!
I love smoothies, sometimes I worry about the sugar intake so I look for ways to reduce this.

Photo 24-9-17-2

Today was also my first day using the Beauty Chef, Glow Inner Beauty Powder. What a magical canister of goodness this is!

The Glow Inner Beauty Powder is a bio-fermented superfood blend created to improve the outer skin complexion. Beauty from the inside out!
Key ingredients are;
* Dunaliella salina – nutrient dense algae
* Queen Garnet Plum- has up to 6 times the antioxidant properties than blueberries
* Probiotics- promoting up to 500 million good bacteria per serve
* Vitamins + minerals- such as vitamin C which assists in collagen production

Photo 24-9-17

The ingredients you will need are as follows;
– Punnet of strawberries
– Punnet of blueberries
– Coconut water
– Ice

I added the recommended amount of Glow Inner Beauty Powder, 1 tsp, to the smoothie mix prior to blending.

Once blended, the smoothie is ready to enjoy!

Photo 24-9-17-1

cruelty free beauty, Health, In The Kitchen, Recipes, Wellbeing

Peppermint Belly Jellies, Reece Carter (The Garden Apothecary)

I stumbled across Reece Carter’s book, The Garden Apothecary, one day on my travels. It was immediately love at first sight.
The author, Reece Carter is a naturopath by trade, and it shines through in each recipe. Reece also touches on how to grow your own herbs and uses raw and natural ingredients in all recipes.


I am terrible in the kitchen, luckily The Garden Apothecary is filled with the easiest of recipes!

Below is the recipe for the Peppermint Belly Jellies. I don’t think I added enough gelatine (vegan) as they were a little slimy but they tasted amazing plus were the most gorgeous shade of green. I felt healthy just looking at them.
Reece even suggests serving them after dessert if you have friends around, and I agree the Peppermint Belly Jellies would be the perfect way to end dinner!

You can follow Reece on Instagram – @herbnerdreece


Peppermint Jelly Bellies
– 300mls coconut milk
– 1 cup of fresh peppermint leaves
– 12 to 16 drops stevia extract
– 9 teaspoons (45mls) gelatine (or agar-agar)

How To
– Put the coconut milk and peppermint leaves into a blender and blend until smooth.
– Pour into a heavy-base saucepan and bring to a boil over a medium heat. Turn the heat of, and leave to infuse with the lid on for 5 minutes.
– Stir through the stevia extract.
– Whisk the gelatine or agar-agar through with a fork then pour into your mould or moulds.
– Place in the fridge for 1 to 2 hours or until completely set. Enjoy!

Note: I found a vegan gelatine in Woolworths!