Product review: Hunted & Gathered Dry Wors

Hunted & Gathered, the makers of my favourite 100% paleo beef jerky have a new(ish) product: Dry Wors. This is their version of a traditional South African dried beef sausage.

Dry Wors

These are expensive ($20.50 per pack) but worth every cent. They are made with organic grass-fed beef, organic coriander seeds, organic black pepper, organic vinegar, organic coconut sugar and pink lake salt. They are chewy but less than jerky, and also fattier. Great shelf-stable snack to have handy.

Hunted and Gathered

Review: Cocowhip coconut ice cream in Sadhana Kitchen (Enmore)

One of the highlights of summer this year was the introduction of Cocowhip vegan ice cream in Sadhana Kitchen. This soft serve is made entirely from coconut flesh & coconut water and incredibly creamy.

Wagon Wheel Sundae Cocowhip, Original Cocowhip with caramel sauce, Tim Tam Slam Cocowhip

Out of the four sundae options, they had sold out on the salted caramel. We ordered the other three to share between three. We had the simplest one (Original Cocowhip) with both cacao and coconut soft serve twisted together, topped with caramel sauce and cacao nibs. Simple but great.

Original Cocowhip with caramel sauce

Original Cocowhip ($7)

We chose plain coconut cocowhip for the Tim Tam Slam Cocowhip, which comes with a house made tim tam, cacao nibs and house made chocolate sauce. I haven’t had a real Tim Tam in almost 5 years but I’m pretty sure this one didn’t come close, in a good way. It was decadent, delicious and low in the guilt factor.

Tim Tam Slam Cocowhip

Tim Tam Slam Cocowhip ($13)

We also had plain coconut cocowhip in the Wagon Wheel Sundae Cocowhip, topped with half a house made wagon wheel, raspberry chia jam, cacao nibs and house made chocolate sauce. I liked this one a bit better than the Tim Tam Slam thanks to the tartness of the raspberry chia jam. I must admit I have never had a real Wagon Wheel so can’t compare.

Wagon Wheel Sundae Cocowhip

Wagon Wheel Sundae Cocowhip ($13)

Sadhana Kitchen
147 Enmore Road
Enmore NSW 2042
(02) 9516 1334
On Facebook

Sadhana Kitchen on Urbanspoon

Recipe: Fragrant roasted chicken with cinnamon pumpkin and broccolini

I’ve been using this awesome recipe for roasting chicken for the past few months. It’s simple and fool-proof, and it gives you the flexibility of using any spices you want. I often use a mix of rosemary and sage salts or a mix of rosemary and lemon salts. This time I used a mix of Moroccan spices and paired it up with cinnamon-y pumpkin and broccolini. Delicious!

Fragrant roast chicken

Fragrant roasted chicken with cinnamon pumpkin and broccolini
Yield: 4 servings

Fragrant roast chicken w cinnamon pumpkin and broccolini



  • 1 chicken (pastured if possible)
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground paprika
  • 2 teaspoons sea salt

Cinnamon pumpkin

  • 1/2 small butternut pumpkin
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • 1 tablespoon coconut oil


  • 1 bunch broccolini



  1. Mix the spices to season the chicken. Follow Simone’s instructions.

Cinnamon pumpkin

  1. Peel and cube pumpkin.
  2. Place in a baking sheet, season with cinnamon and salt and drizzle with melted coconut oil.
  3. Bake at 180°C for about 40 minutes, until soft.


  1. Steam. Serve with chicken and pumpkin.

Review: 80raw/20paleo (Glebe)

I’ve said it before and I’ll say it again: raw vegan food is awesome. Not kidding, it is because it’s mostly paleo. Raw vegan treats? Even better. 80raw/20paleo brings raw vegan/paleo treats to the masses via their stall at Glebe markets.



We tried the salted macadamia caramel cheesecake, a lemon meringue cup and the salted mango cheesecake ice cream. My favourite was the cheesecake ice cream, which I found to be the less sweet of the lot (all of them were too sweet for me regardless).

Salted macadamia caramel cheesecake, lemon meringue cups, salted mango cheesecake ice cream

Salted macadamia caramel cheesecake ($8.90), lemon meringue cups ($5.10), salted mango cheesecake ice cream

They also do a variety of granolas for those who like sweet breakfasts



There you go, if you’re market shopping on a Saturday morning go get a treat. Just remember “treat treats like treats” and make sure you check the ingredients list if you’re squeaky clean paleo.

Glebe Market
On Facebook

A paleo picnic

The paleo peeps met again at Sydney Park for another potluck/picnic. Lots of great food (great tasting + healthy) and even better company. Here are some snapshots of the wonderful dishes, including two kinds of salad, meatballs, beef & spinach muffins, paleo bread, butter & avocado, salmon cakes with yoghurt dipping sauce, awesome raw treats, and my contribution: pate (the recipe I’m not allowed to share), pistachio pesto from The Paleo Kitchen and beet hummus. Note that someone was awesome enough to bring their own portable stove to heat up meatballs.



Beef & spinach muffins

Pate, pistachio pesto, beet hummus

Paleo bread, butter

Salmon cakes, yoghurt dipping sauce


Recipe: Cacao maca smoothie

Confession time: despite being Peruvian, I don’t like maca. I do try to get some in my diet because it’s meant to help with hormonal balance, but I have to find ways to disguise its flavour. I’ve been making a smoothie mix with the dry ingredients listed below, which I multiply 3 or 4 times and store them in a jar, making it easy to chuck in the blender in the morning.

Smoothie mix, coconut milk, avocado

I’ve used avocado and/or coconut milk for thickness and fat content. I don’t use any sweetener (IMO you don’t need any if using coconut milk, anyway) but that might be overkill for you, so go ahead and add your sweetener of choice.

Cacao maca smoothie
Yield: 1 serving

Cacao maca smoothie


Dry ingredients

  • 1 tablespoon cacao powder
  • 1 tablespoon maca powder
  • 1 tablespoon collagen hydrolysate
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon greens powder
  • 1/8 teaspoon vanilla powder or essence

Wet ingredients

  • 1/2 cup water
  • 1/2 cup ice
  • 1/2 avocado or 1/4 cup coconut milk
  • optional sweetener, to taste


  1. Mix in a blender until smooth.

recipe, chocolate, cacao, maca, smoothie, avocado, breakfast

Product review: Campos dark city coldpress coffee

Cold drip/cold brewed coffee is my new thing. I enjoy the smooth taste and less acidic character, compared to long blacks. Last time I was in Campos I noticed they had bottled coldpress coffee in black and milk varieties ($5). I haven’t tried the milk one but the black is pretty good. It is bit less diluted than others I’ve tried, so you can add some ice without watering it too much.

Campos cold press

I think you can only buy the bottles in their cafes, but will keep an eye out in case they start selling the online.

Campos Newtown
193 Missenden Road
Newtown NSW 2042
(02) 9516 3361

Campos Coffee on Urbanspoon

Recipe: Zucchini and roasted garlic soup

For those who know Mafalda (or some Spanish) here is the perfect strip for this post. Soup in summer. Enough said.

Zucchini and roasted garlic soup
Yield: 6-8 servings

Zucchini & roasted garlic soup


  • 1 garlic head, unpeeled
  • 2 tablespoons ghee or butter
  • 1 leek (white part only)
  • 6 medium zucchini
  • 6 cups beef, chicken or vegetable broth
  • 3 teaspoons rosemary salt (or 2 teaspoons dried rosemary + 1 teaspoon salt)


  1. Wrap garlic head in foil and roast at 175°C for about 2 hours. You can do this ahead and keep wrapped in the fridge.
  2. Chop the leek. Peel and chop the zucchinis.
  3. Heat ghee in a pot at medium-high temperature, add leek and cook until soft (about 5 minutes).
  4. Add zucchini, cook stirring occasionally for about 10 minutes.
  5. Add broth, crank the heat up and cover until it starts boiling.
  6. Reduce heat to medium-low and cook for at least 15 minutes.
  7. Squeeze the garlic in the soup, add rosemary salt (or rosemary and salt).
  8. Blend the soup with a stick blender or in a regular blender in batches. Adjust seasoning.

Recipe: Peruvian osso buco

Gastón Acurio is without a doubt the most important Peruvian chef of all times. In his Facebook page he promotes Peruvian restaurants back home and overseas, and shares recipes with his followers. Like Peruvian mums, he doesn’t use quantities. He might indicate approximates (e.g. “a lot”, “a pinch”), but you have to figure out exact amounts by yourself. This is not hard to do if you have any experience with cooking Peruvian dishes but can become daunting if you don’t.

The first time I made Gastón’s recipe for osso buco I eyeballed the quantities and the result was amazing. I didn’t write the recipe down so I “had to” make it again. The recipe calls for ají panca, which is a dried Peruvian red chilli. You can find it (whole or in paste) in some shops like Fiji Market, Tierras Latinas and online (just Google “buy aji panca”). If you can’t be bothered just use any red chilli paste.

Gastón recommends serving it with pasta. My (low carb) version features cauliflower mash, but you can make it starchier (and more Peruvian) if you serve it with cassava.

Peruvian osso buco
Yield: 4 servings

Peruvian osso buco


Osso buco

  • 4 pieces osso buco (about 1.5 kg)
  • 2 tablespoons fat of choice (tallow or ghee recommended)
  • 2 medium carrots, grated
  • 2 celery stalks, grated
  • 1 red onion, minced
  • 3 garlic cloves, minced
  • 2 tablespoons ají panca paste
  • salt and pepper
  • 1 cup tomato passata
  • 1 cup beef broth
  • 1/4 cup white wine
  • 1 bay leaf
  • 1/4 teaspoon porcini powder (or minced dried and rehydrated mushrooms)

Cauliflower mash

  • 750 g frozen cauliflower
  • 5 tablespoons butter
  • salt and pepper


Osso buco

  1. Heat 1 tablespoon of fat in a heavy-bottomed pot. Brown osso buco and reserve.
  2. Lower heat, add 1 tablespoon of fat, carrots, celery, onion, garlic and ají panca. Cook until vegetables are soft (5-10 minutes).
  3. Add meat, season with plenty of salt and pepper, add passata, broth, wine, bay leave and porcini powder.
  4. Cover and let simmer until tender (about 2.5 hours). Towards the end of the cooking period make the mash (instructions below).
  5. Remove the meat the pot and, if desired, crank the heat up with the lid off to reduce the sauce.
  6. Serve with cauliflower mash.

Cauliflower mash

  1. Steam cauliflower until soft.
  2. Mash in a food processor, add butter, and season with salt and pepper.

Xmas day lunch with the family

Speaking about Chinese food on Christmas, this year our family Christmas day lunch featured Paleo Peking duck, served with lettuce instead of the pancakes featured in the recipes. The duck wasn’t as crispy as expected because I chickened out at the prospect of the fire alarm going off and decided to cut the cooking time a bit short. It was very tasty, though.

Paleo Peking duck

Paleo Peking duck & veggies

I also made some stir-fried Chinese broccoli and black fungus with a sauce made with chicken broth, tapioca flour and tamari.

Stir-fried Chinese broccoli and black fungus

Dessert was this mango and orange paleo cheesecake tart that was delicious. We used too little gelatine so had to eat it quickly before the top layer melted (lame excuse to eat dessert as fast as you can).

Mango & orange paleo cheesecake

Merry Xmas from my family to yours!

Xmas lunch