pizza. but not as we know it.

Pizza with Ruby Chard, Pomegranate & Walnuts

It rained and rained today. All day. Delicious. There were endless pots of tea and the fire loafing along to keep me company, along with what has to be one of the most comforting sounds in the part of my brain that registers such things. Rain on a galvanised roof. Isn’t it the best? I think if we ever have to leave this lovely farm on the hill for any length of time, I’ll pack a takeaway piece of corrugated iron and a watering can for my heart’s sake.

I watched the farmers sowing seed in the paddocks surrounding us yesterday and I knew we’d be in for a decent downpour. They’re the best barometer. It’s such a craft to be that in tune with nature. Another one of those things I aspire to these days. Can’t help thinking my farming intuition is still a way off though, after we had seven little chicks run out of the lavender bush yesterday. They’d just hatched into the world like a bundle of ping pong balls going in every which way. I had no idea their Mumma was brooding them into existence for the last 21 days. She did have an excellent hidey hole but I felt a little guilty at missing her making her way in to the chook yard each night for nearly a month. Ooops. No harm done, and more chooks as a result, but no elephant stamps for instinctual farming on my behalf. So I headed to back to more familiar ground. I made pizza.

Gluten free, and cheese-less, with ruby chard. You’re probably feeling sorry for me now. It’s really good though. A little smattering of pomegranate seeds and some of our homemade raw coconut yoghurt, with fresh walnuts and the greenest olive oil you ever did see from the Farmer’s Market. Woodfired, with the rain pummelling the roof. Did that help?

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Pizza with Ruby Chard, Pomegranate & Walnuts

makes 2 pizzas


500g organic GF whole flour mix

1 tbsp organic flaxseed soaked in 2 tbsp hot water

2 tbsp organic savoury yeast flakes

1 tsp sea salt flakes

15g dry yeast

50g extra virgin olive oil

3/4 – 1 cup warm water


1 bunch organic ruby chard, chopped

1 tsp sea salt flakes

30ml extra virgin olive oil

handful of organic new season’s walnuts

seeds from one organic pomegranate


coconut yoghurt (optional)


To make the dough, add the flour mix, savoury yeast flakes and salt to a large mixing bowl. Then combine the soaked flaxseed mix with the dry yeast, olive oil and warm water. Stir to incorporate.


Add the wet ingredients to the dry and knead together until you have a smooth ball of dough. Or as smooth as gluten free flours get!


Let the dough rise in a warm spot for an hour or so. Pre heat your oven to 200C. Even better, use a woodfired oven if you have one and preheat a pizza stone if you have one of those too.


Roll half the dough out between 2 pieces of baking paper and then place the base onto a hot pizza stone and into a preheated oven for about 12-15 minutes.


Add the roughly chopped ruby chard, stems and all, to a large bowl and pour over the 30 ml of olive oil and the teaspoon of salt flakes. Massage the chard with your hands until the oil and salt have worked their way into the greens. About 2 – 3 minutes.


Once the base is partially cooked, remove from the oven and add the ruby chard and walnuts. Return to the oven to cook for a further 10 – 12 minutes to just wilt the spinach and toast the nuts.


When ready, remove the pizza from the oven and add dollops of coconut yoghurt, pomegranate seeds and a good glug of olive oil.

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flowers for mum

Coconut Custard Tart

It’s not exactly like our family to get overly romantic about Mother’s Day but a little bit of sentiment sat at the table with us for afternoon tea today. My Mum always talks about how when she was a kid, her and her sisters would often be sent on ‘hunting and gathering’ missions for nasturtiums so my Nana could make them nasturtium sandwiches for lunch. I love it when she tells this story because the idea of wildcrafting edible flowers for lunch ticks lots of boxes on my favourite-things-to-do list. Plus, nasturtiums are delicious.


We’ve had a little nasturtium goodness going on across the Scullery trestle table at the Farmer’s Market of late, and while it’s so easy to throw a handful of sunshine colour and peppery fragrance into any salad, or across a carpaccio, or float in soup like a couple of lily pads, I really wanted to eat nasturtium sandwiches today. With my Mum.


And once I’d invited sentimentality to the table, custard tarts asked for a part to play too. Remember those? All eggy, milky goodness freckled with nutmeg. I used to love those. So actually maybe this was more my tastebuds’ memory than my Mum’s. Ooops. Anyway, my Mum doesn’t go in for anything milk based these days so I set out to reinvent the custard tart without milk. There we go, back to her.


After I took the milk out of the custard tart, I thought coconut would be a nice swap, and then I didn’t need eggs to set it, and actually it didn’t need to be baked, and then if I just used the gluten free flour mix we’ve been doing for the Farmer’s Market, and some of that yummy mesquite powder I have in the cupboard and that cute little baking pan I found in the 2nd hand shop this week… You know how it goes.


So here’s a take on my Mum’s childhood, mixed in a bit with mine – but without the milk. Happy Mother’s Day to all the mums. That’s really what afternoon tea says.


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Coconut Custard Tart

makes one 20cm tart


1 1/4 cups organic GF whole flour mix

1/4 cup organic mesquite powder

1/2 cup organic coconut butter, melted

pinch sea salt flakes

3 1/2 tbsp organic coconut water (saved from the fresh coconut)


2 organic young coconuts (drinking coconuts)

1/4 cup organic macadamia nuts

1 1/2 tsp raw organic honey

1 tsp cinnamon powder

1/2 tsp organic vanilla bean paste

juice of 1 organic meyer lemon

2 tsp organic mesquite powder

freshly grated nutmeg 


Pre heat the oven to 180C.

Mix the GF flour, mesquite and salt together in a bowl and then stir in the melted coconut oil and coconut water. 

Press the dough into your prepared tart tin using your fingers. Make sure to push the dough up the sides of the tin too. Prick the base of the dough with a fork and then bake for 12-15 minutes. No need to weight or pre chill the dough.

When the tart base is cooked, remove from the oven and allow to cool.


To make the coconut filling, blitz the macadamias in a food processor until fine. Scoop the soft flesh out of the coconuts and add to the food processor with all of the remaining ingredients, except for the nutmeg. Blitz until smooth.


Spoon the coconut mixture into the cooled tart base and dust with freshly grated nutmeg. Refrigerate for at least an hour before serving. We had ours with extra honey to pour over the top. 


To make the nasturtium sandwiches, simply pile some fresh leaves and flowers between thinly sliced sourdough, season with salt flakes and freshly ground pepper and serve with copious amounts of tea.

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happy campers

Chicken-less Noodle Soup

Campfires and soup just go together. And tea and campfires. And toasting sourdough over the coals. And then add in some of your favourite people in the world, a trusty swag and a lovely van called Scooby and you have a pretty good chance of an excellent camping experience. Should said company also happen to be brilliant photographers and masterful soup makers, you could all but claim an A team of guest bloggers joining you on your travels. Serendipity.


I saw these pics come through from our talented mates at Messagemark and Denis Smith Photography today and couldn’t help but pretty please them into sharing. Our weekend in the Flinders also proved the perfect excuse to share Damien’s ‘Chicken Noodle Soup Without The Chicken’, something I’ve been meaning to get to for an age. This is last meal territory for me, I love it. So all round a chance for me to fly the flag of thanks for clever people who just happen to be my favourite happy campers. What a yummy set of memories to add to the ever growing bank – thanks guys!

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Chicken Noodle Soup Without The Chicken

makes a generous pot full


500g organic udon noodles

1 organic red onion, chopped

4 organic carrots, grated

4 sticks organic celery with leaves, chopped

good handful of organic flat leaf parsley, chopped

200g organic firm tofu, cubed

2 litres organic vegetable stock

Murray River salt flakes

freshly ground black pepper

organic extra virgin olive oil


Heat a heavy based saucepan and brown the onion in olive oil until translucent. Add the grated carrot and chopped celery and stir through, cooking for about 2 – 3 minutes before pouring in the stock. Once the stock has come to a boil, drop the noodles in and continue cooking until the noodles are al dente, about 10 – 15 minutes. Turn off the heat, add the cubed tofu and flat leaf parsley, check for seasoning and leave to sit for 5 minutes or so. Super easy camp cooking!

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