Subscribe to our Newsletter

Email*

Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
PHONE
02 9211 1322
EMAIL
[email protected]

Instagram Slider

No images found!
Try some other hashtag or username

CELEBRATE : A FESTIVE NORDIC FEAST WITH FRIENDS

As we reflect on the year that has been, the people we have shared it with, our health, our journey in life and where we stand now it is truly time to celebrate. And a celebration of strength, health, empowerment, beauty and life was the inspiration for this heavenly Nordic feast.

BEAUTY: Scandinavian art, design, interiors and the gorgeous Marimekko pieces at our table revel beauty, strength and life. These elements radiate in each part of our celebration. Bold pinks and reds lay the canvas to build our feast, unique, intricate design in each piece highlighting the beauty and authenticity of everyday living. A setting to reflect and celebrate our own shining light within.

MM MIVITPO1 LRES

HEALTH: The Nordic diet is rich in nourishing, seasonal, locally sourced produce, maximising the nutrition from simple beautiful ingredients. It’s deliciously wholesome and draws omega 3 essential fats and proteins from fish, venison, seeds and eggs; fibre from seasonal vegetables and fruits (cabbage, berries, mushrooms) and wholegrains (with a loving dedication to rye), antioxidants and phytochemicals from berries and herbs. The nutrition in our Nordic Feast is in abundance.

MM TF LSLRES

LIFE: We celebrate life in our stories of the time that has passed, of our friendship, memories, and the new and unknown that lies before us. There is an incredible atmosphere of joy, openness, trust, happiness, courage and fulfilment brought together by all the elements at our table and the beautiful people sitting around it. With gratitude we feast.

MM TABLE POLRES

A FESTIVE NORDIC FEAST WITH FRIENDS

Blood orange and pomegranate sparkling water

Flax and sunflower seeds snaps

Rye and spelt soda bread

Strawberry, goat cheese and endive salad

Sumac salmon with herbed quark

Thyme and garlic chanterelle mushrooms

Vanilla custard and Spelt Gingerbread Stars

Fresh strawberries and cherries

Cinnamon Tea

 

MM BREAD LSLRES

RYE AND SPELT SODA BREAD

Makes 1 small round loaf

 

125g spelt flour

125g rye flour

1/2 teaspoon sea salt

1/2 teaspoon bi-carb soda

1/2 tablespoon rosemary leaves, finely chopped

1/2 tablespoon thyme leaves

1 carrot, peeled and grated

1/4 cup linseeds

150ml natural yoghurt

100ml milk

1 teaspoon Dijon mustard

1 tablespoon rolled oats, for crust (optional)

Preheat oven to 200 degrees and line a baking tray with baking paper. Sift the flour, sea salt and bi-carb into a mixing bowl. Stir in the chopped rosemary, thyme, grated carrot and linseeds. In a small mixing bowl whisk together the yoghurt, milk and Dijon mustard. Make a well in the dry mix and gently pour in the wet ingredients. Gently fold the ingredients together until combined. Using floured hands scrape the dough onto a baking sheet and manipulate into a rough round. Top with oats. Bake in the oven for 40 minutes. Allow to cool before slicing.

MM SALMON LRLS1

SUMAC SALMON WITH HERBED QUARK

GF : SF

Serves 4

 

800-1kg side of salmon

2 tablespoon ground sumac

sea salt and black pepper

lemon and blood orange, sliced, to serve

 

Herbed quark:

250g quark

2 tablespoons lemon juice

1/2 cup dill leaves, picked and finely chopped

2 teaspoons horseradish

 

Preheat oven to 200C and place salmon, skin side down on a baking tray with enough baking paper to line the base and cover the fish. Sprinkle sumac over the salmon, season with salt and pepper and rub spices into the flesh. Wrap the baking paper over the top of the salmon, and fold edges over to seal like a parcel. Bake in oven 20-25 minutes (longer for a larger piece), then remove from oven and rest 8-10 minutes. Whilst resting prep the herbed quark, by whisking together all ingredients and pouring into a small dish. When ready to serve, unwrap salmon and transfer to a serving platter.Top with sliced lemon and oranges and serve.

 

FESTIVE SPOON SET LS1 LRES

VANILLA CUSTARD

SF: GF : V

Serves 2

 

250ml full cream milk or coconut milk

1 teaspoon vanilla extract

3 teaspoons brown rice flour

1/4 cup rice malt syrup

1 egg yolk

Combine all the ingredients in a small saucepan and mix well to combine. The egg must be completely dissolved. Place over a low heat and stir continuously until the custard thickens. Once thickened removed from the stove and pour into two ramekins. Allow the custard to set on the bench and then transfer to the fridge.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

1 Comment

Post a Comment