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]
[email protected]

Instagram Slider

  • Rainbow platter I made to kick off our big friends
    2 weeks ago by brownpapernutrition Rainbow platter I made to kick off our big friends lunch last weekend... one of my favourite things to make!  #saysthataboutallfood  Mixed it up to suit all tastebuds - a combo of dips with some dukkah over the top  #fancy  veggie sticks  #hellsyeah , tamari almonds, olives, seed snaps, pickles  #theobsessioncontinues , a few cheeses, crackers, and some baby radish! In a world where we are so 'connected' yet so disconnected at the same time, I truly cherish having my nearest with me to share beautiful food. Eating with joy is powerful for your health, make sure you disconnect from other distractions
  • SUPER EXCITED to announce NUTRITION COLLECTIVE WORKSHOP PART 2
    2 weeks ago by brownpapernutrition SUPER EXCITED to announce NUTRITION COLLECTIVE WORKSHOP PART 2 : NUTRITION FOR PREGNANCY on Saturday 17 August, 2019!!!!  @nutritioncollectiveaus  Following on from PART 1: PRECONCEPTION AND FERTILITY we will dive deep into Pregnancy Nutrition. There isn’t a whole lot of information out there regarding what you SHOULD EAT during pregnancy, rather just the scary stuff, so  @wholefoodhealing  and I are absolutely stoked to be bringing our in depth knowledge to you. Brit and I will empower you by taking away the fear and guess work when it comes to nourishing you and your baby during pregnancy. Starting at Trimester One
  • BALI BOUND!!!!! Spending the next week not working cooking cleaning
    1 week ago by brownpapernutrition BALI BOUND!!!!! Spending the next week not working, cooking, cleaning, organising, dealing or doing anything but relaxing, playing, surfing and of course alllllllllll the eating. THANK YOU SO MUCH to everyone who loaned me their hot tips for places to eat around Canggu!!!! Cannot freakin wait!!! PS these are my uber delicious Tahini Macadamia Icy Poles and they await you in this month's issue of Eat Well  @wellbeing_magazine  - easiest dessert to have stashed in the freezer - make them, then you'll feel like it's summer even when it's winter?!?!?!  #everydayisagooddayfornicecream  YOU’LL LOVE TAHINI BECAUSE... it’s rich in calcium for
  • Sooooooooooooo testing some CINNAMON SCROLLS at the moment and there
    2 weeks ago by brownpapernutrition Sooooooooooooo testing some CINNAMON SCROLLS at the moment and there ain't no complaining in my house about it SUCH a yummy winter treat with a mug of warm ho-cho, chai, tea or dandy - have you tried dandelion tea? Kinda tastes like coffee but without the caffeine hit and made of dandelion root which can help support healthy liver function too, it's delicious - hunt it down if you haven't! Making these with a beautiful spelt flour and plenty of cinnamon (obv) but trying to avoid the extra sugary component on the top - once they're peaking I'll share the
  • Our touchdown meal in Bali wasnt Indonesian but by god
    20 hours ago by brownpapernutrition Our touchdown meal in Bali wasn’t Indonesian but by god were these tortilla with cauliflower, asparagus creme and some bangin sweet spicy crunchy thing a bloody delight for the tastebuds  @quince_bali  !!!! From there the eating extravaganza continued around Canggu until we had our final few days in Nusa Dua. There are so many ridiculously good, wholefoods and a stack of plant based (or giving plenty of veg options) locations you absolutely must visit when next in Bali, I will write them up in the blog ASAP with pics. I captured everything on my iPhone this time rather than lug

Gluten free grape and goat cheese galette

Friendsssssssssss I’ve totally found my love of the galette because it’s THE ONE AND ONLY pastry that you don’t have to be ridiculously perfect with creating – WIN!!!!!!!! It’s a simple recipe for the pastry but lemme’ just tell you now – the GRAPE AND GOAT CHEESE filling is ridiculously, deliciously good. Love, love, loving the scrumptious @aussiegrapes in season right now, so yummy as a snack and in my yummy galette. Trust me when I say you need this recipe in your life!

 

GLUTEN FREE GRAPE AND GOAT CHEESE GALETTE

Serves 8

Gluten free : Vegetarian

Filling:

400g Australian Seedless Grapes, cut in halves

80g goat cheese (chevre)

1 1/2 teaspoons finely chopped rosemary

Pastry:

120g buckwheat flour

40g arrowroot flour

125g cold butter, cut into cubes

1 teaspoon apple cider vinegar

2-3 tablespoons cold water

In a food processor combine buckwheat and arrowroot flour and blitz quickly to combine. Add cold butter, apple cider vinegar and blitz again to form a fine crumb.

Pour 2 tablespoons cold water into the food processor and blitz ingredients until it forms a smooth but elastic dough.

Form into a ball, pop in a bowl, cover and place in fridge for 30 minutes.

Heat oven to 180C.

Take dough out of fridge, place one large piece of baking paper on bench top, dust with some buckwheat flour, place dough on top, followed by another dust of buckwheat flour. Place a second sheet of baking paper over the top and roll out to approximately 1cm in thickness.

The pastry doesn’t need to be a perfect round at all, that’s the beauty of a galette.

Using the baking paper, transfer the pastry to a large baking tray then remove top layer of baking paper.

Allow approximately 3cm edge around the pastry to fold in, then arrange grapes over the base, followed by dollops of goat cheese and a sprinkle of rosemary to finish.

Fold the edges of the pastry around the grapes and goat cheese, press pastry down firmly onto the fruit, then cook in oven for 35 minutes, or until pastry is lovely and golden.

Cool slightly then slice and serve.

+This is a partnered post with Australian Grapes.

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.

No Comments

Post a Comment