Cherry tomato ‘sandwiches’ with quinoa, coriander, alfalfa, lettuce, carrot and a small dash of sesame oil and BBQ sauce.
Fish cake made potato, spinach, and capsicum, flavored with fish sauce and sesame oil. Served with a refreshing Asian coleslaw with cabbage, carrot, mint and coriander.
A delicious Asian inspired waffle with banana, pineapple coconut; crispy and soft.
Homemade noodles with buckwheat, rice and tapioca noodles, lightly blanched, and tossed in soy sauce and sesame oil.
Grilled pork marinated with ginger, soy sauce, sesame oil, served with wine sauce.
Grilled lamb satay with cumin, coriander seeds, sesame seeds, chili flake, Sichuan pepper and sesame oil.
Rice paper rolls filled with tofu, potato, carrot, capsicum, bamboo shoot, bean sprout and green bean, flavored with sesame oil and soy sauce.
Rice noodle soup with tofu, radish, carrot, spinach, chili, coriander, ginger, soy and sesame oil.
Pan fried tofu with chili, ginger and tomato salsa, flavored with soy sauce, sesame oil, coriander and tomato sauce.
A chop suey with pan fried firm tofu, enhanced by vegetables with interesting and gentle textures – okra, eggplant, radish, red capsicum; complimented by ginger, chili and coriander.
Chicken stir fried with capsicum, green bean, tossed with egg and coriander, topped with peanuts.
Yummy little snacks with quinoa, shredded potato, capsicum, tasty cheese, coriander, marjoram, tarragon and rosemary – you can make them into balls, or flat hash browns.
Steamed then pan-fried glutinous rice balls with beef, potato, coriander, cumin, turmeric and oyster sauce .
This simple & light barramundi broth is gentle and tasty, perfect for a lazy lunch. Ingredients (Serves 2 as a FODMAP friendly recipe) 200g boneless
Homemade rice noodles FODMAP friendly, gluten free
Homemade gluten-free gnocchi, tossed with baby spinach
The soy sauce and tea-infused eggs is a popular street snack food across Asia.
Beef balls with pumpkin, potato, capsicum rice vermicelli, rosemary, thyme and parsley.
Rice flour pancakes filled with pork meat balls, bean sprout, cucumber, carrot and capsicums, served with a fish sauce and vinegar dressing..
A stack of sliced eggplant, roast capsicum, carrot, green bean and lamb cooked in homemade tomato paste.
Vegetable stack of pumpkin, capsicum, broccoli, lettuce and basil.
Chinese steamed fish with soy sauce, shallot and coriander
Asian ‘liang ban’ style cucumber salad with soy sauce, sesame oil and sesame seeds.