Taste Bud Pleasures

Home, Food & Body, The Dressing Room

This is a super easy and healthy snack to have prepared for when you have guests over.

For all the nut LOVERS our there (like us) you must try this.

Roasted Almonds and Chickpeas with Cumin Salt



  • 2 x 400g cans chickpeas, rinsed, drained
  • 70ml extra virgin olive oil
  • 250g natural almonds
  • 1 tsp cumin seeds
  • 2 tsp flaked sea salt
  • 2 tbs small rosemary sprigs


  1. Preheat oven to 250C. Pat chickpeas dry with paper towel, then place in a large roasting pan. Drizzle with 2 tbs oil and roast for 20 minutes, stirring halfway through cooking.
  2.  Reduce oven to 180C. Stir almonds into pan with chickpeas, add remaining 1 1/2 tbs oil, cumin and salt, and roast for a further 10 minutes or until almonds are deep brown and chickpeas are crisp. Add rosemary and roast for a further 5 minutes or until crisp. Set aside to cool, then transfer to an airtight container until ready to serve.


If chickpeas or almonds aren’t your nut of choice swap them for anything you do enjoy and follow the same method 🙂


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Grecian Paradise

Home, Food & Body, The Dressing Room

It may look easy,

but what is the secret to the perfect Greek Salad??


  • 1 1/2 tablespoons olive oil
  • 1 1/2 tablespoons lemon juice
  • 1 garlic clove, crushed
  • 2 tablespoons chopped fresh oregano leaves
  • 250g cherry tomatoes, halved
  • 1 large Lebanese cucumber, quartered lengthways, chopped
  • 1 small red onion, chopped
  • 1 small red capsicum, chopped
  • 1/2 cup kalamata olives
  • 100g Greek feta cheese


  1. Place oil, lemon juice, garlic and oregano in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
  2. Combine tomato, cucumber, onion, capsicum and olives in a large bowl. Top with feta. Drizzle with oil mixture. Serve.

    And as you know, we always applaud creativity in the kitchen!

    Check out these bite size salads!

    Delicious and healthy!


Inspire Us Jamie!

Home, Food & Body, The Dressing Room

It’s the dilemma we’re faced with every night:

what to have for dinner?

Well we are taking the bull by the horns and looking to the greats to inspire us.
Jamie Oliver has countless recipes, tv shows and books – and he’s a cutie pie!
How could we go wrong?!

“This dish is fantastic and you can literally have it ready in just over 5 minutes. Use either wild mushrooms that are in season, like girolles, trompettes de la mort and pieds de mouton, or more readily available farmed mushrooms like field, chestnut or oyster, as these are really tasty when cooked properly.” – Jamie

Best lamb cutlets with special basil sauce


• 12 lamb cutlets
• a small handful of fresh thyme, leaves picked
• extra virgin olive oil
• sea salt and freshly ground black pepper
• 400g mushrooms, brushed clean and torn
• a small handful of fresh flat-leaf parsley
• 1 lemon
• 2 handfuls of pine nuts
• 2 large handfuls of fresh basil
• 3-5 tablespoons balsamic vinegar


These lamb cutlets are best cooked on a hot barbecue with wood or charcoal, to give you a wonderful smoky flavour. Otherwise use a preheated ridged griddle pan. Slap the cutlets with the heel of your hand to flatten them slightly. Then bash up your thyme in a pestle and mortar and add a little olive oil. Mix together, then rub the oil over the cutlets and season both sides of them. Put to one side.

Cook the mushrooms dry on the bars of your hot griddle pan. This is quite an unusual way to do it, but it gives you a nutty flavour that you wouldn’t get otherwise. Just grill them on both sides to mark them and put them into a large bowl. Once the mushrooms are done you can put the lamb on the barbecue or griddle pan. If the cutlets are about 1.5cm thick, just give them 3 or 4 minutes on each side until they’re really golden. This should cook them medium. (To be honest, I’m not really into rare lamb cutlets, but if you prefer them like that then cook for a little less time.)

When cooked, put the lamb cutlets into the bowl with the mushrooms and drizzle with a little olive oil. Tear over the parsley, in quite large pieces, and add a good squeeze of lemon juice. Season lightly and toss around. Place to one side to rest, to allow all the lovely juices to get sucked up by the mushrooms.

Meanwhile you can make a really quick sauce. It looks a bit like pesto, but although it contains basil and pine nuts it has no similarity in flavour. In a pestle and mortar pound up the pine nuts until you have a mushy pulp – this will give the sauce a creamy flavour and texture. Remove the mixture to a bowl, then use the pestle and mortar to bash the basil up into a pulp. Add this to the pine nuts and loosen with extra virgin olive oil so that the sauce easily drops off the end of a spoon. Now you need to balance it with quite a lot of balsamic vinegar to give it a good zing, almost like a mint sauce, but add it to taste. Give the lamband mushrooms a final toss. I like to serve this up on a big platter and let everyone help themselves. Have the sauce and a simple watercress salad on the side.

To see more from our fav British Chef check out his website!

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