This is my version of red bean porridge or shiruko.

adzuki beans
3 corms star anise
1/4 cup coconut milk
1 tablespoon white sugar

Soak the adzuki beans in water overnight.

Rinse and measure how much adzuki beans you have, add water at about a 3:1 ratio and bring to the boil uncovered at a high heat.

Add star anise and cover. Simmer on low until beans start to fall apart slightly.

Drain off excess water, crush beans up and add coconut milk. Stir over medium heat till bubbling.

Serve with a little sugar and a cup of milky tea.


For Lucy Luna and Sarah Seahorse, birthday girls extraordinaire.

1 cup tapioca pearls
7 cups water

½ cups caster sugar
½ cup brown sugar
1 cup boiling water

6 tbls cocoa powder
3 tbls coconut extract
1 tbls syrup


2 cups boiling water
4 tea bags of rooibos tea


Bring water to boil and rinse pearl, when water reaches a rolling boil add the pearl and cover. Leave for 15 – 20 minutes stirring occasionally. Whilst waiting, prepare the syrup, tea and paste.
For syrup: Add both kinds of sugar to one cup of boiled water and stir till dissolved over medium heat, do not allow to boil.
For paste: Mix cocoa powder, coconut extract and a little syrup together to make a runny paste.
Prepare the tea.
Remove pearl from heat and let sit covered for 13 minutes. Rinse in warm water and drain. Pour syrup over the tapioca pearls and refrigerate till cool.
Once the tea is sufficiently steeped, refrigerate this also.

To serve:
Spoon about a tablespoon of paste into each glass and pour in a little tea, stir till dissolved. Add ice, desired amount of tapioca pearls, syrup, a shot of vodka and top with chilled tea.

Drink with a large straw.

Serves 4.

Other ideas:

There are lots of different kinds of bubble tea, I got the basic idea for this recipe (an adaption of Lucy and Angies favorite Bubble Cup flavour) from here and here.
With the addition of coffee this would really be ‘cocoa mocha nut’, but I’m just not brave enough to mix instant coffee into the paste…
You can also add agar jelly, which is simple to make. Pre-mixed packets of it can be found at most Asian grocers in a range of nifty flavours, the instructions vary depending on which one you purchase but are usually in English/Engrish.
You can also make pretend alcoholic bubble tea by mixing aloe vera juice, cubes of agar jelly, wedges of lime, some ice and the spirit of your choice. Sarah may remember this from the last time we went camping…

In addition to being a fine musician Todd is a damn good vegan cook. This is his recipe. And I kid you not, they’re even tastier than most non-vegan cupcakes.

Cupcake ingredients:
225g nuttelex
225g caster sugar
225g self raising flour
4x egg-sized lumps of silken tofu
(smallish ones)
115g crunchy peanut butter

Icing ingredients:
50g peanut butter
50g nuttelex
2tsp vanilla essence
115g icing sugar
2 tbsp soy milk

Pre-heat oven to 175C/350F
Combine nuttelex, sugar, flour and tofu.
Beat till smooth
Stir in butter
Spoon into cupcake casings
Bake for 20 minutes, but be warned, lots of sugar = they burn easily.
Cool for 5 mins.

Combine peanut butter, nuttelex and vanilla, use an electric whisk, beat until light and fluffy ( I don’t have one, so I just whisk it enthusiastically)
Add icing sugar and soy milk, mix again.

Decorate and eat!

Other ideas:
I’ve tried this with eggs and butter and it just wasn’t that awesome. If you want to give it a go with gluten free flour do. They will come out quite crumbly but will still taste good.

Potato Salad

This is best if you can get some good organic spuds…
the taste is so much better organic…..

boil six medium potatoes….skin and cut them into bite size pieces…

while they are boiling
in a small frypan ..heat up one tablespoon oil and add one teaspoon black mustard seeds
cook until they have all popped…

while the potatoes are still warm add the following…
two tablespoons yogurt
one teaspoon chopped chilli
one tablespoon chopped mint
three tablespoons sour cream…

salt to taste….

Zucchini Soup

A smooth gentle green soup…A favourite of Sebastins


1 1/2 cups grated zucchini…..use the smallest side of the grater
4 tablespoons butter
3 tablespoons flour
3 cups of milk ….I usually do half milk half water
seasoned salt and pepper……a must in this soup
1/2 cup grated cheese…


Saute the zucchini in one tablespoon of the butter for approx five minutes….
Melt the remaining butter and add the flour stirring constantly with a whisk….
Slowly add the milk/water….continue to stir constantly with the whisk….
Simmer until zucchini is tender and the soup has thickened….
Add the seasoned salt a pepper…
Add the cheese and cook for a little longer until cheese is  melted….
Makes approx four cups…


This is my version of Baba Muktananda’s Chai

In a saucepan

four cups water
one cinnamon stick
six cloves
six cardamon pods crushed
chunk of ginger sliced

bring to the boil  and let simmer for ten to fifteen mins uncovered
now add one and a half cups of milk
bring back up to the boil
then add
four desert spoons sugar….brown is best
and three or four tea bags
let it steep then strain..

and enjoy …

My friend Jae gave me this recipe and they’re possibly the best cupcakes ever. Big words, but true. They’re easy to make and the recipe is pretty flexible… oh yeah, and gluten free.

125g butter
180g white chocolate melts
3 lightly beaten eggs
1 cup brown sugar
1 cup gluten free plain flour (any kind)
1/2 cup flaked almonds
1/2 cup diced dried apricots

Preheat oven to 160 degrees.
Melt butter and chocolate in a saucepan over low heat, allow to cool a bit.
Mix in eggs, sugar and flour. Then almonds and apricots.
Spoon into cupcake casings (It seems like a palaver but without it they get stuck in the tray. I think it’s a gluten free flour thing.)
Bake for about 30-40 minutes, allow to cool in tin.

Other ideas:
Instead of diced apricot, sink little chunks of dark chocolate into each cupcake before baking.
Use even more white chocolate then it calls for.
Use even more almonds then it calls for (2/3 cup instead of 1/2 cup)
Use extra dark brown sugar.
Pour into cake pan and bake as a slice instead.