Long time contributor Kathryn Bamford is a Sydney-based interior designer and co-owner of The Wholefoods Refillery. Follow her adventures on Instagram at @kathryn_bamford
Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. This beautiful salad is so easy to make; with no cooking required, just whip it up the day before serving for quick and easy entertaining! Get 20% off your first order of ingredients with the code JEN20.
The best broccoli salad
The perfect crunchy and refreshing salad next time you're asked to bring a plate!
3 raw broccoli (stalks and florets, chopped)
1.5 cups sunflower seeds
1.5 cups dried cranberries
1 small red onion (finely chopped)
1 cup Grana Padano or Parmigiano Reggiano cheese (grated (optional))
DRESSING
1/2 cup extra virgin olive oil
3 tbs apple cider vinegar
2 tbs French wholegrain mustard
2 tbs honey
1 clove garlic (minced)
1/2 tsp pink Himalayan fine salt
1/4 tsp pepper
In a large mixing bowl, add all your salad ingredients and set aside.
In a liquid measuring jug, add all of the dressing ingredients and whisk well until combined.
Pour the dressing over the salad and stir until the broccoli is lightly coated in the dressing. Let marinate for about 20 mins – overnight before serving.
Serve and enjoy!
Make the night before to save you time on the day.
Leftovers keep well for three days refrigerated.
Don’t be fooled! The broccoli doesn’t need to be cooked; once it’s soaked in the dressing, it’s good to go!
Dinner, Lunch, Salad, Side Dish
Modern Australian
Australian summer, broccoli, easy dinner, easy lunch, fresh, salad, sides
Today, our friend and interior designer Kathryn Bamford, recaps last night’s room reveals.
Whoa what a first week on The Block! Main bathrooms as the first room to complete and a room that could win the contestants $10,000 in cash, a fully mature tree for their landscaping and (wait for it) a $250,000 Winning Appliances kitchen upgrade.
With such a whopping big prize up for grabs the pressure was on for the contestants to deliver. I’m not going to lie, I was a little nervous for the contestants especially being their first week. Kitchens and bathrooms sell homes and if you won this week you were setting yourself up to most likely to win kitchen week with that prize.
House 1: Tom and Sarah-Jane (equal second place)
With traditional cornicing and ceiling rose, a restored original light fitting and ample use of panelling, this was a bathroom, Darren said, that’s simply “very impressive!”. And cost effective too, he added, with the panelling not only beautiful, but a budget saver by limiting the space that needed tiles. We wholeheartedly agree with Neale who said “I love art in bathroom”.
There were however some issues – the open grill over the door, some mis-matched metals, a lack of storage and a shower screen that was too short, but overall it was a room, the judges agreed, that showed a high level of sophistication and one that got them excited to see more!
House 2: Rachel & Ryan (third place)
From the second the judges entered this bathroom, one thing stood out for them all – the space! “This is massive!” Shaynna said as she took in the high ceilings incorporating wide skylights, double shower, floor-to-ceiling tiles and storage galore. But was it too much? And most importantly, was it country?
The square-set features, timber vanity, basin, “artful” lighting plan and curved glass all screamed modern luxury, the judges agreed, possibly too modern for a country home. A few heritage features might have softened the effect, Shaynna said before all asked the question: Is it appropriate in a country setting? Darren seemed to be the only judge who believed so. Neale and Shaynna were after more heritage elements.
House 3: Ankur & Sharon(last place)
“It’s shiny and brassy and something about it is not feeling authentic,” Neale announced. Neither Neale or Shaynna felt good in the space. Darren disagreed. “I like it!” he said, saying the sultry and moody feeling the team had created worked for him, however he was not keen on the nib wall.
But it was a controversial space, with Shaynna worrying the historic feel of House 3 (The Grand Dame of The Block as she called it) might get lost if the team didn’t pay attention to the existing features and work to incorporate them into their build. Shaynna recommended they do some homework on the history of the house and the era. Ouch!
House 4: Jenny & Dylan (equal second place)
Down a small hallway, and through an incredible arch and into what Neale described as a “fresh, welcoming and kind of timeless bathroom”. It was light and airy, made even better, Shaynna added, by the breathtaking view outside.
Darren really liked the sense of balance, with curved mirrors playing off the archway entrance, a blind at the exact height of the picture rail and skylights breaking up the ceiling. Shaynna felt the couple really had an idea of where they were now going with the look and feel of the home.
House 5: Omar & Oz (first place)
“Wow!” said Neale when he walked into Omar and Oz’s bathroom, and the compliments kept coming. “It’s sophisticated!” Shaynna said as she took in the 90-degree herringbone wall tiles, panelling and patterned floor tiles. “It’s stunning! I love it, I absolutely love it!” Neale added. “It all works, the palette is beautiful,” Darren summed up. “This feels like a bathroom that belongs in this house and belongs on this Block.”
It wasn’t just good looks, with features like a heated floor and heating above, face-level storage, power points in all the right places and luxurious shower/bath area making this a room to set the standard for this year. The only thing the judges could fault the boys on was some stickers left on the toilet!
Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. Featuring their famous Not Tella spread, it’s like a chocolate milkshake, but make it healthy! Get 20% off your first order with the code JEN20.
Not Tella Smoothie
This Not Tella Smoothie recipe is the perfect way to satisfy those sweet cravings, without reaching for a block of chocolate. It also makes the ultimate after school snack that your little ones will love!
1 Heaped tbs The Wholefoods Refillery Not Tella Spread
Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. Why limit happy to an hour! This Lemon & Pink Peppercorn Spritz is best enjoyed all afternoon. Get 20% off your first order with the code JEN20.
Lemon & pink peppercorn spritz
Why limit happy to an hour! This Lemon & Pink Peppercorn Spritz is best enjoyed all afternoon.
90 ml SOFI Spritz Native Lemon & Pepperberry Aperitivo
90 ml prosecco
30 ml soda water
Dried lemon (to garnish)
Pink peppercorns (to garnish)
In a glass, add ice and SOFI Spritz Native Lemon & Pepperberry Aperitivo. Top with Prosecco and soda water.
Garnish with dried lemon and a sprinkle of pink peppercorns. Enjoy!
Please drink responsibly.
Drinks
Australian summer, cocktail, drinks, lemon, spritz
Today’s recipe is cinnamon donut apple rings by Kathryn Bamford from The Wholefoods Refillery. They’re the perfect after-school snack for your little ones… or for Mum & Dad too! Get 20% off your first order with the code JEN20.
Cinnamon donut apple rings
Now this is our sort of cinnamon donut.
Apple rings topped with The Wholefoods Refillery famous Cinnamon Donut spread and handmade paleo granola!
The Wholefoods Refillery Cinnamon Donut Spread
green apple
The Wholefoods Refillery Handcrafted Paleo Macadamia & Cranberry Granola
Cut out and discard the core of the apples.
Slice your apples into thin round slices, about 1/2 cm thick.
Spread our famous cinnamon donut spread on your apple slices and then top with handmade paleo macadamia & cranberry granola.
Enjoy!
No apple? Don’t worry it’s also just as yummy on a croissant or a nice piece of sourdough #yum!
You can of course substitute a nut butter or granola of your choice.
Today’s recipe is Satay Chicken Skewers by Kathryn Bamford from The Wholefoods Refillery. These skewers are great for an easy weeknight dinner or when entertaining. Everyone will be begging for the recipe – and will be astonished at how EASY it is! Get 20% off your first order with the code JEN20.
Satay Chicken Skewers
Whack em on the bbq and they will be done in no time! These skewers are great for an easy weeknight dinner or when entertaining.
800 g chicken tenderloins
6 tbs The Wholefoods Refillery Satay Paste
2 tbs coconut oil
1 spring onion (to serve)
1 handful of roasted peanuts (to serve)
1 lime (wedged)
bamboo skewers
If you’re cooking on the BBQ, soak your bamboo skewers in water for an hour before you need them.
Place the chicken tenderloins and satay paste in a large bowl or in an airtight container. Toss to combine, ensure all sides of chicken are coated. Cover and leave to marinate in the fridge for a minimum of an hour (overnight if you have the time, so the flavours really soak in).
Preheat a char-grill pan or bbq on medium heat.
Thread the chicken on the skewers, brush with coconut oil and cook in batches, occasionally turning for 6-8 minutes or until cooked through.
Serve with spring onions, lime wedges, and crushed peanuts.
Get adventurous, swap out chicken for beef or pork to mix it up!
Dinner, Side Dish
Asian fusion, Modern Australian
Australian summer, BBQ, Chicken, easy dinner, health food, satay
Level up your toast game with today’s recipe – Mild chilli, avocado & goats cheese toast by Kathryn Bamford from The Wholefoods Refillery. Get 20% off your first order with the code JEN20.
Mild chilli, avocado & goats cheese toast
Adding Mild Chilli to avocado toast is like an instant cafe upgrade. This is sure to become a breakfast staple at your place!
sourdough bread
The Wholefoods Refillery Mild Chilli Butter
avocado
goats cheese
lemon (to serve)
coriander (to serve)
Black sesame seeds (to serve)
Salt and pepper (to serve)
Toast your sourdough.
Top with mild chilli butter, avocado, goats cheese, black sesame seeds and coriander.
Squeeze your lemon over, add salt and pepper to taste and enjoy!
Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. And we know what you’re thinking pineapple and rosemary… what?! Trust me on this. It’s a good idea, incredibly delicious, and oh so easy to make. Get 20% off your first order with the code JEN20.
Pineapple, rosemary gin & tonic
I know you're thinking pineapple and rosemary… what?! Trust me on this. It’s a good idea, incredibly delicious, and oh so easy to make.
50 ml gin
150 ml tonic
1 piece dried pineapple
1 lime (juiced)
2 rosemary sprigs
1 pinch salt
Ice (to serve)
In a cup add some ice then gin and pineapple.
Squeeze in one lime, add salt and top with tonic.
Let the pineapple infuse for 5 minutes and garnish with rosemary sprig to serve.
Don’t forget to eat the pineapple when you finish drinking!
Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery and it might just be the most simple recipe yet. But boy, does it hit the three-thirty-itis spot! Get 20% off your first order with the code JEN20
Tamari stuffed pecan dates
This stuffed date recipe might just be our most simple recipe yet. But boy, does it hit the three-thirty-itis spot!
8 organic medjool dates
8 tamari almonds (halved)
8 pecans
Himalyan pink salt (to serve)
Cut your dates lengthways (like a hot dog) and remove the pit.
Stuff each date with one pecan and two tamari almond halves.
Top with some Himalayan salt and enjoy!
You can interchange the nuts with other options like roasted and salted macadamias or better yet stuff the dates with The Wholefoods Refillery nut butter (our favourites are Peanut Butter, Not Tella or Cinnamon Donut).
Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. These 3 Ingredient Banana Pancakes are quite literally the easiest pancake recipe ever. Get 20% off your first order with the code JEN20
3 ingredient banana pancakes
These 3 Ingredient Banana Pancakes are quite literally the easiest pancake recipe ever. Top with the Wholefoods Refillery Macadamia Butter, maple syrup, and some blueberries, and you've got yourself the perfect morning.
1 banana
2 eggs
1 tbsp almond meal
The Wholefoods Refillery Australian macadamia nut butter (to serve)
Maple syrup (to serve)
Blueberries (to serve)
Heat a non-stick pan with butter or spray coconut oil.
In a blender, add the banana, eggs, and almond meal. Blend until combined.
Pour mixture onto the pan to make your desired pancake size. Cook until bubbles appear, flip and cook for a further few minutes or until cooked through. Cook the rest of the pancake batter in batches adding more butter or coconut oil to the pan as needed.
Serve pancakes with macadamia nut butter, a drizzle of maple syrup, and blueberries.
Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. This cinnamon, cranberry & macadamia quick oats recipe is like dessert for breakfast and we are totally here for it! #drool. Get 20% off your first order with the code JEN20
Cinnamon, cranberry & macadamia quick oats
Whoa! It's like dessert for breakfast and we are totally here for it! #drool
1/2 cup organic quick oats
2/3 cup milk of your choice
1/4 tsp true cinnamon
The Wholefoods Refillery Cinnamon Donut Spread (to serve)
Cranberries (to serve)
Pumpkin seeds (to serve)
Macadamias (to serve)
1 pinch salt (to serve)
In a microwave safe bowl, place the milk, oats, cinnamon and pinch of salt. Stir to combine.
Microwave for 2.5 minutes, stirring every 30 seconds.
Top with cinnamon donut spread, macadamias, pumpkin seeds and cranberries as desired. Enjoy!
Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. This one pan mild chilli baked fish is incredibly easy, tastes delicious, and washing up is a breeze! Get 20% off your first order with the code JEN20
One pan mild chilli baked fish
Is there anything better than popping your dinner in the oven and not having to do anything until it's ready? Only having the one tray to clean up after dinner is also a win! This recipe delivers on both of those promises and also tastes delicious!
3 pieces white fish (we used Hoki)
3-4 tbs The Wholefoods Refillery Mild Chilli Nut Butter
3 tbs olive oil
2 bunches asparagus
2 bunches tomatoes
1 clove garlic (minced)
Black poppy seeds (to serve)
Pink himalayan salt (to taste)
Black pepper (to taste)
Preheat oven to 180C.
On a baking tray place your fish in the centre, surround it with your tomatoes and asparagus.
Spread the mild chilli nut butter on top of the fish.
Drizzle your olive oil on top of the vegetables then add minced garlic on top. Season with salt and pepper to your liking.
Bake in the oven for 20 minutes or until cooked.
Top with poppy seeds and enjoy!
Dinner
Modern Australian
easy dinner, fish, one pan
Foodie Friday: Cashew, coconut & lime curry
Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. If you’ve met Kat, you’ve probably already heard her bang on…
Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. If you’ve met Kat, you’ve probably already heard her bang on about just how yummy this is. It’s also super easy to make so it’s always on weekly rotation at her place. You can 20% off your first order with the code JEN20.
Cashew, coconut & lime curry
This quick & easy curry from The Wholefoods Refillery is the perfect mid-week meal the whole family will love!
1 cup The Wholefoods Refillery Cashew Coconut Butter
400 ml coconut cream
3 tbs The Wholefoods Refillery Organic Chicken Broth
2 tbs coconut oil
1 lime (juiced)
2 cloves garlic (minced)
1 brown onion (sliced)
1 carrot (sliced)
½ cauliflower head
1 broccoli (florets)
180 g mushrooms (sliced)
2 cups boiling water
Bean sprouts (to serve)
Coriander (to serve)
Lime wedges (to serve)
Heat the coconut oil in a large saucepan or wok, add coconut oil and turn to a medium-high heat.
Add the garlic, onion and sauté for two minutes.
Reduce the heat to medium and add cashew coconut butter into the pan, stirring and breaking down the nut butter. Add in coconut cream, boiling water, carrot, cauliflower, broccoli and mushrooms. Stir well, cook for 15 or so minutes.
Once cooked, serve with bean sprouts, coriander and lime wedge.
If you’re serving this with rice, put a pot on before you start cooking the curry so it’s ready in time.
Cauliflower rice also makes a great side.
If you’re adding meat, do this with step one, cook meat until lightly browned/ sealed and then move onto next step.
This cake is kind of like the lovechild of a jaffa and a hazelnut – except creamy and fudgy, with a subtle hint of orange that doesn’t overpower. The crust was the perfect match – nutty, subtly sweet and crunchy.
Preheat oven to 170⁰C (340⁰F). Place all dry crust ingredients in a food processor. Process well until it reaches the consistency of flour.
Add melted coconut oil to the food processor and process until it becomes like wet sand.
Press the mixture against the sides and the bottom of the tart tin. Bake it for about 17-20 min or until golden brown. Let it cool.
While cooling the crust, place all chocolate filling ingredients in a high-speed blender and blend well. Add more sweetener if you need. Layer it over the crust, and freeze it over night.
Take out from the tart tin and garnish. Store in the fridge.
We used a 10cm × 25cm × 2.5cm (550ml) tart tin with a removable base to make this one, however you can use any tin with a removable base you have at home that is around this size.
Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide.
This recipe for cashew Alfredo pasta with rosemary mushrooms was developed by Minako Umehara @365cleaneats for Naked Foods. Prep time: 30 minutes | Cooking time: 20 minutes | Serves: 2 Vegan, Dairy Free…
Foodie Friday: Red kidney bean patties with creamy cashew sauce
This recipe was developed by Minako Umehara @365cleaneats for Naked Foods. Prep time: 10 minutes | Cooking time: 10 minutes | Serves: 4 Vegan, Gluten Free and Dairy Free Ingredients …
Pulse all crust ingredients until well processed but still slightly crumbly. Press the mixture into the tin.
In a high speed blender place all ingredients for the white chocolate filling and blend well until smooth. Layer the filling above the crust. Freeze it until set.
Repeat the same process for the chocolate layer. Freeze it until set.
Pulse all the ingredients for the cream until smooth. Place in the fridge overnight to thicken.
Take the cake from the freezer and remove it from the tin. Spread the caramel cream on top. Garnish with your choice of fruits and dark chocolate.
We used a 24cm / 9.5 inch tart pan with removable base to make this one, however you can use any tin with a removable base you have at home that is around this size.
Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater
Foodie Friday: Choc berry brownie tart
This recipe was developed by Anthea @rainbownourishments for Naked Foods. Prep time: 20 minutes | Chilling time: 4 hours | Serves: 6-8 Gluten Free, Dairy Free and Vegan Ingredients Brownie Chocolate Base…
Foodie Friday: Cashew caramel protein balls
This recipe was developed by Nicola @nourishingnicola for Naked Foods. Not only do these protein balls take minimal effort to make, they look and taste like the work of a master…
What tastes like white chocolate and pina colada, but packed with nutritional goodness? This Tropical Macadamia Bark! Have a piece between meals and the healthy fats will help keep your hunger at bay – plus the natural sweetness of the dried fruits will satisfy those sweet cravings!
Place coconut oil, macadamias, honey, and maple or honey in a high-speed food processor or blender and blitz until smooth.
Line baking tray with greaseproof paper, pour macadamia mix over the tray and spread evenly.
Drop pineapple, apple, mango, pistachios, raspberries and strawberries around the tray.
Place in freezer to set for 2-3 hours.
Slice and serve from freezer.
We used a 24x 30cm baking tray to make this one, however you can use any baking tray or tin you have at home that is around this size.
Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater
10-15 small to medium sized strawberries, cut in half
20 blueberries
Method
Patties:
Preheat oven to 170⁰C. Place all dry crust ingredients in a food processor and process well until it reaches the consistency of flour.
Add melted coconut oil and process until it becomes like wet sand.
Line the baking tin with a baking sheet and press the mixture into the bottom. Bake it for about 15-22 min or until baked through. After it has cooled down, put it in the freezer for 30 minutes to an hour.
Place all strawberry filling ingredients in a high-speed blender and blend well. Layer it over the crust and place strawberries and blueberries on the top. Freeze it until set.
Take out the cake from the baking tin and cut with a warm knife. Enjoy!
We used a 18cm×18cm square tin to make this one, however you can use any tin you have at home that is around this size.
Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater
½ – ¾ cup cacao powder (depending on how strong you want it to taste)
Dash of vanilla bean powder
Decoration
2 cups of berries
Handful of chopped pistachios
Whatever else you like!
Method
For the tart case, add the pecans to a food processor and process until it forms coarse crumbs.
Add the remaining base ingredients and process until it comes together and can be pinched. Press mixture into a lined tart tin.
For the raspberry chia jam, add all ingredients to a small bowl and mash with the back of a fork until raspberries have broken down. Mix until combined then set aside.
For the filling, gently melt the chocolate in a small saucepan or a double boiler.
Add all filling ingredients to a food processor and process until as smooth as possible.
Spread the chia jam along the bottom and sides of the tart case.
Pour the chocolate mousse over jam and smooth the top.
Decorate tart with berries and whatever else you might like.
Set aside the tart in the fridge for 4 hours or until set.
We used a 20cm wide × 4cm high tart tin with removable base to make this one. If you don’t have one that deep, use a slightly bigger tart tin with a removable base.
Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater
Love brownies?
Foodie Friday: Chocolate brownie cake
The secret to this rich brownie cake from Williams Sonoma is no surprise: choose high-quality dark chocolate, at least 70% cacao. The finished product has the consistency of a dense,…
Today’s Foodie Friday recipe comes to you from Amy Darcy, the blogger behind Eat Pray Workout. I was lucky enough to meet Amy on a blogger trip to Dubai a…
In celebration of their new limited edition Raspberry Choc Milk Stout, Tinnies Beer are sharing this fun recipe by MasterChef’s Michael Weldon today. “Dark chocolate and stout are a match…
