Jul 8 2015

Mumma’s Super Foods

Anna Chisholm, a Mum and a Health Coach shares with us some of her nutritious quick easy to prepare meals that’ll keep Mums staying healthy, happy and have the energy to keep up with little ones

Hello readers! It feels great to be back in this space sharing with you what others cook at their homes. Putting together this post made me realise how much I miss this part of my life. From visiting their homes to observing how they create their dishes in the comfort of their personalised kitchens to documenting the whole process with a bit of food styling fun and lastly to processing the images and writing up the post.

For the past 7 months my husband and I have been attending to and caring for our little one. It has been a journey of physical recovery, emotional whirlwind as well as joy and comfort of having our new little family. Fortunately, we have a lovely support network of family and friends who help us so much throughout these times.

As all you Mums out there know how challenging it can be to juggle between looking after your baby and looking after yourself, I thought what could be a more perfect post to share with you than this one of Anna Chisholm. She is a mum to two gorgeous kids and a health coach who helps people in all areas of their health including nutrition, exercise, relationships, career and spirituality. She also helps people make gradual and lifelong changes that enable them to reach their current and future health goals. Pop over to her blog Nourished For Life and receive a free pdf of nutritious kids lunchbox tips.

In this post, Anna shares with us a few of her favourite and healthy go to meals that could be easily prepared the night before or stored well in the freezer.

Anna: As a pregnant woman and a new mum I was always looking for quick, nutritious and easy to prepare foods! I had low milk supply when breast feeding my babies so really looked into which foods would help boost my supply, while also nourishing a body that was going through huge changes! My family and I follow a whole foods, plant based diet. The recipes I am sharing are all nutritious, plant based and support good milk supply for breastfeeding mums.


OATS. One of Anna’s favourite all time ingredients. They are so versatile, full of antioxidants and good fibre to help prevent heart disease. They are quite a dense food so help keep you full for longer. Great for those who are experiencing morning sickness and do not want to eat often! Also a great food for breastfeeding mums as they are said to not only contain properties which help boost milk supply but are also such a comforting food that they help relax mum to optimise feeding.

Anna’s current favourite oats recipe is called Overnight Oats. You can play around with this recipe but it’s so quick and easy to prepare the night before so you have a healthy/satisfying breakfast waiting for you the next day.

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GREEN SMOOTHIES. If you are not a huge salad lover like Anna or don’t have the luxury of time to sit down for a meal while your baby is crying her lungs out for your attention, this green smoothies is the perfect way for you to get your dose of greens. Leafy greens contain not only antioxidants but also phytoestrogens that are believed to promote breast tissue health. There are so many versions of green smoothies out there but Anna’s favourite would have to be this combo of avocado, banana, berries, spinach, dates, oats and almond milk.

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BUCKWHEAT AND CHIA LOAF. This nutrient dense, gluten, dairy and egg free loaf is so quick and easy to make. And on the plus side, no kneading required and you don’t need to wait for any dough to rise first!

Buckwheat may seem to become increasingly popular recently, however it has actually been a big part of many cultures diet for centuries. In Japan, the flour is used to make soba noodle, the Russian and French enjoy it in the form of crêpes and in India it is consumed during the Hindu fasting day where eating cereals such as rice and wheat is prohibited. Since buckwheat is derived from the seeds of a flowering plant then it is the ideal ingredient to be used during the fasting period. The buckwheat groat has a wonderful nutty flavour and high in amino acid tryptophan that produces serotonin – the hormone responsible for feelings of wellbeing and happy digestive health, essential minerals such as manganese, magnesium, zinc and copper. Buckwheat is also rich in anti-inflammatory and help to reduce blood pressure (it would come handy when your patience with the kids has hit the roof ^_^).

The soaked chia seeds in this recipe act as a binding agent (replacing eggs in traditional way of baking). It works wonderfully and gives the bread a nice fluffy texture.

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  • Who: Anna Chisholm
  • Home is: Turramurra
  • Family origin: Scottish/german. That’s where the red hair and brown eyes come from I guess
  • I can’t live without: Coffee, family & friends, my double pram and my blender
  • Occupation: Health Coach & Mum
  • Dream Job: Doing it now – Coaching new mums to build health and wellness into their lives and the lives of their families! I love working from home as it gives me the flexibility to work and also look after my kids
  • Currently I am obsessed with: Creating new recipes that my kids will enjoy
  • Childhood taste: Baked Beans on toast. I now do a homemade version with smashed avocado and fresh lime
  • I will always have in my pantry: Oats, brown rice, lentils
  • I learnt to cook from: I kind of taught myself by experimenting
  • Currently I’m listening to: The ‘Nashville’ soundtrack, Vance Joy, Haim..and I always have the Waifs on!
  • One day I must visit: Berlin
  • Go to meal: Beans of some sort with diced tomatoes, tahini and brown rice. So quick and satisfying
  • I am really good at: Settling babies, singing ‘Frozen’ songs with my daughter, staying fit!
  • The unforgettable meal: My Vegan Wedding Buffet. Vine leaves, hummus, falafel, stuffed zucchinis, baklava and vegan carrot cake. It was so good to be able to share with all my friends and family how delicious and varied vegan food can be. Even my grandma loved it!!
  • My piece of Sydney: Warriewood beach. This is a perfect beach for the kids and has a good coffee shop! For me, walking along the sand has amazing calming abilities. Sometimes I hide out there on my days off
  • Guilty pleasure: Medjool dates filled with almond butter. You won’t believe how creamy and rich this tastes. Its like eating caramel!
  • Who does the dishes: Whoever doesn’t cook


HUMMUS.  This well loved dip is a staple in the Chisholms’ diets. So simple but so delicious, it is a complete protein and is super nutrient dense. The chickpeas provide a great source of protein and the good fats from olive oil and/or tahini help to keep us feeling full for longer so we don’t binge on sugary treats. This dip can be enjoyed with cut up raw veggies, as a spread on wraps or sandwiches or served with falafel for lunch!

Here Anna used dried chickpeas that have been soaked overnight, drained and boiled with a bit of bicarb soda. The bicarb soda helps soften the beans and speeds up the cooking process. Alternatively you can also use tin chickpeas. Hummus freezes very well for up to a couple of months, so if you want to make a bigger batch and store it in the freezer, go for it. Choose an airtight container and make sure you leave some headspace because it will expand a little when frozen. You could also add a tablespoon of olive oil at the top. This will help maintain the texture while freezing and thawing. When you’d like to consume the frozen batch, thaw in the refrigerator overnight and consume within 5 days.


Freshly baked Buckwheat and Chia loaf about to be enjoyed with Anna’s home made hummus

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Slice the remaining cooled loaf and store in freezer ready for toasting. The same batter mix will also make delicious pizza crust or pancakes.

Buckwheat and Chia Loaf

Ingredients - Serves 10-12

  • 300g raw buckwheat groats
  • 60g chia seed
  • 60ml olive oil
  • 1/2 tsp bicarb soda
  • 1/2 tsp sea salt
  • juice of ½ lemon
  • 250ml (use half to soak chia seeds and the other half to combine in the blender)
  1. Preheat oven to 160˚c
  2. Soak buckwheat in plenty of cold water for 2 hours until softened
  3. Soak chia seeds in 125ml water for about half an hour or until gel like
  4. Drain buckwheat and rinse through a fine sieve
  5. Place buckwheat, chia gel, 125ml water, olive oil, bicarb soda, sea salt and lemon juice in the food processor/blender and mix well for about 3 minutes
  6. Spoon the mixture into a loaf tin lined with baking paper
  7. Bake for 1 hour and 15 mins until firm to touch
  8. Remove from the oven and let it cool for around 30 mins
  9. Remove from the tin and cool completely on a rack or board
  10. For storage, wrap with cling film in the fridge for up to 1 week or sliced and freeze for up to 3 months

Green Smoothies

Ingredients - Serves 1-2

  • ½ ripe avocado
  • 1 ripe banana
  • 300ml almond milk
  • ½ cup frozen berries
  • ¼ cup oats
  • big handful of spinach
  • 2 dates
  1. Blend all ingredients in blender
  2. I use an Optimum 9400. It’s powerful and easy to clean and half the price tag of a vitamix.


Ingredients - Serves 4

  • 1 cup of dried chickpeas, soaked in water overnight
  • 1 tsp bicarb
  • 150g of tahini
  • 4 tbsp lemon juice
4 garlic cloves, crushed
  • 2 tbsp olive oil
  • 100 ml icey cold water
  • Celtic sea salt
  1. Drain soaked chickpeas and place in a saucepan with bicarb over high heat. The bicarb soda helps soften the beans and speeds up the cooking process
  2. Cook for 2-3 min stirring constantly
  3. Add 1.5 litres of fresh water and bring to a boil
  4. Reduce to simmer and skim off any foam that floats on the surface. Cook till tender
  5. Once cooked, drain chickpeas and place in a blender/ food processor. Blend well until stiff paste forms and add tahini, lemon juice, garlic, olive oil and salt. Blend again well
  6. In the end, blend in the icy water until very smooth (the icy water helps smoothen the texture instead of having to add extra oil)

Overnight Oats

Ingredients - Serves 1

  • 1/2 cup grated apple or pear
  • ½ cup raisins or cranberries
  • 1 cup oats
  • ½ cup preferred seed ( ie sunflower, sesame, pepitas)
  • 2 tablespoons chia seeds (fabulous source of protein)
  • 1 tbs maple syrup
  • 1 cup almond milk
  1. Add ingredients to jar in this order and stir well
  2. Leave in fridge overnight
  3. Add more almond milk if required in the morning
Oct 21 2014

Poppyseed Goodness

In Emma’s household, cakes are like music to the ears. She bakes and decorates for her beautiful family at any given chance and special occasions. Here she shares a very special orange poppyseed syrup cake recipe that has been passed down by her mother

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Emma: When I was a kid mum used to have a collection of recipes that she stuck in a much loved, stained, foolscap-sized notebook. This recipe was a handwritten one that a friend had given her and was my Dad’s favourite cake.  It was a bit of a treat to make because at the time poppyseeds were quite expensive. Maybe they were an exotic ingredient in the 1980s, I’m not sure. What I love about this cake is how different it is from the run-of-the-mill orange and poppyseed butter cake. It is so dark, dense and syrupy. The inclusion of 200g of poppyseeds means you need both self-raising flour, and additional rising agents to get the texture right. Also who doesn’t love a bundt tin?

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Emma: I usually make this cake using my KitchenAid mixer (currently in for servicing) but if you ensure that the butter, eggs and sour cream are brought to room temperature before you start, you can easily make it by hand as I have done here.

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Left to right: Creative wire wall letters made by Emma and her adorable baby girl Willa

Left to right: Creative wire wall letters made by Emma and her adorable baby girl Willa

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  • Who: Emma Doukakis
  • Home is: Lilyfield
  • Family origin: I am Australian/Greek and my husband’s background is Indian. So our kids Oscar and Willa have an interesting range of traditions to draw upon. They both love keftethes (fried meatballs) and chicken biryani, so both sides of the family are happy
  • I can’t live without: The people I love.  In terms of cooking I can’t live without my Le Creuset French Oven. I use it almost every day
  • Occupation: I work in research and education in the disability sector
  • Dream Job: I think I would quite like to be Martha Stewart, minus the tax evasion and gaol time of course
  • Currently I am obsessed with: Japanese fabric – textiles generally, waffles and like all parents of small children – sleep
  • Childhood taste: Good: Baked custard, stewed apple, my Yaya’s “souppa” (avgolemono soup). Bad: Top Hat Tuna which was basically a kind of tuna and cheese soufflé, it makes me feel queasy just thinking about it. I am convinced it was a Gabriel Gaté recipe, Mum and Dad had all his books
  • I will always have in my pantry: Red lentils, basmati, spaghetti
  • I learnt to cook from: My mum, good cookbooks and trial & error
  • Currently I’m listening to: Elvis Perkins, Ryan Adams, the Tallest Man on Earth, Ingrid Michaelson. And Bob Dylan, always and forever
  • One day I must visit: All 50 states of the USA
  • Go to meal: Tie between cacio e pepe and dhal, Sri Lankan style with loads of curry leaves, mustard seeds, garlic and cumin spice paste fried in ghee and added at the end
  • I am really good at: Making old school kids’ birthday cakes, Women’s Weekly Children’s Birthday Cake Book style. Lots of brightly coloured buttercream and lollies stuck on
  • The unforgettable meal: A few years ago we spent three weeks in northern California and we did a lot of eating & wine drinking. Chez Panisse in Berkeley was the stand out experience, both because the food and wine were beautiful, and because Alice Waters has been so influential when it comes to eating organic locally grown (and therefore seasonal) food.  It was September when we visited, so the set four course menu included veal carpaccio with salsa, hand cut pasta with tomato confit and crème fraîche, poached halibut with summer vegetables, and blackberry, raspberry and lemon verbena sherbet to finish. The kitchen was like an enormous (and very well appointed) farmhouse kitchen, nothing like the other commercial kitchens I have seen, and our waiter took us for a little stroll through to see what the cooks were up to. I would love to go back again. The whole place just exuded warmth
  • My piece of Sydney: Rozelle, home of Herbie’s Spices, Labancz Boulangerie (best baguettes in the inner west), Artereal Gallery, Rozelle Markets, Orange Grove Markets and the grounds of Callan Park
  • Guilty pleasure: Peanut Butter Snickers. They are amazing!
  • Who does the dishes: We all have a go. The stacking of the dishwasher is the contentious issue in our house. Rahul favours accuracy, precision and efficiency, whereas I am more creative

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Orange Poppyseed Syrup Cake

Ingredients - Serves 12

  • Cake
  • 1 cup (250g) unsalted butter, soften to room temperature
  • 1 cup (250g) sour cream, soften to room temperature
  • 1 cup caster sugar
  • 1 cup self-raising flour
  • 200g poppyseeds
  • 1 tsp bicarb soda
  • 1 tsp baking powder
  • 3 eggs, separated
  • zest of 1 orange
  • Syrup
  • 2 oranges, fine curls zest and juice
  • 1 lemon, fine curls zest and juice
  • ½ cup caster sugar
  1. Cake. Preheat the oven to 170˚c.
  2. Locate a bundt tin and grease it. I highly recommend using Wilton’s Bake Easy, particularly if you have a fancy bundt tin with detailed patterns.
  3. In a small bowl, sift together the self-raising flour, bicarb soda and baking powder.
  4. In a large bowl, beat the butter and sugar until pale and creamy.
  5. Add egg yolks, one by one, beating between each addition.
  6. Beat in the sour cream.
  7. Stir in the flour mixture, poppyseeds and orange zest.
  8. In a separate bowl, whisk the egg whites until soft peaks form.
  9. Stir a third of the egg whites into the cake mixture, and then fold through the remaining whites.
  10. Pour the mixture into a bundt tin and bake for 45 – 60 minutes, until the cake is golden on top and a skewer comes out clean.
  11. Let the cake rest in the pan for 15 minutes before turning it out on to a wire rack.
  12. Once the cake is cool, add syrup and garnish with fine curls of orange and lemon zest.
  13. Syrup. Combine all ingredients in a small saucepan and simmer over moderate heat.
  14. Remove from heat and immediately strain the syrup into a jug and slowly pour it over the cooled cake. If you don’t mind pieces of cooked zest you can skip the straining and just spoon it directly from the saucepan.
Sep 26 2014

Spring Feast

What better way to celebrate the goodness of Sydney’s fresh spring produce than with these beautiful recipes from Tim Brennan of Gallivant

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To welcome and celebrate Sydney’s spring produce, WDTD collaborated with Rebecca Hunt of Event Birdie and Tim Brennan of Gallivant Catering and documented this amazing spring feast bursting with colours and flavours that you can impress your family and friends with.

Tim Brennan – a lover of food and entertaining, started his catering business 3 years ago and it has been keeping him very busy ever since. It was inspiring to watch Tim’s speed and skills in his home kitchen at Bondi Beach. His love for food is contagious and he is really gifted in bringing together different ingredients while letting the individual flavours shine!

You can also read more about Tim’s extended interview with Event Birdie here.


Golden roasted potatoes with Maldon sea salt

Golden roasted potatoes with Maldon sea salt

This Salmon Tarator dish is great as part of a shared style menu in the centre of the table or you can tweak it to be a beautiful looking entree or main course

This Salmon Tarator dish is great as part of a shared style menu in the centre of the table or you can tweak it to be a beautiful looking entree or main course


  • Who: Timothy Brennan
  • Home is: Bondi Beach
  • Family origin: Australian heritage grew up in Cottage Point on Sydney’s Northern Beaches
  • I can’t live without: The ocean
  • Occupation: Owner of Gallivant Catering
  • Dream Job: What I do now
  • Currently I am obsessed with: Spaghetti vongole
  • Childhood taste: Mum’s roast chicken with crispy potatoes, pumpkin, broccoli and gravy
  • I will always have in my pantry: Maldon sea salt & extra virgin olive oil
  • I learnt to cook from: My Mum and older sister
  • Currently I’m listening to: Giacomo Puccini
  • One day I must visit: Yucatán, Mexico
  • Go to meal: Pasta with a simple tomato and basil sauce
  • I am really good at: Pasta
  • The unforgettable meal: Buffalo mozzarella & prosciutto with rustic bread overlooking the ocean on the Amalfi Coast in Italy
  • My piece of Sydney: Northern Beaches upwards of Avalon Beach
  • Guilty pleasure: Chocolate
  • Who does the dishes: My fiancé


A view dash of pesto dressing brightens up a simple roasted vegetables dish

A view dashes of pesto dressing brighten up a simple roasted vegetables dish

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Mojito Prawns

Ingredients - Serves 4-6

  • 10 Fresh large Australian prawns
  • 1 tbs salt flakes
  • 1 tbs sugar
  • 1 tbs of chopped mint
  • Juice of 1 lime
  • Zest of 1 lime
  • Olive Oil
  1. Lay prawns flat on chopping board and with a sharp knife cut them directly down the middle from the end of the tail to the top of the head.
  2. Mix lime zest, salt and sugar together in a bowl.
  3. Drizzle olive oil on the prawns then cook on BBQ for 2 minutes per side or until just cooked through, being careful to not over cook.
  4. Plate prawns on serving platter with flesh facing up. Sprinkle with a little salt and sugar mixture, mint leaves and a squeeze of limes juice.
  5. Eat straight away.

Salmon Tarator

Ingredients - Serves 4

  • 4 x 200g of salmon, skinned and de-boned
  • extra virgin olive oil
  • Dressing
  • 1/2 clove of garlic
  • 1/2 tsp salt
  • 200g natural yoghurt
  • 50ml tahini
  • Lemon juice to taste
  • Salad
  • 90ml extra virgin olive oil 50 pine nuts
  • 50g pistachio
  • Juice 1-2 lemons (to taste)
  • 1 small red onion
  • 1-2 long chillies (as you like it)
  • 1 bunch coriander leaves
  • 1 bunch mint leaves
  • 10g sumac
  • Garnish
  • Pomegranate seeds
  • Green and purple micro herb
  1. Dressing. To make the dressing, place the garlic and salt in a mortar and crush well. Stir the garlic, yoghurt and tahini together until it becomes a thick paste. Mix slightly with lemon juice (consistency of pure cream). Taste for salt and refrigerate.
  2. Salmon. Preheat the oven to 50˚c. Place the salmon fillets on a large sheet of baking paper. Season all over with salt and pepper and liberally drizzle olive oil. Cook until salmon is cooked through and flakes or internal temperature reaches 48˚c. Remove from the oven and leave to cool to room temperature.
  3. Salad. Turn the oven up to 200˚c and roast nuts until coloured. Remove from the oven. Chop finely and set aside.
  4. In a bowl, whisk the remaining oil with the lemon juice, salt and pepper. Add the onion and chilli and whisk lightly. Add the chopped walnuts, herbs and sumac.
  5. Plating. Spread or pipe yoghurt dressing over the top of the salmon. Spoon the salad over the salmon, covering it as neatly as possible. Sprinkle with micro herbs and pomegranate.

Tomato Salad

Ingredients - Serves 4-6

  • 1 kg mixed ripe tomatoes
  • Salt and pepper
  • 1 tsp dried oregano
  • 1/2 clove garlic, peeled and grated
  • 1 fresh red chili, seeded & chopped
  • 6-7 small buffalo mozzarella
  • Dressing
  • 1 part sherry vinegar
  • Extra virgin olive oil
  1. Slice tomatoes and put into a colander, season with a good amount of sea salt and leave for 10 minutes.
  2. Dress the tomatoes with the oil, vinegar, oregano, garlic and chilli.
  3. Place tomatoes randomly in centre, place buffalo mozzarella in amongst tomatoes and garnish with fresh basil leaves. Drizzle with more olive oil.

what it’s all about…

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