Coconut, lime and passionfruit cheesecake

Coconut, lime and passionfruit cheesecake

Serves – 12 people

Prep Time – 20 minutes

Cooking Time – overnight

Ingredients – cheesecake

125g olive oil spread, melted
1/4 cup desiccated coconut
250g granita biscuits
500g Liddells lactose free cream cheese
300ml Liddells lactose free lite thickened cream

250g coconut cream
1 tsp coconut essence
1/2 cup caster sugar
1 tsp vanilla bean paste
4 tsp gelatin powder

The zest of 1 lime

3 tbs boiling water
Shaved coconut, toasted, to serve

Ingredients – lime and passionfruit syrup
170g of passionfruit pulp
Juice of 1 lime
1 tbs caster sugar


  1. Line a 24cm round, 7cm high springform pan with baking paper, ensuring the paper extends 2cm above the top.
  2. Add biscuits and desiccated coconut to a food processor and whizz to resemble a fine crumb. With the mixer running, add the melted Liddells lactose free dairy spread and process until well combined. Empty mixture into the prepared pan and use the back of a metal spoon to press it evenly across the bottom. Refrigerate while the filling is prepared.
  3. Place the boiling water in a small bowl. Sprinkle over gelatine and whisk with a fork until completely dissolved. Set aside for 5 mins to cool.
  4. Place Liddells lactose free cream cheese, coconut essence, vanilla bean paste, caster sugar and lime zest into a large mixing bowl and use an electric mixer to beat for 5 minutes, or until light and fluffy. Add Liddells lactose free lite thickened cream and coconut cream and beat for a further 2 minutes until all is well combined. With the motor running, gradually add the gelatine mixture, beating until just smooth. Pour the cream mixture over the biscuit base and refrigerate overnight.
  5. To make the syrup – place passionfruit pulp, lime juice and sugar into a smallsaucepan over a medium heat. Allow to come to a simmer for 5 minutes, stirring occasionally, or until the sauce begins to slightly thicken. Once cooked, remove from heat and allow to fully cool.
  6. Remove the sides from the springform pan and use a spatula to carefully separate the cheesecake from the base of the pan. Serve the cheesecake toppedwith lime and passionfruit syrup, and toasted shaved coconut.

Leftovers pies

Pie (1)

Leftovers Pie

Serves – 6 people

Prep Time – 30 minutes

Cooking Time – 40 minutes


  • 1 cup of leftover McCain Baby Peas
  • 1 cup of leftover McCain Baby Carrots
  • 400g of leftover McCain Roasts traditional
  • 2 cups of leftover boneless meat – we used roast pork
  • 500ml beef stock
  • 1 small brown onion – diced
  • 2 cloves of garlic – crushed
  • 2 tsp dried green Italian herbs
  • 1 tsp dried sage
  • 1 tbs olive oil
  • 1 tbs butter
  • 3 sheets of puff tasty – thawed and quartered
  • 1 egg – whisked

 Pie (2)


  1. Heat a large saucepan over a medium heat. Place butter, olive oil, onion and garlic in the saucepan and cook for 3-5 minutes or until onion is translucent.
  2. Add meat and herbs to the pan, stir and add beef stock.
  3. Add McCain Baby Peas, McCain Baby Carrots and McCain Roasts traditional, stir and cover with a lid and allow to gently simmer for 30 minutes. Remove from heat and allow to cool.
  4. Pre-heat a fan forced oven to 180°C. Spray a 12-cup muffin tray with cooking oil. Line each muffin hole with puff pastry, divide cooled pie filling evenly and fold over hanging puff pastry over the top of each pie.
  5. Brush with whisked egg and bake for 20 minutes or until golden. Serve immediately.



Roast carrot and pomegranate salad

Carrot Salad (1)

Spice roast carrot and coconut salad

Serves – 4 people

Prep Time – 30 minutes

Cooking Time – 20 minutes

Ingredients – Carrots

  • 1 packet of McCain Baby Carrots – cooked as per packet instructions
  • 3 tbs olive oil
  • 1 tsp ground cumin
  • 1 tsp sumac
  • 1 tsp raw sugar

Ingredients – Salad

  • 250g baby spinach
  • 1 small Spanish onion – halved and sliced
  • Seeds of 1 pomegranate
  • ½ cup of Bombay mix

Ingredients – dressing

  • 1/3 cup coconut milk
  • Zest of 1 lime
  • Salt and pepperCarrot Salad (2)


  1. Preheat a fan forced oven to 180°C. Place McCain Baby Carrots, oil, cumin, sumac and sugar into a baking dish and toss to coat. Roast for 20 minutes or until carrots are golden.
  2. Combine the coconut cream and lime zest in a small mixing bowl. Taste and season with salt and pepper.
  3. Place baby spinach on a serving platter, top with Spanish onion, arrange roast McCain Baby Carrots on top, sprinkle with Bombay mix and top with pomegranate seeds.
  4. Drizzle dressing over the top of the salad and serve immediately.

Carrot Salad (4)

Nude Food Day

Nude Food Day!


Aloha Gluttons!

Did you know this Friday, October 28 is Nude Food Day!?

‘Nude Food.. what the heck is that?’ I hear you ask. Excellent question. Well… Nude Food is food without excess packaging; and Nude Food Day! is designed to help people be more conscious of their food packaging choices.

By cutting the wrap and the crap, we are able to reduce the amount of single use packaging thrown away after one use, sent to landfill and left to rot in the sun for years.

Nude Food Day! has partnered with the top folks at SMASH who developed a range of Nude Food Movers (BPA free, of course) which will get your snacks to their destination unharmed, unsquished and 100 per cent nude.

Reusable containers are a great way to transport food. I have banished plastic wrap and food bags in our house. Everyday I pack lunch for my son, myself and my husband in containers. They are brilliant for the environment and also for the pocket. When you use disposable packaging you aren’t just throwing it away, you are throwing away your money.

So everyone, jump on board, if only for a day and send your food NUDE!


SMASH Nude Food Movers are available from Woolworths, Coles, Kmart, Target and leading retailers.

Sweet and Spicy Sesame Cauliflower

Sticky Sesame Cauliflower

Ehmergerd YES! This is amazingly delicious, VEGAN and baked, not fried.

Wowzers. What more can you want?!

Sweet, spicy, sticky sesame cauliflower nomnomnomnom

Serves – 4

Prep Time – 15 minutes

Cooking Time – 30 minutes

Ingredients – Batter

  • 1 packet of McCain Cauliflower
  • 1 cup almond milk
  • ½ cup plain flour
  • ½ cup self-raising flour
  • ½ tsp bi carb soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ½ tsp garlic powder
  • ½ tsp chilli flakes
  • 2 tbs canola oil

Ingredients – sauce

  • ¼ cup soy sauce
  • ¼ cup maple syrup
  • 1/8 cup rice wine vinegar
  • 2 tsp sesame oil
  • 1 clove garlic – crushed
  • 2 tsp hot chilli sauce
  • 2 tsp corn flour
  • 1/8 cup cold water
  • Toasted sesame seeds, brown rice and spring onions to serve


  1. Preheat a fan forced oven to 230°C. Line an oven tray with baking paper and coat with 1 tbs of canola oil.
  2. Cook McCain Cauliflower according to packet instructions. Once cooked, cut large pieces into bite sized chunks.
  3. Place almond milk, salt, pepper and chilli flakes in a medium sized mixing bowl. Sift in flours, bi-carb soda, baking powder and garlic powder, mix well to combine.
  4. Dip cauliflower pieces into batter, one at a time, allow excess to drip off and place onto the lined baking tray. Repeat until all are coated.
  5. Bake cauliflower for 7 minutes. Remove from oven, turn cauliflower pieces and drizzle with remaining canola oil. Return to oven and bake for a further 8 minutes.
  6. Meanwhile, place soy sauce, maple syrup, rice wine vinegar, sesame oil, garlic and chilli sauce into a small saucepan and allow to simmer, stirring frequently for 10 minutes.
  7. Combine water and cornflour, mix well to combine, add to sauce mixture and remove from heat.
  8. Remove cauliflower from oven, pour over sauce and return to oven for a further 5 minutes.
  9. Top cauliflower with toasted sesame seeds and serve with brown rice and spring onions.
Pea Samosa Patties

Samosa Patties

These crispy Indian Samosa Patties are easy AF, and perfect for a quick snack to munch on while watching the footy, or for my spice loving little mate mid scooter break. nomnomnomnomnom

Serves – 8-10 patties

Prep time – 20 minutes

Cooking time – 30 minutes


  • 2 cups of McCain Peas
  • 1 brown onion – diced
  • 3 tbs butter
  • 1kg of yellow flesh, waxy potatoes – peeled and quartered
  • 2 tbs curry powder
  • ½ cup of milk
  • 1 egg – whisked
  • 2 tbs canola oil
  • ½ cup panko breadcrumbs
  • Salt and pepper, to taste
  • Riata or tzatziki and fresh coriander, to serve


  1. Place potatoes into a large pot and cover with water. Bring to a boil over high heat and cook for 15-20 minutes, or until tender. Drain and set aside to cool and air dry.
  2. Heat a small pan over a medium heat and cook the peas and onions in 1tbs of butter for 5 minutes, or until the onion softens. Remove from heat and allow to cool.
  3. Place the cooled potatoes into a large bowl, add the remaining butter, milk and curry powder, mash well to combine.
  4. Add the pea and onion mixture and egg to the potatoes, and stir to mix. Season with salt and pepper to taste.
  5. Place panko breadcrumbs into a small bowl, set aside. Line a plate with paper towels.
  6. Scoop out ¼ cup measurements of the pea and potato mixture, and form into round patties. There should be enough to make 8-10. Sprinkle the top of the patties with half of the panko breadcrumbs and press to adhere.
  7. Heat canola oil in a large frying pan over medium heat. Place a few patties at a time in the pan, panko breadcrumb side down, being careful not to overcrowd the pan or they will stew. Sprinkle the tops of the patties with remaining panko breadcrumbs and again press to adhere. Cook for 3-4 minutes on each side, or until golden brown. Remove the patties from the pan and place them on the paper towel lined plate to drain. Repeat with remaining patties, adding more canola oil if needed.
  8. Serve immediately with riata or tzatziki and fresh coriander.


How to roast frozen veggies

Did you know that you can roast your frozen veggies? And, yes, they’re delish.

Frozen vegetables have a lot going for them. They’re as nutritious as fresh, if not more so, as they’re frozen quickly after picking, they’re convenient, easy to store without the risk of spoilage, and quite often they’re significantly less expensive than fresh, especially as we come into the winter months.

With barely any prep involved, roasted McCain frozen veggies are a speedy, nutritious and downright delicious side for weeknight dinners, Sunday lunch or tossed through salad.


  • Preheat a fan-forced oven to 230°C.
  • Line a roasting pan with baking paper, place McCain Frozen Vegetables into the pan, breaking apart any pieces that are frozen together. Drizzle lightly with olive oil, season with salt and pepper, and toss to coat. Optional – include a few sprigs of herbs such as rosemary, sage or thyme, garlic or onion to add flavour to your veggies as they roast.
  • Place into the oven and roast for 25-35 minutes.

Enjoy! x