Wednesday, July 23, 2014

Coeliac Warning: Woolworths Cream Cheese with Black Pepper

100g of black pepper cream cheese agony right there, folks.


Two weeks ago I tucked into some of this stuff spread on rice cakes for lunch.
By that evening, I was writhing in intestinal cramping agony.

By the following day, the other symptoms of accidental exposure to gluten cross-contamination had started:
Joint pain.
Kidney pain.
Stomach pain.
Inability to digest food.
The start of a flare-up of hidradenitis suppurativa (another uncharming autoimmune disease).
Zero energy.
A feeling of being on the edge of getting the flu.

It took me 5 days to get any sort of energy back.

I have had coeliac disease a long time.
I stick to the most innocuous food stuffs.

What the heck is a person supposed to do when ingredients listed as the following:

Jersey Milk, Microbial Rennet, Selected Cheese Cultures, Black Pepper

make you sick as a dog?

What happens when you can't trust labelling?

When you can't trust companies that say:
Packaged in a factory that handles peanuts and tree nuts
and have, it would seem, managed to cross contaminate their product with gluten in the process?

As Simeon said to me:
There is no excuse with cross-contamination for factories and industrial/restaurant kitchens who profess to being free from gluten any more. There are gluten testing kits available that give you almost instantaneous results for anything from 5 p.p.m. to 20 p.p.m.

You make me angry, Woolworths.
You make me angry with your disdain in your lack of response to a customer complaint.

For an example of the polar opposite:
This is a photos from a packet of Keogh's Irish Crisps, a product I felt confident consuming while travelling in Dublin (suitable for vegetarians and clearly labelled as gluten-free). I highly recommend them as a snack for coeliacs travelling in Ireland.

Now there is a great example of knowing what goes into your product, right down to the spud!

Friday, July 11, 2014

Hazaa to Featured Writing and Consumer Awards


My writing is featured today over at Kind Over Matter with a post entitled:
Be Brave.


My blog is entered in the food blogger category. Voting closes 27 July 2014.

If you likey this site and its recipes, please consider voting for me HERE.

Wednesday, July 02, 2014

Simple Salad Starter

While decluttering my home in a brush with #newminimalism, I have decluttered the dishes I have been serving up of late as well.

Decluttering a dish into more simple flavours is not, I believe, the same as deconstruction at all.

Decluttering allows each bold or nuanced flavour to speak for itself, while mingling nicely at the flavour party with its temporary friends.

Such is the nature of decluttered tastes.

Your palate will thank you.

  • Form a tripartite alliance between:
    • wild rocket;
    • julienned fresh beetroot;
    • smoked Italian provolone.
  • Drizzle with buttery olive oil and sprinkle with salt.

Thursday, May 15, 2014

Part 2: Gluten-Free, Egg-Free Vanilla Biscuits with Lemon Curd Filling

Part 2: The Filling

Lemon curd. Lemony. Custardy. Oh so yummy between vanilla biscuits.

List of ingredients here.


1. Boil glass jars to sterilise them.

2. Grate the zest of 3 lemons + squeeze the juice.

3. Whisk egg yolks + sugar. Melt butter. Add lemon juice + lemon zest. Stir till it thickens (approx. 15 mins).

4. Decant into a sterilised glass jar. Allow to cool. Glue your vanilla biccies together. Store lemon curd in the fridge.

Wednesday, May 14, 2014

Part 1: Gluten-Free, Egg-Free Vanilla Biscuits with Lemon Curd Filling

Part 1: The Biscuits

Credit for the framework of this wonderful biscuit recipe goes to Emily from Recipes to Nourish.

Buttery. Melt-in-your-mouth. Four ingredients. Easy peasy.

Need I say more?


  • 1 1/4 cup white rice flour (Entice rice flour)
  • 1/4 cup excellent tasting honey (liquid)
  • 1 pinch of vanilla seeds or 1 tsp vanilla extract
  • 1/2 cup unsalted butter


Pick subtle tasting and beautiful honey. Use vanilla seeds instead of extract if possible.
  • Process ingredients in a food processor until a ball of dough is formed.
  • Roll tablespoon-sized balls and flatten slightly between your palms, laying the dough on a buttered and floured non-stick baking sheet.
  • If you're feeling compelled, decorate the dough with a cookie cutter imprint.
  • Bake in a pre-heated oven at 180 degrees Celsius for 8 minutes.
  • Allow biccies to cool on the tray before transferring them to a wire cooling rack.
Part 2: The Filling follows tomorrow...