June 2016

  These little bewdys fill you up between meals and give you that guilt free chocolate hit with a pure, zesty lemon zing. If you’re in a bit of a hurry, skip the vegan chocolate topping and just roll the base into balls and drop them into some shredded coconut.  

  They are so simple to whip up and are perfect with your morning coffee. These have been a top seller at Caffe Republic.  Lots of people grab a few with their coffee and keep them for snacks later in the day or the week.  They keep really well in the fridge in an airtight container, and last well unrefrigerated

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You love coffee, have a passion for food, fresh juice, great music, the vibe, the culture.  What could possibly go wrong? You LOVE to hang out at trendy cafes, tasting new specials, single origin, organic beans hand picked in exotic locations, locally roasted, perfectly extracted, dosed down to the micro gram, the latest and greatest machinery designed in Italy. The

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Cook the food you love, from the heart using touch, feel, smell and all of your  senses.  Use fresh, real ingredients not from a recipe book full of expensive, rare items and perfectly staged photos Use ingredients that are in season and local because that’s when they are at their best (organic where affordable and of good quality) summer is for stonefruit and

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  This salad is a daily staple for me. The properties of Turmeric are well documented now, a bit of spice never goes astray for me and the pungency of pine nuts and sweet but tangy dried cranberries provide balance as a perfect side to any dish. It keeps in the fridge for three days and travels well.  

  The simple thought of warm apple pie and ice cream is enough to get me softening butter, weighing sugar and sifting flour… but I gave that shit up years ago (as a chef, I’m far too lazy to bake…and whats the point – you have to eat the whole lot and its no good for you!)  This recipe gives weeks of

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