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intuitivefooddesign

intuitivefooddesign
5 years ago I was still living in Vietnam with a d 5 years ago I was still living in Vietnam with a dream to drive south from Sydney to Melbourne and cook outdoors, over the fire the way mum used to. 

I found @bente_grysbaek on Instagram doing amazing things hanging food and asked if she wanted to meet me in the forest to light a fire, cook and shoot together 😍 so glad she said yes! 

At the time she had enough of the chef’ing world and decided to leave it all for the forest and a fire, to reconnect back to nature and recharge. Now she’s back as Head Chef at @popejoan and finally made it up my way in Byron Bay. 

We celebrated my 45th and our 5 year anniversary over the fire with an epic feast. Best Birthday so far! 🤗

This is us just about to serve up the birthday feast of crispy five spice whole pig over the fire @consciousground with @nomes_cooking 🔥

Thanks Bente for the birthday treat and sharing your tips, tricks and skills! Love your food and you! 💖
 #outdoorcooking#intuitivefooddesign#byronbayfood#overthefirecooking#farmtotable#organic#openfirecooking#cookingoutdoors#eatlocal#nosetotail#organicpork#pastureraised
Thank you Martin 💖 @thedinerlennox_morellifresh Thank you Martin 💖 @thedinerlennox_morellifresh for your support featuring so much of our produce @consciousground and other local farmers 😍 what a feast for the heart and belly! 

And your cheeky surprise birthday Gluten Free Tiramisu 🎂 what a way to top my birthday week 🙏😍 we rolled out so happy and delightfully full! 

Love all the gluten free options, the flavours, creativity and freshness 😍 so great to see how you put all the wonderful unique produce this region has to offer together like torch ginger, cranberry hibiscus, rosella, prickly pear and so much more 😍 

 Can’t wait to come back soon! 😍😍

#diningout#healthyeating#italianfood#glutenfree#farmtotable#supportfarmers#byronbayfood#lennox#restaurant#eatingout
The best presents are the ones you can eat and hom The best presents are the ones you can eat and homemade 😍 thank you Pamela @mira_cce for this beautiful and yummy charchoal kamut brioche 😋

#brioche#kamut#homemade#bread#birthday
Celebrated my Birthday today over the fire with @b Celebrated my Birthday today over the fire with @bente_grysbaek 🔥 and our 5 year anniversary since we first cooked up over the fire in the forest 😍

What a special day, love cooking and learning with this incredible woman and Nomesy @nomes_cooking 💖 I was saving our first whole pig on the land for something special and this was definitely special getting to cook again together on the open fire. 

Certified Organic Whole Pig, regeneratively raised on our farm @consciousground by @nick_tallas, so grateful 🙏

I had the best day together with my family, friends and team 💞 so grateful I get to live this dream with such incredible humans. 

Thanks for all the tips and this cool camera trick to check the pork underside 😍 @bente_grysbaek 

#overthefirecooking#bbq#firecooking#organicpork#intuitivefooddesign#farmtotable#nosetotail
Xôi gấc (Gấc Sticky Rice) Recipe 😍 if you Xôi gấc (Gấc Sticky Rice) Recipe 😍 if you can get your hands on this amazing superfood, this is a simple recipe traditionally eaten for special occasions and ceremonies in Vietnam 😋 

Eaten sweet or Savoury, you can try both with this recipe!

- 1 ripe Gac fruit (soft to touch)
- 4 cups sticky rice (you can halve the recipe for a smaller portion and freeze the half of the Gac fruit seeds in a container for later use)
- Pinch of salt

Sweet portion:
- 1 can coconut cream
- 2 Tbsp coconut sugar
- Pinch of salt

Method:
- soak 4 cups of glutinous sticky rice in a bowl covered with at least 3 inches of water to allow expansion overnight
- strain the sticky rice and set aside
- halve the Gac fruit and scrape out the seeds into a bowl, you can scrape a little of the inner fruit as well however the nutrients are found in the surrounding of the seeds
- wearing glove, squeeze the seeds to release the flesh surrounding the seeds
- add the strained sticky rice and a good pinch of salt
- place in a steamer (a normal veggie steamer lined with baking paper with holes pricked by a fork will do if you don’t have a bamboo steamer)
- cover and steam for approx 25 mins, (check the grains are soft and cooked through, if not return the lid and cook another 5 mins) turn off the heat and allow to sit for a further 10-15mins to continue cooking  with the lid on
- while the sticky rice is cooking, place the coconut cream, coconut sugar, salt in a saucepan and gently simmer for 10 mins, turn off and set aside
- divide half the portion into a bowl for a plain Savoury portion to eat with meat, veg or pickles
- pour the sweeten coconut milk through the other portion of sticky rice and mix throughly
- eat the sweet version with mango, banana or fruit of choice 😍

Cooking Gac fruit helps break down the cell walls making the super nutrients more bioavailable to the body 💪

Let me know if you try it! 

Head to @byronfarmers and see @ifyouseeaidan  @piconeexotics this Thursday to pick up a Gac fruit! 

#vietnamesefood#vietnam#gacfruit#superfood#stickyrice#recipe#glutenfree#byronbayfood#intuitivefooddesign
Vietnamese Trái Gấc 😍 I’m so excited to h Vietnamese Trái Gấc 😍

I’m so excited to have access to our traditional South Eastern foods that is so compatible for growing locally here in the Northern Rivers, Bundjalung Land 🌱 this vibrant red superfood is traditionally used to make Xôi gấc (Gấc Sticky Rice) for special occasions and ceremonies like weddings and the lunar new year. The bright red colour is considered auspicious and also has 70% more lycopene than tomatoes and is a source of healthy fats like avocados!

It’s best cooked as the heat breaks down the cell walls to release more lycopene. I’m making sticky rice for our Sunday lunch 😍

A huge thanks to John @piconeexotics for his connection to tropical foods around the world and love the story of how he brought Trái Gấc over and managed to have them fruit through hand pollination, I first met John at the market over this beautiful fruit. Thanks @ifyouseeaidan for continuing the passion 🌱🙏

Want to see the sticky rice?

#superfood#gacfruit#vietnamese#tropicalfruit#stickyrice#vietnamesefood#northernrivers
Pineapple surprise in our food forest 🍍grown fr Pineapple surprise in our food forest 🍍grown from pineapple tops we planted a few years back and nurtured by our first Ninja @kuwahatakenji @consciousground

#pineapple#foodforest#organic#growyourownfood#organicfarming
It’s lychee season on the farm 😍 get your han It’s lychee season on the farm 😍 get your hands on certified organic lychees this week @byronfarmers  at our @consciousground stall

Lychee & Mint Cococnut Ice Cream

#organic#lychee#icecream#byronbay#byronbayfood
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Intuitive Food Design

I am a certified Holistic Health Coach and Mother of 3. My food awakening journey starts as a cross cultured kid growing up in South West Sydney in the 80’s. Arriving as a Vietnamese refugee and immersed in the many cultures that gathered around in the suburbs meant we travelled the world in one day with our palates.

LATEST POSTS

White Tiger Qi Gong

What are the benefits of Qi Gong? Interview with Master Tevia Feng of White Tiger Qi Gong School

L’usine Space Cafe & Restaurant Review

LATEST RECIPES

Vietnamese Coconut Banana Ice Cream Bars

Vietnamese Coconut and Banana Ice Cream Bars – Kem Chuối (Grain Free, Paleo, Dairy Free, Vegan)

Raw Green Salad with Honey Mustard Dressing

Raw Green Salad with Honey Mustard Dressing (Paleo, Vegan)

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