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Pizza • Carrot Anise Puree, Balsamic Onions, Goats Cheese & Walnuts


Pizza • Carrot Anise Puree, Balsamic Onions, Goats Cheese & Walnuts

I hope it’s OK to compare my food to a tree - is it? As this pizza looks not too dissimilar to an Autumn tree, seducing with its warming array of colours and shades - orange, purple, brown, green - am I wrong?

This season! A time to notice and appreciate the nature around us and nurture the little pot belly that’s promising to keep us warm for the next 6-8 months. Comforting fruit and veg (think pears, beetroot, potatoes, pumpkin), layers and cosy evenings in, not sweating before you’ve even left the house - what’s not to like about Autumn?

Without further ado, Autumn on a plate, is served.

Enough for one pizza


For the puree:

  • 250g carrots, peeled and roughly chopped into small chunks

  • 12g vegan butter

  • 1 star anise

  • 100ml vegetable stock

  • 50ml coconut milk

  • Juice of 1/4 lemon

  • 1-2 red onions 

  • Olive oil

  • 1/4 c balsamic vinegar

  • 4 slices of hard goats cheese

  • Handful of walnuts

  • Rucola 

Pre-heat the oven to 220°C.

For the carrot puree, gently melt the butter in a shallow pan, add the carrots and star anise and stir until the butter coats the carrots. Cook for 10 mins, stirring often until the carrots are glazed and starting to soften. Meanwhile, prepare the vegetable stock and pour into the pan. Bring to a boil and simmer for 20 mins until stock is slightly reduced. Now add the coconut milk, bring back to the boil and simmer for 1 min. Remove pan from the heat, take out the star anise and carefully stir in the lemon juice. Season well, transfer carefully to a food processor and blitz in to a puree (alternatively leave in the pan and use a hand blender instead). Consistency should be smooth and quite thick. Set aside to cool.

Now for the onions. Cut and discard the tops and tails of the onions, peel away the outer layer and cut width ways, about 2cm thick. Lay onion rounds flat on the baking paper of a prepared roasting dish. Season with salt and massage each round with a splash of oil and then, balsamic vinegar. Don’t go crazy here, you don’t want the onions to be swimming in Modena’s finest, but be generous all the same. Roast for 40 mins or until slightly charred. 

Prepare the rest of the toppings by slicing 4 - 5 slices of the goats cheese, about 1cm thick and roughly chopping a handful of walnuts. Once all the toppings have cooled, take your pre-prepared / store bought pizza base, top with the carrot puree, onions and goats cheese. Pop in the oven for 5 minutes at 200°C until the middle of the pizza is hot to tough and goats cheese starts to melt. Remove from the oven and finish with some rocket and a squeeze of lemon juice.


Supper Club | Luna & Fennel x Wholy Goodness    • The Vegan Edition •


Supper Club | Luna & Fennel x Wholy Goodness • The Vegan Edition •

01 September 2017, IVY.Berlin, Neukölln, 12045 Berlin

Photo credit (the non-dodgy iPhone shots) to my love and much missed Melbourne sister and vegan goddess Jessica Prescott @wholygoodness

I had already been marvelling at Jessica's cookbook, Instagram, and blog so was beyond excited when, after attending my Summer dinner, Jess asked if I wanted to do a supper club with her - it was an absolute dream! On a balmy September evening we served naturally fermented wine, cooked vegan pizza deliciousness and an unbelievable tiramisu to a packed out room and had so much fun in the process.

What a night! That tiramisu...


Fig & Rosemary Polenta Cake


Fig & Rosemary Polenta Cake

Fig Cake New.jpg


  • 5-6 ripe figs

  • 125g vegan “butter” (plus extra for caramelising the figs)

  • 250g light brown sugar

  • 175g polenta

  • 200g ground almonds

  • 1 tsp baking powder

  • Zest and juice of 2 lemons

  • 1 tsp vanilla extract

  • Pinch of sea salt

  • 3 tbsp flaxseeds + 6 tbsp water

  • A few sprigs of rosemary (to top)

Pre-heat the oven to 175 degrees. 

Take a 23cm/9inch non-stick cake tin, add a spoonful of butter and place in the oven for a few minutes until the butter has melted, covering the bottom of the tin. Remove from oven and carefully sprinkle over some sugar, again to cover the bottom of the tin. Slice 3-4 figs and arrange to cover the bottom of the cake tin. 

Prepare the flax-eggs by mixing the flaxseeds and water together in a bowl and leave for a few minutes to bind. Roughly chop the remaining few figs and place in a blender with all other ingredients. Blitz until combined; texture thick, taste devine! Pour mixture in to the cake tin on top of the figs, and bake in oven for 40-45 minutes. It will turn a very pleasing, deep golden colour. 

Meanwhile, place the rosemary in the oven for a few minutes to crisp up.

Fig2 New.jpg

Remove cake from the oven and leave to cool then unclip the sides (if using a clip tin) and slide a sharp knife or spatular underneath the cake to loosen it from the bottom. Turn the cake upside down and carefully remove the bottom of the tin to reveal those beautiful, caramelised figs. Decorate with the roasted rosemary sprigs and enjoy! 

NB: Walnuts are a nice addition to this cake. Simply blitz a handful together with the cake mix or place on the bottom of the tin to caramelise along with the fig slices.