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Beef rib roast (prime rib)

| Red Meat, Holidays & Entertaining, Members only

This beef rib roast, or prime rib, is a classic centrepiece that delivers tender, juicy meat with a beautifully caramelised crust. Cooked simply with herbs, garlic and a high-heat sear followed by gentle roasting, it’s a reliable method that lets the quality of the beef shine. Perfect for entertaining or a special family meal, it’s…

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Lemon Garlic Roast Chicken

| Make-ahead Meals, Chicken, Members only

This lemon garlic roast chicken is a succulent and delicious dish that’s perfect for any occasion. The garlic and lemon blend beautifully with the tender chicken. This meal is not only easy to prepare, but also full of nourishing ingredients. It’s the perfect go-to recipe when you want something comforting and easy. It’s also healthy…

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Pork Belly with Nectarine Slaw

| Pork recipes, Members only

This crisp Pork Belly with Nectarine Slaw is a mouth watering meal that’s really very simple to make. I was always a bit scared of cooking roast pork…the pressure of ensuring a nice crisp crackle was too much;) But once I tried it, I realised it was actually so easy. I love the pork combined…

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Rolled Turkey with Quinoa Cranberry Stuffing

| Chicken, Holidays & Entertaining

This rolled turkey with quinoa cranberry stuffing recipe is a festive showstopper that’s as delicious as it is nutritious. Perfect for any holiday meal, it combines tender turkey with a lovely, gluten-free quinoa stuffing made with fresh herbs, pistachios, and dried cranberries. The stuffing adds a beautiful balance of savoury and sweet, and the turkey is cooked to perfection, ensuring a juicy and delicious meal for your family and friends.

Now before you click away thinking there is no way you can be bothered rolling meat…here’s the thing, you don’t have to. I’ve made a rolled turkey of sorts every Christmas, because I find it easier to cook than a whole bird.  So I just make the stuffing and I’ve always found the butcher I buy my turkey from, really accommodating in boning and rolling it for me.

This super simple Rolled Turkey with Quinoa Cranberry Stuffing will wow any crowd! I can’t wait to hear how you love it.

Health benefits

This dish offers a wonderful array of health benefits. Quinoa, a gluten-free grain, is packed with protein, fibre, and essential minerals like magnesium and iron. The addition of fresh herbs and vegetables, like parsley, sage, and celery, provides a boost of antioxidants and vitamins. Pistachios are a great source of healthy fats, fibre, and protein, making this stuffing not only tasty but also healthy. Plus, using organic or free-range turkey ensures you’re enjoying a lean protein option.

Ingredients

The ingredients for this recipe include butter, red onion, celery, garlic, chicken broth or stock, quinoa, fresh sage, parsley, pistachio nuts, dried cranberries, almond meal, free-range eggs, and a whole organic turkey. For the gravy, you’ll need red wine, chicken stock, cornflour, and water. You can customise the stuffing with variations like swapping nuts or omitting garlic or onions for dietary preferences.

How to make this Rolled Turkey Quinoa Stuffing

To make this healthy turkey roulade, start by preparing the stuffing: sauté the onion and celery in butter, then combine with cooked quinoa, herbs, pistachios, and cranberries. After cooling, mix in the egg and refrigerate until ready. For the turkey, season the bird, stuff it with the quinoa mixture, and roast with vegetables and water to keep it moist. After 1.5 hours, uncover and increase the heat to brown the skin. While the turkey rests, make a simple gravy from the pan juices. The turkey is done when juices run clear and the skin is crispy.

Serving suggestions and how to store

Serve this delicious rolled turkey with quinoa cranberry stuffing alongside roasted vegetables or a fresh salad for a balanced, festive meal. The gravy can be poured over the turkey or served on the side for added richness. Leftovers can be stored in the fridge for up to 3 days and make for a tasty next-day lunch or dinner. If you want to store it longer, freeze the turkey and stuffing separately for up to 3 months.

Vary this Rolled Turkey Quinoa Stuffing to suit your dietary needs

You can easily modify this recipe to suit various dietary needs. For an egg-free version, simply omit the egg in the stuffing—while it may not bind as well, the dish will still be delicious. If you’re avoiding onions, try using fennel instead for a milder flavour. For a garlic-free option, just leave out the garlic. If you’re following a fructose-friendly diet, skip the cranberries, and for a nut-free version, swap pistachios for toasted pumpkin seeds or omit them altogether.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

For more delicious, yet healthy festive recipes, click HERE.

This Rolled Turkey with Quinoa Cranberry Stuffing is the ultimate special occasion meal... truely fit for a crowd.
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Rolled Turkey with Quinoa Cranberry Stuffing

This Rolled Turkey with Quinoa Cranberry Stuffing is the ultimate special occasion meal... truely fit for a crowd.
Prep Time30 minutes
Cook Time2 hours 40 minutes
Total Time3 hours 10 minutes
Course: Main Course
Servings: 12
Author: Georgia Harding

Ingredients

Stuffing

  • 60 g butter
  • 1 red onion/s - finely chopped
  • 4 stick/s celery - finely chopped
  • 3 clove/s garlic - minced
  • 250 ml chicken broth or stock (1 cup)
  • 170 g quinoa (1 cup)
  • ¼ cup/s fresh sage leaves - finely chopped
  • 3 tbsp flat leaf parsley - finely chopped
  • 80 g pistachio nuts - toasted (â…” cup)
  • 60 g dried cranberries (½ cup)
  • 4 tbsp almond meal (or more to thicken the stuffing)
  • 1 tsp sea salt - or to taste
  • 1 egg/s
  • ground black pepper - to taste

Turkey

  • 7 kg free-range or organic turkey - whole (approx.)**
  • 2 tbsp extra virgin olive oil - extra virgin
  • Sea salt and freshly ground black pepper - to taste
  • 500 ml water
  • 2 stick/s celery - diced
  • 2 carrot/s - diced
  • 1 red onion/s - diced
  • 4 clove/s garlic - diced

Gravy

  • 60 ml red wine (¼ cup)
  • 60 ml chicken broth or stock - optional, only if needed (¼ cup)
  • 2 tsp cornflour (optional, only if you feel you'd like a thicker gravy)
  • 1 tbsp water - to form a slurry with the cornflour
Metric - US Customary

Instructions

Stuffing

  • In a medium sized pot, melt the butter and sweat the onion and celery (with the lid on) until its softened (but not browned). Set aside in a mixing bowl.
  • Rinse the quinoa in a fine sieve really well for at least 1 minute (this removes the bitter saponins from the quinoa). Cook the quinoa by placing it into a pot with 2 cups of water.
  • Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook uncovered until the quinoa has absorbed all of the water, about 10 to 12 minutes.
  • Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open and the little white spiral to appear. After 5 minutes, remove the lid and fluff the quinoa with a fork. Allow to cool.
  • Now mix all the stuffing ingredients together. Taste and adjust the seasoning before adding the egg and mixing through. Keep airtight in the fridge until ready to add to the turkey (I make this a day ahead).
  • I personally take the stuffing to my butcher to de-bone the turkey and roll it for me. If you want to tackle this yourself, there are heaps of YouTube tutorials on boning and rolling a whole turkey.
  • Once the turkey is boned, it will weigh approx. 4 kg. Work off around 30 mins per kg.
  • Pre-heat oven to 200°C / 400°F (fan-forced).

Turkey

  • Place the turkey on a large baking tray. Pat the skin dry and drizzle with olive oil and then season well.
  • Pour the water into the base of the roasting dish and add the celery, carrots, onion and garlic.
  • Cover the turkey with baking paper and then tightly wrap the baking dish in foil (so it retains the moisture).
  • Cook for 1.5 hours then remove the foil and baking  paper and increase the heat to 220°C / 425°F. Cook for another 20 minutes to brown the skin. ***
  • The turkey is cooked when the juices run clear when pierced. I also use a meat thermometer to ensure it is cooked.

Gravy

  • Set the turkey aside on the chopping board (loosley cover with foil) while you make a gravy using the pan juices. Pour all of the juices and vegetables into a small pan. Bring to the boil and add the red wine.
  • Let it simmer rapidly to reduce and thicken. You may like to add more stock to the pan to increase the amount of gravy you make.
  • You can strain it or puree it with the vegges in it (or just enjoy it chunky). Taste and season to taste.
  • If you feel you'd like a thicker gravy, mix the optional cornflour with the tablespoon of water to form a slurry, and mix in with the gravy, stirring until it thickens.

Turkey Size & Cooking Times

  • ** When deciding on the size of the turkey you buy, work off about 250 g per person (remembering the boned turkey will weigh a lot less than the whole - my 7kg turkey became just over 4kg). I must say I like to over-cater and like having leftovers for Boxing Day. This recipe would definiately stretch to 16 people.
  • ***The cook time will vary a little depending on how thick it is rolled so check the meat frequently ( in 2-3 different parts of the roll). If it's not cooked, add 10 minutes at a time. If you think it's cooked, but the skins not brown, pop under a grill watching it carefully for a few minutes to brown it.
  • I always ask the butcher for the bones and carcass which makes the most delicious bone broth.

Notes

Egg-free

Omit the egg. It won't bind quite as well, but it will still be delicious.

Onion-free

Replace the onion with a small bulb of fennel.

Garlic-free

Simply omit the garlic.

Fructose friendly

Just omit the cranberries.

Nut-free

Replace the pistachios with toasted pumpkin seeds or just leave them out.
 

I'd love to hear how you love this recipe. Post a comment below if you make it or if you have any questions!

Beef Fillet with Garlic Tahini Sauce

| Red Meat, Slow Cooked, Holidays & Entertaining

With the festive season sneaking up quicker than I’d like (seriously, where has this year gone??), I thought I’d share one of our go-to recipes when feeding a crowd… Beef Fillet with Garlic Tahini Sauce. We tend to make it as it’s quick and easy and you can rest it for as long as you like so it’s pretty forgiving. We have even rested it for several hours and had it just warm and it was divine.

In case you’ve not heard, in just two weeks I’m launching the Well Nourished Family membership. I’m bursting with excitement and I really can’t wait to share all of the delicious details. It’s been a long time coming… over a year of working with a fabulous team, to develop the technology to make meal planning and eating well a whole lot easier and very well nourished.

I’ve been flat out creating exclusive, members only recipes and developing everything you need to feed you and your tribe ‘well’. The ‘Well Nourished Family’ not only includes customisable and done-for-you weekly meal plans, but event plans too.  I’ve got you sorted for Kids Parties, Christmas Day feasting, and entertaining friends and family with absolute ease. Plus shopping lists, kitchen storage and waste reducing tips and much, much more.

Click to find out more HERE.

But in the meantime, I hope you love this supremely tender cut of beef fillet with garlic tahini sauce as much as my meat loving family does.

Health benefits

Beef fillet is a rich source of protein, iron, and essential vitamins like B12. The garlic tahini sauce adds healthy fats and calcium from the yoghurt and tahini, making this a nutrient-dense dish.

Ingredients

The beef fillet is seasoned simply with olive oil, salt, and pepper to highlight its natural deliciousness. The sauce is a mixture of yoghurt, tahini paste, and garlic cloves.

How to make this gluten-free beef recipe

Begin by seasoning and searing the beef fillet in a hot oven proof pan or skillet until caramelised on all sides. Finish it in the oven to cook to your preferred liking, using a meat thermometer for precision (I like this medium rare). Rest the beef before slicing to lock in the juices. Mix the garlic tahini sauce ingredients and serve alongside the beef for a perfect pairing.

Serving suggestions and how to store

Serve this dish warm with your favourite sides, such as roasted vegetables, a fresh salad, or creamy mashed potatoes. Leftovers are versatile—use them in sandwiches, wraps, pita or salads. Store in an airtight container in the fridge for up to three days.

Vary this to suit your dietary needs

For a dairy-free version, replace the yoghurt with coconut yoghurt or cashew cream. If sesame-free, swap the tahini for horseradish cream. For garlic-free, use ground cumin and a pinch of cayenne in the sauce instead.

This Beef Fillet with Garlic Tahini Sauce is so quick & easy to make & is one of the most delicious ways to eat beef.
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5 from 2 votes

Beef Fillet with Garlic Tahini Sauce

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Servings: 8
Author: Georgia Harding

Ingredients

  • 1.2 kg Scotch Fillet - or rib eye
  • 2 tbsp extra virgin olive oil - extra virgin
  • 1 tsp sea salt - or to taste
  • ground black pepper - to taste

Sauce

  • 1 clove/s garlic - minced
  • 1 tbsp hulled tahini 
  • 250 g natural or Greek yoghurt (1 cup)

Instructions

  • Pre-heat the oven to 150°C / 300°F (fan-forced).
  • Rub the fillet in the olive oil so it is well coated. Then season with the sea salt and pepper.
  • Heat a cast iron or oven proof pan over a moderately high heat and sear the beef on all sides so it is dark brown and caramelised on all edges. Use tongs to turn it.
  • Then, simply place in the oven to roast (uncovered) for about an hour or until almost cooked to your liking.
  • I have a meat thermometer which I think is invaluable for getting this perfect. I cook this to med-rare, then wrap it tightly in foil to rest for about 30 minutes or more. This is really important and makes it super moist.
  • To make the tahini sauce, mix all the ingredients together in a serving bowl.

Serve

  • When ready to serve, slice the beef and then pour over the pan juices and juices from the foil wrapping.
  • Enjoy immediately with the tahini sauce and your favourite sides and salads.
  • My family also love this with various mustards.

Store

  • In an airtight container in the fridge.
  • Left overs are great to make a roast beef sandwich, roll, wrap or salad.

Notes

Dairy-free

Replace the yoghurt with coconut yogurt or cashew cream.

Sesame-free

Omit the tahini and replace with horseradish cream. 

Garlic-free

Omit the garlic and replace it with 1 tsp of ground cumin and a pinch or cayenne.
 

I'd love to hear how you enjoy this. Post a comment below and don't forget to rate the recipe too. Cheers!

steaks

Crispy Roast Potatoes

| Members only, Side dishes

Once you’ve eaten perfectly Crispy Roast Potatoes you’ll accept nothing less….and this simple recipe will guarantee the perfect spud every-single-time. I’ve found little things like heating the fat makes a real difference to the outcome, so this is a recipe that whilst simple, will only yield a crunch if you follow the recipe closely. Crispy…

This content is for members only – but right now, you can unlock it all with 80% off your first 3 months! Get instant access to 1,200+ healthy, delicious recipes, customisable meal plans, shopping lists, ad-free browsing, live chat with a naturopath, and our easy-to-use app. No contracts. Cancel anytime.

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Healthy Roast Chicken Marinade – Take-away Style

| Chicken, Healthy Lunchbox

If you love the flavours of take-away roast chicken but want a healthier version, this simple healthy roast chicken marinade is your go-to. It’s quick to prepare and turns any roast chicken into a juicy, delicious meal that’s perfect for a Sunday roast or weeknight dinner. Plus, with a few basic ingredients, you can easily recreate that irresistible “take-away” taste at home.

This healthy roast chicken marinade recipe is so simple you will never buy a pre-cooked, take away chicken again. Gluten-free, sugar-free, additive and vegetable oil free, you will not be disappointed – it’s perfection on a plate!

A budget and time friendly organic meal, lunch, and healing broth…

I pay less than $20 for a large whole organic chicken. With it, I make a roast chook for dinner most Sunday nights and I have plenty of leftover meat for healthy school lunches during the week. For a very large family, you might like to roast two chickens at once. I then use the carcass and all of the leftover bones to make a super healing, flu busting, gut healing, pain reducing chicken broth – waste not want not! Broth is perfect for soups, casseroles, curries and all your cooking needs. Get your ‘too easy’ bone broth recipe here.

Health benefits

By using quality ingredients like protein rich free-range chicken, macadamia nut oil or butter, and real spices, this roast chicken is not only delicious but also packed with healthy fats, essential vitamins, and minerals. Opting for homemade marinades means avoiding unhealthy additives, preservatives and large amounts of sodium often found in store-bought versions.

Ingredients

This recipe calls for a handful of pantry staples like butter (or macadamia oil), honey, smoked paprika, thyme, sea salt, and black pepper. These simple ingredients combine to create a rich, smoky flavour that makes this roast chicken unforgettable.

How to make this Healthy Roast Chicken

Making this whole roasted chicken couldn’t be easier! Mix your marinade ingredients, baste your chicken, and roast it in a roasting pan the oven. Baste halfway through to ensure every bite is full of flavour, and cook until golden and juicy. It’s that simple – minimal prep, maximum taste. If you happen to have a rotisserie in your oven or BBQ, this is the perfect baste for you.

Serving suggestions and how to store

Serve this roast chicken with your favourite root veggies (potato, sweet potato, parsnip, carrots etc)– roast them in the same pan for easy cleanup. While the chicken is baking, I often prepare steamed greens (like beans or broccoli) or a delicious side salad. I also love to drizzle the pan juices over the meat.

Store any leftovers in an airtight container in the fridge, and reheat gently in the oven. It’s great for meal prep, too as cold meat can be repurposed into another meal or added to sandwiches, rolls or wraps for lunch. Or use it to make a delicious Chicken Salad or soup.

Vary this healthy roast chicken marinade to suit

To make this chicken recipe nut-free, simply swap the macadamia nut oil for melted butter (or olive oil). For a fructose-free version, use rice malt syrup as your sweetener. If you’re looking for a different cooking method, try slow cooking it for an even more tender result – perfect for busy days!

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

This healthy roast chicken marinade recipe is so simple you will never buy a pre cooked, take away chicken again. It's the best!
Print Recipe
5 from 12 votes

Healthy Roast Chicken Marinade - Take away style

This is my take on a healthy 'takeaway' BBQ chicken - this marinade recipe is so simple and delicious you will never need to buy a pre-cooked, take away chicken again.  
Prep Time10 minutes
Total Time10 minutes
Course: Main Course
Servings: 4

Ingredients

  • 1 whole chicken (preferably free-range or organic)

Marinade ingredients (for one large chicken)

  • 50 g butter or macadamia nut oil (¼ cup)
  • 1 tbsp rice malt syrup or honey
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 2 tsp sea salt - or to taste
  • ground black pepper - to taste

Instructions

  • In a small bowl, mix the ingredients together until well combined.
  • Baste your chicken all over with half of the mix.
  • Place your chicken breast side up in a preheated oven or on a rotisserie if you have one.
  • After 30 minutes of cooking, remove from the oven and baste again with the remaining marinade.
  • Return to the oven and roast until the chicken is cooked to perfection.
  • The time this takes will vary depending on the size of your chicken, but work off 20-30 minutes per 500gram at 180℃/350°F. I use a meat thermometer to check my chicken is cooked to perfection.
  • Once cooked, rest the chicken for 5-10 minutes uncovered, then carve and enjoy!

Also…

  • Add lots of vegetables and also slices of lemon to your roasting dish too.  You may also like to stuff your chook? I personally keep it quick and simple and wedge lemon pieces and any herbs I can rummage from my herb garden.

Slow cooked…

  • Toni messaged me on Facebook to say she had slow cooked this with a 10/10 husband and kids rated result! She cooked it for 8 hours on low, basting it with the marinade every 2-3 hours with great success. A great option if you like to slow cook!

Serve

Store

  • Store in an airtight container in the fridge or freeze the chicken for up to three months.
  • Re-heat in a low oven (covered) until just hot.

Notes

Nut-free

Replace the macadamia nut oil with melted butter.

Fructose-free

Choose the rice malt syrup as your sweetener.
 

Do you like a roast or BBQ style chook?  Do you normally buy it or cook your own?

 
 "We made this a few weeks ago and you're not wrong - it really does taste like {better than} BBQ chook!" Emma