Gratifood
Description
Mostly healthy, sometimes indulgent.
Recipe development, recipe testing, styling & photography
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RECENT FACEBOOK POSTS
facebook.comFestive Fave's - Gratifood
Excited to share a little something I've been working on over the past few weeks. Grab your FREE copy of my Festive Fave's e-book for some simple and delicious Christmas recipes, styling and gifting ideas and impressive leftover makeovers. Merry Christmas 🌲 http://gratifood.com.au/downloads/festive-faves/
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Ginger Spiced Cinnamon Donuts. Can't wait to share this recipe and other festive faves with you in the coming weeks 🎁
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'Tis the season to be a little over indulgent... Looking forward to sharing my yummy Bounty Ball Pudding recipe and other festive faves with you over the coming weeks 🎄
A first birthday party is all about the adults, right? - Gratifood
For those of you who have requested birthday party recipes. http://gratifood.com.au/entertaining/kids-party-food-for-adults/
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Halloween lunch vibes. Pumpkin Skin Salad with leftover @_sarahwilson_ Simplicious Pulled Pork 🎃
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Jazzed up @thermomixaus Vanilla Ice-cream with a my fave combo of pistachio, rose and raspberry for a delicious Sunday night treat 🍧
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Pretty little chocolate cakes to celebrate a pretty little birthday 🌸
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Today's shoot for @omnom.cheesemaking Here's a behind the scenes shot of the Fresco Italiano kit. Ricotta & mozzarella on the menu tonight.
Baked Eggs - Gratifood
Transforming last nights leftovers for this mornings brunch. Delicious baked eggs with cheesy toast. http://gratifood.com.au/recipe-development/baked-eggs/
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What to do with the supply of frozen pods once bub's moved on from puréed food... Make your own flavoured rusks! Here's my Parmesan Veg variety 👌 Blend equal quantities of purée with rice flour Pipe onto lined baking tray Brush with milk and sprinkle with parmesan cheese Bake at 150 degrees for 30 minutes Allow to cool on tray then store in an air tight container.
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What to do on a rainy morning... Make a mess! Gnocchi on the menu tonight. Paired with a pumpkin, pine nut & spinach sauce.
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Sydney's never-ending summer means more salad for me🌱Shooting some of my Summer15/16 faves today. This recipe & a few others featured in the next blog post ✌️
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