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“The choices we make about what we eat affect
our health, our environment, our families and communities”- Ronit.
Yemeni Zehoug (Chilli paste)
Yemeni Zehoug is a hot chilli paste from Yemen. It's a spicy flavour, similar to salsa. You can use it as a condiment, marinade, spread (for the brave ones) as a dip, in sauces, for dressings and many more...enjoy! 50g Red chillies 50g Green chillies 3 cloves garlic,...
The Moor The Merrier
The Moors were a nomadic group of people from North Africa. They were originally from a region in North Africa called Mauretania. They had a huge influence on cuisines across many regions from the Middle East, to the Mediterranean and Spain. The ubiquitos term...
Raw Vegan Berry Cheese Tart Drizzled with Raspberry Coulis
This raw vegan berry cheese tart is a yummy, pretty dessert to serve at a garden party. They're great to make a big batch of and keep in the freezer for peckish feelings at any time! Ingredients Crust 1 1/2 cup walnuts/ pecans/ almonds ½ cup desiccated coconut 1...
Red “Fettuccini” & Asparagus with Kale Basil Pesto
This recipe is the perfect vegan dish to whip up if you want to make an impression! It looks so beautiful on the plate, with the bright colours from the asparagus, beetroot and avocado. It's honestly so simple, but looks so fancy. It's a gluten-free, veggie-packed...
Feast Magazine Feature on Ronit
When Feast Magazine featured Ronit we were very proud 🙂 Here's a look at the article, featuring a delicious recipe for Sumac & Zaatar encrusted Snapper with Roasted Chickpea Salad.
Stuffed Pumpkin with Chickpeas & Fetta
This stuffed pumpkin dish is so easy to whip up and full of flavour. The roasted pumpkin goes so well with the spiced chickpeas, and the saltiness from fetta and sun-dried tomato make it so tasty. Enjoy it for lunch or a light dinner. Ingredients 700gr Japanese...
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