Watermelon Basile Granite: Paleo Reset by Lizzy Marsh and Book Give-Away




Typically granita is a semi-frozen dessert made from sugar, water and various flavourings, but Lizzy likes to make hers from nothing but real fruit. This recipe is basically three ingredients, and they are all fresh. No additives, no added sugars, just fruit.

When Lizzy is at her local farmers market, she stocks up on cheap, in-season fruit, watermelon and peaches being her favourite. She then dices them up and freezes them until she is ready to make granita. It’s a quick and healthy version that won’t be making you take that trip to the freezer every half hour to stir up the ice crystals.

It’s a nice little recipe that will inspire you to try out all different variations, and a taste of how amazing, simple and clean Lizzy’s Paleo recipes are.

I can’t wait for the warmer months here in the southern hemisphere so I can try this out with a range of summer fruits, including mango!

I blitzed up some basil leaves with a pinch of salt and some lime juice and added it to the top of my dessert – yum.


Watermelon Basil Granite

Serves 2


2 cups pre-frozen, cubed watermelon
½ small red chilli or ½ tsp. chilli flakes (optional)
5 basil leaves, plus extra for serving


In a food processor, slowly pulse all ingredients to slowly break up the frozen watermelon. Over-process, and you will end up with fancy watermelon juice!

Just as it reaches a sorbet-like consistency, scoop out into small bowls and top with some basil sprigs.


Tip: At your next trip to the Farmer’s market, stock up on cheap, in-season fruit like watermelon or peaches. Peel, dice and freeze in sealed bags or containers for a quick and easy dessert like this one.


Competition is now closed



To Enter

  1. Leave a comment on this post about why you are excited to try the Watermelon & Basil Granite recipe.
  2. Share the recipe on your favourite social media channel, Pinterest, Facebook or Twitter and link back to this post.
  3. Use the #paleoresetdiet


Terms & Conditions

Commenting and sharing on one or more social media counts as one entry.

Commenting and sharing on one or more social media for each recipe, Shepherd’s Pie Pots, Skin Food Smoothie and/or Watermelon Granite counts as a single entry per recipe.

You must be over 18 years of age to enter.

Entry is open world-wide, except where the prize would attract $20AUD + in shipping costs.

The winner will be notified via the email they are required to leave with all comments.

The competition is open from 21st August 2014 and closes at 12am Australian Eastern Standard Time on 31st August 2014.

The winner will be drawn at random.

Sharing of images and recipes as part of this competition doesn’t grant the ‘sharee’ any licensing permission or rights to any content on this post. All copyright remains with the artist and author.

Shepherd’s Pie Pots: Paleo Reset by Lizzy Marsh and Book Give-Away


A good ‘ol meat pie is one of Australia’s favourite dishes, and I certainly know (probably because I’m an Aussie) that I have a soft spot for a meat pie. As a teenager, I think I would eat one most days at school and my best friends would be able to verify this. There is nothing like eating a freshly baked meat pie from the local bakery, and yes I even love it as a cheeky late breakfast. I have even converted Matt, and when my parents come down to visit, we often ask them to pick our a tray of our favourite pies along the way.

I was pretty thrilled when Lizzy and I got to make her Shepherd’s Pie Pots for the book, as I hadn’t made a pie since I moved to Melbourne! Pie Pots are a great idea for when time is not on your side or you can’t be bothered fiddling with pastry. These little dishes are usually host Matt’s homemade French Onion Soup, but were also the perfect size for an individual pie.

Although Paleo is diary and gluten-free, once the pie is assembled in the pot, Lizzy bakes it under the grill for around 5 minutes, to crisp up the potato topping and add some of that much loved crunch to the dish.


Shepherd’s Pie Pots – from Paleo

Makes 4-6 pie pots


1 kg (2.2 Ib) grass-fed lamb mince
2 medium carrots, peeled and diced
1 brown onion, peeled and diced
3 garlic cloves, crushed
½ cup red wine
½ teaspoon allspice
2 cups beef stock
4 tablespoons tomato paste
1 teaspoon salt
1 cinnamon quill
2 bay leaves
2 teaspoon arrowroot powder
3 tablespoon ghee
2 large sweet potatoes, peeled and chopped into small chunks



Heat 1 tablespoon of ghee over medium-high and sauté the onion and garlic until soft and translucent. Add the lamb mince and stir frequently until lightly browned on all sides (about 10 minutes). Add the carrot, stock, tomato paste, spices, salt and bay leaves. Mix well and reduce to a low simmer. Cover and cook for 35 minutes, stirring occasionally.

After 35 minutes, add 1 tablespoon ghee and tapioca flour. Mix through for a minute until slightly thickened. Cook for a further few minutes uncovered and turn the heat off.

Meanwhile, place sweet potato in a saucepan and cover with water. Bring to the boil and cook for 15-20 minutes until soft. Drain well and mash with 1 tablespoons ghee and salt to taste.

Bring the oven to 200°C/390°F.

Spoon the lamb mixture into the bottom of small ovenproof ramekins, filling them about ¾ full. Spread the mash on top of the lamb to fill the dishes and scrape with a fork to rough up the top surface. Bake for 10-15 minutes, and then place under a hot grill for 5 minutes to toast the top of the potato.

Tip: If you don’t have small ramekins, use a large baking dish instead.



Competition is now closed


To Enter

  1. Leave a comment on this post about why you are excited to try the Shepherd’s Pie Pots recipe.
  2. Share the recipe on your favourite social media channel, Pinterest, Facebook or Twitter and link back to this post.
  3. Use the #paleoresetdiet


Terms & Conditions

Commenting and sharing on one or more social media counts as one entry.

Commenting and sharing on one or more social media for each recipe, Shepherd’s Pie Pots, Skin Food Smoothie and/or Watermelon Granite counts as a single entry per recipe.

You must be over 18 years of age to enter.

Entry is open world-wide, except where the prize would attract $20AUD + in shipping costs.

The winner will be notified via the email they are required to leave with all comments.

The competition is open from 21st August 2014 and closes at 12am Australian Eastern Standard Time on 31st August 2014.

The winner will be drawn at random.

Sharing of images and recipes as part of this competition doesn’t grant the ‘sharee’ any licensing permission or rights to any content on this post. All copyright remains with the artist and author.


Skin Food Smoothie: Paleo Reset by Lizzy Marsh and Book Give-Away.


Slowly I am more and more getting into smoothies. I love veggies, but when it comes to fruits – I am down right picky with what I enjoy eating. I have always thought about smoothies as being a mixture of milk and fruit, and that never excites me. Sure enough, the smoothie and pressed juice culture that is erupting in Melbourne is opening my eyes to not only their taste but their wonderful nutritional value.

This smoothie was by far my favourite from the book, not just because of the taste, but because of the power it enhances from its super food ingredients. Beautiful skin happens from the inside, and here are some wise words from Lizzy herself and her take on this recipe from Paleo, (grab it on pre-sale!).


To me, true beauty is about health, happiness and a passion for life. One of the first places that we notice this type of exuberant and energizing beauty is in healthy, glowing skin. You can always notice when a person’s skin and eyes are glowing – they look energised, happy and clear.

When our skin is clear and blemish-free, it is less tempting for us to cover it with heavy make-up and harsh products. I’m a big believer in ‘feeding’ our skin with nutrient dense foods, just like our bodies. I like to check the ingredients of any skincare product to make sure that I can eat it before I feed it to the largest organ in the body that’s responsible for protection, regulation and absorption.

This green smoothie is a creamy, delicious ‘skin food.’ With avocado, peppermint and coconut oil on the ingredients list, it’s jam packed full of fatty acids, antioxidants and vitamins that will promote a healthy glow on the inside and out.

Kale: kale is packed full of iron and vitamin C, which encourages the production of collagen, prevents skin damage and fends off wrinkles.

Avocado: high in good fats and healthy oils, avocado is often used as a topical skin remedy and will moisturize from the inside out. Packed with a range of vitamins and nutrients, this delicious fruit will also create a creamy texture in your smoothie, as well as remove foam and bubbles that sometime appear on the top of the blender.

Peppermint: peppermint is a cooling and soothing ingredient that may also help to clear up blemishes and reduce inflammation. Try it in smoothies, tea or a few drops of peppermint oil in your bath water!

Coconut oil: coconut oil is a treat for the skin when applied topically or eaten regularly. An anti-microbial and high in saturated fats, coconut oil will also help you to absorb more nutrients from your smoothie.


Skin Food Smoothie – from Paleo

Serves 2


5 large leaves of kale, de-stemmed
½ an avocado
1 lime, peeled
1 green apple, peeled and cored
½ cup fresh peppermint leaves (or mint)
1 tablespoon coconut oil
3 ½ cups filtered water


Wash all ingredients well.
Add all ingredients to your blender and blend on high for ~90 seconds, or until smooth and creamy.
Serve with ice cubes, slices of fresh lime or mint leaves.


Competition is now closed.


To Enter

  1. Leave a comment on this post about why you are excited to try the Skin Food Smoothie recipe.
  2. Share the recipe on your favourite social media channel, Pinterest, Facebook or Twitter and link back to this post.
  3. Use the #paleoresetdiet


Terms & Conditions

Commenting and sharing on one or more social media counts as one entry.

Commenting and sharing on one or more social media for each recipe, Shepherd’s Pie Pots, Skin Food Smoothie and/or Watermelon Granite counts as a single entry per recipe.

You must be over 18 years of age to enter.

Entry is open world wide, except where the prize would attract $20AUD + in shipping costs.

The winner will be notified via the email they are required to leave with all comments.

The competition is open from 21st August 2014 and closes at 12am Australian Eastern Standard Time on 31st August 2014.

The winner will be drawn at random.

Sharing of images and recipes as part of this competition doesn’t grant the ‘sharee’ any licensing permission or rights to any content on this post. All copyright remains with the artist and author.




PORTFOLIO UPDATE: Paleo Reset with Lizzy Marsh, Book Give-Away and Recipe Sneak Peeks!


Hooray! It’s nearly here and I am so excited to share it all with you.

As you know, earlier this year I was commissioned to shoot Lizzy Marsh’s first Paleo book from front to back, 55 recipes in 5 weeks. The book will be available for limited released here in Australia, the UK, Canada and the US from 1st September and, to celebrate I will be sharing three recipes from the book over the coming weeks and giving a book away to one lucky reader – open to all my readers, world wide **(competition entry will be available in the recipe sneak peeks).

This was a very special project for me for a number of reasons. Besides the fact it was my first front to back book shoot, I got to work with ingredients and recipes that I was not familiar with, and learn a lot about the Paleo movement. By default Matt and I were on the Paleo diet train for the 5 weeks, as we ate our way through the book. We loved the recipes so much that quite a few of them have ended up into our regular meal rotation. I am so blessed that Lizzy gave me the opportunity to have complete creative control in capturing a new essence and style to this movement.

Also on board is celebrity chef and Paleo legend, Pete Evans, who was excited by what Lizzy is trying to create, he wrote the forward for the book.

For those of you who aren’t familiar with Paleo, the Paleo lifestyle refers to the diet consumed by our ancestors starting some 2.5 million years ago and ending with the start of the agricultural revolution about 10,000 years ago. However, it isn’t about re-enacting human life as a caveman, it’s about exploring real food and a holistic approach to life without the processed and refined foods of the modern world that can be linked to marked increases in disease, as well as supporting your local communities and knowing the individuals who provide and supply your food’.

The book will be released 1st September 2014 here in Australia, a day before in the UK and a day after in the US and Canada. It is a limited release so don’t miss out and get your copy straight from Lizzy herself at Primal Junction or through Amazon or Fishpond. It is available for pre-sale now.

Counting down the coming weeks until Paleo’s release date, I will be sharing three recipes from the book; Skin Food Smoothie, Shepherd’s Pie Pots and Watermelon & Basil Granite.

To get you inspired about just how mouth watering food from Paleo can be, here is a little portfolio update from the work I did for the book to get you in the mood!


Holy Moly Banana Pancakes


Chicken and Kale Pesto ‘Pasta’two-loves-studio-raw-hazelnut-choc-ginger-truffles2

Chewy Mocha Powerballstwo-loves-studio-padamas-pumkin-curry4

Padma’s Pumpkin Currytwo-loves-studio-emergency-kale2

Emergency Kale


The Primal Messtwo-loves-studio-herbed-roasted-veggies2

Classic Roasted Veggiestwo-loves-studio-chunky-chilli-con-carne7Chunky Chilli Con Carne


Liquorice Macaron with Persian Fairy Floss Roses


two-loves-studio-Liquorice-Macarons5I’m sure a lot of you have been wondering where I have been, and even a few of you lovelies have reached out to me to see how I am doing. Gosh my readers are so sweet. My last post seems like forever ago, and um, well, it was! Two months today. I feel like I am always saying, where does the time go, but – where does the time go?

A week after my last post, I went on holidays for a couple of weeks, had my last birthday before I move up an age bracket and – I GOT ENGAGED! Yes, such an exciting time.

Not long after I got back from my vacation, I received my advanced copy of the Paleo book I was shooting all of April-May with Lizzy Marsh from Primal Junction, and now we are in the promo stages. I’ll be sharing some recipes on here, as well as a portfolio update and book give-away just before its release date on 1 September.

We are already shooting more books, and so I have quite a bit of work on.

Any spare time that I have, I’ve been making wedding plans and holy moly is that a lot of work in itself. Women dream about their wedding days their whole lives, and the more we start to make plans, the more I feel like it’s really not my cup of tea. Which is why we are ‘making our own rules’, one of my favourite lines from Sex and the City.


Talia and I met up after my vacation to brain storm what we wanted to work on next. We have been toying with the idea of macarons for some time now, and thought this was the perfect opportunity to have a little celebration for the release of Paleo, the up-coming publications we are working on and my engagement. Talz, you’re amazing.

We played with a few more stylised concepts than we usually do, which I enjoy the most. Plus I have been dying to use this little tin I found, and so glad the macarons did it justice.

The idea of the Persian Fairy Floss Roses was kind of a spur of the moment thing. We had always planned to incorporate it in some way, and it made sense to have them as a quirky feature. Talia has some pretty kick-ass fondant flower making skills for her cupcakes, so this was a cinch for her. If you are not up to that fiddly business, and not all of us are, you can always invented your own style with the fairy floss.

Talia also has some love notes for the recipe at the end of this post, so always good to check those out first if you are tackling macarons.

It’s lovely to have you back here, let me know what you have been up to!



Liquorice Macaron with Persian Fairy Floss Roses

Makes approx. 35-40 shells (15-20 macarons)



120g (4.2oz) almond meal
230g (8.1oz) icing sugar, (powered sugar)
4 egg whites (125-130g/ 4.4-4.5oz)
60g (2.1oz) caster sugar
Yellow and red food colouring
Black sesame seeds

Liquorice filling

330g (10.5oz) soft liquorice, cut into small pieces
600ml thickened cream (2.5 cups US measurement)

Rose Persian Fairy Floss



The shells

Place almond meal and icing sugar in a food processor and blend on high-speed for 30 seconds. Pass through a sieve into a bowl.

Place the egg whites into a clean and dry mixing bowl and beat with electric beaters on high-speed. When soft peaks start to form, slowly add the caster sugar until firm and glossy. Then add your food colouring. (To get the desired colour for this recipe add 8 drops of yellow and 2 drops of red, however feel free to colour as you like).

Add one-third of the dry ingredients into the whipped egg whites (meringue) and fold with a spatula, being careful not to lose too much air. Combine the remaining dry ingredients into the meringue in 2-3 batches until well combined.

Line flat trays with baking paper and preheat the oven to 150 C (300 F) fan forced. Place the mixture into a piping bag with a 10mm (0.4″) diameter round tip. Carefully pipe 4cm (0.15″) rounds onto a baking tray, leaving room between each circle as they will spread a little bit on the tray.

Sprinkle the shells with black sesame seeds, and allow the shells to rest for minimum of 15 minutes. The shells should form a ‘skin’ and if touched lightly will not leave any mixture on your finger.

Bake the shells for 4-6 minutes (until they rise and the ‘feet’ set) at 150 C (300 F) then drop the temperature to 120 C (250 F) for another 6-8 minutes. The timing and temperature may vary depending on your oven, so do one tray at a time (you will have about 35-40 shells). Watch the first tray carefully to see how the shells react in your oven and time your baking, then you can follow suit for the remaining trays.

Once baked, remove the baking paper with the shells on it from the tray onto a cooling rack. This will prevent the shells from drying out.

Once cool, carefully peel the shells of the baking paper (or lift off with a metal spatula), match up the similar sized shells and line them up in pairs (flat side up), ready for the filling.

The filling

Place liquorice pieces and thickened cream in a saucepan. Place over a low heat on the stove and stir until smooth. If you find there are still small pieces of liquorice you can place into a blender and blitz it until smooth. Allow it to cool before piping.

The assembly 

Place the filling in a piping bag with a 10mm (0.4″) round tip.

With the shells still flat side up on the wire rack, pipe a generous amount of filling on the inside of one of the shells. Keep the tip fairly close to the shell when piping to allow the mixture to spread outwards.

Pick up both shells with your fingers around the perimeter and gently push together so that the filling spreads the edge of the macaron. Voila! You have a delicious liquorice macaron.

The persian fairy floss roses

To make the persian fairy floss roses – mould a small piece into a ‘bud’ shape, like a small balloon. Then grab a ‘strand’ of the fairy floss and attach the end to the bottom of the bud. Carefully loop the remaining length of the strand up, over and around the outside of the bud, making sure you turn it as you go, until it looks like a flower. This is just a guide, so be creative with the fairy floss. You can get Persian Fairy Floss from fine food or middle eastern stores.




Love notes

Please note your egg whites will not whip properly if there is any egg yolk or shell in it, so be careful when separating your eggs.

Use liquid food colouring, as gel based colours don’t agree with egg whites.

Before placing the meringue into the piping bag, twist the end of the bag closest to the nozzle and push it into the piping tip. When you are ready to pipe, untwist the end and push the meringue through the bag.

Some people like to use a template to assist getting the perfectly sized circle macaron. You can do this by tracing circles onto the baking paper (i.e. tracing around the rim of a shot glass) and then flipping it over onto your baking tray. Make sure the pencil side is facing down!

If your shells get air bubbles once piped, pick up the tray about 30cm (1 ft) off the bench and drop flat back onto the bench, or a hard surface. This will pop the bubbles and make your shells extra smooth.

Black sesame seeds are available at most delicatessens or fine food stores.

When assembling the macaron, some people prefer to place one shell on top of the other once the filling is piped and then push down gently for the filling to spread.

Dumpling Saturday! Sauces, sticky fingers, beers and fully bellies.

two-loves-studio-homemade-dumplings-from-scratch2wDumpling Saturday happened exactly a week ago, and how fitting that I am getting around to posting this on another Saturday, [we were just way too full for me to post this on the day]. It was a nice way spend a cloudy afternoon with my man, he made the dumpling dough, I cracked open the beers and made the filling. After watching a few YouTube videos on how to shape dumplings we felt like pros and decided to give several techniques a try. We hand rolled 30 dumplings, eating as we went. Surprisingly we were pretty darn good at some of the techniques, the crescent for me and the purse for Matt [he doesn't even own a purse?]. Of course, not all of them turned out, some we didn’t seal well and some were simply misshapen. All still yummy, but I saved the best for the photos – obviously!

We made three fillings; Chicken & Bamboo Shoots with ginger, Prawn & Garlic Chives and lastly Pork with Shiitake Mushroom & Water Chestnuts. Chicken and ginger was my favourite and the prawn was Matt’s.

We have some really great dumpling bars around us here in Melbourne, and I love them for two reasons; firstly because I love finger food – there seems to be more room in my tummy when there is finger food on the menu, and secondly even though a good dumpling should be flavoursome enough that you don’t need the dipping sauce – the sauces are the best part. Growing up, my dad would make sure the pantry was always stocked with every Asian sauce imaginable, and not the Aussie brand stuff either – the real deal. This is something that has passed onto me. Creating the fillings for this recipe was easy as we had all the sauces, and as I use them a lot, I know what goes well with what [Hopefully!].

two-loves-studio-homemade-dumplings-from-scratch4wtwo-loves-studio-homemade-dumplings-from-scratch6wtwo-loves-studio-homemade-dumplings-from-scratch7w[I thought I would pop this pic in for the behind the scenes making of these beauties. We bought a little roller from the Asian Grocer, and its a good chance to see the disks pre-roll, mid-roll and post-roll! Now I am seeing the triangle shapes we made and wishing I had used them in the photo, we just had a hard time getting the sizes to match.]

We used the three basic cooking techniques in a mix and match fashion, with Matt hoping to get the prawn dumplings and me hoping to get the chicken ones. As we tried all different shapes for the fillings, we quickly lost track of which was which. We boiled a third, steamed a third and made pot stickers from the last third. The pot stickers didn’t work super well as I didn’t have a tight lid for my fry pan, so the steamed batch in my bamboo steamers were the winners. We used a basic dumpling wrapper recipe and doubled it to make sure we got enough wrappers from it and didn’t need to worry too much about getting the cutting measurements right. I watched a video from Po’s Kitchen, which really put my mind at ease about making dumplings. If you are thinking of giving these a try, its worth checking this video out for the dough making, wrapping and cooking techniques. It is an Aussie based one, so hopefully it can be viewed worldwide.

Sadly, there is no portraiture of the purse dumplings which is such a shame as they are so visually pleasing. The light and look I was going for just didn’t get executed well enough for me to be happy with a final shot. Just a good excuse to have another go!

two-loves-studio-homemade-dumplings-from-scratch1wHomemade Dumplings From Scratch

Pork with Shiitake Mushroom & Water Chestnuts
Chicken & Bamboo Shoots with Ginger
Prawn & Garlic Chives

makes approx. 30 med-lrg dumplings (the filling measurements are based on approx. 10 dumplings each)


Dumpling Wrappers

1 cup plain flour (all purpose)
1 cup wheat starch*
Boiled water (approx 2/3-1 cup)

Pork with Shiitake Mushroom & Water Chestnut Filling

100g free range pork mince
1/4 cup shiitake mushrooms, diced
1/4 cup water chestnuts, diced
1/4 cup scallions, thinly sliced
1 teaspoon fresh ginger, minced
1 teaspoon rice wine vinegar
1 1/2 teaspoon soy sauce
2 teaspoons sriracha sauce (spicy, add to taste if you don’t like the heat!)
1/2 egg, lightly beaten (beat the whole egg, but you’ll only need half)

Chicken & Bamboo Shoots with Ginger Filling

100g free range chicken mince
1/4 cup bamboo shoots, minced

1 tablespoon fresh ginger, minced
2 teaspoons coriander seeds, ground
3 teaspoons soy sauce
2 teaspoons sesame oil
1 teaspoon worcestershire sauce
1 teaspoon water

Prawn & Garlic Chives Filling

150g prawn meat, diced
1/4 cup garlic chives, diced
2 cloves garlic, minced
1 1/4 teaspoons oyster sauce
2 teaspoons Shao Xing wine
1 teaspoon fish sauce
1 1/4 teaspoons sesame oil
1/2 teaspoon sichaun peppercorns, ground


Boil the kettle. In a mixing bowl, place the flour and wheat starch and stir until fully combined. Pour a small amount of water, approx. (2/3 – 1 cup) into the mixture and stir with a folk until it resembles a dough. [As each type of flour soaks up different amounts of water, it is hard to get exact quantities and so it is best to go by feel with the dough, add 2/3 cups boiled water to start - let me know how much works for you!]. Knead a few times to create a smooth finish. If the dough feels a little sticky, add a small or equal parts flour/wheat starch to the dough and mix. If the dough feels dry, add a little water (just a little, you can’t go back once you add to much). Once you are happy with the dough and it is silky, cover in cling wrap and rest in the fridge for an hour.

* If you can’t find wheat starch, simply substitute for plain flour and knead the dough for 5-10 minutes to achieve the same silkiness.

Whilst the dough is in the fridge, you can make up the filling.

Measure out the first dumpling filling ingredients and combine in a bowl until fully incorporated. Cover and refrigerate. Do this for the remaining fillings in separate bowls. Place them in the fridge. (You can make the filling ahead of time to allow the flavours to marinate for a couple of hours if you like).

Find a large work surface and have a little flour handy for rolling. Once the dough has rested for an hour, remove from the fridge and roll into a long thin tube with a diameter of about 3mm (1″). Cut the tube in half, then cut the dough into evenly sized pieces, you want approx 30 disks. (Don’t fuss too much about getting this part exact. You’ll either have bigger dumplings with more filling, or smaller dumplings with less filling. As long as you measure your filling evenly you’ll be fine!).

Squish each disk with the palm of your hand with a little flour and roll out the dumpling wrapper into a thin circle, working from the outside of the circle to the middle. Add about a teaspoon of filling to the middle of the dumpling and wrap using your favourite technique. Place on a sheet of baking paper. Continue until you have used all the dumpling wrappers. You can keep these covered in the fridge until you are ready to cook.

You can boil them in salty water until they have floated for a few minutes, (I will check one to see that the filling is cooked before I take them out, larger dumplings will take longer).

You can steam them in a bamboo steamer with baking paper lined on the bottom for 15 minutes or so, or until cooked through. (adjust your cooking time for larger or smaller dumplings. You can always break one open to peek inside!)

You can place them in about 1cm (o.5″) of water and a splash of vegetable oil in a fry pan with a lid and let them steam until the water has evaporated, about 10 minutes. Once the water has evaporated, give them a few minutes for the bottom to crisp up.

Serve as you go with some dipping sauce.



Five Spiced Salt ‘n’ Sichuan Pepper Chicken with Lotus Root Chips

two-loves-studio-five-spiced-salt-pepper-chicken-lotus-root-chips3wThe last week has been a lovely change in pace, with more time to appreciate every moment and take the time to do the things I enjoy. There has been a lot of new recipes happening in my house this week, as well as updating my portfolio site, holiday planning (Oh yeah, Matt and I are heading off to Kakadu National Park in the Northern Territory of Australia in a little bit to explore, hike, camp and connect with the oldest living culture on earth and NOT be eaten by a crocodile like my dad keeps warning me!) and even a trip to the Melbourne Zoo.

With a little more time up my sleeve at the moment, I have really been able to think about what projects I want to start and what I want to share with you all. Last week I really witnessed for the first time, the nasty side of the internet where people hide like phantoms and feel entitled to tell you what you should and shouldn’t do on your own personal blog. I am really lucky to have a great group of inspired followers and readers who gain so much from being on this journey with me, and I know that all I need to do is stay true to who I am and what I create, and not only will I be fulfilled but I will keep providing inspiration in this space, and for me that is what it is all about.

two-loves-studio-five-spiced-salt-pepper-chicken-lotus-root-chips2w two-loves-studio-five-spiced-salt-pepper-chicken-lotus-root-chips4w

So the answer is simple to me. There is no where else to go, but to make my favourite food and shoot it. In case you haven’t heard – I absolutely adore Asian cuisine and boy am I living in the right city for Asian fusion explosion. Here in Melbourne we are surrounded by amazing chefs testing the limits of Asian flavours and favourites. For me, this is my happy place and so I’m going to shoot and share some Asian delights on the blog over the coming weeks. This idea has also allowed me to seek out the great Asian Grocers near me, and gosh did I find heaven. The things you can buy there. This is going to be so much fun! Next up, I think will be dumplings. I have already enrolled Matt into a dumpling making Saturday, that’s tomorrow. Eating all day – now that’s my kinda day!


Five Spiced Salt ‘n’ Sichuan Pepper Chicken with Lotus Root Chips

Serves 2 or finger food for 4


Five Spiced Salt ‘n’ Sichuan Pepper Chicken

500g (1lb) free range chicken drummettes and wings, skin on
1/2 cup corn or rice flour
1 1/2 tablespoons chinese five spice
2 teaspoons sichuan peppercorns, ground
1 teaspoon salt flakes, ground
Vegetable oil for drizzling, (a light olive or sesame oil)

Soy Sauce for dipping

Lotus Root Chips

1/4 cup salt flakes, sightly crushed
1 teaspoon lime zest
1 teaspoon coriander seeds, ground
1kg (2.2lbs) lotus root*, thinly sliced
Vegetable oil for frying


Preheat oven to 180 C (375 F). In a bowl combine the flour, chinese five spice, sichuan pepper and salt. Stir until fully combined. Coat each chicken piece in the flour mixture and lay on a shallow baking tray. Place in the oven and bake for 55 minutes. Coat each chicken piece with a small amount of oil throughout the cooking process at 20 minutes and 40 minutes. After 55 minutes, increase the oven temperature to 240 C (465 F) and cook for a further 10 minutes to let the chicken brown and skin to crisp up. Turn off your oven.

While the chicken is cooking, you can make your lotus root chips. In a bowl, combine the salt flakes, lime zest and ground coriander. Set aside. After the 55 minute mark of the chicken’s cooking time – heat your oil over a medium-high heat. Once the oil is hot, carefully place a handful (you might want to do more or less dependant on your pan size) of lotus root into the oil and allow to fry for a few minutes until they turn golden brown. Remove from the pan with a slotted spoon and allow to rest on some paper towel to remove the excess oil. Whilst still hot, sprinkle over your salt mixture (remember less is more). Keep frying and salting your chips in batches until done. (Leave the hot oil to cool before you attempt to dispose. Be careful during the cooking process as hot oil will cause nasty burns if spilt or it splatters during cooking. Keep water away from the oil as this makes it spit).

Remove the chicken from the oven, service with soy sauce for dipping and your lotus chips. You can even squeeze a lime over the chips or serve them on the side if you have one left over from the zest.

*Lotus Root – you can find lotus root at your local Asian Grocer. Fresh lotus root can be quite pricey, and if it is or out of season you should be able to pick up frozen, pre sliced lotus root from the Asian Grocer instead. If the slices are too thick, carefully halve them longways with a steady hand and sharp knife.


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