Prawn Broth with Prawn and Cauliflower Dumplings


  • 250g green prawns
  • 1 small onion
  • 1 small carrot
  • 1 bulb of fennel
  • 1/4 cup olive oil
  • 1 clove garlic
  • 2 egg whites
  • 1 ripe tomato
  • 3 stalks parsley
  • 1 bay leaf
  • 2 Star anise
  • 3 peppercorns
  • Finely grated zest of 1/2 an orange
  • 1/2 teaspoon castor sugar
  • Salt
  • Extra virgin olive oil


  • 1 shallot
  • 50g cauliflower
  • 1 clove garlic
  • 1 egg white
  • 70 - 100 ml cream
  • 1/2 teaspoon sea salt


Peel prawns, saving meat for dumplings and keeping shells and heads for broth.
To make the broth, peel and roughly dice onion and carrot. Roughly chop the fennel. Heat the olive oil over a moderate flame in a large heavy-based saucepan, then sauté onion until lightly caramelised, stirring regularly.

Whiz fennel, carrot, prawn shells and peeled garlic with egg whites in a food processor for a couple of minutes to form a coarse paste. Roughly chop tomatoes and add to onion with paste. Pour in 1 litre of water, then add herbs, peppercorns, star anise, orange zest and sugar. Bring to a boil, then lower heat and simmer for 30 minutes. Do not stir!

Remove raft and gently ladle broth through a fine meshed strainer lined with muslin (you can use a clean tea-towel), then season to taste with salt.

To make the dumplings:

Trim and finely slice spring onion and break cauliflower into florets 1-2cm pcs. Heat a little prawn broth (or water if you are doing at the same time) and blanch cauliflower for a minute or so until just tender, then remove to drain and cool.

Whiz garlic, egg white and three quarters of the reserved prawn meat in a food processor for several minutes to form a paste, then tip into a bowl and fold in cream (just enough to bind the mix together without making it too wet), salt and spring onion.

Roughly chop remaining prawn meat and add to dumpling mixture with drained cauliflower.
Just before serving bring broth to a boil over a high flame. When hot, ladle a cup of broth into a smaller pan over a low flame.

Using 2 teaspoons, place scoops (quenelles) of the dumpling mixture into the smaller pan. Simmer dumplings gently for 3 minutes until firm and cooked.

Then divide them between warmed bowls using a slotted spoon. Ensure the main broth is boiling before ladling it over the dumplings, then drizzle with a little extra virgin olive oil and serve. Garnish with a freshly chopped chilli and shallot.

Cauliflower Rice

Serves: 6 | Preparation Time: 30 min



  • 1 cauliflower head, stalk & leaves removed
  • 3 tbsp coconut oil
  • himalayan sea salt to taste


Cut the cauliflower into pieces that fit in your food processor. With the grating attachment fitted, process the cauliflower in batches and set aside.
Using a large wok or pan, heat 1 tbsp of coconut oil at a time and stir fry the cauliflower in batches until softened.
Add himalayan sea salt to taste.
Serve in replacement of rice and use for making fried rice or other rice dishes. The cauliflower adapts very well to any flavour.
3g protein; 8g carbs; 7g fat; 150 calories per 1 cup
(depending upon size of cauliflower head)
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Baked cauliflower with blue cheese and anchovy

Serves: 4 | Preparation Time: 20 min


  • 2 cups cauliflower florets
  • 300 ml cream
  • 2 clove garlic (crushed with theback of your knife but so it holds together)
  • good grating of fresh nutmeg
  • salt and pepper to season
  • half a cup crumbled blue cheese
  • 4 tinned anchovy fillets


Heat the oven to 160 and put in a serving dish. Cook the cauliflower until al dente in salted boiling water. Drain in a colander and set aside. When completely dry put into the warmed dish.

Put the cream, whole peeled garlic cloves and nutmeg in a saucepan and boil until liquid is reduced by half.

Mash the anchovies on a board and add them and the blue cheese to the cream mix. Stir off the heat until the cheese is melted. Take out the garlic.

Pour sauce over the cauliflower and bake for 10 minutes.

Spiced Pumpkin and Cauliflower Soup

Serves: 6-8 | Preparation Time: 40 min


  • 1 tablespoon of olive oil
  • 1 onion, finely chopped
  • 2 teaspoons of ground cumin
  • 1 teaspoon of ground cinnamon
  • 1 clove of garlic, peeled
  • 1 bay leaf
  • 450g of pumpkin, peeled and chopped, approximately
  • 450g of cauliflower florets, trimmed, approximately
  • 800 mls of chicken or vegetable stock, preferably homemade
  • ¼ cup of tomato purée
  • salt and pepper to taste
  • a little cream to finish, optional
  • 4-6 slices of cauliflower, extra
  • olive oil
  • Murray river pink salt


In a large saucepan sweat the onion in a little olive oil until translucent and soft.

Add the cumin, cinnamon, bay leaf and a whole peeled garlic clove, continue to sauté for a minute or so until lovely and fragrant.

Add the pumpkin and cauliflower and sweat for another minute or two.

Add enough stock to cover the vegetables, topping up with water if necessary, add the tomato purée and a little salt.
Cover and simmer for 20 minutes or until the pumpkin and cauliflower are tender.

Meanwhile in a medium hot pan, fry the extra slices of cauliflower in a little olive oil until golden and cooked through, drain on adsorbent paper towels and keep aside in a warm place.

Remove the bay leaf and blend the soup mixture until very smooth. Pass the soup through a chinose if you desire, this helps to remove any stray coarse vegetable fibres.

Taste the soup for seasoning and adjust accordingly, finishing with a little cream if desired.

Serve the soup whilst still very warm, gently reheating if necessary and topping with a warm pan-fried slice of cauliflower and sprinkle of murray river pink salt.

Roasted cauliflower & mature cheddar risotto

Serves: 4 | Preparation Time: 20 mins


  • A splash of olive oil
  • 1 onion or 2 leeks (whites and light green), finely chopped
  • 1 clove of garlic crushed
  • Half a cauliflower chopped into small florets.
  • 200g risotto rice
  • A wine glass of white wine or cider (optional – it just adds heaps of flavour)
  • Sea salt and freshly ground pepper
  • 1 ltr stock (chicken or veg for a classic risotto), simmering
  • A good dollop of butter, to taste
  • Fresh parsley
  • Handfull of Barbers mature cheddar 


Heat a splash of olive oil in a large pot over medium heat. Add the onion and garlic and gently cook till glossy and tender.

Add the rice. Let it crackle and pop for a few mins. Splash in the wine and let the rice guzzle it up.

Add a good grinding of pepper. Cook for a minute or two before adding your first ladle of stock.

Set a timer for 20 minutes. Lower heat to a simmer. Feed the stock to the rice little by little till the timer goes off. If you’re using softer or roasted veg, swirl it in about 5-10 mins before the timer goes off.

Fold in the cheese and cauliflower. Taste. Adjust seasoning. Add a tiny bit more stock, if needed. You want your risotto to have a nice creamy texture and not be too thick.

Pile on to plates and finish with a glug of oil and fresh herbs.