Whole Food Workshop Menu draft

I have been leafing through my favourite recipes and pouring over 3 of my favourite food books every morning from about 5.30am to 7am, for the last 10 days, to make our cooking-in-my-kitchen workshop educational, healthy, fun and 100% delicious.

The menu below is the first draft; it is ALL the things I would like to include but some may be culled or changed as I work out our time schedule and finalise the number of cooks in the kitchen and how much I need to do beforehand. Most things are gluten free, except the sourdough bread for dipping in the dukkah and the whole rye side.

There are still a couple of places left. Add your EMAIL to my booking sheet. The workshop is on May 28th from 10am – 2pm, in my kitchen at 4 Winns Road, Cygnet. Price $65. We cook, we talk and learn (well….. I mostly talk, you mostly learn 🙂 then we eat. Includes all recipes + 10% off all purchases from my Garden Shed and Pantry home shop.


Dukkah + sourdough + walnut, parsley pesto dip + carrot sticks


Pea and ham soup or corn bread and beans


Wakame seaweed, soaked, as entrée side with…

Home smoked trout


Smorgasbord …..

Quinoa tabbouleh

Veg. patties

Sauerkraut (already brewing in my laundry)

Lentil and bacon bake

Rick Stein’s fabulous lamb curry with homemade chapatis

Cooked rye grains (rain-fed rice for GF)

Whole baby chicories from my garden with pinenuts

Fennel and mandarin salad

Broccoli with lemon


Golden Rough chia pudding

Fruit tart with nut pastry


Nettle tea from the garden

New Workshop with Hugh and Kate: Gluten free, sugar free baking and breakfast

Saturday August 29th, 3pm – 4.30pm + Sunday August 30th, 8.30am – 10am


Hugh did gluten free baking for 5 years in his Hughsli business in Adelaide and he is going to share his tips and recipes with us in this workshop He will change your opinion that gluten free food is boring, restrictive and complicated! Instead you will be amazed how easy it is to use naturally gluten free ingredients. Many of his recipes are also sugar free and equally delicious.

gluten free grains4-DSC_0005

I have been wanting to a gluten free breakfast workshop for ages as I accidentally discovered that many of my favourite breakfasts are naturally gluten free.

The Saturday afternoon will be discussion about and creation of Hugh’s specialities which blends well with the preparation of my gluten free breakfasts.

Sunday morning will be a feast of our freshly prepared foods fit for a king.

The workshop includes all the recipes and I offer 10% off everything purchased at The Garden Shed and Pantry during the workshop. Most of the ingredients we use are things I already sell.

Add your EMAIL (not your name) to the booking sheet here.

March Newsletter…. Gluten Free Help / Permaculture #3 / Organic Seeds to Sprout

Gluten Confusion

I have many people ask me how to go about removing gluten from the diet. It is really simple. You can eat everything, except cereal grains. Cereal grains are grasses and only cereal grains contain gluten. They include wheat, barley, rye and spelt. Oats have another type of gluten which some people can tolerate and some cannot. (Read more below)

March Workshops

Everyday Gluten Free for Everyone
Dates to be announced soon! Register your interest by replying to this email

Sourdough.…Nearly full.
Go straight to the booking sheet for dates and to add your email address. Click here for more info. on my sourdough workshops.

Amazing value for $45.

Why not organise a sourdough workshops for your birthday (or other special celebration), or for someone else’s? I am happy to fit in with your required dates. You arrange 7 people to come, and the birthday person (8th) comes for free!


 GaSP home shop opening times:

Thursday afternoons 2pm – 6pm
+ Friday mornings 9am – 12 noon
+ by request 

4 Winns Rd., Cygnet
By request means that you are welcome to ring me or send me an email to arrange an alternative time to suit you.


Gluten Unleashed!

The diagram below shows you that gluten is part of every grain of wheat. It is a certain kind of protein which exists in all cereal grains, not just wheat. A gluten free diet always focuses on the removal of wheat, rye, barley, spelt (and sometimes oats). People often feel that the rug has been pulled out from under their lives as processed foods so often contain one or other of the cereal grains.

Don’t worry! You can eat everything else in the entire world, including rice, quinoa, buckwheat, lentils, chick peas, meat, vegetables, fruit, nuts and seeds!

Breakfast is often the biggest problem. When you look at the cereal isle in the shops you can see why… and it IS called the CEREAL isle, which tells you exactly what you’ll find there; cereal grains and therefore gluten!

I believe it is best not to eat too much gluten, even if you do not have a gluten problem, as it can be irritating to the human gut and lead to future problems. Sourdough bread has less gluten that bread made with commercial yeast because of the fermenting process that uses up some of the gluten. Oats can be tolerated by most people but it is best not to always have the same thing every day or you may develop problems with it.

I often start the day with congee (recipe below) and / or a kefir and fruit smoothie. Some days I have quinoa and buckwheat pancakes with fruit, maple syrup and yoghurt. For a savoury start, try chickpea flour pancakes with tomatoes and mushrooms or tahini and avocado. One of my favourite breakfasts uses cooked greens in place of toast, and is topped with a fried egg and mushrooms or smoked salmon.

There is no need to fret over a gluten free diet. Stay away from packaged foods altogether and most of your battle is over. I have lots of delicious and simple breakfast, lunch, dinner, cake, biscuit and dessert recipes the whole family will love that use ingredients from The Garden Shed and Pantry’s range of organic, Australian wholefoods and ingredients, most of which are gluten free.


Products and Prices online
You can always find up-date (mostly!!) GaSP products and prices on the products page of my website.



Don’t forget to buy organic seeds to sprout as most supermarket stuff is irradiated on entry to Australia and is dead so will not sprout.

You will find $5 packs of several organic seeds at The Garden Shed and Pantry home shop and market stall.

More sprouters have just arrived! Get one soon!


Bamboo gardening gloves are made from a wonderful, breathable fabric for summer gardening. Hard wearing and a sustainable product too. Lovely gift for the earth-wise gardener.



This beautiful, slow cooked rice porridge dish is common in China. Its benefits come in the long, slow cooking, in much more liquid than you normally use for rice. It is easily digested and a perfect start to the day. Only one extra ingredient should be added, to give your gut the full nutritional benefits and not bombard it with too much work first thing in the morning. Fragrant brown rice is best but any brown rice will be great. I use the long grain, rain-fed, organic, Australian brown rice I sell (but am currently awaiting the new season’s crop in April).

Place into a slow cooker overnight:
1 cup brown rice
6 – 7 cups tepid water
Lots of thinly sliced fennel bulb or celery

Heat on high for a while so the water is hot by the time you go to bed. Don’t be tempted to pour boiling water over the rice as it is best if heated slowly. Turn to low and leave until breakfast time. Scoop into bowls and eat while sitting quietly. ***Be sure to put left overs into the fridge asap as cooked rice should never be left at room temperature for long***


Pip 3

Australian Permaculture

Issue 3 arrived today!

Only at GaSP


Absolutely lovely!

High Tea Highlights!

The second of the seasonal cooking experiences from around the world was held in Cygnet today.   Scrumptious and exquisite taste tempters, sweet and savoury, from Morocco, China and Australia.

Thanks to Sally, Catherine, Sandra and Kate for leading the way in providing new experiences for the twelve participants.

Here are a selection of photos from a fabulous day:



Catherine and Sandra

Catherine and Sandra

Sally and Kate

Sally and Kate

The Congregation

The Congregation

Sandra's Cheesecake base

Sandra’s Cheesecake

Catherine's Production Line

Sally’s Production Line

Making Galettes

Making Galettes

Kate and ingredients for wild dip

Kate and ingredients for wild dip

Getting Ready for...

Getting Ready for…

..more Food

..more Food

Tea, anyone?

Tea, anyone?

High Tea 1

High Tea 1

High Tea 2

High Tea 2

Four Fantastic Cooks

Four Fantastic Cooks

Exotic High Tea Experience Menu

Our Exotic High Tea Experience is off to a flying start with lots of enquiries and about twenty registrations to date.  Our four inspiring cooks will be cooking up a storm in Kate’s kitchen, providing you with entertainment, recipes and an exotic High Tea from China to Morocco, plus amazing vegan decadence and naturally gluten free delicacies.

A new date will be announced soon to cater for the additional demand.

Click on the links below to view the menu, check out the poster or register your interest.

To see the menu …..click here

To view the poster …..click here.

To register your interest please go to….. the booking sheet

Simply add your name to the list, tick the attendance box and leave your email address either at the bottom of the booking sheet or send to gasp4winns@gmail.com

Exotic High Tea Experience

Four inspiring cooks will be cooking up a storm in my kitchen, providing you with entertainment, recipes and an exotic High Tea from China to Morocco, plus amazing vegan decadence and naturally gluten free delicacies. Read on for more details and to book. Don’t dilly dally as it is nearly full already!!

To see all the details …..click here.

To register your interest please go to….. the booking sheet

Simply add your name to the list, tick the attendance box and leave your email address either at the bottom of the booking sheet or send to me at gasp4winns@gmail.com