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CALL ME ISHBEL

Plant-based cooking and travelling

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The only reason I have dozens of little basil plants growing is to make fresh pesto, plant- based of course. Great basil, garlic, Seasalter, pine nuts and olive with plant based parmesan for that cheezy flavour.

Ready for the oven

Coconut panna plating trial take 2. Served with tropical salsa, toasted coconut and mint tips. Recipe on website. Link in bio.

Spent the day playing with plating options. Coconut panna cotta with a splash of raspberry couli. Silky creamy and tart.

Simply perfect lunch. BBQ corn steamed in its husk.

If you are not a Kiwi( person not bird) you may not understand

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