Banana bread: no egg, no gluten, no milk

Food-free banana bread

What do you do with three overripe bananas? You make banana bread, that’s what. But this is a banana bread that has no milk, no gluten and no eggs. A food free quickbread: a gluten-free, dairy-free, egg-free. You can even leave out the sugar, if you want to. Best of all, it’s quick and easy to make.

Coq au vin: chicken thighs slow-cooked in a red wine and bacon sauce, thickened with mushrooms, more red wine and some ground tomato if needed

Coq au vin (sort of)

Coq au vin is one of those dishes that is designed for a long, slow cook. And even if you don’t have a rooster (the cockerel part of coq au vin), chicken thighs make a good base, as does a whole chicken chopped into pieces that fit your pot. We’ve adapted this dish, as does everyone, to cope with the ingredients and the equipment we have.

Coffee butter cake

Coffee butter cake

Like any butter cake, this is a highly recommended cake for people who like normal, sweet butter cakes with that rich and oh-so-sweet buttery icing. So we added coffee, but you could just as easily add lemon, lavender or even chocolate.

Linseed crisps

Linseed crisps

Cooking for people who can’t eat grains, including wheat, can be a challenge when it comes to snacks and finger foods. It’s all very well to keep putting out those celery and carrot sticks on the table, but sometimes, you just want to do more for people. These linseed crisps do just that.

Strawberry foccacia

Strawberry focaccia

A strawberry-topped focaccia makes the prefect breakfast bread, or a great morning tea with coffee (or tea). It’s like having ready-made bread with jam. It is a deliciously not-too-sweet but sweetish focaccia-style bread.

Salmon balls: paleo and no starch

A basic salmon ball recipe

Easy and tasty no starch recipes can be challenging to find. These little balls of salmon tastiness fit the bill perfectly in our household. They’re quick to make, so they’re great for an emergency school lunch on those badly organised mornings.

Kabac mucveri

Kabak mucveri

These deep fried balls of zucchini goodness have been a favourite restaurant menu item for longer than we’ve been married. Their kabac mucveris are bigger, fluffier and deeper-fried than ours, but you can’t expect miracles from a small home kitchen that doesn’t do deep frying at all. We do shallow frying and baking with an unhealthy amount of oil, and they’re all good.

A smooth, creamy egg-based mayonnaise

A good eggy mayonnaise

What if you just want a good, egg-based mayonnaise but without all the fuss? Well, here’s an almost foolproof recipe. It ticks all our boxes: not too oily, no starch, lemon juice rather than vinegar, and delicious.

The water wall of the National Gallery of Victoria blurs the outside world

The blur of a water wall

The water wall of the National Gallery of Victoria is real highlight for visiting children and adults. We’re probably not the first record the fun kids have with it, and we won’t be the last, but I’m sure that’s exactly what the work’s creator would have wanted.

Indian spiced pumpkin soup

Sunday soup: Indian spiced pumpkin soup

This spicy pumpkin soup is a favourite of my mother’s on a cold, winter day. If you’re coming out of winter right now, think of this as a reminder of when you really wanted something warm, toasty and comforting for lunch. If winter decided to pay you a quick visit this Easter, as it did us, then warm and toasty is exactly what we all need.

Asian-style coleslaw

Another Asian-style slaw

This Asian-style coleslaw, courtesy of the Paddington Foodie, has become a favourite for summer lunches and for packed lunches for work. Its healthy, filling and it has a perfect combination of tart and sweet with an underlying crunch that makes it a joy to eat.