Recipes

At the Biffen’s Kitchen food truck, I have replaced the smashed avocado with a more local and tastier alternative, which I call Avo-No-Cado!  Smashed broad beans, sweet garden peas, spinach powder, salt and mayo.

Inspired by my surf trip to Moroccan in 2018. Packed with a variety of vegetables, bold flavours and is so simple to make. It’s vegan, gluten-free, and perfect for a comforting meal. 

My Korean Barbecue Lasagne is a bold fusion of Korean barbecue flavours (think rich, umami-packed bulgogi sauce) with the comforting layers of classic Italian lasagne. Meat lovers can easily add beef mince, shredded chicken or pulled pork in this recipe. 

A simple, delicious way to use up old fruit and reduce waste. This berry compote is perfect for overnight oats and shredded pancakes. It keeps well in the fridge for up to 2 weeks if not longer.

Shakshuka – Tomato & Chickpea Baked Eggs is a one-pan, flavour-packed dish with rich spiced tomatoes, hearty chickpeas, and perfectly baked eggs. Ready in 30 mins!

Balinese Cauliflower and Tempeh Rendang Curry – a rich, fragrant, and plant-based dish packed with bold flavours. This meal can be made quickly with a paste or done with the following ingredients.