I’m always on the look out for a good oaty biscuit recipe that can easily be adapted with different flavours for different times of the year. These stem ginger and oat ones are just perfect with a cup of tea or coffee and make quite the satisfying snack on the go with their oat content. You can adapt the amount of ginger to your liking (I like mine very gingery!) and like I said change it up a bit by adding cinnamon and nutmeg for Christmas or cranberry, orange and white chocolate.  I decided to dip half of mine in good quality dark chocolate which I find goes so well with the stem ginger. The stem ginger can be found in the baking aisle of most good supermarkets, but make sure and get the one in syrup for best results.  These will last about 3-4 days in an airtight container (or if your house is like mine, just a few hours!).  Enjoy! X




For the syrup:

110g butter

60g soft muscovado sugar

1 tbsp golden syrup

1 tbsp stem ginger syrup

For the biscuits:

110g plain flour

1 level tsp baking powder

110g organic (fine) porridge oats

1 1/2 tsp ground ginger

40g stem ginger in syrup (chopped)


50g good quality dark chocolate (this will cover half a batch)




  • Pre heat oven to 170 degrees Celsius
  • Place all the ingredients for the syrup in a small saucepan and gently heat until everything is melted, cool slightly
  • Mix all the dry ingredients together in a bowl
  • Simply add the syrup and mix together until a dough is formed
  • With clean hands divide the mix into 12 golf ball sized pieces and place, evenly spaced, on a baking tray lined with parchment paper, pressing down each ball slightly with your palm to flatten
  • Bake for 20-25 mins, turning the tray once to ensure even baking
  • Cool on the tray for 5 mins, then transfer to a cooling rack
  • If using the dark chocolate melt gently in a bon Marie, when the cookies have cooled completely dip half in the chocolate so that it cover half of each cookie, place back onto the parchment to allow to the chocolate to set










After many attempts at finding the perfect granola recipe I think I may have finally done it! I was looking for something totally unlike the processed and sickly sweet supermarket versions and yet I didn’t want to compromise on taste and that all important “crunch”. This recipe is dairy free, refined sugar-free and can be easily made gluten-free using gluten free oats. It gets its sweetness from fresh organic apple juice and a few drizzles of honey. Just substitute maple syrup in for the honey if you want to make a vegan version. Enjoy. X



300g rolled organic oats

1/2 cup each of pecans, flaked almonds and hazelnuts

1/4 cup each of sunflower and pumpkin seeds

Sprinkle of sesame seeds

1/2 cup dessicated coconut

2 tsp pure vanilla extract

Pinch of cinnamon

1/2 cup of honey

2 tbsp coconut oil, melted

1 cup organic apple juice

1 cup dried fruit, sour cherries or apricots work best



  • Preheat oven to 150 degrees C
  • Mix all ingredients together, except the dried fruit
  • Spread onto a baking tray lined with parchment
  • Bake in a preheated oven for aprox.  30-40mins
  • Set a timer and stir every 10 mins
  • After the granola is a nice gold colour, remove and add in the dried fruit
  • Allow to cool completely before storing in kilner jars



Roast pumpkin and coconut soup

The one big thing I’ve found with grocery shopping out here in New Zealand and Australia is how ridiculously expensive all the fresh fruit and veg is. Don’t get me wrong, the quality is amazing but there’s no denying that to eat healthy you have to be willing to spend dollar and on a backpackers budget that’s not always easy.  I have discovered however some seasonal veg which doesn’t burn a hole in my pockets, allowing me to stay healthy and eat in season while on the road. After a quick rumage around the supermarket and only a few dollars later I was speeding home with a giant pumpkin bigger than my head and a full list of ideas on what to do with it.


Pumpkin is one of my favourite vegetables, it’s so versatile and adds such a punch of flavour to any dish. In the colder winter months out this part of the world I was definitely feeling something totally warming and comforting – Roast pumpkin and Coconut soup sounded perfect. Teemed with my mum’s famous brown soda scones, it was a match made in heaven!



1 kg pumpkin flesh, peeled and chopped

A small bunch of fresh sage leaves

3 tbsp olive oil

1 onion, chopped

3 cloves of garlic

1 potato, peeled and chopped

Vegetable stock

1 tin coconut milk

Pumpkin seeds, toasted


  • Preheat your oven to 200 degrees Celsius.
  • Place the pumpkin and sage leaves in a baking tray, toss with half the olive oil, season and place in the oven to roast for 30-40mins or until soft.
  • In the meantime sweat the onion and garlic for 5min with the rest of the olive oil in a large saucepan. Add the potato and continue to sweat until soft.
  • Add in the roasted pumpkin and enough vegetable stock just to cover.
  • Bring to the boil, add in the coconut milk and blend to a creamy, velvety soup.
  • Season and taste, top with pumpkin seeds and serve with crusty bread and lashings of real butter.


Super healthy granola

After three weeks of living out of a rucksack while travelling along the east coast of Australia I got to spend last week in the comforts of a home, while visiting family in Queenstown.

This meant being able to bake in a real kitchen again and it wasnt long before I was tying back the hair and putting an apron on. I didn’t realise how much I would miss being able to bake whenever I like or having access to a variety of ingredients and an oven. It was safe to say I was back in my comfort zone!

After packing our rucksacks to set off on our travels again, we figured now would be a good opportunity to bake some healthy snacks for the road. We decided flapjacks would be a good shout. We got our ingredients and had the flapjacks whipped up and in the oven in no time. Me, being the slight clumsy person I am, dropped the flapjack tray while removing it from the oven. Disaster, I’ve only been out of the kitchen less than a month and I’m already making a mess! Luckily the tray fell the right side up and we were able to save most of it. The results only meant the crumbliest,  crunchiest, most delicious granola ever! Follow the recipe below to try your own. I throughly recommend adding in the dark chocolate for a little indulgence but if you don’t fancy chocolate for breakfast (I don’t even want to know who you are!) you can leave it out or replace it with some delicious juicy apricots or even more nuts and seeds. Enjoy! X



200g rolled oats

50g each of pumpkin and sunflower seeds

50g dried cranberries

50g flaked almonds

80g butter

3 tbsp good quality manuka honey

50g good quality dark chocolate (80% or higher)


  • Preheat your oven to 170°Celsius and line a baking tray with baking parchment.
  • In a large bowl mix all the dry ingredients (except the chocolate) together.
  • Melt the honey and butter in a pan, add to the dry ingredients and give everything a good mix.
  • Finally add in the dark chocolate and tip on to your baking tray.
  • Bake for 15-20mins, giving it a good stir every few minutes.
  • Allow to cool before packing in airtight jars.



Two nights in Dubai




When planning a trip halfway across the world, we felt it was only fair to make a quick stopover along the way, if for nothing else than to cross off another country on our list . It was more than worth it!


Getting cosy with the locals


Roaming the markets

We had booked a desert safari for our first day which included travelling in a 4X4 jeep across rolling sand dunes, ridding camels, trying on traditional Muslim female attire (a hijab), smoking sheesha and enjoying a typical middle eastern buffet. It was all fantastic!
The next day was more focused around the city making a visit to jumeriah beach to see the Burj al Arab, Dubai mall, where we saw the Burj Khalifa and enjoyed an infamous singing fountain show with dinner in the social house.


Typical Arabian buffet


After a great two nights it was time to move on to the real adventure of our trip. Australia we’re coming for you, watch out!


A New Adventure




Today I set off across the globe with one of my best pals, Ciara to begin a new adventure. We’ve been planning this one for quite some time now and can’t believe the day has come around!  After many attempts at trying to squeeze half our wardrobes into our rucksacks (never realised how small those things actually are) we are packed and ready for off. We have loads of cool stuff planned for the next four months and can’t wait to see what each country on our list has to offer.

Keep updated on Instagram for blog posts to come.

For now we’ll be kicking back and enjoying a well deserved glass of bubbly to mark the beginnings of a great time to come…Cheers!




Sunshine brunch

Last week I treated myself to this yummy brunch of smoked salmon, avocado, poached eggs and wholemeal flatbread…With a wedge of fresh lemon and some dressed greens and I was a happy camper.

Nutritious, wholesome and satisfying…definetly one to try yourself!