Greek Baked Haricot Beans recipe for Mount Zero. Recipe, styling and photo by Cle-ann.
Made to be enjoyed with crusty bread, these Greek baked beans can be eaten for breakfast, lunch or dinner. A beautiful sweetness comes through from the peppers to balance the tomato, finished off with feta of course, a dish that should be eaten weekly!
Read MoreChickpea Scones recipe for Mount Zero. Recipe, styling and photo by Cle-ann.
The kitchen is filled with a beautiful earthy aroma when the scones are ready. A great gluten-free alternative to enjoy smothered in whipped cream, fresh fruit or your favourite jam.
Read MoreCrispy Zucchini Tacos w Raw Green Salsa and Homemade Corn Tortillas. Recipe and styling by Cle-ann, photo by Hugh Adams.
I really, really love tacos, but what I also love is the fact that you don’t need to load them full of meat (don’t get me wrong, I’m no vegetarian) to enjoy a tasty taco. Simple is best with certain foods, especially those made from scratch. I had some help in the form of inspiration from the veggie patch on this particular recipe. Zucchini, jalapeno, purslane, green cherry tomatoes and basil all picked from the veggie patch! This recipe is for two, but you could make a large batch and have everyone make their own tacos, it’s a really fun way to enjoy them!
Read MoreLamb Souvlaki with Zucchini Tzatziki. Recipe and styling by Cle-ann, photo by Hugh Adams.
I have so many zucchini coming from the veggie patch, I try to think of new ways to use them up, this one's a little twist on a Greek classic. It features the flavours I grew up with, Greek oregano, lemon juice and olive oil. The Greek Holy Trinity of cooking. So if you try just one of my recipes, make sure it’s this one! Try serving this with a Australian Pinot Noir or a crisp icey rosé - Opa!
Read MoreGluten free baked chocolate doughnut, topped with maple glaze and crispy bacon. Recipe and styling by Cle-ann, photo by Hugh Adams.
If you don't know by now all of my recipes are gluten free because my partner is coeliac. I try to make him the food he can no longer eat - like doughnuts! This ones a baked version, not the best version or anything 'new' I'm sure, but it was good enough to sort out a craving. This recipe makes about 24 mini doughnuts, just the base, you can top it with whatever your heart desires. Since we both love bacon I thought id make a maple glaze and top it with crispy salty bacon! Again - this is not new, but it's a ripper of a combination.
Read MoreSaganaki with Plum, Basil and Honey. The Serene Series plate, created by Robert Gordon Australia exclusively for The Design Files. Recipe and styling by Cle-ann, photo by Hugh Adams.
Some plums from mums and some basil and shiso from the garden make this one hell of a sweet and salty treat! Watermelon and fetta was the original sweet & salty treat for me, I loved it as a child and I still enjoy it to this day. Traditionally saganaki is served with a wedge of lemon (which is yum!), but this version is great to share with other savoury mezedes and it must be eaten piping hot!
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