A working collection of recipes I actually cook—from Apricot Salmon and Bistek to Fluffy Japanese Pancakes and No-Boil Rigatoni Ragu. Most are quick enough for weeknights, a few are worth the extra time, and several are Filipino dishes that remind me of home.
Pan-seared salmon fillets with a sweet apricot glaze.
Use garlic-infused oil instead of garlic and onion powder; check jam for HFCS.
Moist loaf made with ripe bananas — great for using up overripe ones.
Use firm banana, lactose-free milk, and gluten-free flour.
Simple hand-kneaded dough for a chewy homemade pizza base.
Use a gluten-free flour blend, or keep portions small.
Filipino braised beef stew with tomatoes, potatoes, and green olives.
Omit onion, use garlic-infused oil, and a passata without onion or garlic.
Firm, rollable sugar cookies that hold their shape when baked.
Use a gluten-free flour blend, or limit to 1-2 cookies.
Thinly sliced beef in soy and citrus, topped with caramelised onions.
Replace onion with spring-onion greens; use garlic-infused oil.
Pork belly braised with a fermented black bean, ginger and mushroom soy mixture, finished with soft tofu and baby corn. From a Brunswick Kitchen cooking class.
Garlic and spring onion present. Not low-FODMAP.
Japanese savoury cabbage pancake with prawns, finished with okonomiyaki sauce, Japanese mayonnaise and bonito flakes. Serves 4 as a starter. From a Brunswick Kitchen cooking class.
Red onion, spring onion and wheat flour. Not low-FODMAP.
Steamed cabbage rolls with a pork mince, mushroom and vermicelli filling, served with tomato dipping sauce. From a Brunswick Kitchen cooking class.
Filipino-style sticky cassava cake — dense, sweet, and glossy on top.
Use lactose-free condensed and evaporated milk.
No-cook lettuce cups with smoky chipotle cream cheese, deli turkey, and spring onion. A pantry-clearing lunch.
A rich, tangy condiment made by reducing balsamic vinegar with dark chocolate.
Soft pillowy rolls filled with cinnamon sugar and topped with cream cheese frosting.
Use lactose-free milk and gluten-free flour; one roll per serve.
Prawns in a buttery garlic cream sauce, ready in under 15 minutes.
Use garlic-infused oil, lactose-free cream, and onion and garlic-free stock.
Individual dark chocolate cakes with pear baked in.
Replace pear with raspberries; use lactose-free milk.
A simple, tender loaf made with yoghurt, adaptable with any fruit.
Use lactose-free yoghurt and gluten-free flour.
Tall, soufflé-style Japanese pancakes that are light and jiggly.
Use lactose-free milk and gluten-free cake flour.
Small-batch recipe for two thick, fluffy breakfast pancakes.
Use lactose-free milk and gluten-free flour.
Japanese fried chicken thigh marinated in shio koji, coated in potato flour and deep-fried, served with a yuzu mayonnaise. Serves 4 as a snack. From a Brunswick Kitchen cooking class.
A light salad of grilled chicken and fresh mango.
Use spring-onion greens only; check chutney; limit mango.
Miso-marinated Ora King salmon roasted to medium, served with sesame-dressed spinach and quick cucumber pickles. Serves 4 as a main course. From a Brunswick Kitchen cooking class.
Slow-cooker ragu where the pasta cooks directly in the sauce.
Omit onion, use garlic-infused oil, gluten-free pasta, and a sauce and stock without onion or garlic.
Crispy-edged oat patties — a solid vegetarian burger alternative.
Onion plus onion soup mix plus canned mushroom soup; would need rebuilding.
Simmered chicken and egg in dashi broth, served over steamed rice.
Replace onion with leek or spring-onion greens.
Classic fluffy buttermilk pancakes for a weekend breakfast.
Use lactose-free milk and gluten-free flour.
A 15-minute weeknight pasta built around homemade pesto and blistered cherry tomatoes. Honours Angela's pesto and clears the tomato punnet.
Quick-pickled bean shoots, cucumber, pineapple and chilli in a rice vinegar brine. A side for braised pork belly. From a Brunswick Kitchen cooking class.
Gently poached chicken drumsticks shredded and drizzled with a fragrant oil infused with crispy shallot, garlic and ginger, finished with soy and oyster sauce.
Pan-fried pork and ginger gyoza with a wombok filling, served with a rice vinegar and soy dipping sauce. Serves 4 as a snack. From a Brunswick Kitchen cooking class.
Garlic, spring onion and wheat gyoza skins. Not low-FODMAP.
Seasoned prawns in corn tortillas with slaw and lime.
Use garlic-infused oil; check slaw dressing; limit avocado and mango.
Soft and fluffy Filipino steamed rice cakes made with all-purpose flour and topped with melted cheese.
Substitute all-purpose flour with a gluten-free flour blend. Use lactose-free milk and a hard cheese like cheddar or gouda.
A 15-minute pizza crust with no rising time required.
Use a gluten-free flour blend, or limit to one slice.
A no-fuss focaccia that rises and bakes in one hour.
Use a gluten-free flour blend; skip the caramelised onion topping.
Creamy béchamel pasta bake with tinned salmon, baked until golden.
Use gluten-free pasta and panko, lactose-free milk, and spring-onion greens only.
Pork and vegetable filling in a savoury brown sauce, bundled in fresh lettuce cups.
Use garlic-infused oil instead of garlic, omit onion or use the green tops of scallions only.
Crumbed and deep-fried seafood spring rolls with a prawn, squid and rockling filling bound in mayonnaise. From a Brunswick Kitchen cooking class.
Onion and breadcrumbs (wheat). Not low-FODMAP.
Steamed Filipino buns filled with seasoned pork, inspired by char siu bao.
Use gluten-free buns and garlic-infused oil; spring-onion greens only.
Slow-cooker honey-soy-mirin chicken thighs thickened with a cornstarch slurry, served over short-grain rice with a low-cal sriracha Yum Yum sauce.
Char-grilled eggplant dressed with a fish sauce, garlic and chilli mixture and tossed with Thai basil. Served at room temperature. From a Brunswick Kitchen cooking class.
Garlic present. Not low-FODMAP.
Chewy golden pretzels dipped in baking soda solution before baking.
Use a gluten-free flour blend, or limit to one mini pretzel.
Quick pan-fried chicken thighs in a sticky soy glaze.
Use garlic-infused oil; swap honey for maple syrup.
Roasted eggplant halves filled with a herby meat and tomato mixture.
Omit onion, use garlic-infused oil and a sausage without onion or garlic.
Toasted sour rye topped with creamy goat cheese and fresh tomato. The kind of lunch that takes 5 minutes and feels considered.
Rich cheese sauce on toast — the sophisticated answer to cheese on toast.
Use gluten-free bread; other amounts are low.
Crisp pan-fried zucchini fritters topped with a dollop of spreadable goat cheese. Good for breakfast, lunch, or a light dinner with salad.
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