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Sophie Zalokar

    Recipes

    Mac ‘n’ Cheese with Fresh Truffle

    June 13, 2023

    It’s truffle season! The best way to really enjoy fresh truffle is to simply serve it with plain, richly enhanced carbohydrates such as pasta, potatoes, rice or even toast. Mac ‘n’ Cheese is the perfect vehicle to deliver this extraordinary winter culinary treat grown in the heart of the Southern Forests region of Western Australia. Ingredients (Serves 4 – 6) 200 g dried macaroni 50 g unsalted butter 2 tbsp plain flour 750 ml full cream milk 50 g Parmesan,…

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  • Baking Sweet Breakfast Gluten Free Meals Recipes Seasons Snacks

    Sorghum, Wattleseed and Chia Banana Cake

    When I think about fresh produce in Western Australia my thoughts immediately centre on the South West region. It’s where I’ve lived and worked most of my adult life however this small part of…

    May 24, 2023
  • Autumn Gluten Free Main Dishes Platters Recipes

    Marron and Avocado Ceviche with Lime,
    Fingerlime and Garlic Chives

    Native to the coastal rainforests of Queensland and New South Wales and enjoyed by early colonists, fingerlimes look a little like a small pickled cucumber in shape growing up to 12 cm long with…

    May 1, 2023
  • Autumn Gluten Free Meals Recipes Seasons Soups Summer

    Potato, Green Bean, Miso and Buttermilk Soup

    Late Summer, leading into Autumn is a perfect time to enjoy this light and fresh tasting soup when the weather starts to cool and salads start to feel a little monotonous. This lovely soup…

    April 11, 2023
  • Autumn Baking Sweet Breakfast Meals Recipes Seasons

    Pumpkin and Spelt Hot Cross Buns for Easter

    Easter is a Spring event in the northern hemisphere but here in the southern hemisphere, we’re surrounded by falling leaves, apples, quinces, figs and pumpkins. Like a good pumpkin scone, the addition of sweet…

    April 2, 2023
  • Autumn Gluten Free Main Dishes Meals Platters Recipes Salads Seasons Summer

    Fig, Haloumi, Orange and Basil Salad with Walnut Dukkah

    Figs are about to burst onto the shelves and this salad is a delicious combination of flavours and textures that befriends this wonderful fruit beautifully. The walnut dukkah quantity is far more than you’ll…

    March 21, 2023
  • Breakfast Gluten Free Main Dishes Meals Platters Recipes Seasons Summer

    Caponata with Baked Ricotta

    Caponata is a traditional Sicilian eggplant dish. Similar to the French ratatouille, this late summer vegetable stew is packed with flavour and wonderful served warm or cold. Generally the eggplant is fried, but I…

    February 28, 2023
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Welcome

Welcome

Hello. I'm Sophie. This site is a growing collection of delicious recipes and food experiences, a travel blog and information about my Food and Agritourism consultancy services. Here's my story and how this all came about.
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Let’s Collaborate

Let’s Collaborate

Work with Sophie on Food & Beverage project concepts, Food Education & Training, Menu & Recipe development, Agritourism development, or Editorial.
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Food of the Southern Forests

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Instagram

So much love around our Louis & his beautiful brid So much love around our Louis & his beautiful bride Stephanie this past weekend. Family & friends from all corners of the world gathered in Portugal over several days to finally celebrate what officially happened 2 years ago during Covid. Our hearts are full.
Still early evening after days of wind & rain. Still early evening after days of wind & rain.
A slow Sunday cocooning with needles & yarn from t A slow Sunday cocooning with needles & yarn from the gathering winds. The season is changing.
A lovely pit stop at @aalangard farmshop on a quic A lovely pit stop at @aalangard farmshop on a quick day-off day trip to @henningsvaer
Working with plants suitable for textile work ofte Working with plants suitable for textile work often overlays with plants / vegetables / fruit for the kitchen. Food and fibre side by side as a survival necessity is as ancient as civilisation itself.
 
I’ve long had rhubarb in my various gardens over the years. When we had Foragers, it was a constant inclusion in the dessert on our Saturday long table dinners. Often together with then locally grown buckwheat, which it seemed to have a harmonious, natural flavour affinity with. I later discovered the reason in an epiphany moment when visiting the Santos Museum of Economic Botany within the Botanic Gardens of South Australia @botanicgardenssa They’re both from the same botanical family, Polygonaceae
 
Cut to working with rhubarb in textiles, I was incredibly lucky when recently visiting @lofoten_wool to snag skeins of locally produced Old Norse sheep wool, spun and dyed with rhubarb. The work of owner and textile craftswoman Ragnhild Lie to preserve the cultural heritage of traditional wool craft skills in the Lofoten Islands is incredibly inspiring and vitally important.
 
Life in this beautiful, wild and ancient archipelago continues to reveal itself in the most delicious and creative ways.
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#lofotenwool #lofotenislands #rhubarb #naturaldyes #knitting #polygonaceae #ragnhildlie
A bit of a startlingly bright white plate but shar A bit of a startlingly bright white plate but sharing this afternoon’s retro kjøttkaker moment.
 
My culinary literacy on how many countries around the world prepare their own version of meatballs is limited to about 6, but here in Norway they prefer to call them meat cakes. Spiced with nutmeg and ground ginger and bound with a little potato flour, they’re compact and slightly larger than the average.
 
Similar to the Swedish and Danish versions, they’re traditionally served with a gravy or brown sauce, lingonberry jam and boiled potatoes. Mashed peas if you’re lucky.
 
Not a fan of a sweet condiment with meat, I substituted with a few black and red currants from the bushes amongst the rocks just outside my door and sorrel leaves growing up through the gravel near the driveway. The sauce was seasoned with a bit of curry powder, soy & half a small jar of anchovies crushed into the brown, flour thickened butter sauce.
 
Here's a rough recollection of the amounts:
 
Kjøttkaker
400 g beef mince
1 tsp salt
Freshly ground black pepper
1 tsp ground nutmeg
1 tsp ground ginger
2 tbsp potato flour
About 100ml milk
 
Mix altogether & form into 8 slightly flattened meat balls. Fry in lots of butter & set aside.
 
In the same pan add another 30g ish of butter, 1 tsp curry powder & a large teaspoon of plain flour. Stir and cook until a brown colour. Stir through a tablespoon of soy and then add about ½ cup warm water from the kettle, whisk as you go. Crush about ½ very small jar of anchovies into the sauce. Stir and add a little more water to make a sauce.
 
Serve with broken boiled potatoes, berries, sorrel and more pepper.
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# kjøttkaker #norwegianmeatcakes #norwegianmeatballs #meatballs
The dancing Northern Lights have begun 🇳🇴 The dancing Northern Lights have begun 🇳🇴
Scenes from Lofoten life busing it back on the E10 Scenes from Lofoten life busing it back on the E10.
An incredible hike with @mountainguide_lofoten An incredible hike with @mountainguide_lofoten
Late to the party I know, but not ever living or c Late to the party I know, but not ever living or cooking directly from the coast, I’m loving learning about seaweed here in Norway.
 
Simply baking potatoes in bladderwrack with a generous casting of @lofotenseaweed Smoked Salt, a mix of sea salt and wood smoked Winged Kelp, turned the ordinary into extraordinary.
 
#lofotenseaweed #smokedsalt #lofoten #norway #bakedpotatoes
A few highlights from a night over in nearby Bodø A few highlights from a night over in nearby Bodø #bodø #melkenbaren #berbusmel #bododomkirke #larsens
Instagram post 17990097209166275 Instagram post 17990097209166275
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