Relatable Gourmet

Relatable Gourmet Gourmet food that’s relatable for everyone. Chef Bryce creates meal ideas and easy to cook at home recipes with a strong influence on low fodmap.

After sous chef roles in two national award winning restaurants, he feels he has found his culinary niche.

Spiced carrots, and 🙌 🥕 🍽️ A versatile side with any protein, these carrots will elevate your Sunday lamb roast 🐑...
08/06/2025

Spiced carrots, and 🙌 🥕 🍽️ A versatile side with any protein, these carrots will elevate your Sunday lamb roast 🐑

Ingredients:
- Bunch carrot x 250 gm
- Bunch carrot tops, deep fried x optional
- Garlic oil x 15 ml
- Veg stock x 1 cup
- Flake salt x pinch
- Cracked pepper x pinch
- Star anise x 1 each
- Cinnamon stick x 1 each
- Caraway seed x 1.5 tsp
- Cardamom pod x 6 pods
- All spice x 1/4 teaspoon
- Butter x 20 gm

Seems like a lot of ingredients but it’s worth the time to weigh them out and the method is so simple it makes up for it 😋

Method:
1. Get a pan that will fit the carrots, make sure it has a lid. Get your pan up to a medium heat before adding carrots and salt. Put lid on and jiggle every so often until the carrots have browned on the outside. This adds a lot of flavour to the end result.
2. Once carrots have browned, add all your spices and shake with the lid on the heat through.
3. Add your veg stock, put lid back on, turn heat down a little bit and allow to cook until your stock has mostly reduced. This will take about 10 minutes.
4. Turn the heat off and add your butter to the cooked carrots. Put lid back on and allow to sit for 10 minutes.
5. Serve topped with your deep fried carrot tops if using.

These carrots are super simple and pack a savoury punch. We keep our carrot tops, wash and dry them well, and deep fry as they make a perfect garnish and it saves on waste 🙌

Maple, date, and bacon stuffing balls: as always and can be depending on your choice of breadcrumbs 🍞 We are gonna d...
08/06/2025

Maple, date, and bacon stuffing balls: as always and can be depending on your choice of breadcrumbs 🍞 We are gonna drop two side recipes tonight and then include them in a main meal on another post with a third side option that goes perfectly with chicken and fish 🐓 🐟 Makes 10 stuffing balls.

Ingredients:
- Dieatary bread crumbs of your choice x 100gm
- Egg x 2
- Dates, diced small x 80 gm
- Parsley, chopped x 5 tbsp
- Pure maple syrup x 30 gm
- Bacon, cut into strips x 150 gm
- Extra maple and chopped fresh chive to garnish

Method:
1. Preheat oven to 180c
2. Mix bread crumbs, egg, dates, parsley, and maple syrup well with a pinch of flake salt and cracked pepper.
3. Weigh mix into 30 gm portion and roll into balls.
4. Wrap in bacon and bake in oven until bacon is browned.

Simple, crowd pleasing, and perfect with your next roast chicken dinner 🤩

💯 🙌 Steak frites is considered by some to be the national dish of Belgium 🇧🇪 It is served in brasseries there and in...
06/06/2025

💯 🙌 Steak frites is considered by some to be the national dish of Belgium 🇧🇪 It is served in brasseries there and in France 🇫🇷 Which explains why it is claimed to have originated in Belgium, but has a French name. Historically it was always rump steak, (these days it’s scotch, we have stuck with rump) cooked rare with hollandaise or Béarnaise and thin chipped potatoes 🥩 🥔 🥚 🌿 🧈 We have gone extra thin potatoes, but any chips or fried potato will work, and Béarnaise, which if you missed the recipe in our Brussel sprout post we will drop it below 👇

Béarnaise:

Ingredients:
- Egg yolk, large x 3
- Dijon mustard x 50 gm
- Pinch of flake salt
- Tarragon, dried x 2 gm
- Red wine vinegar x 20 gm
- Unsalted butter x 300 gm

Method:

1. Melt butter in the microwave (also known as chef Mike in a lot of commercial kitchens). We find the best way to do this is in a jug with a pouring spout (that will come in handy in a minute) with a double layer of paper towel over the top to stop splatter.
2. Measure out remaining ingredients into a suitable container, these days a lot of stick blenders are sold with one, or another measuring jug.
3. Blitz the ingredients well before slowly adding in the melted butter (told you the spout would come in handy) while continuing to blitz. We did this all the way until there were only milk solids left in the butter jug and we left them there without adding them in.

chicken stroganoff made by you at home, better than a restaurant 🐓 🍄‍🟫 🥔 🌱 Most restaurants don’t have time to be fl...
05/06/2025

chicken stroganoff made by you at home, better than a restaurant 🐓 🍄‍🟫 🥔 🌱 Most restaurants don’t have time to be flouring their chicken and in the speed of a kitchen the flour can burn in a piping hot pan 🔥 To make their sauce thick they will often use a cream based sauce instead. The luxury of cooking at home is you can take the extra steps to make a better version of stroganoff without paying $25+ a serve, this will cost less than $7.50 per person 🙌

Ingredients:
- Potato x 800 gm
- Butter x 50 gm
- Chives, chopped small x 5 gm
- Garlic oil x 60 ml
- Chicken thigh, chunky diced x 800
- Gluten free flour x 100 gm
- Paprika x 5 gm
- Champignons, sliced x 1 tin
- Red wine x 1/4 cup
- Gluten Free Worcestershire x 1/4 cup
- Veg stock x 1 cup
- Tomato paste x 140 gm
- Sour cream x 300 gm
- Spring onion x 1/4 cup

Method:
1. Make mash your traditional way, make sure your potatoes break apart with a light squeeze first to avoid lumps. Add butter and season before stirring through chives. While potatoes are boiling you can start the next steps.
2. Flour your chicken in the gluten free flour and bring your chosen pan up to a medium high heat. Add 30 ml of your garlic oil and fry off half the chicken until flour is beginning to brown. Put to the side and add the other 30 ml of oil and do the other half of the chicken.
3. Add all chicken back to your pan and add paprika and champignons. Stir well until heated through and then add red wine, Worcestershire, and veg stock. Use this opportunity to scrape off the browned flour on the bottom of the pan with your spatula. This is the art of deglazing.
4. Add tomato paste and stir through well. Turn heat to low and bring to a soft simmer (you may need to change stovetop burners) stir semi regularly for twenty minutes. The sauce will be thick, which is what you want, but stirring will stop it from catching on the bottom.
5. Take pan off heat and stir through your sour cream. Serve alongside mash and that’s it! Stroganoff at home, better than eating out 🍽️

Super simple and very affordable meal for yourself or your family… two ingredient tuna patties 🎣 🥔 🥑 This recipe will fe...
03/06/2025

Super simple and very affordable meal for yourself or your family… two ingredient tuna patties 🎣 🥔 🥑 This recipe will feed four. As per usual we leave the skin on the potatoes in this recipe. If you’re running short on time there’s nothing worse than either waiting for potatoes to cool right down (they take ages) or trying to handle hot potatoes to take the skin off (the Wiggles sing a song about it). More nutrition, a nice earthy flavour through the patties, much easier for you 🙌 We recommend Desiree for this but most potatoes will work 😎 This recipe ticks a few dietary boxes being and 💪

Ingredients:
- Potato x 6 medium
- Tuna (any flavour that suits your needs) x 300gm
- Garlic oil x 30 ml
- Roquette x 200 gm
- Olive oil, lemon x 30 ml
- Avocado, peeled and diced x 2
- Goats cheese x 160 gm
- Red wine vinegar x 15 ml
- Flake salt x to taste

Method:
1. Heat oven to 180c.
2. Stab your potatoes all over with a fork. Lay on a tray and bake until soft. Time can depend on the size of your potatoes but you won’t have to check them for one hour at least.
3. Once soft, remove from oven and allow to cool a little bit, this will take 20-30 minutes. Then blitz in a food processor skins and all, some chunks are more than ok, they can be quite enjoyable.
4. In a bowl mix your potatoes with your chosen flavour of tuna, taste and season.
5. For even sized patties we recommend to weigh your total weight and divide by twelve as that’s how many patties you will need. Shape each portion into balls and press flat with the palms of your hand making sure to compress potatoes to help them keep their shape during the next step.
6. Pan fry patties in a pan with garlic oil until golden on each side. You can keep them warm in your oven preheated to 80c while you make your salad.
7. Add roquette, goats cheese, lemon olive oil, and red wine vinegar in a bowl along with a pinch of flake salt and mix well.
8. Serve your tuna patties on, under, or to the side of your salad and enjoy 😊

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