Helen Tzouganatos

20/08/2026

BEEF BRISKET PIE WITH OLIVE OIL MASH - GLUTEN & DAIRY FREE 🍺 Rich, fall apart saucy beef brisket, caramelised vegetables and silky potato mash in this phenomenal pie and it’s SO EASY TO MAKE.

1 kg beef brisket, cut into 5cm chunks
sea salt flakes and cracked pepper
2 tbs tapioca flour
4 tbs extra virgin olive oil
1 large brown onion, peeled and chopped
1 large carrot, peeled and chopped
1 celery stalk, chopped
4 garlic cloves, crushed
3 fresh bay leaves
1 tbs fresh thyme leaves
1 tbs rosemary leaves, finely chopped
2 tbs tomato paste
500ml beef stock
1 x 330ml bottle gf beer
1kg sebago potatoes, peeled and cut into 4 cm cubes
1/4 cup extra virgin olive oil
pinch of sea salt flakes

Preheat a fan forced oven to 170C.
Season beef brisket with salt and pepper and dust with tapioca flour.
Heat a heavy based saucepan over med - high heat. Add half the oil and sear beef in batches for a few minutes on each side until evenly browned. Set beef aside in a bowl. Add remaining oil to the pan along with onion, carrot, celery and a pinch of sea salt. Cook for 8 minutes until the vegetables have softened. Add garlic, bay leaves, thyme, rosemary and tomato paste and cook for a further 30 seconds.
Return beef to the pan with any resting juices and pour in stock and beer. Cover pan with a tight fitting lid, transfer to oven and cook for 3 hrs or until beef is tender. Whilst the beef is braising, prepare the potato mash. Add potato cubes to pot of cold salted water and bring to simmer. Cook for 20 min, drain potato then add oil and mash to combine. Remove saucepan from oven and increase heat to 200C. Shred beef, transfer to casserole dish and top with mash. Return to oven and bake for 30 min.

20/08/2026

BEEF BRISKET PIE WITH OLIVE OIL MASH - GLUTEN & DAIRY FREE 🍺 Rich, fall apart saucy beef brisket, caramelised vegetables and silky potato mash in this phenomenal pie and it’s SO EASY TO MAKE.

1 kg beef brisket, cut into 5cm chunks
sea salt flakes and cracked pepper
2 tbs tapioca flour
4 tbs extra virgin olive oil
1 large brown onion, peeled and chopped
1 large carrot, peeled and chopped
1 celery stalk, chopped
4 garlic cloves, crushed
3 fresh bay leaves
1 tbs fresh thyme leaves
1 tbs rosemary leaves, finely chopped
2 tbs tomato paste
500ml beef stock
1 x 330ml bottle gf beer
1kg sebago potatoes, peeled and cut into 4 cm cubes
1/4 cup extra virgin olive oil
pinch of sea salt flakes

Preheat a fan forced oven to 170C.
Season beef brisket with salt and pepper and dust with tapioca flour.
Heat a heavy based saucepan over med - high heat. Add half the oil and sear beef in batches for a few minutes on each side until evenly browned. Set beef aside in a bowl. Add remaining oil to the pan along with onion, carrot, celery and a pinch of sea salt. Cook for 8 minutes until the vegetables have softened. Add garlic, bay leaves, thyme, rosemary and tomato paste and cook for a further 30 seconds.
Return beef to the pan with any resting juices and pour in stock and beer. Cover pan with a tight fitting lid, transfer to oven and cook for 3 hrs or until beef is tender. Whilst the beef is braising, prepare the potato mash. Add potato cubes to pot of cold salted water and bring to simmer. Cook for 20 min, drain potato then add oil and mash to combine. Remove saucepan from oven and increase heat to 200C. Shred beef, transfer to casserole dish and top with mash. Return to oven and bake for 30 min.

12/08/2026

BAKLAVA PUMPKIN PIE 🍯GLUTEN & DAIRY FREE🇬🇷🇫🇷 Run don’t walk THIS WEEKEND ONLY Sebastien Sans Gluten before they sell out! Imagine THE FLAKIEST gluten and dairy free pastry thanks to Bu Deli artisanal butter filled with a cinnamon spiked mushy pumpkin baklava drizzled with honey and finished with a sprinkling of extra walnut and cinnamon. The perfect pitstop if you are heading to the Gluten Free Expo this weekend. Tag the driver 👇

10/08/2026

Don’t miss these gluten free easy express cookie recipes from my segment on The Morning Show. Recipe from my book GLUTEN FREE EXPRESS and in previous post. Enjoy!

10/08/2026

EASY EXPRESS GLUTEN FREE COOKIES - Crispy Vegan Seeded and Peanut Butter Jelly. Recipe here 👇

Looking for an easy gluten-free bake? These two biscuit recipes are simple, delicious, and made for sharing.

10/08/2026

larryemdur might be missing the this weekend because he’s got a little thing called the Logies to attend but unless you’ve been nominated, you’ve got no excuse!

We celebrated all things gluten free The Morning Show On 7 with my Vegan Seeded Snap Cookies and Peanut Butter Jelly Cookies. So easy and delicious, recipes from GLUTEN FREE EXPRESS and Cooking On 7 💚 Coeliac Australia

08/08/2026

BLISTERED GRAPE & MACADAMIA CHEESE SALAD 🍇 When Grapes From California sit under a hot grill they blister and caramelise to become extra juicy and jammy – a shortcut way of turning a simple salad into something magical. A scattering of salty, creamy vegan macadamia cheese and crunchy toasted sesame seeds adds another layer of contrasting textures. You don’t have to miss out on juicy grapes just because it’s winter, save this under Simple Delicious Salads.

Serves 4-6

200g seedless red California grapes
2 tbs sesame seeds
1 small radicchio, leaves separated
1 baby cos lettuce, leaves separated
100g macadamia feta, torn (or other soft cheese)
handful of chives, finely chopped

Dressing
100ml extra-virgin olive oil
2 tbs sherry or red wine vinegar
2 tsp raw honey or maple syrup
1 banana shallot, finely chopped
pinch of sea salt flakes and
freshly ground black pepper

Spread California grapes on a small baking tray and place under a hot grill for 8 min until softened. Remove the tray, gently shake to turn the grapes, then sprinkle on the sesame seeds. Return the tray under the grill for another 6 min until sesame seeds are toasted and the grapes have blistered.

Layer the radicchio and lettuce leaves on a large serving platter. Scatter with cheese and chives. Whisk together the dressing ingredients, then spoon over the salad.

Scatter on the warm blistered California grapes and toasted sesame seeds and serve immediately.

10/07/2026

1 MINUTE TIRAMISU Gluten, Dairy & Refined Sugar Free ☕️ Creamy. Coffee-soaked. Cocoa-dusted. Everything you love about tiramisu—made with wholesome ingredients. Share with your coffee and tiramisu loving friends 🤎

3/4 cup natural coconut yoghurt
2 tbs maple syrup
1/2 tsp vanilla extract
4 buckwheat or rice cakes (I used buckwheat cakes)
1 cup hot strong coffee
optional splash of alcohol (such as Marsala, Kahlua or brandy)
cocoa powder to dust

Combine yoghurt, maple syrup and vanilla in a bowl.

Pour hot coffee (plus optional alcohol) into a new bowl. Dip one cake thin into the coffee, drip off excess liquid and place onto a small serving plate. Top with a dollop yoghurt and repeat with remaining layers. Dust with cocoa to serve.

17/05/2026

HEALING ACID REFLUX || Understanding the root cause of reflux is essential for healing. As a life long sufferer, I could talk about my experience for hours. If you have any questions just post below. For a wealth of information please head to and please share this reel with anyone you know who suffers from acid reflux. I want to help as many people as possible 🙏

15/05/2026

🔟 MINUTE SMASHED GREEK TACOS 🌮🇬🇷 If you’re a yeeros lover like me make my quick and easy smashed Greek tacos with all those signature flavors in a crispy corn tortilla. This is the express midweek recipe the entire family will love. High protein, wholesome, budget friendly and ready in 10 minutes!!

500g lamb, beef or chicken mince
1 tsp dried oregano
1 tsp smoked paprika
1 tsp sea salt flakes
1/4 tsp cracked pepper. 2 garlic cloves, minced. 6 corn tortillas
extra virgin olive oil to drizzle
filling options- tzatziki, tomato, sumac onions, chips

Add mince, oregano, paprika, garlic, salt and pepper to a bowl. Using your hands, mix to combine. Divide the mince into six equal portions. Spread mince thinly over tortillas, reaching the edges.

Place a frypan over med-high heat. Drizzle a little oil in the pan and press the tortilla meat side down into the pan. Cook for a few minutes until the meat is golden and crispy. Flip tortilla over and cook for another minute (for an extra crispy tortilla place pan under a hot grill for a minute).

Serve with a dollop of tzatziki, sumac onions, tomatoes and chips.