Grata Forager

20/04/2026

Its that time of the year Saffron Mushroom capsicum. Cleaned and getting sliced and ready to go into the dehydrator. Maybe a few into a risotto or pasta or on a steak......

08/03/2026

Its that time of year...

Cinnamon Myrtle choc chip hot cross buns ready to go into the oven.

25/02/2026

I love teaching about food so doing this new series of easy recipes for you to do at home.

Let us know in the comments or pm my a request and I can break it down into easy steps.

Cooking is not hard, just got to know the how.
Anyone can cook.

25/02/2026

I love teaching about food so doing this new series of easy recipes for you to do at home.

Let us know in the comments or pm my a request and I can break it down into easy steps.

Cooking is not hard, just got to know the the how.
Anyone can cook.

25/02/2026

19/02/2026

See you at the Market Sat 21st Feb.

19/02/2026

See you at Gormandale Market Sat 21st Feb

19/02/2026

See you at Gormandale. Sat 21st Feb.

13/12/2025

Lemon Scented tea tree roasted chicken, aniseed myrtle fennel puree, native mint balsamic yoghurt, fetta, capsicum and fennel fronds

Aussie Greek combination for the win.

For chicken
1 chicken b***d out flat.
1/2 tsp lemon scented tea tree 🌳
1/4 tsp Lemon Myrtle
Juice and zest 1 lemon 🍋
1 tsp garlic minced
Pinch Pepper
Pinch Salt
2 tbsp olive oil

For Puree
300g fennel diced
1 tsp Aniseed myrtle
100g onion, diced
100g potato, diced

For yoghurt
1 tsp fresh river mint 👌
1 tsp lemon juice
2 tsp balsamic
1 cup yogurt
1 tsp fennel fronds chopped
Pinch salt 🧂
Pinch pepper

To serve
5mm diced red capsicum 🫑
80 g of fetta crumbled
Fennel fronds

Baste chicken in remaining ingredients for chicken. Let marinate 1 hour in fridge or overnight is best.
Roast at 180deg C for 45 minutes, skin side up.

Place all of the puree ingredients into a pot and cover well with water. Bring to boil until potato soft. Strain.

Puree in a nutribullet or food processor. Caution ⚠️ hot.

Season to taste.

Combine yogurt ingredients and adjust seasoning, balsamic and lemon juice to taste.

To plate place a puddle of fennel puree down.
Chop each 1/4 of chicken into 8, preserving skin intact on each piece. Place on top of puree, randomly.

Sprinkle capsicum over.
Then fetta over
Sauce randomly splodged.
Fennel fronds to garnish