Spring Green Omelette


This hearty omelette is bursting with sweetness of baby leeks and is the ultimate in comfort food with the rich, creamy omelette base. My hint- when you pour the eggs in, make sure you swirl the pan and give a nice thin layer so it goes nice and crispy on the edges. This makes it easier to fold in half, though don’t worry if it gets a little messy.


My favourite part about this simple, rustic meal is the sage- I think it makes the flavours absolutely amazing and brings this humble omelette to the next level. Best serve this with a cool glass of cranberry or apple juice to really make this meal sing.

This recipe is just for one omelette but can be easily adapted for as many as you need.


2 eggs

1tbs of pouring cream

knob of butter

small handful of baby spinach

1 baby leek

3 leaves of sage

Salt and pepper


Whisk 2 eggs and cream. Tear up sage into fine shreds and add to eggs. Put to one side. Finely chop baby leek. Fry over moderately high heat in about a tablespoon of butter until soft and slightly browned. Pour egg mixture into pan and swirl to cover the base of the pan. Tear up about half of the baby spinach and add to cooking omelette. Season with salt and pepper while cooking. Once the edges start to crisp, fold it in half. Leave it to cook for about another minute, turning the heat down so it doesn’t burn. Once it has cooked to your liking serve on a plate with the remaining baby spinach. Enjoy! 🙂



Spinach and Goat’s Cheese Mega Ravioli


I haven’t been cooking for long compared to some people but in my twelve years of cooking I have found this dish one of the most satisfying meals to make, from growing the spinach to making the cheese and rolling out the pasta- and of course sitting done and eating it. All the elements on the plate have either been sourced locally, grown by me or made by me.

I could almost do a whole blog series on just this one dish, but today I will just bring it all together, rest assured though I will give further tips in further recipes. If you want to make this recipe at it’s best, a good place to start would be my Back to Basics Pasta Recipe. If you don’t have the time, the means or the availability (such as if your neighborhood dairy goats are on holidays) then there are a few shortcuts that can be taken- like buying fresh lasagna sheets instead of making the pasta, buying ricotta and goat’s cheese instead of making it and buying spinach instead of growing it.


Spinach and Goat’s Cheese Mega Ravioli


1 batch of handmade pasta (recipe here) or 1 pack of fresh lasagna sheets

1 large bunch of spinach/silverbeet

200g ricotta

90g chevrolin (or could substitute with creamy goat’s cheese or feta)


100g butter

2 cloves of garlic

3 large leaves of basil, finely chopped



Boil spinach until soft. Drain and finely chop. Place in a large bowl and add crumbled chevrolin and ricotta and season to taste. Mix together.

Lay out sheets of either homemade pasta or fresh lasagna sheets. Place heaped tablespoons of spinach mix onto half of the pasta leaving about 10cm between each one. Brush with water around edges. Place remaining sheets of pasta over the top pressing down the edges of the mix as you go, trying to eliminate any air that may be trapped. Cut evenly between each mound, making sure they are sealed around the edges.

In a very large pot of boiling water gently place ravioli and cook until they float to the surface. This should take about 5 minutes.

Meanwhile melt butter in a frypan. Add crushed garlic and basil. Keep stirring until brown. Remove from heat and spoon over drained ravioli.

Last but not least, sit down and eat and enjoy the fruits of your labour.