Wholefood Cooking

Category: Wedding Cake




I’m celebrating, and would love you to join me – we kick off in Perth





Then moving onto Brisbane, Sydney, Melbourne and Tasmania

Oh, my goodness, my book has finally arrived at my door !!!!

It actually was a book all along, not just an enormous amount of never ending work! But, it’s a work of love and I am so very, very thrilled with the end result. I’d love to change the way we consider sweetness in our lives and the whole idea of what wholesome baking actually is, and this is my contribution. This is going to be just a nice short blog, to introduce you to the latest member of the family – this is book baby number four, I tell my daughter she has books for siblings. :) 

The book contains an extremely detailed discussion about baking – scones, biscuits, crackers, cakes for all occasions and pastry  – all flours, all sweeteners, how to use them, what is healthy, what is not and how to use them. It contains a large amount of recipes and direction for intolerances – wheat free, gluten free, dairy free, egg free, nut free etcetera. Most importantly it discusses conversion – how to change your wheat recipe to a wheat or gluten free option, how to change my spelt recipe to the wheat flour you have in your cupboard, and how to make your recipe dairy, egg or nut free etcetera. 

It’s been an enormously busy past couple of weeks, with Thermomix classes here in the West, but I’m heading off very shortly for my own classes (you can find the program here), seminars (you can find them on my homepage here – click on the link for upcoming seminars) and Thermomix classes. I know that many of the Thermomix classes sold out as soon as they got up, but we are trying for more.

Dairy Free Plain Cake with Almonds, Rose Almond Cream and Raspberry Jam

Classic Spelt Muffin with Fig – lots of options available for dairy, egg, gluten free also. Do you love that cup as much as I do? 

I’m beginning to pack my bags (trying to be organised), have got a party dress (just need to find some shoes) and would love for you to join me with a glass of champagne and delicious bites at the afternoon tea launches (invitations above). I will look forward to seeing you soon… x Jude

Make Me this Weekend



But, not quite yet. I couldn’t start with a photo of all that meatyness – whilst it tastes mighty delicious, it doesn’t look quite as beautiful. This is a photo of the rose I call Rosiebella – planted for our beautiful dog Rosie some years ago. It is in fact Souvenir de la Malmaison – a vigorous climber and a prolific flowerer. The crystal bowl is also quite special and a new addition to my home – bequeathed from my aunt to my sister – sadly both have passed on. My sisters house was sold recently and the girls as they were packing thought I would love this. I love it a lot.

But to the brisket – I promised you the recipe that Jean and the girls put together for the student group dinner recently (you can see the photos of the dinner on facebook). Brisket is a hugely underrated cut – incredibly cheap only requiring a little bit of your attention and a lot of time in the oven. I used Warren and Lori Pensinis Blackwood Valley Beef – when we were visiting the farm, Warren was saying that they are unable to sell many of the lesser cuts – people only want the prime cuts such as roast and steak, perhaps a bit of chuck here and there. But, a cow has many other parts to it and we need to use all of them. This is a superb cut for a hungry family (read growing boys) and will provide an enormous amount of meat to use when cooked, and for the week.


Once rubbed with the spices, it needs to cook over a long period of time at a low temperature – we cooked it 100c in a fan forced oven for 13 – 15 hours, but you can do a little higher (approx 120c) for 8 hours.  Before you flip out at that, consider that you could put this on at about 7pm on a Friday or Saturday night, and have it ready for lunch the next day (with leftovers). It takes about 10 minutes to prep and 20 minutes to shred at the end. That’s it. And it’s cheap. You can see from the picture that this is a big piece of meat – 2 – 3kg whole (as a slab) with the fat still on – this is how you want it.

Having shredded the meat once cooked, Jillian is separating the meat from the juices, to reduce the juices down into a thick sauce.

This would be delicious served with roast vegetables, salad and superb stuffed into a burger – it would be especially delicious with a cultured beetroot pickle. 

So, having spent the last week unpacking the commercial kitchen into my home and having a mini collapse of exhaustion, I also made a wedding cake for a small wedding – I thought you’d like to have a peek. It’s an heirloom carrot cake (freshly pulled from my garden) thick with beautiful nuts, shredded coconut and very little sugar (rapadura). I used the recipe from Wholefood, heal, nourish, delight – reducing the sugar and using rapadura. The clients wanted very little sugar – the trick was in the icing, as they also wanted a lovely creamy, fully iced cake. We settled on the Better Buttercream, as it enables one to use a semi refined golden icing sugar in small amounts – as you whip the butter it lightens the colour of the icing so it is not as brown – I also replaced the lime with lemon. You can find that recipe in Coming Home to Eat (Wholefood for the Family) and Wholefood for Children – Nourishing Young Children with Whole and Organic Foods. It’s not hard at all, I promise and a beautiful way to celebrate spring.

Margo and Bills wedding cake with season blossom – I especially love the rocket blossom around the base

 I hope you enjoy them both …. x Jude


Make sure you ask for brisket as a slab on the bone and ensure it is covered well. If you are cooking it in a baking tray and need to cover with paper and foil, be very careful that is won’t fly apart in the movement generated by a fan in the oven. This will dry the meat out over a long cooking period. Cover that baby well !!

2.5 – 3kg brisket

1 tablespoon wholegrain mustard

1 tablespoon sea salt

1 teaspoon freshly ground black pepper

1 teaspoon cinnamon (ours was very strong, so you may need more)

1 tablespoon juniper berries

1 tablespoon dried oregano

1/2 teaspoon smoked paprika

125 ml vino cotto

700 gm crushed tomatoes

3 garlic cloves – crushed

2 generous sprigs fresh rosemary

Pre heat oven to 120c (fan forced, increase the temperature for a conventional oven).

Place the brisket in a heavy duty roasting pan with a snug fit. 

In a small bowl combine the dry spices with the mustard. Rub the mixture on the brisket. Pour the crushed tomatoes and vino cotto into the bottom of the pan with rosemary sprigs.

Cover with parchment paper and aluminium foil (or a lid if you have one rather than the foil – if using a lid, still cover the meat with parchment). If using foil, take care to ensure it is well sealed and there are not air holes. 

Place in the oven and cook until the meat is literally falling off the bone – at least 8 hours. You should be able to pull the bones out by hand and the meat should come apart with gentle persuasion from a table fork. Remove from the oven and allow the meat to cool a little in the juices. You may need to skim some of the rendered fat from the surface of the juices (you can keep this for cooking!).

Shred the meat, discarding any of the fatty pieces and return it back to the pan juices for serving.

Annie’s Wedding Cake


A quick post, but I thought you might like to see the finished wedding cake I made for my niece Annie last week…it’s still in the kitchen here, but it gives you an idea..


The reception was at the zoo, and it was such a fabulous place to have it – I grew up 1 block from the zoo, so I knew it well – and I was gob – smacked to find the merry-go-round, just as it was, and remembered the beautiful hand painted pictures of different animals on it…

Right now, I’m busy at my desk, getting ready for the Whole and Natural Foods Chef Training Program starting on May 3rd !! Very exciting, and in between getting the Autumn / Winter garden in before it’s too late – mind you, my daughter Nessie is really doing a large amount of that…

We’ll talk again soon

x Jude