I have always considered myself quite a nice person. I like food of all shapes, flavours and colours. From every country and continent. I don’t discriminate, I am an equal opportunity eater. It’s only the doctors who say I’m intolerant. And certain foods who refuse to tolerate me. They certainly refuse to recognise and respect my right to eat them without major physical discomfort and distress.


Gluten and lactose are not my friends.


Despite the negative attitudes surrounding me from many of those I love best, (cakes, ice cream, hot toast) I decided to become a chef. Not always easy when you live in a bread and milk filled world. I like to think that this has helped me become a better person as I embrace my differences and refuse to let the gluten get me down. I believe InTolerance. I am the InTolerant Chef.

Food should not be about what you can’t eat, but what you can and what you enjoy eating. This blog is about my journey of cooking and eating and discovery. It’s not a definitive guide to allergy awareness nor do my intolerances make me an expert. Your body is your responsibility, not mine. I only know what works for me.


I can tell you this..... No glutens were harmed in the making of this website.

August 5, 2013

In My Kitchen- August




 August, Winter's last fling

And today Winter is flinging furiously with damp drizzle and wind straight off the snow fields! After a sneaky taste of Spring last week we are back to doonas and down filled parkas for at least the foreseeable future.
The best way of cheering up on such a dreary day is to go visiting some Bloggy Besties around the globe with Gorgeous Celia from   Fig Jam and Lime Cordial   and her monthly In My Kitchen roundup. A nice cup of tea and I'm ready to see what's cooking- want to come along?

This month, In My Kitchen are......



Some lovely cookie moulds from a little Middle Eastern shop that's opened up locally. They have a little bit of everything and it's great to know I can grab my stocks of tahini and carob molasses just around the corner




Some amazing spice blends and some beetroot powder from Herbies. I've been really looking forward to trying his Super Ras El Hanout with over thirty ingredients, including lavender and rose petals, and even a very Australian Lemon Myrtle too




This is mouth-burningly-brilliant indeed! You really have to like it warm though to appreciate the true beauty of this product. I like to add SMALL spoonfuls into sauces, and it goes so well in white sauce for corned beef or lamb too




Some lovely Black Sesame Oil, still toasty and nutty, but slightly milder than the usual variety




My Daily Juice- today it contains beetroot, purple carrot, fennel, mint, pineapple, green apple, ginger, lemon, celery and broccoli stem. Great for my liver and imunne system and luckily also delicious!




A few exotic spices from Herbies as well- I've been trying to track these ones down for ages, and I can hardly wait to try them out




Gorgeous, gorgeous, gorgeous Truffled Sheep Cheese. So delcious and speckled full of truffley treasure. I'm thinking of making a Truffled MacNCheese...what do you think?




MiddleC cooks dinner one night a week, and this week she made a yummy gluten and lactose free Lasagne. Meaty and melty, rich and wonderful for this InTolerant Chef indeed!




This is littlej's contribution to the family- Rainbow Layer Cake. No help given at all, but talk about a sugar rush overload!!



So Dear Readers, what's your favourite spice blend and what's cooking in your kitchen this month?






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41 comments:

  1. celiaAugust 5, 2013 at 7:53 PM

    Becca, snap! I have those cookie moulds - bought them at Harkola - and I use them to make ornate chocolate wheels. Can't wait to see what you do with them! Adore Herbie's spices and your juice looks very healthy! And isn't LittleJ turning into a wonderful chef! xx

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    1. The InTolerant Chef ™August 6, 2013 at 8:23 AM

      That's right, I remember your gorgeous chocolates Celia! I'm not sure what to do yet, maybe pressed ontoshortbread? My girls are certainly coming along in the kitchen, although it wasn't too long ago that a cup of flour was used in a quiche filling instead of a tablespoon! :) xox

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  2. Lisa the Gourmet WogAugust 5, 2013 at 8:08 PM

    Great tour, fab cake and I think the truffle mac and cheese is a go!

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  3. Bizzy Lizzy's Good ThingsAugust 5, 2013 at 8:30 PM

    Gorgeous assortment of goodies Bec... please do tell, where is this Middle Eastern shop!? And where did you find the black sesame oil please/

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    1. The InTolerant Chef ™August 12, 2013 at 5:38 PM

      The shop is at Kippax in Holt, across the road from the Uniting Church Lizzy. I can't remember the name though, sorry.
      I got the sesame oil from Herbies as well as the spices, I haven't seen it anywhere else before and I love to find something new!

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  4. Jas@AbsolutelyJasAugust 5, 2013 at 10:35 PM

    I grabbed some Barberries at my last visit to Essential Ingredient - so good in Middle Eastern type dishes and couscous :) And I'm with Lizzy - do tell of this new Middle Eastern grocer, I'm intrigued!!

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    1. The InTolerant Chef ™August 12, 2013 at 5:39 PM

      I'll find out the name this week Jas and let you know! :)

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  5. Maureen | Orgasmic ChefAugust 5, 2013 at 10:59 PM

    Super ras el hanout for me. I used it on a lamb roast recently and was sent to heaven. Gastronomically speaking, of course.

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    1. The InTolerant Chef ™August 12, 2013 at 5:39 PM

      Oh so yummy! It would be a perfect match indeed Maureen :)

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  6. Designer Kitchens SydneyAugust 5, 2013 at 11:24 PM

    THANKS FOR THE LOVELY COMMENTS!

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  7. Lorraine @ Not Quite NigellaAugust 6, 2013 at 12:50 AM

    Ooh the lovely Celia gave me one of those molds and a chocolate made in it. They're stunning! I love speculoos spices!

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    1. The InTolerant Chef ™August 12, 2013 at 5:41 PM

      They must have looked amazing Lorraine! The spices are what really make them special aren't they? Yummo! xox

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  8. claudineAugust 6, 2013 at 2:36 AM

    Your juice looks divine! I'm nuts for ginger - accused of putting it pretty much everywhere... not only delicious but good for you. Also a huge fan of garam masala - you can put it on chicken, in muffins - even sprinkle it on your cereal!

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    1. The InTolerant Chef ™August 12, 2013 at 5:42 PM

      I love ginger and garam masala too Claudine, but I've certainly not ever had it on my cereal before! My mum likes to put cardamom in everything- it's her favourite :)

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  9. ChgoJohnAugust 6, 2013 at 9:09 AM

    How I would love to visit that Middle Eastern shop! Sounds like my kind of store and you certainly took full advantage. I'm very impressed with the cooking going on in your kitchen. That lasagna and cake both look delicious!

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    1. The InTolerant Chef ™August 12, 2013 at 5:44 PM

      My girls are both very clever indeed John, and I'm so glad to know they won't be dependant on junk food when they move out of home! I love them to try out new ingredients too, but although I adore the carob mollases they aren't fans of it at all :(

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  10. aleAugust 7, 2013 at 7:36 AM

    Rainbow layer cake ... a treat for my next kid birthday!! Although they are grown ups now I´ll like to see surprise in their eyes when I cut it!!
    Also your juice looks great!

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    1. The InTolerant Chef ™August 12, 2013 at 5:45 PM

      You are never too old for surprises or Birthday Cake- ever!! :)

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  11. Milktea EatsAugust 7, 2013 at 10:16 AM

    love the cookie moulds!

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  12. Rebecca MannAugust 7, 2013 at 11:02 AM

    The Chilli Factory! My partner, Mark, is a big fan of theirs. When we first saw it at the Sydney Royal Easter Show last year Mark decided to try the hottest, afterwards he went into a zombie-like state for half an hour. He swears black and blue he does not remember being dragged around the arts and crafts section. Needless to say now he loves The Chilli Factory :)

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    1. The InTolerant Chef ™August 12, 2013 at 5:46 PM

      Chilli induced Amnesia is a new one to me, but maybe he'll take some every time you go shopping now Rebecca!

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  13. Hotly SpicedAugust 7, 2013 at 12:46 PM

    That rainbow cake looks stunning. I love how she put the icing on the cake. I have that lemon myrtle spice and it's wonderful - and I feel very Aussie when I cook with it. I must get that Middle Eastern spice because I see it popping up in recipes everywhere xx

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    1. The InTolerant Chef ™August 12, 2013 at 5:49 PM

      Thanks Charlie, she was very proud of herself even though it took her 4 hours to complete! I have a tiny little lemon myrtle tree growing in a pot, but it's a long way from harvesting yet :)xox

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  14. GustosoAugust 7, 2013 at 3:15 PM

    Truffled MacNCheese sounds decadant. Love the rainbow cake - very impressive.

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    1. The InTolerant Chef ™August 12, 2013 at 5:50 PM

      Thanks Gustoso! I know, it's very indulgent isn't it- but it will taste amazing indeed and be worth every calorie! :)

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  15. Janet NZAugust 8, 2013 at 9:21 AM

    I love the very idea of a spice blend that contains rose petals and lavender!
    I'm also deeply impressed that your kids are doing so well in the kitchen - such a great thing to teach them :-) XO

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    1. The InTolerant Chef ™August 12, 2013 at 5:54 PM

      Doesn't it sound divine Janet? I have some recipes coming up using savoury lavender and rose and a one that's sweet violet. I just love floral flavours.
      My girls are both very clever aren't they- I'm very proud of them both! :)

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  16. Joanne T FergusonAugust 10, 2013 at 2:14 PM

    G'day! LOVE those cookie moulds, true!
    Will have to be "on the lookout" for them now too!
    Your rainbow cake made me smile today!
    Double Trouble Hot Chilli Mustard....YUM in the most extraordinary way!
    Thank you for your kitchen view too!
    Cheers! Joanne

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    1. The InTolerant Chef ™August 12, 2013 at 5:55 PM

      Thanks Joanne, I love finding new fun bits and pieces!

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  17. Joanne T FergusonAugust 10, 2013 at 2:16 PM

    G'day! LOVE those cookie moulds, true!
    Will have to be "on the lookout" for them now too!
    Your rainbow cake made me smile today!
    Double Trouble Hot Chilli Mustard....YUM in the most extraordinary way!
    Thank you for your kitchen view too!
    Cheers! Joanne

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  18. UnknownAugust 10, 2013 at 4:08 PM

    The cookie moulds are so lovely, I have been looking for them too!
    You also reminded me that I wanted to buy a black truffle, so I will do that when I finish commenting. I think mac and cheese would be an awesome use for black truffles!!

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    1. The InTolerant Chef ™August 12, 2013 at 5:57 PM

      I can get some and send them up to you if you like, the moulds are only $6 each and won't cost much to post. Can you get fresh truffle up there? We can get gorgeous ones at our local farmers markets, we are soooo lucky indeed :)

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  19. AmandaAugust 11, 2013 at 2:06 PM

    Oh my word - that truffled sheep's cheese!! How wonderful. And such an attractively large piece, too!

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    1. The InTolerant Chef ™August 12, 2013 at 5:58 PM

      The bigger the better Amanda! I was so excited when I spotted it, and actually would have bought even more if my husband wasn't with me seeing how much it cost :)

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  20. msihuaAugust 11, 2013 at 10:07 PM

    Those are beautiful cookie patterns! Can't wait to see what you do with them..

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    1. The InTolerant Chef ™August 12, 2013 at 5:59 PM

      Thanks MsIhua! I think I'll start with sugar cookies or shortbread at first, then try a few more exotic flavours next :)

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  21. Tiffin FionaAugust 13, 2013 at 3:38 PM

    Little J can come & make her Rainbow Cake at my house any time she likes. So clever but it's the icing that sucks me in.

    And I've already been on to Herbies to get some of that exotic Ras El Hanout. Thanks for the tip.

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  22. Kim | a little lunchAugust 14, 2013 at 3:26 PM

    Sheep's milk cheese has long been one of my favorites... but truffled sheep cheese?! Can only imagine how wonderful mac'n'cheese would taste with it. (I vote yes... make it!) Your Double Trouble mustard also caught my eye -- hopefully my tastebuds one day. Very enjoyable IMK post!

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