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.

April 7, 2011


I first had this dish at a fancy-pantsy brunch, and it was love at first bite.
Warm spices, smoky fish, creamy texture, and a hint of lemon... Yumm!

Apparently this meal was first brought back from India, by the military in the glory days of the British Empire. They have a long tradition of smoked fish at breakfast, and this just takes it to a whole new level. It's always served as a 'light' meal like brunch or sometimes supper, but today it's my lunch.

I'm a bit under the weather today, I'm shaking off a concussion from a fall at work, so this recipe is full of shortcuts. No sharp knives or much cooking for a couple of days! Thank goodness for spellcheck too, my typing is very funny as well.

Feel free to poach your own fish, but please promise not to use that scary yellow slab defrosting soggily behind the glass at the supermarket, the cryo-vacked portions are affordable and sooo much tastier. A nice smoked trout is really lovely in this too, and if you want to go totally upmarket then try smoked salmon draped through the rice and topped with a softly poached egg instead of a hard boiled one.... bliss.


1 packet microwave rice/ 3 cups cooked rice
1 onion finely chopped
1 tbsp crushed ginger
2 tsp crushed garlic
2 heaped tbsp mild curry powder
250ml lactose free cream
1 pack hot smoked salmon
4 roughly chopped hard boiled eggs
Zest of a lemon

Slowly sweat down the onion, garlic and ginger in some butter until cooked through.

Add in the curry powder and cook it off for about a minute to take away the 'raw' to it and to let the flavours mingle.

Tip in the packet of rice and stir well to distribute the curriness. Then add in the cream and let it heat well.

Carefully stir through the spinach, lemon zest, eggs and salmon and heat through gently.

Serve with a wedge of lemon.
This would also be really nice with a bit of crunch, perhaps from some toasted flaked almonds on top. Little cherry tomatoes would add some sweetness and contrast too.

Dish this up at your next brunch with some other dainties like French Toast or pancakes, and of course a glass of champagne and orange juice.

So Readers, are you a fan of brunch, and what is your favourite brunch dish?


  1. I always wanted to try this, I've seen it cooked on 'great british menu'! Sounds delicious ")

  2. I've always wanted to make kedgeree. Mother had this cookbook from Good Housekeeping and it always sounded so good (and so much better than cereal for breakfast!).

  3. Oh wow this looks just wonderfully scrumptious for brunch! I'm licking my lips looking at it :P

  4. Interesting! I will have to find a sub for the cream as I am allergic to the casein protein. You think almond milk thickened with corn starch or arrowroot would work as a substitute for the cream? I not sure the flavor of coconut cream would work in it. Hum!

  5. Totally wow! I've never had kedgeree, but I have a recipe in one of my cookbooks, and it seriously intrigued me ever since I saw it. I want to make this!

    My favorite brunch dish is roastbeef with fresh tomato slices, but I only get this for Christmas brunch at my grandmom's home. I'd also be happy for poached eggs.

  6. Nom, Nom, Nom.... Love Kedgeree, its suburb and delicious and oh so good, yes Bec, I do understand your love at first sight dealio. :)
    Im crazy about brunch, mostly because I love a good sleep in and missing breakfast is just out of the question. I could technically eat breakfast at any meal period, but no favourite.

  7. I've never had kedgeree...but the name sounds like one of those British-Indian mash-ups....and it sounds really good.

  8. I am actually not that into fish, but this dish looks so good...!

  9. Oh my, that looks so tasty! I love that the salmon are in such small pieces mixed through the rice so you can get their flavor in every bite. I'll be going home to Oregon for a visit soon, will have to grab some nice smoked salmon while I'm there :)

  10. Holy crap, a concussion! I hope you're ok :)
    Not sure if this is the dish for me, but it seems really interesting!

  11. I'm so sorry to hear you hurt yourself!!! Hope you're feeling better soon!

    Adore kedgeree, love the idea of fish and rice for breakfast, but if I cook it, Pete boycotts the kitchen until lunch time! :)

  12. Kedgeree is like a dish made of leftovers but definitely not yours :)

  13. Hello there Readers, I'm much better now and could even drive again today. No more daytime TV for me thank goodness! I wasn't really up to reading or computers, so if I've missed any of my usual blog haunts I'm very sorry and will try and catch up soon.

    Muppy- It is delicious, give it a try
    Lorraine- I love a hot breakfast, cereal can get pretty boring after a while
    Min- Thanks!
    Judy- I think coconut cream would go fine with the curry, otherwise try the Carnation Brand Evaporated Soy milk, it would have all the creaminess needed
    Kath- poaching eggs is my favourite way to eat them too
    Anna- a good sleep in is definitely worth missing breakfast for
    Indie Tea- I'm sure it is, probably the corruption of a real Indian word
    CookingGallery- smoked fish can be nice and mellow it can dull the 'fishiness'
    Eva- lucky you to get nice fresh fish for your cooking, not vac packed for ages
    JasmyneTea- it's certainly not been fun, but I'm on the mend now
    Celia- thanks! I'm feeling heaps better, and the "good" thing is that work are paying all the medical bills. Maybe if you buy the pre packed fish it won't upset Pete so much with the poaching smell?
    Tigerfish- it does look a bit of a mix up doesn't it? But definitely a gourmet one!

    Thanks Lovelies, here's to a better week all round!

  14. Awe I LOVE Kedgeree! It was my mum's quick, comfort, easy dish. I love your addition of lemon zest, something I've never done before! Thanks for the idea :)
    Heidi xo