The first of many mornings at Combi + a Pumpkin, Feta & Chive Loaf

Why don’t you loaf me?
Tell me, baby,
Why don’t you knead me?


I’m excited for two reasons:
1. Food puns are the best puns^^^
2. I’ve just returned home from my European Summer adventure, which is a harrowing fact in itself, but at least it means I can get reacquainted with glorious Melbourne cuisine again, and finally get my ass back in the kitchen.

The other morning, I was brunching with a few girlfriends at popular Elwood health foodie hangout, Combi. If you reside in Melbourne, Combi is absolutely worth a visit, by the way. Their styling is impeccable and they offer a truly healthful menu including cold pressed juices, organic fair trade coffee, Acai bowls, chia pudding, superfood smoothies, homemade nut mylks (which are now unsweetened because they stopped using dates! Win!), on-tap kombucha and an abundance of raw savoury dishes. However, if you’re intolerant to fructose or have IBS, I suggest you steer clear of their spectacular snacks and sweets cabinet, because everything’s made with dates and/or agave

*angry constipated-like expression and frustrated tear*

But what impresses me more than their menu and quirky styling is the integrity upon which their business is built. Combi aren’t just trying to appeal to health foodies, pro-green hippies or indie jar-food fad seekers. Rather, their objective is to deliver a true earth to table experience by working closely with growers, producers and suppliers to bring organic, seasonal, sustainable and ethical meals and beverages to the public. It could be for this reason that sometimes –and I’ve only been once so I can’t be sure until I’ve been several times– it seemed that the flavour of some of our menu choices (smoothies and chia pudding) was slightly lacking. Local, organic produce is sometimes not as appealing to the taste buds as mass-farmed produce that’s been cultivated under industrial conditions. For example, sometimes my homegrown strawberries are no where near as juicy, sweet or flavoursome as the ones I buy from Coles that have been mass-farmed using pesticides, herbicides and who knows what else. And sometimes they are just as good.

However, the nutrient-rich and chemical free soil in which the organic ones are grown means they’re far more nutritious. Unless Combi are going to pump their meals with sweeteners or artificial enhancers (which provide no nutrient value), it’s no wonder that the flavours of the meals which rely solely on organic fruit and veg don’t absolutely “WOW” you all the time. Organic produce is REAL, and thus less predictable in flavour. I’d rather consume something knowing every ingredient in there is thoughtful and serves a purpose to my body, rather than thrown in there to satisfy my sugar-hungry tastebuds.

While it’s no secret that I love eating out for breakfast, just like any bona fide Melbournian does, the bread situation is an ongoing frustration. Steering clear of wheat means passing on the regular seed-packed or brown options, and more often than not, the gluten free options are white, totally refined and pumped with more crap than any wheat-based bread could be. And yes, I could just opt for no bread, but I’ve never understood how people cut the fluffy stuff out.


A life without bread? If I could fathom it, I’d probably be Paleo. But I cannot. Which is why I was super excited when I came across Combi’s ‘gluten free sprouted bread’, made from fermented sprouted grains (gut-healing health for those with intolerances or bloated bellies!), fresh veg, herbs, cold-pressed coconut oil, and all cultured in coconut kefir. And yep, all intolerance-friendly.

So, as I sipped on my ‘Berry Beloved’ smoothie and chowed down my smashed avo on sprouted toast (the smashed avo with feta, lemon and mint is spot-on, by the way), something occurred to me: I’ve never made my own savoury bread before. I’m still (very slowly) getting back into the swing of things and trying to transition back into real life, so I wasn’t about to go experimenting with fermenting sprouted grains or culturing things with kefir. That all seemed a bit much. So I asked myself, “what would the perfect savoury bread consist of?” It has to be healthy, filling, fructose-friendly, have a great texture and taste great. I’ve always loved savoury sconnes, namely cheese and chive, so I thought about how I could take those flavours and use them in a healthy loaf. I also thought pumpkin would be a great addition in terms of flavour, texture and nutritional value. Luckily for my jet-lagged, grumpy bum self, the recipe worked the first time around.

If there’s one thing I love more than a food pun, it’s a food fluke.

My Pumpkin, Feta and Chive loaf is very straight forward and fuss-free. It has a hearty, dense texture and a wonderfully buttery flavour (sans butter), with pops of flair from the feta and herbs. Serve it toasted with your favourite nut butter (I love it with Mayver’s ‘Energy Spread’, made of peanuts, almonds, cashews, brazil nuts, hazelnuts, sesame seeds and spirulina), or with avo and poached eggs. It’s also got enough flavour and moistness to snack on as is (sorry, too tired to come up with a better synonym for ‘moistness’). It’s packed full of nutrients and fibre and, unlike regular breads, is relatively low-carb and high in protein.
So to all you carb-conscious creatures out there, now
you can have your bread and eat it, too.

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Pumpkin, Feta and Chive Loaf


  • 1 cup mashed Jap/Kent pumpkin (approx. 400g uncooked – see method)
  • 1.5 cups wholemeal spelt flour* (see notes for gluten free alternative)
  • 1 cup LSA meal (ground linseed, sunflower seed & almonds)*
  • 2 tsp baking powder (aluminium free, if possible)
  • 4 free range eggs, organic if possible, lightly beaten
  • 1/2 cup chopped chives
  • 150g Danish feta (it’s always better from the deli. Omit for dairy/lactose free)
  • 1/4 cup melted coconut oil
  • 1 tbs rice malt syrup (optional – this amount is tiny but you can omit to keep it sugar free. If you don’t mind the fructose, you can substitute for honey)
  • 3 tbs psyllium (available from the health food aisle of most supermarkets, as well as health food stores)
  • 1/2 tsp ground paprika
  • 1/4 tsp Himalayan sea salt
  • Fresh sage leaves or rosemary sprigs, plus a handful of pepitas (pumpkin seeds), to serve (these are optional, but the herbs on top infuse the loaf with their flavour as it bakes, and the pepitas add great texture!).


  1. Preheat oven to 180*C and line a loaf tin with baking paper.
  2. 400g uncooked and peeled pumpkin should yield 1 cup of mashed pumpkin. To make the mash, simply take 400g of peeled pumpkin and chop it into chunks. Steam chunks until soft, then mash until all clumps are removed. I’m all about short cuts, so if you’re feeling really lazy, you could always blend it. Set aside to cool.
  3. In a large bowl, combine the spelt flour, LSA, baking powder, paprika, psyllium and salt.
  4. In a separate bowl, combine the beaten eggs, melted coconut oil and rice malt syrup. Tip: to avoid losing half the syrup to its tendency to stick to the bowl, pour in the coconut oil first and swirl it around the edges. This will stop it from sticking. Add to the dry mixture and combine well.
  5. Gently fold through the mashed pumpkin and chives until well combined.
  6. Crumble the feta into chunks, and fold through the dough very gently, careful not to over-mix as you’ll break the feta up too much. The loaf will taste best if there are little chunks of feta throughout it.
  7. Spoon evenly into prepared loaf tin and smooth over the top with the back of the spoon. Arrange the sage leaves/rosemary sprigs over the top of the dough, and sprinkle the pepitas. Using your fingers, apply a very light pressure to the garnishes to ensure that they stick.
  8. Bake for 35-50 minutes, or until a skewer inserted into the middle comes out clean. I’ve provided such a time range because all ovens and ingredients vary. Mine took closer to 50 minutes, but that might be because I steamed my pumpkin for too long and it thus had a lot of water in it. Check it at the 35-minute mark, and take it from there.


  • For those with fructose malabsorption/IBS: the ingredients labelled with an asterisk (spelt and LSA) contain fructans, the almonds in the LSA more so than the spelt. I can tolerate large amounts of spelt, and some individuals have no issue with it at all, while others do. As with any potential irritant, test your own tolerance.
  • To make this loaf gluten free, leave out the spelt and use 2 cups of almond meal and 1/4 to 1/2 cup LSA instead. I can’t guarantee an absolute success because I haven’t tried it and it might not rise as well. You may need to use a little more mashed pumpkin to provide more moisture for all the nuts to soak up. Make sure you use gluten free baking powder, too. This alternative would not be wise for those with fructmal, as the almond content is too high.
Happy Nourishing!

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A smashed avo recipe that doesn’t taste like regurgitated avocado…

This post comes with a proceed-with-caution warning: my inner food snob is about to unleash. If you didn’t already know that I’m a  food snob, you’re about to. Chances are that if you’re reading this, you’re probably interested in food, cooking, health, wellness or all of the above anyway, so you’ve probably got a wee bit of food snob in you as well. And if you don’t, then I’m going to sound like a total brat. But that’s ok because I feel that my brattiness is well-justified, as all brats do.

Don’t get me wrong, I don’t think I’m the world’s greatest cook – not by any means. I stuff up recipes and make hideous meals all the time – I just don’t take pictures or blog about them. And given that I’ve only been cooking properly for the past two to three years (before that, all I cared about was eating), my culinary opinion doesn’t come with much authority. But I’ll never hesitate to offer it anyway…

I’m becoming increasingly frustrated with restaurants’ efforts when it comes to the most basic dishes. I believe that anyone and everyone paying for food has the right to be a food snob. If I were charging people real money for my food in a commercial landscape, everything about the entire experience would have to be pretty great: the presentation, the service, the ambiance and, most importantly, the food. I couldn’t live with myself otherwise. When eating out, which is probably far too often mind you, I always ask myself this: “Could I have easily made something that tastes and looks better than this?” If the answer is yes, then I’m not happy. Isn’t the whole point of “eating out” to relish in the pleasure of eating something you don’t have the ability, time or inclination to produce yourself? I’m sick of going to pretentious restaurants with snooty waiting staff and prices to match, then being totally underwhelmed by the food and leaving knowing I could have whipped up something a whole lot better myself for a fraction of the price.

I could ramble on with a thousand examples, but you’d probably never return to my blog again. So I’ll share one grievance that’s becoming more and more frequent, and less and less well-tolerated: down-right crappy breakfasts. Melbourne prides itself on its top-notch brekkies, and competitive trendy cafe-filled areas such as Richmond, Hawthorn and Collingwood even more so. So when you take regular trips to Urban Spoon’s top-rated Melbourne brunch joints and the breakfast menus display prices that equal those of standard restaurants’ dinners (20-30 bucks), it’s your right as a generously paying customer to expect a pretty shit-hot breakfast. Yes, I made a punny.

But when the waiter takes 20 minutes to ask if you’d like something to drink, then the chef is less than accommodating of your food intolerances, insisting that “no menu items can be altered or cooked without garlic and onion” and you’re left with poached-eggs-and-your-choice-of-sides for the gazillionth time since you developed this crappy intolerance, then you’re getting pretty annoyed. Then, when your family receives their delectable Spanish baked eggs and gourmet breakfast burgers, you’re thinking: those $12 poached eggs better be hot and cooked medium, that $9 side of smoked trout or salmon wouldn’t want to taste like a fish market smells at 4pm, those grilled tomatoes better be all juicy and herby (and not be covered in minced garlic so you don’t have to send them back), that spelt sourdough should not be soggy, the sauteed spinach shouldn’t leave the rest of your plate swimming in oil and, for heaven’s sake, that $7 “smashed avocado” better not taste like the chef chewed up an avocado and spat it out on your plate…

Far too often lately, I’ve been served a cold plate of under or over-done poached eggs, overly fishy fish, tasteless tomatoes, soggy bread, super oily spinach and what I now coin ‘regurgitated avocado’. A lover of fresh, whole produce, I believe that basic is best – real food sings for itself. You don’t need complex cooking methods and a million ingredients to make food taste wonderful. A little always goes a long way in the kitchen, but a little love is still needed to give any dish pizzazz, even if it is only breakfast. And why should breakfast be less delicious than any other meal?! When you’re paying premium price for food, or any price for that matter, you have the right to expect to get what you pay for. 

So, here’s my take on ‘smashed avocado’: it’s super tasty, quick and easy and calls for minimal ingredients with a whole lotta taste. It can be used to add some spunk (and a bunch of nutritional benefits) to any breakfast, and it’s great as a spread, salad topping, guacamole or even a healthy dip alternative. I served mine on organic spelt sourdough with poached eggs and smoked salmon. Nourishing, simple, cheap and, most importantly, YUMMO!

Simple Avo & Bulgarian Feta Smash

Serves 3 as a side

  • 1 large ripe avocado*, skin and pip removed.
  • 40g Bulgarian feta (you could also use Danish feta, or Goats for dairy-free)
  • Juice of 1/4 – 1/2 lemon (to taste)
  • 1 small handful fresh coriander, roughly chopped
  • 2 large spring (green) onions, chopped (green part only for those with FructMal), or 2 tbs chopped chives
  • Cracked black pepper, to taste
  • Himalayan pink sea salt, to taste


  1. In a small bowl, mash avocado and half the feta with a fork. Don’t worry about getting it totally smooth – the chunkier, the better.
  2. Add the juice, coriander and green onion and stir to combine. Add the pepper and salt to taste & add more lemon juice if needed. The lemon juice will also delay the avocado’s natural browning process (handy side tip: you can use fresh lemon juice to prevent sliced fruits like banana and apple from going brown, too!).
  3. Add the rest of the feta and stir until just combined. Use immediately. Leftovers will keep covered in the fridge for the rest of the day, but will begin to brown after a few hours.

*I’ve recently started introducing more avocado into my diet. At the beginning of this year, I couldn’t tolerate more than a spoonful. I can now tolerate much more. If you’ve got FructMal and you’re not sure of your tolerance to avocado, just be careful. As always, tolerance to FODMAPs varies greatly from individual to individual and the best way to ensure a happy gut is to test your own tolerance.

Happy Nourishing!