• 07.04.14 Eat, Learn

    America and the great portion distortion

    I recently got back from a very quick trip to the US. I decided last minute to fly over for a conference focusing on weight management; and so on a whim, booked flights and accommodation, and spent a total of 4 days in St Louis, Missouri – the “Gateway to the West”. What an experience! […]

  • Lebanese chicken by Pete Evans

    Lebanese chicken with radish salad Serves 4 Ingredients 1 kg butterflied chicken pieces (ask your butcher to do this) sea salt and freshly ground black pepper Marinade 1 tablespoon ground cinnamon 2 tablespoons ground cumin 10 cardamom pods 4 allspice berries 1 tablespoon ground turmeric 1 ½ teaspoons paprika 4 garlic cloves, chopped 3–5 cm […]


    At SumoSalad, we only serve Free Range Chicken, it’s all part of our plan to serve you food that is as ethically sourced & healthy as possible. So you can eat our delicious salads and know you’re doing good for yourself and the planet! Want to know more? Check out the most frequently asked question […]

  • 05.03.14 Eat, Learn

    Why I love cooking with coconut oil

    I’m often questioned about what oils to use in cooking, and I always reply with, “that’s simple as I only use one (apart from lard, beef tallow and duck fat from ethically raised animals).Virgin Coconut Oil!”  Plus I of course use an organic, cold pressed, virgin olive oil for pouring after cooking to add flavour […]

  • Urban gardens
    04.03.14 Eat, Grow, Learn

    Grow your own veggie garden

      The fresh herb and veggie garden is a huge hit in my house. Every day, the kids and I will go and pick a bunch of fresh ingredients, such as kale, coriander, and beetroot, to whip up a new master piece (well, try). If the kids approve of my creation, then I know it’s […]