It's the last day of winter and I am treating my damn self to chorizo and vongole baked risotto. Recipe courtesy of the beautiful and talented @leahitsines: "If you’re looking for a simple seafood dish that really hits the spot, this is it! If you can’t find vongole or clams, use mussels instead. Or swap them for some firm fish or a diff­erent meat – perhaps bacon or Italian sausage." 🌟 GLUTENFREEFOODIE.COM.AU 🌟

Yes, it was delicious ✅️ No, it wasn't gluten-free 🤦🏻‍♀️ Will NOT be back! Nonetheless, a wonderful catch-up with these beauties 💞 I'm so lucky to have such empowered, inspiring women in my life!

Four years ago, I nervously strolled into @emralabeauty for a mani-pedi appointment. Little did I know I was about to meet a woman who would become a lifelong friend. @kate.forbes82, whenever I'm with you, I feel at peace. I never feel judged, even though we often get into the nitty-gritty of life, and I always leave you feeling warmth in my heart. I feel understood. I feel grateful. I feel I can get through anything in life with you by my side. Your generosity is unbeaten – proven once again when you ordered special gluten-free cupcakes for me and @lynjenb for YOUR 40th birthday party (@littlebarnesbakery, you did an incredible job 👏). You bring new meaning to '40 and fabulous'. I hope you know how special you are to me 💞

The Grumpy Barista? More like The Delightful Genius! Legit the best lunch I've had in Sydney in a looooooooooong time 👏 Other bonuses: ⭐️ The barista checked with the chef to make sure my meal would be gluten-free. ⭐️ The waitress happily skipped as she went about her business. Love when people love life!

Grilled zucchini with warm yoghurt and saffron butter did not disappoint tonight 😊 Says chefs @noorishbynoor and @ottolenghi: This recipe is inspired by kousa b’laban, a Levantine dish of stuffed baby marrow cooked in yoghurt. In this simplified version, the yoghurt sauce and grilled zucchini are cooked separately, then served with a quick saffron butter to spoon on top. There’s a bit of an art to cooking yoghurt without having it curdle; stabilisers such as cornflour and egg yolk tend to do the trick, as does cooking the yoghurt on a moderate heat, stirring continuously and gently warming through without boiling. The result: a silky-smooth and tangy sauce, great for these zucchini but also with other grilled veggies, fatty meats or even as a sauce to pasta. Thanks for the recipe, guys 😘

A cracking day for some fish and chips by the river 😊

I could go another one of these Davidson plum and cacao magnums... I miss @eden_health_retreat 🤍

Days are warm, nights are cool; still the perfect weather for porchetta 🤤 Says chef @karen_martini: Rome noisily lays claim to porchetta, but it is equally championed by many other regions. The version most of us are familiar with consists of pork belly and loin, seasoned, spiced and rolled, then roasted until the skin crackles. In Italy, that neat roll is just as likely to be a whole pig, boned, spiced and often stuffed with the offal, then rolled and cooked – ideally over coals, and for many hours – until the skin is gloriously blistered. The constants are the inclusion of fennel (either seeds or wild fennel fronds, or both), garlic and rosemary, and for the flesh to be well salted, giving it a cured feel when cooked. Seasoning and leaving overnight is a critical step, so don’t be tempted to skip it. The meat is eaten both hot and cold. Hot, it is eaten with sides such as potatoes roasted with garlic and rosemary, and wilted bitter greens such as cime di rape or chicory (witlof/endive) – but more often than not it is hungrily stuffed into a roll (gluten-free for you all) with nothing much else, and needing nothing much else, either. Cold, it is sliced more finely and used in a sandwich, much like ham or the like. However you eat it, porchetta is simply marvellous. Thank you so much for sharing on glutenfreefoodie.com.au, lovely 😘 📸 @markchew_photography

I love my life back home, but I'm so sad to leave this nirvana 💔 The best retreat I've ever had the pleasure of staying.

Actual mouthgasm with this salad. Legitimately the greatest I've ever eaten, and not just because it looks stunning. This was more than a medley of flavours, textures and nutrients. It was... HEAVENLYYYYYYYY. I now have a new mission: to make one of these chefs fall in love with me and convince them to cook for me for the rest of my life. Seriously – it would make it so much easier to live a healthy life!

🌟 E D E N U P D A T E 🌟 I've snuck away to reception to let you know I'm having the BEST FREAKING TIME 🥰 Loving the kitchen staff for serving up this nommylicious, nourishing breakfast (the entire menu is gluten-free!) and loving myself sick after launching myself into Currumbin Valley on a flying fox 🤜 Next on the agenda: boxing, lunch, sound healing, afternoon tea, mud bath, dinner, gratitude session. I may never leave.

Warning: @liveatfresheating @goldcoastairport is NOT GF, despite it being labelled such. Instead, I inhaled this GF frittata at Blackstone Bar & Lounge and loved every morsel. Relish on the side is also GF 🤤