Inspired local foodie shares her passion for food fabulosity
Belinda MacDonald is a Cambridge born and raised self-confessed ‘foodie’ who lives and breathes her passion for vibrant, fun, and flavourful food!
Growing up on a lifestyle farm, Belinda - known as Bel - was inspired by her parents’ (Sue and John Bodie) self-sufficiency from an early age. Foraging, planting, pickling, milking the cow, and cooking sparked her passion.
Bel graced our screens in 2014 on TV on My Kitchen Rules (MKR) New Zealand season one. Together with teammate and best friend Neena Truscott, the winning duo showcased their own unique, boldly-flavoured style of cooking combinations.
During the first New Zealand lockdown in 2020, Bel launched a new website www.flavourbomb.co.nz, which is a subscription-based service and has over 400 creative videos for 10 minute meals. This helps busy home cooks - both local and all over the globe - make low-carb recipes, packed with herbs, spices and some clever ingredient swaps.
Her two cookbooks, Flavour Kiss and Flavourbomb are both best sellers, and at the time of publication, she was working on another book that will feature her own photography, as well as delicious recipes. Bel does all of her work from her country kitchen in Maungakawa, and as a foodie, she says she has the best job.
“I’m an artist and food is my medium,” she says.
Bel’s renowned for her strong bold flavours, but also seasonal simplicity, because she is a busy ‘uber’ mum to her girls, Olive, Clover and Annabel. Still, she finds the time to create delicious healthy family meals and desserts that are bursting with “fabulosity, colour and playfulness,” because she says life’s too short to eat beige.
For more about Bel or to subscribe to her service, visit her website www.flavourbomb.co.nz.
Happy Chocolate
Happiness is this chocolate block, packed with seeds and happy berries (aka) goji berries, antioxidants, flavours, textures and of course made with ease, for extra happiness in the household!
Serves 8 happily
Ingredients
250g dark 80% chocolate, broken up
3 heaped Tbsp almond butter or any nut or seed butter you have in the pantry
2 Tbsp maple syrup or honey
Big pinch sea salt, plus extra to sprinkle
1 tsp ground cardamom
1/2 cup pumpkin seeds (few extra for on top)
1/2 cup sunflower seeds
1/2 cup goji berries (few extra for on top) you could also use cranberries
1/2 cup puffed quinoa or nuts, coconut, granola etc.
1 Tbsp chia seeds
Dragon fruit powder or freeze-dried berry powder, to garnish and extra vibrancy!
Method
Line a 30 x 20cm baking tray with baking paper, set aside.
Place a saucepan on the heat filled with some water and a glass or ceramic bowl above it to gently melt your chocolate. Gather all the rest of your ingredients together while the chocolate is melting. Tip the almond butter, maple, salt and cardamom into the pool of dark chocolate, mix to combine, followed by the seeds and gojis. Mix well then tip onto your prepared tray, flatten out with a rubber spatula to an even slab, use some of the hot water from the saucepan to prevent the chocolate sticking onto your spatula. Sprinkle with extra gojis and pumpkin seeds, followed by the dragon fruit powder and extra salt. Chill for a couple of hours or freeze until its set and then cut into perfectly irregular bites or shards. Store in the fridge or freezer, enjoy with a cuppa for some happy memories with your favs!!
Fried Haloumi with Chilli, Basil and Lime SPLASH
Foodies, this is such an epic drizzly spicy SPLASH, to slosh on anything, from fish, to chicken, lamb, leaves, yoghurt and especially squeaky fried cheese!! The bold flavours will transport you to a sunny beach location in a jiffy...totally simple but stunning!!
Serves 2-3 as part of a mezze/sharing plate
Ingredients
1 packet of drained haloumi cheese sliced into pieces
For the splash
Juice and zest of a lime or lemon
1 red chilli, split and deseeded, finely chopped or just sliced thinly, whatever your chilli vibe is!
10g fresh coriander chopped.
10g fresh basil, I used purple and Thai basil combo, finely chop some, keep the rest to garnish.
2 Tbsp avocado lime oil or extra virgin olive oil
Sea salt and pepper, to taste
Method
Mix all ingredients together to create a sharp, bold, spicy drizzle. Set aside while you fry your halloumi. Pat the cheese dry and slice into pieces, season with a touch of salt and black pepper then fry gently in a little olive oil on each side to cook and caramelise the cheese...serve up immediately, sooo YUM!
