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Amanda Niehaus


FFF LOVES…  well, we just love Amanda. Strong, passionate and gorgeous, she is our No 1 Organic-FFF!

What are your staples?
I like experimenting with different flavours, but my basics are: extra virgin olive oil, coconut oil, flour (every kind you can imagine!), sea salt, cumin, lime, Barambah Organics milk, veggies and herbs from the garden, coconut milk, beans (of all sorts), passata and butter. Real, organic butter.

What are your indulgences?
I wish I could say I didn’t indulge every day … but life’s short, right? I love homemade mayo, sour cream, coffee, Green & Blacks chocolate, red wine, and Ivyhome Dairy organic ‘mud cream’ (FFF notes: Mud cream is cream so thick, it’s just one step away from butter!).

What can’t you live without?
Robbie. Wait, you mean food? Then, dairy. Specifically, sour cream. And I discovered in eastern Europe this year that there are whole cultures based around sour cream. Love it.

What is past its use-by-date?
I just found two wilty kale leaves this morning … poor little guys. Actually, I’m pretty good at using things up – I hate wasting food. A lot of my recipes use up those sad, lonely little ingredients.

What is your pantry craving?
Space. We live in a townhouse so I look at all those spacious country kitchens in magazines and drool. Sometimes I wonder … do we actually need a second bedroom? Nelle could sleep in a pantry, couldn’t she?

About Amanda (in her own words):
I’m an American ex-pat, living in Brisbane with my two favourite people in the world – Robbie (my partner) and Nelle (our 3 year old). And a really cute Jack Russell. And now, a garden. And I suppose you could say I live with my laptop, too – I’m on it so much.

After having breast cancer at age 32, I decided to eliminate as many chemical contaminants in my family’s life as possible – you know, the pesticides and herbicides and BPAs and funny unpronounceables … and Easy Peasy Organic was born.

My philosophy is that having a healthy, sustainable lifestyle can be easy, cheap, and practical. So my recipes are based around stuff you’re likely to have in your pantry (or, ahem, should have), and things you can create with a 3 year old pulling on your skirt.

My background is actually in ecology (I even have a PhD!), but cancer and motherhood have taken me down another path. Now I write about food, and living, and even science. I take lots of photos and spend a lot of time with my friends … and of course, my two favourite people.


Luke Mangan


FFF LOVES… Luke’s new book The Making Of A Chef, a fascinating account of Lukes career and life as one of Australia’s most popular and internationally renowned chefs.

What are your staples?
Green tea, olive oil, sea salt, ginger, garlic and wasabi.

What are your indulgences?
Expensive wine — French Montrachet is a favourite. Great Australian cheese and Haigh’s chocolate.

What can’t you live without?
My Volvo and my Blackberry — I’d die without it.

What is past its use-by-date?
My wardrobe! Could do with a good shopping expedition…

What is your pantry craving?
At the moment some basic ingredients. I tend to shop as I need it. I also have a love for Wagon Wheels and ran out last week!

About Luke Mangan:
Luke Mangan is a multi-award winning and internationally recognised Australian chef and restaurateur, media personality and an active participant in food and industry events both within Australia and internationally. Luke’s career began at  15 under the tutelage of the great Herman Schneider at the famed Two Faces restaurant in Melbourne. After completing his apprenticeship, Luke moved to London to work under the guidance of the chef and owner of The Waterside Inn, a three star Michelin restaurant in Berkshire, England. It was here that his love affair with top quality produce and cuisine as well as a distinct soft spot for French classics began. Luke has owned and operated a number of award winning restaurants and bars. His current portfolio of restaurants includes Glass Brasserie at the Hilton Sydney, Salt Tokyo in Japan, and South Food + Wine in San Francisco, with more planned in the near future. Luke is also a consultant for Virgin Group, a role secured after Virgin’s owner Richard Branson invited him to be a celebrity guest chef on his private island. In 2004, Luke was invited by the Australian Embassy in Copenhagen to showcase a number of Australian menus during the week of the royal wedding of Crown Prince Frederik and Mary Donaldson. More recently he was invited by the Red Cross and Danish Embassy to cook for the royal couple at several events on their Royal Australian Tour in March 2007. Appearing on a number of food programs both in Australia and overseas, Luke is Channel Nine’s Today Show chef and has featured on NBC’s Today Show many times. Recently Luke filmed his first TV program in Asia, Appetising Adventures with Luke Mangan, which recently aired in the US and Australia. Luke is the author of three cookbooks, including BLD, co-authored by Sydney Morning Herald journalist Lisa Hudson, Luke Mangan Food, and more recently Luke Mangan Classics. He has also worked as a food editor, penning popular columns in the Good Living section of The Sydney Morning Herald and Epicure in The Age in Melbourne.