{"id":12620,"date":"2025-05-20T15:41:47","date_gmt":"2025-05-20T05:41:47","guid":{"rendered":"https:\/\/www.nellylecomtephotography.com.au\/?p=12620"},"modified":"2025-05-20T15:41:48","modified_gmt":"2025-05-20T05:41:48","slug":"a-delicious-recipe-from-the-head-chefs-at-gwinganna-justin-addie-and-steve-crawford-a-cook-book-production-for-gwinganna-health-resort-with-my-long-term-friend-spa-chef-editor-writer-and-producer","status":"publish","type":"post","link":"https:\/\/www.nellylecomtephotography.com.au\/?p=12620","title":{"rendered":"What does a Food photographer Eat?"},"content":{"rendered":"\n


MUSHROOM & MACADAMIA SOUP<\/em><\/h2>\n\n\n\n

A delicious recipe from the Head Chefs at Gwinganna Justin Addie and Steve Crawford. A Cook Book Production for Gwinganna Health Resort with my long term friend, spa-chef, editor, writer and producer Sam Gowing<\/a><\/p>\n\n\n\n

\"\"<\/a>
Mushroom Soup Image by Nelly le Comte for Gwinganna Gourmet<\/a><\/figcaption><\/figure>\n\n\n\n

Macadamia nuts are a significant source of omega-7 fatty acids, specifically palmitoleic acid, have antiinflammatory<\/em> properties and could play a role in regulating lipid metabolism, insulin sensitivity and glucose<\/em> homeostasis. In other words, a healthy digestion.<\/em><\/p>\n\n\n\n

\n
\n

1 tsp olive oil<\/em><\/p>\n\n\n\n

1\/2 large brown onion, diced<\/em><\/p>\n\n\n\n

1 small clove garlic, minced<\/em><\/p>\n\n\n\n

1\/2 tsp ginger, grated<\/em><\/p>\n\n\n\n

2 cups button mushrooms,<\/em><\/p>\n\n\n\n

chopped<\/em><\/p>\n\n\n\n

3 Swiss Brown mushrooms,<\/em><\/p>\n\n\n\n

chopped<\/em><\/p>\n\n\n\n

100g macadamia nuts<\/em><\/p>\n\n\n\n

1\/2 tsp ground coriander<\/em><\/p>\n\n\n\n

1\/2 tsp ground cumin<\/em><\/p>\n\n\n\n

1\/2 tsp salt<\/em><\/p>\n\n\n\n

1 ltr rice milk<\/em><\/p>\n\n\n\n

to serve<\/em><\/p>\n\n\n\n

dried mushrooms, torn<\/em><\/p>\n\n\n\n

cracked black pepper<\/em><\/p>\n\n\n\n

parsley oil<\/em><\/p>\n\n\n\n

6 tsp cashew cream<\/em><\/p>\n\n\n\n

<\/p>\n<\/div>\n\n\n\n

\n

In a large saucepan heat oil, add garlic, onion and ginger and saut\u00e9 until<\/em> translucent, about 7 minutes.<\/em><\/p>\n\n\n\n

Add chopped mushrooms and macadamias and cook until the mushrooms<\/em> begin to soften, about 3-4 minutes. Stir in spices and cook for 1 minute, then<\/em> add the rice milk.<\/em><\/p>\n\n\n\n

Bring to a boil then reduce heat and simmer gently for 30 minutes. Allow<\/em> to cool slightly then transfer to a high-speed blender and puree to a fine<\/em> consistency.<\/em><\/p>\n\n\n\n

Divide into serving bowls and garnish with dried mushrooms, cracked black<\/em> pepper, a drizzle of parsley oil and a swirl of cashew cream.<\/em><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

MUSHROOM & MACADAMIA SOUP A delicious recipe from the Head Chefs at Gwinganna Justin Addie and Steve Crawford. A Cook Book Production for Gwinganna Health Resort with my long term friend, spa-chef, editor, writer and producer Sam Gowing Macadamia nuts are a significant source of omega-7 fatty acids, specifically palmitoleic acid, have antiinflammatory properties and […]<\/p>\n","protected":false},"author":1,"featured_media":12370,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28,29],"tags":[54,49,48,39,41,51,126,52,47,138,65],"class_list":["post-12620","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookbooks-nelly","category-recipes","tag-byron-bay","tag-cookbook","tag-food","tag-food-photography","tag-food-styling","tag-foodphotography","tag-foodphotographymentor","tag-foodstyling","tag-photography","tag-photographymentor","tag-recipes"],"yoast_head":"\nWhat does a Food photographer Eat? - Nelly le Comte<\/title>\n<meta name=\"description\" content=\"A delicious recipe from the Head Chefs at Gwinganna Justin Addie and Steve Crawford. 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