Total Healthcare Naturally

Total Healthcare Naturally Professional Integrative Naturopathic Clinic with a focus on womens health Cooking classes starting July 2022

What’s in your fridge today?After last weekend’s Sri Lankan cooking class, I had a bench full of leftovers curry, rice, ...
24/05/2025

What’s in your fridge today?
After last weekend’s Sri Lankan cooking class, I had a bench full of leftovers curry, rice, sambal and more. Too good to waste, but also too good to repeat. So I did what I always do: turned them into something new.

Samosas stuffed with spiced potato and chicken curry. Nasi goreng cooked with garlic and a fermented chilli sambal. Caramelised tomato soaked onions on ricotta toast.

Read the full post in this week’s Spice Chronicles via the Linktree in my bio.

How I turned a Sri Lankan feast into sambal samosas, nasi goreng and breakfast on sourdough with a zero waste philosophy

Celery, reconsidered.Marcella Hazan’s braised and gratineed celery with Parmesan surprised me in the best way — elegant,...
09/04/2025

Celery, reconsidered.
Marcella Hazan’s braised and gratineed celery with Parmesan surprised me in the best way — elegant, layered, and quietly comforting. If you’ve only ever used celery in a soffritto or as a crunchy snack, this recipe may shift your view entirely.

For the full recipe go to the Linktree in my Bio and follow the link to Substack.

Exploring Marcella Hazan’s layered, comforting dish of braised celery with pancetta and Parmesan

This week on Spice Chronicles I’m sharing a tropical trio built around a single pot of Balinese Bumbu broth, silken tofu...
08/04/2025

This week on Spice Chronicles I’m sharing a tropical trio built around a single pot of Balinese Bumbu broth, silken tofu, wok-steamed mussels, and a green papaya salad with a dressing made from pickled carrot brine.

The broth travels from dish to dish, deepening as it goes. Nothing wasted, everything connected. And for dessert? A grape and labneh cake made with the black grape conserve from last week’s brownies.

This is the kind of cooking I love, rooted, rhythmic, and just a little bit improvised.

For the full post, go to the Linktree in my Bio and follow the link to Substack.

Silken tofu, wok-steamed mussels, and green papaya salad, all woven from a single spiced broth

Who knew raw mushrooms could be this elegant? 🍄Marcella Hazan’s Insalata di Funghi e Formaggio began as a modest salad o...
06/04/2025

Who knew raw mushrooms could be this elegant? 🍄
Marcella Hazan’s Insalata di Funghi e Formaggio began as a modest salad of mushrooms and Swiss cheese—and evolved into a luxurious plate dressed with Parmigiano, celery, and white truffle. I cooked the original Knopf version yesterday and served it with melon and prosciutto. It was an exquisite surprise.
For the full story (and the recipe, with optional extras), follow the link in bio.

Mushroom and Cheese Salad

Breakfast, but not as you know it.Leftover bumbu tofu folded into eggs, gently scrambled, sliced, and wrapped in rice pa...
06/04/2025

Breakfast, but not as you know it.
Leftover bumbu tofu folded into eggs, gently scrambled, sliced, and wrapped in rice paper with crisp lettuce, coriander, chilli, and pickles.

High in protein, rich in phytoestrogens, and completely gluten-free.
A delicious way to start the day, and a reminder that breakfast doesn’t have to look like toast.

For the full story, go to the Linktree in my Bio and follow the link to Substack.

Scrambled tofu rice paper rolls

Two dips from one base.A slow-cooked caramelised onion dip becomes something new, folded with sweet peas, spiced sausage...
03/04/2025

Two dips from one base.
A slow-cooked caramelised onion dip becomes something new, folded with sweet peas, spiced sausage, toasted hazelnuts, and finished with fig balsamic glaze.

It’s simple, nourishing, and full of umami. And if you’re thinking about lunch tomorrow, there’s a whole Leftovers & Lunch Box section with ideas for turning this dip into the kind of packed lunch that feels like a reward.

For the full recipe go to the Linktree in my Bio and follow the link to Substack.

A slow-cooked onion dip meets its vibrant match with peas, spiced pork, and hazelnuts—two unique dips from one beautifully versatile recipe.

There’s a pot of stock simmering away on my stove today—quietly doing its thing while I work. I nearly always have one o...
26/03/2025

There’s a pot of stock simmering away on my stove today—quietly doing its thing while I work. I nearly always have one on the go. It’s how I stretch every veggie trimming, herb stem, and leftover bone into something full of depth and comfort.

A good stock brings warmth and complexity to everything it touches—and in this week’s Spice Chronicles, I’m sharing a global guide to making your own: from classic chicken and fish stocks to regional broths like Korean dashima, Vietnamese pho, and French fumet.

For the full recipe go to the Linktree in my Bio and follow the link to Substack.

From Korean master stock to French fumet, this is a simmering tribute to the heart of every kitchen, infused with memory, tradition, and the taste of time.

What do a Le Creuset, a French oven, and a backyard barbecue have in common? They’ve all helped me cook chicken the Marc...
25/03/2025

What do a Le Creuset, a French oven, and a backyard barbecue have in common? They’ve all helped me cook chicken the Marcella Hazan way.

In my latest Cooking with Marcella post, I’m diving into Marcella’s iconic chicken recipes—from stovetop pot-roasting to oven-roasted with rosemary, to a smoky, peppery grill-side classic. I’ve given you one base recipe, three faithful variations, and all the food pairings Marcella recommended to serve them with.

For the full recipe go to the Linktree in my Bio and follow the link to Substack.

Three iconic ways to roast a bird, the Italian way

A cake salé with a Sri Lankan soul. This Apéro snack takes the French classic and layers it with bold flavours—curry lea...
21/03/2025

A cake salé with a Sri Lankan soul. This Apéro snack takes the French classic and layers it with bold flavours—curry leaf oil, labneh, and a peppery spice blend form the base, while Fish Curry Butter, charred potatoes, marinated tuna, and lunu miris build a bite that’s rich, vibrant, and unforgettable.

This is Apéro with a global twist—where French technique meets Sri Lankan depth in a perfect, savoury balance. Try it on its own or as an elegant club sandwich.

For the full recipe, go to the Linktree in my bio and follow the link to Substack.

A cross-cultural bite blending French technique, Portuguese inspiration, and Sri Lankan spice

✨ Sri Lankan Canned Mackerel Curry – A Family Favourite ✨Some dishes are woven so deeply into home cooking that they rar...
21/03/2025

✨ Sri Lankan Canned Mackerel Curry – A Family Favourite ✨
Some dishes are woven so deeply into home cooking that they rarely make it onto restaurant menus. Sri Lankan Canned Mackerel Curry is one of them. Quick, budget-friendly, and packed with depth, it’s a comfort dish that brings back memories of meals with my Sri Lankan friends as a child.
For those unsure about canned fish, trust me, this curry will change your mind. The spiced gravy transforms humble mackerel into something truly special. Serve it with Lunu Miris, coconut roti, string hoppers, or rice, and add a simple veggie side like mallung or a dry bean curry for a complete meal.
Also, keep an eye out for my upcoming Apéro post, where I’ll be using this curry in a completely different way!
📌 Full recipe and story now on Spice Chronicles.
For the full recipe, go to the Linktree in my bio and follow the link to Substack.

A Homestyle Sri Lankan Classic You Won’t Find in Restaurants

Marcella Hazan’s Tomato Sauce 1 is a lesson in patience, balance, and the art of simplicity. This sauce, with its deep, ...
18/03/2025

Marcella Hazan’s Tomato Sauce 1 is a lesson in patience, balance, and the art of simplicity. This sauce, with its deep, rich flavour, was my introduction to Marcella’s world of Italian cooking and became a staple in my early years in London. If you’ve enjoyed making this, you might also love Tomato Sauce III, the beloved butter and onion sauce, which offers an entirely different but equally rewarding experience. Stay tuned for my next post on Tomato Sauce II, a lighter and fresher variation that showcases yet another facet of Marcella’s genius.

A Classic Italian tomato sauce, perfected through slow cooking with soffritto base.

Tuna salad might sound simple, but Silvio, an elderly Italian gentleman I once knew, taught me that simplicity done righ...
14/03/2025

Tuna salad might sound simple, but Silvio, an elderly Italian gentleman I once knew, taught me that simplicity done right is an art. 🍅🐟🌿

Silvio’s fridge was almost bare the day he proudly showed me his salad—just ripe tomatoes, crisp cucumber, fresh parsley, and good Italian tuna. No onion, no basil, no extras—just the essentials, cut with the precision of a man who knew how a salad should be made. Dressed with olive oil at just the right moment, finished with sea salt and black pepper.

I made it that very night, just as he instructed. It was perfect.
Make it for yourself, exactly as Silvio did. No extras. Just reverence for good ingredients and the patience to let them shine.

📖 For the full recipe go to the Linktree in my Bio and follow the link to Substack.

An elderly Italian gentleman’s perfectly balanced tuna salad, made with just a handful of ingredients and a lifetime of culinary wisdom.

Address

1 Nott Street
East Mackay, QLD
4740

Opening Hours

Monday 9am - 5:30pm
Tuesday 9am - 5:30pm
Wednesday 9am - 5:30pm
Thursday 9am - 5:30pm
Friday 9am - 4pm
Saturday 10am - 12pm

Telephone

+61413187439

Website

https://linktr.ee/LisaMcLean

Alerts

Be the first to know and let us send you an email when Total Healthcare Naturally posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Practice

Send a message to Total Healthcare Naturally:

Shortcuts

Share

Category