Brooke Kelly

Brooke Kelly A clinical nutritionist (BSc) who loves to cook. Delicious real food recipes & programs. Shop my 4 WEEK GUT RESET now via my website.

Steamed bass groper with greens in a yuzu, miso, corn & ginger broth 💛🍋🐟I found fresh yuzu at the market (a rare find an...
25/05/2026

Steamed bass groper with greens in a yuzu, miso, corn & ginger broth 💛🍋🐟

I found fresh yuzu at the market (a rare find and so much better than anything bottled), and picked up the most beautiful fish from , turning it into this quick, warming, deeply nourishing bowl.

It’s the kind of food you make on a grey, rainy day when you’ve got zero energy but still want something that actually looks after you — steaming hot, fragrant with ginger and miso, brightened with yuzu, and finished simply with greens and sweetness from corn.

The full rainy-day cure recipe is in this week’s newsletter — link in bio.

23/05/2026

thoughts about culture in 🍷

21/05/2026

Welcome back to Episode 2 of “Brooke Cooks” with Oscar Solomon at 🍽️ One of those dining rooms that just holds its own energy — concrete walls, low lighting, and generous yet refined plates of some of the best Greek food in Sydney, still holding strong after all these years.

On the menu today: Oscar’s take on a classic Apollo dish: ‘Oxtail Kritharaki’ — think Greek risotto, but with risoni. Served with slow braised oxtail and finished the only way it should be — with a shower of mizithra cheese.

One that was every bit as delicious as it was fun to make.

Thanks for the perfect kitchen fit 💙

The best little getaway with my favourite people 🐚🍴🤍 Get yourself friends who care about the menu as much as you do.
20/05/2026

The best little getaway with my favourite people 🐚🍴🤍 Get yourself friends who care about the menu as much as you do.

19/05/2026

made us do it 😂

My acupuncturist told me to eat more warm foods so here we are… a slightly untraditional chicken and chickpea red curry ...
13/05/2026

My acupuncturist told me to eat more warm foods so here we are… a slightly untraditional chicken and chickpea red curry 🌶️🫚🧡 loaded with onion, garlic, ginger, curry leaves, thai red curry paste, coconut milk, bone broth, potatoes and greens. Recipe + why I’m retiring my salad era (for now) up on Substack (link in bio).

The best thing in the world is cooking for your bestie with your besties ! Teamed up with for a very special dinner to ...
11/05/2026

The best thing in the world is cooking for your bestie with your besties ! Teamed up with for a very special dinner to celebrate our beautiful 🎂💕What a privilege it was to create a menu together for her special day - thank you for trusting us! 🫒🫜🐟🍴

The menu:

Marinated olives

GF focaccia, vegan butter, olasagasti anchovy, lemon & fried sage

Autumn harvest plate served with vegan walnut pesto

 hapuka side with green olive, parsley, dill, pine nut & coriander seed gremolata

Burrata, marinated capsicum, capers, fresh chilli, vinocotto & Robbie’s farm extra virgin olive oil + toasted GF brioche

Cumin roasted pumpkin wedges, tahini sauce & toasted hazelnuts

Radicchio, butter lettuce, cos, rocket, dill & parsley salad with maple dijon dressing

Vegan blueberry meringue celebration cake, hand made and delivered by 💌

Nothing better than pan toasted banana bread 🍌 in butter 🧈 with a dusting of cinnamon + flaked salt. The actual bread i...
07/05/2026

Nothing better than pan toasted banana bread 🍌 in butter 🧈 with a dusting of cinnamon + flaked salt. The actual bread itself is GF / DF oh AND the recipe is up on my substack (if you aren’t already subscribed) 💌 link in bio x

04/05/2026

A very autumnal salad (that’s almost too pretty to eat!) 🍂🧡Crispy golden Jerusalem artichokes, shaved zucchini flowers, whipped lemony ricotta, anchovies and a bright orange vinaigrette. An absolute show-off for the dinner table. Full recipe on this weeks newsletter 💌 (link in bio) x

Breaking-the-fast 🥞🥣🥚💕 Some ideas for you i’ve been eating this last month… 1. Confit salmon bowl with gf focaccia, broc...
30/04/2026

Breaking-the-fast 🥞🥣🥚💕 Some ideas for you i’ve been eating this last month…

1. Confit salmon bowl with gf focaccia, broccolini, avocado and a little salad of shaved radish, pomegranate and radicchio.

2. Creamy oats cooked in soy milk with flax meal, h**p seeds, half a banana and cinnamon > whisked through egg whites at the end for extra protein and deliciousness. Topped with pomegranate, wild frozen blueberries and ABC butter.

3. Jammy eggs, crispy oyster mushrooms with rosemary, smoked trout, barrel aged feta, avocado, sauerkraut, sourdough and a little side salad.

4. not cross bun with salted butter

5. Homemade gf / df banana bread, pan toasted and topped with ricotta, toasted coconut, raw honey, cinnamon and sea salt.

Autumnal produce guide 🍁 ! It’s no secret I get excited about produce, and this is one of my favourite times to cook - t...
23/04/2026

Autumnal produce guide 🍁 ! It’s no secret I get excited about produce, and this is one of my favourite times to cook - things that roast well, braise beautifully, and taste better when given a bit of patience. 

As the season slows down, so do we and I love how naturally the produce mirrors that.

So here is my late-April market report: what I’m buying, cooking, and eating right now.

You can find the full list + how I love to eat them in my newsletter (link in bio) 💌

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