Brooke Kelly

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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.

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.

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) 💌

15/04/2026

Introducing ”Brooke Cooks…” 🍽️ I honestly can’t tell you how excited I am to finally share this! This series has been something I’ve poured so much into behind the scenes, and getting to bring you inside some of Sydney’s best kitchens — with some of Australia’s most incredible chefs — feels really special.

Food, to me, is everything. It fuels us, supports our health, and connects us to culture, people, and place. And chefs are such a huge part of that — they’re the ones keeping us connected to our food in a real, meaningful way. Over time, I’ve realised they’re also some of the most interesting, passionate people, and I really wanted to showcase that.

There was no other way to start this series than with this guy — Samuel Rozsnyoi (you might know him as the head chef of Chiswick | Woollahra … and yes, also my partner).

On the menu today: Whole butterflied Murray Cod, braised leeks, curry butter, and garden salsa.

This is just the beginning.

Massive thank you to my dream team:
Dexter Kim
Jake Kelly • food & travel
Mirae

11/04/2026

Saturdays are for markets, matcha and ballet flats 🫜🍵🩰Radical Yes

07/04/2026

Growing up, on the evenings when my mum was too tired to cook, she’d make what she called a “bitsy plate” - a small collection of simple, delicious things. A slice of cheese, buttered baguette, cut fruit and vegetables, and always a little pot of yoghurt.

The other day I found myself staring into the fridge, unable to decide what to have for lunch… so I made my own grown-up version of the bitsy plate:

Sourdough toast, jammy eggs, hummus, grilled halloumi with honey, sliced cucumber, radishes, Sam’s fermented peppers, seaweed sauerkraut, leftover baked salmon from last night and a little side salad. Still a kid at heart, just with slightly fancier snacks now 🫜🧀

30/03/2026

Nonna core is in 🍅✨markets, slow cooking, windows open, music on, something simmering.

Last week: scoring and peeling cherry tomatoes to melt down into a rich, slow sauce for Murray cod with basil + capers… my secret crispy twice-cooked potatoes with olive oil + rosemary, and a green bean + roasted fennel salad with punchy green bagna cauda and toasted almonds.

I’ve always loved a night out, but lately i’m more addicted to feeling good… turns out the best nights are at home, barefoot, making sauce.

Life update + a full nonna-inspired menu & recipes (incl. the perfect roast potato secret) on my substack 💌

26/03/2026

My favourite way to start an autumn morning is with a big bowl of creamy banana pudding oats topped with tart poached rhubarb, crunchy walnuts and a drizzle of honey 🍯💕

Carbs often get a bad rap, but in the right context (paired with protein, fibre, and healthy fats) they’re deeply satisfying, nourishing, and actually good for you. All of this + the recipe is in my newsletter 💌 (link in bio) x

18/03/2026

My perfect autumn’s day in Sydney’s inner west // city 🍂:

A visit to for a restock

A seasonal brunch plate + mortadella focaccia sambo and salad at .syd

Coffee stop at // walks around Crown Street, Surry Hills

A good book // a vino + some snacks at

Two flavours // one scoop combo: pistachio + hojicha at darlinghurst

16/03/2026

RASPBERRY VANILLA CHEESECAKE “GELATO” with MATCHA GRANOLA 🩷🍦A few things I never thought I’d be a fan of: the Creami and cottage cheese. And yet… here we are.Every few months I convince myself I’m suddenly the kind of person who eats cottage cheese on toast. Reader, I am not. No matter how hard I try, it remains (in my humble opinion) the worst cheese in existence. But blended into dessert? Incredible.

So here is a raspberry and vanilla “cheesecake gelato” finished with a scattering of my new favourite matcha granola. It’s high-protein, low-sugar, and suspiciously acceptable as breakfast.
Recipe on Substack (link in bio) 💌

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