LUXE / HEALTH Bali travel bible…part one

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From the moment you step off the plane in Bali, the suffocating heat wraps itself around you and almost instantly, the heady smell of incense fills the air.  This is Bali…and it is beautiful.

Although I’ve been lucky enough to travel to Bali before, it’s a country I’m endlessly fascinated by.  I love its people, always so warm and welcoming, the culture and the sights and smells that overwhelm your senses.  There is also a seemingly never-ending list of things to do and see, and places to eat!

So, while this is by no means a comprehensive list (and no doubt I will update this post on each subsequent visit), here is part one of my LUXE / HEALTH Bali travel bible.  I hope if you’re lucky enough to venture to this beautiful part of the world that you can tick some of these hidden gems off your list.

On this latest trip, we were based in Seminyak, a bustling hub of motorbikes, shops and delicious restaurants that will leave your mouth watering.  So here are some of my favourite spots to eat…

Revolver Espresso
Jl kayu aya / Gang 51
Seminyak – Oberoi


Revolver was without a doubt our favourite spot for coffee, breakfast and a fresh juice.  Their menu is amazing, but I would definitely recommend trying their signature dish The Revolver, aka smashed avo and poached eggs.  Other honourable mentions include Goodfellas, ricotta pancakes with berries, the Tony Montana juice and Bulls Eye, their delicious homemade muesli with almond milk.  Bang, bang!

Corner House
Jalan Kayu Aya, Seminyak

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Great for brekkie, lunch or even dinner, Corner House is the perfect place to stop in for a cold drink and a delicious feed any time of day.  Nasi Goreng is Bali’s national dish so if you haven’t given it a go yet, make sure you order it here!  Their prawn and soft shell crab laksa was also out of this world.

Motel Mexicola
Jl Kayujati 9X
Petitenget, Bali


If you love Mexican (and let’s be honest, who doesn’t?!) then Motel Mexicola is one restaurant you MUST tick off your Bali bucket list!  My husband and I literally rolled out the door afterwards as we couldn’t help but work our way through their extensive menu.  Their tacos are unreal, but I would also highly recommend their BBQ pork ribs and grilled corn kernels with sour cream and cheese…um, yes!

Located in the new boutique Katamama hotel
Jl Petitenget No 51B
Seminyak, Bali

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If you’ve been lucky enough to visit MoVida in Melbourne or Sydney, then let me tell you that Frank Camorra’s new MoVida Bali restaurant definitely does not disappoint!  You may wonder what on earth the photograph above captures, but just take my word for it and order the soft shell crab squid ink sliders…delicious!  The service here was also amazing and our lovely waiter Wayan knew every detail of the menu inside and out.

Sea Circus
22 Jalan Kayu Aya [Oberoi Rd]
Seminyak, Bali


Sea Circus has become a Seminyak institution and if you’re looking for colour, then this is your joint!  Although I don’t think their tacos are quite as tasty as those at Motel Mexicola, everything is deliciously fresh and it’s a great spot for breakfast.  Try their guava and mango kombucha if you’re feeling trendy and as a treat, order the banoffee parfait (we may have ordered two!)

Jalan Kayu Cendana No. 8B
Seminyak, Bali

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Finally, you can’t go to Seminyak without visiting BOSSMAN.  I can confidently say that the burgers here are the best I’ve ever eaten, anywhere in the world, so just treat yourself (you’re on holiday after all) and order the Al Capone.  If you’re really hungry, try the Loaded Fries with pulled pork and jalapeños, A-M-A-Z-I-N-G!


x A



LUXE / HEALTH Lamb Rissoles…

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In our household, lamb is a staple – and by staple, I mean it’s virtually a food group all of its’ own – so as it’s Australia Day, I thought I better share one of my favourite lamb recipes with you all.  These rissoles are super simple to make, super healthy and packed full of flavour so let me know what you think!

x A

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LUXE / HEALTH Lamb Rissoles
(Serves 2-3)


500g good quality lamb mince
1/4 red onion, diced finely
2 tsp. dried mint
2 tsp. dried oregano
Zest of 1 lemon
1 egg
Sea salt and pepper
Hummus (I either make my own or Macro Organic from Woolies is delish!)

For the Greek salad:

1/3 cucumber, diced
10-12 cherry or grape tomatoes, halved
1/2 red onion, diced finely
Olive oil

For the tzatziki:

1/4 cucumber, grated finely
Sea salt
4 tbsp. good quality Greek yoghurt
1/2 tsp. dried mint
1 tsp. red wine vinegar
1 clove garlic, crushed


  • To prepare the tzatziki, grate the cucumber finely and place in a bowl with a generous crack of sea salt and set aside for 5 minutes.
  • Meanwhile, combine all the salad ingredients in a large bowl, add a good glug of olive oil and a generous sprinkling of feta and mix well with your hands.  Then, set aside.
  • For the rissoles, combine the lamb, onion, herbs, lemon zest and salt and pepper with one egg in a large bowl.  Use your hands to combine well and then roll into small balls.  You should be able to get 8-10 rissoles out of 500g.
  • Place the rissoles in the fridge for 5-10 minutes to firm up while you return to the tzatziki.
  • The salt will have released all the water from the cucumber so squeeze all the liquid out of the cucumber and place it into a new bowl.  Add the greek yoghurt, garlic, mint and vinegar and stir well.  Taste and season – you might find you want a little more mint or need another dash of vinegar.  Then, pop in the fridge while you cook the rissoles.
  • In a frypan, heat a little olive oil and cook the rissoles, in batches, for 4-5 minutes each side or until cooked through.
  • To serve, smear a tablespoon (or two!) of hummus onto a plate and top with 3-4 rissoles and a small handful of the Greek salad.  Drizzle with tzatziki and devour immediately!


What you need to know about kombucha…

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It’s got a weird name, it can smell a little funky and it’s usually packed with ‘floaties’…so, what’s all the fuss about?

Put simply, kombucha is a fermented probiotic drink made from tea, sugar and a SCOBY (Symbiotic Culture of Bacteria and Yeast).  The SCOBY is vital to the fermentation process as it’s the base culture which helps produce all the probiotic benefits.  Once the kombucha has been fermented (which can take anywhere between a week and a month), the final product is not too different from a fizzy sparkling water or ginger beer.  And, it can be delicious!

Here are just a few of the benefits…

  • Promotes healthy gut flora – kombucha is full of naturally fermented probiotics
  • Boosts digestion
  • Helps to alleviate constipation
  • Detoxes the body
  • Assits in the absorption of nutrients and minerals
  • Packed full of antioxidants
  • Helps with tissues and joint disorders like arthritis and gout

x A

LUXE / HEALTH Asian chicken salad…

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This delicious chicken salad is one of my go-to recipes for a Sunday evening as it’s both comforting and healthy…but the best bit is, it’s super simple to throw together and the recipe always makes enough for a couple of weekday lunches too!

Not only does a bowl of this salad look pretty as a picture, it also ticks all the nutritional boxes.  In my opinion, red cabbage is one of the most underrated vegetables – a total shame considering it’s a nutritional powerhouse and so versatile.  It’s incredibly low in kilojoules, making it the perfect vegetable for those watching their weight, but it’s also packed full of vitamin C and cancer-fighting compounds.  Win, win!

x A

LUXE / HEALTH Asian Chicken Salad
(Serves 4)


1 large roast chicken
1/4 red cabbage, sliced thinly
4 carrots, grated
6 spring onions, sliced finely
2 red chillies, finely diced
1/2 packet rice noodles
1 bunch fresh coriander, chopped roughly
Handful fresh mint, chopped roughly
Raw cashew nuts, to serve
Olive oil
Sea salt and black pepper

For the dressing:

165ml coconut milk
1 tsp. sesame oil
2 tbsp. fish sauce
2 tsp. coconut sugar
Juice of 1 lime


  •  To make the dressing, mix all the ingredients together in a small bowl and set aside until needed.
  • Season the raw chicken with sea salt and black pepper and massage into the skin with a good glug of olive oil.  Place in an oven bag and roast at 180° according to weight (1/2 hour per 500g).
  • Place the shredded cabbage, carrots, chillies and spring onions in a large bowl.
  • Cook the rice noodles in boiling water according to packet directions, then rinse and drain well.
  • Once the chicken is cooked through, shred using two forks and toss into salad ingredients.  Make sure you remove all the bones (save them to make your own delicious broth!).
  • Add the rice noodles to the bowl with the chicken and salad ingredients, then add the dressing and toss well to combine.
  • Finally, mix through the fresh herbs and sprinkle with raw cashew nuts.