For some wonderful, kosher recipes just in time for the Chagim, Tali Shine is about to launch her new book “Tali’s Kosher Kitchen” – perfect timing and delicious recipes! Great combination…
Tali Shine is an author, journalist and TV presenter, MC, specialising in health and wellness. She draws on her experiences as a columnist, beauty, health and lifestyle editor, FashionTV presenter, and cosmetics creator.
In 2020 Tali hosted Sinai Down Under, a Six Month learning program that united Jewish people across Australia. Over the course of the six months, Tali interviewed and facilitated talks from local and international scholars including Rabi YY Jacobson, Rivkah Slonim, Alan Dershowitz, Rabbi Dr. Warren Goldstein and Rabbi Shais Taub.
She is the author of internationally published and translated healthy recipe books ‘Good to Glow’ and ‘Feeding the Future’. Her next book ‘Tali’s Kosher Kitchen’, to be released 2022, is filled with Tali’s healthy, clean-eating takes on traditional Kosher festive meals, that the entire family will enjoy.
Tali currently consults to international spas and wellness centers, including London’s celebrity hotspot, South Kensington Club.
Tali is the author of The Glam Girl’s Guide to Sydney Shopping, The Official NSW Shopping Guide, has worked with NSW tourism board, hosted television segments for Fox8
and launched her own cosmetics brand Tali by Tali Shine, for the ‘girl on the go’ in David Jones stores nationally, as well as internationally in 2005.
Fish with Pomegranate and Passion Fruit Salsa
4 fillets cod or halibut (or another firm white kosher fish)
1/2 teaspoon each: garlic powder, kosher salt, freshly-cracked black pepper
1 tablespoon olive oil or margarine
1 cup fresh pomegranate seeds
2 Passion Fruits, flesh scooped out
1/3 cup finely-chopped fresh coriander
1/4 cup finely-chopped red onion
1 jalapeno, cored and finely-chopped
1 lime, freshly juiced
Pinch each of: ground cumin, kosher salt and freshly-cracked black pepper
Pomegranate Passion Fruit Salsa
- Add all ingredients together in a large mixing bowl, and toss until evenly combined.
- Cover and refrigerate for up to 24 hours.
- Sprinkle the fish fillets evenly on both sides with the cumin, salt and pepper. Set aside.
- Heat oil in a large sauté pan over medium-high heat, until simmering.
- Add the seasoned fish fillets and cook for about 5 minutes on the first side, or until browned.
- Carefully turn over the fillets, and cook for another 2-3 minutes, or until the fish is cooked through.
- Transfer the fish to the serving plates, and top with the pomegranate salsa. Serve immediately.
4 large sweet potatoes
1 kg peeled carrots
2 cups pitted prunes
2 teaspoons cinnamon
1/2 cup honey
1/4 cup of brown sugar
1 cup of water
1 cup orange juice
1/4 cup olive oil (or butter)
- Preheat oven to 180 Celsius.
- Peel and cut carrots into rounds.
- Cut sweet potatoes into medium sized chunks.
- Place vegetables in a deep baking dish.
- Combine orange juice, water, olive oil, honey, cinnamon and mix well.
- Pour the liquid mixture over vegetables.
- Bake for 1 hour.
- Add addition water, if necessary.
- Cook for an additional 15 minutes.
Orange, Fennel, Avocado Salad with Honey Balsamic Dressing
3 oranges, peeled and sliced with pips removed
1 large avocado, peeled, pitted and sliced
1 small fennel bulb, thinly sliced
1 cup loosely-packed fresh mint leaves
2/3 cup sliced pumpkin seeds, lightly toasted
3 tablespoons olive oil
1 tablespoon freshly-squeezed lemon juice
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon fine sea salt
1/4 teaspoon freshly-cracked black pepper
- Make the dressing by whisking all ingredients together in a small bowl until completely combined.
- Combine all of the salad ingredients in a large mixing bowl, drizzle evenly with the dressing, and toss until combined.
2 cups of rinsed basmati rice (make sure not to change the type of rice, as it will affect the texture and taste)
½ teaspoon turmeric
½ teaspoon saffron
½ teaspoon salt
2 tablespoons olive oil
½ onion, finely sliced and chopped
½ pomegranate (remove the seeds)
2 finely chopped dates
3 cups vegetable stock
Handful of chopped coriander
2 carrots, grated or spiralised
1 cup in total of (your choice of ratios) of mixed slivered almonds, pistachios, pine nuts
Sprinkle of dried cranberries or sultanas
Edible rose petals for decoration
- Grate or spiralise carrots and place to the side.
- Bring a fry pan to medium heat and lightly brown the nuts, then place on a dish to the side.
- Heat oil on medium heat and add the sliced onions to sauté for approximately 5 minutes, stirring frequently, until the onion is soft and golden.
- Add the rinsed rice to pot with the onions and sauté for a further minute, making sure to stir thoroughly.
- Add the saffron, turmeric and vegetable stock to the pot, and bring to the boil. Stir regularly.
- Turn the heat to low and let the rice cook for 20 minutes, with a lid on the pot.
- Turn off the heat and allow the rice to steam in the covered pot for a further 5-10 minutes. Fluff with a fork to break up the rice. Add salt to taste.
- Mix carrots, dates, nuts and cranberries/sultanas through (leaving a small amount to sprinkle on the top).
- Sprinkle remaining nuts, pomegranate seeds, chopped coriander and edible rose petals on the top.
Gluten-free Spiced Honey Cake
If possible make this cake the day before serving, as the spices and honey develop, and taste better the next day.
1 1/2 cups of gluten-free flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
100g sugar (or monk fruit sugar)
1/2 teaspoon vanilla essence
1/3 cup vegetable oil (not olive, as it has a strong taste)
3/4 cup of coffee (I use Nespresso)
Pinch of salt
- Preheat oven to 170 Celsius.
- Grease pan and line with baking paper, (or get creative and use a honeycomb shaped silicone dish).
- Sift flour, spices, salt, baking powder and soda into a bowl.
- In another bowl, use an electric beater to whisk eggs, sugar and honey until fluffy.
- Slowly add the oil and vanilla.
- Stir in flour mix and coffee, one third at a time. Mix until smooth.
- Pour into your cake pan.
- Bake for 35-40 minutes (insert toothpick to check). The top should be golden, but not too brown.
- Remove from the oven and allow to cool in the pan for 15 minutes.
- Carefully take out of the pan and allow to cool on a cooling wire tray.
- I love to decorate my cake with salted caramel sauce, crushed honeycomb and a bee cookie!