Naomi Sherman Food Creative
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Pearl Cous Cous Winter Salad

Pearl Cous Cous Winter Salad

by Naomi Sherman | Main Courses

Magic Mocha Smoothie

Magic Mocha Smoothie

by Naomi Sherman | Treats & Snacks

Crispy Veggie Fritters

Crispy Veggie Fritters

by Naomi Sherman | Main Courses

Magical Red Wine Pasta

Magical Red Wine Pasta

by Naomi Sherman | Main Courses

Sugar-free Caramel Eggs

Sugar-free Caramel Eggs

by Naomi Sherman | Treats & Snacks

Homemade Taco Seasoning

Homemade Taco Seasoning

by Naomi Sherman | Condiments

Lemon-infused Pumpkin Wedges

Lemon-infused Pumpkin Wedges

by Naomi Sherman | Side Dishes

Crunchy Apple and Fennel Salad

Crunchy Apple and Fennel Salad

by Naomi Sherman | Side Dishes

Drunken Pickled Cherries

Drunken Pickled Cherries

by Naomi Sherman | Condiments

Gingerbread Granola

Gingerbread Granola

by Naomi Sherman | Main Courses

Savoury Crack Sprinkle

Savoury Crack Sprinkle

by Naomi Sherman | Condiments

Baba Ganoush

Baba Ganoush

by Naomi Sherman | Treats & Snacks

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ABOUT

ABOUT

NAOMI SHERMAN

I’ve always loved cooking and feeding people. Food is truly my love language. I love nothing more than Food Photography and working to develop gluten & sugar free recipes for my community and clients from across the globe.


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  • Condiments
  • Desserts
  • Drinks
  • Main Courses
  • Side Dishes
  • Treats & Snacks
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Keto Recipe Developer & Food Photographer
I need you to take my hand and trust me here, okay I need you to take my hand and trust me here, okay? . The reason that I called these Surprise Caramel Meringues is because I knew you would run a mile if you read Vegemite Caramel Meringues . WHAT? I hear you screech. Vegemite?!?! Caramel?!?!  . Uh huh. It’s weird, for sure but so was the first time someone added salt to caramel, or made miso caramel . Much like these two, Vegemite Caramel has a salty, umami flavour that you just can’t put your finger on and keeps you coming back for just one more try . Adding a thin ribbon to these wattleseed meringues lets you gently introduce it to taste buds . And hey, wattleseed, vegemite and pavlova - is this the most Aussie dessert ever? . I’d really love to know if you get brave enough to try it . This recipe, along with all of my others is on my website - link in profile . Enjoy! INGREDIENTS: Vegemite Caramel: ¼ cup of water, plus 2 tablespoons extra ¾ cup of sugar 1 cup of cream 2-4 teaspoons of @vegemite Meringues: 2 egg whites 110 grams of caster sugar 1 teaspoon of @austsuperfoods ground wattleseed ¼ teaspoon of cream of tartar Pinch of salt METHOD: Make the vegemite caramel by first mixing the vegemite and 2 tablespoons of water together to form a loose paste. Pour the sugar and water into a saucepan and stir to dissolve. Hra the mixture, without stirring, until it boils. Boil the mixture until it turns golden brown and then remove from the heat. Let it cool slightly while you heat the cream in a separate pot until just simmering. Very carefully, add the cream to the hot sugar mixture. It will bubble up so add it slowly, whisking the whole time. Whisk the vegemite into the caramel and pour into a clean jar. To make the meringue, heat your oven to 120⁰ C and line a large tray. Combine the wattleseed and sugar in a small bow. Whisk the egg whites and salt until thickened and then add the sugar mixture, 1 tablespoon at a time, beating well in-between additions. Add the cream of tartar halfway through and continue whisking and adding sugar gradually until the sugar has complete
Creamy Beetroot and Pepperberry Crackers . The per Creamy Beetroot and Pepperberry Crackers . The perfect start to any dinner party . Super simple to make and crazy delicious . This recipe is the beginning of my decadent dinner party spread in the current issue of @nourish_au . Grab yourself a copy and try them for yourself
How yummy does this Broccoli and Cheddar Soup look How yummy does this Broccoli and Cheddar Soup look? . Client work for @diet_doctor . Perks of the job mean that we get to eat the food after I shoot it . Winner winner
You know what they say about the family that plays You know what they say about the family that plays together? . There is nothing that I love more than a good splash shot but find it pretty much impossible to do solo . My husband has become pretty expert at dropping ice cubes, biscuits, slices of fruit and anything else that I can think of into glasses of liquid . There's always some epically funny out-takes and misses but we both find it incredibly satisfying when I scroll through and see a "F**k yes!" shot . I'm thinking of doing a hands on, get your own splash shot, workshop at @bfopaustralia this year - how much fun would that be? . Meanwhile, hit the link in my profile and sign up to my Edible Images online workshop to learn how to take your own epic action shots 😁
I’m a salad girl. On a perfect week, my menu boa I’m a salad girl. On a perfect week, my menu board reads “Something on the BBQ and salad” for just about every day . So it can be a shock when the colder weather hits and my go-to fresh, crispy summer salads don’t quite cut it anymore . I’m challenging myself this year to make more warm salads and this one is a cracker of a dish . This glaze? Holy s*t, it’s so good that you could possibly drink it . It’s sweet and sticky, yes, but it also has crazy deep and savoury notes which makes it extra moreish . There will be leftovers so have fun experimenting with it on different dishes . Roasted pumpkin is one of my favourite things, as you all know by now and I also adore the earthiness of beetroot when it’s matched with the sweet softness of the pumpkin . Add the pretty pearls of the cous cous and this is a winter salad that will become a staple . Naturally vegan, it’s pretty filling in its own right but if you need to add meat, try some thin strips of grilled lamb for a perfect pairing . This recipe, along with all of my others is on my website - link in profile . Enjoy! INGREDIENTS: 800 grams of pumpkin ½ bunch of tuscan kale 2 medium beetroot 4 tablespoons of olive oil 250 grams dry pearl cous cous Toasted hemp seeds for garnish Sticky Sweet and Savoury Glaze: 4 tablespoons of maple syrup 3 tablespoons of balsamic vinegar 2 tablespoons of vegetable stock 1 teaspoon of crushed garlic 1 teaspoon of fresh thyme leaves ½ teaspoon of ground coriander METHOD: Make the glaze by whisking all of the ingredients together in a small pot and bringing it to the boil over medium-high heat. Lower the heat to a hard simmer and continue cooking for 5-10 minutes until it has reduced by half. Preheat your oven to 200° C Place the whole beetroot in a foil parcel and roast for approx 1 hour or until softened enough to easily pierce to the centre with a knife or skewer. Remove and let cool until they can be handled. Prepare your pumpkin by slicing it into wedges and removing the seeds and skin.  Cut into two or three wedges per person. Lay the wedges out on a lined tray and drizzle olive oil over them, making sure to give them a good coating. Roast for 20-40 minutes, depending on t
Remember those beautiful blackberries on top of th Remember those beautiful blackberries on top of the chocolate cheesecake from a couple of days ago? . This is the same cheesecake, styled and shot on the same day . Even when I'm the one doing it, I'm still amazed at how changing up the styling can create an entirely different look . Learn how to style with ease during my Edible Images Workshop, a four week online workshop with one on one feedback from me . Launching in a few short weeks, you can join us by heading to my website to enrol . Come on! It's going to be so much fun
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