Naomi Sherman Food Creative
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Stuffed Figs

Stuffed Figs

by Naomi Sherman | Treats & Snacks

Rosè Poached Pears

Rosè Poached Pears

by Naomi Sherman | Desserts

Crispy Veggie Fritters

Crispy Veggie Fritters

by Naomi Sherman | Main Courses

Magical Red Wine Pasta

Magical Red Wine Pasta

by Naomi Sherman | Main Courses

Homemade Taco Seasoning

Homemade Taco Seasoning

by Naomi Sherman | Condiments

Choc Caramel Rice Bubble Slice

Choc Caramel Rice Bubble Slice

by Naomi Sherman | Treats & Snacks

Gluten Free Coffee Shortbread

Gluten Free Coffee Shortbread

by Naomi Sherman | Treats & Snacks

Drunken Pickled Cherries

Drunken Pickled Cherries

by Naomi Sherman | Condiments

Gingerbread Granola

Gingerbread Granola

by Naomi Sherman | Main Courses

Keto French Toast

Keto French Toast

by Naomi Sherman | Treats & Snacks

Savoury Crack Sprinkle

Savoury Crack Sprinkle

by Naomi Sherman | Condiments

Sweet Saffron Rice

Sweet Saffron Rice

by Naomi Sherman | Desserts

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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
Shhhhhh...listen . That rumbling sound is my husba Shhhhhh...listen . That rumbling sound is my husband and son stampeding towards these cream puffs . If you have my Edible Heirlooms cookbook you know how special Nan's Cream Puffs are in our family . This photo isn't the one in the book but it shows one of the two of my most treasured of possessions; the Tupperware icing sugar duster that belonged to my late mother-in-law. . The other is the storage dish that she only ever used to store and transport cream puffs - that I now only ever use to store and transport cream puffs . Today is her birthday and even though she's no longer here, I will bake a batch of her cream puffs to mark the day . And maybe you should make your Mum a batch for Sunday? . No need to buy my book. My birthday-day gift to you is this recipe . But feel free to head to my website and buy the book anyway 😉 INGREDIENTS 1 cup of boiling water ½ cup of butter 1 cup of self-raising flour 3 eggs Sweetened whipped cream METHOD Pre-heat oven to 200° C Place butter and water in a saucepan and bring them to the boil. While boiling, add the sifted flour, all at once. Remove from heat and continue stirring until a smooth paste has formed. Leave the mixture to cool completely. Once cold, add eggs one at a time, beating the mixture well in between. When all eggs are in, beat for five minutes. Drop spoonfuls of mixture onto a lined baking tray. Bake for 25 minutes. DO NOT OPEN THE OVEN DOOR FOR ANY REASON FOR THE FIRST 20 MINUTES (this is written in capitals and underlined twice in the recipe she gave me!) When cool, split in two, fill with sweetened cream and dust with icing sugar to serve
Follow me for more cooking tips 😄 Follow me for more cooking tips 😄
These layered PB&J Cups are one of my favourite re These layered PB&J Cups are one of my favourite recipes from my Edible Heirlooms cookbook . Not because they're insanely delicious and super simple to make - even though both are true . But because my beautiful friend @entirely_koalaqueen created these at a devastating low point in her life . Since then she has risen from the ashes like a goddamn phoenix . It's been a joy to watch her find her fierce strength and powerful serenity . Megs is an incredible Mum, an inspiring woman and someone we can all learn from (and is my own personal guru) as she works towards using her hard fought wisdom to become a life coach . I'm so proud of you, my friend (also, these cups are sublime)
Got a keto Mum? . Want to fill her with joy by coo Got a keto Mum? . Want to fill her with joy by cooking this spectacular Chocolate and Hazelnut Celebration Cake that I created for @theketodietapp . Imagine the look on her face when you serve her THIS for Mother's Day breakfast in bed! . Give her a coffee and a fork and leave her in peace for an hour or two and that's her year made . Head to @theketodietapp and search for the recipe, or follow the swipe up in my stories
NOT-SO-HUMBLE-BRAG . Surely you all know me well e NOT-SO-HUMBLE-BRAG . Surely you all know me well enough by now to know that I'm going to shout good news from the rooftops?  . Those of you on my email list already know what I'm about to brag about . Those of you who aren't, why the heck not? It's where we share all the inside gossip .  The latest edition of @nourish_au hits the shelves today and I'm beyond excited to tell you all that I have a five page feature in it . I've created a decadent dinner party for the team over at Nourish and this Date and Fig Pudding with Rum Sauce is the crowning glory . I suggest that you head to the shop to grab yourself a copy before I start buying them in bulk 🤣
While I love my home state of Tasmania, it can be While I love my home state of Tasmania, it can be frustrating when it comes to seasonal produce . I watch those of you who live in warmer parts of the country with your fresh basil gardens and lush, plentiful, glistening figs and I’m so jealous . I’ve made peace with the fact that I will never feature basil in my herb gardens and I’ve yet to find a source of figgy goodness nearby . In fact, my husband was working on a house flip once and there was a fig tree in the back yard that I was watching ripen with giddy joy . Imagine my horror when the property sold before the figs were ripe! . So, finding a lovely box of figs at my local grocer was cause for much celebration . I don’t think you can go past the combination of figs and goat’s cheese and I’ve simply roasted them and then finished them off with a lush drizzle of either honey or balsamic, depending on your preference . This recipe, along with all of my others can be found at the link in my bio . Enjoy!   INGREDIENTS: 10 fresh figs 100 grams of goat’s cheese chevre 1 tablespoon of honey or balsamic glaze 1 teaspoon of fresh thyme leaves   METHOD: Pre-heat your oven to 200° C Line a baking tray with silicone paper and sit the figs on it. Make a cross cut approx halfway down through the figs (I went too far and didn’t account for the opening of the fig as it cooked) Place a teaspoon of the goat’s cheese in the centre of each fig. Roast for 5-10 minutes until softened and gooey. Drizzle with your choice of sweet goodness and finish off with a scatter of thyme leaves. Perfect as a fancy appetiser...or to eat on your lap in front of Netflix, I won’t judge you.
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