Naomi Sherman Food Creative
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Toasted Hazelnut and Wattleseed Ice Cream

Toasted Hazelnut and Wattleseed Ice Cream

by Naomi Sherman | Desserts

Prosciutto Chicken Bake

Prosciutto Chicken Bake

by Naomi Sherman | Main Courses

Ginger Spiced Bundt

Ginger Spiced Bundt

by Naomi Sherman | Treats & Snacks

Sweet Aminos Glaze

Sweet Aminos Glaze

by Naomi Sherman | Condiments

Sticky Black Rice

Sticky Black Rice

by Naomi Sherman | Desserts

Glazed Side of Salmon

Glazed Side of Salmon

by Naomi Sherman | Main Courses

Macadamia and Pepper Berry Cheesecake

Macadamia and Pepper Berry Cheesecake

by Naomi Sherman | Desserts

Keto Dalgona Coffee

Keto Dalgona Coffee

by Naomi Sherman | Drinks

Salted Caramel Bars

Salted Caramel Bars

by Naomi Sherman | Treats & Snacks

Smokey BBQ Pork Ribs

Smokey BBQ Pork Ribs

by Naomi Sherman | Main Courses

Campfire BBQ Sauce

Campfire BBQ Sauce

by Naomi Sherman | Condiments

Baked Brie with Balsamic Blackberries

Baked Brie with Balsamic Blackberries

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’ve been working hard to un-f**k my food brain I’ve been working hard to un-f**k my food brain lately by adding lots of healthy vegetables and wholefoods back into my diet . These fritters are my new favourite lunch . I have them with a big dollop of cottage cheese, a generous handful of spinach and some sweet little cherry tomatoes out of my garden . If I’m feeling particularly hungry, I’ll top them with a gooey egg . I won’t lie, they can be slightly fiddly to put together but they keep in the fridge all week and freeze really well, so I make a huge double batch and don’t have to prep lunches for another two weeks . We’re also partial to having them for brunch on the weekends . Head to the link in my profile for the recipe . Enjoy!
How pretty are the colours and textures of these S How pretty are the colours and textures of these Snapper? . I'm in the final stages of creating my food photography and styling workshop, with my test group lined up and waiting to jump in . One thing that I like to stress again and again is that you don't need to be a kitchen whiz to be a food photographer . There are any number of store bought foods and fresh produce that you can enjoy photographing if you want to stay out of the kitchen . As for my Edible Images workshop? Watch this space . Or, to be the absolute FIRST to get the sign up info, head to the link in my bio and get yourself onto my email list
Weird things that make me happy, a random series . Weird things that make me happy, a random series . While I was editing this shot for a recent @purefoodstasmania shoot, I noticed how the greenery is reflected in pretty curled projections on the opposite side of the bottle . And that it plays off the green of the lettering on the bottle . That brings me great joy . I'm pretty simple, really
It's been a few very chilly days here in Tassie, w It's been a few very chilly days here in Tassie, with our first snow on the mountains . It's pretty grey and gloomy out there today too . My theory is that the universe gives back what you put out . So, if I put this archive shot of lush slow cooked beef up...it will be waiting for me when I get home . Right?
Hi, I'm Naomi and it's time for some real talk . I Hi, I'm Naomi and it's time for some real talk . I don't look like this any more and this isn't my kitchen . And in the spirit of being completely honest with you all, I've also stopped following a keto diet . As we've talked about in the past, we are all different and what works for you won't always work for me . And what worked for me then might not work for me now . I've been reintroducing fruits and vegetables and wholegrains back into my diet and going easy on the dairy . And guys? I feel amazing  . I look and feel better than I have for years . What does this mean for my recipes?  . I'll still be creating and sharing delicious grain and sugar free food, but you'll also be seeing more wholefoods appearing on my feed . So, stay tuned for all kinds of new stuff . Drop me a comment, is there anything you'd like me to create?
When I was young and first living on my own, payda When I was young and first living on my own, payday could sometimes take forever . My favourite party trick to fill my tummy when the cupboards were bare, was to cook up some pasta (because there is always a bag of pasta) and stir tomato sauce through it . I know, right? Even then, I was a culinary genius, lol . Well this recipe is going to rock your freaking world because it’s almost as simple as my famous tomato sauce spaghetti . The perfect last minute date night meal, especially if you want to extend date night to breakfast #knowwhatimsayin . It takes zero cooking skill. If you can boil water, you can make this recipe . And it is crazy delicious! . I highly recommend grabbing a couple of really good quality bottles of Shiraz, like this incredible one that my friends over at @gomersalwines sent me, and keeping them tucked in your cupboard for a date night emergency   The better quality your wine is, the better your dish will taste - trust me on this one . Now, go and try this for yourself and get back to me . Is it better than tomato sauce spaghetti? . Enjoy!   INGREDIENTS 750ml bottle of good quality Shiraz 2.5 cups of water 350 grams of tubular spaghetti, (gluten free works perfectly too) 2 tablespoons of olive oil 3 cloves of garlic, finely chopped 2 tablespoons of parsley, finely chopped 2 tablespoons of toasted pine nuts 4 tablespoons of grated parmesan   METHOD: Pour 2 ½ cups of the Shiraz and the water into a large pot and bring to the boil. Add the spaghetti and cook until just done according to package instructions (approx 8-1 minutes) Drain the pasta but retain ⅓ cup of the cooking liquid. Heat the olive oil in a large frying pan and add the garlic, cooking until it is browned and fragrant. Add the reserved cooking liquid and the rest of the Shiraz and bring to the boil. Boil for a couple of minutes to bring all of the ingredients together then tip the drained spaghetti into the sauce, tossing until well combined and coated. Serve with pine nuts, parmesan and a scattering of parsley.
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