Week 7: Dude Food



You know what the #1 thing your guests want from you when you cook for them?

Go on, guess…..

OK, let’s rephrase the Q. When you go to someone’s house, what do you want from them?

I know what I want. Love in the food. Simple stuff. Bread (I love bread).

Oh yeah and them, the un-stressed version, the I’m having fun in the kitchen and I love you so I made this version.

You know what else people want – if they’re going through a shitty time or a breakup or they don’t have a kitchen or they’re stuck in bed with the flu and no-one to feed them?

Food. Simple food made with love.

You know what I want to eat everyday?

Food. Simple food made with love.

This week rounds out the end of the course and it’s within this week that fuels my life of memories. My Big Gran cooking for me (I had a Big Gran and a Little Gran) – her chicken and giblet soup, that I pretended to hate (kids…).

Her apple strudel or rhubarb crumble.

My mum’s jam.

My mum’s choc pecan cookies which was her grandma’s recipe.

Mulberries picked off the neighbours bush hanging over our fence.

Afternoon tea plates of fresh fruit and the smallest bit of chips/chocolate – in which the rule was always ‘fruit first’ and we did not dare to break it.

Spinach dip (pretty sure spinach dip is a family tradition).

Food memories are infused with love and when I look back on these memories, my heart softens, I feel all gooey and I want to have the same effect on the people in my life. Because I’m a nurturer, yet also because when I fast forward to the end, I know this is the stuff that makes the difference. My grandchildren reminiscing on Big Mumma Lou’s pizza dough cooked on the wood fire oven at Loop Farm. Or her jam. Or their Papa Pete’s veggie garden they used to play in and get in trouble for going too close to the heirloom tomatoes.

Food is what makes us HUMAN. Just like movement. Sleeping. The bare basics of life, the simple things we’re taught we’re way too busy for.

Food makes the world go round. It keeps our heart beating. It soothes a broken heart and dries tears with a slice of cake out of the oven. Fuels a fluey body. Makes Christmas memories and sobers us up after a boozey night.

It’s so much more than ‘holy shit what’s for dinner, fuck my life. I want to lay on the lounge and stare into a screen because I can’t be bothered.’ Stepping into this space, for me, is missing the whole point!

Sure life is busy and there are days I’d prefer to curl up in a ball and not cook. I also know on those days, I need my home cooked food more than ever.

Food is life.

Really truly, if we can’t make the choice to take care of ourselves, how in the heck can we make all the other choices we need to make and advocate for a world where we take care of us and the planet we live on.


Lesson 1 - Crowd Pleasers


  1. Download the ingredients list

  2. Watch the lesson


Crowd Pleasers Ebook



Celebration Labneh (done for you recipe)


Recipe from Crowd Pleasers

Ingredients – to make labneh

  • 500g – 1kg greek yoghurt

  • 1 tbsp salt

  • Cheesecloth

  • Sieve

Ingredients – for topping

The choice is yours, mix and match from this list

  • Dried herbs

  • Chilli flakes

  • Lemon zest

  • Toasted sesame seeds

  • Dhukka

  • Salt

  • Pepper

  • Chopped apricots

  • Toasted almonds

  • Cinnamon


  1. Scoop yoghurt into cheesecloth lined sieve, stir in salt. Use an elastic band to tie cheesecloth into a ball.
  2. Place sieve over a bowl to catch liquid. You can leave this on your bench overnight (around 12 – 24 hours) or you can place in the fridge.
    Left on the bench it will create a ‘cream cheese’ flavour as it ferments.
    In the fridge, it will taste more yoghurty, like a really thick greek yoghurt.
  3. Choose your toppings of choice.
  4. Spoon out your labneh into tablespoon balls.
  5. With clean hands, shape into a ball then coat in your desired toppings.
  6. Store in fridge for 2 weeks.


Marinated Goat Cheese (done for you recipe)


Recipe from Crowd Pleasers 

Buy your goats cheese in 1kg blocks. Make your own oil marinade. It’s cheaper and tastier.

You can do this with feta too.


  • Roasted garlic
  • 1⁄2 handful thyme sprigs
  • Pinch of salt
  • Pepper
  • Extra virgin olive oil


  1. Clean your jar and lid really well in hot soapy water.
  2. Chop goat cheese into chunks – size is up to you.
  3. Place cheese and remaining ingredients into jar. Fill oil enough to cover the cheese completely.
  4. Store in fridge.
  5. You can use immediately, but over time the flavour will infuse.


Weekly Review Worksheet

How to use this worksheet

This worksheet is a reflection tool for you to get the most out of each week. It should take you around 5-10 minutes to complete, (it may take longer in the beginning) once you’ve watched the classes.

This isn’t mandatory and I won’t be checking up on you.

If you’d like to email me your worksheets (lou@lunchladylou.com.au), I’d be so excited to take a look at them. I love learning everyone’s lessons, their AHA moments and what really landed in the class.

Use this as a chance to review what you’ve done each week. Reviewing our actions helps us retain information we’ve learnt. It also acts as a nice reminder when you go to make these recipes again and you can’t remember a certain step you added from your past cook.

I recommend for each class, printing the ingredients list so you can take notes during each class.

To edit: You will need to save a copy of this worksheet to your computer.