Chef Sam Gowing

29/12/2025

Our beautiful Max has been in a world of strife since Christmas, so we’ve been to the vet hospital and are waiting on pawthology results anytime soon. 18 years with this extraordinary boy and his big, beautiful heart is a blessing every day. The prospect of losing him is too overwhelming to bear. Grateful for every purr, rowdy meows, and every moment right now.

For the love of Max 🐾🐾

24/12/2025

Merry Christmas 🎄

23/12/2025

Wishing you all a very Merry Christmas,Happy Holidays and a wonderful New Year. Thank you for all the likes, comments, follows, your genuine interest in food and healing - and our beloved pussycat King Max, 18 year-old Mainecoon, who really runs the show!!!

23/12/2025

Christmas Chef Lesson: Turkey Prep 101
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Today’s lesson: how to turn a 7 kg turkey into a golden, juicy showstopper.

Step 1 — Brine it:
Prepare a bath of water, salt, sugar, and your favourite herbs. Submerge the turkey and let it take a salty nap. This step ensures every bite is seasoned and succulent.
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Step 2 — Chill & rest:
Once brined, remove the turkey from the liquid, pat it dry, and let it rest in the fridge or a cold esky if space is tight. This helps the skin crisp up beautifully when roasted.
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Step 3 — Roast to perfection:
Now your turkey is ready for the oven. Roast slowly, baste if you like, and let the aromas of Christmas fill your kitchen.
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Chef tip: Big birds need big thinking. A proper brine, careful drying, and a little patience make all the difference between “meh” and magnificent.

Australian Turkey Roasting Chart (Whole Bird)
Oven Temp: 160°C - 180°C (Fan forced)
Rule of Thumb: 45 minutes per kg, or 35 minutes per kg for larger birds.
Target Internal Temp: 74°C - 75°C.
Turkey Size (kg) Cooking Time (Approx. at 160°C-180°C)
3 kg 2 hours 15 mins - 2 hours 30 mins
4 kg 3 hours - 3 hours 30 mins
5 kg 3 hours 45 mins - 4 hours 10 mins
6 kg 3 hours 30 mins - 4 hours 30 mins
8 kg 4 hours 30 mins - 5 hours 30 mins

21/12/2025

Here's a hot weather turkey alternative, perfect for a Christmas picnic by the water. These salmon filo parcels are light, elegant and deceptively simple—exactly the kind of dish that feels special without demanding hours in the kitchen.
www.chefsamgowing.com/how-to-make-salmon-filo-parcels

21/12/2025

If you’re in Australia, today is Gravy Day. For me, gravy isn’t just a condiment — it’s a ritual. And what better way to mark Gravy Day than with roast pork & gravy, Just add flour, salt, a little red wine… and don’t forget a dollop of tomato sauce. Recipe here:
https://www.foodhealthwealth.com/how-to-make-gravy

21/12/2025

Sage, walnut & cranberry Christmas stuffing. Make ahead for a stress-free day! There are a handful of Christmas recipes I return to not just for flavour, but for how they make me feel. Stuffing is one of them.
Enjoy: https://www.chefsamgowing.com/sage-walnut-cranberry-christmas-stuffing

19/12/2025

🥂You too will be loving yourself madly by the time you dine at the brand new . Eyes will definitely pop when the phenomenal dessert trolley rolls into view.
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Sensational food (more on that soon), exceptionally warm and attentive floor staff, a thoughtfully curated wine list — and hands down the best-looking dining room in Byron.
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Celebrating friendship, the end of another working year and toasting the beautiful new bride
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And a welcome visit from my beloved chef Jazzy, newly engaged & Jackson
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Congratulations for your brain-snapping, world-class, cherry-on-top of our much-loved northern rivers gastronomic tourism industry.

18/12/2025

I spend my life thinking about nourishment — what feeds us, what heals us, what brings us back to ourselves.

This week, there’s been a deep sense of foreboding, a heavy weight that lingers beneath the everyday.

And yet, even if you’ve never been to Bondi, even if you turned off the news, it lands anyway, hefty in the chest and a kick in the guts.

This is what collective grief tastes like: angry, quiet, disorienting, unavoidable.

Chef Sam Gowing reflects on nourishment, healing and community, offering gentle guidance on resilience and connection during challenging moments.

18/12/2025

Festive Hasselback Pumpkin – A Show-Stopping Holiday Side
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Bring a touch of festive flair to your holiday table with my Festive Hasselback Pumpkin. This stunning, golden-roasted pumpkin, infused with garlic, fresh oregano is as delicious as it is beautiful.
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The delicate Hasselback slicing creates a crisp, caramelised edge on each slice while keeping the pumpkin tender and creamy inside—a perfect side for 8–10 guests.
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With just 20 minutes of prep and 40–50 minutes of baking, it’s a surprisingly easy dish to elevate any festive feast. Serve with a sprinkling of flaked almonds and a fresh herb dressing for that extra wow factor. Best of all, any leftovers store beautifully in the fridge for up to 2 days.
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Get ready to impress your guests with a simple yet sophisticated seasonal side that tastes as good as it looks!

RECIPE: www.chefsamgowing.com/festive-hasselback-pumpkin for
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Loved the look of this dish for our client? All videography —and if you love the style, flavour and presentation, we’d be delighted to bring the same expertise in food styling, photography, and recipe development to your brand, campaign, or project.
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Get in touch to create unforgettable food experiences together!

17/12/2025

✨ Food has the power to heal, nourish, and nurture.
When we eat well, we build stronger bodies and clearer minds — foundations for resilience in uncertain times.
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2025 was a year of connection in action: From the joy of Food as Medicine at to teaching ’s global cohort, and launching the Zen Kitchen Clinic at — every menu, workshop and conversation reminded me: connection is the key - and food is where it begins.
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This Christmas, give gifts with purpose, visit my shop to browse
• Cooking class vouchers
• Black Betty Bam
• Books
• Mentoring workshops
www.chefsamgowing.com/shop

🌱 Step into 2026 with culinary confidence with my online course designed for pros & enthusiasts:
Master Healthy Cooking with Confidence — Anywhere, Anytime

Wishing you joyful holidays, full of compassion, positive conversation, good food and generous tables 🤍

Sammy x
www.chefsamgowing.com/shop
cooking.school


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12/12/2025

Greetings friends and new followers, hoping that December is bringing forth joy and spreading goodwill. Speaking of spreading, have you met Betty yet?

Black Betty Bam is my my plant-based gluten-free umami spread that is high in vitamin B 1,2,3,12.

Born Byron Bay way back in 2017 out of a necessity for a better breakfast spread that can power you through an entire day of gourmet grazing, pick me up tonics and adding a jolly good dose of umami wherever she goes.

To celebrate the holidays we’re shouting free shipping this weekend until Sunday night or while stocks last.

Deliveries are a bit wild this time of year, so if you want Betty on your festive grazing board, get in quick and give her the best chance of landing on your doorstep in time for a New Year shin dig!

I hope your holidays are full of long lunches, grazing boards piled high, and plenty of Betty on the table.

Shop the FREE SHIPPING offer here

www.chefsamgowing.com/product/free-shipping

📷 Sera Wright 💞