The Barefoot Housewife Aussie Tina Khoury, Vegan Food Stylist + Photographer

tina khoury
Instagram: @thebarefoothousewife

Q: Tina, you’re a food stylist and photographer, graphic designer, wife, mother to three boys, and successful blogger. What can’t you live without in the kitchen?tina khoury2
My blender. I use it every day, for just about everything! Raw desserts, smoothies, hummus, salad dressings, and even pastries.

Q: Five of your favorite ingredients?
This was a difficult one to limit to five!
1. Dark chocolate
2. Lemon
3. Tahini
4. Cashews
5. Figs

Q: Any food secret you swear by?
When produce is in season, it’s time to stock up the freezer!

Q: What’s your week like?
You’ll often find me in my local op shop or market searching for props, experimenting in the kitchen, standing on chairs (for that all-important top-down shot), or cleaning my forever messy kitchen!

Rainbow Hummus

Blend together in a high-speed blender or food processor:
2 cans of organic chickpeas, rinsed and drained
¼ cup lemon juice
¼ cup Mayver’s Hulled Tahini
1 garlic clove
½ tsp salt

While blending, slowly drizzle in enough water to achieve your preferred consistency.
Taste and add more lemon or salt if desired.

Then divide into 3 bowls and add:
For Red: Add ½ cup raw beetroot purée.
For Yellow: Add ½ tsp turmeric, ¼ tsp ground cumin, ¼ tsp ground coriander, ¼ tsp sweet paprika
For Green: Add ¼ tsp spirulina powder (for color, you shouldn’t be able to taste it), 1 spring onion finely chopped, 1 bunch mint finely chopped.
Drizzle with good quality extra virgin olive oil prior to serving and a sprinkle of za’atar if desired. Enjoy!

End of Summer Tropical Slice with Fresh Berry Salsa

1 cup dried apricots
1 cup shredded coconut
1 cup macadamias

2 cups raw cashews, soaked overnight, rinsed, and drained
1 fresh mango, diced (approx 1½ cups)
¼ cup coconut oil
¼ cup maple syrup (or preferred sweetener)
3 tbsp coconut butter
1 tsp vanilla
Zest of 2 limes
Juice of 2 limes (approx 50 ml)
3 large passion fruits
Handful of fresh raspberries

Topping (optional)
½ cup shredded coconut
½ cup chopped macadamias

Berry Salsa
1 punnet each of blueberries, strawberries, and raspberries, all diced small
Zest and juice of ½ lime
Big handful of fresh mint, finely sliced
Optional: pulp of 1 large passion fruit


Line the base and sides of a 23 x 13 cm container with baking paper (this makes it easier to remove later).

Blitz all the base ingredients until the mixture just comes together, taking care not to over-blitz; some texture here is good!

Press into your container and pop into the freezer while you make the slice.

Blitz all the slice ingredients, except for the raspberries and passion fruit pulp, until smooth.

Tip: Taste and adjust the sweetness/tartness here with extra maple syrup or lime juice.

Stir in the passion fruit pulp. Pour over your base.

Press fresh raspberries into the mixture, then smooth off the top with a spatula and return to the freezer.

Lightly toast the topping. When cool, press into the slice and return to the freezer overnight. Take out of the freezer to defrost a little before cutting. Combine your berry salsa ingredients and top your slice just prior to serving. Hope you enjoy!