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About Sarah

me July2015My name is Sarah Wong and I love cooking and eating and always have!

I love everything about food from thinking, reading, writing and talking about it, meeting the people who grow it and make it, to shopping for it, experimenting and cooking it, tasting and savouring it! Holidays are spent scouring the aisles of the local market or shops rather than visiting the shrine or famous landmark.

I live in Brisbane and have a wonderful husband and 2 (almost grown-up) sons. Fortunately, they love to eat and suffer my endless experiments and new recipes without complaint! Otherwise, my beautiful dog and cat are always on standby to show their appreciation!

To help me I have my trusty Thermomix, whose inclusion in my life has opened my world of capabilities. I never envisaged being able to mill my own flour, make my own almond milk & coconut cream, much less make my own chocolate!!

In recent years I have discovered the Paleo philosophy of avoiding grains and sugar, and feel better for it, so I aim to cook with natural unprocessed ingredients, good fats, fruit and vegetables. But by no means am I a food snob! I believe that everyone has to find their ‘perfect fit’ in what they eat and let’s face it, everyone loves a treat!

Keen to demonstrate that a Primal lifestyle is not limiting in any way, I love the challenge of developing recipes within the criteria and “Paleo-fying” everyday foods. Especially naughty ones!

I am all about whole-food and home-made. I particularly avoid gluten and do try to avoid dairy and experiment with dairy alternatives. You will find no gluten based foods here and just a sprinkling of dairy – this fluctuates depending on my tolerance to it! I do not label myself as vegan, vegetarian, dairy-free, fat-free, carb-free or anything else but enjoy using what I like from different food approaches and adapt to suit to what makes me feel happy. Everyone is individual and there is no “one size fits all” .

To search for a recipe, find a complete table of contents of my recipes here or go to my archives on the right hand side of the page.

© Copyright. These recipes are my own. These photos are my own. These stories are my own. You are welcome to share my link to my site for the recipe. However, please refrain from republishing any of my content in its entirety.

Thank you for visiting my site, have fun cooking, eating & sharing!

clevercook – Sarah Wong x

I would love to hear from you if you have any questions or suggestions so please feel free to contact me below.

Disclosure Policy

DISCLAIMER: Any information contained in this document is obtained from current and reliable sources and is solely for the purpose of entertainment. The author provides the information contained herein in good faith but makes no representation as to its comprehensiveness or accuracy. Individuals receiving this information must exercise their independent judgement in determining its appropriateness for a particular purpose. As the ordinary or otherwise use(s) of this information is outside the control of the author, no representation or warranty, expressed or implied, is made as to the effect(s) of such use(s), (including damage or injury), or the results obtained. The author expressly disclaims responsibility as to the interpretation of her views, ordinary or otherwise. Furthermore, the author shall not be liable for any errors or delays in the content, or for any actions taken in reliance thereon. The author shall not be responsible for any damages resulting from use of or reliance upon this information. Readers of this document are solely responsible for compliance with all laws and regulations applying to the use of the information, including intellectual property rights of third parties.

22 Comments leave one →
  1. November 18, 2014 2:17 pm

    Hi Sarah I am so looking forward to using your recipes clever you but you always was a great cook

    • November 22, 2014 8:08 pm

      Thanks Devona, let me know how you get on, and what bob thinks!!

  2. Jenni bricker permalink
    October 29, 2013 3:55 pm

    Thank you soooooooo much for your “fabulous gluten free bread”. It is indeed FABULOUS and I am in awe. Not a hint of cake crumb, just squishy, fluffy yummy bread.

    I will be making it again and again and again!!

    • November 8, 2013 4:01 pm

      Thanks Jenni, its so good to hear feedback! I’m glad you love it. I am on a fantabulous bread embargo at the moment as I was just eating too much of it!!

  3. Ana permalink
    September 24, 2013 10:08 am

    Hi, sure this has been asked before but if you could please recommend a way I can turn the recipes into American measurements. I would really appreciate it thank you!
    Ana

    • October 2, 2013 3:51 pm

      hi Ana
      The best way for measurements to be consistent is to weigh your ingredients. I always use gram measurements in my recipes for this reason. Sometimes I find googling “how many grams in a cup of _____” helpful – so perhaps you could reverse this and get your answer. Otherwise buy a cheap set of scales!!

  4. Anonymous permalink
    June 5, 2013 12:34 pm

    Hi Sarah
    Loving your blog! I made the granola yesterday (with a few tweaks) ……I think I’ve just about polished it all off! I am a TM CL in Noosa and have a few clients in Bris who I’m sure would be keen on your classes. Anything scheduled over the next few months? Thanks, Andrea

    • June 6, 2013 3:40 pm

      Hi Andrea

      Glad you are enjoying the blog – I am due to make some granola too, except I eat it ALL!! I have been so busy with this blog I haven’t had a chance to think about classes this year – wow – all year, hopefully there will be some time towards September!! Hope you’re enjoying the CL work!

  5. Sam permalink
    May 12, 2013 6:44 pm

    Hi there
    I love your blog and recipes, thanks for sharing. Especially thanks for sharing where you source ingredients, sometimes it’s hard to know where to get some of them, so this really helps! Thanks.
    I’ve been meaning to make kyles granola for ages and now the lunchbox treat, but I was wondering what kind of vanilla protein powder you use? The world of protein powders is somewhat confusing, so thought I’d ask your advice. Hope you don’t mind sharing!!
    Thanks in advance
    Sam

  6. Anonymous permalink
    May 6, 2013 2:23 pm

    Hi, Your recipe for cheesy chutney says 1kg ripe tomatoes – which tomatoes exactly do you use as keen to try your recipe!

    • May 12, 2013 3:03 pm

      I just use fresh red tomatoes from the grocer. The riper the better. You could use tinned if they are handier.

  7. November 17, 2012 6:25 pm

    Hi Clever Cook

    You mentioned a gluten free and sugar free Christmas Pudding in your most recent blog post. I made a GF/SF one last year, but can’t seem to find the recipe on my computer now! Also, I’d like to try steaming it in the Thermomix this year, as opposed to my slow cooker. So …. I’d love your recipe, if you’re happy to share?…

  8. July 1, 2012 5:23 pm

    Hi, We were nominated for the “One Lovely Blog Award”. As a condition we were asked to nominate another 15 blogs that we really enjoy. Your blog is one of them! If you want to accept this nomination- the conditions are on our blog. Fiona and Mem

    • July 2, 2012 11:12 am

      Hi Fiona & Mem

      Thank you very much for your interest! And I love your work too!! I accept the nomination and hope that I follow the rules right so here goes…..

  9. Vera Burgess permalink
    March 26, 2012 10:05 pm

    Hi Sarah, I have had the great pleasure of joining the ranks of being a Thermomix owner and I just love your site, I have shared this site with lots of my friends who are Thermomix owners as well. Really looking forward to experimenting with the recipes and my Thermomix.

    • March 27, 2012 8:29 pm

      Thanks for reading Vera, I am tickled pink!! Let me know if there is anything you want to see posted.
      Happy Thermomixing!

  10. Tess Dahl permalink
    February 9, 2012 8:08 pm

    Tess

    Well done Sarah. Keep up the good work

  11. Sharon permalink
    January 29, 2012 8:36 pm

    Great work Sarah looking forward to follow your food ponderings !

  12. Janelle permalink
    January 29, 2012 5:42 pm

    well done Sarah you are indeed a very clever woman

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