Holly Frail
B.Sc. (Hons)
Grad. Dip. Nutr. Diet.
A.P.D.
Mob. 0412 982 462

Kerry Leech
B.Sc.
Grad. Dip. Dietetics
A.P.D
Mob: 0412 234 572

Lauren Nugent
B Hlth.Sci. (Nut & Diet)
(Hons), A.P.D.
Mob: 0411 741 059

Peta Carige
B Hlth Sci (Nut & Diet)A.P.D
B Applied Sci (HMS)
Mob: 0421 467 821

Joseph Spelta
B Hlth Sci (Nut & Diet) A.P.D.
B Applied Sci (HMS) A.E.P
Mob: 0402 843 955

Peita Stanfield
B Hlth Sci (Nut & Diet)
(Hons), A.P.D.
B Applied Sci (HMS) (Hons)
Mob: 0422 229 031

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07 3899 0659


Accredited Practising Dietitian

 

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WEEKLY RECIPE

EAT SMART NUTRITION CONSULTANTS
Recipes from Holly, Kerry and Lauren

Thai Beef Salad (Serves 4)

30g rice stick or cellophane noodles
300g cold roast beef (preferably cooked until just pink in the centre)
10cm lemon grass stalk, finely chopped (or 2 tblsp jar lemon grass)
3 tblsp fresh lime juice
1 tblsp fish sauce

1 red chilli, halved, seeded and finely sliced
1 clove garlic, shopped
½ cucumber, thinly sliced
4 radishes, thinly sliced
1 cup finely shredded chinese cabbage
a few coriander and mint leaves for garnish


1. Soak the noodles in warm water for about 15 mins and then drain.
2. Trim the roast beef of all fat and slice very thinly into bit sized pieces.
3. In a small bowl combine lemon grass, lime juice, fish sauce, chilli and garlic. In a large bowl combine half the dressing with the cucumber, radish and chinese cabbage. Spoon salad onto a serving dish.
4. Use the same bowl, toss remaining dressing with noodles and beef and spoon this over the salad. Sprinkle with mint and coriander leaves.

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