Peak PT Friday 3 course meal

Our First 3 Course Meal created by the Peak PT Team Members

I’m so excited to be writing this blog,  whilst the literary content is mine, the scrumptious and wonderfully healthy meals that will appear herein are the creation of our amazing clients!

Each week, we’ll be re-creating our Christmas Banquet, we’ll publish 3 of the recipes that were served at our lunch to create a 3 course meal that will be a credit to any dinner table.

Today’s menu is entirely gluten free

Meatballs served Tapas Style with Tzatziki Dip



  • 1kg lean mince
  • 1 large egg
  • 1/4 cup onion finely chopped
  • 1/4 cup grated fresh parmesan
  • 2 cloves minced garlic
  • 1 teaspoon dried oregano
  • 1/2 teaspoon parsley
  • salt and pepper to taste


  • 1/2 medium cucumber, peeled, seeded and diced
  • 1 garlic clove
  • 2 tablespoon olive oil
  • 1 cup plain greek yoghurt


Pre-heat oven to 180deg

  1. Place all the ingredients in a large mixing bowl, mix until well combined
  2. Roll into approx 2.5cm balls
  3. Place meatballs onto a baking tray
  4. Bake for approximately 20 minutes or until centre is no longer pink
  5. Serve warm


  1. Toss cucumber with 1/4 teaspoon each of salt and pepper in a colander and drain for 15 minutes
  2. Mince and mash the garlic to a paste with 1/4 teaspoon salt then whisk together with the olive oil, yoghurt and a 1/4 teaspoon pepper
  3. Squeeze out any excess water from the cucumbers, using your hands then stir cucumber into yoghurt mixture.

Steamed White Fish with Turmeric and Ginger


1 tablespoon grated fresh galangal or ginger – I used galangal1 tablespoon turmeric, grated2 cloves garlic, smashed1 tablespoon tamari soy sauce2 tablespoons olive oilgenerous pinch of ground black pepper2 x 200 g pieces white fish fillets (wild snapper or any white fish of your choice)1 lime1 bunch coriander – leaves and stalk finally chopped1/4 cup water or coconut water (if braising)


  1. Combine ginger, turmeric, garlic, tamari, lime juice and olive oil in a bowl.  For a smoother paste, I love using my mortar which combines the ingredients perfectly.
  2. Fold in the finely chopped coriander root.
  3. Add the fish fillet and coat well.
  4. Wrap the fish individually using baking paper, foil or banana leaf. Make sure it is really well sealed into a lovely neat little pocket.
  5. Steam the fish for 10 minutes until cooked through and remove from the heat.
  6. Serve immediately with your choice salad or vegetables.  

Lime and Macadamia Nut Cheesecake


Cake filling

  • 750g Cream cheese
  • 2 tablespoons full-fat Greek Yoghurt
  • 1/4 cup coconut cream
  • 1/2 cup rice malt syrup
  • 1 free-range egg
  • 1 teaspoon vanilla
  • 3 limes and zest
  • 1 cup crushed macadamianut

Cake base

  • 1 cup almonds
  • 1 cup almond meal
  • 1 cup shredded coconut
  • 120g butter at room temperature


  1. Preheat the oven to 160deg and grease the sides and base of a 22cm spring-form tin
  2. to make the cheesecake base, grind the nuts i a food processor until semi-fine.  Add the coconut, almond meal and butter and rub with your fingers to make a dough.  the more you rub, the ore you’ll release the oils in the nuts and achieve the right consistency.  Press into the tin, covering the base and sides to an even thickness (abut 5 mm).  Place into the oven and bake for 5-8 minutes until starting to turn golden.  Remove and allow to cool completely.
  3. Clean out the food processor and place the cream cheese, yoghurt, coconut cream, syrup, egg and vanilla into the mixing bowl and blitz until combined  Spoon into the cold base and return to the ovenfor 20-30 minutes or until cenre is custard-like (don’t overcook).  Remove from the oven and place in the fridge for at least 2 hours to firm before serving.
  4. Place cheesecake on a serving plate


Let us know how you go and give us your feedback..and then share with us a recipe of your own!



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