Carrot and Walnut pie

Zaia Kendall

Zaia grew up in a family of musicians in Holland, and has a background in top sport (snow skiing) and web development and design. She co-founded the PRI Luganville and PRI Sunshine Coast Inc (now PermEco Inc.) with Tom, and runs the “invisible structures”, like finances, business administration, website design and maintenance, writes articles and records and edits videos. She assists Tom in running the Kendall Permaculture Farm and supervising other volunteers. She is an active member of several musical projects and bands, involved in community music and runs percussion and marimba workshops, is the percussion leader for the Woodford Folk Festival People’s Orchestra and composes as well as plays music. She is passionate about community music and loves seeing people discover that they can play!

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3 Responses

  1. 18/02/2014

    […] Bake in oven on 160 C until crumble is golden brown on top. You can serve this with yoghurt, fresh cream or coconut macadamia cream (see carrot and walnut pie sauce recipe). […]

  2. 28/02/2014

    […] with some fruit in season (pictured here with paw paw / papaya and pineapple) and coconut macadamia cream. To make a vegan version, replace coconut crumble with nut crumble. Also goes well with yoghurt […]

  3. 04/03/2014

    […] for at least 5 hours or until set. The cake is very rich and can be served with cream or coconut macadamia cream. A wonderful birthday cake, sweet but not […]

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