by Rebecca Longshore, with Bundy Food Tours adjustments!

Serves 4 - 6


  • Macadamia oil
  • 2 medium Bundaberg Gold sweet potatoes, peeled and cut into 4 mm thick slices
  • 1 onion diced
  • 100g fresh baby spinach
  • 1/2 cup Baffle Dairy milk
  • 1 large red chilli, sliced finely
  • 1 finger of fresh turmeric from Bunda Ginga, finely grated
  • 8 Surfie Chicks Bargara free range eggs
  • ½ cup of crumbled feta
  • Salt and pepper to taste


  1. Preheat oven to 200 degrees Celsius.
  2. Brush a deep pie plate or similar with macadamia oil.
  3. Layer sweet potatoes in slightly overlapping circles on bottom and upsides of plate and around the sides.
  4. Brush sweet potatoes with macadamia oil.
  5. Bake in preheated oven for twenty minutes or until potatoes are slightly tender.
  6. Meanwhile heat a large frying pan over medium heat.
  7. Add a teaspoon of macadamia oil, add onion and sauté for three minutes.
  8. Cool for 5 minutes and toss through spinach.
  9. Whisk eggs and milk, season with salt and pepper, add turmeric and chilli in a medium bowl.
  10. Arrange spinach mixture on top of sweet potato, pour over egg mixture and sprinkle with feta.
  11. Bake at 190 degrees Celsius for 30 to 40 minutes or until egg mixture is set.
  12. Let stand 5 minutes then cut into eight wedges.
  13. Serve with a fresh garden salad.

About the author

Join host Suzie Clarke, Le Cordon Bleu Master of Gastronomic Tourism graduate to discover the diversity of farms in the Bundaberg region. 

Bundy Food Tours


M 0409 491 944


By phone: 1300 722 099
Online: here
In person: 36 Avenue Street, Bundaberg East Qld 4670 (At the Visitor Centre, 7 days a week)

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