2.8 Sweet Moment

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Double-boiled Pear with Bird’s Nest and Osmanthus Syru

Servings: 4

Ingredients:

Bird’s nest 20g

Pear 5

Red date 20g

Dried longan 10g

Osmanthus syrup 20g

Water 400ml

Method:

1. Soak and double boil bird’s nest. Set aside.

2. Rinse dried longan. Pit and rinse red dates. Rinse pears. Peel 1 pear and cut into small dices.

3. Place dried longan, red dates and pear in a double boiler. Pour in water. Double boil for 40 minutes over medium heat. Cut off the top of the remaining 4 pears, spoon out core and flesh. Place the pears in 4 small containers.

4. Add the soup with the dried longan, red dates, pear and bird’s nest into the 4 pears. Cover with the top of the pears. Double boil for 5 minutes over low heat. Add osmanthus syrup. Double boil for a further 5 minutes. Serve.

Tips:

- Be careful when spooning out the pear core and flesh; do not break the bottom of the pear.

- Pear is normal to turn brown in colour after double boiling.

- Do not add osmanthus syrup into pear too early, as it will release aroma when being heat, and dissolve in the bottom and lose its decoration purpose.

Nutrition Information:

Dried longan - heart and spleen strengthening, qi tonifying, blood replenishing, heart and nerves calming. Suitable for people who are suffering from insomnia, forgetfulness, palpitations, flustered, and good for women after giving birth or lack in qi and blood supply.

Red date - as known as “fruit for spleen”, have functions of spleen invigorating and qi tonifying.

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Bird’s Nest in Young Coconut

Servings: 2

Ingredients:

Bird’s nest 20g

Young coconut 2

Method:

1. Soak and double boil bird’s nest. Set aside.

2. Cut off the top of coconuts. Cut open the bottom and retain as a lid. Pour off coconut juice and set aside.

3. Spoon out coconut flesh with a tablespoon. Cut into small pieces. Put the flesh back into coconuts. Pour in coconut juice to 70% full. Cover with the coconut lid. Double boil for 40 minutes over medium heat.

4. Add bird’s nest. Reduce heat to low. Double boil for a further 5 minutes. Serve.

Nutrition Information:

- Cut off the top of coconuts which is the pyramidal part.

- There are 3 notable grains at the bottom of coconut which separate it into 3 parts. Use a chopper knife to cut from the middle of the biggest part to separate the bottom. This can be used as a lid.

- The darker the shell, the older the coconut. It is harder to open an older one but the juice inside is sweeter.

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Millet Congee with Bird’s Nest

Servings: 1

Ingredients:

Bird’s nest 10g

Dates 20g

Millet 20g

Pearl rice 15g

Winter melon with brown sugar drinks concentrate 20g

Water 1,500ml

Method:

1. Soak and double boil bird’s nest. Set aside.

2. Rinse pearl rice. Soak in water for 15 minutes. Rinse millet. Rinse and dice dates.

3. Bring water to a boil. Add pearl rice, millet and dried dates. Bring to a boil over high heat. Reduce heat to medium-high and cook to congee. Keep stirring while cooking. Add winter melon with brown sugar drinks concentrate. Turn to medium heat. Cook for around 5 minutes until sugar is completely dissolved. Turn off heat.

4. Add bird’s nest. Cook for 5 minutes over low heat. Serve.

Nutrition Information:

Millet – have functions of stomach and kidneys invigorating, heat and dampness removing.

Date - as known as Persian date, and also named as Wu Lou Zi by The Compendium of Materia Medica; they have high nutrition values. They contain various vitamins, protein and minerals, etc. Consume dates frequently can help replenishing digestive system, tonifying qi, relieving cough, moisturize lungs, ease phlegm and eliminate dyspnea. They can be snack or soup ingredient.

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Almond Sweet Soup with Bird’s Nest and Fish Maw

Servings: 1

Function:

Deficiency treating, beauty benefiting, lungs moisturizing, dyspnea eliminating, spleen invigorating and health boosting

Ingredients:

Bird’s nest 10g

White fish maw 30g

Sweet and bitter almond 30g

Rock sugar 25g

Ginger 3 slices

Spring onion 1 stalk

Water 125ml

Hot water 250ml

Method:

1. Soak bird’s nest. Drain and set aside.

2. Soak white fish maw in water for 8 hours (depends on thickness), change the soaking water for 2-3 times during soaking.

3. Blanch with 2 ginger slices and spring onion for 5 minutes. Take out, put into cold water and rinse well. Soak the white fish maw in water and refrigerate (0-8°C) for around 8 hours.

4. Take out the white fish maw. Cut into large pieces. Set aside.

5. Rinse sweet and bitter almond. Soak in water for 30 minutes. Drain. Add water and process into almond juice with a blender. Strain the juice with a soup filter bag.

6. Place the white fish maw and 1 ginger slice in a double boiler. Pour in hot water. Double boil for 90 minutes over medium heat. Add bird’s nest, almond juice and rock sugar. Double boil for a further 30 minutes. Serve.

Tips:

- People who are suffering from dampness should avoid consuming this dish frequently.

- Refrigerate (0-8°C) if the dish will be consumed on the next day.

- The dish will set like jelly, double boil for 15 minutes over low heat before serving.

- White fish maw will become tender after blanching and become harder after cooling with cold water, and then it will be easier for cooking.

- Do not use any utensil with oil or soda to soak fish maw; otherwise the fish maw will melt easily and have a change of flavour. Refrigerate (0-8°C) if the fish maw will be cooked later, and consume within a week.

Nutrition Information:

White fish maw - processed bladder of Chinese bahaba; rich in gelatin. They have functions of kidneys nourishing and essence replenishing, yin enriching, beauty benefiting. They are suitable for people with weak lungs and kidneys or suffering from anemia and to boost health.

Sweet and bitter almond – have functions of lungs nourishing, phlegm easing, cough relieving, dyspnea eliminating, moisturizing and dyspepsia relieving. They are suitable for people who are suffering from externally contracted coughs, irritability and shortness of breath, constipation due to dryness in intestines etc.

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Bird’s Nest, Lily Bulb and Sea Coconut Sweet Soup

Servings: 2-3

Function:

Lungs and spleen invigorating, phlegm easing, cough releasing, heart and nerves calming.

Ingredients:

Bird’s nest 20g

Sea coconut 20g

Dried lily bulb 40g

Red date 40g

Rock sugar 40g

Water 1,500ml

Method:

1. Soak bird’s nest. Drain and set aside.

2. Rinse dried lily bulb. Soak in water for 90 minutes.

3. Rinse sea coconut. Place in a pot. Pour in water. Boil for 90 minutes over low heat. Take sea coconut out and set the water aside.

4. Pit and rinse red dates. Place bird’s nest, dried lily bulb, red dates and rock sugar in a double boiler. Pour in the sea coconut water. Double boil for 30 minutes over low heat. Serve.

Tips:

Red date - as known as “fruit for spleen”, have functions of spleen invigorating and qi tonifying. Remove pit of red date can prevent from bringing hot and heat symptoms.

Lily bulb – lungs moisturizing, cough relieving, heart and nerves calming, heat removing and yin nourishing. Sea coconut – cough relieving, phlegm easing, lungs moisturizing, heat removing, nourishing and beauty benefiting.

Nutrition Information:

Red date - as known as “fruit for spleen”, have functions of spleen invigorating and qi tonifying. Remove pit of red date can prevent from bringing hot and heat symptoms.

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Red Date, Lily Bulb and Bird’s Nest Sweet Soup

Servings: 2-3

Function:

Lungs moisturizing, cough relieving, heart and nerves calming

Suitable for:

People who are suffering from tendons and bone strain, painful back and knees, tiring eyes; and pregnant women

Ingredients:

Bird’s nest 15g

Dried lily bulb 15g

Red date 30g

Rock sugar 35g

Hot water 600ml

Method:

1. Soak bird’s nest. Drain and set aside.

2. Soak dried lily bulb in water for 90 minutes. Rinse and drain.

3. Pit and rinse red dates.

4. Place dried lily bulb, red dates, rock sugar and bird’s nest in a double boiler. Pour in hot water. Double boil for 30 minutes over low heat. Serve.

Tips:

- The dish is good to be served both hot and cold. Refrigerate (0-8°C) if the dish will be consumed later; the texture of bird’s nest will become crispy after chilling.

Nutrition Information:

Red date - as known as “fruit for spleen”, have functions of spleen invigorating and qi tonifying.

Lily bulb – lungs moisturizing, cough relieving, heart and nerves calming, heat removing and yin nourishing.

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Pumpkin, Corn and Bird’s Nest Sweet Soup

Servings: 3-4

Function:

Deficiency treating, qi tonifying, stomach and spleen invigorating

Ingredients:

Bird’s nest 20g

Pumpkin 230g

Corn kernel 75g

Rock sugar 40g

Hot water 600ml

Method:

1. Soak bird’s nest. Drain and set aside.

2. Rinse pumpkin. Peel and remove seeds. Rinse again. Dice finely.

3. Rinse corn kernels.

4. Place pumpkin and corn kernels in a double boiler. Pour in hot water. Double boil for 1 hour over medium heat. Add rock sugar and bird’s nest. Reduce heat to low. Double boil for a further 30 minutes. Serve.

Tips:

The dish is good to be served both hot and cold.

It is recommended to use packaged corn kernels in order to control the sweetness of the corn.

Nutrition Information:

Pumpkin – digestive system replenishing, qi tonifying, inflammation diminishing, phlegm easing and digestion promoting.

Corn - rich in dietary fiber, which can stimulate bowel movement.

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American Ginseng, Goji Berry, Red Date and Bird’s Nest Sweet Soup

Servings: 2

Function:

Blood replenishing, beauty benefiting, yin enriching, lungs moisturizing, liver nourishing and eyes strengthening

Ingredients:

Bird’s nest 15g

American ginseng slices 10g

Dried goji berry 10g

Red date 25g

Rock sugar 25g

Hot water 500ml

Method:

1. Soak and double boil bird’s nest. Set aside.

2. Rinse American ginseng slices and dried goji berries. Pit and rinse red dates.

3. Place American ginseng slices, dried goji berries, red dates and rock sugar in a double boiler. Pour in hot water. Double boil for 30 minutes over low heat.

4. Add bird’s nest. Double boil for a further 5 minutes. Serve.

Tips:

The dish is good to be served both hot and cold.

Nutrition Information:

Red date - as known as “fruit for spleen”, have functions of spleen invigorating and qi tonifying.

Dried goji berry - liver and kidneys benefiting, eyes strengthening.

American ginseng – have functions of yin enriching, qi tonifying, heat removing, lungs moisturizing, stomach nourishing and stimulate salivary secretion. They are suitable for people who are weak, having asthenic fever and thirstiness, or suffering from dry mouth and qi deficient.

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Glehniaes, Solomon’s Seal, Lily Bulb and Bird’s Nest Sweet Soup

Servings: 2-3

Function:

Yin enriching, beauty benefiting, heat clearing, saliva stimulating, lungs nourishing, cough relieving, immunity promoting

Ingredients:

Bird’s nest 20g

Dried lily bulb 60g

Solomon’s seal 20g

Sweet and bitter almond 20g

Natural glehnia root 20g

Dried fig 40g (approx. 2 pcs)

Rock sugar 40g

Hot water 1,000ml

Method:

1. Soak and double boil bird’s nest. Set aside.

2. Rinse dried lily bulb. Soak in water for 90 minutes. Soak solomon’s seal in water for 30 minutes. Cut into small sections.

3. Bring water to a boil. Add sweet and bitter almond, natural glehnia root and solomon’s seal. Boil over low heat until liquid reduced to half of the original amount. Take the ingredients out. Pour the soup into a double boiler. Add dried lily bulb, dried fig and rock sugar. Double boil for 30 minutes over

4. Bring water to a boil. Add sweet and bitter almond, natural glehnia root and solomon’s seal. Boil over low heat until liquid reduced to half of the original amount. Take the ingredients out. Pour the soup into a double boiler. Add dried lily bulb, dried fig and rock sugar. Double boil for 30 minutes over low heat. Add bird’s nest. Double boil for a further 5 minutes. Serve.

Tips:

The dish is good to be served both hot and cold.

For people who are cold in nature, add few slices of ginger or a large dried mandarin peel.

Nutrition Information:

Glehnia root – lungs nourishing, cough relieving, yin enriching, and heat removing.Sliced solomon’s seal – yin enriching, moisturizing, saliva secretion stimulating, and thirstiness reducing.

Lily bulb – lungs nourishing, cough relieving, heart and nerves calming, heat removing, and yin enriching.

Sweet and bitter almond – have functions of lungs nourishing, phlegm easing, cough relieving, dyspnea eliminating, moisturizing and dyspepsia relieving. They are suitable for people who are suffering from externally-contracted coughs, heat symptoms, shortness of breath, constipation due to dryness in intestines etc.

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Bird’s Nest, Chinese Yam and Lotus Seed Sweet Soup

Servings: 4-5

Function:

Spleen and stomach invigorating, yin enriching, beauty benefiting, appetite promoting and diarrhea curing

Ingredients:

Bird’s nest 25g

Lotus seed 75g

Chinese yam powder 30g

Winter melon with brown sugar drinks concentrate 95g

Water 1,250ml

Method:

1. Soak and double boil bird’s nest. Set aside.

2. Rinse lotus seeds. Soak in water for 120 minutes. Remove core of the lotus seeds.

3. Bring 1,000ml of water to a boil. Add lotus seeds and winter melon with brown sugar drinks concentrate. Cook over low heat until the lotus seeds are cooked and the lotus seed sweet soup is ready.

4. Mix Chinese yam powder with 250ml of water in portions. Pour the mixture into the lotus seed sweet soup. Stir and cook into paste over medium heat. Turn off heat. Stir in bird’s nest. Serve.

Tips:

- People who are suffering from constipation should avoid consuming this dish.

- The dish is good to be served both hot and cold. Refrigerate if the dish will be consumed on the next day; and the lotus seeds will become softer.

- Stir in water to Chinese yam powder in portions in order to prevent lumps formed.

Nutrition Information:

Lotus seeds – have functions of spleen and stomach invigorating, nerves calming, kidneys benefiting and essence replenishing. They are suitable for people who are suffering from losing appetite; having palpitations, insomnia, weak spleen and prolonged diarrhea.

Yam powder - spleen and stomach regulating, lungs and kidneys invigorating. They can be used as nourishing, reducing heavy sweating, promoting digestion, curing diarrhea and benefiting the absorb functions of stomach and intestines.

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Red Date, Ginkgo and Bird’s Nest Sweet Soup

Servings: 3

Function:

Blood replenishing, beauty benefiting, liver nourishing and lungs moisturizing

Ingredients:

Bird’s nest 20g

Dried longan 20g

Red date 30g

Ginkgo nut 30g

Rock sugar 40g

Water 650ml

Method:

1. Soak bird’s nest. Drain and set aside.

2. Rinse ginkgo nuts. Rinse dried longan. Pit and rinse red dates.

3. Boil red dates, ginkgo nuts and water for 30 minutes over medium heat. Add into a double boiler. Add bird’s nest. Double boil for 20 minutes over low heat.

4. Add dried longan and rock sugar. Double boil for a further 15 minutes. Serve.

Nutrition Information:

Ginkgo – heat clearing, lungs strengthening, asthma relieving and several kinds of secretion reducing.

Red date - as known as “fruit for spleen”, have functions of spleen invigorating and qi tonifying.

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Bird's Nest in Mistletoe Soup

Servings: 1-2

Function:

Liver and kidneys benefiting, tendons and bones strengthening, yin enriching and miscarriage preventing

Suitable for:

Pregnant women and people who are suffering from joint strain or having painful back and knees.

Ingredients:

Bird’s nest 10g

Mistletoe 30g

Quail egg 6

Red date 30g

Slab sugar 20g (approx. 1/4 pc)

Water 500ml

Method:

The dish is good to be served both hot and cold.

People who are suffering from external contraction of wind-heat should avoid consuming this dish. Bird’s nest will contract after adding in mistletoe tea, thus they need to be double boiled first.

It is recommended to place mistletoe in a soup filter bag for taking out easier.

Tips:

The dish is good to be served both hot and cold.

People who are suffering from external contraction of wind-heat should avoid consuming this dish.

Bird’s nest will contract after adding in mistletoe tea, thus they need to be double boiled first. It is recommended to place mistletoe in a soup filter bag for taking out easier.

Nutrition Information:

Mistletoe – wind-dampness removing, tendons and bones strengthening, liver and kidneys enriching, and miscarriage preventing. They are mild and sweet-bitter in taste, which is suitable for all people. They are usually used as healthy Chinese medicine, which is suitable for people who are having wind-dampness and in pain.

Red date - as known as “fruit for spleen”, have functions of spleen invigorating and qi tonifying.

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Snow Fungus, Water Chestnut and Bird’s Nest Sweet Soup

Servings: 3-4

Function:

Yin enriching, lungs moisturizing, detoxifying and beauty benefiting

Suitable for:

People who are suffering from thirstiness, dryness of skin, heat inducing and lacking of water in excrement.

Ingredients:

Bird’s nest 20g

Gutian snow fungus 15g (approx. 1/4 pc)

Red date 25g

Water chestnut 3

Rock sugar 40g

Hot water 600ml

Method:

1. Soak bird’s nest. Drain and set aside.

2. Soak Gutian snow fungus in water for 3-4 hours until completely soaked. Remove stem. Tear into small pieces. Rinse.

4. Place the Gutian snow fungus, red dates, water chestnut, rock sugar and bird’s nest in a double boiler. Pour in hot water. Double boil for 30 minutes over low heat. Serve.

Tips:

People who are suffering from external contraction of wind-heat and coldness should avoid consuming this dish.

The dish is good to be served both hot and cold.

Nutrition Information:

Gutian Snow Fungus – yin invigorating, lungs nourishing, stomach benefiting and salivary secretion stimulating.

Water chestnut – heat retreating, salivary secretion stimulating, phlegm easing, digestion improving, eyes strengthening and blood cooling down.

Red date - as known as “fruit for spleen”, have functions of spleen invigorating and qi tonifying.

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Bird’s Nest, Rose and Red Bean Sweet Soup

Servings: 2-3

Ingredients:

Bird’s nest 20g

Hokkaido red bean 120g

Dried rose petal 10g

Winter melon with brown sugar drinks concentrate 40g

Hot water 700ml

Method:

1. Soak bird’s nest. Drain and set aside.

2. Rinse red bean and soak for 1 night.

3. Rinse dried rose petals with hot water. Place in a double boiler. Pour in hot water. Cover with lid and let stand for 10 minutes. Take the dried rose petals out and set the rose tea aside.

4. Add the red beans into the rose tea. Double boil for 1 hour over medium heat. Add winter melon with brown sugar drinks concentrate and bird’s nest. Reduce heat to low. Double boil for a further 30 minutes. Serve.

Nutrition Information:

Dried rose – have functions of blood and qi activating, liver soothing, depression relieving, blood harmonizing, and bruise removing. They can promote metabolism, harmonize blood and breath, and benefit beauty and skin.

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Bird’s Nest and Sugarcane Jelly

Servings: 3-4

Ingredients:

Bird’s nest (bird's nest slice) 20g

Dried longan 30g

Dried goji berry 15g

Sugarcane juice 700ml

Gelatin powder 25g

Method:

1. Soak and steam (soak in water) bird’s nest. Let cool and set aside.

2. Rinse dried longan and dried goji berries. Bring sugarcane juice to a boil. Turn off heat. Add dried longan. Cover with lid and let stand for 15 minutes. Take the dried longan out.

3. Stir in gelatin powder to sugarcane juice slowly. Add dried goji berries. Bring to a boil over medium heat. Turn off heat. Let cool.

4. Place bird’s nest in moulds. Pour in the sugarcane solution. Refrigerate (0-8°C) for 4 hours. Serve.

Tips:

People who have weak spleen or are suffering from diarrhea should avoid consuming this dish.

It is recommended to use bird's nest slice in order to bring a more outstanding texture from the sugarcane jelly.

After pouring hot water into gelatin powder, lumps will be formed easily. It is recommended to add gelatin powder slowly and keep stirring with a spoon throughout the procedure.

Nutrition Information:

Dried goji berry - liver and kidneys invigorating, eyes benefiting.

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Bird’s Nest and Roselle Jelly

Servings: 4-6

Ingredients:

Bird’s nest 20g

Dried roselle 35g

Gelatin powder 30g

Sugar 150g

Coconut milk 100ml

Water 700ml

Method:

1. Soak and steam bird’s nest. Let cool and set aside.

2. Rinse dried roselle. Add water. Boil for 15 minutes over medium heat. Turn off heat. Let stand for 10 minutes. Take out the ingredients and set the roselle juice aside.

3. Bring the roselle juice to a boil. Stir in gelatin powder and sugar. Bring to a boil again and turn off heat. Let cool. Preserve 3 tbsp of roselle juice and set aside.

4. Prepare 2 moulds and line with cling wrap. Pour in the remaining roselle juice separately. Refrigerate (0-8°C) for 4 hours.

5. Mix bird’s nest and coconut milk. Refrigerate (0-8°C) for 30 minutes.

6. Add 1 1/2 tbsp of the roselle juice onto a portion of roselle jelly. Add bird’s nest and coconut juice and press firmly. Add the remaining roselle juice. Add another portion of roselle jelly. Refrigerate (0-8°C) for 1 hour. Serve.

Tips:

Set 3 tbsp of roselle juice aside and add in between roselle jelly and coconut milk the 2 layers can function as glue.

After pouring hot water into gelatin powder, lumps will be formed easily. It is recommended to add gelatin powder slowly and keep stirring with a spoon throughout the procedure.

Nutrition Information:

Roselle flower - rich in anthocyanin, pectin and fruit acid etc. They can boost metabolism, promote appetite, stimulate salivary secretion, and increase the discharge of urine.

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Bird’s Nest Salad Cup

Servings: 2

Ingredients:

Bird’s nest 10g

Greek yogurt 100g

Chia seeds 2 tbsp

Strawberry 12

Canned peach 2 halves

Almond flakes 2 tbsp

Method:

1. Soak and steam (soak in water) bird’s nest. Set aside.

2. Dice 6 strawberries.

3. Add Greek yogurt, diced strawberries, chia seeds into a blender and process into chia seeds yogurt. Refrigerate (0-8℃) for 2 hours or more.

4. Slice the other 6 strawberries.

5. Cut peaches horizontally to remove the upper dome part.

6. Add chia seeds yogurt, strawberry slices, peach slices, bird’s nest and almond flakes into 2 glasses in sequence. Serve.

Tips:

Step 2-3 may be skipped if using fruit-flavoured Greek yogurt; just add chia seeds into fruit-flavoured Greek yoghurt, and refrigerate (0-8℃) for 2 hours or more.

Nutrition Information:

Yogurt is a kind of food which contains probiotics; it can improve intestinal health, help to relieve constipation and diarrhea, as well as to prevent intestinal disorders. Besides absorbing from food, probiotics can be taken from complementary items.

There are trillions of bacteria in the human gut which include good and bad bacteria; people will easily get sick once the balance of both bacteria in the gut is broken. For people who are taking antibiotic or having intestinal problems (e.g. Irritable Bowel Syndrome) will lead to unbalance of the good and bad bacteria, therefore consuming probioitics would be a good choice for them.

Nutrition information above is provided by Ms Sally Shi Po Poon, Registered Dietitian (UK) & Accredited Practising Dietitian (Australia).

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Bird’s Nest and Lactic Acid Bacteria Drink Jelly

Servings: 6

Ingredients:

Bird’s nest 10g

Lactic acid bacteria drink 500ml

Leaf gelatin 15g

Method:

1. Soak and steam (soak in water) bird’s nest (Please refer to P.xxx “Preparation of Bird’s Nest for Cooking”). Set aside.

2. Soak leaf gelatin in ice water until soft. Drain. Dissolve over a hot water bath.

3. Combine 2 tbsp of lactic acid bacteria drink and the dissolved gelatin. Stir in the remaining lactic acid bacteria drink.

4. Add bird’s nest into 6 containers evenly. Pour in the lactic acid bacteria dink and gelatin mixture. Refrigerate (0-8℃) for 4 hours until set. Serve.

Tips:

Dissolved gelatin will set quickly after mixing with cold lactic acid bacteria drink, thus it is recommended to combine with 2 tbsp of lactic acid bacteria drink first.

Nutrition Information:

Lactic acid bacteria drink is a kind of drink rich in probiotics. It is not guaranteed that the probiotics can help to improve intestinal health, as probiotics are live bacteria, they can only function when there are an enough amount of live probiotics to resist stomach acid, arrive in intestine, and therefore to adjust the balance of the bacteria in the human gut as well as being protective. Thus, it is crucial that the probiotics are active.

Considered the storage life of lactic acid bacteria drink is short, there are probiotics complementary items produced for more convenient consuming which can be stored at room temperature and for a longer period of time.

Nutrition information above is provided by Ms Sally Shi Po Poon, Registered Dietitian (UK) & Accredited Practising Dietitian (Australia).