Opening the Miss Bliss Vault: The OG Tahini Sauce
Straight from the Miss Bliss vault: the OG tahini sauce everyone asked for
You may not know this about me…
But before content creation, before Italy, before Savour the Slow was even a seed of an idea, I owned a wholefoods café in Brisbane’s West End called Miss Bliss.
It was my first baby.
I opened it just after finishing my nutrition degree, fuelled by a dream to create food that felt like a warm hug. Real, honest food, food that nourished from the inside out, but never compromised on flavour.
And I was obsessed with the details.
We made as much as we could from scratch, sauces, dressings, relishes, granola, even nut milks at one point (before it became cool). If it didn’t come from our kitchen, it came from local producers who shared the same values: simple ingredients, no nasties, full of heart.
There was something so special about watching people come in on a Saturday morning, order their go-to nourish bowl or almond latte, and feel at home.
It was chaotic at times, I was managing a team of 20+, running events, doing payroll at 11pm, but I wouldn’t trade those years for anything. They shaped so much of who I am now.
One thing people always asked me for?
The tahini sauce.
This dreamy, creamy, garlicky, lemony, herby dressing made it onto everything; nourish bowls, burgers, brekkie salads, even drizzled over roast veg and sweet potato fries. It had this depth to it, thanks to the tahini, nutty and slightly bitter, in the best way, balanced by citrus, garlic, parsley and warm spices. We’d make it in huge 2L buckets, and still run out.
It became a Miss Bliss staple.
And now, all these years later, I still make it at home. It lives in a jar in my fridge, ready to be drizzled over literally anything. It tastes like nostalgia and nourishment all at once.
So today, I’m opening the Miss Bliss vault and sharing the OG tahini dressing recipe with you.
Make it once and you’ll get why people kept asking if we’d bottle it.
Scroll down for the recipe, and if you make it, tag me, I’d love to see your version.
Because food is never just food. It’s memories, it’s connection, and sometimes… it’s the thing that brings you home.
The OG Miss Bliss Tahini Dressing
Makes: 450ml
Prep Time: 15 minutes
Ingredients
¾ cup tahini
2–3 garlic cloves, crushed
80ml lemon juice
Zest of ½ lemon
1¼ tsp sea salt
½ bunch parsley, finely chopped
1¼ tsp ground cumin
1¼ tsp paprika
Pinch of black pepper
¾ cup cold water
48ml olive oil (just under ¼ cup)
Method
Add all ingredients to a high-speed blender.
Blend until smooth and creamy, scraping down the sides as needed.
Taste and adjust seasoning, add more lemon for brightness, salt for balance, or water to thin.
Tip: Store in an airtight jar in the fridge for up to a week. If it thickens, just add a splash of water and shake or whisk.