Holly Dyson - Food Photography

Name: Holly Dyson - Food Photography
Address: Byron Bay, NSW, AU
Telephone: +61474280885

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Holly Dyson - Food Photography

Plant Based wholesale recipes. Food photography, styling and recipe development. Sharing simple and delicious plant-based recipes that are kinder to our planet.

07/06/2026

East Java + Nusa Lembongan🥥🌴

I won’t lie travelling with a baby definitely isn’t easy, especially when you decide to head somewhere like remote Java🤪
We all got sick which meant missing the wedding we originally came for. Tari had other plans whenever I wanted to surf😅 And then there was the 3.5-hour boat ride from hell that even two Quells couldn’t save me from (last slide).

But, if you asked me whether I’d do it all again, the answer would be yes (maybe not the Bali belly). Because amongst the challenge and chaos the good times make it alllll worth it!

Parenting has a way of stretching you, humbling you, and helping you grow in so many ways. It’s messy, unpredictable, exhausting and magical all at once✨💫

Ps. We stayed at in Lembingan I would seriously recommend (not spon) - it had the yummiest restaurant attached and the most lovely staff!!

06/05/2026

Tari and his ladies💙🦋
Celebrating his new friend joining the group soon 🫶🏼🫶🏼

📸 the most special photos

03/05/2026

Black Sesame Banana Bread🍌🍌

Black sesame seeds are such a powerhouse of nutrition! They are used traditionally for supporting the kidneys and bulging blood which can be especially supportive for postpartum and your cycle. It’s also amazing for skin and hair, thanks to its healthy fats and minerals like calcium, iron and zinc.
I also looove the taste, it’s nutty slightly earthy and pairs so perfectly in this banana bread.

RECIPE

Ingredients
3 very ripe bananas, mashed
2 eggs
⅓ cup rice malt syrup or honey
⅓ cup melted coconut oil
1 tsp vanilla extract
1 ½ cups spelt flour (or plain flour)
1 tsp baking soda
½ tsp cinnamon
¼ tsp sea salt
½ cup chopped dark chocolate
3 tbsp black tahini

Method
Preheat oven to 175°C and line a loaf tin with baking paper.
In a bowl, mash the bananas until smooth.
Whisk in the eggs, honey, oil and vanilla until well combined.
Add the flour, baking soda, cinnamon and salt and gently fold until just combined.
Fold through the chopped dar chocolate.
Pour half the banana bread batter into the loaf tin. Dollop over half the black tahini and swirl with a knife..
Add the remaining batter and spoon the rest of the tahini on top.
Use a knife or skewer to gently swirl the tahini through the batter.
Top with black sesame seeds.
Bake for 40–45 minutes, or until a skewer inserted into the centre comes out mostly clean.
Allow to cool in the tin for 15 minutes, then transfer to a rack to cool completely before slicing.

14/04/2026

Peanut Butter Protein Bars🥜🍫

These were soooo good!! I’m usually an almond butter gal but these were a delish refresh and made me realise how good the classic peanut butter and chocolate combo really is!! I also of course spiked these with some wholesome ingredients to make them a little bit extra😉

RECIPE

10–12 bars (Approx 12g protein per bar)

Ingredients
Bars
1 cup natural peanut butter
½ cup rice malt syrup
½ cup vanilla or unflavoured protein powder
¾ cup almond meal
¼ cup rolled oats (optional but nice for texture)
2 tbsp h**p seeds
1 tsp vanilla extract
Pinch sea salt
Chocolate topping
120 g dark chocolate (70–85%)
1 tsp coconut oil (optional, for smoother melt)

Method
Line a small slice tin (approx. 20cm x 20cm) with baking paper.
In a bowl, stir together the peanut butter and rice malt syrup until smooth.
Add the protein powder, almond meal, oats, h**p seeds, vanilla and sea salt. Mix until a thick dough forms. If it feels too dry, add 1–2 tbsp warm water.
Press the mixture firmly into the lined tin, smoothing the surface with the back of a spoon.
Gently melt the dark chocolate with the coconut oil over a double boiler or in short bursts in the microwave.
Pour the melted chocolate over the base and spread evenly.
Place in the fridge for about 1 hour or freezer for 30 minutes, or until the chocolate is firm.
Cut into bars or squares and store in the fridge.

13/04/2026

A peak into my favourites album🧡🌞🍯
(Which is basically just Tari & food… haha)

30/03/2026

Bounty Stuffed Dates🥥🥥

Not sure about you but a little sweet treat duriing my babies nap time is a non-negotiable for me, so I love prepping some healthier sweet treats to grab and go!
These would also make the perfect little Easter treat!!!👌🏼🐣🪺

RECIPE

Ingredients
1 cup finely desiccated coconut
2 tbsp melted coconut oil
2–3 tbsp rice malt syrup (adjust to taste)
1–2 tbsp coconut milk (just enough to bring it together)
Pinch sea salt
½ tsp vanilla extract (optional but dreamy)
To Assemble
12 Medjool dates, pitted
200g dark chocolate (70%+), chopped
1 tbsp coconut oil (for a glossy snap)
Extra coconut flakes + flaky salt (optional)

Method
In a bowl, mix the desiccated coconut, melted coconut oil, rice malt syrup, vanilla and salt.�Add coconut milk 1 tbsp at a time until the mixture holds together when pressed between your fingers — it should be soft but not wet.
Slice each date lengthways (don’t cut all the way through).�Fill with 1–2 teaspoons of the coconut mixture and gently press closed.
Add chocolate and coconut oil to a heatproof bowl.�Melt over a double boiler or in short bursts in the microwave, stirring until smooth.
Dip each stuffed date into the chocolate, coating fully or halfway depending on your mood.�Place on a lined tray. Sprinkle with coconut flakes or flaky salt if using.
Refrigerate 15–20 minutes until set.

Address

Byron Bay, NSW

Telephone

+61474280885

Website

http://www.growthegrin.com/

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