My Fitness Pal’s Coronation Feast

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MyFitnessPal shares a selection of recipes inspired by King Charles’ favourite foods to help you celebrate the coronation like a royal!

With the coronation of King Charles coming up this weekend, royal loving Aussies are gearing up to celebrate this momentous occasion. While the distance between the UK and Australia may mean we can’t see the coronation in person, that doesn’t mean we can’t have a three course meal fit for a king while watching the live feed on the television. 

Despite what you might expect, in between royal engagements, King Charles III enjoys a simple and predominantly plant-based diet, comprising of wholegrains, fresh fruits and vegetables. Charles famously adores eggs and is rumoured to have one with every meal! 

Each dish is easy to make in bulk and can be loaded onto trays and dished out to neighbours, friends and family on Saturday 6th May… along with a glass of bubbles of course! Or, as Charles would have, a glass of Scotch.  

Royal Mushroom and Spinach Filo Triangles

Ingredients (serves 6):

  • 1 tablespoon olive oil454g mushrooms, sliced
  • 1 medium onion, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 medium garlic cloves, chopped
  • 1 tablespoon dried dill
  • 170g raw baby spinach
  • 1/2 cup (75g) feta cheese, crumbled
  • 1 large egg, beaten
  • 12 (12-by-17-inch/30-by-43cm) defrosted phyllo dough sheets (from a 454g box)
  • 1/2 cup (118ml) plain low-fat Greek yogurt, for dipping (optional)


  1. Preheat the oven to 177°C. Heat oil in a large non-stick sauté pan over medium-high heat. Add the mushrooms, onions, salt and pepper, and cook, stirring occasionally, until the vegetables are tender and the mushrooms have given off their liquid, 8 minutes. Add the garlic and dill and cook until fragrant, 30 seconds.
  2. Reduce heat to low and add the spinach, stirring after each handful, until all the spinach has been added and is wilted, 2 minutes. Transfer the mixture to a fine mesh sieve or colander set in the sink. Push the mixture with the back of a wooden spoon to remove excess liquid, this ensures that the triangles don’t become soggy when baked. Let the mixture cool for 5 minutes. Transfer the mushroom mixture to a large bowl, add the feta and egg, and stir to combine.
  3. Carefully unroll the phyllo dough. Pick up 12 sheets of the dough and stack them on a clean work surface. Cover with a towel to prevent it from drying out. Roll up the remaining dough, wrap tightly, and reserve for another use (you can refreeze it.)
  4. Mist 1 phyllo sheet with olive oil spray and stack another sheet on top, keep the remaining dough covered. With the short end facing you, cut the stack in half lengthwise with a pizza cutter or knife. Place 1/4 cup (58g) of the mushroom filling on the bottom left corner of each of the phyllo strips. Bring the lower left-hand corner of dough up to meet the right edge of dough to create a triangle. Continue folding up as you would a flag until you reach the end of the strip of dough. Tuck in any edges and mist with the oil spray. Place the pocket on a baking sheet. Repeat with the remaining dough and filling to make 12 triangles.
  5. Bake the pockets until they are golden brown, 25 minutes. Serve with the yogurt. Alternatively, freeze the triangles on the baking sheet until solid, about 2 hours. Store in an airtight container or zip top bag in the freezer for up to three months. Bake frozen triangles at 180°C until golden brown and an instant-read thermometer registers 74°C, 30 minutes. Makes 12 triangles.

Roasted Coronation Carrot Salt over Wild Rice

Ingredients (serves 4):
  • 1 bunch 340g young carrots with greens
  • 2 tablespoons sunflower seeds,
  • roasted and hulled
  • 1/2 small garlic clove
  • 1 1/2 teaspoons lemon zest
  • 3 tablespoons dried goji berries
  • 1 tablespoon sesame seeds,
  • unhulled and toasted
  • 1 teaspoon coriander seeds
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (125g) cooked brown and wild rice blend (unseasoned)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup


  1. Preheat the oven to 204°C. Remove the greens from the carrots and set aside 1/4 cup (5g); discard or compost the remaining. Put the carrot greens on a cutting board. Add the sunflower seeds, garlic and lemon zest, and chop until the mixture is finely chopped. Stir in the goji berries and sesame seeds; set aside.
  2. Wash the carrots thoroughly, especially around the top. Don’t peel them unless absolutely necessary. Cut the largest carrots in half lengthwise (leave slender carrots whole) and place in a large bowl. Crush the coriander seeds in a mortar and pestle or on a cutting board with the bottom of a small pan. Add to the carrots along with the oil, salt and pepper; toss to combine. Arrange on a small baking sheet in an even layer and roast until the carrots are tender and browned on the edges, 25–35 minutes.
  3.  Meanwhile, heat the wild rice blend according to package instructions. Arrange on a serving platter in an even layer. Gently toss the roasted carrots with the lemon juice and maple syrup. Arrange the carrots on top of the rice and sprinkle with the carrot top and seed mixture. Serve warm.

Charles’ Curried Egg Salad Lettuce Wraps

Ingredients (serves 4):

  • 6 large eggs59ml vegan mayonnaise 4 teaspoons Indian curry paste1 tablespoon lime juice2 green onions, chopped1/2 teaspoon salt1/4 teaspoon black pepper1/2 medium cucumber, thinly sliced12 large lettuce leaves, for wrapping


  1. Prepare a large bowl with an ice water bath and set aside. Bring a medium pot of water to a boil over medium-high heat. Pierce the eggs with a clean drawing pin (this makes the eggs easier to peel after boiling). Lower the eggs into the water and bring back to a simmer. Start timer and cook for 6 minutes. Remove the pot from the heat and let the eggs sit in the water for 6 minutes.
  2. Transfer eggs to the ice water with a slotted spoon. Let stand until cool enough to handle, 5 minutes. Gently crack the shells and peel the eggs. Chop the eggs and set aside.
  3. In a large bowl, whisk together the mayonnaise, lime juice and curry paste until smooth. Add the eggs and green onions and stir to combine. Season with the salt and pepper. The egg salad can be stored for up to 2 days in an airtight container in the refrigerator.
  4. To serve, place a few cucumber slices in a lettuce leaf. Place about 57g egg salad into each lettuce leaf, fold taco-style and serve.

Defence force to honour coronation of the King and Queen Consort

Credit: Elise Harman – His Majesty King Charles III accession to the throne was marked in a Proclamation Ceremony following the recent passing of Her Majesty Queen Elizabeth II. The ceremony was conducted by Australia’s Federation Guard and the Band of the Royal Military College, Duntroon. The 21-gun salute was fired by 53 Battery, School of Artillery from the Australian Army.

Australian Defence Force (ADF) personnel will join military representatives from across the Commonwealth to undertake important ceremonial duties for the Coronation of Their Majesties King Charles III and The Queen Consort to be held in London on 6 May.

Approximately 40 personnel from all Services, represented by Australia’s Federation Guard, will travel to the United Kingdom and undertake duties including participating in The Coronation Procession for Their Majesties during the Coronation ceremony.

In Australia, Defence will support events marking the occasion including a National 21 Gun Salute on the forecourt of Parliament House followed by a flypast by the Royal Australian Air Force.

Credit: Nadav Haral – Officer in Command of Australia’s Federation Guard Squadron Leader Mitchell Brown will lead the Australian Contingent supporting The King’s Coronation on Saturday 6 May 2023 in London. He is pictured here during The Queen’s Platinum Jubilee Pageant, Sunday 5 June 2022 in London.

The summary of ADF support is as follows:

  • The ADF contingent of approximately 40 personnel from Australia’s Federation Guard, will undertake ceremonial duties at the Coronation in London and join in the marching procession from Westminster Abbey to Buckingham Palace. ADF personnel will march alongside United Kingdom, Realm and Commonwealth representatives.
  • On Sunday 7 May at 3.00pm, the ADF will fire a National 21 Gun Salute from the forecourt of Australian Parliament House, weather permitting, the Royal Australian Air Force will then conduct a flypast over the nation’s capital. Further details of the flypast will be released in due course.
  • On 6 and 7 May, a number of significant buildings and monuments around Australia will be illuminated in Royal purple to celebrate the Coronation. Defence will join the illuminations by lighting the Russell Offices Royal purple after dark.
  • States and territories may undertake their own celebrations for the Coronation. State and local requests for Defence support are dependent on operational commitments.

“The Coronation of The King and The Queen Consort signifies the unerring obligation of Their Majesties to the Commonwealth, dedicating their lives to serve the nation. In line with The King and The Queen Consort’s ongoing faithful service to the Commonwealth, the Australian Defence Force’s representation at the Coronation demonstrates its tireless commitment to the Crown, the Government and the nation.”
Deputy Prime Minister, the Hon Richard Marles MP

How the outback will be celebrating

Baldy Top is such a stunning outdoor venue, and these smaller events will be a great prelude leading into the upcoming Opera Queensland Lady Sings the Maroons later this month and another Opera performance of Mirusia Under the Stars in August at the lookout,” said Lisa Hamlyn, Director of Corporate & Community Services at Quilpie Shire Council.

Quilpie’s oldest resident 93yo Marie Paulsen has strong memories of the Queen’s coronation in 1953 and celebrated her Jubilee out at Baldy Top.  Marie is thrilled to also be marking the King’s Coronation at Badly Top Lookout.

“There’s probably not that many of us who have witnessed two Coronations in a lifetime.  I still vividly remember the Queen’s Coronation as I was only a few years younger than her, and it was exciting to be welcoming such a beautiful, young Queen.  It’s wonderful to now be seeing the new King’s Coronation – he has big shoes to fill,” said Marie Paulsen.

Attendees to the Baldy Top Coronation event have been invited to BYO nibbles and drinks and a camp chair, with the bon fire and fireworks staged by Quilpie Shire Council

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