• May 8

    5 Breakfast Recipes Mum Will Love

    mother day breakfast ideas

    Make Mother’s Day special this year with these simple recipe ideas that Mum will love! 

    Mother’s Day is a special day to give thanks to Mum for always caring for us, whether we are young or old. While traditional gifts of flowers, chocolates or books are wonderful gifts for Mum, we wholeheartedly believe that food is a love language! So we’ve put together a list of our top 5 favourite breakfast recipes to cook for Mum to share your love! 

    Using the very best fresh Fruit and Veg makes all the difference in whipping up a meal Mum will love! 

    1. Spinach and Cheese Breakfast Pockets

    These breakfast pockets are the perfect way to start the day! They are super simple to make, and while they are best fresh, they can be made the day before and warmed up in the oven in the morning for a low-maintenance breakfast to start the day right!

    2. Sweet Potato & Kale Frittata

    Our Sweet Potato Kale Frittata is a perfect no-fuss, nutrition-packed breakfast (or lunch, or dinner!). This dish is so versatile, and that’s why we love it! 

    3. Green Shakshuka

    Yes, you read that right! We made a twist on a classic shakshuka because we love all things green! This dish will leave you scraping the pan! This is the perfect dish for sharing to start your Sunday morning with the family right! Packed with Avocado, Spinach and Coriander, we promise this one will be a winner!

    4. Caramelised Banana French Toast 

    French toast is a classic that we can’t go past for a Sunday breakfast to satisfy your sweet tooth! We can never go wrong with cinnamon, Bananas and fresh Berries, so head to your Local Fruit and Veg shop to get some fresh fruit to whip this one up for Mum! 

    5. Green Eggs and Ham 

    How many times did Mum read Dr Seuss to you? Get her back with this recipe that takes its name from the popular children’s book for a tasty breakfast with a bit of a laugh, too! We used Baby Spinach to make these delicious green eggs, for a healthy boost of your daily vitamins to get the day started! 

     

    How will you be treating Mum this Mother’s Day? Head to your local Fruit and Veg Shop to shop for your fresh produce, as well as your fresh flowers and other goodies! 

     

  • May 8

    Green Eggs & Ham

    Green-eggs-ham-800x520

    We like Green Eggs & Ham! Have you tried them before? Filled with spinach, they look SO HEALTHY and taste even better! For a fancy treat, put them in a croissant and enjoy!

    Time: 15 minutes

    Serves : 4

    Ingredients :
    • 8 eggs
    • 2 tsp olive oil
    • 1/3 cup parmesan cheese, grated
    • 120g baby spinach
    • 4 croissants, toasted
    • 80g leg ham, thinly sliced
    • Salt & pepper, to taste
    Method :
    1. Place eggs, spinach and parmesan into a blender and blend until combined. Season with salt and pepper.
    2. Heat a large non-stick fry pan over a medium heat, then add the olive oil and swirl to coat the base of the pan.
    3. Add the egg mixture and cook until the mixture starts to set. Using a spatula, push the set egg towards the centre of the pan, tilting the pan to allow any uncooked egg to run over the base. Cook for another 2 mins, or until the eggs form creamy curds.
    4. Top the base of the croissants with the ham and green eggs. Sprinkle with parmesan then serve while still warm. Enjoy!

    This recipe by A Better Choice !

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  • May 8

    Green Shakshuka

    Green-Shakshuka-800x520

    All other breakfast foods will be green with envy for this dish! Say hello to our new Green Shakshuka – a greener take on classic tomato shakshuka. Packed with Avocado, Spinach and Coriander, this breaky will keep you full until lunch!

    Time: 25 minutes

    Serves : 5

    Ingredients :
    • 3 ½ tbsp olive oil
    • 450g baby spinach
    • 1 shallot, minced
    • 1 garlic clove, minced
    • 2 tsp cumin
    • 1 tsp ground coriander
    • ½ bunch fresh coriander, chopped + extra for garnish
    • ¼ cup water
    • 5 eggs
    • ½ cup feta, crumbled
    • ½ avocado, sliced
    • Salt and pepper, to taste
    Method :
    1. Heat 1 tbsp olive oil in a large skillet pan over a medium heat. Add the spinach and sauté until wilted, around 3-4 mins.
    2. Transfer the wilted spinach to a colander and drain excess water by pressing into the spinach with the back of a spoon. Once done, set spinach aside.
    3. Place the skillet back over a medium heat before adding 1 ½ tbsp olive oil. Then add the shallot and garlic, sautéing for 2-3 mins. Next, add the dried cumin and coriander, and sauté for a further 1-2 mins.
    4. Add the spinach to the skillet, season with salt and pepper, and sauté for 1 min before stirring in the fresh coriander.
    5. Transfer half of the spinach mixture to a food processor and puree with the remaining 1 tbsp oil, until smooth.
    6. Once done, pour the puree back into the skillet and stir to combine. Spread the mixture into an even layer, then create five wells.
    7. Carefully crack an egg into each well and cook for 2-3 mins.
    8. Gently pour the ¼ cup water around the edge of the skillet and cover for around 2 mins, allowing the egg whites to set.
    9. Once done, remove the lid and sprinkle over half the cheese before seasoning with salt and pepper.
    10. Remove the shakshuka from the stove, sprinkle over the remaining cheese, then top with the sliced avocado and additional coriander.

    This recipe by A Better Choice !

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  • May 8

    Vanilla & Passionfruit Slice

    Vanilla-passionfruit-slice-800x520

    Fact: Fresh passionfruit makes dessert taste better! The proof is our Vanilla & Passionfruit Slice. If you’re looking for a sweet dish to impress guests of all ages, this is the one!

    Time: 1 hour (plus 4 hours chill time)

    Serves : 12

    Ingredients :

    PASSIONFRUIT CURD

    • 125g chilled butter, chopped
    • 3/4 cup caster sugar
    • 3/4 cup fresh passionfruit pulp
    • 4 egg yolks

     

    VANILLA SLICE

    • 2 sheets frozen puff pastry, thawed
    • 1 ½ cups milk
    • 1 ½ cups thickened cream
    • 60g unsalted butter, roughly chopped
    • 2 tsp vanilla bean paste (or vanilla extract)
    • 2/3 cup caster sugar
    • 1/3 cup cornflour
    • 6 egg yolks

     

    ICING

    • 1 ½ cups icing sugar
    • 20g unsalted butter, melted
    • Pulp of 3 passionfruit
    Method :
    1. To make the passionfruit curd, combine the butter, sugar, passionfruit and egg yolks in a medium saucepan over low heat. Cook, stirring, for 10-15 mins or until the mixture thickens. Transfer to a jar and place in the fridge to chill.
    2. Preheat oven to 160°C. Line two baking trays with baking paper. Place each piece of pastry on one of the lined trays, placing another layer of baking paper on top and weighing it down with another baking tray.
    3. Bake in the oven for 20 mins or until pastry is crisp and golden. Allow pastry to cool on a rack.
    4. Heat a medium saucepan over a medium heat. Place the milk, cream, butter, vanilla and sugar in the saucepan and stir until the sugar dissolves. Bring to a very soft boil, then remove from heat.
    5. Whisk together the cornflour and egg yolks in a large bowl, then gradually add in the hot milk mixture, whisking to combine.
    6. Return mixture to the saucepan and cook over a medium to high heat, stirring constantly, until the mixture comes to a boil and thickens.
    7. Remove pan from the heat and stir through the passionfruit curd.
    8. Line a 22cm square cake pan with baking paper, allowing a 2cm overhang on all sides. Note: You may need to put two sheets of baking paper together.
    9. Trim the pastry sheets slightly (if necessary) to fit snugly in the pan.
    10. Place one pastry sheet on the base, then pour in the warm custard mixture. Top with the other pastry sheet, pressing down gently.
    11. Allow the slice to chill in the fridge for around 4 hours, or until set.
    12. To make the passionfruit icing, place the icing sugar and butter in a bowl, stirring in the passionfruit pulp until combined.
    13. Spread the icing over the chilled slice and allow it to chill for 30 mins or until set.
    14. Once set, lift the slice out of the pan and slice into even square pieces. 

    This recipe by A Better Choice !

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  • May 1

    Easy Pumpkin Pie Cups

    A fun and quick treat for kids to enjoy (and adults). This recipe is naturally sweetened with honey and made creamy with full fat yoghurt for a healthier treat. Homemade or prepared pumpkin puree will both work in this recipe.

    Time: 10 minutes

    Serves : 4

    Ingredients :
    • 1 ½ cups pumpkin puree
    • 2 cups full fat plain or vanilla flavoured yoghurt
    • ¼ cup honey or agave syrup
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground ginger
    • 2 cups crushed digestive biscuits
    • Whipped cream for topping
    Method :

    1. Mix together the pumpkin puree, ½ cup of the yogurt, honey and spices. Set aside.
    2. Crumble and smash the graham wafers into coarse crumbs. Alternatively, you can use prepared graham crumbs. Set aside.
    3. In four 250 ml cups or mason jars, alternate layers of graham cracker crumbs, pumpkin mixture and yogurt, ending with the pumpkin puree (there should be only one layer of yoghurt, however, you can add as many layers as you like depending on the size of your glass).
    4. Top with whipped cream and serve right away.

    Note: Keep these refrigerated if you don’t plan to serve them right away. Add the whipped cream just before serving. If there is an allergy to bee products or you can’t find agave syrup, you can substitute either for 2 tbsp of brown sugar.

    This recipe by A Better Choice !

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  • April 22

    Blended Pork Fried Rice

    Blended Pork Fried Rice

    Blended Pork Fried Rice – a delightful twist on a classic favourite! Quick and satisfying, this dish is bound to be a hit at your table. Get ready to savour the delicious fusion of flavours in every bite! 🍄 🍚

    This recipe was supplied by Australian Mushroom Growers Association.

    Time: 1 hours

    Serves : 4

    Ingredients :
    Method :
    1. Place sesame oil in a wok over high heat. Add garlic and onion and cook for 1-2 minutes.
    2. Add the pork mince to the wok and cook until browned before adding the mushrooms. Cook, stirring for 2-3 minutes then remove the mixture from the wok and set aside.
    3. Add the vegetable oil to the wok and return to the heat. Add the vegetables and cook for 3-4 minutes or until starting to soften. Return the mince mixture to the wok and stir to combine.
    4. Add the cooked rice, soy sauce and kecap manis to the wok. Stir to combine then remove from the heat and serve.

    This recipe by A Better Choice !

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  • April 17

    Rhubarb & Custard Flan

    Rhubarb-custard-fla

    Do you adore rhubarb? If so, boy do we have a treat for you! Our NEW Rhubarb & Custard Flan is a delightful treat – particularly as the weather cools down and you crave food that will warm the soul. Don’t forget to pick up the fresh rhubarb in-store.

    Time: 1 hours

    Serves : 8

    Ingredients :
    • 375g rolled shortcrust pastry
    • 800g rhubarb, trimmed and cut into 4-5cm pieces
    • 340g golden caster sugar
    • 1 vanilla pod, split
    • 1 tbsp cornflour
    • 2 large eggs, beaten
    • 1 egg white, for washing
    • 300ml crème fraiche
    Method :
    1. Preheat oven to 180°C. Roll out the pastry, enough to line a deep, 23cm round tart tin (ideally with a removable base). Trim the edges of the pastry sheet, then prick the base with a fork and allow to chill in fridge for 30 mins.
    2. Meanwhile, place the rhubarb in a large ovenproof dish. Stir through 120g of caster sugar and the split vanilla pod.
    3. Loosely cover with foil and bake for 20-25 mins, or until the rhubarb is just tender. Drain any liquid and set aside to cool.
    4. Cover the base of the tart with baking paper and fill with baking beans, or rice. Blind bake the tart for 15 mins, then remove the paper and beans. Bake for a further 5 mins until the tart is cooked but still quite pale. Brush the tart base with the egg white to seal it.
    5. Reduce the temperature of the oven to 150°C. In a bowl, combine the remaining sugar with the cornflour and gradually whisk in the eggs and crème fraiche. Carefully scrape out the vanilla seeds from the reserved pod and whisk to combine.
    6. Arrange the rhubarb on the tart base before pouring over the custard mixture.
    7. Bake in the oven for 30 mins, or until the tart is just set in the middle. Remove from the oven and allow to cool in the tin before serving.

    This recipe by A Better Choice !

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  • April 17

    Chicken one pan bake with anchovy macadamias

    Chicken-one-pan-bake-with-anchovy-macadamias-L1-800x520

    The anchovy covered macadamias bring an exciting element to this one pan dish and are a must for anchovy lovers. If you’re not a fan, you can leave them out and still enjoy the beautiful buttery crunch of the macadamias.

    Serves : 3-4

    Ingredients :
    • 2 tablespoons olive oil, plus 1 teaspoon
    • 6 chicken thighs
    • 1 large red onion, sliced
    • 8 small tomatoes, halved
    • 400g tin whole tomatoes
    • 10 green olives, pitted
    • 1 tbsp capers
    • Zest and juice of 1 lemon
    • 5 sprigs fresh thyme
    • 1-2 anchovies, to taste
    • 3 cloves garlic, crushed
    • ½ cup macadamia pieces
    Method :
    1. Preheat oven to 180°C.  Heat the oil in a large cast iron skillet and brown the chicken pieces on both sides over medium heat until golden. Set aside. Drain all but 1 tablespoon of the oil from the pan and return the pan to the heat.
    2. Add the onion and cook over a medium low heat for 5-6 minutes, until softened and slightly caramelised.  Return the chicken to the pan. Add the remaining ingredients and cook over a medium heat for 25 minutes, occasionally turning the chicken thighs and until the tomatoes start to break apart and soften.
    3. Meanwhile, stir together the anchovies, garlic and extra teaspoon of olive oil so that it forms a paste. Stir in the macadamias so that they are evenly covered. After 25 minutes, sprinkle the macadamias over the top of the chicken (avoid losing any in the juice) and place in the oven. Bake for 15-20 minutes, until the macadamias are golden. Serve immediately.

    This recipe by A Better Choice & Australian Macadamias !

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  • April 12

    Sweet Cucumber Sangria

    Cucumber Sangria

    Gather your crew and sip on some Sweet Cucumber Sangria! It’s the ultimate drink to enjoy with friends or to jazz up your next hosting gig.

    Time: 2.5 hours

    Serves : 6-8

    Ingredients :
    • ½ medium honeydew melon
    • 1 lime
    • 1 cucumber
    • Heaped handful mint leaves
    • 2 tbs lime juice
    • 1 tbs honey
    • 1 bottle white wine
    • 1L bottle soda water
    Method :
    1. Remove rind and seeds from honeydew and cut into slices.
    2. Thinly slice cucumber and lime.
    3. In a large jug, combine the honeydew, cucumber, lime and mint leaves.
    4. In a small bowl, combine the lime juice and honey. Pour over the melon mixture.
    5. Add in the white wine and stir gently.
    6. Chill in the fridge for a couple of hours.
    7. Serve sangria into individual glasses, topping with soda water and fresh mint.

    This recipe by A Better Choice !

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  • April 12

    Persimmon with Honeyed Yoghurt

    Persimmon with honey yoghurt

    Persimmons when paired with creamy yoghurt and sweet honey—it’s a delightful combination that showcases why this fruit is beloved in many regions around the globe.

    Prep : 5 minutes

    Serves : 4

    Ingredients :
    • 4 Persimmons 
    • 1 cup Greek yoghurt
    • 1/4 cup honey
    • 1 tablespoon lemon thyme leaves or lavendar
    Methods :
    1. Slice persimmons into wedges and divide between 4 bowls.
    2. Dollop with Greek yoghurt, drizzle with honey.
    3. Scatter with thyme or lavender flowers, serve.

    This recipe by A Better Choice !

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  • April 10

    Roast Veg Pearl Couscous Salad

    Cous-cous-salad

    It’s time to line your baking tray, and prepare the most delicious peal couscous and roast veggie salad. A simple, can prepare the night before lunch or dinner idea that will get the family eating a whole variety of veg.

    Prep : 20 minutes

    Cook : 40 minutes

    Serves : 6 – 8 

    Ingredients :
    Method :
    1. Preheat the oven to 200C. Place baking paper onto two large baking trays. Scatter the beetroot, zucchini, capsicum and pumpkin onto the baking trays and roast for 40 mins or until the vegetables have a light golden colour. Set them aside to cool.
    2. Heat the oil in a saucepan and add the couscous. Fry until the couscous smells toasted, then cover in the vegetable stock. Bring to the boil and simmer for 6-8 minutes, or until the couscous is just tender. Transfer the cooked couscous to a bowl.
    3. Toss the roasted vegetables in the bowl with the couscous. Stir through the rocket and cherry tomatoes. Drizzle over the oil and vinegar and toss to combine.
    4. Transfer contents of the bowl onto a large serving platter of your choice. Top with crumbled feta to serve.

    This recipe by A Better Choice !

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  • April 10

    Moroccan Chicken

    Moroccan-Chicken

    We love trying flavours from all around the world, and tonight we’re cooking this flavourful Moroccan Chicken. With a little love (and a little frying in oil 😉) these mouthfuls of meaty goodness will become a household fave!

    Time : 35 minutes

    Serves : 4

    Ingredients :
    • 500g chicken breast, cut into bite sized pieces
    • 3 tbsp flour
    • Salt and pepper, to taste
    • ¼ cup cooking oil
    • 2 brown onions, diced
    • 2 tsp cinnamon
    • 2 tsp sumac
    • 1 tsp ground cloves
    • ¼ cup sultanas
    • ¼ cup pine nuts
    • ¼ cup coriander, chopped
    • 1 cup chicken stock
    • 1 lemon, juice only
    • 1 lemon, cut into wedges
    • Cooked couscous, to serve
    • Greek yoghurt, to serve
    Method :
    1. Heat 2 tbsp of oil in a pan. Coat chicken in flour. Toss the chicken in the pan until cooked and golden, then set aside.
    2. Add more oil to the pan, before adding in onions and cooking until softened. Add chicken back into the pan, along with the sultanas and spices. Add in your stock and cook on low for 5 mins.
    3. Lastly, add your pine nuts, coriander and lemon.
    4. Serve on a bed of cooked couscous, with a drizzle of Greek yoghurt, and a lemon wedge.

    This recipe by A Better Choice !

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  • April 9

    Autumn Breakfast Ideas

    French,Toast,With,Blueberries,,Raspberries,,Maple,Syrup,,Morning,Breakfast.

     

    With the weather cooling down, it’s getting harder and harder to get out of bed. Here are four breakfast ideas that will have you excited to wake up and start cooking!

    1. French Toast

    Nothing says warm and toasty, like French toast. Add some maple syrup and fresh berries and you’ve got the perfect breakfast that will have you more than ready to conquer the day ahead!

    1. Porridge

    Include dates, cinnamon and cardamom for a warm, hearty breakfast. Satisfying and filling – what more could you want in a brekkie?

    1. Crepes with orange and passionfruit

    This combination will keep your immunity system strong during the change in weather, as well as giving your taste buds something to write home about. Passionfruit and oranges are in season during Autumn which means they are at their best!

    1. Pumpkin Spice Pancakes:

    Whip up a batch of fluffy pumpkin spice pancakes using pumpkin puree and warm spices like cinnamon, nutmeg, and ginger. Serve them with maple syrup and a dollop of whipped cream for a delicious Autumn treat.

    Hopefully this helps make the cold mornings a lot more bearable!

  • April 2

    Pumpkin Bread

    Pumpkin-bread

    Bye bye banana bread, we love you, but we’ve found someone new! 😂 Our Pumpkin Bread recipe is a family favourite, and perfect for a mid-morning snack with a coffee. Using only the best pumpkin from your local fruit and veg shop, we think you’ll love this one!

    Time : 1 hour 30 mins

    Serves : 1 loaf

    Ingredients :
    • 210g butternut pumpkin, steamed and pureed
    • 1 cup plain flour
    • ½ tsp baking soda
    • ¼ tsp baking powder
    • 1 cup sugar
    • 1 egg
    • 6 tbsp butter, softened
    • ½ tsp ground cloves
    • ½ tsp cinnamon
    • ½ tsp nutmeg
    Method :
    1. Preheat oven to 180C. Grease or line a loaf tin with baking paper.
    2. In a large bowl, combine all dry ingredients (except for the sugar) and set aside.
    3. Beat the butter and sugar in a separate bowl until light in colour. Once light, beat in the egg until the mixture is light and fluffy. Add in your steamed pumpkin puree and beat once again.
    4. Fold the dry mixture into the wet ingredients, until the batter is well combined. Pour the mixture into the loaf tin and bake for approx. 60 mins or until a knife comes out clean.
    5. Once cooked, allow the bread to cool in the tin before turning out and slicing.

    This recipe by A Better Choice !

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  • March 26

    Ginger Pear Cake

    Ginger-Pear-Cake

    We are so excited about pear season, and we’re taking advantage of the fact it ties right in with Easter! For those that are not all that in to chocolates, how about trying this delicious ginger and pear cake!? Super easy to make, wonderfully moist and packed full of pears, (more pear than it is cake) this cake is sure to impress this Easter.

    You could serve this cake while still a little warm, lightly dusted with some icing sugar. If you prefer to go all out with Easter theme, drizzle over the Easter glaze with decorations to suit. Either way, everyone is going to love it!

    Time : 2 hours

    Serves : 12

    Ingredients :
    • 2/3 Cup Sugar
    • 1/2 Cup Brown sugar, packed
    • 1/4 Cup Olive oil, light
    • 3 Egg whites
    • 1 Cup Unbleached plain flour, organic
    • 1/4 Cup Wholemeal flour
    • 2 Tbsp Crystallized ginger, finely chopped
    • 1 ½ tsp Baking soda
    • 1/2 tsp Ground nutmeg
    • 2 ½ Cup Pears, skin on and grated (such as Beurré Bosc or Williams)

    EASTER GLAZE:

    • 2/3 Cup Icing sugar
    • 4 tsp Milk, plus more if needed
    • 1 tsp Vanilla extract
    • 1 – 2 drops Yellow food die
    Method :
    1. Lightly grease a 6-cup fluted tube pan or a 13x9x2-inch baking pan (if using a fluted pan, dust with all-purpose flour.)
    2. In a mixing bowl combine the sugars, oil, and egg whites. Stir mixture till well blended.
    3. Add the plain flour, whole wheat flour, the 2 tablespoons crystallized ginger, baking soda, and nutmeg. Stir mixture just till moistened. (Batter will be thick.)
    4. Stir in grated pears. Pour batter into the prepared pan.
    5. Bake in a preheated 180C oven for 50 to 55 minutes for the tube pan or 25 to 30 minutes for a 13x9x2-inch pan or till a wooden pick inserted near the centre comes out clean. (For the tube pan, cool on wire rack 15 minutes before removing cake from pan.)
    6. Allow to cool completely before decorating.

    Easter glaze:

    1. Whisk the icing sugar, 4 teaspoons milk, vanilla and food die in small bowl to blend, adding more milk just a drop at a time to reach the desired thickness required.
    2. Spoon or drizzle over the glaze, allow it to run slightly down the sides.
    3. Sprinkle with your choice of Easter decorations.
    4. Allow the cake to stand at room temperature so the glaze can set before slicing.

    Shop for your ingredients in-store or online.

  • March 26

    Curried Cauliflower Salad with Pearl Couscous

    Curried Cauliflower Cous Cous

    This hearty roast cauliflower salad is fresh but filling. Made with fresh parsley, pearl couscous, dried cranberries, toasted almonds and a creamy lime-tahini dressing, it is a delicious combination of sweet, spicy and tangy flavours. The salad is best enjoyed fresh for optimal texture, but you can also keep leftovers in the fridge for up to 3 days.

    Recipe by Liz Douglas from Glow Diaries.

    Serves : 4

    Ingredients :

    CAULIFLOWER:

    • 1 medium cauliflower cut into florets (approx. 1kg)
    • 3 tbsp olive oil extra virgin
    • 2 tsp curry powder
    • 1/2 tsp ground cumin
    • 1/2 tsp garlic powder
    • 1/2 tsp ground turmeric
    • 1/2 tsp salt
    • 1/4 tsp chili powder, optional

    PEARL COUSCOUS SALAD:

    • 1 cup dry pearl couscous
    • 2 cups vegetable broth
    • 1/2 red onion thinly sliced
    • 400g canned lentils, drained and rinsed
    • 1/4 cup dried cranberries or currants
    • 1/2 cup fresh parsley roughly chopped
    • 1/2 cup roughly chopped almonds, toasted

    CREAMY TAHINI DRESSING:

    • 1/4 cup tahini hulled
    • 1 lime juiced
    • 2 tbsp water
    • 1 tsp garlic powder
    • 1/2 tsp ground cumin
    • salt and pepper to taste
    Method :
    1. Preheat oven to 200°C.
    2. In a large mixing bowl, combine the cauliflower florets, 2 tablespoons of olive oil, curry powder, garlic powder, turmeric, chili powder, salt, and black pepper. Toss well to coat.
    3. Spread the cauliflower on a baking sheet lined with parchment paper. Drizzle with the remaining 1 tablespoon of olive oil. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender. Stir or flip the mixture halfway through cooking for even browning. Set aside to cool.
    4. In a medium-sized saucepan, bring the vegetable broth to a boil. Add the pearl couscous and cook to the time indicated on packet instructions. Once cooked, fluff the couscous with a fork and set aside to cool.
    5. In a large salad bowl, combine the cooked pearl couscous, lentils, curried cauliflower, finely chopped red onion, cranberries and roughly chopped parsley.
    6. In a separate small bowl, whisk together the tahini, lime juice, water, garlic powder, ground cumin, salt, and pepper until well combined. Adjust the consistency by adding more water if needed.
    7. Pour the creamy tahini dressing over the salad and toss gently to coat all the ingredients.
    8. Garnish with toasted almonds and serve.

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  • March 20

    Blended Cheeseburger Sausage Rolls

    CHEESEBURGER SAUSAGE ROLLS

    Whip up a batch of fun with our Cheeseburger Sausage Rolls, where classic burger vibes meet the cozy comfort of a pastry hug!

    In just 15 minutes of prep and 35 in the oven, mix beef, mushrooms, and all the burger fixings, then wrap them in puff pastry.

    Recipe supplied by Australian Mushroom Growers Australia

     

    Prep Time : 15 minutes

    Cooking Time : 35 minutes

    Serves : 8

    Ingredients :
    • 250g beef mince
    • 250g mushrooms, grated
    • 1/4 cup tomato sauce
    • 1/4 cup mustard
    • 1/4 cup chopped pickles
    • 4 slices burger cheese, diced
    • Salt and pepper
    • 2 sheets frozen puff pastry, thawed
    • 1 egg
    • 1 tspn mustard, additional
    • 1/4 cup sesame seeds
    • Additional tomato sauce and mustard, to serve
    Method :
    1. Preheat the oven to 180℃ and line a baking tray with baking paper.
    2. Combine the mushrooms, mince, tomato sauce, mustard, chopped pickles
      and burger cheese in a bowl with seasoning. Mix to combine.
    3. Place each sheet of puff pastry on a chopping board and cut in half. Divide
      the blended mince filling between the 4 pieces of pastry and form a log
      shape down the length of each piece.
    4. Fold each side of the pastry over the filling and lightly press to seal.
    5.  Cut each sausage roll in half then transfer to the prepared baking tray with
      the join down.
    6.  Place the egg and additional mustard in a small bowl. Use a fork or small
      whisk to combine.
    7. Brush the egg mixture over each sausage roll then sprinkle with sesame
      seeds.
    8.  Bake for 30-35 minutes or until the pastry is crisp and golden on the
      outside and the filling is cooked through. Serve with additional tomato
      sauce and mustard

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  • March 13

    Passionfruit Parfait

    Passionfruit parfait

    Passionfruit lovers, do we have a treat for you! Whether you want to eat one for dessert, breakfast or as an afternoon, your tummy will no doubt be happy about it! This recipe uses coconut yoghurt as a dairy-free alternative, but feel free to use Greek yoghurt or vanilla yoghurt instead.

    Time : 20 minutes

    Serves : 4

    Ingredients :
    Method :

    1. Halve each passionfruit and scoop out pulp into a small bowl.
    2. Beat egg whites until soft peaks form. Gradually add caster sugar and beat until stiff. Fold into yoghurt until smooth.
    3. Spoon some of the yoghurt mixture into each serving glass, then top with some of the passionfruit
    4. Serve and enjoy!

    This recipe by A Better Choice !

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  • March 13

    Pear & Cucumber Smoothie

    Pear-Cucumber-Smoothie-800x520

    Cucumber and pear in a smoothie? Yep, it works and it’s delicious! Be sure to pop into your local fruit and veg shop to pick up the pear and cucumber!

    Time : 5 minutes

    Serves : 1

    Ingredients :
    • ½ medium cucumber, peeled
    • 1 medium pear, cored and chopped
    • 1 tbs peanut butter
    • 1 tbs chia seeds
    • 1 tsp ground cinnamon
    • 1 cup milk of your choice
    • 6-7 ice cubes
    Method :
    1. In the order listed, combine all ingredients in a blender. Blend until mixture is smooth and creamy.
    2. Serve with a side of cucumber and enjoy!

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • March 13

    Chicken and Vegetable Tagine

    Chicken-and-vegetable-tagine-s-800x520

    This Moroccan dish is bursting with flavour. Traditionally cooked in a Tagine (a clay vessel with a cone shaped lid), we have made it a little easier and adapted the recipe to be cooked in a Dutch oven, (you can use a large frying pan also). A nourishing meal that is definitely worthy of cooking to impress a crowd, yet simple enough to throw together for an easy and delicious family meal. Serve on top of your choice of steamed rice, couscous or cooked quinoa.

    Time : 1.5 hours

    Serves : 6

    Ingredients :
    • 1 Kg Chicken thigh fillets, skinless and boneless
    • 1 Tbsp Olive oil
    • 800 grams Eggplant
    • 2 Tbsp Olive oil
    • 1 Cup Onions, peeled and diced
    • 3 Garlic cloves, crushed
    • 3 Cup Chicken stock, low sodium
    • 1 ½ Cinnamon sticks
    • 1 tsp Curry powder
    • 1 tsp Cumin, ground
    • 1/4 tsp Turmeric
    • 1/4 tsp Black pepper
    • 1 Turnip
    • 1 med Zucchini
    • 1 Carrot
    • ½ Red capsicum
    • 3 med Tomatoes
    • 1/2 Cup Raisins
    • 1 Tbsp Parsley
    Method :
    1. Cut unpeeled eggplant into 1″ cubes, sprinkle generously with salt and lay out on wire rack for 20 minutes, then drain and rinse.
    2. Meanwhile cut chicken into large cubes. Heat 1 tablespoon of the olive oil in 6 – 8 litre Dutch oven and sauté the chicken until opaque on both sides (a few minutes). Set aside.
    3. Add the 2 tablespoons of olive oil and heat again in the Dutch oven, (no need to clean it, keep any chicken juices in there).
    4. Add onion, garlic, and eggplant. Sauté over low heat until onion is just tender, 5-10 minutes.
    5. Add stock, cinnamon, curry powder, cumin, turmeric, and black pepper. Stir and bring to a boil. Reduce heat, and simmer 10 minutes.
    6. Peel turnip and dice the turnip, along with dicing the zucchini, carrot, and bell pepper.
    7. Add the chicken and diced vegetables to Dutch oven.
    8. Simmer uncovered for 15 minutes.
    9. Dice the tomatoes and add them to the pan along with the raisins, and parsley, pushing down lightly to be sure ingredients are covered by liquid, (adding a more liquid if necessary). Simmer covered for 15 minutes more.
    10. Serve hot in deep soup bowls on top of rice, noodles, or couscous, garnishing with a little fresh coriander.

    This recipe by A Better Choice !

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  • March 7

    Simple ways to combat food waste at home

    Food waste is a major contributing factor to rising carbon emissions. 7.6 million tonnes of food is wasted in Australia every year, and Australian households account for a majority of this.

    Here’s a few staggering stats:

    • Food waste costs the economy around $36.6 billion or $2,000 to $2,500 per household per year.
    • 70% of the 7.6 million tonnes of food wasted in Australia every year is edible.
    • Australian households throw away around one in five bags of groceries, equal to around 312kg per person.
    • Global food waste is responsible for approximately 8% of the world’s greenhouse gas emissions
    • Almost half of all fruit and vegetables produced are wasted.
    • Reducing food waste is the 3rd most effective way to address climate change.
    • There is enough food produced in the world to feed everyone.
    • 1 in 6 adults go hungry regularly in Australia

    Is food waste something you’re trying to be more conscious of at home? There are a few quick and easy things you can do to do your bit to combat food waste.

    1. Meal Plan

    By planning your meals ahead of time, you can be sure to only buy what you need so nothing goes to waste. Make a list of recipes you plan on making for the week, and plan your grocery shop ahead of time so you know exactly what you need to buy and how much. Not only will this save unessecary waste, but it will also help your wallet!

    2. Store Food Properly

    The most commonly wasted household food is fresh fruit and vegetables. Fresh fruit and vegetables can perish quickly if not stored correctly, so it’s important to learn how to properly store your food to help it last longer and save it from the bin! Here is a guide from Sustainability Victoria for the best ways to store fruit and vegetables. Simple things like wrapping herbs in a wet towel before refrigerating, knowing what to store on a counter or in the fridge can be helpful to save your fresh fruit and vegetables.

    Food Waste

    3. Use it up

    So you’ve stored your fruit and vegetables correctly, but they’re inevitably reaching the end of their life in the fridge or counter. Be proactive with the stock of fruit and vegetable on hand, and plan a meal to use up these items, or find a way to use them in your meal plans. This could mean extending the life of your fruit or veg by pickling or preserving into jams or sauces, or add them to tonight’s pasta, roast or casserole.

    4. Start Home Compost

    Options for home composting are more accessible than ever, whether you live in an apartment or have more space. You could also look into composting options in your local community, these could include rubbish collection services or community gardens. Not only does composting help reduce the amount of food waste in landfill, but it will also be beneficial for your own home garden, or you could gift your compost to friends with more of a green thumb.

    Food Waste

    5. Get creative with leftovers

    Bored of your leftovers? Re-create them into something more delicious! Have a spaghetti sauce leftover? Turn it into tacos! Have some leftover roast veggies? Turn them into a delicious frittata! There are so many ways to make a creative spin on your leftovers to prolong the life of your meals and food to prevent it from going in the bin.

    Make the most of your fruit and vegetables from your local fruit and veg shop this week and every week and make a mindful effort to reduce the amount of food waste in your home to help you, your wallet, your community and the planet.

    If you’re looking for inspiration for your meals this week, take a look through some of our recipes for more ideas to meal plan or use up your fruit and veg!

  • March 7

    Banana Bread with Coconut

    Banana Bread with Coconut

    You can’t get much better than a classic Banana Bread for morning tea! Use up your favourite Australian Bananas in this delicious recipe.

    Recipe provided by Australian Bananas

    Preparation time : 15 minutes

    Cook time: 45 mins

    Serves : 8

    Ingredients :
    • 300 gm or 3 large bananas mashed
    • 150 gm or ¾ cup caster sugar
    • 2 eggs
    • 125 ml or ½ cup of oil
    • 200 ml or ¾ cup of coconut milk
    • 1 teaspoon vanilla
    • 240 gm or 1 ½ cups plain flour
    • 80 gm or 1 cup of desiccated coconut
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 1/2 cup flaked coconut to decorate
    Method :
    1. Preheat the oven to 170C. Grease and Line a Large loaf tin ( approx. 24 x 10 cm)
    2. Mix the first 6 ingredients in a bowl.
    3. Mix the remaining dry ingredients (except the flaked coconut in another bowl.)
    4. Mix the two mixtures together and pour into the loaf tin.
    5. Bake for 45-50 minutes or until a knife inserted in the centre comes out clean.

    This recipe by A Better Choice !

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  • March 5

    Julie Goodwin’s Roast Pumpkin, Spinach & Ricotta Pie

    Julie Goodwin’s Roast Pumpkin, Spinach & Ricotta Pie

    This delicious dish is at home on the dinner table or served at room temperature for a picnic.  There is no fiddly pastry – it creates its own delicate golden crust as it bakes. Vary it with parmesan grated over the top or fresh herbs stirred through the egg mixture before baking.

    Preparation time : 15 minutes

    Cook time: 1hr 10 mins

    Serves : 6

    Ingredients :
    • Half a large butternut pumpkin (750g) cut into a 2cm dice
    • 2/3 cup light olive oil (or vegetable oil)
    • ½ teaspoon nutmeg
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • 2 brown onions, sliced
    • 2 cloves garlic, chopped
    • 100g baby spinach
    • 6 eggs
    • 1 cup self-raising flour
    • 1 cup grated tasty cheese
    • 250g tub ricotta
    Method :
    1. Preheat oven to 200C (180C fan forced.)  Grease and flour a 24cm spring-form cake tin.
    2. Toss the pumpkin cubes with oil, nutmeg, salt and pepper and roast in a baking tray for 30 minutes or until soft and golden brown.
    3. In a frypan over medium heat, sauté onions and garlic in 1 tablespoon olive oil
    4. Take the pan off the heat and using tongs, toss the spinach through.  The spinach will wilt a little.
    5. In a bowl, beat the 6 eggs.  Add the remaining olive oil and mix well.  Add flour and whisk until there are no lumps.  Stir through the cheese and season with salt and pepper.
    6. Remove the pumpkin from the oven and lower the temperature to 180C (160C fan forced).  Toss the pumpkin through the onion-spinach mixture.  The spinach will wilt further.
    7. Place half the mixture in the base of the cake tin and pour half the egg mixture over.  Shake the tin to make sure the egg sinks all around the vegetables.  Put the other half of the pumpkin on top and top with the remaining egg mixture.
    8. Dollop the ricotta over the top, using a spoon burrow down a little so that there is some ricotta nestled inside the pie as well.
    9. Bake for 45 minutes or until golden brown and firm in the middle.

    This recipe by A Better Choice !

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  • February 27

    Julie Goodwin’s Crunchy Wombok, Beef and Noodle Salad

    ulie Goodwin’s Crunchy Wombok, Beef and Noodle Salad

    If you’ve ever walked past the wombok and not known what to do with it, here’s a riff on the beloved cabbage and noodle salad that turns it into a main meal!

    Preparation time : 25 minutes

    Serves : 4

    Ingredients :

    DRESSING

    • ½ cup white sugar
    • ½ cup white vinegar
    • 1/3 cup fish sauce
    • 1 clove garlic, chopped
    • 1 small red chilli, sliced

    SALAD

    • ¼ Wombok (Chinese cabbage)
    • 4 spring onions
    • 1 carrot
    • 1 Lebanese cucumber
    • 1/3 bunch mint
    • 1/3 bunch coriander
    • 1 tablespoon peanut or vegetable oil
    • 500g rump steak
    • 100g packet of Chang’s crunchy fried noodles
    Method :
    1. Heat the chef pan over high heat.
    2. In a medium pot over medium-high heat, combine the sugar and vinegar. Stir until the sugar dissolves. Bring to the boil and boil for five minutes or until slightly thickened.  While cooking, place the garlic and chilli in the mini food processor and blitz until finely chopped.  Remove the dressing from the heat and add the fish sauce.  Allow to cool for a few minutes then add the garlic and chilli.  Set aside.
    3. Place the oil in the pan.  Season the steak with salt and cook for 2 minutes on each side (or longer, if the steak is thick or you like it more done.)  Remove from the pan and set aside under foil to rest.
    4. While the meat cooks, get on with the vegetables. Slice the Wombok thinly with a knife.  Peel and chop the spring onions. Use the mandolin to slice the cucumber and carrot.  Place all of these in the large bowl. Pick the leaves from the mint and coriander and add to the bowl.
    5. Slice the rump steak and add it to the salad bowl along with the noodles. Pour over the dressing, toss through, and serve straight away.

      Note: Make it ahead. This salad is lovely cold as well.

    This recipe by A Better Choice !

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  • February 16

    Vegan Bircher Muesli

    Vegan-Bircher-Muesli

    We LOVE bircher muesli in the summertime because it’s a cool, fresh take on the classic warm oats! Try our new Vegan Bircher Muesli today! The best part is topping it with your favourite fresh, seasonal fruits🍓🍑

    Preparation time : 15 minutes

    Serves : 4

    Ingredients :
    • 1 medium granny smith apple, unpeeled and grated
    • 1 cup rolled oats
    • ½ cup apple juice
    • ½ cup dairy-free yoghurt, plus extra to serve
    • 1 tsp cinnamon
    • ¼ cup almonds or walnuts, chopped
    • 2 tbs sunflower or pumpkin seeds
    • 2 cups seasonal fruit, chopped
    • Maple syrup, to serve (optional)
    Method :
    1. Combine all ingredients in a large bowl.
    2. Cover and refrigerate overnight.
    3. To serve, evenly distribute the bircher muesli between four serving bowls. Dollop some dairy-free yoghurt on top (coconut yoghurt is delicious with this recipe), then sprinkle over the nuts and seeds. Top with the chopped seasonal fruit of your choice and drizzle over maple if you desire.

    This recipe by A Better Choice !

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  • February 16

    Chicken Spring Salad

    Chicken Spring Salad

    Are salads a spring favourite of yours?
    We love them because they’re fresh, healthy and delicious! Try our Chicken Spring Salad next! It’s got chicken, lettuce and asparagus, with a delightful lemon-herb dressing.

    Preparation time : 40 minutes

    Serves : 4

    Ingredients :
    • 2 chicken breast halves, skinless
    • 2 – 3 bunches fresh asparagus
    • ½ large head iceberg lettuce (or use 1 whole small head)
    • Lemon slices, for garnish
    • 1/3 cup almonds, slivered and toasted
    • Lemon-herb dressing:
    • ½ cup extra light olive oil
    • 2 tbsp lemon juice, freshly squeezed
    • 1 tbsp tahini
    • 1 – 2 small garlic cloves, pressed (adjust to taste)
    • 1 tsp oregano, finely chopped
    • 1 tsp basil, finely chopped
    • Salt and pepper, to taste
    Method :
    1. Place chicken breast in a saucepan, cover with water and simmer covered for 20 mins or until done. Remove from water and set aside to cool.
    2. Meanwhile prepare remaining salad. Wash the asparagus and snap off the woody ends.
    3. Add a splash or two of water into a fry pan and heat over medium to high. Add the asparagus and cook tossing occasionally for 2 – 3 minutes or until asparagus is bright green and crisp tender. Remove from heat, drain and set aside.
    4. With a sharp knife, shred the lettuce and place in a large salad bowl.
    5. Combine all the dressing ingredients into a glass jar, secure the lid and shake well until blended.
    6. Drizzle half of the dressing over the lettuce.
    7. Return to the chicken and using two forks shred into strips or with a sharp knife slice into thin strips.
    8. Slice the asparagus into 2-inch diagonal pieces.
    9. Add the chicken and asparagus with the lettuce, drizzle with remaining dressing and toss through the toasted almonds.
    10. Serve and garnish with lemon slices.

    This recipe by A Better Choice !

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  • February 16

    Easy Mango Frozen Yogurt

    Easy-Mango-Frozen-Yogurt-2-800x520

    Make delicious, creamy frozen yogurt at home without an ice cream maker! This recipe comes together in a few minutes and contains only 5 simple ingredients.

    Preparation time : 10 minutes

    Serves : 10-12

    Ingredients :
    • 3 cups (525g) frozen mango chunks
    • ¼ cup granulated sugar
    • Juice of 1 lemon
    • ¾ cup greek yoghurt
    • Pinch of salt
    Method :

    1. To a food processor, add all the ingredients in the order listed. Process until the mixture is smooth and there are no lumps. You will need to stop the mixer every so often to scrape down the sides.
    2. Serve right away, or place in a freezer safe covered container. Allow to thaw slightly before scooping and serving.

    This recipe by A Better Choice !

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  • February 16

    Slow Cooker Chicken Massaman Curry

    Slow Cooker Chicken Massaman Curry

    Boy have we got a treat for you – another slow cooker recipe to add to the list! This Slow Cooker Chicken Massaman Curry is guaranteed to be a hit with your tastebuds

    Preparation time : 10 minutes

    Cooking : 4-8 hours

    Serves : 4

    Ingredients :
    • 750g chicken, diced
    • 1 brown onion, chopped finely
    • 2 large carrots, chopped
    • 500g potatoes, diced
    • ¼ cup thai massaman curry paste
    • 2 garlic gloves, minced
    • 1 cinnamon stick
    • 6 cardamom pods, bruised
    • 270ml can coconut milk
    • ¼ cup fish sauce
    • Steamed rice, to serve
    Method :
    1. Cut chicken and transfer to slow cooker. Chop onion, carrots and potatoes and transfer to slow cooker. Add curry paste, garlic, cinnamon, cardamom, cinnamon, coconut milk and fish sauce. Cover with lid. Turn slow-cooker on to low. Cook for 8 hours. Alternatively, cook on high for 4 hours. 
    2. Remove lid and discard cardamom pods and cinnamon. Serve with cooked rice. 

    This recipe by A Better Choice !

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  • February 16

    Rockmelon Salad

    Rockmelon Salad

    What do you get when you combine the perfectly picked rockmelon with some of this season’s freshest produce? This tasty salad with tomato, cucumber, mint and feta! Not only is it simple to put together, but you can have it as a side dish or bulk it up with some leaves and add prosciutto for a nutritious meal.

    Preparation time : 5 minutes

    Serves : 2

    Ingredients :
    • 1/2 ripe rockmelon
    • 1/2 cucumber of choice
    • 1 vine ripened tomatoes
    • Mixed salad leaves
    • 80g of feta
    • Fresh mint
    • Optional: Prosciutto and Figs

    DRESSING

    • Olive oil
    • Red wine vinegar
    • Half a teaspoon of brown sugar
    Method :
    1. Wash all fresh ingredients.
    2. Cut rockmelon into small segments or cubes, removing seeds and skin.
    3. Slice cucumbers and tomatoes. Combine with salad leaves and mint on a serving platter or bowl.
    4. Add prosciutto and chopped figs.
    5. Sprinkle feta over the top.
    6. Mix your dressing ingredients in a bowl or dish. Drizzle over the top when ready to eat.

    This recipe by A Better Choice !

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  • February 16

    KANZI® Apple Pie Smoothie

    20220823_Kanzi_0H6A4902-3-1-800x520

    “This healthy smoothie is bursting with the natural sweet and tangy flavour of juicy KANZI® apples! A simple blend of spices and a touch of vanilla make this clean treat reminiscent of a warm apple pie.” – Marie Duong (Eats with Marie)

    Recipe created by Eats with Marie for KANZI® Apple Australia.

    Preparation time : 5 minutes

    Serves : 2

    Ingredients :
    • 2 KANZI® apples, cored and roughly chopped
    • 2 bananas, frozen and sliced
    • 2 tsp cinnamon
    • 1⁄4 tsp nutmeg
    • 1⁄2 cup almond milk
    • 1⁄2 cup plain unsweetened Greek yoghurt
    • 1 tsp pure vanilla extract
    • 1 tsp maple syrup (optional)
    • 1 cup ice (adjust as necessary)
    Method :
    1. Add all ingredients to a blender and blend until smooth. For a thicker consistency, add extra ice and/or frozen banana.
    2. Taste and add maple syrup if desired.

    This recipe by A Better Choice !

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  • February 15

    Grilled Mushroom Breakfast

    Grilled Mushroom Breakfast

    This delectable dish features Swiss brown or Portobello mushrooms filled with garlic and butter, served alongside perfectly poached eggs and a herb-infused sour cream.

    Preparation time : 20 minutes

    Serves : 2

    Ingredients :
    • 4 Swiss Brown/Portobello Mushrooms
    • 1 Clove of Garlic, sliced
    • 60g Salted Butter
    • 50g Parsley, roughly chopped
    • 50g Basil, roughly chopped
    • 20g Dill, roughly chopped
    • 120g Sour Cream
    • 2 Eggs
    • Flake Salt
    Method :

    1. Preheat the oven to 180°C.

    2. Mix the sour cream and chopped herbs together.

    3. Fill each mushroom with sliced garlic, a pat of salted butter, and a pinch of flake salt.

    4. In a pan over medium heat, add olive oil and place the mushrooms with the stalks facing up. Cook them slowly until the butter starts to melt.

    5. Transfer the pan to the preheated oven.

    6. While the mushrooms are in the oven, poach the eggs to your desired doneness.

    7. Remove the mushrooms from the oven and serve them with the herb-infused sour cream, poached eggs, and a drizzle of olive oil.

    8. Garnish with a sprinkle of fresh herbs.

    This recipe by A Better Choice ! (Luke Croston).

     

    Shop for your ingredients in-store or online.

  • February 15

    Beetroot Tzatziki

    Beetroot Tzaziki


    This delightful dip combines the earthy sweetness of beetroots with the creaminess of Greek yogurt, a touch of dill, and the tangy zing of pickles and lemon. It’s not only delicious but also a feast for the eyes!

    Preparation time : 50 minutes

    Serves : 2-4

    Ingredients :
    • 2 medium Beetroots
    • 150g Greek Yoghurt
    • 2 sprigs of Dill, roughly chopped
    • 1 small dill pickle
    • 1 lemon
    • 30ml Olive Oil
    • Flake Salt
    Method :
    1. Preheat the oven to 180c
    2. Wrap the beets in foil and place them into the
      oven for 40min or until a skewer easily goes all the way through the beet.
    3. Remove from the oven and let the beet cool down in the foil in the fridge
    4. Once cool peel the beet skin off and cut the root and top off
    5. Then into a bowl grate the beetroot on the coarse side a box grater
    6. Roughly chop the pickle add to the beetroot
    7. Mix the yoghurt, olive oil and chopped dill through with the beetroot
    8. Season with lemon juice and salt and serve
      Note: Beetroots can always be cooked the day before

    This recipe by A Better Choice ! (Luke Croston).

    Shop for your ingredients in-store or online.

  • February 14

    Valentines Day Heart Caprese Salad

    Caprese Salad

     

    Spending Valentines Day with a special someone? This heart-shaped twist on the classic Caprese Salad is sure to impress your loved one!

    Preparation time : 30 minutes

    Serves : 2

    Ingredients :
    • 3 large tomatoes, sliced
    • 2 balls of fresh Mozzerella
    • A handful of fresh basil leaves
    • 2 tbsp olive oil
    • 1 tbsp balsamic reduction (balsamic glaze)
    • Salt and Pepper
    Method :
    1. On a dish in a heart shaped formation, place a slice of mozzarella followed by a slice of tomato. Slices of tomato and mozzarella should be alternated until all the ingredients have been used. Place fresh basil leaves in between the layers
    2. Top the tomatoes and mozzarella with a drizzle of olive oil and balsamic reduction.
    3. Sprinkle on top with salt and pepper

    This recipe by A Better Choice ! 

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  • February 7

    Apple, Pear & Rhubarb Crumble

    Apple Pear Rhubarb Crumble

    This irresistible dessert features a luscious combination of apples, pears, and rhubarb, topped with a golden, crunchy crumble.

    Preparation time : 40 minutes

    Serves : 6

    Ingredients :
    • 4 Apples, peeled and diced into large pieces
    • 2 Pears, peeled and diced into large pieces
    • 1 Small bunch of rhubarb, washed and cut into 2cm pieces
    • 150g Butter
    • 200g Raw Sugar
    • 100g Plain Flour
    • 60g Rolled Oats
    • 20g Vanilla Paste
    • 5g (1 teaspoon) Cinnamon
    Method :

    1. Preheat the oven to 180°C.
    2. Mix the diced apples, pears, rhubarb, vanilla paste, and 100g of sugar together, coating the fruit evenly. Add the mixture to a baking dish.
    3. For the crumble topping, rub the flour and butter together until you achieve a breadcrumb-like consistency. Then, add the rolled oats, remaining sugar, and cinnamon. Mix well to combine.
    4. Sprinkle the crumble mixture evenly over the top of the fruit in the baking dish.
    5. Place the dish in the preheated oven and bake for 15-20 minutes or until the crumble is golden brown.
    6. Allow it to cool slightly and enjoy, especially when served with a scoop of vanilla ice cream.

    This recipe by A Better Choice ! (Luke Croston).

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  • February 7

    Roast Eggplant, Lemon & Garlic Dip

    Roast Eggplant Dip

    This delectable dip features roasted eggplants, aromatic garlic, zesty lemon, and a touch of grilled red pepper, all brought together with the goodness of olive oil.

    Preparation time : 40 minutes

    Serves : 4

    Ingredients :
    • 2 Eggplants
    • 1 Clove Garlic, chopped
    • 1 Fresh Lemon
    • 60g Olive Oil
    • 30g Grilled Red Pepper, diced
    • 1/4 Bunch Parsley, chopped
    • Flake Salt
    Method :

    1. Preheat the oven to 200°C.

    2. Place the eggplants into the hot oven and roast them until they become super soft.

    3. While the eggplants are roasting, mix the chopped garlic, olive oil, lemon juice, and zest together to create a zesty dressing.

    4.Once the eggplants are soft, remove them from the oven and let them cool for 10 minutes.

    5. Peel the eggplants and place them into a serving bowl.

    6. Drizzle the zesty dressing over the eggplants.

    7. Garnish the dip with diced grilled red pepper and chopped parsley.

    Pro Tip: You can also grill the eggplants on the BBQ for a smoky twist.

    This recipe by A Better Choice ! (Luke Croston).

    Shop for your ingredients in-store or online.

  • February 1

    Kipfler Potato Salad

    Kipfler Potato Salad

    This salad brings together tender Kipfler potatoes, roasted cherry tomatoes, and a zesty Dijon dressing for a memorable dish that’s both satisfying and refreshing.

    Recipe written by Luke Croston.

    Preparation time : 50 minutes

    Serves : 4

    Ingredients :
    • 600g Washed Kipfler Potatoes
    • 1 Stick of Rosemary
    • 50g Rock Salt
    • 200g Cherry Tomatoes
    • 2 Cloves of Garlic
    • 200g Olive Oil
    • 1/2 Bunch of Spring Onions
    • 1 Cos Baby Lettuce
    • 60g Dijon Mustard
    • 1 Lemon
    • 1 Fresh Mozzarella
    • 100g Shaved Prosciutto
    • Flake Salt
    Method :
    1. Preheat your oven to 140°C.
    2. In a pot, cover the Kipfler potatoes with cold water and add the rock salt and rosemary.
    3. Bring the water to a boil, then reduce the heat to low, cover with a lid, and continue to cook until the potatoes are tender, approximately 20 minutes.
    4. Strain the cooked potatoes, let them cool, and then cut them into rounds.
    5. Peel and crush the garlic cloves.
    6. Cut the cherry tomatoes in half and toss them with a little olive oil and the crushed garlic.
    7. Lay the tomatoes on a baking tray and place them in the oven for 15 minutes. Turn off the oven and allow the tomatoes to cool and dry out slightly.
    8. Wash and dry the Cos Baby Lettuce.
    9. In a bowl, zest the lemon and squeeze its juice. Add the Dijon mustard and 150g of olive oil, then mix well to create the dressing.
    10. To assemble, dress the Kipfler potatoes and spring onions and place them in a serving bowl.
    11. Add the Cos Baby Lettuce leaves and roasted cherry tomatoes on top of the potatoes. Garnish with fresh mozzarella and shaved prosciutto.

    This recipe by A Better Choice ! (Luke Croston).

    Shop for your ingredients in-store or online.

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