• October 19

    10 minute Pulled-Pork Tacos

    Time : 10 minutes

    Serves: 4

    Ingredients :
    Method :
    1. Follow the Pulled Pork pack instructions to heat.
    2. Slice and dice the fresh ingredients, preparing in small dishes ready for load-up.
    3. When hot, mix the Pulled Pork in a bowl ready for serving, serve immediately.
    4. Let your Hungry Hippo’s load up their own tacos, adding a dollop of sour cream and sprinkle of chives to finish.

    Recipe by : Darling Fresh Smoke Haus

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  • October 13

    Kale, Mushroom and Feta Breakfast Burritos

    Time : 20 minutes

    Serves: 5

    Ingredients :
    • 2 tsp olive oil
    • 1 small brown onion, diced
    • 2 cups kale, finely chopped
    • 2 cups mushrooms, sliced
    • 5 eggs
    • ¼ tsp each salt & pepper
    • ½ tsp oregano
    • ½ cup feta, crumbled
    • 1 ¼ cup cheddar cheese, grated
    • 5 large tortillas
    Methods :
    1. Heat olive oil in a pan over a medium heat. Add the onion and cook for 5 mins, until it is soft and translucent. Then add the mushrooms to the pan, cook for 3 mins, until they’re soft.
    2. Add the kale to the pan, cooking for a further 2 mins, until the kale is wilted.
    3. While the vegetables are cooking, beat the eggs with the salt, pepper, and oregano. Add the eggs to the pan and cook for 3-4 mins, until the eggs are cooked through.
    4. Sprinkle the feta cheese evenly over the contents of the pan, then remove the pan from the heat and allow to cool.
    5. Scoop ¾ cup of the cooled egg & vegetable mixture onto each tortilla. Sprinkle each with ¼ cup of the grated cheddar cheese, then fold the ends over and roll tightly to form a burrito.
    6. Heat each burrito in a microwave until it is steaming hot, then place in a sandwich press to crisp up the outsides if desired. Enjoy!

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  • October 13

    Curried Sausages

    Time : 20 minutes

    Serves: 4

    Ingredients :
    • 8 beef sausages
    • 1 tbsp curry powder
    • 3 tbsp plain flour
    • 2 cups beef or chicken stock
    • 2 garlic cloves, minced
    • 1 carrot, sliced
    • 1 onion, sliced
    • Olive oil
    • Salt and pepper, to taste
    • 2 cups peas, to serve
    • Mashed potato, cooked rice or pasta, to serve
    Methods:
    1. Cook your sausages in a frypan over a high heat in a bit of olive oil, until brown all over. Once cooked, remove sausages from the pan and slice them on the diagonal, then set aside.
    2. In the same pan, add another drizzle of olive oil and cook your garlic and onion until translucent. Then add in your curry powder and stir.
    3. Add the flour and stir again, before slowly pouring in the chicken or beef stock, stirring well.
    4. Add in your carrots, and season with salt and pepper, to taste.
    5. Lastly, add the sausages back in, and simmer until the sauce has thickened.
    6. Serve the curried sausages over your choice of mash, rice or pasta, alongside cooked peas.

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  • October 7

    Roasted Broccoli Steaks

    Time : 30 minutes

    Serves: 3- 4

    Ingredients :
    • 2 medium broccoli heads
    • ¼ cup olive oil
    • 4 garlic cloves, minced
    • ¼ tsp chilli flakes
    • ½ tsp salt
    • 3 tbsp sliced almonds
    • 2 tsp freshly squeezed lemon juice
    • 2-3 tbsp parmesan cheese, freshly grated
    • Zest of half a lemon
    Methods :
    1. Preheat the oven to 240°C with a rack in the centre of the oven.
    2. Line a tray with baking paper. Trim any tough ends of the broccoli heads, leaving around 5cm of stalk intact.
    3. Slice the broccoli into 1cm thick steaks, starting in the centre of each broccoli head and working your way out to the edges. Note: To prevent waste, reserve any florets that fall off for roasting.
    4. In a large bowl, combine the olive oil, minced garlic, and chilli flakes. Gently toss the broccoli steaks in the mixture until evenly coated.
    5. Next, arrange the broccoli steaks, cut-side down, on the lined baking tray, then sprinkle with salt.
    6. Roast in the oven for 10-12 mins. Once done, remove the tray from the oven, flip the broccoli steaks over, and sprinkle the sliced almonds over the top. Roast for an additional 8-10 mins, or until the broccoli is fork tender, and the sliced almonds are golden brown.
    7. To serve, transfer the broccoli steaks to a platter, toss gently in the lemon juice, then top with the grated parmesan cheese. Garnish with the fresh lemon zest, then serve immediately.

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  • September 30

    Mediterranean Chicken Salad

    Time : 30 minutes

    Serves: 4

    Ingredients :
    • 2 chicken breasts
    • 1 tsp ground coriander
    • 1 tsp dried oregano
    • Salt & pepper, to taste
    • 4 tbsp olive oil
    • 3 tbsp red wine vinegar
    • 1 tbsp parsley, chopped
    • 4 cos lettuce hearts, chopped
    • 1 large cucumber, thinly sliced
    • 1 punnet cherry tomatoes, halved
    • 2 avocados, thinly sliced
    • 100g feta, crumbled
    • ½ cup pitted kalamata olives, halved
    Methods :
    1. Heat a grill pan over a medium to high heat.
    2. Season the chicken with the coriander, oregano, salt and pepper. Grill, covered, until the chicken is golden and no longer pink, around 20 mins. Be sure to turn the chicken over at the 10 min mark.
    3. Allow the chicken to rest and cool for 5 mins, then slice into bite-sized slices.
    4. Meanwhile, combine the olive oil, red wine vinegar and parsley in a small bowl to make the dressing. Season to taste with salt and pepper.
    5. Divide the lettuce, cucumber, tomatoes, avocado, feta, and olives equally into 4 serving bowls. Top with the sliced chicken, then drizzle over the dressing.
    6. Serve immediately.

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  • September 30

    Beetroot, Orange & Halloumi Salad

    Timing : 50 minutes

    Serves: 4

    Ingredients :
    • 1 bunch baby beetroot, trimmed
    • ½ tsp ground cumin
    • 1 heaped tbs olive oil
    • 225g halloumi, sliced
    • ½ cup fresh parsley leaves
    • ½ cup fresh mint leaves
    • Half a can chickpeas, drained
    • 1 orange, peeled and cut into segments
    • 1 orange, juiced
    • 1 ½ tsp honey
    • 2 tsp white wine vinegar
    • Salt and pepper, to taste
    Methods :
    1. Preheat oven to 180C. Thoroughly wash beetroot and pat dry. Wrap each beetroot in foil and place them all onto a lined baking tray.
    2. Bake in the oven for 40 – 45 mins or until tender. Allow beetroot to cool enough so you can handle them.
    3. To make the dressing, whisk together the orange juice, honey and white wine vinegar in a small bowl. Season with salt and pepper, to taste.
    4. Peel the beetroot (Note: beetroot juices may stain your hands so wear gloves if desired). Cut each beetroot into quarters and place in a large bowl. Toss through the cumin and oil, and season with salt and pepper.
    5. Heat ½ tbs olive oil in a frying pan over a medium-high heat. Add the sliced halloumi and cook, turning, for 3 mins, or until golden. Transfer to a plate lined with paper towel to drain.
    6. Place the parsley, mint, chickpeas, beetroot, halloumi and orange segments onto a serving plate. Drizzle over the dressing and serve!

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  • September 27

    Thai Chicken Bowls

    Timing : 1 hour

    Serves: 6

    Ingredients :

    THAI CHICKEN

    • 2 tbsp olive oil
    • 2 tbsp soy sauce
    • 1 tbsp Sriracha sauce
    • 1 ½ lbs chicken breasts
    • 1 ½ cups jasmine rice
    • 1 medium red cabbage, shredded
    • 2 medium carrots, grated or spiralized
    • ¼ cup coriander, chopped
    • 2 tbsp chopped peanuts, optional

    SAUCE

    • ⅓ cup smooth peanut butter
    • 2 tbsp honey
    • 1 tbsp freshly squeezed lime juice
    • 1 tbsp soy sauce
    • 1 garlic clove, minced
    • 1 tsp Sriracha sauce
    • 1-2 tbsp hot water
    Methods :
    1. Preheat the oven to 215C and line a tray with baking paper.
    2. In a large bowl, whisk together the olive oil, soy sauce and Sriracha. Next, add the chicken breasts, tossing to combine. Cover with cling wrap and refrigerate for 30 mins or overnight to allow the marinade flavours to develop.
    3. Place the coated chicken breasts onto the lined tray and bake for 20 mins or until the chicken is cooked through. Once done, remove tray from the oven and allow chicken to rest for 5 mins before slicing.
    4. Meanwhile, prepare the jasmine rice according to packet directions.
    5. In a medium bowl, combine all the sauce ingredients using a whisk. Note: Add one tablespoon of water at a time, adding more if necessary.
    6. Serve the sliced chicken on top of a bed of rice, topping with the cabbage, carrots, coriander, and peanuts (if using). Drizzle with the satay sauce, then serve! Or keep in containers for meal prepped lunches. Note: Keep the satay sauce separate. Only pour over when ready to eat.

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  • September 22

    Honey Baked pears with Sweet Rice Pudding

    Timing : 5 minutes prep & 30 minutes cooking time

    Serves: 4

    Ingredients :

    Baked Pears:

    • 2 Brown pears
    • Honey
    • Strawberries, Blueberries & Ice cream to finish
    • Butter
    • Cinnamon
    • Flaked Almonds (optional)

    Rice Pudding:

    • 2 Cups of cooked rice
    • 2 Cups milk of choice
    • 1 teaspoons vanilla essence
    • 1/2 teaspoons salt
    • 1/4 cup Sugar
    Methods :
    1. Preheat oven to 200 degrees
    2. Cut the pears in half and remove the core and seeds
    3. Add a small cube of butter to the centre of the pear and sprinkle cinnamon (to taste)
    4. Drizzle honey
    5. Bake for 30 minutes
    6. While the pears are baking, add cooked rice to a pot over medium heat with the milk
    7. Once at a light boil, add salt, vanilla essence and sugar to the pot
    8. Stir regularly until thickened and serve the sweet rice pudding with the baked pears
    9. Garnish with fresh fruit and ice cream or flaked almonds (optional)

    Recipe by @Melbournefoodnerd 

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  • September 15

    Broccoli Hashbrown Bake

    Preparation: 1 hour 10 minutes

    Serves: 6

    Ingredients :
    • ½ cup cashews
    • ½ cup carrot, sliced
    • 5-6 cloves garlic, minced
    • 5-6 tbsp nutritional yeast
    • ¾ tsp salt
    • 1 ¼ cups milk
    • 5 cups potatoes, peeled and grated
    • 5 cups broccoli, chopped into bite-size pieces
    • ¾ tsp each salt & pepper + more to taste
    • 1 tsp garlic powder
    • 4 tbsp nutritional yeast
    Method :
    1. Preheat oven to 200C, and lightly grease a 20x30cm baking dish.
    2. Soak the cashews and sliced carrots in very hot water for 20 mins. Once done, drain the water and add both to a blender.
    3. Meanwhile, grate your potatoes, then squeeze out the excess liquid.
    4. Add the grated potatoes, chopped broccoli, salt, pepper, garlic powder, and nutritional yeast to the prepared baking dish. Toss to combine.
    5. To the blender, add your garlic, nutritional yeast, salt, and milk, blending mixture until smooth. Adjust seasonings as desired.
    6. Next, pour the sauce over the potatoes and broccoli, tossing to combine. Use the back of a spoon to smooth sauce over the top.
    7. Bake in the oven for 35-40 mins or until the top is golden brown and slightly crispy.
    8. Serve while warm and enjoy!

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  • September 15

    Vegetable Tikka Masala

    Preparation: 50 minutes

    Serves: 4

    Ingredients :
    • 2 tbsp olive oil
    • 1 brown onion, diced
    • 2 tsp fresh ginger, grated
    • 4 cloves garlic, minced
    • 1 tsp each chilli powder, smoked paprika, and coriander
    • ½ tsp turmeric and cumin
    • 170g tomato paste
    • 400g fire roasted tomatoes
    • 400ml coconut milk
    • 1 cup water
    • 1 head cauliflower, florets removed and chopped
    • 2 carrots, chopped
    • 1 green capsicum, chopped
    • Salt and pepper, to taste
    • 3 tbsp plain Greek yoghurt, to serve
    • Naan bread or cooked rice, to serve
    Method :
    1. Heat olive oil in a large pan over a medium-low heat. Add the onion, stirring often to make sure the onions caramelize evenly. Keep stirring occasionally and cook onions for around 10-15 mins.
    2. While the onions are sauteing, chop the cauliflower, carrots, and capsicum. Set aside.
    3. Add the grated ginger and minced garlic, then sauté for a minute or until fragrant.
    4. Next, add in the tomato paste, fire roasted tomatoes, coconut milk, dried spices, and water. Stir until everything is well combined.
    5. Add in the chopped cauliflower and carrots, and let simmer covered for around 10 mins.
    6. Add in the capsicum and let simmer covered again for another 5 mins or until the cauliflower is tender.
    7. Finally, add in the yoghurt, and season with salt and pepper. Serve alongside some naan bread or cooked rice, and top with additional Greek yoghurt and coriander, if desired.

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