• July 10

    Chicken and Vegetable Stir Fry

    Bring together vibrant baby broccoli, capsicum, carrots and mushrooms in this tasty chicken stir-fry! Backed up with a delicious sauce featuring flavours like garlic and oyster sauce, the family won’t just stop at one bowlful of this delicious dinner.

    Time : 10 mins

    Serves : 4

    Ingredients :
    • 2 tbsp peanut oil
    • 3 chicken breasts, cut into thin strips
    • 1 brown onion, thinly sliced
    • 1 red capsicum, cut into thin strips
    • 1 bunch baby broccoli, roughly chopped
    • 150g mushrooms, thinly sliced
    • 1 medium carrot, julienned
    • 2cm piece fresh ginger, peeled and finely grated
    • 2 garlic cloves, minced
    • 2 tbsp soy sauce
    • 1 ½ tbs oyster sauce
    • 1 tbsp water
    • 1 tbsp sesame seeds, to serve
    • Cooked white rice, to serve
    Method :
    1. Heat wok or pan over high heat. Add 1 tbs of oil, ensuring it covers the surface of the wok and heat until very hot.
    2. Add half the chicken strips and stir-fry until just cooked. Transfer the chicken to a plate and set aside.
    3. Add approximately half of the remaining oil to the wok and cook the remaining chicken strips. Set aside once cooked.
    4. Add the remaining oil to the wok and heat until wok is hot. Add the onion, carrot and capsicum and stir-fry for two minutes.
    5. Add the mushrooms and broccolini and stir-fry for a further two minutes. Then add the ginger and garlic. Season with salt and pepper and stir-fry for a further one minute.
    6. Add the soy sauce, oyster sauce and water and toss the vegetables for around one minute. Return the chicken to the wok and stir until both the vegetables and chicken are coated with the sauce and the vegetables are crisp but slightly tender.

      This recipe by A Better Choice !

      Shop for your ingredients in-store or online.

    8. July 3

      Creamy Roasted Onion Tomato Soup in Crusty Bread Bowl

      This Crusty, Creamy Onion Tomato Soup will make you feel so cosy, you’ll be too sleepy for seconds!

      Packed full of fresh veg and flavour, this roasted Tomato soup is better than you could ever can.

      Love to see it, love to eat it (especially with that dreamy cheesy top!!)

      Prep : 1 hour

      Serves : 4

      Ingredients :
      Method :

      1. Preheat oven to 220 degrees

      2. Wash and dry tomatoes, add to baking tray.

      3. Drizzle generously with olive oil and season with salt and pepper. Roast for approx 30 minutes until soft but caramelised

      4. Add diced onion to a pot with olive oil

      5. After a few minutes add the grated garlic to the pot, and then after a minute add a generous handful of basil

      6. Add the roasted tomatoes, stir, and then add your stock

      7. Lower heat and allow to simmer for 15-20 minutes until it has reduced a little bit.

      8. Hollow out your bread loaf (and toast lightly in the oven if desired)

      9. Blend the soup, add some fresh mozzarella to taste and mix.

      10. Add to the bread bowl, and garnish with some cream, fresh basil.

      This recipe by A Better Choice !

    9. May 29

      Chicken, Cheese & Zespri SunGold Kiwifruit Quesadillas

      Level-up your Quesadillas with Zespri™ SunGold™ Kiwifruit! This tasty recipe is perfect for an easy mid-week meal the whole family will love.

      Prep : 1 hour

      Serves : 4

      Ingredients :
      • 2 Zespri™ SunGold™ Kiwifruit, peeled
      • 2 flour tortillas
      • 3 tsp pizza paste
      • 1/3 cup diced cooked chicken meat
      • ¼ cup shredded pizza cheese (a combo of mozzarella, cheddar and parmesan)
      • Oil spray
      • 2 cherry tomatoes, diced
      • 1 green shallot, thinly sliced
      • Mild tomato salsa and sour cream, to serve
      Method :
      1. Cut one Zespri™ SunGold™ Kiwifruit in half, finely dice, and set aside. Roughly dice the remaining Zespri™ SunGold™ Kiwifruit and set them aside in a small bowl for serving.
      2. Place one tortilla on a flat surface. Spread half with half of the pizza paste. Scatter with half the chicken, half the finely diced Zespri and half the cheese. Fold the tortilla in half to cover the filling, and gently press down.
      3. Repeat step 2 with the remaining tortilla and filling.
      4. Place folded tortillas in the basket of an air fryer. Lightly spray with oil. Air fry at 180°C for 7 minutes, flipping halfway through until tortillas are golden and the cheese melted.
      5. Add tomato and shallot to the roughly diced Zespri™ SunGold™ Kiwifruit and serve with quesadillas and tomato salsa and sour cream.

      This recipe by A Better Choice !

    10. May 22

      Charred Cabbage and Fried Egg with Miso Butter Spaghetti


      The humble cabbage has been long forgotten in many Australian diets, most of us can’t name a cabbage dish beyond coleslaw. But this nutritious and inexpensive brassica deserves another look. The mild flavour profile of cabbage easily pairs with a multitude of flavours. It can be cooked, fermented and even eaten raw and depending on the type of cabbage, it can stay fresh in the vegetable crisper for a surprising amount of time. Cabbage is particularly prominent in Korean cuisine, fermented cabbage is the main ingredient of Kimchi which is eaten by Koreans practically every day and has become a symbol of Korean identity. This recipe is inspired by the Korean love of cabbage and uses a popular Korean chilli paste (Gochujang) to add a dash of spice to the smokey toasty flavours of charred cabbage and miso butter.

      Prep : 45 minutes

      Serves : 4

      Ingredients :
      • 1/2 small green cabbage cut into 8 x wedges
      • 4 fresh eggs
      • Olive oil for brushing
      • 2 spring onions thinly sliced
      • salt for cooking pasta
      • 1 packet of spaghetti
      • 1 tbsp olive oil
      • 2 cloves garlic sliced
      • 3 tbsp butter
      • 1.5 tbsp miso paste (red or white)
      • 2 tsp soy sauce
      • 1/4 cup Gochujang paste (Korean chilli paste)
      • 2 tbsp cup sesame oil
      • ½ tbsp caster sugar
      • 2 tbsp water
      • 3 tsp rice vinegar
      • 1 tbsp soy sauce
      Method :
      1. Bring a large saucepan of salted water to the boil for the pasta.
      2. Make the Gochujang dressing by combining, Gochujang paste, sesame oil, caster sugar, water, rice vinegar and soy sauce and mix until sugar is dissolved.
      3. Brush cabbage wedges with a little oil and season with salt.
      4. Cook pasta 1 minute less than instructions (almost al dente – as the pasta will continue cooking in the pan with the butter), reserve ¼ cup of pasta water before draining.
      5. Heat an oiled griddle pan (or heavy-bottomed frying pan) on medium-high heat, add the cabbage wedges in batches and cook turning once. The cabbage slices should be nicely charred and softened but still retain their shape. Remove from pan, cover and set aside.
      6. In a large cold pan heat oil and garlic on medium heat, when the garlic starts to sizzle add butter and miso, stirring until the butter is melted and combined with the miso, do not allow the butter to burn, reduce heat if needed. 
      7. Reduce heat to medium-low and gradually add the reserved pasta water to loosen up the sauce, but not too much to make it watery.
      8. Add the cooked pasta to the miso butter sauce and toss to coat well and take off the heat.
      9. Fry eggs by coating the base of a large non-stick frypan in oil and setting on medium-low heat. Carefully crack eggs into the pan, if the oil starts to spit, turn down the heat. Fry until egg whites are set and yolks are still runny, remove from pan to avoid overcooking.
      10. Divide the spaghetti among 4 bowls, top with charred cabbage, fried egg and drizzle with gochujang dressing. Finish off by sprinkling with sliced spring onions or other toppings of your choice.

      This recipe by A Better Choice !

    11. May 15

      Pumpkin & Blue Cheese Pasta

      Pumpkin is the shining star in our new pasta dish, paired perfectly with creamy blue cheese. This Pumpkin & Blue Cheese Pasta is a delight for your senses. So much so you’ll be wishing you made a double serve!

      Prep : 1 hour

      Serves : 4

      Ingredients :
      • 700g Kent pumpkin, cut into eight wedges (keep the skin on and seeds in)
      • 3 tbsp olive oil
      • 3 cloves garlic, minced
      • 1½ tbsp maple syrup
      • 1-2 slices sourdough, blitzed into breadcrumbs
      • 2 tbsp lemon thyme leaves + extra to serve
      • 2 tbsp butter
      • 250g creme fraiche
      • 2-3 tbsp vegetable stock
      • 250g pasta of your choice
      • 160g creamy blue cheese
      Method :
      1. Preheat the oven to 175C and line a large tray with baking paper.
      2. Place the pumpkin wedges onto the tray. Scatter over the minced garlic and drizzle with olive oil and maple syrup. Season generously with salt and pepper.
      3. Roast pumpkin in the oven for 40 mins or until it is golden on the edges and tender.
      4. While the pumpkin is roasting, add the breadcrumbs, thyme and butter to a frypan and cook over a medium heat until the bread is toasted and crispy. Set aside once done.
      5. Once the pumpkin is cooked, remove the tray from the oven and allow to cool for 15 mins. Reserve 3 wedges of cooked pumpkin, keeping the skin and seeds. Chop the wedges into bite-sized chunks and set aside.
      6. Scoop out the remaining cooked pumpkin flesh, discarding the seeds and skin. Add the flesh and remnants of oil from the tray into a blender. Add the creme fraiche, stock, and blitz to a smooth sauce consistency. Season with salt and pepper to taste.
      7. Cook the pasta according to packet directions in a pot of boiling water. Once done, drain the pasta and return it to the pot, along with the pumpkin mixture. Toss to coat.
      8. To serve, divide the pumpkin pasta between four bowls and top with the reserved roast pumpkin. Top with breadcrumbs and a slice of blue cheese. Season with more salt and pepper, and scatter with thyme leaves. Enjoy!

      This recipe by A Better Choice !

    12. May 15

      Mediterranean Baked Feta

      This dish will be a smash for sure!

      You’ll love our twist on this viral recipe, swapping in some cheeky Chickpeas and Capsicum for a healthy one-pot masterpiece.

      Save your energies for the flavour, this recipe is crazy simple and delicious- perfect for any day or dinner party!

      Prep : 35 mins  

      Serves : 5 

      Ingredients :
      • 500g Cherry Tomatoes
      • 1 Red Capsicum
      • 200g Feta block
      • 4x Medium Garlic cloves
      • Chilli flakes, Dried Oregano, Salt & Pepper to taste
      • Fresh Parsley to garnish
      • Bread of focaccia to serve
      Method :
      1. Add feta to the centre of your baking tray 
      2. Drizzle olive oil over feta and pan
      3. Add your cherry tomatoes and chopped capsicums to the tray
      4. Add oregano and chilli flakes to the feta, and season with salt and pepper to taste 
      5. Add the chopped garlic cloves 
      6. Add some more olive oil and toss lightly
      7. Add into the oven for 20 minutes at 180 degrees, remove and turn your oven up to 200degrees
      8. Add chickpeas, toss lightly and put back in the oven for another 10 minutes 
      9. Serve with fresh parsley and bread or smash everything together with a fork and enjoy!

      You can Mix this recipe with some cooked pasta for a delicious mix in!

      Tip: Use Dairy-free Feta for a Vegan/Dairy-free dish!

      This recipe by A Better Choice !

    13. May 1

      Banana Caramel Smoothie


      Ingredients for this omelette are limited only by your imagination and taste buds!  As seen in the feature image – we added extra spanish onion, green olives, tuna and spinach leaves. Have fun creating!

      Prep : 20 mins  

      Serves : 2 

      Ingredients :
      • 1 thickly sliced banana
      • 2-3 tsp light brown sugar or golden syrup
      • 1 cup vanilla reduced fat yoghurt
      • 1 cup low-fat milk or soy milk
      • Any other fruit of your choice (strawberries, papaya etc.)
      Method :
      1. Using a blender, blend the mixture until smooth and creamy and drink at once.

      * Kids need supervision when using blender

      This recipe by A Better Choice !

    14. May 1

      Avocado, Corn and Tomato Omelette

      Ingredients for this omelette are limited only by your imagination and taste buds!  As seen in the feature image – we added extra spanish onion, green olives, tuna and spinach leaves. Have fun creating!

      Prep : 20 mins  

      Serves : 2 

      Ingredients :
      • 125g can corn, drained
      • ½ avocado, peeled, seeded, finely chopped
      • 1 ripe tomato, seeded, finely chopped
      • Salt & pepper to taste
      • 4 eggs, lightly whisked
      • 1 tbsp cold water
      Method :
      1. Combine the corn, avocado and tomato in a small bowl. Season with salt and pepper. Set aside.
      2. Whisk the eggs and water together in a small jug. Season with salt and pepper.
      3. Spray a small frying pan with a little olive oil spray and place over medium-high heat. Add half the egg mixture and cook, tilting the pan until mixture covers the base. As omelette sets, lift edge so uncooked egg runs underneath. Cook for 2-3 minutes.
      4. Spoon half the avocado mixture over the omelette. Fold edge over to enclose filling. Turn onto a serving plate. Repeat with remaining egg mixture and avocado mixture. Serve immediately.

        This recipe by A Better Choice !

      6. April 17

        Passionfruit Lamingtons

        Turn tea-time tropical and try these light and fluffy lamingtons with a fruity twist.

        Prep : 20 mins      Cook Time: 25 minutes.

        Serves : 12 (makes 25 pieces)

        Ingredients :
        • 200g caster sugar
        • 200g self-raising flour
        • 1 ½ tsp baking powder
        • ¼ cup corn flour
        • 1 vanilla pod, seeds removed
        • 150g unsalted butter
        • 4 large eggs (at room temperature)
        • ¾ cup milk (at room temperature)
        • zest of 1 lemon
        • 7 fresh Aussie passionfruit
        • 100g icing sugar (for the glaze)
        • 2 tsp lemon juice
        • 3 tbsp water
        • 2 tsp gelatine powder
        • 4 tbsp cream
        • 1 cup shredded coconut
        • 1 cup desiccated coconut
        Method :
        1. Preheat the oven to 160°C.
        2. Line a 25cm square cake tin (spring base is preferred) with baking paper. Leave the sides ungreased to ensure the cake rises evenly.
        3. In a large bowl, sift the flour, corn flour and baking powder three times – this is an important step to ensure the cake is light. Set aside.
        4. In a separate bowl add the butter, caster sugar and the seeds scraped from the vanilla pod, using electric beaters beat until the mix is creamy and smooth. This will take a minimum of 10 minutes of continuous beating.
        5. Add the eggs to the butter mixture one at a time while beating continuously. Gradually sift the flour mix again over the batter while gently folding it in with a spatula, followed by adding the milk. If the mix is too dry add a little dash of milk.
        6. Pour the mixture into the prepared cake tin and bake for 20-25 minutes. Test if the cake is cooked through by placing a skewer into the middle. If it comes out clean it is cooked, if it comes out with batter mix on it, cook it further for 5 minutes. Leave the cake to cool for 15 minutes in the tin then turn it out onto a cooling rack to completely cool before glazing.
        7. To prepare the glaze: Combine in a small saucepan the passionfruit pulp, lemon juice, water and icing sugar. Place on low to medium heat and stir until the sugar dissolves.
        8. Take off the heat and stir through the gelatine powder until it has dissolved.
        9. Pour in the cream and stir through. Place the mixture into the fridge for 10-15 minutes to allow the glaze to thicken to a custard-like consistency.
        10. To glaze and coat the lamingtons: Slice the cake up into 5cm x 5cm squares.
        11. Combine and spread the desiccated and shredded coconut over a wide plate.
        12. Coat each square of cake completely, one at a time, in the passionfruit glaze mixture then in the coconut by gently rolling it to ensure all sides are well coated.
        13. Place the lamingtons in the fridge to allow them to set and firm before serving.

        This recipe by A Better Choice !

      7. April 17

        Broccoli Fritters

        These Broccoli Fritters are the perfect healthy dish to whip up this weekend. Whether you choose to eat them for brekky, lunch, dinner or just as a snack – we promise you’ll love them!

        Prep : 20 mins

        Serves : 4-6 servings

        Ingredients :
        • 1 medium head broccoli, roughly chopped into 2cm pieces (both florets and most of the stem)
        • 1 egg
        • 2 garlic cloves, minced
        • ½ cup plain flour
        • ¼ cup parmesan, grated
        • 2 tbsp milk
        • 2 tbsp olive oil
        • Salt and pepper, to taste
        Method :
        1. Steam the broccoli until tender but not so soft that it’s mushy. Drain and then use a potato masher or fork to squash the broccoli slightly.
        2. Lightly beat the egg in a bowl, then add the garlic, flour, parmesan and milk. Mix well to combine, then add the broccoli and mix once again thoroughly.
        3. Heat 1 tbsp of oil in a fry pan over medium heat.
        4. Put ¼ cup of the batter into the pan and flatten gently to a 1cm thickness. Cook 3-4 fritters at a time depending on the size of the pan.
        5. Cook each side for 2-3 mins or until golden brown. Set cooked fritters aside and repeat with the remaining batter.
        6. Serve alongside a leafy green salad and a dollop of your favourite sauce.

        This recipe by A Better Choice !

      8. March 16

        Gluten-free done right, with easy recipes

        Overhead view of gluten-free foods including pasta, bread, black rice, corn, chickpeas, flour, and rice cakes spread across a wooden surface.

        Not sure if gluten-free is right for you? This guide will tell you who should be eating gluten free, and how to seamlessly incorporate it into your diet!

        Going gluten-free can feel confusing at first. Some people need to avoid gluten for medical reasons. Others try it because they’re dealing with bloating or stomach pain and want to see if it helps.

        Either way, the hardest part is usually the same: finding gluten-free food that still tastes like real food, especially bread, pastry, and baking staples.

        Read on to learn what gluten is, who should avoid it, the real benefits of eating gluten-free (when it’s the right choice), and discover our favourite gluten-free recipe ideas.

        What is gluten?

        Gluten is a protein found in grains like wheat, barley, and rye. It helps dough stretch and hold together, which is why regular bread and pastries can be chewy and fluffy. Gluten is common in foods like bread, pasta, cereal, and your favourite baked goods. 

        Gluten isn’t an essential part of a healthy diet, but for many people, gluten foods include wholegrains that provide fibre and other nutrients. If you cut it out without a solid plan, you might miss out on the good stuff your body needs.

        Who should avoid gluten?

        People avoid gluten for various reasons, ranging from mild sensitivities to serious medical conditions. Here are the most common reasons for choosing a gluten-free diet:

        People with coeliac disease

        For people with coeliac disease, gluten triggers an immune reaction that damages the gut. For those with coeliac disease, a strict gluten-free diet is often recommended by healthcare professionals.

        People with a wheat allergy

        A wheat allergy is different to coeliac disease. It’s an allergy response that can cause symptoms after eating wheat. Some people with wheat allergy choose gluten-free products because they’re often wheat-free, but it’s still important to read labels carefully. 

        People who feel unwell when they eat gluten (non-coeliac sensitivity)

        Some people test negative for coeliac disease but still get symptoms like bloating, diarrhoea, or stomach cramps after eating gluten. The diagnosis isn’t always clear-cut, but many people feel better when they avoid gluten.

        Important note: If you think gluten is causing problems, speak with your GP before cutting it out. 

        Benefits of a gluten-free diet

        A gluten-free diet can be a big help when it matches your health needs.

        • Less gut discomfort if you react to gluten, like less bloating or bowel issues. 
        • Better nutrient absorption for people with coeliac disease once the gut begins to heal. 
        • More energy and improved well-being for people who have an undiagnosed sensitivity and feel better off gluten. 

        For people who don’t react to gluten, there’s no strong evidence that removing it automatically improves health. Plus, many packaged gluten-free foods cost more and can be lower in fibre and key nutrients. 

        Why gluten-free food can be hard to get right

        Many gluten-free foods can be disappointing for one simple reason: gluten provides structure. Take it away, and you can end up with dry cakes, crumbly pastry, and bread that falls apart.

        Some gluten-free products compensate for texture with added sugar or fat, so while they are gluten-free, they are not always the healthiest option. The good news is, when you have the right staples, gluten-free cooking becomes much easier, and you don’t feel like you’re missing out.

        That’s where Zone Fresh can really help. You can shop for fresh produce and pick up reliable gluten-free pantry and freezer items in one place.

        Here are a few gluten-free stand-outs stocked at Zone Fresh:

        Our favourite gluten-free recipes

        Below are gluten-free recipes that either use gluten-free ingredients or are gluten-free versions of classics:

        Plum and White Chocolate Dessert Cake

        This delicious plum and white chocolate dessert cake is a great example of a classic dessert  you can still enjoy gluten-free. The plums bake into the sponge, the white chocolate melts through, and it comes out soft and rich. The only real gluten issue is the self-raising flour (plus the icing sugar dusting, if you’re being strict about labels). 

        Make this recipe gluten-free with the following changes:

        • Replace the SR flour with FREEMILLS Gluten-Free Self-Raising Flour, 750g (cup-for-cup baking flour).
        • Finish with CSR Gluten Free Pure Icing Sugar for dusting.

        View the recipe here.

        Fish Tacos with Fresh Mango Salsa 

        Taco night is one of the first things people miss when they go gluten-free. Mostly because tortillas are often made with wheat. This recipe keeps everything you love (fresh fish, zesty lime, sweet mango salsa), but the simple gluten-free fix is to swap the wraps.

        Zone Fresh gluten-free swap: use WATERSTEPS Organic Yellow Taco Sheet (Gluten Free) in place of standard tortillas. They’re made from organic corn flour and are labelled gluten-free, so you still get that proper taco crunch without wheat.

        View the recipe here.

        Gluten-free doesn’t have to mean second best

        If you need to avoid gluten, you deserve food that still tastes great; meals you’re happy to serve your family, and snacks you actually look forward to.

        The easiest path is:

        1. stock a few reliable gluten-free basics (flour, pastry, baking sugar), and;
        2. build most meals around fresh produce, quality proteins, and simple flavours.

        Zone Fresh makes that easier by having fresh fruit and veg plus trusted gluten-free products ready to go, so you can spend less time label-reading and more time enjoying what you cook.

      9. March 13

        Charred Brussels Sprouts Salad

        This salad boasts beautifully caramelized Brussels sprouts, complemented by the tangy sweetness of balsamic, the creaminess of goat’s cheese, and the crunch of toasted almonds and capers.

        Prep : 30 mins

        Serves : 2-3 servings

        Ingredients :
        Method :
        1. Place the halved Brussels sprouts face down in a hot pan.
        2. Cook them until they become dark and slightly charred.
        3. Add some of the olive oil, season with salt, and toss the sprouts to coat.
        4. Deglaze the pan with the balsamic vinegar and cook until the balsamic has evaporated.
        5. Transfer the roasted Brussels sprouts to a serving bowl.
        6. Garnish the salad with toasted almonds, capers, crumbled goat’s cheese, and season with additional olive oil, salt, and pepper.
        7. Serve this delicious salad while it’s still warm.

        This recipe by A Better Choice !

      10. February 27

        Stuffed Eggplant Fritters

        Weekends call for a quick and easy snack, and these stuffed eggplant fritters are the perfect recipe!

        Prep : 30 mins

        Serves : 4-6 servings

        Ingredients :
        Method :
        1. Place eggplant in a colander set over a bowl and toss with 2 tsp salt flakes. Set aside for 30 minutes. Rinse under cold running water. Pat dry. 
        2. Lay half the slices on a board. Top each slice with 1 slice of mozzarella, and prosciutto half. Top with remaining eggplant slices and press. 
        3. Place flour, egg, and breadcrumbs in 3 separate bowls. Coat each fritter in flour, then egg, then breadcrumbs, then repeat the egg and another layer of breadcrumbs.
        4. Half-fill a saucepan with oil and heat.
        5. Preheat the oven to 180°C. Working in batches, cook fritters for 3 minutes on each side or until golden. Remove with a slotted spoon and drain on a paper towel. Transfer to a baking tray and bake for 10 minutes or until eggplant is cooked through.

        This recipe by A Better Choice !

      11. January 30

        Capsicum Pesto

        A true crowd-pleaser, our Capsicum Pesto is moreish and sweet, perfect for charcuterie platters and summer picnic spreads!

        A one-bowl-wonder, it doesn’t get easier or tastier than this!

        Prep : 1 hour 15 mins

        Serves : 4-6 jars

        Ingredients :
        Method :
        1. Preheat the oven to 200°C. Line a baking tray with a sheet of baking paper.  
        2. Place the capsicum onto the tray and roast 30 minutes. 
        3. Drain the oil from the sun-dried tomatoes, keeping ¼ of a cup.  
        4. Place the capsicum, tomato, parsley, pine nuts, garlic and parmesan in a food processor and process until finely chopped.  
        5. Add salt and pepper to taste. 
        6. With the food processor still running, add the sun-dried tomato oil slowly until well combined. 
        7. Transfer the mixture to a jar or serving bowl.  
        8. Sprinkle with extra parsley and extra pine nuts to serve. 

        This recipe by A Better Choice !

      12. January 9

        Tropical Raspberry & Pineapple Smoothie

        Summer smoothies don’t get any tastier than this. This quick and easy smoothie is a deliciously refreshing drink for breakfast, an afternoon pick-me-up or relaxing by the pool on a summer’s day. 

        Tip: to make it easier to blend, roughly chop the frozen pineapple into smaller pieces before adding to the blender.

        Prep : 1 hour 15 mins

        Serves : 4-6 jars

        Ingredients :
        • 2 cups frozen pineapple chunks
        • 200ml unsweetened almond milk (any dairy or plant-based milk will work)
        • 1⁄2 cup (130g) vanilla yoghurt
        • 1 punnet (125g) fresh raspberries, plus extra to serve
        • 1 tsp honey
        Method :
        1. Roughly chop the pineapple into smaller pieces.
        2. Add pineapple along with remaining ingredients to a high-speed blender and blend until smooth.
        3. Taste and add more honey if desired.
        4. Divide between two glasses and top with fresh raspberries. Enjoy!

        This recipe by A Better Choice !

      13. January 9

        Passionfruit Mule

        Say cheers to this tropical twist on the classic mule, brightened with tangy passionfruit. Don’t love the pips? Just strain the pulp first for a smoother sip.

        Prep : 3 minutes

        Serves : 1

        Ingredients :
        • Pulp from 1 passionfruit
        • ½ cup ice
        • 60ml vodka (optional)
        • Squeeze of fresh lime juice
        • 1 tbsp fresh mint leaves
        • 150ml ginger beer
        • Garnish: Fresh mint and 1 passionfruit cut in half
        Method :
        1. Place passionfruit pulp, ice, vodka (optional), squeeze of fresh lime juice and mint into a 250–300ml jar with lid; secure lid and shake to mix. Alternatively, add ingredients to a tumbler glass and stir to mix.
        2. Top with ginger beer.
        3. Garnish with mint and half a passionfruit.

        This recipe by A Better Choice !

        Shop for your ingredients in-store or online.

      14. December 5

        Mango Chutney


        This Mango Chutney is a vibrant, flavourful condiment – perfect for pairing with your favourite cheese, or adding to a delicious Indian dish!

        Prep : 1 hour 15 mins

        Serves : 4-6 jars

        Ingredients :
        Method :
        1. Combine sugar and vinegar in a 5-6L pot. Bring liquid to a boil, stirring, until the sugar has dissolved completely.
        2. Add in the remaining ingredients and simmer, uncovered, until the mixture has thickened slightly, around 45 mins – 1 hour. Remember to stir occasionally during cooking.
        3. Once done, pour the chutney into clean, hot jars, leaving 1/2-inch from the top of the jar. Seal the jars with their lids.

        This recipe by A Better Choice !

        Shop for your ingredients in-store or online.

      15. December 5

        Poached Peaches with Pavlovas


        The iconic Aussie pav gets a sunny stonefruit upgrade with syrupy, poached peaches that’ll keep you coming back for more! Tip: If you’re short on time, buy ready-made pavlova cases.

        Prep : 20 minutes Cook Time: 1hr 30 minutes

        Serves : 6

        Ingredients :
        Method :
        1. Preheat the oven to 120°C/100°C fan forced. Draw 6 x 10cm circles on a sheet of baking paper. Arrange paper, pencil side down on a large baking tray.
        2. In the large bowl of a stand mixer, whisk egg whites and salt on high speed until firm peaks form. Gradually add sugar, 1 tbsp at a time, beating well after each addition until sugar dissolves. Beat for a further 3 minutes or until the mixture is thick, stiff and glossy.
        3. Divide meringue between circles and use a palette knife to spread evenly. Bake for 1 hour 30 minutes, or until crisp and dry. Turn off the oven and leave the door ajar for the meringue to cool completely.
        4. Meanwhile, combine extra caster sugar and water in a saucepan. Stir over a medium heat until sugar dissolves and mixture comes to the boil. Reduce temperature to medium low. Add peach wedges and cook for 5 minutes or until softened. Remove from heat and cool.
        5. Beat cream until soft peaks form. Fold sour cream into cream. Place pavlovas onto a serving platter. Spoon cream onto pavlovas. Top with peach wedges and poaching syrup. Dust with icing sugar and serve.

        This recipe by A Better Choice !

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      16. November 27

        Avocado, Prawn, Macadamia & Mango Summer Salad

        This celebratory salad sings Aussie summer and comes together in less than 30 minutes. Swap the prawns for wedges of heirloom tomatoes to make it vegan.

        Prep : 30 minutes

        Serves : 4

        Ingredients :
        Method :
        1. Peel the prawns, leaving the tail on, then place in a bowl and add the zest and lime juice, the olive oil, and season lightly with salt and pepper. Set aside.
        2. Lay the lettuce leaves out onto a plate and scatter the mango and Delcado wedges, half the nuts, and the radishes. Top with the prawns and spoon over any of the remaining dressing from the bowl.
        3. Sprinkle with the remaining nuts, splash over the balsamic vinegar and finish with the herbs.

        This recipe by A Better Choice !

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      17. November 27

        Dubai Style Strawberry

        The viral Dubai Strawberry dish is traditionally made with Katafi pastry, which is a very finely sliced filo pastry.  We have used shredded coconut and toasted  in a pan, which is a less sweet, cheaper, no fuss version. You can use pistachio butter instead of pistachio cream. The latter is very sweet with the addition of white chocolate.  Our toasted coconut version is so delicious and great for our gluten free mates too.

        Prep : 20 minutes

        Serves : 6

        Ingredients :
        Method :
        1. Prepare the strawberries:
          Wash, cut a V to hull, and halve the Strawberries so they resemble a heart shape.
          Place on paper towel to dry off.
          Toast the coconut:
          Place shredded coconut in a dry frying pan over medium heat.
          Stir for 3-4 minutes until golden and fragrant stirring all the time. Add pistachio butter or cream and stir, then leave to cool.
        2. Melt the chocolate:
          Place chocolate and coconut oil in a heatproof bowl. Microwave in 30-second bursts, stirring each time, until smooth.
        3. Assembly:
          Spoon two tablespoons of pistachio and coconut crunch into the base of 6 glass tumblers. Then add a generous layer of Strawberry hearts, (seeds side out). Sprinkle over a teaspoon of chopped pistachios. Drizzle with two tablespoons of the melted chocolate. Then add another layer of Strawberries and chocolate – when the tumblers are ¾ full, finish with extra pistachios.
          Serve straight away or chill briefly to set the chocolate a little.

        This recipe by A Better Choice !

        Shop for your ingredients in-store or online.

      18. November 21

        Lime Smoothie

        Lime in a smoothie? Yesssss please! This green delight will go down a treat at brekky time… or in the afternoon as a snack! Be sure to pick up the limes and bananas from your local fruit and veg shop, it’s A better choice!

        Prep : 5 minutes

        Serves : 2

        Ingredients :
        Method :
        1. Blend all ingredients until smooth, adding ice as needed to reach a consistency to your liking.
        2. To serve, pour the smoothie into two serving glasses and serve immediately.

        This recipe by A Better Choice !

        Shop for your ingredients in-store or online.

      19. November 21

        Roasted Cherry Tomato Salad

        The simple, yet oh-so-satisfying seasonal salad that screams summer, whip up our juicy, sweet and tangy Roasted Cherry Tomato Salad in less than an hour! 🍅

        The perfect side dish or refreshing addition to a grazing board.

        Prep : 5 mins | Cook: 30 mins

        Serves : 2

        Ingredients :
        Method :
        1. Preheat your oven to 180°C. Halve the cherry tomatoes and add to a baking tray. Add the crushed garlic, olive oil, mixed herbs and toss together. Place in the oven and bake for 30 minutes or until they are a Jammy consistency.
        2. Remove the tray from the oven and arrange the cooked tomatoes on a platter with freshly torn mozzarella, basil leaves and flaky salt.
        3. Serve with crusty bread

        This recipe by A Better Choice !

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      20. November 14

        Plum and White Chocolate Dessert Cake

        Yellow cake dessert with cooked plums and powdered sugar on white plate with fork.

        A delightful summer treat featuring sweet, juicy plums baked into a soft, buttery cake with creamy white chocolate. Light, fruity, and perfectly indulgent — a beautiful dessert for any occasion.

        Prep : 50 minutes

        Serves : 6-8

        Ingredients :
        Method :

        1. Preheat oven to 180 degrees.

        2. Grease and line a 23cm round cake tin

        3. Whisk together butter and sugar

        4. Add egg, vanilla and buttermilk and beat well

        5. Fold through flour until batter is smooth then pour into prepared cake tin

        6. Arrange plum portions onto cake batter then scatter with chopped chocolate

        7. Sprinkle with extra tablespoon of caster sugar and bake for 25-30 minutes or until cooked

        8. Cool to room temperature then serve on dessert plates with a dollop of cream and a dusting of icing sugar

        This recipe by A Better Choice !

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      21. November 7

        Roast Pork with Cherry Stuffing



        Mmmm. Our Roast Pork with Cherry Stuffing is a meat lovers dream! If you’re on meat duties this Christmas, consider putting this delicious dish on the menu… it’ll be sure to impress!

        Prep : 1 hours 15 minutes

        Serves : 4

        Ingredients :
        Method :
        1. Pre heat oven to 200 degrees.
        2. Pre heat non-stick fry pan.
        3. Add 1 tbspn of oil to pan, add onion, garlic and cook until softened.
        4. Remove the pan from the heat and stir in breadcrumbs, cherries, olives, lemon juice, parsley and egg yolk.
        5. Season to taste.
        6. Unroll the pork and cut away any excess fat.
        7. Spread half of the mixture over the flat piece of pork and roll up, starting from the thick side.
        8. Tie all intervals with a string.
        9. Pour remaining oil into roasting tray and put in the pork. Roast for 1 hour and 15 minutes.
        10. Form the remaining stuffing mixture into balls and add to the roasting tray around the meat.
        11. Bake the balls 15-20 minutes before the end of cooking time.
        12. Remove the pork from the oven and let it rest for 10 mins.
        13. Carve pork into thick slices and serve with stuffing balls.

        Perfect for a Christmas lunch!

        This recipe by A Better Choice !

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      22. October 31

        Asian Pork and Lychee Skewers

        Never cooked with lychees? This is your sign. Make these once and you’ll never look back!

        Prep : 2 hours 15 minutes

        Cook Time : 6 minutes

        Serves : 4

        Ingredients :
        Method :
        1. In a large glass bowl mix together soy sauce, sesame oil, garlic, ginger, chilli and lime. Add pork and mix. Cover and refrigerate for at least two hours, or up to 24 hours.
        2. Soak 8 bamboo skewers in water. Thread pork and lychees alternating 3-4 pieces of pork and lychees per skewer.
        3. Brush with olive oil and cook on a hot barbecue or grill on medium to high heat for 2-3 minutes each side.
        4. Serve with your favourite Asian-style salad and garnish with chopped peanuts and lime wedges.

        This recipe by A Better Choice !

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      23. September 26

        Fish Tacos with Fresh Mango Salsa


        Full of fresh ingredients and a rainbow of colours – these tacos will please your entire family.  Easy to make and fun to eat.  Treat your family tonight!

        Prep : 30 mins 

        Serves : 4

        Ingredients :
        • 600g flat head fillets
          MARINADE
        • 1 lime, juiced
        • 1 tablespoon of extra virgin olive oil
        • Small handful of coriander, washed, dried and roughly torn
        • Teaspoon of freshly chopped green chilli
        • Pinch of salt
          SALSA
        • 1 ripe mango, skin removed and roughly diced
        • 2 teaspoons of chopped jalapeno chilli (or normal chilli)
        • 1 handful of coriander, washed, dried and roughly chopped
        • 2 tablespoons of lime juice
          ASSEMBLY
        • 8 corn tortillas
        • 2 handfuls of shredded lettuce
        • 2 tomatoes, washed and diced
        • 2 small handfuls of picked coriander, washed and air dried
        Method :
        1. To marinade the fish combine all of the ingredients in a mixing bowl except the fish, stir to combine and then add the fish into the marinade and allow to marinade for at least 20 minutes at room temperature. Once marinated grill the fish over a high heat on both sides, once cooked allow to rest for a moment and prepare the remainder of the ingredients.
        2. To make the mango salsa, combine the mango, chilli, coriander and the lime juice and stir to combine.
        3. To assemble warm the tortillas in a pan over a medium heat until warm, alternatively this can be done in the oven by wrapping the tortillas in aluminium foil and gently heating them until soft and pliable.
        4. I normally serve everything individually in separate bowls on the table to allow guests to put them together themselves however if you wish to assemble them it’s a simple process of scattering the cooked fish over the warm tortillas followed by the lettuce, diced tomatoes, coriander and a dollop of the mango salsa.

        This recipe by A Better Choice !

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      24. September 26

        Parsley, Walnut, & Lemon Pesto

        Gift it, throw it through pasta, add to dressings or crust your roast beef with it. This is the ultimate condiment to have stashed in the fridge for the season of sharing and entertaining. Choose Omega walnuts from Manjimup. The difference in flavour between these and imported nuts is hard to overstate. 

        Serves : 2 cups

        Ingredients :
        • 150g parsley, chopped
        • 60ml lemon juice
        • 1 clove garlic, finely chopped
        • 100g walnuts, toasted Omega Walnuts
        • 1 tsp salt
        • 40g parmesan, grated
        • 250ml olive oil
        • Black pepper
        Method :

        To Prepare 

        1. Combine all ingredients in a food processor and pulse until the pesto is your preferred texture.
        2. Place in a clean jar and top with a little olive oil before storing in the fridge for up to a month. 

        Cook’s Note 

        • Toasting the nuts improves the flavour and texture of the pesto. 

        VEG – optional V and DF option if you replace the parmesan with nutritional yeast 

        This recipe by A Better Choice !

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      25. September 19

        Mango Green Smoothie

        Fresh, fruity and packed with green goodness, try out our Mango Green Smoothie recipe. It’s the perfect mid-week pick-me-up!

        Prep : 5 mins 

        Serves : 1

        Ingredients :
        Method :
        1. Add chopped banana, mango, baby spinach and chilled oat milk into your blender.
        2. Blend until smooth and pour into glass. Enjoy!

        This recipe by A Better Choice !

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      26. September 12

        Chocolate Chilli Pumpkin Stew with Chickpeas

        Plate with quinoa and chickpea vegetable stew garnished with parsley, black spoon and squash nearby

        Dark chocolate, chilli powder and cinnamon add heat and wonderful depth of flavour to this simple pumpkin stew. Chickpeas add protein and fibre, while making this dish extra hearty. Serve over rice or quinoa with a generous topping of fresh parsley.

        Prep : 30 minutes

        Serves : 4

        Ingredients :
        Method :
        1. Heat the olive oil in a large pot. Add the onions and garlic and cook until fragrant and the onions are softened (about 5 minutes). Add the pumpkin, whole wheat flour, cinnamon, chilli powder, worcestershire sauce and tomato paste and stir to combine. Next, stir in the diced tomatoes and vegetable stock.
        2. Bring the stew to a boil, then reduce to simmer for 20-25 minutes or until the pumpkin is fully cooked and the liquid has reduced.
        3. Remove from the heat and stir in the chickpeas and grated chocolate.
        4. Season with salt and pepper to taste.
        5. Serve with cooked rice or quinoa and a topping of fresh parsley.

          This recipe by A Better Choice !

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        7. September 5

          Teriyaki Chicken and Rice Bowls

          Teriyaki Chicken and Rice Bowls

          Meal prep Monday is made easy with our Teriyaki Chicken and Rice Bowls! 🍛

          Grilled pineapple, capsicum and edamame give this dish a crunchy, sweet and savoury flavour, perfect for the warmer weather.

          A delicious and healthy dinner option that can be reheated for work or school lunches.

          Prep : 40 minutes

          Serves : 2

          Ingredients :
          Method :
          1. Cut up the pineapple into bite size pieces. Then cut the capsicum into strips. Grill the pineapple and capsicum, try not to move them too much. We want some char marks. Meanwhile, steam the edamame for 5 minutes.
          2. Cover the chicken in the Teriyaki sauce and grated ginger. Cook for 7 minutes on each side. Let the chicken rest for 5 minutes.
          3. Add your cooked, pineapple, capsicum, and edamame to a glass container. Cut up the cooked chicken into strips and place on the rice. Dress with sesame seeds, spring onions and soy sauce.

          This recipe by A Better Choice !

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        8. August 29

          Rocket, Pear and Walnut Salad

          A quick, easy and healthy salad – what more could you ask for?

          TASTY!!

          Weeknight meal or dinner party starter – this is a winner.

          Prep : 15 minutes

          Serves : 4

          Ingredients :
          Method :
          1. Dress the pears with the lemon juice. Place the walnuts in a small frying pan over low heat and cook until golden. Set aside to cool slightly.
          2. To make the dressing, combine the olive oil and vinegar in a bowl. Season the dressing with salt and cracked black pepper, then whisk until well combined.
          3. To serve, combine the rocket, pear, walnuts and dressing in a large bowl and gently toss to combine. Transfer to a serving bowl and top with shaved parmesan.

          This recipe by A Better Choice !

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        9. August 29

          Carrot and Beetroot Salad

          Bring colour to your table with this quick and easy salad that pops with flavour. The cool fresh tastes from the herbs to the earthy sweet flavours from the carrots and beetroot are sure to impress any crowd.

          This salad has a lot on offer, packed full of fibre, vitamins and minerals. There are many nutrients available in this dish that are going to support your health. Healthy salads like this one can assist in keeping your blood pressure at bay, fight inflammation, boost your stamina and even support your body’s detoxification mechanisms.

          Come this time of year when we all like to splash out on treats and at times indulge a little too much, you can simple add balance by incorporating fresh healthy dishes like this one. Eating plenty of fresh fruits and vegetables will help you feel your best and give you plenty of energy to enjoy this holiday season.

          Prep : 5 minutes

          Serves : 4-6

          Ingredients :
          Method :
          1. Combine all ingredients in a salad bowl, toss and serve.

          This recipe by A Better Choice !

          Shop for your ingredients in-store or online.

        10. August 15

          Superfood Breakfast Bowl

          Feel like you and your family are in need of a morning boost? Look no further than this Superfood Breakfast Bowl loaded with delicious ingredients!

          Prep : 15 minutes

          Serves : 4

          Ingredients :
          Method :
          1. Prepare Quinoa according to packet instructions and set aside.
          2. Scoop desired amount of Quinoa into a bowl. Top with fresh berries, chia seeds and yoghurt. Garnish with Mint and enjoy!

          This recipe by A Better Choice !

          Shop for your ingredients in-store or online.

        11. July 18

          Blueberry Muffins


          Fall in love at first bite with these delicious blueberry muffins!

          Prep : 30 minutes

          Serves : 8-10 muffins

          Ingredients :
          Method :
          1. Preheat oven to 200℃. Line a muffin tin with paper liners. 
          2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
          3. Add oil to a measuring jug, add egg then ½ cup milk. Add vanilla and whisk to combine.
          4. Add the milk mixture to the bowl with dry ingredients then use a fork to combine. 
          5. Fold in the blueberries.
          6. Divide the batter between muffin cups. 
          7. Bake muffins for 15 to 20 minutes, or until the tops are golden brown. Transfer to a cooling rack and enjoy!

          This recipe by A Better Choice !

          Shop for your ingredients in-store or online.

        12. July 11

          White Choc, Orange & Macadamia Cookies


          Baked with love 💕 We think you’ll love our recipe for White Chocolate & Macadamia Cookies. The crunch of the macadamias is a textural delight!

          Prep time : 30 mins

          Serves : 16-18

          Ingredients :
          Method :
          1. Preheat the oven to 190°C, and line two trays with baking paper.
          2. In a medium bowl, combine the flour, salt, and baking soda.
          3. In a large bowl, using an electric mixer or by hand, cream the butter and sugar until light and fluffy. Add in the egg and vanilla extract and mix thoroughly.
          4. Add the flour mixture to the butter mixture and mix until just combined.
          5. Fold in the white chocolate, macadamia nuts and orange zest.
          6. Optional step: Allow the dough to chill in the fridge for a couple of hours.
          7. Roll mixture into balls and place on the lined baking tray, about 3 inches apart. Bake in the oven until light brown around the edges (around 12 mins).
          8. Remove cookies from the oven and allow them to cool for 10 mins on the baking tray before transferring to a wire rack to cool thoroughly.

          This recipe by A Better Choice.

          Shop for your ingredients in-store or online.

        13. July 4

          Green Bean, Feta & Walnut Salad

          Green Bean, Feta & Walnut Salad

          This salad packs a crunch!
          Our green bean, feta & walnut salad is a refreshing salad, perfect for lunch or as a side dish!

          Prep time : 15 mins

          Serves : 4

          Ingredients :
          Method :
          1. Bring a large pot of water to the boil. Add green beans and blanch for a few minutes. Drain pot and pop beans into a pot of cold water to stop the cooking process. 
          2. Combine the Dijon mustard, olive oil, lemon juice and salt and pepper in a small bowl to make the dressing. 
          3. Place beans on a serving platter or bowl and top with crumbled feta and walnuts. Pour dressing over the top and serve! 

          This recipe by A Better Choice.

          Shop for your ingredients in-store or online.

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