• 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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  • September 7

    Lemon & Ricotta Stuffed Crepes

    Lemon-Ricotta-Stuffed-Crepes

    Preparation: 45 minutes + Fridge time

    Serves: 4

    Ingredients :
    • 2 cups ricotta
    • 2 tbsp honey
    • 1 lemon, zested and juiced
    • 2 large eggs
    • 1 cup milk
    • ⅓ cup water
    • 1 cup plain flour
    • 2 ½ tbsp unsalted butter, melted
    • 1 tsp vanilla extract
    • Icing sugar, to garnish
    • Honey, to garnish
    • Lemon zest, to garnish
    Method :
    1. To make the filling, place the ricotta, honey and lemon zest and juice into a large bowl and beat together until light and fluffy. Place in the fridge until ready to use.
    2. To make the crepe mixture, place the eggs, milk, water, plain flour, butter and vanilla extract into a blender and blend until completely smooth. Refrigerate the mixture for at least 1 hour.
    3. Melt a small knob of butter in a pan over medium-low heat.
    4. Ladle in ¼ cup of batter into the pan, swirling to evenly coat the bottom of the pan with a thin layer.
    5. Cook the crepe for around 2 mins or until the crepe begins to set. Note: The top should still look wet. Once done, flip the crepe and cook the other side for an additional 1-2 mins, or until golden brown.
    6. Transfer the crepe to a plate and repeat steps 3-5 until all the crepe mixture is gone.
    7. To serve, fill each crepe with 3-4 tbsp of the ricotta filling and roll up. Place the filled crepes onto a platter, dust with icing sugar, drizzle with some honey and top with some fresh lemon zest. Serve and enjoy!

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  • September 7

    Mango Chicken Curry

    MANGO CHICKEN CURRY

    Preparation: 45 minutes

    Serves: 4

    Ingredients :
    • 2 tsp garam masala
    • 1 tsp each of ground cumin and ground turmeric
    • ½ tsp each ground coriander and paprika
    • 1/3 cup tomato paste
    • 2 tbsp desiccated coconut
    • 2 ½ tbsp vegetable oil
    • 2 small mangoes, diced
    • 500g chicken breast, diced
    • 1 brown onion, thinly sliced
    • 1 red capsicum, chopped
    • 2 garlic cloves, minced
    • 2cm piece fresh ginger, peeled and finely chopped
    • 275ml coconut milk
    • ½ cup chicken stock
    • Cooked rice, to serve
    • Fresh coriander and red chilli, to serve
    Method :
    1. Heat a large frypan over a medium heat. Add the desiccated coconut and dried spices to the pan, and cook, stirring, for 1-2 mins until fragrant.
    2. Once done, transfer mixture to a food processor and blitz until the coconut is finely chopped. Add the tomato paste and 1 tbsp vegetable oil, then process until a paste forms.
    3. Transfer the curry paste to a bowl. Next, add half the diced mango to the food processor and blitz until smooth, then set aside.
    4. Heat half the remaining oil in the pan over a medium-high heat. Add the chicken and cook for 5 mins or until sealed and browned. Transfer cooked chicken to a plate once done.
    5. Reduce the heat to medium-low, then add the remaining oil to the pan. Next, add in the onion and cook for 3-4 mins or until the onions have softened. Add the capsicum, ginger and garlic, cooking for 2 mins.
    6. Add in the curry paste and cook, stirring, for 2 mins until fragrant. Stir in the coconut milk, chicken stock and pureed mango. Then, return the chicken to the pan and increase the heat to medium-high. Bring contents to a boil, then reduce the heat to low. Partially covered, simmer for 8-10 mins or until the chicken is cooked through, and the sauce has thickened.
    7. To serve, place cooked rice in serving bowls, then divide the curry between the bowls. Top with freshly sliced chilli, coriander and remaining diced mango. Enjoy!

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  • August 30

    Braised Silverbeet with Polenta

    Preparation: 30 minutes

    Serves: 4

    Ingredients :
    • 1 tbsp olive oil
    • 1 brown onion, thinly sliced
    • 2 garlic cloves, minced
    • 1 bunch silverbeet, stems removed and leaves roughly chopped
    • 3 cups chicken stock
    • ½ cup milk of your choice
    • 1 cup water
    • 1 cup polenta
    • ¾ cup finely grated parmesan
    • Salt and pepper, to taste
    • 2 tbsp pine nuts, toasted
    Method :
    1. Heat oil in a large frypan over a medium-high heat. Add the onion and cook for 5 mins or until softened. Then add the garlic and cook for 1 min or until fragrant.
    2. Next, add the silverbeet and ½ cup of chicken stock. Cook for 5 mins, or until the silverbeet has wilted.
    3. Meanwhile, heat the remaining chicken stock, milk and water in a large saucepan over a medium heat. Bring contents to a simmer, then gradually add in the polenta in a slow, steady stream, stirring constantly until well combined. Cook, stirring, for 8 mins or until the polenta is smooth and thick. Once ready, remove from heat and stir in the grated parmesan. Season with salt and pepper, to taste.
    4. Transfer the polenta to a serving dish, then top with the silverbeet mixture. Sprinkle over the pine nuts and grate over some extra parmesan. Enjoy!

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  • August 25

    Baked Papaya

    Baked Papaya

    Preparation: 20 minutes

    Serves: 4

    Ingredients :
    • 2 similar sized, very ripe papayas 
    • 1/8 tsp ground cinnamon
    • Vanilla ice cream, to serve
    • 2 limes or lemons, to serve
    Method :
    1. Preheat oven to 180C and line a tray with baking paper.
    2. Slice each papaya down the middle lengthways and scoop out the seeds. Place each papaya half, cut side up on the lined tray and sprinkle with cinnamon.
    3. Bake in the oven for 15 mins. Once done, turn off the oven, then place the tray on the upper rack of the oven and grill for 2 mins, ensuring they don’t burn!
    4. To serve, top each papaya half with a scoop of ice cream and squeeze some fresh lime or lemon juice over the top. Enjoy!

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  • August 25

    One Pan Baked Feta Salmon

    One-Pan-Baked-Feta-Salmon-800x520

    Preparation: 20 minutes

    Serves: 2 -3 

    Ingredients :
    • 3 pieces of salmon, skin off
    • 1 cup cherry tomatoes, quartered
    • ½ cup green capsicum, chopped
    • ½ cup red onion, sliced
    • 2 tbsp feta cheese, crumbled
    • 2 tbsp kalamata olives, pitted
    • 2 garlic cloves, minced
    • ¼ tsp salt
    • ¼ tsp dried oregano or mixed herbs
    • 1-2 tbsp olive oil
    • ¼ tsp chilli (optional)
    • Fresh herbs, to garnish
    Method :
    1. Preheat oven to 200°C. Dry the salmon using paper towel.
    2. In an ovenproof baking dish, place the cherry tomatoes, green capsicum, red onions, crumbled feta, kalamata olives, and garlic. Garnish with half the salt and dried oregano. Drizzle over the olive oil and toss until everything is well combined.
    3. Place the salmon pieces in the middle of the baking dish, surrounded by all the other ingredients. Top with the remaining oregano and salt, adding the chilli if desired.
    4. Bake in the oven for 15 mins, or until the tomatoes have softened and the salmon is cooked through.
    5. Top with fresh herbs of your choice and serve!

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  • August 18

    Pumpkin Risotto

     Pumpkin Risotto

    Preparation: 40 minutes

    Serves: 6 – 8

    Ingredients :
    • 6 cups vegetable stock
    • 1 bay leaf
    • 4 tbsp unsalted butter
    • 1 small brown onion, diced
    • 1 tsp salt
    • 3 garlic cloves, minced
    • 2 cups arborio rice
    • 1 cup dry white wine
    • ½ cup parmesan, grated + extra to garnish
    • 420g pumpkin purée (see notes on how to prepare this)
    • Fresh sage leaves, to garnish
    Method :
    1. Add the vegetable stock and bay leaf to a large pot over a high heat. Bring to a light boil, then reduce the heat to low to maintain a very light simmer.
    2. Meanwhile, in a large Dutch oven, heat 2 tbsp of butter over a medium heat. Once it has melted, add the onion and salt, stirring to combine. Cook, until the onion has softened, around 4-5 mins, then add in the garlic and cook until fragrant.
    3. Add the arborio rice to the pot, stirring to combine. Cook, until the rice is lightly toasted, around 5 mins.
    4. Increase the heat to medium-high, then pour in the white wine. Bring to a boil and cook, stirring constantly, until the wine is absorbed, around 3-4 mins.
    5. Reserve 1 cup of the vegetable stock mixture, then transfer the remaining mixture to the pot with the rice. Bring to a boil, then reduce the heat to low. Cover the pot with a lid, then cook the risotto for 20 mins.
    6. Once the 20 mins is up, remove the pot from the heat. Add in the remaining 2 tbsp butter, the reserved vegetable stock, pumpkin purée, and parmesan into the risotto. Cover and let stand for 5 mins.
    7. To serve, divide the risotto between serving bowls, and top with fresh sage leaves and extra grated parmesan, as desired.

    Note: To make pumpkin puree, simply peel and dice a butternut or kent pumpkin. Place diced pumpkin into a large pot, cover with water and bring to a boil. Continue to cook on a low boil, until the pumpkin is tender. Drain, then place the steamed pumpkin in a blender, and blend until smooth. If it’s struggling to blend, add a dash of water.

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  • August 11

    Salted Choc-Dipped Mandarins

    Preparation: 15 minutes

    Serves: 24 pieces (roughly)

    Ingredients :
    • 120g dark chocolate
    • 3 mandarins, peeled and segments separated
    • Sea salt flakes
    Method :
    1. Line a large baking tray with baking paper.
    2. Melt the dark chocolate in the microwave or on the stove top, keeping a watchful eye so it doesn’t burn. The mixture should be completely smooth when melted.
    3. Dip each mandarin segment halfway into the melted chocolate, then place piece onto the lined tray, sprinkling with the sea salt flakes.
    4. Place in the fridge for a few minutes to allow the chocolate to set.

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    Recipe by : A Better Choice 

  • August 11

    Strawberry Loaded Fudge Brownies

    Strawberry Loaded Fudge Brownies

    Preparation: 40 minutes

    Serves: 12

    Ingredients :
    • 250 g of Strawberries
    • 250 g brown sugar
    • 200g dark chocolate (70%)
    • 50 g Walnuts, optional
    • 200g butter
    • 3 eggs
    • 75 g plain flour
    • 50g cocoa
    • Strawberries and nuts to garnish
    Method :
    1. Preheat oven to 180 and prepare ingredients. 
    2. Melt butter and chocolate slowly in a saucepan, careful not to burn. 
    3. Add sugar to a large bowl, add eggs and hand-whisk until combined and smooth.
    4. Pass the flour and cocoa through a sieve into the mixture. Mix through.
    5. Add strawberries reserving a handful, and mix through with optional nuts.
    6. Line your baking tray.
    7. Add mixture to tray and add leftover strawberries and nuts to the top.
    8. Cook for approximately 25 minutes or until cooked through, allow to cool and serve.

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    Recipe by : A Better Choice 

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