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  • December 3

    Watermelon Cake

    Watermelon Cake

    Eating fruit has never been so fun! Kids will love helping to construct (and eat!) this Watermelon cake! 🍉

    Prep : 20 minutes

    Serves : 15 

    Ingredients :
    Method :
    1. Cut two large cross sections from each watermelon, around 6-8cm thick. Cut one piece into a 20cm round, another into a 16cm round, and a final one into a 12cm round.
    2. Place the 20cm round onto a serving platter. Spread some yoghurt over the top, then top with the 16cm round. Spread yoghurt over the top once again and top with the 12cm round.
    3. Cut your fruit into 1cm slices. Using an assortment of cookie cutters, cut the rockmelon, mango, and kiwi fruit into shapes.
    4. Using our picture as a guide, decorate the watermelon cake with the fruit shapes and berries. Enjoy!

    This recipe by A Better Choice !

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  • November 25

    Mango Muffins

    Mango Muffins

    Transform your muffins by adding some sweet, sweet Mango into the mix! These Mango Muffins are soft, wholesome, and oh so tasty! Perfect for a quick grab and go breakfast or as a snack.

    Prep : 30 minutes

    Serves : 12-18 (depending on size of muffin pan)

    Ingredients :
    • 1 ½ cups whole wheat flour
    • 1 ½ cups plain flour
    • ½ tsp salt
    • 4 tsp baking powder
    • 1 cup granulated sugar
    • 1 cup buttermilk
    • 2 large eggs
    • 1 tsp vanilla extract
    • ½ cup canola oil
    • 1 ½ cups fresh mango flesh, diced
    • ¼ cup sliced almonds (optional)
    Method :
    1. Preheat oven to 190C and grease a muffin pan with butter or spray oil.
    2. In a large bowl, combine the flours, salt, baking powder and granulated sugar using a large spoon.
    3. In a separate bowl, combine the buttermilk, eggs, vanilla extract, and oil.
    4. Next, pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Finally, gently fold through the diced mango.
    5. Fill the holes in the muffin pan until almost full, noting that the muffins will rise slightly when baking.
    6. Sprinkle each muffin with sliced almonds, if using.
    7. Bake in the oven for 16-18 mins or until a knife inserted into the centre of a muffin comes out clean. Allow muffins to cool on a wire rack for 5 mins before serving.

    This recipe by A Better Choice !

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  • November 25

    Peach Donuts

    Peach Donuts

    We’re peachy keen on these Peach Donuts! Simple, tasty, and one the whole family will want to get involved in, this recipe is a winner!

    Prep : 30 minutes

    Serves : 6

    Ingredients :
    • 6 donut peaches
    • 1 cup water
    • 1/3 cup flour
    • 200g oats
    • 1/4 cup cream
    • 50g brown sugar
    • 50g butter
    Method :
    1. Peel the peaches and remove the core
    2. Mix flour and water well to make a batter
    3. Dip the peaches into the batter then cover with oats. Add to a baking tray
    4. Bake in a 200-degree oven for 20 minutes
    5. While the peaches are baking, add the cream, sugar and butter to a pot with a pinch of salt over medium heat
    6. Stir well until combined and it thickens 
    7. Add the sauce over the top of the peaches. Enjoy!

    This recipe by A Better Choice !

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  • November 15

    Seedless Watermelon Lemonade

    Seedless Watermelon Lemonade

    A refreshing cool drink on a hot summer day. Make a jug ready for the kids coming home from school – they will be so happy with this sweet (but healthy!) cool treat.

    Prep : 15 minutes

    Serves : 4

    Ingredients :
    Method :
    1. Using a blender, blend Seedless Watermelon, raspberries and water until smooth.
    2. Strain fruit blend through a fine mesh strainer and transfer to pitcher. Stir in sugar and lemon juice until the sugar dissolves.
    3. Refrigerate until chilled, about one hour.
    4. Stir briskly before serving.

    This recipe by A Better Choice !

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  • November 15

    Cherry Sangria

    CHERRY SANGRIA

    This perfect summer Sangria takes a seasonal favourite, the Cherry, and pairs it with Citrus for a refreshing twist on tradition!
    Chilled, tasty and easily scalable- say hello to this Cherry treat!

    You can sub in Lemonade, Soda water, or a non-alcoholic drop for an accessible (delicious!) option!

    Prep : 15 minutes + 1 hour refrigeration

    Serves : 6

    Ingredients :
    • 750ml Red or White Wine (a spicy shiraz or fresh sauvignon blanc is perfect
    • 300g pitted Cherries
    • 1 Orange
    • 1 Lemon
    • 1 Lime
    • 1L Lemonade
    • 1/4 Cup Caster Sugar (as desired)
    Method :
    1. Combine the wine and sugar in a large jug.
    2. Thinly slice the orange, lemon and lime and add to the wine mixture.
    3. Stir in the cherries and chill for at least 1 hour (or up to three days).
    4. When ready to serve, add the lemonade and serve over lots of ice. Alternately, serve the wine and the lemonade in separate carafes and allow people to mix the sangria themselves, to their taste!

    This recipe by A Better Choice !

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  • November 15

    Grape Summer Punch

    Grape Summer Punch

    The Grape Summer Punch is a crisp and refreshing drink that combines the sweetness of green and red grapes with the sparkle of lemonade and ginger ale. Finished with fresh lemon slices and ice, this punch is perfect for cooling off at any summer gathering, offering a burst of fruity flavor with every sip!

    Prep/Cook : 15 minutes

    Serves : 8

    Ingredients :
    Method :
    1. Place the seedless grapes in a food processor or blender. Blend until smooth
    2. Pass through a colander or coarse sieve to obtain the juice
    3. Combine the grape juice with the lemonade, ginger ale and lemon juice
    4. Place in a large jug or punch bowl with lots of ice
    5. Stir in the lemon slices and the red and green grapes
    6. Serve well chilled

    This recipe by A Better Choice !

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  • November 15

    Frosty Fruit Smoothie

    Frosty Fruit Smoothie
    The Frosty Fruit Smoothie is a refreshing blend of Greek yogurt, ripe peaches, and a hint of orange juice—a perfect balance of creamy and fruity! Nutritious and energizing, it’s a quick and easy pick-me-up that’s ideal for hot summer days and loved by all ages.

    Prep/Cook : 5 minutes

    Serves : 2

    Ingredients :
    Method :
    1. In blender or food processor, combine all the ingredients. Cover and blend on high for 1 minute, or until smooth.
    2. Serve immediately.

    This recipe by A Better Choice !

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  • November 13

    Zespri™ Kids’ Punch

    Zespri™ Kids’ Punch

    After the perfect drink for to impress at a party? We’ve got you covered with this fruit punch using Zespri™ SunGold™ Kiwifruit!

    Prep/Cook : 15 minutes

    Serves : 8

    Ingredients :
    • 6 Zespri™ SunGold™ Kiwifruit, peeled
    • Juice of 1 lime
    • 12 mint leaves
    • 1 Tbsp caster sugar
    • Crushed ice, to serve
    • 250ml-500ml sparkling mineral water, chilled
    • Paper or reusable straws, to serve
    • 8 small mint sprigs, to garnish
    Method :
    1. Cut off the tops from two Zespri™ SunGold™ Kiwifruit. Cut each into 1cm thick slices. Use a 4cm heart-shaped cookie cutter to cut a heart from 8 slices. Set hearts aside on a plate.
    2. Place the remaining 4 Zespri™ SunGold™ Kiwifruit in a high-speed blender jug. Add lime juice, mint leaves, and sugar, then blend until smooth.
    3. Half-fill 8 serving glasses with crushed ice. Pour the Kiwifruit mixture over the ice, then top up with a little sparkling mineral water.
    4. Serve with straws, garnish with mint sprigs, and decorate with Zespri™ SunGold™ Kiwifruit hearts on the edge of the glasses.

    This recipe by A Better Choice !

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  • November 13

    Fruity Breakfast Burritos

    Fruity Breakfast Burritos

    Every breakfast should be this pretty… and easy! Say hello to our NEW Fruity Breakfast Burritos 🍉🫐🥝A soft tortilla topped with yoghurt, fresh Fruit from your local Fruit and Veg shop, and muesli – yum!

    Prep/Cook : 15 minutes

    Serves : 4

    Ingredients :
    Method :
    1. Prepare the fruit for the wraps by chopping everything except the blueberries into small pieces.
    2. Spread some yoghurt over the wraps. Next, arrange the fruit on top of the yoghurt. Top with some fresh mint leaves and muesli. You can add a drizzle of honey if you’d like a touch more sweetness.
    3. Now you’re ready to serve! Carefully roll up the wraps, trying to keep as much of the fruit in as possible. Enjoy!

    This recipe by A Better Choice !

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  • November 11

    Cara Cara Orange Chicken Skewers

    Cara Cara Orange Chicken skewers

    Are you looking for a flavourful low-fuss dinner recipe that can pre-prepared the day ahead? This recipe allows you to cook the meat and vegetables all in one saving time and effort. These juicy chicken skewers are bursting with flavour thanks to the sweet Cara Cara orange marinade. By adding orange slices to the skewers we add an extra citrusy kick and ensure the chicken breast doesn’t dry out. Feel free to swap out the vegetables for your family’s favourites, zucchini, cherry tomatoes and snow peas all work well too.

    Prep : 45 minutes + 1 hour marinating time

    Serves : 4 people

    Ingredients :
    • 2 Cara Cara Oranges
    • 2 large chicken breasts cubed into bite-sized pieces
    • 1 Red Capsicum
    • 1 Red Onion
    • 2 x cloves of garlic minced
    • 1 tbsp light soy sauce
    • 1 tbsp honey
    • cracked black pepper
    • vegetable oil
    • 1 bunch fresh coriander for garnish
    • 1/2 tbsp cornflour
    • 1 tbsp water
    Method :
    1. Make marinade by combining the zest and juice of one Cara Cara Orange with soy sauce, honey, garlic and black pepper in a large container.
    2. Dice the chicken into even bite-sized pieces roughly 2-3cm cubes and add to the marinade. Close the lid and shake to combine.
    3. Allow the chicken to marinate in the fridge for at least 1 hour (or overnight).
    4. Halve the orange and slice into 2-3mm slices.
    5. Cut capsicum and onion to the same size as the chicken pieces.
    6. If you are using wooded skewers, soak them in water 30 min before use to avoid burning.
    7. Lightly brush the barbeque with vegetable oil and then pre-heat to medium-high heat.
    8. Reserve the chicken marinade and make the skewers.
    9. Thread the marinated chicken, vegetables and folded-over orange slices onto the skewers, and spray or brush with vegetable oil.
    10. Grill the skewers for 8-10 minutes on each side or until the chicken is well cooked.
    11. Meanwhile, combine cornflour and water in a small bowl.
    12. Bring the reserved marinade to the boil in a small saucepan over medium-high heat. Boil for at least 2 minutes to ensure any juices from the chicken are cooked.
    13. Turn down the heat to a simmer then add the cornstarch slurry & continue to stir until the sauce thickens.
    14. Drizzle sauce on the skewers, garnish with fresh picked coriander and serve immediately.

    This recipe by A Better Choice !

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  • November 11

    Zingy Orange Smoothie

     

    Zingy Orange Smoothie

    Want a zingy, refreshing summer smoothie? Try this delightful orange smoothie! We use both fresh oranges, and orange juice to create a rich zing.

    Prep : 5 minutes

    Serves : 2 people

    Ingredients :
    • 2 frozen bananas
    • 1 orange (peeled and cut into chunks)
    • 1 cup orange juice
    • 1 carrot
    • 3/4 cup milk
    • 1 tsp vanilla extract
    Method :
    1. Combine all ingredients into a blender, and blitz until smooth. Note: You might like to add some ice in if you’re not using frozen bananas.
    2. Pour into glasses and enjoy.

    This recipe by A Better Choice !

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  • November 11

    Beetroot and Caramelized Onion Dip

    Beetroot onion caramlised dip

     

    The perfect platter addition – creamy and sweet!

    Prep : 15 minutes

    Serves : 4 people

    Ingredients :
    • 1 x 250g Packet Snackable Carrots
    • 1 tbsp Butter
    • ½ small Onion, diced
    • 1 Garlic Clove, minced
    • 2 Cooked Whole Beetroots
    • ¼ cup Goats Cheese
    • 1 tbsp Extra Virgin Olive Oil
    • ½ small Lemon, juiced
    • Pinch Salt

    Method :

    1.Heat butter in a small frying.

    2.Add onion and garlic and cook until onion has lightly browned.

    3.Meanwhile, in a blender blitz beetroot, goats cheese, olive oil, lemon juice and salt.

    4.Stir through caramelised onion and garlic.

    5.Serve dip with carrots.

    This recipe by A Better Choice !

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  • November 11

    Choc-Heaven Cake by Katherine Sabbath

    Choc-Heaven Cake by Katherine Sabbath

    The very talented Katherine Sabbath recreated her grandmothers black forest cake with a CherryHill twist!

    Thank you to @katherine_sabbath for this cherry inspired recipe and image

    Ingredients :
    • 3 cups (480g) self-raising flour
    • 2 1/2 cups (570g) caster sugar
    • 1 1/2 cups (140g) unsweetened cocoa powder
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 teaspoon instant coffee powder
    • 1 1/2 cups (375 ml) buttermilk
    • 3 large free-range eggs
    • 3/4 cup (170g) melted coconut oil
    • 2 teaspoons vanilla extract
    • 1 1/2 cups (375 ml) boiling water

    TO DECORATE

    • 300g cherries, halved with pips removed
    • 150g cherry jam (other berry jams are also fine!)
    • 600mls cream, whipped
    • 15 x cherries (Optional: Dust half or all in edible gold powder)
    • Block of your favourite chocolate
    Method :

    1. 1. Preheat the oven to 160ºC (320ºF) fan forced. Grease three 18 cm (7 inch) round cake tips with cooking oil spray & line with baking paper.

      2. Using an electric mixer fitted with the paddle attachment, whisk the flour, sugar, cocoa, bicarb soda, salt & coffee powder until combined.

      3. Add the buttermilk, coconut oil, eggs & vanilla & mix on medium speed until well combined. Reduce the speed, carefully add the boiling water & mix until well combined.

      4. Divide the batter between the cake tins. Bake for 45–50 minutes or until a skewer inserted into the centre of the cakes comes out clean. Remove from the oven & allow the cakes to cool for about 20 minutes, then remove from the tins & transfer to a wire rack to cool completely.

      5. Place bottom layer of cake onto a cake stand or serving platter & generously spread over whipped cream, followed by some dollops of jam, & stud with halved cherries. Repeat with the remaining two layers of cake,.

      6. To add the final decorations, use a potato peeler or grater on the longest edge of the chocolate block & cover the top of cake with chocolate shavings. Finish with some whole cherries as well as some show stopping gold-dusted cherries!

    This recipe by A Better Choice !

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  • October 24

    Mango Iced Tea

    Mango iced tea

    5 ingredients… that’s all you’ll need to make our refreshing Mango Iced Tea!

    Prep : 15 minutes

    Serves : 1 jug

    Ingredients :
    • 1L water
    • Lemon juice
    • 3 teabags
    • 2 mangoes
    • 2tbs sugar
    Method :
    1. Boil water, add tea bags and let steep for 10mins.
    2. To make the mango puree, peel and dice ripe mangoes and blend until smooth.
    3. Remove teabags, leave to cool and add mango puree.
    4. Add lemon juice to taste.

    This recipe by A Better Choice !

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  • October 15

    Best Spices to Fight Gut Inflammation

    Yellow,Turmeric,Latte,Drink.,Golden,Milk,With,Cinnamon,,Turmeric,,Ginger

    If you’re looking to boost gut health and reduce inflammation, you’re on the right track. Gut health affects your overall well-being, and things like diet, stress and lifestyle all play a role. It can feel overwhelming, but starting small is key. To help you get going, here are some great spices to support your gut and kickstart your journey to better health.

    1. Turmeric
    If you love yellow curry, you’re probably having turmeric. This spice contains curcumin, a strong anti-inflammatory that works almost as well as some medicines. It’s also an antioxidant, which helps protect your cells from damage and boosts healthy gut bacteria. Try adding turmeric to turmeric lattes, soups, stews, stir-fries, or sprinkle it on roast veggies. You can even mix it into scrambled eggs or rice dishes.

    2. Ginger
    Ginger is a delicious spice that’s great for your gut, especially your stomach and intestines. It’s commonly used to settle an upset stomach or help with nausea. Add ginger to smoothies, teas, soups, or use it to flavour chicken, fish, or veggie stir-fries. You can also grate it into salad dressings or juices.

    3. Cinnamon
    Cinnamon is a comforting spice often found in baking, porridge and yoghurt. It contains cinnamaldehyde, which helps reduce inflammation, regulate blood sugar and improve gut health. Sprinkle cinnamon on porridge, add it to smoothies, teas, coffee, or use it in cakes and muffins. It’s also great on roasted sweet potatoes or in a warm bowl of rice pudding.

    4. Fennel Seeds
    Fennel seeds have been used for ages to help with digestion and can reduce bloating. Add fennel seeds to salads, roast veggies, or sauces, or brew a fennel tea. You can also sprinkle them on roasted meats or mix them into bread dough.

    These spices can support gut health and reduce inflammation. Plus, eating a variety of nutritious food, reducing added sugars, managing stress, and getting good sleep can also help keep your gut happy.

  • October 3

    Radish Salad with Orange Dressing

    Radish-Salad-with-Orange-Dressing-800x520

    This blushing beauty is our NEW Radish Salad with Orange Dressing. Not only is it pretty as a picture but it packs a crunch! Crunchy, fresh Radishes that is… yum!

    Prep/Cook : 30 minutes

    Serves : 4

    Ingredients :
    • 1 cup orange juice
    • 1 tbsp olive oil
    • 1/2 tsp curry powder
    • 2 cups radishes, washed and quartered
    • ¾ cup feta, crumbled
    • 2 tbsp fresh mint leaves, chopped
    • Salt & pepper, to taste
    Method :
    1. In a small saucepan, bring the orange juice to a boil. Cook, until the juice has reduced to about ¼ cup’s worth (around 20-25 mins). Once reduced, remove from the heat.
    2. To make the dressing, whisk together the olive oil, curry powder and reduced orange juice. Season with salt and pepper, to taste.
    3. Assemble the radishes on a serving plate, then top with the crumbled feta and chopped mint before drizzling over the dressing. Enjoy!

    This recipe by A Better Choice !

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  • September 26

    Strawberry Cookies

    Strawberry-Cookies-800x520

    These Strawberry Cookies are so good they won’t last long… unless you manage to hide them from mischievous mouths! Using beautiful fresh Strawberries from your local Fruit and Veg shop, they’re a sweet treat that the fam will be begging for every week!

    Prep/Cook : 30 minutes

    Serves : 12

    Ingredients :
    • 170g fresh strawberries, hulled and diced
    • 1 cup plain flour
    • 1 tsp baking powder
    • ¼ tsp salt
    • ¼ cup white sugar + 1 tbsp for garnish
    • 3 tbsp unsalted butter, cold
    • 1/3 cup thickened cream + 1 tbsp, chilled
    Method :
    1. Preheat oven to 180°C, and line a large baking tray with baking paper.
    2. In a medium bowl, add the flour, baking powder, salt, and sugar. Stir until combined. Next, add the butter, using your fingertips to rub it into the flour mixture until butter is evenly dispersed.
    3. Add the thickened cream and diced strawberries to the dough, gently stirring until just combined.
    4. Scoop dough into balls and place onto the lined baking tray – mixture should make around 12 cookies. Sprinkle the tops of each cookie with some white sugar, then bake in the oven for 20 mins or until golden brown and cooked through.
    5. Once done, remove tray from the oven and transfer cookies to a wire rack. Allow cookies to cool completely before serving.

    This recipe by A Better Choice !

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  • September 26

    Pear & Burrata Walnut Salad

    Here’s a fun salad to whip up! Burrata is all the hype at the moment and our Pear Burrata Salad incorporates creamy burrata cheese with the sweet crunch of fresh pear!

    Prep : 10 minuteS

    Serves : 4

    Ingredients :
    method :
    1. In a large serving bowl, arrange the rocket, pears and burrata cheese.
    2. In a small bowl, whisk together the olive oil, vinegar, salt, and pepper.
    3. Drizzle some dressing over the salad and garnish with walnuts.

    This recipe by A Better Choice !

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  • September 16

    Creative Kitchen Activities for School Breaks

    Kid At,Kitchen, School Holidays

    As the school holidays roll around, it’s a fantastic opportunity for families to slow down, unwind, and savour some quality time together. However, with more free time on your hands, it’s all too easy to fall into the trap of convenience foods, takeaway meals, and sugary snacks. To keep the holidays healthy, fun, and educational, why not get your kids involved in the kitchen? Here’s how:

    1. Plan Meals Together: Kick off the holidays by sitting down with your kids to plan the week’s meals. This not only gets them excited about food but also helps teach them about balanced eating and the importance of nutrition.

    2. Make Shopping an Adventure: Turn your grocery trips into a fun outing by bringing the kids along. Show them how to select fresh fruits, veggies, and lean meats, turning a task into a learning experience.

    3. Cook with a Smile: Make cooking a lively activity by playing some music, wearing aprons, and letting your kids experiment with various ingredients and flavours. This turns meal prep into a creative and enjoyable experience rather than a chore.

    4. Healthy Sweet Treats: Kids love sweets, especially during the holidays. Instead of store-bought sugary snacks, try baking healthier versions of their favourites. This way, they can still indulge in delicious treats without all the additives.

    5. Snack Station: To curb those holiday cravings, set up a snack station in the fridge or pantry stocked with healthy options. Think pre-cut fruit, veggie sticks with hummus, wholegrain crackers, and yoghurt. It’s a great way to keep them satisfied with nutritious choices.

    The school holidays can certainly be a time for indulgence, but by incorporating home cooking into your routine and involving your kids in the process, you’ll make the holidays both healthy and enjoyable for the whole family.

    Shop Brisbane’s freshest ingredients in-store or online.

     

  • September 11

    Blueberry and White Chocolate Cookies

    Blueberry and White Chocolate Cookies

    Your weekend sweet treat for the kiddos is sorted with our Blueberry and White Chocolate Cookies! ????

    Naturally coloured and sweetened by bursts of berries, you’ll be dying to sneak a few out of the jar before they notice!

    Preparation time : 10 minutes

    Cooking Time : 15 minutes

    Chill Time : 20 minutes

    Serves : 6-12

    Ingredients :
    • 1 cup all-purpose flour
    • 1/2 tsp baking powder
    • 1/8 tsp salt
    • 1/3 cup unsalted butter, softened
    • 1/3 cup + 1 tbsp granulated sugar
    • 1/3 cup fresh blueberries
    • 1/2 cup white chocolate chips
    Method :
    1. Preheat your oven to 200°C. In a small bowl, whisk together the flour, baking powder and salt. Use an electric mixer to cream together the butter and sugar, then add the blueberries and combine on a high speed.
    2. Gradually fold the dry ingredients in with the wet ingredients to form the dough. Then, gently mix in the white chocolate chips. The dough will need to be chilled for 20 minutes in the freezer before shaping into 6-12 balls (depending on which sized cookies you’d like).
    3. Bake the cookies for 10-15 minutes. Let cool on a wire rack, then serve!

    This recipe by A Better Choice ! 

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  • September 11

    Spiced Coconut Chicken with Asparagus

    Spiced Coconut Chicken with Asparagus

    Our Spiced Coconut Chicken with Asparagus is a delicious dish for Spring and beyond AND it’s packed full of veggies!

    Preparation time : 30 minutes

    Serves : 4

    Ingredients :
    Method :
    1. Heat oil over medium – high heat and panfry chicken strips until browned on both sides. Remove from pan and set aside.
    2. Add onion, curry paste and capsicum to pan and stir-fry 4 minutes. Add asparagus, bok choy and baby corn and toss well over heat.
    3. Stir in browned chicken and coconut milk and bring to boil. Reduce heat and simmer 4 minutes. Serve with steamed rice.

    This recipe by A Better Choice ! 

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  • August 28

    Cheese & Spring Onion Scones

    Cheese-Spring-Onion-Scones-800x520

    Dad’s going to love these Cheese & Spring Onion savoury scones this Father’s day ! Served warm with a knob of butter, they’re the perfect snack!

    Preparation time : 25 minutes

    Serves : 6-8

    Ingredients :
    • 225g plain flour
    • 2 ½ tsp baking powder
    • 25g butter, roughly chopped into cubes
    • 100g grated cheddar cheese
    • 2 spring onions, finely chopped
    • 70ml milk + a dash more
    • 60ml water
    • 25g cheddar cheese grated, for top
    Method :
    1. Preheat the oven to 200˚C fan forced, and line a baking tray with baking paper.
    2. Mix the flour with the baking powder and a pinch of salt.
    3. Rub the butter cubes into the flour mixture lightly with your gingers until the mixture resembles breadcrumbs.
    4. Add the grated cheese and spring onions, then gently mix.
    5. Combine the milk, water, and a splash of Worcestershire sauce (if desired), then pour into the flour mixture. Gently mix until the dough starts to come together.
    6. Tip the dough out onto a floured surface, then shape into a ball. Roll the dough out with a rolling pin until it is 3cm thick.
    7. To form the scones, either use a 6cm round cutter, or you can simply cut the dough into triangles.
    8. Carefully place the scones onto the lined baking tray, leaving space between each. Using a pastry brush, lightly brush the top of each scone with milk, then sprinkle with the additional 25g of grated cheese.
    9. Bake the scones in the oven for 12 mins, until golden. Once done, allow them to cool on a wire rack.
    1. Once done, remove pan from the oven and allow to cool in the pan for 30 mins to an hour before slicing. This gives the bars time to set.

    This recipe by A Better Choice ! 

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  • August 26

    Experience luxury and buy Wagyu Beef online today

    Buy Wagyu Beef online

    Oakey premium Wagyu Rump steak

    Wagyu beef is a truly exceptional culinary experience. Our passion lies in delivering the ultimate in taste and tenderness. With over 40 years of dedication, we’ve pioneered Australian Wagyu through our innovative F1 crossbreeding programs. Let us take you on a journey through the history of Wagyu, tips on how best prepare your perfect cut, Zone Fresh’s commitment to delivering the ultimate in taste and tenderness, and everything in between.

    The rich history of Wagyu Beef

    Wagyu beef is synonymous with melt-in-your-mouth tenderness and exquisite marbling and boasts a rich history dating back centuries. Originating in Japan, Wagyu cattle were bred for their superior meat quality. These prized cows were descended from Asian longhorn cattle and were traditionally used for draft work in agriculture. Over time, selective breeding practices focused on improving the intramuscular fat content, resulting in the highly marbled meat we know today. At Zone Fresh our Australian Wagyu generally has a marble score between 3 and 9+ depending on the product.

    Understanding Wagyu Grades

    The Japanese Wagyu Grading System

    The most recognised grading system is the Japanese system, which considers two primary factors:

    • Beef Marbling Score (BMS): This measures the amount and quality of intramuscular fat (marbling) within the beef. It ranges from 1 to 12, with 12 being the highest and indicating exceptional marbling.
    • Yield Grade: This assesses the proportion of edible meat to bone and fat in the carcass.

    The combination of BMS and Yield Grade determines the overall Wagyu grade, with A5 being the pinnacle, representing the highest level of marbling and meat yield.

    Australian Wagyu Grading

    While Australia has adopted elements of the Japanese system, it also has its own grading standards. One important factor is the bloodline of the Wagyu cattle.

    • Fullblood Wagyu: These cattle are purebred Japanese Wagyu.
    • Purebred Wagyu: Similar to Fullblood but with stricter breeding regulations.
    • F1 Wagyu: These are first-generation crossbreeds between a Fullblood or Purebred Wagyu and another breed, often Angus.

    Australian Wagyu is often graded using a star rating system, with more stars indicating higher quality. While this system doesn’t directly correlate with the Japanese BMS, it provides a general indication of the beef’s quality.

    It’s essential to note that the grading system can be complex, and factors like diet, age, and breed can influence the final quality of the beef. However, understanding these basic principles will help you appreciate the nuances of Wagyu beef and make informed choices when purchasing.

    Understanding Australian Wagyu Beef

    While the allure of Japanese Wagyu is undeniable, Australia has also made significant strides in producing exceptional Wagyu beef. Here’s a breakdown of the different types of Australian Wagyu:

    Fullblood Wagyu

    Fullblood Wagyu is the purest form of Wagyu in Australia, with bloodlines directly tracing back to Japan. These cattle are highly sought after for their genetic makeup and potential to produce beef with exceptional marbling and flavour.

    Purebred Wagyu

    Similar to Fullblood Wagyu, Purebred cattle have a complete Japanese Wagyu lineage. However, they might adhere to slightly different breeding standards compared to their Japanese counterparts.

    F1 Wagyu

    This is the most common type of Australian Wagyu. It’s a first-generation cross between a Fullblood or Purebred Wagyu and a high-quality beef breed, often Angus. While not as pure as Fullblood or Purebred, F1 Wagyu still offers exceptional taste and tenderness due to its Wagyu heritage and is unique it’s Australian origns.

    Higher Generation Crosses

    Beyond F1, there are subsequent generations of Wagyu crosses. While these might have a smaller percentage of Wagyu genetics, they still can produce high-quality beef with desirable Wagyu characteristics.

    It’s essential to note that the term “Wagyu” is often used broadly in Australia, and the specific bloodline and breeding practices can vary significantly between producers. To ensure you’re getting the best quality Wagyu, look for reputable suppliers like Zone Fresh who can provide detailed information about their cattle’s lineage and breeding programs.

    Wagyu vs Regular Beef: you’ll notice the difference

    Wagyu beef stands out from regular meat in several ways:

    • Marbling: The extensive marbling in Wagyu creates a remarkably tender and juicy eating experience.
    • Flavour: The fat in Wagyu melts at a lower temperature, infusing the meat with a rich, umami flavour.
    • Cooking: Wagyu requires specific cooking methods to preserve its tenderness and flavour due to its high fat content.

    Why cooking Wagyu is an artform

    To bring out the best in your Wagyu beef, follow these tips:

    • Use high heat: Sear the Wagyu quickly at high heat to lock in the juices.
    • Less is more: Avoid overcooking Wagyu, as it can become greasy. Aim for a rare or medium-rare finish.
    • Simple is best: Let the natural flavour of Wagyu shine through with simple seasonings like salt and pepper.
    • Explore different methods: While searing is a popular choice, Wagyu can also be grilled, broiled, or cooked sous vide.

    Accompany Wagyu with the perfect side dish

    When pairing side dishes with Wagyu beef, aim for lighter options that complement the meat’s richness. Here are some ideas:

    • Salads: A refreshing salad with a light vinaigrette can help cut through the fat.
    • Roasted vegetables: Roasted asparagus, Brussels sprouts, or root vegetables add a touch of sweetness and earthiness.
    • Mashed potatoes: Creamy mashed potatoes provide a comforting contrast to the Wagyu’s texture.

    If you’re looking for inspiration Zone Fresh has a wide variety of the finest and freshest produce to accompany your Wagyu Beef.

    Why Zonefresh Wagyu is the best

    Since 1988, we’ve been driven to create premium Australian Wagyu that’s also accessible and attainable. We believe Wagyu is one of life’s great joys, and being able to deliver a supremely rewarding eating experience is at the centre of everything we do. That’s why over 40 years ago, we challenged ourselves to transform Australian Wagyu with our leading F1 crossbreeding programs. With innovation firmly embedded in our DNA, our team works tirelessly to produce Oakey Premium Wagyu so that we can guarantee our marbling… always.

    Some of our popular cuts include our Kobe Wagyu rib fillet, and we also offers a wide range of fresh, high-quality produce and gourmet deli items to complement your Wagyu feast. Our team is committed to producing Premium Wagyu, renowned for its consistent and exceptional marbling.

    Visit our online store or visit our Windsor market to explore our Wagyu selection and discover a world of flavor!

  • August 20

    Berry Crumble Bars

    Berry-Crumble-Bars-800x520

    Berries are the star of this sweet show! Our new Berry Crumble Bars are the warm winter dessert (or snack!) that you’ve been looking for. You could even swap out the berries for other fruits if you prefer!

    Preparation time : 1 hours

    Serves : 16

    Ingredients :
    • 500g mixed berries, frozen (we used strawberries, raspberries, and blueberries)
    • 185ml maple syrup
    • 1 ½ tbsp cornflour
    • 175g almond meal
    • 100g rolled oats
    • 70g plain white flour
    • ½ tsp salt
    • 110g coconut oil
    • 60g peanut butter (or your preferred nut butter)
    Method :
    1. Preheat oven to 175C and line a rectangle brownie pan with baking paper.
    2. In a medium saucepan, place the mixed berries, 60ml maple syrup and cornflour. Bring mixture to a simmer and cook for 10 mins, stirring occasionally, until the mixture has thickened. Remove from heat once done.
    3. While the berries are cooking down, combine the almond meal, rolled oats, flour and salt in a large mixing bowl.
    4. Add the coconut oil (solid), remaining 125ml of maple syrup and peanut butter to the dry ingredients and stir to combine. Note: You may need to use your hands in this step to ensure all ingredients are well incorporated.
    5. Place 2/3 of the dry mixture into the lined brownie pan, pressing down firmly with the back of a spoon or with your hands. Bake in the oven for 10 mins or until golden brown.
    6. Once baked, remove the pan from the oven. Top with the berry mixture, then crumble over the remaining crumble ingredients.
    7. Return the pan to the oven and bake for 20-25 mins, or until the top of the slice is golden brown.
    8. Once done, remove pan from the oven and allow to cool in the pan for 30 mins to an hour before slicing. This gives the bars time to set.

    This recipe by A Better Choice ! 

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  • August 20

    Cauliflower and Couscous Salad

    cous-cous-salad-800x520

    Looking for a healthy side dish? We have you covered with this delicious cauliflower and couscous salad.

    Popping with gorgeous colours this salad is perfect to serve at your next dinner party.

    Preparation time : 15 minutes 

    Serves : 6

    Ingredients :
    • 1 Cup Couscous*
    • 1 ½ Cup Boiling water
    • 1 Tbsp Olive oil
    • 1 small Onion, peeled and finely diced
    • 2 Cup Cauliflower, broken in to small florets
    • 1 Cup Pomegranate arils
    • 1 Cup Pistachio, shelled and unsalted
    • 1/3 Cup Dried cranberries
    • 1/3 Cup Fresh parsley, finely chopped
    • ¼ Cup Lemon juice, freshly squeezed
    • 1 ½ Tbsp Olive oil
    • Salt, to taste
    Method :
    1. Place the couscous in to a large heatproof bowl, add the boiling water and mix to combine. Cover the bowl either with a lid or foil and set aside for 5 minutes.
    2. Meanwhile heat 1 tablespoon of olive oil in a fry pan over medium heat. Add the onion and sauté for 2 minutes or until onions become soft. Add the cauliflower and continue to sauté for another minute or so, until the cauliflower is just tender, be sure not to overcook. Remove from heat and set aside.
    3. Return to the couscous and fluff with a fork to separate all the grains.
    4. Add the couscous to a serving bowl along with the cooked onion and cauliflower. Add all remaining ingredients and toss together. Season with a little salt.
    5. Either serve as a warm salad or cover and place in the refrigerator to chill and serve as a cold salad*.

    Recipe note: If serving as a cold salad, we suggest to add the pistachios just before serving so they don’t become too soft.

    * For a gluten free option you can swap the couscous for cooked quinoa instead.

  • August 20

    Grilled Shrimp & Apple Salad

    Grilled-Shrimp-Apple-Salad-800x520

    The shrimp and apple combo is a classic must-try! Our Grilled Shrimp & Apple Salad combines their flavours to create this tasty, crunchy summer dish!

    Preparation time : 15 minutes + 2 hours marinate time

    Serves : 4

    Ingredients :
    • 250g shrimp, peeled and deveined
    • 1 small green apple, cored and sliced into matchsticks
    • ½ red onion, diced
    • ½ red capsicum, diced
    • 2 small tomatoes, quartered
    • ½ tbsp tomato sauce
    • 1 small green chilli, deseeded and finely chopped
    • 1 tbsp fresh coriander, chopped
    • 1 tbsp sliced almonds
    • 2 cups mixed salad greens
    • ½ tsp salt
    • ¼ tbsp garam masala
    • 2 garlic cloves, minced
    • Juice of ½ a lemon
    • 1 tbsp olive oil
    • Lemon wedges, to serve
    Method :
    1. In a large bowl, combine the shrimp, ½ tbsp oil, ½ tbsp lemon juice, minced garlic, garam masala and salt. Allow mix to marinate in the fridge for 2 hours.
    2. Heat the remaining oil in a large frypan. Sauté the marinated shrimp for 3 mins or until golden brown on each side.
    3. Next, add the tomato sauce and cook for another minute. Transfer to a bowl and set aside.
    4. To serve, place the salad greens onto a serving platter. Top with the capsicum, onion, tomatoes, apple, chopped green chilli, and coriander. Top with the grilled shrimp and sliced almonds. Garnish with lemon wedges and serve.

    This recipe by A Better Choice ! 

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  • August 15

    Baked Berry Yoghurt

    Baker-berry-yogurt-tubs-800x520

    Once you have tried our version of a berry yoghurt, we guarantee you won’t be wanting any flavoured yoghurts again. Baking the berries release their natural juices along with enhancing their flavour. The added spices along with the sweetness of the maple syrup is what takes the berries to the next level!

    Prep time : 20 minutes

    Serves : 16

    Ingredients :
    Method :
    1. Preheat an oven to 180 degrees.
    2. Line a baking tray with baking paper. Ensure the baking paper comes up the sides of the tray to capture all the juices from the berries.
    3. In a bowl combine all ingredients EXCEPT the yogurt, toss the berries with a spoon so that they are covered with the, lemon vanilla, syrup and spices.
    4. Place the berries on to the tray and bake in the oven for 15 – 20 minutes. Keep an eye on them towards the end of cooking time so they don’t burn. Take them out prior if you think they are done, this will be when there is plenty of juice and the berries are soft and slightly roasted.
    5. Once cooked, set aside to cool. Break the berries up slightly with the blunt side of a wooden spoon. Store in an airtight container in the fridge for up to one week.
    6. To make your berry yoghurt, serve approximately one third of a cup of yoghurt with 1 tablespoon of the baked berries, gently stir through.

    Recipe note: The baked berries are extremely versatile. Serve on top of porridge, bircher muesli, chia puddings, custard, or as a topping for a cake. Be as creative as you like!

    This recipe by A Better Choice !

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  • August 6

    Raspberry and Lemon Yoghurt Cake

    Raspberry and Lemon Yoghurt Cake

    ???????? Indulge in the delightful flavours of our Raspberry and Lemon Yoghurt Cake! Moist, tangy, and bursting with fresh raspberries, it’s the perfect treat for any occasion. ????????

    Recipe by Breeanna Segafredo

    Prep time : 2 hours

    Serves : 12

    Ingredients :

    CAKE

    • 1 ½ cups all-purpose flour (190 grams)
    • 2 teaspoons baking powder (10 grams)
    • ½ teaspoon salt (2 grams)
    • 1 cup plain Greek yogurt (240 ml)
    • 1 cup sugar (200 grams)
    • 3 large eggs
    • Zest of 1 lemon
    • 1 teaspoon vanilla extract (5 ml)
    • ½ cup vegetable oil (120 ml)
    • 1 ½ cups fresh raspberries (200 grams)
    • 2 tablespoons lemon juice (30 ml)
    • Powdered sugar (for dusting)

    ICING

    • 1 cup (240 ml) heavy cream, chilled
    • 1 cup (225 grams) mascarpone cheese, chilled
    • 1 cup (125 grams) powdered sugar, sifted
    • 1 teaspoon vanilla extract
    • A few drops of pink food colouring (we prefer a small amount of beet juice for natural colouring)
    Method : 

    CAKE

    • Preheat the Oven: Preheat your oven to 175°C. Grease and flour a 23 cm round cake pan.
    • Mix Dry Ingredients: Whisk together 1 ½ cups flour, 2 teaspoons baking powder, and ½ teaspoon salt in a bowl.
    • Combine Wet Ingredients: In another bowl, mix 1 cup yoghurt, 1 cup sugar, 3 eggs, lemon zest, and 1 teaspoon vanilla extract until well combined.
    • Blend: Gradually add the dry ingredients to the wet mixture, stirring until smooth. Fold in ½ cup vegetable oil until fully incorporated.
    • Add Raspberries: Gently fold in 1 ½ cups raspberries.
    • Bake: Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted into the centre comes out clean.
    • Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with 2 tablespoons lemon juice and dust with powdered sugar before serving.

    ICING

    1. Whip the Cream: In a large mixing bowl, whip the heavy cream until soft peaks form.
    2. Add Mascarpone: Add the mascarpone cheese, powdered sugar, and vanilla extract to the whipped cream.
    3. Blend: Beat the mixture on medium speed until smooth and fluffy.
    4. Colour: Add a few drops of pink food colouring and mix until the icing is evenly coloured.
    5. Chill: Chill the icing in the refrigerator for 30 minutes before using.

    Note: This icing is perfect for cakes, cupcakes, and other desserts! Enjoy the light, creamy texture and delicate flavour.

    This recipe by A Better Choice !

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  • July 24

    Brussels Sprouts Gratin

    Brussels Sprouts Gratin

    Brussels sprouts done in a way that even the kids will love and be coming back for more!

    Winter meals are all about hearty, nourishing and comforting foods, this Gratin is all of that and more. This recipe would have to be one of our favourite ways to serve Brussels Sprouts, they go perfectly with bacon and topped with cheesy crunchy breadcrumbs takes them to the next level of DELICIOUS!

    Enjoy this simple yet hearty side dish with any of your go to winter meals.

    Prep time : 40 minutes

    Serves : 6

    Ingredients :
    • 500 grams Brussels sprouts
    • 75 grams Bacon – diced
    • 1 Tbsp Unsalted butter, (for greasing gratin dish)
    • 1/2 Cup Cream
    • 1/3 Cup Fresh breadcrumbs
    • 4 Tbsp Parmesan cheese, finely grated
    • 4 – 6 Tbsp Unsalted butter; chopped
    Method :
    1. Preheat oven to 180C.
    2. Prepare the brussels sprouts by cutting a thin slice off the root end and then cutting an X in that end so it cooks evenly inside and out.
    3. In a large pot of boiling, salted water, blanch sprouts until they are crisp-tender, about 5 minutes.
    4. Drain, refresh in cold water, and drain again. (Do not let the sprouts sit in water for more than a minute.)
    5. In a non-stick fry pan, sauté the bacon until cooked, not crisp.
    6. Mix the sprouts and bacon together and spread the mixture in a buttered gratin dish (or casserole dish).
    7. In a bowl, combine the breadcrumbs and parmesan cheese. Cut in butter until mixture resembles coarse crumbs.
    8. Pour cream over the sprouts-bacon mixture and sprinkle over the bread crumb mixture. Bake for 20 minutes or until crispy and golden on top.

    This recipe by A Better Choice !

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  • July 24

    Roasted Beetroot Risotto by Callum Hann

    beetroot-risotto-e1626930184563-1-800x520

    Roasted Beetroot, sizzling Onions, and generous amounts of Garlic? Masterchef Callum Hann sure knows how to make the Risotto his own!

    Prep time : 60 minutes

    Serves : 4

    Ingredients :
    • 4 Beetroots
    • 1L Reduced-salt vegetable stock
    • 1 Tablespoon olive oil
    • 1 Brown onion, diced
    • 4 Garlic cloves, thinly sliced
    • 6 Sprigs thyme
    • 1 Cup Arborio rice
    • ⅓ Cup dry white wine
    • 60g Feta, crumbled
    Method :
    1. Preheat oven to 200°C. Individually wrap beetroot in alfoil and place on a baking tray. Roast for 1 hour or until tender.
    2. Warm stock in a saucepan. Heat oil in a large frying pan over medium heat. Add onion, garlic and thyme and cook for 3-4 minutes or until soft and translucent. Stir through rice, then increase heat before adding the wine. Once the wine bubbles away add a ladle of stock at a time, waiting for each addition of stock to be absorbed before adding the next. This process will take about 15 minutes. Stir occasionally. If you run out of stock and the rice needs a little more cooking use a little hot water.
    3. Meanwhile, peel the skin of the beetroot whilst wearing gloves. Cut into 2cm pieces. Once the rice is al dente (soft but still with a little bite) stir in beetroot.
    4. Divide risotto between serving bowls. Serve topped with feta and salad alongside.

    This recipe by A Better Choice !

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  • July 17

    Sticky Pork Ribs with Apple & Pine Nut Salad

    Sticky Pork Ribs with Apple & Pine Nut Salad

    A delicious blend of soy sauce and sweet chili sauce creates a sticky glaze on the ribs, while the salad brings freshness to the dish with apple, rocket and avocado!

    Prep time : 1 hour 25 minutes

    Serves : 2

    Ingredients :
    Method :
    1. Preheat the oven to 200°C.
    2. In a large bowl combine the soy sauce and sweet chilli sauce. Add the spare ribs and coat generously. Place ribs in an ovenproof dish, pour the extra sauce over the top, cover with foil, and place in the oven. Cook until ribs are tender and cooked through (around 50 mins – 1 hour). Note: You will need to turn the ribs every 15-20 mins.
    3. Heat a small frypan over a medium heat and roast the pine nuts until they just start to brown.

    In a large bowl, combine the rocket, apple, onion, avocado, celery, and roasted pine nuts. Serve as a side salad to the ribs!

    This recipe by A Better Choice !

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  • July 9

    Beetroot tartare

    Beetroot-tartare

     

    Beetroot Tartare has never looked any better right?! ???? This is an easy dish you can put together when entertaining!

    Prep time : 50 minutes

    Serves : 6

    Ingredients :
    • 2 tbsp sultanas
    • 1 tsp sea salt flakes
    • 3 large red beets, washed, chopped
    • ¼ cup sesame seeds
    • ¼ cup Worcestershire sauce
    • 2 tbsp olive oil
    • ¼ tsp allspice
    • ¼ tsp garlic powder
    • 1 tbsp Dijon mustard
    • 1 tbsp capers
    • 3 baby gherkins, finely chopped
    • 1 red onion, finely chopped
    • ½ bunch of chives, finely chopped
    • Salt
    • Pepper
    Method :
    1. Preheat the oven to 190C. Wash and clean the beetroots. Place the beets on a baking tray and roast for 45 minutes. After cooking, allow beets to cool for 5-10 minutes.
    2. Chop the beetroot into 1 cm pieces and combine with Worcestershire sauce, oil, allspice, garlic powder and mustard into a large bowl. Toss to combine. Season with salt and pepper.
    3. Finely chop gherkins, red onion, and chives. Sprinkle on top. Serve.

    This recipe by A Better Choice !

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  • July 8

    Winter Porridge with Turmeric Baked Fruits

    Winter Porridge with Turmeric Baked Fruits

    Warm up in the morning with our NEW Winter Porridge with Turmeric Baked Fruits. Creamy oats topped with gorgeous spiced, baked fruits… hello deliciousness!

    Prep/ cook time : 45 minutes

    Serves : 4

    Ingredients :

    PORRIDGE

    FRUIT

    Method :
    1. To make the baked fruits, firstly wash the apple and pear, then slice them into wedges, removing seeds and cores. Note: There’s no need to peel the skins off – we recommend leaving them on!
    2. Slice the orange into wedges, leaving the skin on again.
    3. Preheat oven to 200C. Line a tray with baking paper.
    4. In a non-stick pan, heat the honey, cinnamon and star anise until the honey gets darker in colour. Carefully add in all the fruits, ginger and turmeric. Coat the fruit in the honey mix, then transfer the contents of the pan to the lined tray. Roast in the oven for 10 mins.
    5. Once done, remove the tray from the oven, and set aside while you prepare the porridge.
    6. In a juicer, wash and juice the carrots and apple. Set the orange zest aside then juice the orange.
    7. In a saucepan, add the oats, then add a mix of the carrot, apple and orange juice (around 400ml). Add a pinch of salt, then bring the mix to a boil. One boiling gently, reduce heat and allow to simmer.
    8. Add the milk and simmer for 10 mins, or until the porridge is creamy and the oats are soft. Add the orange zest and grate in the fresh ginger.
    9. Give the porridge a stir, adding more milk if needed. To serve, divide the porridge between four bowls, then top with the baked fruits.

    This recipe by A Better Choice !

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  • July 3

    Pumpkin, Halloumi and Bacon Bagels

    Pumpkin-Halloumi-and-Bacon-Bagels-800x520

    Bagels so good, you’d think you were in New York! Start the day with a brunch of champions with our Pumpkin, Halloumi and Bacon Bagels. Who would go out to eat, when everything you need is at home!

    Prep/ cook time : 25 minutes

    Serves : 4

    Ingredients :
    Method :
    1. Pre-heat oven to 180C. On a lined baking tray, place the slices of pumpkin and drizzle with olive oil and dukkah. Roast until cooked through, but not crisp.
    2. In a pan, fry off the bacon and set aside on a paper towel lined plat to drain excess oil. In the same pan, fry off the halloumi until golden on both sides.
    3. While the halloumi is cooking, toast the bagels in the oven, or toaster.
    4. On the underside of each bagel “lid”, generously spread some basil pesto. Next, add a bed of spinach to the base of your bagel, before topping with bacon, sliced pumpkin, halloumi, and the pesto covered lid.

    This recipe by A Better Choice !

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  • July 3

    Blood Orange & Strawberry Galette

    Blood Orange and Strawberry Galette!

     

    Celebrate everything seasonal with a Blood Orange and Strawberry Galette! ????????

    A simple dessert or a treat for afternoon tea.

    Thanks @cheftomwalton for this recipe!

    Prep time : 35 Mins + Overnight resting the Pastry. 

    Cook time : 25 Mins

    Serves : 4-6

    Ingredients :

    PASTRY

    • 1 cup plain flour + extra to roll
    • ½ cup almond meal
    • Pinch salt
    • 2 tbsp caster sugar
    • Zest 1 blood orange
    • 100g unsalted butter, chilled, diced
    • ¼ cup natural yoghurt

    FILLING

    • 1/3 cup desiccated coconut
    • 1 punnet strawberry, sliced 5mm thick
    • 4 blood orange, peeled, sliced 1cm thick rounds
    • 2 tbsp raw, granulated sugar
    • 1 egg yolk
    • ¼ cup crushed pistachios
    • Thick cream, yoghurt or ice-cream to serve
    Method :
    1. For the pastry, combine the flour, almond meal, salt, sugar, blood orange zest in a bowl and add the diced butter. Rub this through the flour to resemble rough breadcrumbs, add the yoghurt, and quickly work it all together to form a smooth dough. Don’t overwork it.
    2. Flatten the pastry into a 2cm thick circle, wrap in baking paper and rest in the fridge for at least 2 hours or overnight.
    3. Bring the pastry to room temp 30 minutes before rolling, to make it easier to roll.
    4. Roll the pastry, on a lightly floured bench, into a rustic 5mm thick, 30cm round and place onto a piece of baking paper. Transfer this to the fridge to rest for 20 minutes.
    5. Preheat the oven to 210C.
    6. Spoon the coconut over the pastry, leaving a 3cm border. Lay the strawberry slices over the coconut in a single layer then the blood orange slices over them.
    7. Fold the edges up and over the sides of the fruit. This is a rustic recipe so no pressure to make it perfect!
    8. Whisk the egg yolk with 1 tbsp of water and brush the edges of the pastry with this mixture.
    9. Sprinkle the raw sugar over the pastry edge and over the fruit then bake the tarte on a baking sheet in the preheated oven for 30-35 minutes, until the pastry is crisp and golden.
    10. Serve the tarte tatin on the baking paper, on a board, cut into wedges, scattering the pistachios over and with your favourite cream, yoghurt or ice-cream.

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • June 4

    Beef Pot Pie

    Beef-Pot-Pie

    We’re all about winter warmers at the moment and our new Beef Pot Pie is no exception! It’s hearty and packed with delicious vegetables like carrot, peas, potato and broccoli. This one will put a smile on the whole family’s face at dinnertime!

    Prep/ cook time : 2 hours & 30 minutes

    Serves : 8

    Ingredients :
    • 1.5 kg beef sirloin, sliced into 2cm chunks
    • 1 onion, finely chopped
    • 1 cup green beans, roughly chopped
    • 1 large white potato, diced
    • ¼ head of broccoli, chopped into small florets
    • ½ cup peas
    • 1 medium carrot, peeled and finely chopped
    • 1 sprig fresh thyme
    • 4 garlic cloves, minced
    • 2 tbsp flour
    • 400g chopped tomatoes
    • 2 cups beef stock
    • 2 tsp Dijon mustard
    • 1 tsp sugar
    • Salt and pepper, to taste
    • 1 egg, beaten
    • 1-2 sheets of puff pastry
    Method :
    1. Heat a large pot or Dutch oven over a high heat and add 2 ½ tbs olive oil.
    2. Add the beef to the pot, cooking in batches until the beef is browned. Once done, remove from the pot and set aside.
    3. In the same pot, add another tbsp of olive oil, then add in the onion, potato and carrots. Cook for 5-7 mins until the vegetables start to soften and begin to brown. Add the garlic and thyme and cook until fragrant.
    4. Stir the flour through the vegetables, then return the meat to the pot and stir to combine.
    5. Pour in the tomatoes, beef stock, Dijon mustard and sugar. Season with salt and pepper, stir to combine then cover with a lid.
    6. Reduce the heat and allow to simmer for 90 mins or until the beef is almost entirely soft.
    7. Remove the lid, add in the broccoli, green beans, and peas, then allow to simmer for another 30 mins until the beef is very tender and the sauce has reduced.
    8. Preheat the oven to 180°C.
    9. Transfer the mixture to a deep casserole/baking dish. If you feel like there’s too much sauce, you can use only half of it.
    10. Top the contents with a sheet or two of puff pastry (depending on the size of your baking dish), or you could use shortcrust pastry if you prefer. Crimp the edges, make a few slits into the top of the pastry to act as vents and brush with the beaten egg.
    11. Bake the pie in the oven for 20-25 mins or until the pastry is golden brown and cooked through.
    12. Remove the pie from the oven and allow it to rest for 10 mins before serving.

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

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