• April 23

    Spicy Fennel & Pork Sausage Ragu

    Are you a Fennel fanatic? Garlic and Fennel combine to expand your recipe repertoire!

    This spicy sausage dish was made in collaboration with Melbourne Food Nerd and uses rigatoni pasta for its base. It favours flavour with its Fennel, Onion and Garlic sauce. How spicy can you go?

    Prep : 45 minutes

    Serves : 2-3

    Ingredients :
    Method :
    1. Finely dice onion, fennel and garlic. Add to a cold pan with olive oil 
    2. Bring up to heat slowly, add chilli flakes and stir often for 5 minutes or so, ensuring it doesn’t burn 
    3. Cut the sausage meat out of the casing by slicing one end and squeezing, adding to the hot pan.  
    4. Once the sausage is almost fully browned, add the passata and season with salt and pepper. Bring up to a boil, then return the heat to low
    5. While the sauce is simmering for at least 30 minutes (the longer the more flavour it gets) cook your pasta.
    6. Add a few tablespoons of the pasta water to the sauce, mix, then add the pasta
    7. Serve with parmesan cheese.

    This recipe by A Better Choice !

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  • April 23

    Kanzi® Apple & Chickpea Fattoush Salad Jars


    Prep : 15 minutes

    Serves : 4

    Ingredients :

    DRESSING

    Method :
    1. Make the dressing – Add all dressing ingredients to a small jar and vigorously shake to combine. Taste and season with salt and pepper. Set aside in the fridge until ready to serve.
    2. Assemble the jars – Add a tablespoon of dressing to the bottom of each jar and then add the chickpeas. Add the chopped tomatoes, cucumbers, Kanzi apple and finally the lettuce and mint. Seal the jars and store in the fridge for up to 3 days.
    3. To serve, empty the jar into a bowl, toss with a few spoonfuls of dressing, until ingredients are lightly and evenly coated. Add pita chips and enjoy!

    * Pita crisps are available in major supermarkets across Australia. They can also be made by frying pita bread in oil until crispy and golden, about 5-7 minutes.

    Salad jars are amazing for healthy meal prep or use a large jar for simple make-ahead entertaining. It is important to layer the most wet ingredients at the bottom of the jar to ensure the lettuce remains fresh and crisp until serving.

    Tip: The dense flesh of a Kanzi apple naturally stays white for longer making them perfect for adding to salads, sliced in lunch boxes or giving your grazing platters a Kanzi glow up.

    This recipe by A Better Choice !

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  • April 17

    Roasted Fennel, Asparagus and Salmon

    Roasted Fennel, Asparagus and Salmon
    Entertaining over the Easter long weekend? Give these Easter Salmon Skewers a go, they will be a crowd favourite for sure!

    These salmon skewers are easy to make and super healthy. Balance out all those Easter treats with this well balanced, nutritious Easter meal. Serve as a delicious weekend lunch or a light dinner. Cook them under a grill (as the recipe suggests), or if you prefer cook them outside on the Barbeque. This may be particularly nice if you have guests over to share a meal, barbequing will also slightly enhance the flavour.

    Prep : 2 hours

    Serves : 6

    Ingredients :
    Method :
    1. Preheat oven to 200°C/180°C fan-forced. Combine oil, garlic and lemon juice in a bowl. Season with sea salt and pepper. Brush salmon with half of the oil mixture.
    2. Place fennel, fennel fronds and lemon in a large baking pan lined with baking paper. Drizzle with remaining oil mixture. Toss to combine. Roast, turning once, for 20-25 minutes until almost tender.
    3. Remove from oven, add asparagus and salmon, flesh-side up to the pan. Roast for 12-15 minutes or until salmon is just cooked through. Serve with aioli and lemon wedges
    Good for you … Fennel

    A good source of dietary fibre, which helps the intestine function normally and also vitamin C, a vitamin that contributes to the function of the body’s normal immune system.

    Has virtually no fat and few kilojoules so is a useful food for those trying to control weight.

    A source of potassium.

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  • April 17

    Carrot and Fig Cake

    Carrot and Fig Cake

    Impress the Easter Bunny this year with a deluxe version of his favourite… Carrot cake!

    Taking advantage of fig season we have revamped the classic carrot cake and turned it in to something really special. With their unique, delicate sweet flavour, the addition of figs certainly takes this cake to the next level. Be sure to choose clean, dry figs with thin, unblemished skin, this will ensure excellent taste. For this recipe you want to also be certain you use ripe figs that are soft when gently squeezed, yet still hold their shape.

    We’re certain this recipe will quickly become a firm Easter favourite and it won’t be just the Easter Bunny hoping back for more.

    Prep : 1 hour 30 minutes

    Serves : 24

    Ingredients :
    Method :
    1. Preheat oven to 180C.
    2. Lightly grease a 23cm cake tin.
    3. To puree the figs, add the chopped figs, water and vanilla in to a blender or food processor. Blitz on high for 1 minute or until smooth. Set aside.
    4. In a mixing bowl, lightly beat together eggs and egg whites.
    5. In a separate bowl sift together flour, sugar, baking powder, baking soda, salt and cinnamon into the mixing bowl. Stir to blend.
    6. Add pureed figs, beaten eggs, carrots, pineapple, raisins and nuts, fold through until blended. Turn into the lightly greased cake tin.
    7. Bake in oven for 35 to 40 minutes or until cake tests done in centre. Set aside to cool for 5 – 10 minutes before turning out on to a wire rack.
    8. While cake cools, blend together the softened cheese, butter and pineapple juice with an electric mixer. Blend and whip in the sugar.
    9. Once the cake has cooled to room temperature, spread the cream cheese frosting over the top.

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  • April 9

    Easter Salmon Skewers

    Easter Salmon Skewers

    Entertaining over the Easter long weekend? Give these Easter Salmon Skewers a go, they will be a crowd favourite for sure!

    These salmon skewers are easy to make and super healthy. Balance out all those Easter treats with this well balanced, nutritious Easter meal. Serve as a delicious weekend lunch or a light dinner. Cook them under a grill (as the recipe suggests), or if you prefer cook them outside on the Barbeque. This may be particularly nice if you have guests over to share a meal, barbequing will also slightly enhance the flavour.

    Prep : 2 hours

    Serves : 6

    Ingredients :
    Method :
    1. Cut the fish into 36 even cubes.
    2. Make the marinade, mix olive oil, lemon juice, minced clove of garlic and dill in a glass bowl (do not use metal), add salt and pepper.
    3. Add the pieces of salmon, turning occasionally. Keep refrigerated for 90 minutes to 2 hours (it can stay in the marinade for up to six hours, but no longer).
    4. Just before you are ready to cook the kebabs, prepare your vegetables.
    5. Cut the zucchini in to 12 pieces. Remove any other leaves of the Brussel sprouts and trim. Blanch the Brussel sprouts in small pot of boiling water until they just turn bright green (3-5 minutes).
    6. Make your kebabs starting with threading 1 piece of fish, 2 pieces of vegetables, 1 piece of fish, another piece of vegetable and ending with another piece of fish. Repeat until you have all 12 kebabs done.
    7. Make sure all the pieces touch, but don’t squash together. Push all up to sharp end, leaving a long handle to hold easily under grill or on barbecue.
    8. Line a tray with baking foil. Place under the grill for 5 to 6 minutes each side. Do not put them too close to the heat, they will burn on the outside before they are cooked inside. They should take approximately 10 to 12 minutes to cook properly so they are succulent inside and golden on the outside.
    9. Serve with your favourite side salad or even just crusty bread with some lemon juice to squeeze over them.

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  • April 9

    Good Friday Fresh Stew

    Good Friday Fish Stew

    Looking for a fish dish for your Good Friday menu? Give our Good Friday Fish Stew a try, you won’t be disappointed. Easy to prepare, and fantastically delicious this stew is a must to try, particularly if you’re hosting a Good Friday get-together. If you’re feeding a crowd this recipe is easily doubled (even tripled) if you have many mouths to feed. Best served with warm crusty bread, lathered with butter and a glass or two of your favourite white wine.

    Prep : 40 minutes

    Serves : 4

    Ingredients :
    • 1 Lg Onion, peeled and diced
    • 2 Garlic cloves, finely chopped
    • 2 Cup Celery, diced
    • 3 sml Potatoes, scrubbed and diced
    • 3 Cup Water
    • 3 Cup Coconut milk
    • 2 Tbsp Tapioca flour
    • 700 grams Cod, or other firm white fish
    • 2 Cup Broccoli, diced
    • 2 Cup Cauliflower, diced
    • 1 ½ tsp Sea salt
    • 1/2 tsp Pepper
    • 1/2 tsp Dried marjoram
    • 2 Tbsp Fresh dill
    Method :
    1. In a large saucepan/pot bring the water to a boil. Add in the onion, garlic, celery, and potatoes and cook for 10 minutes.
    2. Mix a just little milk with the flour to form a soupy paste and set aside.
    3. Add all the remaining ingredients to the pot and bring to a boil.
    4. Add the tapioca flour mixture, stirring constantly until combined and fully dissolved.
    5. Reduce the heat and allow to simmer for 15 to 20 minutes.
    6. Adjust seasonings and serve immediately with some crusty bread.

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  • March 27

    Coconut Easter Egg Cocktail

    Coconut Easter Egg Cocktail
    Easter is right around the corner! If you’re anything like us and have a bit of a sweet-tooth, you simply must try our Coconut Easter Egg Cocktails.

    Prep : 5 minutes

    Serves : 6

    Ingredients :
    • 4 mini creme eggs
    • 1 tbsp chocolate syrup
    • 1/2 cup Baileys irish cream
    • 1/2 of a fresh coconut
    • 1/4 cup fresh coconut water
    • 1/2 cup vanilla vodka
    • Cocoa, to serve
    • Ice
    Method :
    1. Skewer a mini egg through to the middle of each stick. Prep your glasses by dipping the rim in chocolate syrup (or water, then cocoa).
    2. In a blender, blitz together your coconut water and coconut flesh from the fresh coconut to form a thin but creamy mixture.
    3. Place Baileys, vodka, and coconut cream into a cocktail shaker. Add ice. Shake and combine.
    4. Strain into glasses and repeat if you had too much liquid for your shaker.
    5. Dust your cocktails with cocoa and enjoy.

    Note: You can make this into a mocktail by omitting the vanilla vodka and Bailey’s, and adding a dash of vanilla essence instead.

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  • March 27

    Roast Beef with Garlic Veggies

    Roast Beef with Garlic Veggies
    Can’t go wrong with a roast! Our Roast Beef with Garlic Veggies is a dinner dish that pleases the whole family! Featuring juicy roast beef and an array of roasted veggies.

    Prep : 1 hour 30 minutes

    Serves : 6

    Ingredients :
    Method :
    1. Preheat the oven to 220C. Combine seasoning ingredients then press ½ onto the beef. In a large bowl use the remaining seasoning with oil and vegetables and toss to combine.
    2. Place the beef on a rack in a shallow roasting plan. Place vegetables around the beef. Roast for 35.45 minutes. Remove beef once cooked and let it stand for 20-25 minutes.
    3. Continue roasting vegetables for a further 10 minutes or until slightly browned. Carve roast across the grain and serve with vegetables.

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  • March 21

    Air-fried Broccoli and Corn cheese balls

    Air-fried Broccoli and Corn cheese balls
    Crunchy on the outside, cheesy and gooey on the inside with just the right amount of corn and broccoli to make you feel like the kids are at least eating some vegetables. These are a perfect after-school hot snack to keep little hands out of the cookie jar. But these aren’t just for the kids, they will have big hands coming back for more as well. They make great party snacks as you can make them ahead and pop them in the air fryer just before guests arrive. Serve with your favorite dipping sauce and watch them dissapear.

    Prep : 60 minutes

    Serves : 6

    Ingredients :
    Method :
    1. Start with broccoli florets and corn kernels until beginning to soften.
    2. Whisk two eggs in a large bowl, add cooled broccoli florets and corn kernels, cheese, paprika, garlic powder, a pinch of salt, and ¼ cup of panko bread crumbs. (If you are using cream cheese in your cheese mixture only add enough egg to allow balls to form and stick together)
    3. Shape the mixture into balls using 1 x heaped tablespoon for each, they should be roughly golfball-sized. Place in a single layer on a plate and refrigerate for at least 30min to set.
    4. Prepare crumbing station, using three small bowls. Add flour to one bowl, whisk two eggs in another bowl and add the remaining panko bread crumbs to the third bowl. 
    5. Remove balls from refrigerator, roll in flour and shake off excess, dip in egg and allow excess to drip off then roll in panko crumbs. 
    6. Spray or brush crumbed balls with oil and air-fry at 200C for approx 20 – 25min or until golden.
    7. Serve warm with a sauce of your choice.

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  • March 21

    Easter Passionfruit Cupcakes

    Easter Passionfruit Cupcakes

    Looking for something sweet this coming Easter that doesn’t consist of either chocolate or hot cross buns?! We have you covered with these fantastic passionfruit cupcakes the whole family will love.

    Take advantage of an abundant supply of passionfruit currently in season and try something new. The sweet yet subtle tropical flavours of the passionfruit sure shines through in these light fluffy cupcakes.  Decorate your cupcakes all things Easter, perfect if you’re entertaining or perhaps enjoying a picnic over the long Easter weekend.

    Prep : 40 minutes

    Serves : 12

    Ingredients :
    Method :
    1. Preheat oven to 180C.
    2. Line a muffin tray with 12 – 18 cupcake liners, the number will depend on the size you are using.
    3. In a large mixing bowl, cream the butter, sugar and eggs until light and fluffy.
    4. Sift the flour and mix through with the creamed butter mixture.
    5. In a separate bowl, mix together the passionfruit pulp and milk. Add to your cupcake batter and stir through ensuring there are no lumps.
    6. Scoop the cupcake batter in to your cupcake cases two thirds of the way up.
    7. Bake in preheated oven for approximately 20 minutes, or until done.
    8. Set aside too cool for 5 minutes, before turning out to a wire rack.

    For Passionfruit syrup:

    1. Add all the syrup ingredients to a small saucepan over low to medium heat.
    2. Continuously stir until all the sugar is dissolved.
    3. Drizzle over warm cakes to serve.

    Serving suggestion: You can either ice these delicious cupcakes with your favourite variety of frosting such as a butter icing or cream cheese. Decorate how you wish. These cupcakes can also be served with a passionfruit syrup. Make the passionfruit syrup as suggested below and drizzle over while the cupcakes are still warm soon after they come out of the oven.

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  • March 14

    Zucchini Corn Cakes

    Zucchini Corn Cakes

    Sick of having food that you are have worked hard in preparing come back stale or soggy in your child’s lunchbox? These Zucchini corn cakes are sure to be gobbled up leaving a very satisfying empty lunch box to return home from school.

    Feel free to make these zucchini corn cakes ahead of time to use for quick to pack lunch boxes during the week. They will last a couple of days when stored in an airtight container, they will also freeze well for several weeks. You will also find these zucchini and corn cakes can also make a really versatile meal, for an easy weeknight meal you could serve with a little sour cream, avocado and freshly made salsa. Enjoy!

    Prep : 30 minutes

    Serves : 8

    Ingredients :
    Method :
    1. In a large bowl, stir together cornmeal, flour, soda, ground cumin, salt and pepper.
    2. Using large holes on a grater, grate the zucchini to make 3/4 cup (packed). Squeeze with your hands to extract excess moisture.
    3. In a medium-size bowl, mix the egg, buttermilk, oil, zucchini, corn and spring onion.
    4. Pour the wet mixture into dry ingredients and stir until evenly moistened.
    5. Heat a large fry pan over medium-high heat. Grease lightly with butter.
    6. Spoon about 2 tablespoons of batter onto fry pan for each cake, spreading batter to make 3 inch cakes. Cook until tiny bubbles form in the centres and edges of cakes appear dry; turn and cook other sides until browned and cakes puff slightly.
    7. Serve 2 or 3 cakes per person.
      * For a gluten free option substitute the spelt flour for buckwheat flour.

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  • March 14

    Lemon Yoghurt Cake

    Lemon Yoghurt Cake

    Put the kettle on! It’s time for our scrumptious, crumbly lemon yoghurt cake. The zest of many-a-lemon makes up this delightful morning tea. Cut a slice, and relax. 

    Prep : 15 minutes | Cook: 50 minutes

    Serves : 12

    Ingredients :
    • 1 ½ cups plain flour
    • 2 tsp baking powder
    • ½ tsp salt
    • 1 cup Greek yoghurt
    • 1 cup white sugar
    • 3 eggs
    • 2 tsp lemon zest (roughly the zest of 1 lemon)
    • ½ tsp vanilla extract
    • ½ cup vegetable oil
    • 1/3 cup white sugar
    • 1/3 cup lemon juice, freshly squeezed
    • Icing sugar, to serve
    Method :
    1. Preheat the oven to 180°C. Grease a loaf pan with butter or cooking spray.
    2. In a medium sized bowl, combine the flour, baking powder and salt. In a separate bowl, whisk together the yoghurt, sugar, eggs, lemon zest, vanilla, and oil.
    3. Add the wet ingredients to the dry ingredients and mix until well combined using an electric mixer, or by hand.
    4. Pour the mixture into the loaf pan and bake for around 50 minutes or until a toothpick comes out clean.
    5. To make the lemon glaze, combine the lemon juice and sugar in a small saucepan over low heat until the sugar dissolved, and the mixture is clear.
    6. Once the cake has cooled slightly in the pan, carefully transfer it onto a cooling rack. Drizzle over the lemon glaze and sprinkle over some icing sugar if desired.

    This recipe by A Better Choice !

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  • March 13

    Avocado & Banana Smoothie

    Avocado Banana Smoothie

    Who doesn’t love a quick pick-me-up drink? Our avocado and banana smoothie will get you right through to dinner! 🥑🍌

    Prep : 5 minutes

    Serves : 2

    Ingredients :
    Method :
    1. Combine milk, yoghurt, banana, kiwi, avocado, chopped kale leaves, and mint into a blender and blend until smooth.
    2. Top with honey and mint leaves to serve.

    This recipe by A Better Choice !

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  • February 26

    CUSTARD APPLE TEACAKE

    Custard Apple Teacake

    Have you tried a custard apple before? This fruit surprisingly tastes like custard and mimics the texture.

    Prep : 65 minutes

    Serves : 8

    Ingredients :
    Method :
    1. Preheat the oven to 180C. Combine sugar and cinnamon in a small bowl and set aside.
    2. Using an electric beater, beat butter, and extra sugar in a large bowl until creamy consistency. Add in eggs 1 at a time.
    3. Sift flour, remaining cinnamon, ginger and cloves into a medium bowl. Add one-third of the flour mixture into the butter mixture and mix well. Add in one-third of the milk and mix well. Repeat this process in 2 batches.
    4. Spoon mixture into a springform pan. Arrange custard apple over the top and sprinkle with cinnamon mixture. Bake for 40-45 minutes.

    This recipe by A Better Choice !

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  • February 20

    Chicken and Avocado Blended Burgers

    Chicken and Avocado Blended Burgers

    There is no denying that burgers are one of the best weeknight dinners, especially when made the Blenditarian way! This recipe blends 25% mushrooms and 75% chicken mince and are packed full of extra flavour!

    This recipe was created by Blenditarian!

    Prep : 35 minutes

    Serves : 4

    Ingredients :
    Method :
    1. Preheat oven to 160 ℃ and line a baking tray with baking paper.
    2. Add the grated mushrooms, mince, egg, breadcrumbs, spices and seasoning to a large bowl. Mix to combine.
    3. Divide the mixture evenly and shape into four patties.
    4. Heat oil in a large frying pan over medium-high heat. Cook the patties for 4-5 minutes on each side. Remove from the pan and place on the prepared tray. Cover with foil and place in the oven to keep warm while you prepare the remaining ingredients.
    5. Place Turkish rolls on a baking tray and in the oven for 5 minutes to warm slightly.
    6. Place the avocado and lime juice in a small bowl. Use a fork to mash and mix to combine.
    7. To make the sauce, combine the mustard, maple syrup and mayonnaise.
    8. To assemble the burgers, cut the Turkish rolls in half then place the chicken patty on the base of each roll. Top with rocket or baby spinach, cabbage and a dollop of avocado. Finish with the mustard sauce.

    This recipe by A Better Choice !

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  • February 12

    Passionfruit Mousse

    Passionfruit Mousse
    Our NEW Passionfruit Mousse is picture perfect! This smooth, creamy mousse topped with beautiful fresh Passionfruit from your local Fruit and Veg shop is a light treat that’ll delight.

    Prep : 10 mins + 4 hours chill time

    Serves : 4

    Ingredients :

            PASSIONFRUIT CONCENTRATE
    • 1 ½ cups passionfruit pulp (approx. 8 passionfruit)
    • 1 cup water
    • ¾ cup white sugar
    • Juice of 2 lemons

      MOUSSE
    • ½ + 1/3 cup of passionfruit concentrate
    • ¼ cup + 2 tbsp thickened cream
    • ½ can sweetened condensed milk (197.5g)
    • Fresh passionfruit pulp, to garnish
    Method :
    1. To prepare the passionfruit concentrate, scoop the pulp out of each passionfruit. Pour the pulp into a pot over a high heat, then add the water and sugar and bring mixture to a boil. Reduce the heat and simmer on low until the mixture has reduced. Put mixture through a sieve and allow to cool. Put the concentrate in a lidded jug, then keep refrigerated.
    2. In a blender, blend together the passionfruit concentrate and the condensed milk.
    3. Next, add the thickened cream and blend until well combined.
    4. Pour the mixture into ramekins or small glasses, then refrigerate overnight or for a minimum of 4 hours.
    5. Serve topped with fresh passionfruit pulp. Enjoy!

    This recipe by A Better Choice !

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  • February 12

    Corn Cakes with Yellow Capsicum Relish

    Are you a savoury pancake fan? If you answered yes, you’ll love our Corn Fritters with Yellow Capsicum Relish💛 You may not have known it before, but you’ll know it once you’ve tasted these – corn and yellow capsicum are a match made in heaven!

    Prep : Relish: 2 – 3 hours, Corn cakes: 30 minutes

    Serves : 10-12

    Ingredients :
           RELISH
    • 2 tsp olive oil, extra-virgin
    • 2 medium yellow capsicums, seeded and finely chopped
    • 2 garlic cloves, peeled and minced
    • 2 tbsp lime juice, freshly squeezed
    • 1/4 tsp sugar
    • 1/4 tsp salt
    • 2 tsp coriander, finely chopped

      CORN CAKES
    • ½ cup spelt flour
    • ½ cup plain flour, unbleached (organic if possible)
    • ½ cup polenta
    • 1 tsp sugar
    • 3/4 tsp baking powder
    • ½ tsp salt
    • ½ tsp cumin, ground
    • ½ cup milk, (or a little more)
    • 2 eggs, lightly beaten
    • 3/4 tsp tabasco sauce
    • 1 cup corn kernels, fresh cut from the cob
    • Butter, cut into slivers (for cooking)
    Method :

    RELISH:

    1. In a fry pan heat the olive oil over medium-high heat. Add the diced capsicum and the garlic, sauté for 5 minutes.
    2. Stir in the lime juice, sugar, and salt. Cook for 2 minutes, or until the juices are slightly thickened.
    3. Remove from heat and allow to cool slightly then stir in the fresh coriander. Transfer to a glass jar or container, secure the lid and refrigerate until completely chilled. (Can make ahead of time)

    CORN CAKES:

    1. In a large mixing bowl, stir together the flours, cornmeal, sugar, baking powder, salt, and cumin.
    2. Make a well in the middle and add the milk, eggs, tabasco sauce, and corn. Mix through until well combined. Add a little more milk if mixture is too dry. Let sit for 15 minutes.
    3. In a large frypan heat a little butter over medium-high heat until melted.
    4. When the pan is very hot, spoon 2 tablespoons of the batter into the pan for each cake. Cook about 3 cakes at a time for about 2 minutes on each side, or until lightly browned.
    5. Keep warm while cooking the remaining cakes, adding a little butter to the pan before cooking each batch.
    6. Serve the corn cakes with a little of the relish on top.

      This recipe by A Better Choice !

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    8. January 23

      Watermelon Crushes

      Watermelon Crushes

      Beat the summertime heat with these deliciously refreshing crushes! Kids and adults alike are going to love them and best of all they are super healthy while tasting like a treat.

      In summer it is particularly important to keep your body hydrated. Drinking water is obviously an important way to ensure you stay hydrated, however eating high water content foods can also help a great deal too. Did you know that watermelon is in fact 92% water? Better yet, watermelon is low in sugar (it is one of the lowest calorie fruits) while being high in vitamins and minerals.

      While eating sliced watermelon is definitely a favourite family past time (where siblings spit the seeds at each other), we are sure these watermelon crushes have the potential to also become a special treasure of your family’s summertime memory vault.

      One more recipe note we couldn’t leave unsaid…. And this one is adults only! These crushes are also brilliant mixed with a little vodka, a fantastic way to enjoy a beverage on a hot summers evening while enjoying the company of friends and family!

      Prep : 5 minutes

      Serves : 4-6

      Ingredients :
      • 3 ½ Cup Watermelon, seeded and cut in to chunks
      • 2 Cup Frozen coconut water, in cubes
      • 1 Lime, skin removed
      • 1 Tbsp Fresh mint leaves
      • 1 tsp Fresh ginger, peeled and finely grated (optional)
      Method :
      1. Add all the ingredients to a high speed blender and blitz on high for 30 seconds.
      2. Pour in glasses and serve immediately.

      This recipe by A Better Choice !

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    9. January 15

      Mushroom, Prawn and Chorizo Skewers

      Mushroom, Prawn and Chorizo Skewers

      This decadent treat is not only delicious but also makes the perfect gift for foodies. Need a last-minute idea? Box it up and share the joy! Sweet, rich, and bursting with cherry goodness, it’s sure to impress. 🎁❤️

      Prep : 40 minutes

      Serves : 1-2

      Ingredients :
      Method :
      1. Preheat the BBQ to a medium heat.
      2. Assemble the skewers by alternating mushrooms, prawns and chorizo slices on a double skewer. Depending on the length of the skewers, you should be able to repeat this sequence twice.
      3. Combine the olive oil with half of the chopped parsley and any remaining marinade from the garlic prawns.
      4. Drizzle the prepared skewers with half of the parsley oil mixture. Use a pastry brush to ensure the mushrooms and chorizo are coated.
      5. Place the skewers on the preheated BBQ plate and cook for 2-3 minutes or until slightly charred and the prawns turning orange. Brush with the remaining parsley oil mixture before turning and cooking for a further 2-3 minutes.
      6. Remove from the BBQ plate and transfer to a serving platter. Garnish with the remaining chopped parsley.
      7. Serve the skewers with antipasto vegetables of your choice.

      This recipe by A Better Choice !

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    10. January 15

      Lammo NaNas

      Lammo NaNas

      A delicious twist on a true Aussie classic. Forget the baking, simply dip banana pieces into chocolate and coconut to enjoy. 

      Prep : 10 minutes

      Serves : 6

      Ingredients :
      Method :
      1. Place the chocolate in a clean, dry, heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 3-4 minutes or until the chocolate is melted and smooth.
      2. Peel and cut bananas into 4cm-thick rounds. Spread coconut into a shallow dish.
      3. Dip the banana pieces, one at a time in chocolate, turning to coat all sides. Allow excess to drain then roll in coconut to coat. Transfer to a tray lined with baking paper to set. Repeat with remaining banana, chocolate and coconut. 

      This recipe by A Better Choice !

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    11. December 23

      Choc Cherry Brownie Slice

      Choc Cherry Brownie Slice

      This decadent treat is not only delicious but also makes the perfect gift for foodies. Need a last-minute idea? Box it up and share the joy! Sweet, rich, and bursting with cherry goodness, it’s sure to impress. 🎁❤️

      Prep : 1 hour 20 minutes

      Serves : 12

      Ingredients :
      Method :
      1. Preheat the oven to 170°C. Grease and line a 20cm x 30cm slice pan with baking paper.
      2. Place the butter and 250g of dark chocolate in a heatproof bowl. Place the bowl over a pan of simmering water, stirring until the mixture is melted and smooth.
      3. Remove the bowl from the heat, then quickly add in the eggs, sugar, flour, cocoa, cherries and 1 cup of desiccated coconut. Stir until combined.
      4. Pour the batter into the lined slice pan. Bake brownie in the oven for 25-30 mins or until a skewer inserted into the centre comes out with only a few crumbs. If you like a chewier brownie, you can pull it out of the oven earlier.
      5. Allow brownie to cool in the pan for 10-15 mins, then turn out onto a wire rack to cool completely.
      6. While the brownie is baking, heat the cream in a small saucepan over a medium heat, bringing to just below boiling point.
      7. Place the remaining 200g of dark chocolate in a heatproof bowl, then pour over the hot cream, stirring until mixture is melted and smooth. Set mixture aside to cool for 20-40 mins until the ganache is at room temperature.
      8. To serve, spread the ganache over the brownie, top with extra cherries and sprinkle over some more desiccated coconut.

      This recipe by A Better Choice !

      Shop for your ingredients in-store or online.

    12. December 23

      Berry Punch

      BERRY PUNCH

      Bursting with fresh berries and fragrant mint from your local fruit and veg shop, this vibrant drink is as easy to make as it is to enjoy. Perfect for summer entertaining or simply treating yourself, it’s sure to be a crowd favorite.

      Prep : 5 minutes

      Serves : 10

      Ingredients :
      • 1.25L lemonade
      • 1.25L cranberry soft drink
      • 300g mixed berries (we used blueberries and strawberries)
      • 1 cup ice cubes
      • 1 small handful fresh mint leaves
      Method :
      1. Add lemonade, cranberry soft drink and berries to a jug and stir.
      2. Finally, add the ice cubes and mint leaves before stirring once again and serving!

      This recipe by A Better Choice !

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    13. December 18

      Savoury French Toast with Avocado, Tomato & Bacon

      Savoury French Toast with Avocado Tomato Bacon

      Fresh avocado and tomato are the cherry on top of this savoury dish! Say hello to our Savoury French Toast 👋🏼 If you love sweet french toast, give this one a go! We guarantee it’ll tick all your boxes!

      Prep : 30 minutes

      Serves : 2

      Ingredients :
      • 4 slices bacon
      • 1 cup cherry tomatoes
      • 4-6 slices thick cut bread
      • 2 large eggs
      • 3 tbsp whole milk
      • ½ tsp chilli powder (optional)
      • 2 tbsp butter
      • 1 avocado, thinly sliced lengthwise
      • ¼ cup feta, crumbled
      • 1 tbsp coriander, chopped
      Method :
      1. Heat the oven to 90C. The oven will be used to keep food warm.
      2. Heat a fry pan over a medium-high heat, then cook the bacon in a single layer in the pan, turning once until brown and crisp on both sides, about 6-8 mins.
      3. Once cooked, transfer the bacon to a plate lined with paper towel, then place in the oven to keep warm.
      4. In the same pan, add the tomatoes and lightly season with salt and pepper. Sauté until the skins darken. Once cooked, transfer tomatoes to a bowl and place in the oven to keep warm.
      5. In a large shallow bowl, whisk the eggs, milk, chilli powder (if using) and a pinch of salt.
      6. Wipe out the pan, then return pan to a medium heat with 1 tbs of butter. Dip the pieces of bread, one at a time into the egg mixture, being sure to coat them thoroughly.
      7. Once coated, place the bread in the heated pan to cook for 6-8 mins, turning once. Cook a couple of pieces at a time, placing cooked pieces in the oven to keep warm.
      8. To assemble, divide the french toast between two plates. Top with bacon, avocado, then tomatoes. Sprinkle over the feta and coriander, then enjoy!

      This recipe by A Better Choice !

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    14. December 18

      Santa Hat Brownies

      SANTA HAT BROWNIES
      If you were in search of a last minute dessert, we’ve got you covered! These adorable Santa Hat Brownies are the perfect sweet treat for all ages.

      Prep : 50 minutes

      Serves : 9

      Ingredients :
      • 1 cup milk or dark chocolate
      • ½ cup chocolate chips
      • ¾ cup plain flour
      • 1 tsp vanilla extract
      • ¾ cup vegetable or coconut oil
      • ½ tsp salt
      • ¼ tsp baking soda
      • 2 eggs
      • ¾ cup brown sugar
      • 2 tbsp water
      • 9 fresh strawberries, hulled
      • Pre-made frosting
      Method :
      1. Preheat your oven to 180C and line an 8×8 pan with baking paper.
      2. In a bowl, combine the flour, salt and baking soda.
      3. In another bowl, whisk together the eggs, brown sugar and vegetable oil until well combined, then whisk in the vanilla and water.
      4. Add your wet ingredients to your dry ingredients, and mix well to combine.
      5. Melt 1 cup of chocolate in the microwave in short bursts or on the stove top, then stir into your brownie batter.
      6. Lastly, stir in ½ a cup of chocolate chips or bits.
      7. Pour the brownie batter into the lined baking pan and bake for 50 mins or until just firm to touch.
      8. Remove the brownies from the oven and transfer them to a cooling rack to cool.
      9. Once your brownies have cooled down, cut them into 9 squares. To make the Santa hats, top each brownie with a piped dollop of frosting, then a strawberry, and a small blob of frosting on top.

      This recipe by A Better Choice !

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    15. 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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    16. 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 !

      Shop for your ingredients in-store or online.

    17. 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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    18. 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 !

      Shop for your ingredients in-store or online.

    19. 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 !

      Shop for your ingredients in-store or online.

    20. 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 !

      Shop for your ingredients in-store or online.

    21. 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 !

      Shop for your ingredients in-store or online.

    22. 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 !

      Shop for your ingredients in-store or online.

    23. 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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    24. 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 !

      Shop for your ingredients in-store or online.

    25. 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 !

      Shop for your ingredients in-store or online.

    26. 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 !

      Shop for your ingredients in-store or online.

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