• June 21

    Eggplant Lasagne

    Preparation: 1 hour 30 minutes

    Serves: 6

    Ingredients :
    • 2 large eggplants, sliced lengthwise (approx. ¾ inch thick)
    • 3 ½ tbsp olive oil
    • Salt & pepper, to taste
    • 450g button mushrooms, sliced
    • 3 cloves garlic, minced
    • ½ tsp dried oregano
    • 650g passata
    • 425g ricotta cheese
    • 450g spinach, wilted
    • ½ cup parmesan, grated
    • 1 large egg
    • 1 cup grated mozzarella
    • 2 tbsp fresh parsley, chopped
    Method :
    1. Preheat oven to 200C. Line two trays with baking paper. Coat a 9×13-inch baking dish with non-stick cooking spray and set aside.
    2. Arrange the sliced eggplant in a single layer on the two trays. Brush 2 ½ tbsp of the olive oil over both sides of all the eggplant slices. Sprinkle with salt and pepper, then place in the oven.
    3. Roast the eggplant until the slices are soft and golden, for around 25 mins, flipping the slices over, and swapping the position of the pans halfway through. Remove the trays from the oven, then reduce the oven temperature to 180C.
    4. Meanwhile, in a large pan, heat the remaining ½ tbsp of olive oil over a medium heat. Add the sliced mushrooms, and sauté until the mushrooms are soft, around 7 mins.
    5. Then add the minced garlic, ½ tsp salt, and oregano. Cook for a further 2 mins, then remove the pan from the heat. Add the passata to the pan and stir to combine.
    6. In a large bowl, add the ricotta, ¼ cup grated parmesan, egg, and season with salt and pepper. Stir, until the mixture is well combined.
    7. Stir in the spinach, using a fork to distribute it as evenly as possible.
    8. Spoon half of the mushroom tomato sauce on the bottom of the prepared baking dish and spread it in an even layer.
    9. Lay four eggplant slices on top, followed by all the ricotta mixture. Place another four slices of eggplant on top, and then add the remaining mushroom tomato sauce on top.
    10. Sprinkle over the mozzarella and remaining ¼ cup parmesan. Bake in the oven for 25 to 30 mins, until the cheese is melted, and the lasagne is hot.
    11. Remove the lasagne from the oven and sprinkle with fresh herbs. Allow to rest for 5-10 mins before serving.

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    1. June 16

      Asparagus, Tomato & Feta Salad

      Preparation: 20 minutes

      Serves: 6 (as a side)

      Ingredients :
      • 900g asparagus, trimmed
      • 1 punnet cherry tomatoes, halved
      • 2/3 cup walnuts, chopped and toasted
      • 1/2 cup crumbled feta
      • 4 tbsp balsamic vinegar
      • ¼ cup olive oil
      • 2 tsp Dijon mustard
      • 2 tsp honey
      • Salt and pepper, to taste
      Method :
      1. Steam your asparagus using your preferred steaming method (we use the microwave to save time!) until slightly tender when pierced with a fork.
      2. While the asparagus is steaming, prep your vinaigrette by combining the balsamic, oil, Dijon mustard, honey, salt and pepper in a small bowl, whisking until combined.
      3. Transfer your slightly cooled asparagus to a bowl, along with the tomatoes and walnuts. Pour your vinaigrette over the top and add half of your feta. Toss.
      4. Transfer to a platter to serve, and top with remaining feta. Season with additional salt and pepper, if desired.

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    2. June 16

      Apple Upside-Down Cake

      Preparation: 45 minutes

      Serves: 12

      Ingredients :


      • 3 apples
      • 60g unsalted butter
      • 2 tbs brown sugar
      • 1 tsp cinnamon
      • Juice of ½ a lemon


      • ½ cup salted butter
      • 2 tbs brown sugar
      • 2 eggs
      • 1 tsp vanilla extract
      • 1 cup plain flour
      • 1 ½ tsp baking powder
      • 1 tsp salt
      • ½ cup milk
      Method :
      1. To make the apples, cut apples into thin slices, ensuring you remove the core and seeds.
      2. In a pan on the stove, heat butter, sugar, cinnamon and lemon juice until well combined. Add in your apple slices. Stir well and cook for 5-10 mins, then allow to rest for 5-10 mins.
      3. To make the cake, while your apples are cooking, pre-heat the oven to 180C and line a springform tin with baking paper.
      4. Cream together your softened butter and brown sugar until you get a light and creamy texture. Add in the vanilla, then eggs (one after the other) and beat well.
      5. In a separate bowl, combine flour, baking powder and salt. Add half of the dry mixture, as well as half of the milk to your mixing bowl and combine. Repeat with the other half of the mixture until you’ve got a cake batter.
      6. In your springform tin, pour in the caramelised apples. Next, pour over the cake batter, place in the oven, and cook for approx. 25 mins.
      7. Remove cake from the oven and turn cake out upside-down so your apples sit on top of the cake. Slice and enjoy with some ice-cream.

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    3. June 9

      Chicken Noodle Soup

      Preparation: 1 hour

      Serves: 6

      Ingredients :
      • 1 roast chicken, shredded
      • 2L chicken stock
      • 200g egg noodles
      • 200g green beans
      • 1 ear of corn (kernels only)
      • 100g spinach
      • 1 large celery stick, sliced
      • 2 carrots, sliced
      • 1 brown onion, finely sliced
      • 1 tbsp olive oil
      • 4 garlic cloves, minced
      • Salt & pepper, to taste
      • ¼ cup fresh parsley leaves
      Method :
      1. In a deep pot, heat the olive oil and garlic along with the brown onion. Add in the sliced celery and carrot, and stir repeatedly to soften the vegetables. Next, add in the green beans and corn kernels.
      2. Once these are well combined and the beans begin to soften, add in your chicken stock. Mix well again and allow mixture to simmer.
      3. Add in the egg noodles, along with the spinach to wilt. Allow the egg noodles to soften and cook, before adding in the shredded chicken. Ensure this is well combined, and season with salt and pepper as desired.
      4. Cook for a further 10 minutes to allow flavours to combine before serving.

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    4. June 8

      Baked Apples

      Preparation: 1 hour

      Serves: 6

      Ingredients :
      • 3 medium, sweet red apples
      • 1 tbs brown sugar
      • ¼ tsp ground cinnamon
      • 115 g unsalted butter
      • ¾ cup plain flour
      • ¾ cup rolled oats
      • ½ cup brown sugar
      • ¼ tsp ground cinnamon
      • 1/8 tsp salt
      • Vanilla ice cream, to serve
      Method :
      1. Preheat oven to 190C. Spray a baking dish with non-stick cooking spray. Ensure that 6 apple halves can fit in the dish.
      2. Halve the apples from stem to bottom, then use a spoon to scoop out the core of each half.
      3. Arrange the apple halves in the baking dish, flesh facing up. Scatter 1 tbs of brown sugar and ¼ tsp of cinnamon over the apples.
      4. To make the topping, melt the butter in a pan over a medium heat. Once melted, remove the pan from the heat, then stir in the flour, oats, salt and remaining brown sugar and cinnamon.
      5. Divide the topping between the 6 apple halves, lightly pressing it down.
      6. Cover the baking dish with aluminium foil and bake for around 25 mins. Remove the aluminium foil, then bake another 20-30 mins, or until the apples are soft and the topping is a beautiful golden brown.
      7. To serve, place apple halves in serving bowls and top with a scoop of ice cream. Enjoy!

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    5. June 1

      Zucchini & Goat’s Cheese Slice

      Preparation: 1 hour 10 mins

      Serves: 4 – 6

      Ingredients :
      • 6 eggs, lightly beaten
      • 1 cup self-raising flour
      • 500g zucchini (approx. 4)
      • 4 spring onions, finely chopped
      • 150g goat’s cheese, crumbled
      • ¾ cup parmesan, grated
      • 100g pancetta (half chopped finely and half thinly sliced)
      • ¼ cup fresh dill, finely chopped
      • ¼ cup fresh parsley, finely chopped
      • Salt and pepper, to taste
      • ½ tbs olive oil
      • Fresh salad leaves, to serve
      Method :
      1. Preheat oven to 200°C. Line a shallow brownie/loaf pan with baking paper.
      2. To prepare the zucchini, grate three of them, and thinly slice the remaining one using a vegetable peeler.
      3. Whisk together the eggs and flour in a large bowl until combined.
      4. Add in the grated zucchini, spring onion, goat’s cheese, parmesan, chopped pancetta, dill and parsley. Season with salt and pepper and stir well to combine.
      5. Spoon mixture into the prepared pan and smooth the top with a spoon or spatula.
      6. Alternate slices of zucchini and pancetta strips on top, then brush with olive oil. Bake in the oven for 45 mins or until the slice is firm and golden brown.
      7. Allow slice to cool in the pan for 15 mins, then cut into slices and serve warm.

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    6. May 31

      Pumpkin & Pear Soup

      Preparation: 20 mins

      Cooking : 40 mins

      Serves: 6

      Ingredients :
      • 3 small brown onions, diced
      • 3 tbs butter
      • 3 garlic cloves, minced
      • 1-inch fresh ginger, grated
      • 2 pears, peeled, roasted & chopped
      • 4 cups roasted pumpkin flesh
      • 2 cups chicken stock (plus more if required)
      • ½ tsp ground cinnamon
      • 1 cup croutons
      • 3 slices pancetta, finely chopped
      • 2 tsp olive oil
      • 3 tsp fresh parsley, finely chopped
      • Salt & pepper, to taste
      Method :
      1. In a large pot, heat the butter over a medium-low heat and add the onions, cooking until the onions are translucent and starting to brown.
      2. Add the garlic and ginger and cook for another couple of mins.
      3. Add the roasted pumpkin flesh and roasted pears, as well as the chicken stock. Note: Add more broth if it needs it.
      4. Season with salt, pepper and cinnamon and simmer over a low heat for approx. 30 mins.
      5. Allow the mixture to cool to room temperature. Then, blend the mixture, adjusting the seasonings as required and adding additional stock to reach your desired soup thickness.
      6. To make the garnish, heat the oil in a fry pan, and add the chopped pancetta. Cook the pancetta until it’s beginning to crisp up, then add the croutons, and salt and pepper to taste.
      7. Cook, stirring often until the croutons are golden brown.
      8. Remove from the heat and stir through the chopped parsley. In individual bowls, top the soup with the garnish mixture and serve immediately.

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    7. May 27

      Eggplant Parmigiana Pizza

      Preparation: 30 mins

      Serves: 1 – 2 

      Ingredients :
      • 1 pizza base
      • 6 tomatoes
      • 1 tsp olive oil
      • 1 tsp salt
      • 1 tsp pepper
      • 1 tsp dried oregano
      • 1 tsp chopped garlic
      • 1 tsp chilli flakes
      • 2 tbsp tomato paste
      • ½ tsp sugar
      • 1 small eggplant, sliced
      • 250g mozzarella, sliced
      • 1 tbsp parmesan
      • Handful of fresh basil leaves
      • 1 fresh tomato, sliced
      • 2 tsp olive oil
      Method :
      1. In a pot of boiling water, score your tomatoes on one side and place them into the water until the skin begins to peel. Drain, peel the tomatoes, and chop them roughly.
      2. In a hot fry pan, heat oil and garlic before adding the onions and sautéing until translucent.
      3. Then add the tomatoes, oregano, chilli flakes, tomato paste and salt. Stir occasionally for a few mins before adding in your sugar, and stirring well for another few mins.
      4. While your tomato sauce is cooking, heat up a fry pan with oil and place in the eggplant slices. Cook until golden on this side, flip, and repeat. Drain eggplant slices on some paper towel.
      5. Preheat your oven to 180C. Assemble your pizza by generously spreading on tomato sauce, before adding your eggplant rounds, mozzarella, fresh tomato and parmesan.
      6. Bake in the oven for 15 mins, or until the cheese is golden brown. Top with fresh basil, slice and enjoy.

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    8. May 26

      Banana Sushi Rolls

      Preparation: 5 mins

      Serves: 1

      Ingredients :
      • 1 large tortilla
      • 1 ½ tbs smooth peanut butter
      • 1 banana, peeled
      • ¼ cup finely chopped fresh fruit (we used raspberries, kiwi fruit, red grapes and mandarin)
      • ½ kiwi, sliced
      • 2 tbs cream cheese or ricotta
      Method :
      1. Lay the tortilla on a flat surface and spread the peanut butter all over the surface.
      2. Place the banana on one end of the tortilla, and then roll it up tightly. The peanut butter will help the wrap stay rolled up.
      3. Cut the roll into even slices, then place on a plate or small serving platter.
      4. Spread the cream cheese on top of the rolls, then top with the chopped fruit. Enjoy!

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    9. May 26

      Warming Chai Smoothie

      Preparation: 5 mins

      Serves: 1

      Ingredients :
      • 1 cup fresh spinach
      • 1 cup brewed black tea
      • 1 cup coconut milk
      • 1 ripe pear, cored and peeled
      • 1 ripe apple, cored and peeled
      • 2 dates
      • 1 tsp ground cinnamon
      • ½ inch piece fresh ginger
      • ¼ tsp ground cardamom
      Method :
      1. In a blender, combine spinach, tea, and coconut milk until smooth.
      2. Add the remaining ingredients and blend for a few minutes until the mixture is smooth. To serve smoothie warm, heat mixture gently over a low heat on the stove or transfer to mugs and heat in the microwave.

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