• January 12

    Beef and Mushroom Blended Stroganoff Pasta Bake

    Beef and Mushroom Blended Stroganoff Pasta Bake

    Preparation Time : 1 hour

    Serves : 4-6

    Ingredients :
    • 350g cup mushrooms, finely diced
    • 150g beef mince
    • 1 egg
    • 2 tbsp breadcrumbs
    • 4 sprigs parsley, chopped
    • 1 tsp salt
    • 1 tsp coarse black pepper
    • 1 tbsp olive oil
    • 30g butter
    • 1 onion, diced
    • 1 tbsp paprika
    • 1 pinch cayenne pepper
    • 200g cup mushrooms, quartered
    • 2 cups beef stock
    • ¾ cup white wine
    • 2 tbsp tomato paste
    • 1 tsp dijon mustard
    • ½ cup sour cream
    • 2 cups dried pasta
    • Sour cream
    • Chopped chives or parsley
    Method :
    1. Preheat oven to 180℃. Combine grated mushrooms, mince, egg, breadcrumbs, parsley and seasoning in a bowl. Mix until well combined then roll into small meatballs.
    2. Heat oil in a large frying pan or oven proof pan. Cook meatballs for 2-3 minutes or until lightly browned all over. Remove from the pan and set aside.
    3. In the same pan, add the butter and cook onions over medium heat until translucent. Add paprika, cayenne pepper and quartered mushrooms. Cook, stirring for 1-2 minutes.
    4. Add stock, wine, tomato paste, mustard and sour cream to the pan. Stir to combine then return meatballs to the pan with pasta. Gently stir to combine. Cover the pan with an oven-proof lid or aluminium foil. Place in the oven and bake for 35-40 minutes.
    5. Remove from the oven and allow to stand for 5 minutes before serving. Serve with additional sour cream and freshly chopped herbs.

    Recipe by : A Better Choice

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  • January 11

    Chicken Ramen

    Chicken Ramen

    Preparation Time : 35 minutes

    Serves : 2

    Ingredients :
    • 2 chicken breasts, cooked and sliced
    • 2 tsp sesame oil
    • 2 tsp fresh ginger, grated
    • 4 – 5 garlic cloves, minced
    • 3 tbsp soy sauce
    • 2 tbsp mirin
    • 4 cups chicken stock
    • ½ cup fresh mushrooms
    • Salt and pepper, to taste
    • 2 large eggs
    • ½ cup spring onion, finely sliced
    • 2 packets dried ramen noodles
    • ½ cup corn kernels
    Method :
    1. Heat oil in a large pot over medium heat. Add in garlic and ginger and cook for approx. 3 minutes until softened.
    2. Add in the soy sauce and mirin and stir to combine. Cook for another minute, then add in the stock, cover and bring to boil.
    3. Remove the lid, and let simmer uncovered for 5 minutes, then add in the mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
    4. Fill another pot with enough water to cover the eggs and bring to the boil. Gently lower the eggs into the pot and simmer for 7 minutes. Once cooked, transfer the eggs into a large bowl filled with ice water. Keep eggs submerged in the bowl for at least 5 minutes or until cool enough to peel away the shell. Once peeled, slice in half, length-wise and set aside.
    5. Cook the ramen noodles in boiling water for 2 – 3 minutes.
    6. To assemble, divide the noodles into two large bowls. Add in the sliced chicken, mushrooms and broth. Top with spring onion, corn and a soft-boiled egg.

    Note: For an even quicker option, buy a cooked chicken roast.

    Recipe by : A Better Choice

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  • January 7

    One-pan Thai Salmon

    one pan salmon recipe

    Preparation Time : 1 hour

    Serves : 4

    Ingredients :
    • 2 tbsp vegetable oil
    • 2 shallots, thickly sliced
    • 300g white potatoes, quartered
    • 1 lemongrass stalk, bruised
    • 4 tbsp green curry paste
    • 400g can coconut milk
    • 200-300ml vegetable stock
    • 2 tbsp fish sauce
    • 1 tbsp brown sugar
    • 1 zucchini, peeled into ribbons
    • 100g baby spinach
    • 4 skinless salmon fillets
    • 3 limes (2 juiced and 1 sliced into wedges, to serve)
    • 3 spring onions, sliced
    • Fresh coriander and/or Thai basil, to serve
    • Cooked jasmine rice, to serve
    Method :
    1. Pre-heat the oven to 180C fan-forced. Put the oil in a deep dish (about 30 x 30cm). Add in the shallots, potatoes, and lemongrass. Roast for 10 mins or until fragrant, ensuring the shallots don’t burn.
    2. Once done, remove the dish from the oven and stir in the curry paste, coating everything. Return dish to the oven for 2 mins until its fragrant. Next, add in the coconut milk and 200ml vegetable stock. Place dish back in the oven again for 15-20 mins until the sauce has thickened slightly, and the potatoes are just tender.
    3. Season to taste with the fish sauce and sugar, then stir through the zucchini ribbons and spinach. If you find the sauce is too thick, add another 50-100ml of vegetable stock, remembering that the zucchini will release some water as well.
    4. Nestle the salmon fillets into the sauce and bake for a further 10-15 mins or until the salmon is cooked to your liking.
    5. Add the lime juice and taste. You want a perfect balance of sweet and sour. Adjust the seasoning by adding more lime juice, fish sauce and salt and pepper, if necessary. Scatter over the spring onions, if using, along with the fresh coriander and/or Thai basil, and the lime wedges. You’re welcome to serve on a bed of steamed jasmine rice if you like!

    Recipe by : A Better Choice

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  • January 5

    Pumpkin & Kale Risotto

    Pumpkin-Kale-Risotto Recipe

    Preparation Time : 1 hour

    Serves : 4

    Ingredients :
    • 3 tbsp olive oil
    • 1 tbsp butter
    • 1 tsp nutmeg
    • 1 ½ cups arborio rice, uncooked
    • 1 large leek, thinly sliced
    • 4 garlic cloves, minced
    • ½ a butternut pumpkin, diced
    • 4 cups vegetable stock
    • 1 bunch kale, roughly chopped
    • ¼ cup parmesan, grated
    • Salt and pepper, to taste
    • Goat’s cheese, to serve
    Method :
    1. Preheat oven to 200C and line a tray with baking paper.
    2. Place the chopped pumpkin onto the lined tray, sprinkle with nutmeg, salt and pepper and bake until the edges are golden, around 30 mins. Once done, remove from oven and set aside.
    3. Over a medium heat, add the oil, butter and chopped leek to a deep pot and sauté for 4 mins. Next, add in the garlic and arborio rice. Cook for a few mins, stirring often. Season with salt and pepper.
    4. Add the roast pumpkin and stir until well combined, then add the vegetable stock, one cup at a time, stirring to combine between each addition. Once all the stock has been added, reduce the heat to a simmer and allow the rice to cook (around 20 mins).
    5. Be sure to stir often to avoid the risotto sticking to the bottom of the pan. With 5 minutes cook time remaining, add in the chopped kale and parmesan.
    6. Once done, serve topped with goat’s cheese. 

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  • December 31

    Rockmelon & Prosciutto Skewers

     

    Rockmelon Prosciutto Skewers

    Preparation Time : 30 minutes

    Serves : 16 mini Skewers

    Ingredients :
    • 1 rockmelon, scooped out with a melon baller
    • 170g sliced prosciutto, torn into pieces
    • 220g container mini bocconcini
    • Handful of fresh basil leaves

    Mint Pesto

    • 4 cups fresh mint leaves
    • ½ cup fresh basil leaves
    • Zest and juice of 1 lemon
    • ¼ cup pine nuts, toasted
    • 2 garlic cloves
    • ¼ cup olive oil
    • ¼ tsp each of salt, pepper and chilli flakes
    Method :
    1. To make the skewers, place the rockmelon balls, bocconcini, basil leaves and prosciutto pieces onto the skewers. You can do this in whatever order you’d like!
    2. To make the mint pesto, pulse the mint, basil, lemon zest, lemon juice, pine nuts and garlic in a food processor. Pulse until a breadcrumb like consistency is reached, then gradually pour in the olive oil. If the pesto is too thick, add a bit more olive oil. Next, add the salt, pepper, and chilli flakes, then blend again. Taste and season with more salt and pepper if needed.
    3. To serve, place the skewers onto a serving platter and drizzle over the mint pesto. Enjoy!

     

  • December 29

    Air Fried Cauliflower Arancini

    Preparation Time : 45 minutes

    Ingredients :
    • 1 medium cauliflower
    • 3 eggs
    • 2 cups breadcrumbs
    • 200g cheddar grated
    • ⅓ cup milk
    • 2 tbsp flour
    • Salt and pepper
    • Dried parsley
    • Oil spray
    Method :
    1. Wash and cut cauliflower into smaller pieces. Pat dry with paper towel. 
    2. Add to a food processor and process until fine with no large chunks remaining. 
    3. Transfer to a mixing bowl. Add splash of oil, salt and pepper, dried parsley, half of the grated cheddar cheese and one egg. Mix well
    4. Form a ball with your hands
    5. Beat two eggs and dip the ball into the egg mixture
    6. Cover the cauliflower ball with breadcrumbs and spray lightly with oil
    7. Add to a preheated air fryer and cook at 180C degrees for about 15 minutes or until golden brown
    8. While the arancini are cooking, mix the remaining cheese, milk, pepper and flour in a saucepan and heat until combined. 

    Dip your arancini into the cheesy sauce. Enjoy!  

    This recipe was made in collaboration with our friend Adrian (Melbourne Food Nerd)

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  • December 29

    Turkey Crunchy Salad

    Preparation Time : 35 minutes

    Serves: 4

    Ingredients :
    • 4 cups leftover roast vegetables, roughly chopped
    • 2 tbsp parmesan, finely grated
    • 2 tbsp panko breadcrumbs
    • 1 tsp fresh thyme, chopped
    • 130g berry truss tomatoes
    • 1 tbsp cranberry sauce
    • 1 ½ tbsp olive oil
    • 2 tsp red wine vinegar
    • 2 tsp wholegrain mustard
    • 400g leftover cooked turkey breast, sliced
    • 60g rocket
    • 1 avocado, sliced
    Method :
    1. Preheat oven to 180C fan-forced and line a large tray with baking paper.
    2. In a large bowl, combine the roast vegetables, parmesan, breadcrumbs, and thyme. Place the crumbed vegetables in a single layer onto the lined tray. Crush the vegetables slightly with a potato masher.
    3. Bake veggies in the oven for 20 mins, adding the tomatoes in the last 5 mins of cooking. Allow to stand for 5 mins.
    4. While the veggies are cooking, whisk together the cranberry sauce, oil, vinegar, mustard and 1 tbsp water in a small bowl. Season with salt and pepper.
    5. On a serving platter, arrange the turkey, rocket, avocado, vegetables, and tomato. Drizzle with the dressing then serve!

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  • December 23

    Green Bean, Fig & Feta Salad

    Green-bean-fig-feta-salad-800x520

    Preparation Time : 15 minutes

    Serves: 6

    Ingredients :
    • 400g green beans, trimmed
    • 4 fresh figs, quartered
    • ½ bunch mint, leaves picked
    • 120g feta
    • 2 tbsp sunflower seeds
    • 1 shallot, finely chopped
    • ¼ cup champagne (or olive oil)
    • ¼ cup apple cider vinegar
    Method :
    1. To make the dressing, combine the shallot, champagne, and apple cider vinegar in a bowl. Set aside.
    2. Blanch the beans in a large pot of boiling, salted water for 3 mins or until bright green and tender. Drain the beans, then place in a bowl of iced water to stop the cooking. Once cool, drain again and pat dry.
    3. To serve, place the beans on a platter, top with the fresh figs, mint leaves, and feta. Drizzle over the dressing and scatter over the sunflower seeds. Enjoy!

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  • December 17

    Strawberry & Mango Popsicles

    Strawberry-Mango-Popsicles-800x520

    Preparation Time : 10 minutes + freeze time

    Serves: 8

    Ingredients :
    Method :
    1. In a blender, combine the strawberries with ¼ cup orange juice. Blend until smooth, then pour the mixture into 8 popsicle moulds.
    2. Quickly rinse the blender. Next, add the cubed mango and remaining ¾ cup orange juice to the blender. Blend until smooth, then pour the mango mixture on top of the strawberry mix, filling the moulds almost to the top. Insert popsicle sticks.
    3. Place the popsicle moulds into the freezer and freeze until firm, around 4 hours.
    4. Note: To remove the popsicles from the mould, run under hot water for 10 secs and then gently pull the popsicles out of the moulds.

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  • December 15

    Avocado & Mango Salad

    Avocado-Mango-Salad-800x520

    Preparation Time : 20 minutes 

    Serves: 4

    Ingredients :
    • 1 avocado peeled, pitted, and diced
    • 1 mango peeled, pitted, and diced
    • 1 tbsp fresh lime juice
    • 4-6 cups salad leaves
    • ½ tbsp honey
    • 1 tbsp olive oil
    • ½ cup feta, crumbled
    • ¼ cup walnuts
    • ¼ tsp salt
    • ½ tsp chilli powder (or adjust to your spice preference)
    Method :
    1. In a small bowl, whisk together the lime juice, olive oil, honey, salt, and chilli powder until well combined.
    2. Toast the walnuts in a dry pan over a medium heat for 2-3 mins, stirring constantly, until fragrant and slightly golden. Remove walnuts from the pan and allow to cool before roughly chopping.
    3. To serve, arrange the salad leaves on a platter before topping with the mango, avocado, and walnuts.
    4. Sprinkle over the feta and season with salt and pepper. Drizzle over the dressing, then enjoy!

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