In a large frypan, heat olive oil. Add in the chicken, diced eggplant, tomatoes, and seasonings and cook over a medium heat until well coated and the eggplants are cooked through. Season with salt and pepper, to taste.
Meanwhile, combine the grated carrot, apple, and beetroot to make a slaw.
To assemble the tacos, spread some aioli in the centre. Top with the eggplant and chicken mix, then top with the slaw. Finally, garnish with feta, coriander, peanuts and serve with a lime wedge.
Heat olive oil in a large fry pan over a medium heat. Generously season the salmon with salt and pepper, then cook for 2 mins on each side or until they’re cooked to your liking. Once done, transfer salmon to a plate and let sit for 5 mins before using a fork to flake the salmon.
Cook the rice according to the packet directions. Once done, transfer to a large platter or serving bowl, then allow to sit for 5 mins to cool.
Top the rice with the orange segments, pomegranate seeds, salmon, and mint. Drizzle over the reserved orange juice, then serve!
Preheat oven to 180°C/160°C fan forced. In a food processor, blend the spinach, parsley and 250ml milk until very finely chopped. Set aside.
In a pot of boiling salted water, cook the macaroni according to packet instructions. In the last two mins of cooking, add in the broccoli florets. Once done, drain, then refresh under cold water. Set aside.
While the macaroni is cooking, melt the butter in a large saucepan over a medium heat. Next, add the onion and cook, stirring, for 4 mins or until softened.
Stir in the flour, then cook until mixture is thick. Slowly add in the remaining 750ml milk, whisking, until well combined. Bring mixture to the boil, then reduce heat to low. Simmer, stirring constantly, until sauce has thickened.
Finally, stir through the Dijon mustard and 1 cup grated cheese. Cook, stirring, until the cheese has melted.
Add the spinach mixture to the sauce, stirring until well combined. Add the macaroni and broccoli to the sauce and season with salt and pepper.
Transfer the mixture to a 9L baking dish. Scatter over the remaining grated cheese, then bake in the oven for 25 mins or until golden brown.
Remove baking dish from oven then allow to cool for 5 mins before serving. Enjoy!
Heat 1 ½ tbsp of olive oil in a saucepan over a medium heat. Add the onion mixture and bay leaves to the pan and cook, stirring, for 6 mins or until soft. Season with salt and pepper, then transfer to a bowl.
Heat remaining olive oil in the pan over a high heat. Cook the chopped mushrooms, stirring, for 3Â mins or until soft.
Stir onion mixture and lentils into the mushrooms. Next, stir through the diced tomatoes, stock and passata. Reduce heat to low and cook, covered, stirring occasionally, for 45 mins or until the lentils are tender. Season to taste with salt and pepper.
While the lentils are cooking, cook pasta in a large saucepan of salted boiling water until al dente, then drain.
To serve, divide the cooked pasta between serving bowls and top with the Bolognese. Sprinkle with the grated Parmesan and chopped parsley. Enjoy!
In a large pan on the stove, pour in your pear juice. Add vanilla bean as well as the caster sugar and cardamom, and bring to a simmer. Allow this mixture to cool, before straining into a serving jug.
Pour in the apple cider vinegar, sparkling water and rose water.
Serve in glasses with ice, slices of fresh pear, rosemary and thyme.
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.
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.
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.
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.
Remove from the oven and allow to stand for 5 minutes before serving. Serve with additional sour cream and freshly chopped herbs.
Heat oil in a large pot over medium heat. Add in garlic and ginger and cook for approx. 3 minutes until softened.
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.
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.
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.
Cook the ramen noodles in boiling water for 2 – 3 minutes.
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.
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 :
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.
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.
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.
Nestle the salmon fillets into the sauce and bake for a further 10-15 mins or until the salmon is cooked to your liking.
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!
Preheat oven to 200C and line a tray with baking paper.
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.
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).
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.
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!
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.
To serve, place the skewers onto a serving platter and drizzle over the mint pesto. Enjoy!
Preheat oven to 180C fan-forced and line a large tray with baking paper.
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.
Bake veggies in the oven for 20 mins, adding the tomatoes in the last 5 mins of cooking. Allow to stand for 5 mins.
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.
On a serving platter, arrange the turkey, rocket, avocado, vegetables, and tomato. Drizzle with the dressing then serve!
To make the dressing, combine the shallot, champagne, and apple cider vinegar in a bowl. Set aside.
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.
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!
In a blender, combine the strawberries with ¼ cup orange juice. Blend until smooth, then pour the mixture into 8 popsicle moulds.
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.
Place the popsicle moulds into the freezer and freeze until firm, around 4 hours.
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.
½ tsp chilli powder (or adjust to your spice preference)
Method :
In a small bowl, whisk together the lime juice, olive oil, honey, salt, and chilli powder until well combined.
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.
To serve, arrange the salad leaves on a platter before topping with the mango, avocado, and walnuts.
Sprinkle over the feta and season with salt and pepper. Drizzle over the dressing, then enjoy!
Preparation Time : 15 minutes + Overnight soak time
Serves: 4
Ingredients :
3 mangoes
300g rolled oats
275ml milk of your choice
125ml cold water
1 large apple, grated
200g yoghurt
Chopped pistachios & pomegranate seeds, to serve
Method :
Cut all the flesh around the core of the mangoes, then discard the peel. Chop the mango flesh into rough chunks, then place in a blender and blend until smooth. Note: Add a dash of water if necessary.
Next, in a large bowl, combine the rolled oats, milk, blended mango, grated apple and water.
Stir in the yoghurt, then cover and allow mixture to chill overnight.
To serve, divide the overnight oat mixture among bowls, then top with chopped pistachios and pomegranate seeds. Enjoy!
1  layer of diced vegetables of your choice (we’ve used sweet potato, onion, zucchini, capsicum and potatoes)
Coconut oil
Salt and pepper
Method :
Preheat oven to 180 degrees CÂ
Place all marinade ingredients together in a blender. Blend until smooth. Set 1/4 cup aside.Â
Place chicken in a bowl and pour remaining marinade over top reserving the 1/4 cup for basting. Set chicken aside.Â
Dice your vegetables and place in a baking dish. Try to make them fairly similar in thickness so they cook in about the same amount of time. Toss the vegetables with oil, salt and pepper and spread out.Â
Place marinated chicken over the vegetables, spooning a couple teaspoons of the marinade over them if you like. Â
Bake 25 minutes in the middle of the oven.Â
Baste the chicken with a little more of the remaining marinade. Bake 10 more minutes or until chicken is done and vegetables are tender.Â
You could serve with:  Basmati rice, cucumber raita and naan bread.Â
1 small head cauliflower, cut into bite-sized pieces
1 large, sweet potato, sliced into cubes
1 tbsp olive oil
1 tsp chilli powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp dried oregano
Salt & pepper, to taste
1 lime, juiced
1 can black beans, drained & rinsed
Flesh of 1 avocado, diced
Mini tortillas, heated
Fresh coriander, chopped
Lime wedges, to serve
Chipotle sauce, to serve
Method :
Preheat oven to 220C, and line a large baking tray with baking paper.
Place the cauliflower and sweet potato in a large bowl. Add the olive oil, dried herbs, and lime juice, tossing to coat.
Transfer the veggies to the lined baking tray, and arrange in an even, single layer.
Roast the veggies for 25 mins, tossing the veggies around the halfway mark. Once the 25 mins is up, add the black beans to the tray, season with a generous pinch of salt, then roast in the oven for a further 5 mins. Remove from the oven and set aside.
Top each heated tortilla with a scoop of the roasted veggies and black beans, then top with some freshly chopped coriander, chipotle sauce and diced avocado. Enjoy!
In a bowl, mix together the olive oil, lemon slices, garlic, oregano, salt, and pepper. Add in the lamb chops and marinate for 20 mins – 1 hour.
Preheat oven to 200°C.
Heat a large cast iron, oven safe pan over a medium-high heat. Add the marinated lamb chops to the pan and cook each side for 3 mins until browned.
Place the pan in oven for 8-10 mins or until the chops are cooked. Once done, remove chops from the oven and let rest for 2 mins. Cover to keep hot.
While the chops are cooking, add the spinach in batches to a hot fry pan, stirring for 2 mins, or until the spinach is just wilted. As each batch wilts, remove the spinach from the pan and squeeze out any excess water. Set aside.
Next, melt the butter in the frypan. Add the onion and garlic and cook over a low heat until the onion is soft and translucent. Add in the spinach, salt, and pepper, and cook for 1 min. Add the cream, bring mix to a simmer and cook for around 2 mins. Stir through the lemon juice.
In a food processor or blender, blend the spinach mixture until well combined. Season with more salt and pepper, to taste.
To serve, spoon the creamed spinach onto each of the 4 plates, then place 3-4 lamb chops on top. Top with some fresh rosemary leaves and serve immediately.
Place walnuts, peas, dried herbs, parmesan, garlic, lemon juice and 1 cup olive oil in a blender, and blend until a paste has formed. Season with salt and pepper to taste, then set aside.
Cook pasta of your choice in a pot of boiling salted water according to packet directions. Once al dente, drain, reserving 2/3 cup of the cooking water.
In a large bowl, add the pasta to the pesto, then add the reserved cooking water. Stir to coat, then divide the pasta between bowls. Top with extra chopped walnuts to serve and enjoy!
Prepare all your vegetable fillings and set them up ready for assembly.
Next, fill a shallow bowl with water. Dip one rice paper wrapper into the water until it’s translucent then lay your rice paper flat on a cutting board.
Fill the middle of the rice paper with the veggies and roll fillings (veggies and noodles), then wrap it up like a little burrito, being sure to fold in the two sides to keep the veggies enclosed.
To make the dipping sauce, combine all the sauce ingredients in a small bowl until well combined.
Serve the rice paper rolls immediately with the dipping sauce. Enjoy!
In a large pan, heat 1 tbsp olive oil before adding the diced chicken and cooking for 7-8 mins or until cooked through and browning on the edges. Once done, remove chicken from the pan and wipe out any excess liquid.
Using the same pan, add remaining 1 tbsp of olive oil to the pan. Add the onion, capsicums, and broccoli and cook for another 7-8 mins or until the veggies are beginning to soften.
Meanwhile, prepare the sauce in a medium bowl by whisking together the pineapple juice, vinegar, soy sauce, sesame oil and cornflour.
When the veggies are ready, add the cooked chicken back into the pan, along with the sauce and diced pineapple. Cook over a medium heat for 5-6 mins or until the sauce has thickened.
Serve on a bed of rice and sprinkle with sesame seeds. Enjoy!
Place the wheel of brie in a 6-inch cast iron pan and bake in the oven for 10-15 mins or until the brie is gooey.
While the brie is baking, make the caramelised apples. Melt the butter in a saucepan over a medium heat. Add the diced apples and brown sugar, stirring. Stir often for 5-8 mins or until the apples are tender and a caramel sauce has formed. Finally, stir through the pecans.
Remove the baked brie from the oven, then top with the caramelised apple mix. If not baking the brie, simply place the caramelised apple mix on top of the chilled brie wheel.
Serve immediately alongside apple slices and crackers, or whatever accompaniments you’d like!
Heat olive oil in a pan over a medium heat. Add the onion and cook for 5 mins, until it is soft and translucent. Then add the mushrooms to the pan, cook for 3 mins, until they’re soft.
Add the kale to the pan, cooking for a further 2 mins, until the kale is wilted.
While the vegetables are cooking, beat the eggs with the salt, pepper, and oregano. Add the eggs to the pan and cook for 3-4 mins, until the eggs are cooked through.
Sprinkle the feta cheese evenly over the contents of the pan, then remove the pan from the heat and allow to cool.
Scoop ¾ cup of the cooled egg & vegetable mixture onto each tortilla. Sprinkle each with ¼ cup of the grated cheddar cheese, then fold the ends over and roll tightly to form a burrito.
Heat each burrito in a microwave until it is steaming hot, then place in a sandwich press to crisp up the outsides if desired. Enjoy!
Cook your sausages in a frypan over a high heat in a bit of olive oil, until brown all over. Once cooked, remove sausages from the pan and slice them on the diagonal, then set aside.
In the same pan, add another drizzle of olive oil and cook your garlic and onion until translucent. Then add in your curry powder and stir.
Add the flour and stir again, before slowly pouring in the chicken or beef stock, stirring well.
Add in your carrots, and season with salt and pepper, to taste.
Lastly, add the sausages back in, and simmer until the sauce has thickened.
Serve the curried sausages over your choice of mash, rice or pasta, alongside cooked peas.
Preheat the oven to 240°C with a rack in the centre of the oven.
Line a tray with baking paper. Trim any tough ends of the broccoli heads, leaving around 5cm of stalk intact.
Slice the broccoli into 1cm thick steaks, starting in the centre of each broccoli head and working your way out to the edges. Note: To prevent waste, reserve any florets that fall off for roasting.
In a large bowl, combine the olive oil, minced garlic, and chilli flakes. Gently toss the broccoli steaks in the mixture until evenly coated.
Next, arrange the broccoli steaks, cut-side down, on the lined baking tray, then sprinkle with salt.
Roast in the oven for 10-12 mins. Once done, remove the tray from the oven, flip the broccoli steaks over, and sprinkle the sliced almonds over the top. Roast for an additional 8-10 mins, or until the broccoli is fork tender, and the sliced almonds are golden brown.
To serve, transfer the broccoli steaks to a platter, toss gently in the lemon juice, then top with the grated parmesan cheese. Garnish with the fresh lemon zest, then serve immediately.
Season the chicken with the coriander, oregano, salt and pepper. Grill, covered, until the chicken is golden and no longer pink, around 20 mins. Be sure to turn the chicken over at the 10 min mark.
Allow the chicken to rest and cool for 5Â mins, then slice into bite-sized slices.
Meanwhile, combine the olive oil, red wine vinegar and parsley in a small bowl to make the dressing. Season to taste with salt and pepper.
Divide the lettuce, cucumber, tomatoes, avocado, feta, and olives equally into 4 serving bowls. Top with the sliced chicken, then drizzle over the dressing.
Preheat oven to 180C. Thoroughly wash beetroot and pat dry. Wrap each beetroot in foil and place them all onto a lined baking tray.
Bake in the oven for 40 – 45 mins or until tender. Allow beetroot to cool enough so you can handle them.
To make the dressing, whisk together the orange juice, honey and white wine vinegar in a small bowl. Season with salt and pepper, to taste.
Peel the beetroot (Note: beetroot juices may stain your hands so wear gloves if desired). Cut each beetroot into quarters and place in a large bowl. Toss through the cumin and oil, and season with salt and pepper.
Heat ½ tbs olive oil in a frying pan over a medium-high heat. Add the sliced halloumi and cook, turning, for 3 mins, or until golden. Transfer to a plate lined with paper towel to drain.
Place the parsley, mint, chickpeas, beetroot, halloumi and orange segments onto a serving plate. Drizzle over the dressing and serve!
These colourful Thai Chicken Bowls are a great meal prep dish to prepare as lunches for the week. When mixed with the crunchy Carrot, Cabbage and tender chicken, the satay sauce really brings the dish together!
Preheat the oven to 215C and line a tray with baking paper.
In a large bowl, whisk together the olive oil, soy sauce and Sriracha. Next, add the chicken breasts, tossing to combine. Cover with cling wrap and refrigerate for 30 mins or overnight to allow the marinade flavours to develop.
Place the coated chicken breasts onto the lined tray and bake for 20 mins or until the chicken is cooked through. Once done, remove tray from the oven and allow chicken to rest for 5 mins before slicing.
Meanwhile, prepare the jasmine rice according to packet directions.
In a medium bowl, combine all the sauce ingredients using a whisk. Note: Add one tablespoon of water at a time, adding more if necessary.
Serve the sliced chicken on top of a bed of rice, topping with the cabbage, carrots, coriander, and peanuts (if using). Drizzle with the satay sauce, then serve! Or keep in containers for meal prepped lunches. Note: Keep the satay sauce separate. Only pour over when ready to eat.
