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  • October 13

    Kale, Mushroom and Feta Breakfast Burritos

    Time : 20 minutes

    Serves: 5

    Ingredients :
    • 2 tsp olive oil
    • 1 small brown onion, diced
    • 2 cups kale, finely chopped
    • 2 cups mushrooms, sliced
    • 5 eggs
    • ¼ tsp each salt & pepper
    • ½ tsp oregano
    • ½ cup feta, crumbled
    • 1 ¼ cup cheddar cheese, grated
    • 5 large tortillas
    Methods :
    1. 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.
    2. Add the kale to the pan, cooking for a further 2 mins, until the kale is wilted.
    3. 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.
    4. Sprinkle the feta cheese evenly over the contents of the pan, then remove the pan from the heat and allow to cool.
    5. 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.
    6. 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!

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  • October 13

    Curried Sausages

    Time : 20 minutes

    Serves: 4

    Ingredients :
    • 8 beef sausages
    • 1 tbsp curry powder
    • 3 tbsp plain flour
    • 2 cups beef or chicken stock
    • 2 garlic cloves, minced
    • 1 carrot, sliced
    • 1 onion, sliced
    • Olive oil
    • Salt and pepper, to taste
    • 2 cups peas, to serve
    • Mashed potato, cooked rice or pasta, to serve
    Methods:
    1. 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.
    2. 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.
    3. Add the flour and stir again, before slowly pouring in the chicken or beef stock, stirring well.
    4. Add in your carrots, and season with salt and pepper, to taste.
    5. Lastly, add the sausages back in, and simmer until the sauce has thickened.
    6. Serve the curried sausages over your choice of mash, rice or pasta, alongside cooked peas.

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  • October 7

    Roasted Broccoli Steaks

    Time : 30 minutes

    Serves: 3- 4

    Ingredients :
    • 2 medium broccoli heads
    • ¼ cup olive oil
    • 4 garlic cloves, minced
    • ¼ tsp chilli flakes
    • ½ tsp salt
    • 3 tbsp sliced almonds
    • 2 tsp freshly squeezed lemon juice
    • 2-3 tbsp parmesan cheese, freshly grated
    • Zest of half a lemon
    Methods :
    1. Preheat the oven to 240°C with a rack in the centre of the oven.
    2. Line a tray with baking paper. Trim any tough ends of the broccoli heads, leaving around 5cm of stalk intact.
    3. 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.
    4. In a large bowl, combine the olive oil, minced garlic, and chilli flakes. Gently toss the broccoli steaks in the mixture until evenly coated.
    5. Next, arrange the broccoli steaks, cut-side down, on the lined baking tray, then sprinkle with salt.
    6. 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.
    7. 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.

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  • September 30

    Mediterranean Chicken Salad

    Time : 30 minutes

    Serves: 4

    Ingredients :
    • 2 chicken breasts
    • 1 tsp ground coriander
    • 1 tsp dried oregano
    • Salt & pepper, to taste
    • 4 tbsp olive oil
    • 3 tbsp red wine vinegar
    • 1 tbsp parsley, chopped
    • 4 cos lettuce hearts, chopped
    • 1 large cucumber, thinly sliced
    • 1 punnet cherry tomatoes, halved
    • 2 avocados, thinly sliced
    • 100g feta, crumbled
    • ½ cup pitted kalamata olives, halved
    Methods :
    1. Heat a grill pan over a medium to high heat.
    2. 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.
    3. Allow the chicken to rest and cool for 5 mins, then slice into bite-sized slices.
    4. 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.
    5. Divide the lettuce, cucumber, tomatoes, avocado, feta, and olives equally into 4 serving bowls. Top with the sliced chicken, then drizzle over the dressing.
    6. Serve immediately.

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  • September 30

    Beetroot, Orange & Halloumi Salad

    Timing : 50 minutes

    Serves: 4

    Ingredients :
    • 1 bunch baby beetroot, trimmed
    • ½ tsp ground cumin
    • 1 heaped tbs olive oil
    • 225g halloumi, sliced
    • ½ cup fresh parsley leaves
    • ½ cup fresh mint leaves
    • Half a can chickpeas, drained
    • 1 orange, peeled and cut into segments
    • 1 orange, juiced
    • 1 ½ tsp honey
    • 2 tsp white wine vinegar
    • Salt and pepper, to taste
    Methods :
    1. Preheat oven to 180C. Thoroughly wash beetroot and pat dry. Wrap each beetroot in foil and place them all onto a lined baking tray.
    2. Bake in the oven for 40 – 45 mins or until tender. Allow beetroot to cool enough so you can handle them.
    3. 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.
    4. 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.
    5. 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.
    6. Place the parsley, mint, chickpeas, beetroot, halloumi and orange segments onto a serving plate. Drizzle over the dressing and serve!

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  • September 27

    Thai Chicken Bowls

    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!

    __________________________________________________________________________________

    Timing : 1 hour

    Serves: 6

    Ingredients :

    THAI CHICKEN

    • 2 tbsp olive oil
    • 2 tbsp soy sauce
    • 1 tbsp Sriracha sauce
    • 1 ½ lbs chicken breasts
    • 1 ½ cups jasmine rice
    • 1 medium red cabbage, shredded
    • 2 medium carrots, grated or spiralized
    • ¼ cup coriander, chopped
    • 2 tbsp chopped peanuts, optional

    SAUCE

    • â…“ cup smooth peanut butter
    • 2 tbsp honey
    • 1 tbsp freshly squeezed lime juice
    • 1 tbsp soy sauce
    • 1 garlic clove, minced
    • 1 tsp Sriracha sauce
    • 1-2 tbsp hot water
    Methods :
    1. Preheat the oven to 215C and line a tray with baking paper.
    2. 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.
    3. 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.
    4. Meanwhile, prepare the jasmine rice according to packet directions.
    5. 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.
    6. 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.

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  • September 22

    Honey Baked pears with Sweet Rice Pudding

    Timing : 5 minutes prep & 30 minutes cooking time

    Serves: 4

    Ingredients :

    Baked Pears:

    • 2 Brown pears
    • Honey
    • Strawberries, Blueberries & Ice cream to finish
    • Butter
    • Cinnamon
    • Flaked Almonds (optional)

    Rice Pudding:

    • 2 Cups of cooked rice
    • 2 Cups milk of choice
    • 1 teaspoons vanilla essence
    • 1/2 teaspoons salt
    • 1/4 cup Sugar
    Methods :
    1. Preheat oven to 200 degrees
    2. Cut the pears in half and remove the core and seeds
    3. Add a small cube of butter to the centre of the pear and sprinkle cinnamon (to taste)
    4. Drizzle honey
    5. Bake for 30 minutes
    6. While the pears are baking, add cooked rice to a pot over medium heat with the milk
    7. Once at a light boil, add salt, vanilla essence and sugar to the pot
    8. Stir regularly until thickened and serve the sweet rice pudding with the baked pears
    9. Garnish with fresh fruit and ice cream or flaked almonds (optional)

    Recipe by @Melbournefoodnerd 

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  • September 15

    Broccoli Hashbrown Bake

    Preparation: 1 hour 10 minutes

    Serves: 6

    Ingredients :
    • ½ cup cashews
    • ½ cup carrot, sliced
    • 5-6 cloves garlic, minced
    • 5-6 tbsp nutritional yeast
    • ¾ tsp salt
    • 1 ¼ cups milk
    • 5 cups potatoes, peeled and grated
    • 5 cups broccoli, chopped into bite-size pieces
    • ¾ tsp each salt & pepper + more to taste
    • 1 tsp garlic powder
    • 4 tbsp nutritional yeast
    Method :
    1. Preheat oven to 200C, and lightly grease a 20x30cm baking dish.
    2. Soak the cashews and sliced carrots in very hot water for 20 mins. Once done, drain the water and add both to a blender.
    3. Meanwhile, grate your potatoes, then squeeze out the excess liquid.
    4. Add the grated potatoes, chopped broccoli, salt, pepper, garlic powder, and nutritional yeast to the prepared baking dish. Toss to combine.
    5. To the blender, add your garlic, nutritional yeast, salt, and milk, blending mixture until smooth. Adjust seasonings as desired.
    6. Next, pour the sauce over the potatoes and broccoli, tossing to combine. Use the back of a spoon to smooth sauce over the top.
    7. Bake in the oven for 35-40 mins or until the top is golden brown and slightly crispy.
    8. Serve while warm and enjoy!

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  • September 15

    Vegetable Tikka Masala

    Preparation: 50 minutes

    Serves: 4

    Ingredients :
    • 2 tbsp olive oil
    • 1 brown onion, diced
    • 2 tsp fresh ginger, grated
    • 4 cloves garlic, minced
    • 1 tsp each chilli powder, smoked paprika, and coriander
    • ½ tsp turmeric and cumin
    • 170g tomato paste
    • 400g fire roasted tomatoes
    • 400ml coconut milk
    • 1 cup water
    • 1 head cauliflower, florets removed and chopped
    • 2 carrots, chopped
    • 1 green capsicum, chopped
    • Salt and pepper, to taste
    • 3 tbsp plain Greek yoghurt, to serve
    • Naan bread or cooked rice, to serve
    Method :
    1. Heat olive oil in a large pan over a medium-low heat. Add the onion, stirring often to make sure the onions caramelize evenly. Keep stirring occasionally and cook onions for around 10-15 mins.
    2. While the onions are sauteing, chop the cauliflower, carrots, and capsicum. Set aside.
    3. Add the grated ginger and minced garlic, then sauté for a minute or until fragrant.
    4. Next, add in the tomato paste, fire roasted tomatoes, coconut milk, dried spices, and water. Stir until everything is well combined.
    5. Add in the chopped cauliflower and carrots, and let simmer covered for around 10 mins.
    6. Add in the capsicum and let simmer covered again for another 5 mins or until the cauliflower is tender.
    7. Finally, add in the yoghurt, and season with salt and pepper. Serve alongside some naan bread or cooked rice, and top with additional Greek yoghurt and coriander, if desired.

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  • September 7

    Lemon & Ricotta Stuffed Crepes

    Lemon-Ricotta-Stuffed-Crepes

    Preparation: 45 minutes + Fridge time

    Serves: 4

    Ingredients :
    • 2 cups ricotta
    • 2 tbsp honey
    • 1 lemon, zested and juiced
    • 2 large eggs
    • 1 cup milk
    • â…“ cup water
    • 1 cup plain flour
    • 2 ½ tbsp unsalted butter, melted
    • 1 tsp vanilla extract
    • Icing sugar, to garnish
    • Honey, to garnish
    • Lemon zest, to garnish
    Method :
    1. To make the filling, place the ricotta, honey and lemon zest and juice into a large bowl and beat together until light and fluffy. Place in the fridge until ready to use.
    2. To make the crepe mixture, place the eggs, milk, water, plain flour, butter and vanilla extract into a blender and blend until completely smooth. Refrigerate the mixture for at least 1 hour.
    3. Melt a small knob of butter in a pan over medium-low heat.
    4. Ladle in ¼ cup of batter into the pan, swirling to evenly coat the bottom of the pan with a thin layer.
    5. Cook the crepe for around 2 mins or until the crepe begins to set. Note: The top should still look wet. Once done, flip the crepe and cook the other side for an additional 1-2 mins, or until golden brown.
    6. Transfer the crepe to a plate and repeat steps 3-5 until all the crepe mixture is gone.
    7. To serve, fill each crepe with 3-4 tbsp of the ricotta filling and roll up. Place the filled crepes onto a platter, dust with icing sugar, drizzle with some honey and top with some fresh lemon zest. Serve and enjoy!

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  • September 7

    Mango Chicken Curry

    MANGO CHICKEN CURRY

    Preparation: 45 minutes

    Serves: 4

    Ingredients :
    • 2 tsp garam masala
    • 1 tsp each of ground cumin and ground turmeric
    • ½ tsp each ground coriander and paprika
    • 1/3 cup tomato paste
    • 2 tbsp desiccated coconut
    • 2 ½ tbsp vegetable oil
    • 2 small mangoes, diced
    • 500g chicken breast, diced
    • 1 brown onion, thinly sliced
    • 1 red capsicum, chopped
    • 2 garlic cloves, minced
    • 2cm piece fresh ginger, peeled and finely chopped
    • 275ml coconut milk
    • ½ cup chicken stock
    • Cooked rice, to serve
    • Fresh coriander and red chilli, to serve
    Method :
    1. Heat a large frypan over a medium heat. Add the desiccated coconut and dried spices to the pan, and cook, stirring, for 1-2 mins until fragrant.
    2. Once done, transfer mixture to a food processor and blitz until the coconut is finely chopped. Add the tomato paste and 1 tbsp vegetable oil, then process until a paste forms.
    3. Transfer the curry paste to a bowl. Next, add half the diced mango to the food processor and blitz until smooth, then set aside.
    4. Heat half the remaining oil in the pan over a medium-high heat. Add the chicken and cook for 5 mins or until sealed and browned. Transfer cooked chicken to a plate once done.
    5. Reduce the heat to medium-low, then add the remaining oil to the pan. Next, add in the onion and cook for 3-4 mins or until the onions have softened. Add the capsicum, ginger and garlic, cooking for 2 mins.
    6. Add in the curry paste and cook, stirring, for 2 mins until fragrant. Stir in the coconut milk, chicken stock and pureed mango. Then, return the chicken to the pan and increase the heat to medium-high. Bring contents to a boil, then reduce the heat to low. Partially covered, simmer for 8-10 mins or until the chicken is cooked through, and the sauce has thickened.
    7. To serve, place cooked rice in serving bowls, then divide the curry between the bowls. Top with freshly sliced chilli, coriander and remaining diced mango. Enjoy!

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  • August 30

    Braised Silverbeet with Polenta

    Preparation: 30 minutes

    Serves: 4

    Ingredients :
    • 1 tbsp olive oil
    • 1 brown onion, thinly sliced
    • 2 garlic cloves, minced
    • 1 bunch silverbeet, stems removed and leaves roughly chopped
    • 3 cups chicken stock
    • ½ cup milk of your choice
    • 1 cup water
    • 1 cup polenta
    • ¾ cup finely grated parmesan
    • Salt and pepper, to taste
    • 2 tbsp pine nuts, toasted
    Method :
    1. Heat oil in a large frypan over a medium-high heat. Add the onion and cook for 5 mins or until softened. Then add the garlic and cook for 1 min or until fragrant.
    2. Next, add the silverbeet and ½ cup of chicken stock. Cook for 5 mins, or until the silverbeet has wilted.
    3. Meanwhile, heat the remaining chicken stock, milk and water in a large saucepan over a medium heat. Bring contents to a simmer, then gradually add in the polenta in a slow, steady stream, stirring constantly until well combined. Cook, stirring, for 8 mins or until the polenta is smooth and thick. Once ready, remove from heat and stir in the grated parmesan. Season with salt and pepper, to taste.
    4. Transfer the polenta to a serving dish, then top with the silverbeet mixture. Sprinkle over the pine nuts and grate over some extra parmesan. Enjoy!

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  • August 25

    Baked Papaya

    Baked Papaya

    Preparation: 20 minutes

    Serves: 4

    Ingredients :
    • 2 similar sized, very ripe papayas 
    • 1/8 tsp ground cinnamon
    • Vanilla ice cream, to serve
    • 2 limes or lemons, to serve
    Method :
    1. Preheat oven to 180C and line a tray with baking paper.
    2. Slice each papaya down the middle lengthways and scoop out the seeds. Place each papaya half, cut side up on the lined tray and sprinkle with cinnamon.
    3. Bake in the oven for 15 mins. Once done, turn off the oven, then place the tray on the upper rack of the oven and grill for 2 mins, ensuring they don’t burn!
    4. To serve, top each papaya half with a scoop of ice cream and squeeze some fresh lime or lemon juice over the top. Enjoy!

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  • August 25

    One Pan Baked Feta Salmon

    One-Pan-Baked-Feta-Salmon-800x520

    Preparation: 20 minutes

    Serves: 2 -3 

    Ingredients :
    • 3 pieces of salmon, skin off
    • 1 cup cherry tomatoes, quartered
    • ½ cup green capsicum, chopped
    • ½ cup red onion, sliced
    • 2 tbsp feta cheese, crumbled
    • 2 tbsp kalamata olives, pitted
    • 2 garlic cloves, minced
    • ¼ tsp salt
    • ¼ tsp dried oregano or mixed herbs
    • 1-2 tbsp olive oil
    • ¼ tsp chilli (optional)
    • Fresh herbs, to garnish
    Method :
    1. Preheat oven to 200°C. Dry the salmon using paper towel.
    2. In an ovenproof baking dish, place the cherry tomatoes, green capsicum, red onions, crumbled feta, kalamata olives, and garlic. Garnish with half the salt and dried oregano. Drizzle over the olive oil and toss until everything is well combined.
    3. Place the salmon pieces in the middle of the baking dish, surrounded by all the other ingredients. Top with the remaining oregano and salt, adding the chilli if desired.
    4. Bake in the oven for 15 mins, or until the tomatoes have softened and the salmon is cooked through.
    5. Top with fresh herbs of your choice and serve!

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  • August 18

    Pumpkin Risotto

    Pumpkin Risotto

    Preparation: 40 minutes

    Serves: 6 – 8

    Ingredients :
    • 6 cups vegetable stock
    • 1 bay leaf
    • 4 tbsp unsalted butter
    • 1 small brown onion, diced
    • 1 tsp salt
    • 3 garlic cloves, minced
    • 2 cups arborio rice
    • 1 cup dry white wine
    • ½ cup parmesan, grated + extra to garnish
    • 420g pumpkin purée (see notes on how to prepare this)
    • Fresh sage leaves, to garnish
    Method :
    1. Add the vegetable stock and bay leaf to a large pot over a high heat. Bring to a light boil, then reduce the heat to low to maintain a very light simmer.
    2. Meanwhile, in a large Dutch oven, heat 2 tbsp of butter over a medium heat. Once it has melted, add the onion and salt, stirring to combine. Cook, until the onion has softened, around 4-5 mins, then add in the garlic and cook until fragrant.
    3. Add the arborio rice to the pot, stirring to combine. Cook, until the rice is lightly toasted, around 5 mins.
    4. Increase the heat to medium-high, then pour in the white wine. Bring to a boil and cook, stirring constantly, until the wine is absorbed, around 3-4 mins.
    5. Reserve 1 cup of the vegetable stock mixture, then transfer the remaining mixture to the pot with the rice. Bring to a boil, then reduce the heat to low. Cover the pot with a lid, then cook the risotto for 20 mins.
    6. Once the 20 mins is up, remove the pot from the heat. Add in the remaining 2 tbsp butter, the reserved vegetable stock, pumpkin purée, and parmesan into the risotto. Cover and let stand for 5 mins.
    7. To serve, divide the risotto between serving bowls, and top with fresh sage leaves and extra grated parmesan, as desired.

    Note: To make pumpkin puree, simply peel and dice a butternut or kent pumpkin. Place diced pumpkin into a large pot, cover with water and bring to a boil. Continue to cook on a low boil, until the pumpkin is tender. Drain, then place the steamed pumpkin in a blender, and blend until smooth. If it’s struggling to blend, add a dash of water.

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  • August 11

    Salted Choc-Dipped Mandarins

    Preparation: 15 minutes

    Serves: 24 pieces (roughly)

    Ingredients :
    • 120g dark chocolate
    • 3 mandarins, peeled and segments separated
    • Sea salt flakes
    Method :
    1. Line a large baking tray with baking paper.
    2. Melt the dark chocolate in the microwave or on the stove top, keeping a watchful eye so it doesn’t burn. The mixture should be completely smooth when melted.
    3. Dip each mandarin segment halfway into the melted chocolate, then place piece onto the lined tray, sprinkling with the sea salt flakes.
    4. Place in the fridge for a few minutes to allow the chocolate to set.

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    Recipe by : A Better Choice 

  • August 11

    Strawberry Loaded Fudge Brownies

    Strawberry Loaded Fudge Brownies

    Preparation: 40 minutes

    Serves: 12

    Ingredients :
    • 250 g of Strawberries
    • 250 g brown sugar
    • 200g dark chocolate (70%)
    • 50 g Walnuts, optional
    • 200g butter
    • 3 eggs
    • 75 g plain flour
    • 50g cocoa
    • Strawberries and nuts to garnish
    Method :
    1. Preheat oven to 180 and prepare ingredients. 
    2. Melt butter and chocolate slowly in a saucepan, careful not to burn. 
    3. Add sugar to a large bowl, add eggs and hand-whisk until combined and smooth.
    4. Pass the flour and cocoa through a sieve into the mixture. Mix through.
    5. Add strawberries reserving a handful, and mix through with optional nuts.
    6. Line your baking tray.
    7. Add mixture to tray and add leftover strawberries and nuts to the top.
    8. Cook for approximately 25 minutes or until cooked through, allow to cool and serve.

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    Recipe by : A Better Choice 

    • August 10

      Maple & Mustard Roasted Brussels Sprouts

      Preparation: 45 minutes

      Serves: 4

      Ingredients :
      • 450g brussels sprouts
      • 110g pancetta, diced
      • 1 tbsp olive oil
      • 1 tbsp each of Dijon mustard & whole grain mustard
      • 1 tbsp maple syrup
      • ½ tsp each of salt & pepper
      • 2 tbsp pine nuts
      • 2-3 tbsp parmesan, grated
      Method :
      1. Preheat the oven to 210C, and line a large tray with baking paper.
      2. Trim the brussels sprouts, remove the tough outer leaves, then cut each sprout in half.
      3. In a large bowl, whisk together the olive oil, Dijon mustard, whole grain mustard, maple syrup, and salt and pepper.
      4. Add the brussels sprouts and pancetta to the bowl and toss to combine. Pour the contents of the bowl onto the lined baking tray in a single layer.
      5. Place the tray in the oven and roast for 25 mins. Remove the tray from the oven, sprinkle the pine nuts over the top then return tray to the oven to roast for a further 5 mins.
      6. To serve, transfer the roasted brussels sprouts to a serving dish or platter. Season with salt & pepper, to taste. Then top with the grated parmesan before serving – enjoy!

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    • August 4

      Baked Apple Nachos

      Preparation: 35 minutes

      Serves: 2

      Ingredients :
      Method :
      1. Preheat oven to 175C and line a tray with baking paper.
      2. Toss the apple wedges in a large bowl with the coconut oil and cinnamon.
      3. Evenly arrange the apple wedges on the baking tray and bake for 20 mins.
      4. Once done, remove the apple nachos from the oven, then top with toppings
      5. Enjoy while still warm!

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    • July 27

      Spaghetti with Chilli, Broccoli and Pancetta

      Spaghetti with chilli, broccoli and pancetta

      Preparation: 20 minutes

      Serves: 4

      Ingredients :
      • 500g spaghetti
      • 300g broccoli, chopped
      • 150g pancetta
      • 100g goat’s cheese
      • 4 garlic cloves, minced
      • 2 red chillies, sliced
      • 2 spring onions, sliced
      • 3 tbsp olive oil
      Method :
      1. In a pot of boiling, salted water, add in the spaghetti and cook until al dente. Reserve ½ cup of pasta water before draining the pasta.
      2. While the pasta is cooking, in a fry pan, heat up the garlic, oil and chilli, before adding in the pancetta. Cook until the pancetta browns.
      3. Next, add in the broccoli and ½ cup of pasta water to help soften the broccoli. Add in the cooked pasta and sliced spring onions.
      4. Stir well before serving, and crumble fresh goat’s cheese on top. Drizzle over extra olive oil, if desired.

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    • July 27

      Kiwi & Coconut Parfait

      Kiwi & Coconut Parfait

      Preparation: 5 minutes

      Serves: 4

      Ingredients :
      • 450g coconut yoghurt
      • 5 kiwis, peeled and diced
      • Juice and zest of half a lime
      • 3 mint leaves, chopped
      • 30g pomegranate arils
      • 1 tbsp honey
      Method :
      1. Mix together your yoghurt, lime juice, zest and honey.
      2. To serve, layer as follows: yoghurt, kiwi fruit, yoghurt, kiwi fruit, yoghurt, kiwi fruit, then top with fresh pomegranate arils and mint.
      3. Enjoy!

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    • July 20

      Chocolate Pear Cake

      Chocolate Pear Cake

      Preparation/ Cooking : 1 hour

      Serves: 12

      Ingredients :
      • 1 cup plain flour
      • 1/3 cup cocoa powder
      • ¾ tsp baking soda
      • 1/8 tsp salt
      • ¼ cup unsalted butter
      • 110g dark chocolate, chopped
      • ¾ cup white sugar
      • 2 eggs
      • 1 tsp vanilla extract
      • ½ cup milk
      • 3 ripe pears, peeled, cored, and thinly sliced
      Method :
      1. Preheat the oven to 180°C.
      2. Grease and line the base of a 9-inch round springform pan.
      3. Combine the flour, cocoa powder, baking soda, and salt in a medium bowl, stirring to combine.
      4. In a microwave, melt the butter and dark chocolate in a small bowl in 30 second intervals, stirring.
      5. Transfer the melted mixture to a large bowl, then add the white sugar. Using an electric mixer, beat for a couple of minutes until the mixture is light in colour. Add in the eggs and vanilla extract, then continue beating to combine the mixture.
      6. Alternating, add in the flour mixture then milk, in two batches.
      7. Pour the cake batter into the cake pan and top the cake batter with the sliced pears.
      8. Bake the cake for around 45 mins or until a toothpick comes out almost entirely clean.
      9. Once cooked, allow the cake to cool in the pan. Once cool, remove from the pan and slice to serve.

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    • July 12

      Strawberry, Avocado & Basil Salad

      Preparation: 20 minutes

      Serves: 4

      Ingredients :
      Method :
      1. On a platter, place the strawberries, cherry tomatoes, bocconcini balls, avocado, pecans, and basil.
      2. Drizzle salad with olive oil and the balsamic glaze, then season with salt and pepper and toss.

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    • July 9

      Cauliflower Mac & Cheese

      Preparation: 35 minutes

      Serves: 4

      Ingredients :
      • 1 tbs plain flour
      • ½ head of cauliflower, cut into small florets
      • 1 tbs parsley, finely chopped
      • 1 zucchini, grated
      • 1 tbs olive oil
      • 3 garlic cloves, minced
      • 200g penne pasta
      • ¼ cup parmesan, grated
      • 1 tsp paprika
      • Salt & pepper, to taste
      • 2 cups low-fat milk
      • ½ cup low-fat grated cheese
      • 1/3 cup peas
      • 1/3 cup breadcrumbs
      Method :
      1. Preheat oven to 170°C.
      2. Bring a large saucepan of salted water to the boil, then cook pasta until al dente. Add the peas in the last 2 mins of cook time. Once done, drain and set aside.
      3. Heat 1 tbs olive oil in a large saucepan over a medium heat. Add flour and cook for 1 minute to create a paste, then gradually pour in the milk, mixing with a whisk to remove all lumps. Cook the sauce for 3 mins or until the sauce has thickened.
      4. Once the sauce is thick, add the grated cheese, garlic, paprika, salt and pepper. Stir to combine.
      5. Add the cooked pasta, peas and grated zucchini. Stir to combine and transfer to a large baking dish.
      6. Evenly top with the cauliflower florets, breadcrumbs, parmesan, and parsley. Bake in the oven for 15-20 mins or until the cauliflower is golden and crunchy.

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    • July 6

      Baked Eggs in Avocado

      Preparation: 30 minutes

      Serves: 4

      Ingredients :
      Method :
      1. Pre-heat the oven to 220C.
      2. Slice the avocados in half lengthwise and separate. Remove the pit, then scoop out some of the avocado flesh, creating a cavity.
      3. Place the avocado halves in a baking dish, then gently crack one egg into each half.
      4. Bake in the oven for 15-20 mins.
      5. Sprinkle with salt and pepper, then top with goat’s cheese, bacon and spring onion.

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    • June 30

      Breakfast Fried Rice

      Preparation: 30 minutes

      Serves: 4

      Ingredients :
      • 500g cooked jasmine rice
      • 2 eggs
      • 100g bacon, chopped
      • 150g mushrooms
      • 3 spring onions, sliced
      • 1 ½ tbsp peanut oil
      • 1 garlic clove, minced
      • 2 tbsp soy sauce
      • 2 tbsp kecap manis
      • Optional: 1 red chilli, sliced
      Method :
      1. Beat your eggs in a small bowl. In a pan on the stove, heat 1 tsp olive oil, and add in your eggs. Push around (don’t whisk) slightly until you get lightly scrambled eggs. Remove from heat, then chop into bite-sized pieces.
      2. In the same pan, add another 1 tsp oil and fry off bacon bits with the garlic. Add in your sliced mushrooms, and stir.
      3. Next, add the rice, soy sauce, kecap manis and chilli, if adding. Brown off your rice by stirring to combine well.
      4. Once cooked to your liking, fold in the eggs and spring onions.

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    • June 28

      Lamb Meatball Tagine

      Preparation: 45 minutes

      Serves: 4

      Ingredients :
      • 500g lamb mince
      • ¾ breadcrumbs
      • 1 egg
      • 1 brown onion, finely diced
      • 2 tbsp olive oil
      • 2 garlic cloves, crushed
      • 1 tsp each ground cumin, coriander, and turmeric
      • ½ tsp ground ginger
      • 1 cup beef stock
      • 2 tomatoes, chopped
      • ½ cup raisins
      • 100g baby spinach
      • ¼ cup Greek yoghurt, to serve
      • 2 tbsp sliced almonds, to serve
      • ¼ cup fresh coriander, chopped
      • Cooked couscous, to serve
      Method :
      1. Combine mince, breadcrumbs, egg, half the brown onion and salt and pepper in a bowl. Roll level tablespoons of mince mixture into balls and place on a plate.
      2. Heat half the oil in a large frypan over a medium-high heat. Cook meatballs, in batches, for 4-5 mins, turning, until browned all over. Once browned, remove meatballs from the pan and allow to drain on paper towel.
      3. Heat remaining olive oil in the pan over a medium heat, then add the remaining onion. Cook for 5 mins or until the onion has softened.
      4. Then add the garlic, cumin, coriander, turmeric and ginger. Cook for 1 min or until fragrant. Stir in the stock, tomato and raisins.
      5. Return meatballs to the pan and bring mixture to a simmer. Simmer, stirring occasionally, for 4-5 mins or until the meatballs are entirely cooked through.
      6. Stir through the spinach, cooking until the spinach is just wilted.
      7. To serve, divide the cooked couscous in four serving bowls. Top couscous with the tagine. Dollop some yoghurt on top and sprinkle over the fresh coriander and sliced almonds.

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    • June 28

      Pear & Blueberry Galette

      Preparation: 1 hour

      Serves: 4 – 6

      Ingredients :
      • 1 sheet puff pastry, defrosted
      • 1 tbsp honey
      • 2 pears, peeled and thinly sliced
      • ½ cup blueberries
      • 1 egg
      • 1 tsp white sugar
      • Vanilla ice cream, to serve
      Method :
      1. Preheat oven to 180°C. Line a tray with baking paper.
      2. Place the puff pastry on the lined tray.
      3. Layer the pear slices and blueberries onto the pastry, then drizzle over the honey.
      4. Lightly whisk the egg with a splash of water, then brush the egg wash over the edges of the pastry and sprinkle over the sugar.
      5. Bake until the pastry is lightly golden, around 25-30 mins. Allow to cool for a few minutes before serving.
      6. Serve with some ice cream if desired!

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    • 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

        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 :

        CARAMELISED APPLES

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

        CAKE

        • 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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