• 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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