• December 8

    Cherry and Ricotta Cannoli

    Cherry cannoli recipe

    Preparation Time : 10 minutes 

    Serves: 6

    Ingredients :
    • 400g Cherries
    • 6 Cannoli shells
    • 350g Ricotta
    • 1/2 cup sugar
    • 10 Pistachios
    • Dark Chocolate
    Method :
    1. Drain ricotta in a sieve or cheesecloth (the night before or a few hours before) to remove excess liquid
    2. Add sugar to drained ricotta. Mix well. Add more or less sugar to taste. 
    3. Pit and chop cherries into small pieces and add to the ricotta mixture. Mix.
    4. Pipe into the cannoli shells
    5. Garnish with more cherries, chopped pistachio and drizzle with melted dark chocolate

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  • December 8

    Cherry Chutney

    Ingredients :
    • 3 cups of fresh Cherries, pitted
    • 1 1/2 cups of cider vinegar
    • 1 cup chopped onions
    • 3/4 cups of brown sugar
    • 3/4 cups of raisins
    • 1 tbs of mustard seeds
    • 1/2 tsp of salt
    • 1/4 teaspoon of ground allspice
    • 1/4 teaspoon of ground cloves
    • 1/4 teaspoon of ground nutmeg
    Method :
    1. Combine all ingredients in a large, heavy-bottomed saucepan.
    2. Bring to a boil, reduce heat and simmer, covered, one hour.
    3. Uncover and simmer, stirring occasionally, until thickened, about 30 minutes more.
    4. Remove from heat and let cool at room temperature.
    5. Keep refrigerated until ready to use.

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  • December 1

    Mango & Pistachio Overnight Oats

    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 :
    1. 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.
    2. Next, in a large bowl, combine the rolled oats, milk, blended mango, grated apple and water.
    3. Stir in the yoghurt, then cover and allow mixture to chill overnight.
    4. To serve, divide the overnight oat mixture among bowls, then top with chopped pistachios and pomegranate seeds. Enjoy!

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  • November 24

    Tandoori Chicken & Vegetables

     

    Preparation Time : 15 minutes

    Cooking Time : 35 minutes

    Serves: 4

     

    Ingredients :

    MARINADE:

    • 1/2 cup  Greek Yoghurt
    • 2 tablespoons coconut oil
    • 1 tablespoon  lime juice
    • 6  garlic cloves
    • 1 tablespoon fresh ginger, sliced
    • 1 tablespoon  ground  coriander
    • 1 tablespoon  ground cumin  
    • 2 teaspoons garam masala
    • 2 teaspoons  paprika
    • 1/2 teaspoon turmeric powder 
    • 1/4 teaspoon  cayenne pepper
    • 2 teaspoons  salt
    • 1 teaspoon  pepper

    DISH:

    •  6-8 chicken thigh pieces (boneless, skinless)
    • 1  layer of diced vegetables of your choice (we’ve used sweet potato, onion, zucchini, capsicum and potatoes)
    • Coconut oil
    • Salt and pepper
    Method :
    1. Preheat oven to 180 degrees C 
    2. Place all marinade ingredients together in a blender. Blend until smooth. Set 1/4 cup aside. 
    3. Place chicken in a bowl and pour remaining marinade over top reserving the 1/4 cupfor basting. Set chicken aside. 
    4. 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. 
    5. Place marinated chicken over the vegetables, spooning a couple teaspoons of the marinade over them if you like.  
    6. Bake 25 minutes in the middle of the oven. 
    7. Baste the chicken with a little more of the remaining marinade. Bake 10 more minutes or until chicken is done and vegetables are tender. 
    8. You could serve with:  Basmati rice, cucumber raita and naan bread. 

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  • November 17

    Roasted Sweet Potato & Cauliflower Tacos

    Time : 40 minutes

    Serves: 4

    Ingredients :
    • 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 :
    1. Preheat oven to 220C, and line a large baking tray with baking paper.
    2. Place the cauliflower and sweet potato in a large bowl. Add the olive oil, dried herbs, and lime juice, tossing to coat.
    3. Transfer the veggies to the lined baking tray, and arrange in an even, single layer.
    4. 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.
    5. 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!

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  • November 17

    Roast Lamb Chops with Creamed Spinach

    Time : 40 minutes

    Serves: 2-3

    Ingredients :

    LAMB

    • 8 medium lamb chops
    • ¼ cup olive oil
    • 3 thin lemon slices
    • 2 garlic cloves, minced
    • 1 tsp dried oregano
    • 1 tsp salt
    • ½ tsp pepper
    • 1 small bunch rosemary

    CREAMED SPINACH

    • 2 bunches spinach, washed
    • 50g unsalted butter
    • 1 brown onion, finely diced
    • 1 garlic clove, minced
    • 1½ tsp each of salt and pepper
    • 250ml cream
    • ½ tsp freshly squeezed lemon juice
    Method :
    1. 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.
    2. Preheat oven to 200°C.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    7. In a food processor or blender, blend the spinach mixture until well combined. Season with more salt and pepper, to taste.
    8. 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.

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  • November 10

    Walnut & Pea Pesto Pasta

    Time : 25 minutes

    Serves: 4

    Ingredients :
    • 1 cup walnuts + extra to serve
    • 1 ½ cups peas, blanched and refreshed
    • 3 tsp dried mixed herbs
    • ¾ cup Parmesan, grated
    • 2 garlic cloves, minced
    • Juice of ½ lemon
    • 1 cup olive oil
    • 400g orecchiette (or pasta of your choice)
    • Salt & pepper, to taste
    Method :
    1. 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.
    2. 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.
    3. 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!

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  • November 2

    Mango & Mint Rice Paper Rolls

    Time : 20 minutes

    Serves: 6

    Ingredients :

    ROLLS

    • 6 sheets rice paper
    • 1 avocado, thinly sliced
    • 1 cucumber, thinly sliced
    • 2 small carrots, thinly sliced
    • 1 mango, thinly sliced
    • 3 spring onions, sliced
    • 1 cup purple cabbage, thinly sliced
    • 1 cup fresh mint leaves
    • 2-3 cups lettuce, thinly sliced
    • 1 cup glass noodles, cooked

     

    DIPPING SAUCE

    • ¼ cup crunchy peanut butter
    • 2 tsp soy sauce
    • 1 clove of garlic, minced
    • 3-4 tbsp warm water
    Method :
    1. Prepare all your vegetable fillings and set them up ready for assembly.
    2. 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.
    3. 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.
    4. To make the dipping sauce, combine all the sauce ingredients in a small bowl until well combined.
    5. Serve the rice paper rolls immediately with the dipping sauce. Enjoy!
  • October 27

    Pineapple & Chicken Stir Fry

    Time : 40 minutes

    Serves: 4 – 6

    Ingredients :
    • 2 tbsp olive oil
    • 700g chicken breasts, diced
    • 1 small red onion, diced
    • 1 red capsicum, diced
    • 1 yellow capsicum, diced
    • 1 small head broccoli, chopped into small florets
    • 500g fresh pineapple, diced
    • Sesame seeds, to garnish
    • ¼ cup pineapple juice
    • ¼ cup rice wine vinegar
    • 1/3 cup soy sauce
    • 1 ½ tsp sesame oil
    • 2 tbsp cornflour
    Method :
    1. 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.
    2. 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.
    3. Meanwhile, prepare the sauce in a medium bowl by whisking together the pineapple juice, vinegar, soy sauce, sesame oil and cornflour.
    4. 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.
    5. Serve on a bed of rice and sprinkle with sesame seeds. Enjoy!

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  • October 20

    Caramelised Apple Topped Brie

    Caramelised-Apple-Topped-Brie-800x520

     

    Time : 20 minutes

    Serves: 4 – 6

    Ingredients :
    • 1 wheel brie cheese
    • 1 tbsp butter
    • 1 apple, cored and diced
    • ⅓ cup brown sugar
    • ½ cup pecans, toasted and roughly chopped
    • Apple slices and crackers, to serve
    Method :
    1. If baking the brie, preheat the oven to 180°C.
    2. 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.
    3. 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.
    4. 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.
    5. Serve immediately alongside apple slices and crackers, or whatever accompaniments you’d like!

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