Latest News and Recipes - Zone Fresh Blog

June 27
Upside Down Parsnip Tart

The parsnips caramelise and the pastry remains very crisp when cooked and served upside down

Prep : 40 minutes

Serves : 6

Ingredients :
- 90g butter
- 1 tablespoon olive oil
- 1 medium sized onion thinly sliced
- 1 garlic clove, crushed
- 4 small parsnips, peeled
- 1 tablespoon soft brown sugar
- 2 tablespoons balsamic vinegar
- 1 sheet puff pastry
- Extra 2 tablespoons soft butter
- 2 teaspoons ground cumin
Method :
1. Preheat oven to 190 degrees Celsius.
2. Heat the butter and oil, add onion and garlic and cook for 1 minute. Slice parsnips lengthways, add to butter and cook 5 minutes or until golden.
3. Stir in sugar and balsamic and simmer 8 minutes.
4. Arrange parsnips in the bottom of a spring-form pan and spoon over onions and juices. Cut a circle of pastry a little larger than the pan. Place over parsnips and tuck in edges to make a snug fit.
5. Bake 25 minutes until well puffed crisp and golden. Turn out onto a plate, slice into wedges and serve topped with cumin butter made by beating softened butter and cumin together.
This recipe by A Better Choice !

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June 20
Banana & Cinnamon Porridge

The perfect way to feed the family in the morning and warm them from the inside out. This costs less than $5 per serve.

Prep : 20 minutes

Serves : 3-4

Ingredients :
- 3 cups reduced-fat milk or water
- 1 ¼ cups traditional rolled oats
- Pinch of salt
- 2 medium bananas sliced diagonally
- 1 tsp ground cinnamon
- drizzle of honey or maple syrup
- toasted almonds or seeds (optional)
Method :
1. Bring milk or water to a simmer in a large saucepan over medium heat. Stir in oats and with a pinch salt. Bring to the boil. Reduce heat to low to medium heat. Constantly stirring with a wooden spoon, cook for 5 minutes or until porridge thickens.
2. Remove from heat. Cover and stand for 5 minutes to thicken.
3. Serve into bowls. Top with slice banana, a dusting of cinnamon and a drizzle of maple syrup, sprinkle of brown sugar or honey. Sprinkle with nuts or seeds (optional)
This recipe by A Better Choice !

NOTES
- You can alternatively mash the banana and stir it through your porridge
- To cook in the microwave, place oats and 3 cups cold water in a large, microwave safe bowl. Microwave, uncovered for approximately 6 minutes or until cooked through
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June 20
Banana Choc Chip Mug Cake

Making dessert in a pinch? Mug cake is the answer! With gooey choc chips and deliciously creamy Australian Bananas, this recipe is a hit!

Prep : 10 minutes

Serves : 2

Ingredients :
- 1 ripe banana, mashed (reserving some slices for the top)
- 1 Tbsp milk
- 1 Tbsp salted melted butter
- 1 Tbsp brown sugar
- 1/2 tsp vanilla extract
- 1 large egg
- 3 Tbsp flour
- 1/2 tsp baking powder
- 2 Tbsp dark chips
Method :
1. Spray a microwave-safe mug with cooking spray.
2. In a mug, melt the butter in the microwave, for about 10 seconds.
3. Once melted, add the brown sugar, egg, milk, and mashed banana and stir. Once incorporated, add the flour with baking powder. Stir until combined then top with chocolate chips.
4. Microwave for approx. 2 minutes.
5. Let rest to cool in the microwave for approx. 5 minutes before adding sliced banana or desired toppings.
This recipe by A Better Choice !

Notes:

For the best results use an overripe banana.

Placing a plate under the mug will make cleaning up easier if it does end up overflowing.

If you don’t have flour + baking powder, you can use self-raising flower.

Microwave: every microwave is very different, so results may vary slightly. You may need to cook for 1 minute 45 seconds or 2 minutes 15 seconds. Start with 2 minutes.

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June 13
BBQ Capsicum Rings with Eggs

A fun and colourful way to start the day! Thick rings of capsicum are lightly grilled on the BBQ, then filled with eggs and cooked to perfection. The capsicum acts as a natural mould, holding in the egg while adding sweetness and crunch. Simple, nutritious, and great for breakfast or brunch

Prep : 15 minutes

Serves : 4-6

Ingredients :
- 2 large capsicums – red, yellow or green
- 4–6 eggs (depending on how many rings you make)
- Olive oil or non-stick spray
- Salt and pepper to taste
- Optional: Chopped parsley, chives, grated cheese, chili flakes
Method :
1. Prep the Capsicum Rings: Slice the capsicums horizontally into 1.5–2cm thick rings. Remove any seeds or white pith inside each ring.
2. Preheat the BBQ: Get your BBQ hot and lightly oil the griddle plate or flat hotplate section.
3. Cook the Rings: Place the capsicum rings on the BBQ hotplate and let them soften slightly (about 1–2 mins per side). This helps seal the bottom so the egg doesn’t leak out.
4. Crack in the Eggs: Carefully crack an egg into each capsicum ring. If it leaks a bit, just nudge the whites back in with a spatula. Lower the BBQ lid (if it has one) and cook until the egg whites are set but the yolks are still runny (about 5–8 mins). For firmer yolks, cook a bit longer.
5. Season & Serve: Sprinkle with salt, pepper, and any optional toppings like herbs or cheese. Serve hot on toast, as a side, or on their own with a dollop of relish or aioli.
This recipe by A Better Choice !

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June 6
Watermelon, Cucumber & Feta Salad

This refreshing Watermelon, Cucumber & Feta salad is the perfect Summer dish! It’s both sweet and salty making for a fun mouthful every bite, not to mention it’ll look beautiful on the kitchen table! Enjoy as a side, a light lunch, or impress guests at a barbeque or dinner!

Prep : 15 minutes

Serves : 4

Ingredients :
- ¼ small seedless watermelon, cut into triangles
- 1 small red onion, sliced thinly
- 1 Lebanese cucumber, shaved
- 100g feta cheese, crumbled
- ½ cup mint leaves, torn
- 1 lime, juiced
- 1 tbs olive oil
- 1 tbs balsamic vinegar
- Pinch of salt & pepper
Method :
1. Place watermelon, red onion and cucumber in a bowl or arrange on a platter.
2. Top with the crumbled feta and torn mint leaves.
3. Drizzle over the lime juice, olive oil and balsamic vinegar.
4. Season with salt and pepper and serve!
This recipe by A Better Choice !

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May 30
Healthy Loaded Fries

These Healthy Loaded Fries are the perfect, delicious Friday night snack or side dish the whole family will keep going back for!

A healthy twist on Friday night chips includes fresh produce such as tomatoes, avocado and of course everyone’s favourite – potato!

Prep : 50 minutes

Serves : 2

Ingredients :
- 4 tbsp Olive Oil
- 1kg Potatoes, scrubbed clean and cut into fries
- 1 tsp Sea Salt
- ½ tsp Dried Oregano
- 1 tsp Smoked Paprika
- 4 Spring Onions, thinly chopped
- ¼ Grated Parmesan Cheese
- ¼ Cup Feta Cheese, crumbled
- 1 Cup Cherry Tomatoes, chopped
- 1 Avocado, diced
- ½ Bunch Coriander leaves
- 1 Lime, cut into wedges
Method :
1. Preheat the oven to 220℃.
2. In a large oven-proof dish, add potatoes and toss with olive oil. Add the salt, oregano, and smoked paprika, then toss again.
3. Bake for 30 minutes or until they start to go crispy.
4. Meanwhile, slice the spring onions and chop the tomatoes.
5. Dice the avocado in a small bowl and season with a good pinch of sea salt.
6. Once the potatoes are ready, top with the spring onion, parmesan, and feta, then put dish back in the oven for another 5-10 minutes.
7. Remove dish from the oven, and scatter over the tomatoes, avocado, and lime wedges. Enjoy!
This recipe by A Better Choice !

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May 23
Roast Pork with Pineapple Chilli Salsa

What says warm weather? A pineapple chilli salsa of course! Our Roast Pork with Pineapple Chilli Salsa is a dish to impress whether you’re entertaining friends and family or treating the family to a roast dinner!

Prep : 60 minutes

Serves : 4

Ingredients :
- 1.5kg rolled pork roast
- ½ tbsp sea salt flakes
- 1 tbsp olive oil
- Salsa
- 1/2 pineapple, diced into small pieces
- 1 red chilli, sliced finely (seeds optional)
- Handful of fresh mint, finely chopped
- 1/2 avocado, diced into small pieces
- Juice of a lime
- Pinch of sea salt
- Cracked black pepper
Method :
1. Preheat oven to 220c. Rub salt and olive oil into skin and place in roasting tray, roast for 30 minutes, then turn down to 180c and roast for a further 30 minutes or until skin is crisp and cracking (use this method if the skin on option is chosen).
2. Mix all the ingredients for the salsa in a bowl and leave in the fridge for an hour for the flavours to develop.
3. Remove the pork from the oven, discard the fat layer and slice the meat.
4. Serve the meat topped with the pineapple salsa and serve with boiled kipfler potatoes and a big green salad drizzled with extra virgin olive oil and lemon juice dressing.
Note: Be aware that if you eat the crackling you are getting more fat and energy – if you’re trying to lose weight remove it before eating

This recipe by A Better Choice !

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May 23
Seedless Watermelon Fire and Ice Salsa

A flavourful salsa which can be served with corn chips or celery sticks. Also delicious served with grilled chicken or fish.

Prep : 10 minutes

Serves : 8

Ingredients :
- 1 medium wedge Seedless Watermelon, cubed
- 1 tablespoon chopped fresh coriander leaves
- 2 – 3 medium hot chilli peppers, finely sliced
- ½ cup green capsicum, finely sliced
- 2 tablespoons lime juice
- 1 tablespoon chopped red spanish onion
- Garlic salt
Method :
1. Combine all the ingredients in a large bowl and mix well.
2. Cover and refrigerate for at least one hour.
This recipe by A Better Choice !

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May 9
Egg Muffins with Bacon and Capsicum

Keep your mum out of the kitchen this weekend with egg muffins! She’ll love you for it. Plus, the veggies in them will give her that energy boost she needs for the day.

Prep : 30 minutes

Serves : Makes 12

Ingredients :
- 1 cup shredded tasty cheese
- ¼ cup cooked bacon
- ¼ cup spring onion
- 12 large eggs
- ¼ cup capsicum
- 1 tsp salt
- ½ tsp pepper
Method :
1. Preheat the oven to 180C. Prepare a 12-cup muffin tray. Divide the cheddar cheese, bacon, and spring onion and Capsicum evenly into each muffin cup.
2. In a large bowl, whisk eggs, salt, and pepper. Pour egg mixture ¾ full into each cup and gently stir the mixture.
3. Bake for 20 minutes or until fully set.
This recipe by A Better Choice !

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May 9
Fluffy Banana Pancakes with Pecans

Thinking of what to make Mum for breakfast in bed this Mother’s Day? These fluffy banana pancakes are an excellent choice. They are naturally sweetened with lovely ripe bananas (which are of plenty this time of year) and offer an added crunch with the addition of pecans sprinkled over the top.

Get the whole family involved in the kitchen this Sunday. Kids love lending a hand and these pancakes are so easy to make, even the littlest of hands will be able to get involved.

Prep : 15 minutes

Serves : 12

Ingredients :
- 3 Lg Eggs
- 1 Cup Plain whole meal flour, sifted
- 3 tsp Baking powder
- ½ Cup Milk, of choice
- 2 Tbsp Macadamia nut oil
- 2 Lg Ripe bananas, peeled and mashed
- TO SERVE:
- 1 Lg Banana, sliced
- 2 – 4 Tbsp Honey, warmed
- 2 – 4 Tbsp Maple syrup, warmed
- ¼ Cup Pecans, chopped
Method :
1. In a mixing bowl, using a hand or electric mixer, beat eggs for 2 minutes until frothy.
2. Add flour, baking powder, milk and oil and mix to blend well.
3. Stir in the mashed bananas until well combined.
  Heat a non-skillet over medium heat and lightly grease. Pour 1/4 cup of batter for each pancake.
4. Cook until edges become dry, approximately 2 minutes per side. Repeat with remaining mixture until all used greasing the pan if necessary between pancakes.
5. Top with slices of banana, drizzle with honey or maple syrup and sprinkle with pecans.
6. Serve immediately and enjoy!
This recipe by A Better Choice !

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April 23
Spicy Fennel & Pork Sausage Ragu

Are you a Fennel fanatic? Garlic and Fennel combine to expand your recipe repertoire!

This spicy sausage dish was made in collaboration with Melbourne Food Nerd and uses rigatoni pasta for its base. It favours flavour with its Fennel, Onion and Garlic sauce. How spicy can you go?

Prep : 45 minutes

Serves : 2-3

Ingredients :
- 2/3 large Onion
- Fennel (in equal ratio to onion)
- 2 cloves of Garlic
- 500ml passata
- 250g Fennel and pork sausages (approx 4 large)
- 300g riatoni pasta
- 2 tbsp olive oil
- Salt & pepper
- Chilli flakes to taste
Method :
1. Finely dice onion, fennel and garlic. Add to a cold pan with olive oil
2. Bring up to heat slowly, add chilli flakes and stir often for 5 minutes or so, ensuring it doesn’t burn
3. Cut the sausage meat out of the casing by slicing one end and squeezing, adding to the hot pan.
4. Once the sausage is almost fully browned, add the passata and season with salt and pepper. Bring up to a boil, then return the heat to low
5. While the sauce is simmering for at least 30 minutes (the longer the more flavour it gets) cook your pasta.
6. Add a few tablespoons of the pasta water to the sauce, mix, then add the pasta
7. Serve with parmesan cheese.
This recipe by A Better Choice !

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April 23
Kanzi® Apple & Chickpea Fattoush Salad Jars

Prep : 15 minutes

Serves : 4

Ingredients :

DRESSING
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 2 garlic cloves, minced
- 1⁄2 tsp sumac
- 1 tbsp pomegranate molasses
- 1⁄2 tsp dried mint
- 1⁄2 tsp salt
- freshly cracked black pepper, to taste
  
  SALAD
- 250g chickpeas (tinned weight before draining)
- 1 large vine-ripened tomato, chopped
- 2 Lebanese cucumbers, chopped
- 1 large KANZI® apple, chopped
- 1 head baby cos lettuce, chopped
- 1 cup parsley leaves
- Handful of pita crisps, to serve*
Method :
1. Make the dressing – Add all dressing ingredients to a small jar and vigorously shake to combine. Taste and season with salt and pepper. Set aside in the fridge until ready to serve.
2. Assemble the jars – Add a tablespoon of dressing to the bottom of each jar and then add the chickpeas. Add the chopped tomatoes, cucumbers, Kanzi apple and finally the lettuce and mint. Seal the jars and store in the fridge for up to 3 days.
3. To serve, empty the jar into a bowl, toss with a few spoonfuls of dressing, until ingredients are lightly and evenly coated. Add pita chips and enjoy!
* Pita crisps are available in major supermarkets across Australia. They can also be made by frying pita bread in oil until crispy and golden, about 5-7 minutes.

Salad jars are amazing for healthy meal prep or use a large jar for simple make-ahead entertaining. It is important to layer the most wet ingredients at the bottom of the jar to ensure the lettuce remains fresh and crisp until serving.

Tip: The dense flesh of a Kanzi apple naturally stays white for longer making them perfect for adding to salads, sliced in lunch boxes or giving your grazing platters a Kanzi glow up.

This recipe by A Better Choice !

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April 17
Roasted Fennel, Asparagus and Salmon

Entertaining over the Easter long weekend? Give these Easter Salmon Skewers a go, they will be a crowd favourite for sure!

These salmon skewers are easy to make and super healthy. Balance out all those Easter treats with this well balanced, nutritious Easter meal. Serve as a delicious weekend lunch or a light dinner. Cook them under a grill (as the recipe suggests), or if you prefer cook them outside on the Barbeque. This may be particularly nice if you have guests over to share a meal, barbequing will also slightly enhance the flavour.

Prep : 2 hours

Serves : 6

Ingredients :
- ¼ cup extra virgin olive oil
- 1 garlic clove, crushed
- 2 tbs lemon juice
- 2 x 175g thick Atlantic salmon fillets (skin-on), pin-boned
- 2 small fennel bulbs, cut lengthways in 2cm-thick wedges, reserve fronds
- 1 lemon, quartered lengthways
- 1 large bunch thick-stemmed asparagus*, trimmed and base of stems peeled
- 1/3 cup Kalamata olives
- Aioli and lemon wedges, to serve
  *You’ll need about 12 thick stems of asparagus.
Method :
1. Preheat oven to 200°C/180°C fan-forced. Combine oil, garlic and lemon juice in a bowl. Season with sea salt and pepper. Brush salmon with half of the oil mixture.
2. Place fennel, fennel fronds and lemon in a large baking pan lined with baking paper. Drizzle with remaining oil mixture. Toss to combine. Roast, turning once, for 20-25 minutes until almost tender.
3. Remove from oven, add asparagus and salmon, flesh-side up to the pan. Roast for 12-15 minutes or until salmon is just cooked through. Serve with aioli and lemon wedges
Good for you … Fennel

A good source of dietary fibre, which helps the intestine function normally and also vitamin C, a vitamin that contributes to the function of the body’s normal immune system.

Has virtually no fat and few kilojoules so is a useful food for those trying to control weight.

A source of potassium.

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April 17
Carrot and Fig Cake

Impress the Easter Bunny this year with a deluxe version of his favourite… Carrot cake!

Taking advantage of fig season we have revamped the classic carrot cake and turned it in to something really special. With their unique, delicate sweet flavour, the addition of figs certainly takes this cake to the next level. Be sure to choose clean, dry figs with thin, unblemished skin, this will ensure excellent taste. For this recipe you want to also be certain you use ripe figs that are soft when gently squeezed, yet still hold their shape.

We’re certain this recipe will quickly become a firm Easter favourite and it won’t be just the Easter Bunny hoping back for more.

Prep : 1 hour 30 minutes

Serves : 24

Ingredients :
- 2 Eggs
- 2 Egg whites
- 2 Cup Unbleached plain flour
- 2 Cup Sugar
- 2 tsp Baking powder
- 1 ½ tsp Baking soda
- 1 ½ Cup Pureed figs, (recipe below)
- 2 Cup Carrots, peeled and grated
- 225 grams Crushed pineapple, drained and juice reserved
- 2 Cup Seedless raisins
- 1/4 Cup Walnuts, chopped (optional)
- 1 tsp Salt
- 2 tsp Cinnamon
  
  PUREED FIGS:
- 2 Cup Fresh figs, roughly chopped
- 3/4 Cup Water
- 2 tsp Vanilla extract
  
  ICING:
- 100 grams Butter
- 225 grams Cream cheese
- 350 grams Icing sugar
- 2 Tbsp Reserved pineapple juice
Method :
1. Preheat oven to 180C.
2. Lightly grease a 23cm cake tin.
3. To puree the figs, add the chopped figs, water and vanilla in to a blender or food processor. Blitz on high for 1 minute or until smooth. Set aside.
4. In a mixing bowl, lightly beat together eggs and egg whites.
5. In a separate bowl sift together flour, sugar, baking powder, baking soda, salt and cinnamon into the mixing bowl. Stir to blend.
6. Add pureed figs, beaten eggs, carrots, pineapple, raisins and nuts, fold through until blended. Turn into the lightly greased cake tin.
7. Bake in oven for 35 to 40 minutes or until cake tests done in centre. Set aside to cool for 5 – 10 minutes before turning out on to a wire rack.
8. While cake cools, blend together the softened cheese, butter and pineapple juice with an electric mixer. Blend and whip in the sugar.
9. Once the cake has cooled to room temperature, spread the cream cheese frosting over the top.
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April 9
Easter Salmon Skewers

Entertaining over the Easter long weekend? Give these Easter Salmon Skewers a go, they will be a crowd favourite for sure!

These salmon skewers are easy to make and super healthy. Balance out all those Easter treats with this well balanced, nutritious Easter meal. Serve as a delicious weekend lunch or a light dinner. Cook them under a grill (as the recipe suggests), or if you prefer cook them outside on the Barbeque. This may be particularly nice if you have guests over to share a meal, barbequing will also slightly enhance the flavour.

Prep : 2 hours

Serves : 6

Ingredients :
- 800 grams Skinless salmon fillets
- 12 Brussel sprouts
- 12 Whole cherry tomatoes
- 1 Lg Zucchini, cut in to 12 slices
  
  MARINADE:
- 1 Lemon, freshly juiced
- 4 Tbsp Olive oil
- 1 Clove of garlic, minced
- Salt and Pepper
- 1 Tbsp Fresh dill, finely chopped
Method :
1. Cut the fish into 36 even cubes.
2. Make the marinade, mix olive oil, lemon juice, minced clove of garlic and dill in a glass bowl (do not use metal), add salt and pepper.
3. Add the pieces of salmon, turning occasionally. Keep refrigerated for 90 minutes to 2 hours (it can stay in the marinade for up to six hours, but no longer).
4. Just before you are ready to cook the kebabs, prepare your vegetables.
5. Cut the zucchini in to 12 pieces. Remove any other leaves of the Brussel sprouts and trim. Blanch the Brussel sprouts in small pot of boiling water until they just turn bright green (3-5 minutes).
6. Make your kebabs starting with threading 1 piece of fish, 2 pieces of vegetables, 1 piece of fish, another piece of vegetable and ending with another piece of fish. Repeat until you have all 12 kebabs done.
7. Make sure all the pieces touch, but don’t squash together. Push all up to sharp end, leaving a long handle to hold easily under grill or on barbecue.
8. Line a tray with baking foil. Place under the grill for 5 to 6 minutes each side. Do not put them too close to the heat, they will burn on the outside before they are cooked inside. They should take approximately 10 to 12 minutes to cook properly so they are succulent inside and golden on the outside.
9. Serve with your favourite side salad or even just crusty bread with some lemon juice to squeeze over them.
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April 9
Good Friday Fresh Stew

Looking for a fish dish for your Good Friday menu? Give our Good Friday Fish Stew a try, you won’t be disappointed. Easy to prepare, and fantastically delicious this stew is a must to try, particularly if you’re hosting a Good Friday get-together. If you’re feeding a crowd this recipe is easily doubled (even tripled) if you have many mouths to feed. Best served with warm crusty bread, lathered with butter and a glass or two of your favourite white wine.

Prep : 40 minutes

Serves : 4

Ingredients :
- 1 Lg Onion, peeled and diced
- 2 Garlic cloves, finely chopped
- 2 Cup Celery, diced
- 3 sml Potatoes, scrubbed and diced
- 3 Cup Water
- 3 Cup Coconut milk
- 2 Tbsp Tapioca flour
- 700 grams Cod, or other firm white fish
- 2 Cup Broccoli, diced
- 2 Cup Cauliflower, diced
- 1 ½ tsp Sea salt
- 1/2 tsp Pepper
- 1/2 tsp Dried marjoram
- 2 Tbsp Fresh dill
Method :
1. In a large saucepan/pot bring the water to a boil. Add in the onion, garlic, celery, and potatoes and cook for 10 minutes.
2. Mix a just little milk with the flour to form a soupy paste and set aside.
3. Add all the remaining ingredients to the pot and bring to a boil.
4. Add the tapioca flour mixture, stirring constantly until combined and fully dissolved.
5. Reduce the heat and allow to simmer for 15 to 20 minutes.
6. Adjust seasonings and serve immediately with some crusty bread.
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March 27
Coconut Easter Egg Cocktail

Easter is right around the corner! If you’re anything like us and have a bit of a sweet-tooth, you simply must try our Coconut Easter Egg Cocktails.

Prep : 5 minutes

Serves : 6

Ingredients :
- 4 mini creme eggs
- 1 tbsp chocolate syrup
- 1/2 cup Baileys irish cream
- 1/2 of a fresh coconut
- 1/4 cup fresh coconut water
- 1/2 cup vanilla vodka
- Cocoa, to serve
- Ice
Method :
1. Skewer a mini egg through to the middle of each stick. Prep your glasses by dipping the rim in chocolate syrup (or water, then cocoa).
2. In a blender, blitz together your coconut water and coconut flesh from the fresh coconut to form a thin but creamy mixture.
3. Place Baileys, vodka, and coconut cream into a cocktail shaker. Add ice. Shake and combine.
4. Strain into glasses and repeat if you had too much liquid for your shaker.
5. Dust your cocktails with cocoa and enjoy.
Note: You can make this into a mocktail by omitting the vanilla vodka and Bailey’s, and adding a dash of vanilla essence instead.

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March 27
Roast Beef with Garlic Veggies

Can’t go wrong with a roast! Our Roast Beef with Garlic Veggies is a dinner dish that pleases the whole family! Featuring juicy roast beef and an array of roasted veggies.

Prep : 1 hour 30 minutes

Serves : 6

Ingredients :
- 1 beef blade roast
- 1 tbsp olive oil
- 12 potatoes, halved
- 2 red capsicums
- 2 yellow capsicums
- SEASONING
- 2 tsp minced garlic
- ½ tsp salt
- ¼ tsp pepper
Method :
1. Preheat the oven to 220C. Combine seasoning ingredients then press ½ onto the beef. In a large bowl use the remaining seasoning with oil and vegetables and toss to combine.
2. Place the beef on a rack in a shallow roasting plan. Place vegetables around the beef. Roast for 35.45 minutes. Remove beef once cooked and let it stand for 20-25 minutes.
3. Continue roasting vegetables for a further 10 minutes or until slightly browned. Carve roast across the grain and serve with vegetables.
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March 21
Air-fried Broccoli and Corn cheese balls

Crunchy on the outside, cheesy and gooey on the inside with just the right amount of corn and broccoli to make you feel like the kids are at least eating some vegetables. These are a perfect after-school hot snack to keep little hands out of the cookie jar. But these aren’t just for the kids, they will have big hands coming back for more as well. They make great party snacks as you can make them ahead and pop them in the air fryer just before guests arrive. Serve with your favorite dipping sauce and watch them dissapear.

Prep : 60 minutes

Serves : 6

Ingredients :
- 3/4 cup fresh broccoli florets cut to approx 10 – 15 mm
- ¾ cup of fresh corn kernels
- 3 cups of shredded cheese, we used a mix of mozzarella, cheddar and parmesan
- 2 1/4 cups Panko breadcrumbs
- 4 eggs
- 1/2 cup all-purpose flour
- 1 tsp ground smoked paprika
- 2 tsp garlic powder
- Salt and pepper to season
- Vegetable oil spray
Method :
1. Start with broccoli florets and corn kernels until beginning to soften.
2. Whisk two eggs in a large bowl, add cooled broccoli florets and corn kernels, cheese, paprika, garlic powder, a pinch of salt, and ¼ cup of panko bread crumbs. (If you are using cream cheese in your cheese mixture only add enough egg to allow balls to form and stick together)
3. Shape the mixture into balls using 1 x heaped tablespoon for each, they should be roughly golfball-sized. Place in a single layer on a plate and refrigerate for at least 30min to set.
4. Prepare crumbing station, using three small bowls. Add flour to one bowl, whisk two eggs in another bowl and add the remaining panko bread crumbs to the third bowl.
5. Remove balls from refrigerator, roll in flour and shake off excess, dip in egg and allow excess to drip off then roll in panko crumbs.
6. Spray or brush crumbed balls with oil and air-fry at 200C for approx 20 – 25min or until golden.
7. Serve warm with a sauce of your choice.
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March 21
Easter Passionfruit Cupcakes

Looking for something sweet this coming Easter that doesn’t consist of either chocolate or hot cross buns?! We have you covered with these fantastic passionfruit cupcakes the whole family will love.

Take advantage of an abundant supply of passionfruit currently in season and try something new. The sweet yet subtle tropical flavours of the passionfruit sure shines through in these light fluffy cupcakes. Decorate your cupcakes all things Easter, perfect if you’re entertaining or perhaps enjoying a picnic over the long Easter weekend.

Prep : 40 minutes

Serves : 12

Ingredients :
- 225 grams Butter, softened
- 225 grams Sugar, castor
- 4 Eggs
- 1 Lemon, grated rind
- 250 grams Self –raising flour
- 25 grams Almond meal
- 50 ml Milk
- 50 ml Fresh passionfruit, pulp
  
  PASSIONFRUIT SYRUP:
- 100 ml Lemon juice, freshly squeezed
- 25 ml Fresh passionfruit pulp
- 150 ml Sugar, castor
Method :
1. Preheat oven to 180C.
2. Line a muffin tray with 12 – 18 cupcake liners, the number will depend on the size you are using.
3. In a large mixing bowl, cream the butter, sugar and eggs until light and fluffy.
4. Sift the flour and mix through with the creamed butter mixture.
5. In a separate bowl, mix together the passionfruit pulp and milk. Add to your cupcake batter and stir through ensuring there are no lumps.
6. Scoop the cupcake batter in to your cupcake cases two thirds of the way up.
7. Bake in preheated oven for approximately 20 minutes, or until done.
8. Set aside too cool for 5 minutes, before turning out to a wire rack.
For Passionfruit syrup:
1. Add all the syrup ingredients to a small saucepan over low to medium heat.
2. Continuously stir until all the sugar is dissolved.
3. Drizzle over warm cakes to serve.
Serving suggestion: You can either ice these delicious cupcakes with your favourite variety of frosting such as a butter icing or cream cheese. Decorate how you wish. These cupcakes can also be served with a passionfruit syrup. Make the passionfruit syrup as suggested below and drizzle over while the cupcakes are still warm soon after they come out of the oven.

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March 14
Zucchini Corn Cakes

Sick of having food that you are have worked hard in preparing come back stale or soggy in your child’s lunchbox? These Zucchini corn cakes are sure to be gobbled up leaving a very satisfying empty lunch box to return home from school.

Feel free to make these zucchini corn cakes ahead of time to use for quick to pack lunch boxes during the week. They will last a couple of days when stored in an airtight container, they will also freeze well for several weeks. You will also find these zucchini and corn cakes can also make a really versatile meal, for an easy weeknight meal you could serve with a little sour cream, avocado and freshly made salsa. Enjoy!

Prep : 30 minutes

Serves : 8

Ingredients :
- ½ Cup Yellow cornmeal, organic if possible
- ¼ Cup Spelt flour*
- ¼ tsp Baking soda
- ½ tsp Cumin, ground
- ¼ tsp Salt
- ¼ tsp Pepper
- 1 Zucchini
- 1 Egg
- ¾ Cup Buttermilk, or milk of choice
- 1 ½ Tbsp Olive oil
- ½ Cup Corn kernels
- 1 Spring onion, white and green part finely chopped
- Butter – to cook
Method :
1. In a large bowl, stir together cornmeal, flour, soda, ground cumin, salt and pepper.
2. Using large holes on a grater, grate the zucchini to make 3/4 cup (packed). Squeeze with your hands to extract excess moisture.
3. In a medium-size bowl, mix the egg, buttermilk, oil, zucchini, corn and spring onion.
4. Pour the wet mixture into dry ingredients and stir until evenly moistened.
5. Heat a large fry pan over medium-high heat. Grease lightly with butter.
6. Spoon about 2 tablespoons of batter onto fry pan for each cake, spreading batter to make 3 inch cakes. Cook until tiny bubbles form in the centres and edges of cakes appear dry; turn and cook other sides until browned and cakes puff slightly.
7. Serve 2 or 3 cakes per person.
  * For a gluten free option substitute the spelt flour for buckwheat flour.
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March 14
Lemon Yoghurt Cake

Put the kettle on! It’s time for our scrumptious, crumbly lemon yoghurt cake. The zest of many-a-lemon makes up this delightful morning tea. Cut a slice, and relax.

Prep : 15 minutes | Cook: 50 minutes

Serves : 12

Ingredients :
- 1 ½ cups plain flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup Greek yoghurt
- 1 cup white sugar
- 3 eggs
- 2 tsp lemon zest (roughly the zest of 1 lemon)
- ½ tsp vanilla extract
- ½ cup vegetable oil
- 1/3 cup white sugar
- 1/3 cup lemon juice, freshly squeezed
- Icing sugar, to serve
Method :
1. Preheat the oven to 180°C. Grease a loaf pan with butter or cooking spray.
2. In a medium sized bowl, combine the flour, baking powder and salt. In a separate bowl, whisk together the yoghurt, sugar, eggs, lemon zest, vanilla, and oil.
3. Add the wet ingredients to the dry ingredients and mix until well combined using an electric mixer, or by hand.
4. Pour the mixture into the loaf pan and bake for around 50 minutes or until a toothpick comes out clean.
5. To make the lemon glaze, combine the lemon juice and sugar in a small saucepan over low heat until the sugar dissolved, and the mixture is clear.
6. Once the cake has cooled slightly in the pan, carefully transfer it onto a cooling rack. Drizzle over the lemon glaze and sprinkle over some icing sugar if desired.
This recipe by A Better Choice !

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March 13
Avocado & Banana Smoothie

Who doesn’t love a quick pick-me-up drink? Our avocado and banana smoothie will get you right through to dinner! 🥑🍌

Prep : 5 minutes

Serves : 2

Ingredients :
- ½ avocado
- 1 banana
- 4 mint leaves
- 1 kiwifruit
- 1 ½ cup milk of your choice
- 2 kale leaves, chopped
- ½ cup yoghurt
Method :
1. Combine milk, yoghurt, banana, kiwi, avocado, chopped kale leaves, and mint into a blender and blend until smooth.
2. Top with honey and mint leaves to serve.
This recipe by A Better Choice !

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February 26
CUSTARD APPLE TEACAKE

Have you tried a custard apple before? This fruit surprisingly tastes like custard and mimics the texture.

Prep : 65 minutes

Serves : 8

Ingredients :
- 1 ½ tbsp caster sugar
- 2 tsp cinnamon
- 100g butter, room temperature
- 2 eggs
- 1 ½ cup self-raising flour
- 1 tsp ginger
- ¼ tsp ground cloves
- 100ml milk
- 1 custard apple, halved, seeds removed, flesh scooped, coarsely chopped
Method :
1. Preheat the oven to 180C. Combine sugar and cinnamon in a small bowl and set aside.
2. Using an electric beater, beat butter, and extra sugar in a large bowl until creamy consistency. Add in eggs 1 at a time.
3. Sift flour, remaining cinnamon, ginger and cloves into a medium bowl. Add one-third of the flour mixture into the butter mixture and mix well. Add in one-third of the milk and mix well. Repeat this process in 2 batches.
4. Spoon mixture into a springform pan. Arrange custard apple over the top and sprinkle with cinnamon mixture. Bake for 40-45 minutes.
This recipe by A Better Choice !

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February 20
Chicken and Avocado Blended Burgers

There is no denying that burgers are one of the best weeknight dinners, especially when made the Blenditarian way! This recipe blends 25% mushrooms and 75% chicken mince and are packed full of extra flavour!

This recipe was created by Blenditarian!

Prep : 35 minutes

Serves : 4

Ingredients :
- 150g mushrooms, grated
- 350g chicken mince
- 1 egg
- ⅓ cup breadcrumbs
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp smoked paprika
- 1 tbsp vegetable oil
- 4 Turkish rolls
- 1 cup rocket or baby spinach leaves
- ¼ purple cabbage, shredded
- 1 avocado
- ½ lime, juiced
- ¼ cup English mustard
- 1 tbsp maple syrup
- 1 tbsp mayonnaise
Method :
1. Preheat oven to 160 ℃ and line a baking tray with baking paper.
2. Add the grated mushrooms, mince, egg, breadcrumbs, spices and seasoning to a large bowl. Mix to combine.
3. Divide the mixture evenly and shape into four patties.
4. Heat oil in a large frying pan over medium-high heat. Cook the patties for 4-5 minutes on each side. Remove from the pan and place on the prepared tray. Cover with foil and place in the oven to keep warm while you prepare the remaining ingredients.
5. Place Turkish rolls on a baking tray and in the oven for 5 minutes to warm slightly.
6. Place the avocado and lime juice in a small bowl. Use a fork to mash and mix to combine.
7. To make the sauce, combine the mustard, maple syrup and mayonnaise.
8. To assemble the burgers, cut the Turkish rolls in half then place the chicken patty on the base of each roll. Top with rocket or baby spinach, cabbage and a dollop of avocado. Finish with the mustard sauce.
This recipe by A Better Choice !

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February 12
Passionfruit Mousse

Our NEW Passionfruit Mousse is picture perfect! This smooth, creamy mousse topped with beautiful fresh Passionfruit from your local Fruit and Veg shop is a light treat that’ll delight.

Prep : 10 mins + 4 hours chill time

Serves : 4

Ingredients :

PASSIONFRUIT CONCENTRATE
- 1 ½ cups passionfruit pulp (approx. 8 passionfruit)
- 1 cup water
- ¾ cup white sugar
- Juice of 2 lemons
  
  MOUSSE
- ½ + 1/3 cup of passionfruit concentrate
- ¼ cup + 2 tbsp thickened cream
- ½ can sweetened condensed milk (197.5g)
- Fresh passionfruit pulp, to garnish
Method :
1. To prepare the passionfruit concentrate, scoop the pulp out of each passionfruit. Pour the pulp into a pot over a high heat, then add the water and sugar and bring mixture to a boil. Reduce the heat and simmer on low until the mixture has reduced. Put mixture through a sieve and allow to cool. Put the concentrate in a lidded jug, then keep refrigerated.
2. In a blender, blend together the passionfruit concentrate and the condensed milk.
3. Next, add the thickened cream and blend until well combined.
4. Pour the mixture into ramekins or small glasses, then refrigerate overnight or for a minimum of 4 hours.
5. Serve topped with fresh passionfruit pulp. Enjoy!
This recipe by A Better Choice !

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February 12
Corn Cakes with Yellow Capsicum Relish

Are you a savoury pancake fan? If you answered yes, you’ll love our Corn Fritters with Yellow Capsicum Relish💛 You may not have known it before, but you’ll know it once you’ve tasted these – corn and yellow capsicum are a match made in heaven!

Prep : Relish: 2 – 3 hours, Corn cakes: 30 minutes

Serves : 10-12

Ingredients :
RELISH
- 2 tsp olive oil, extra-virgin
- 2 medium yellow capsicums, seeded and finely chopped
- 2 garlic cloves, peeled and minced
- 2 tbsp lime juice, freshly squeezed
- 1/4 tsp sugar
- 1/4 tsp salt
- 2 tsp coriander, finely chopped
  
  CORN CAKES
- ½ cup spelt flour
- ½ cup plain flour, unbleached (organic if possible)
- ½ cup polenta
- 1 tsp sugar
- 3/4 tsp baking powder
- ½ tsp salt
- ½ tsp cumin, ground
- ½ cup milk, (or a little more)
- 2 eggs, lightly beaten
- 3/4 tsp tabasco sauce
- 1 cup corn kernels, fresh cut from the cob
- Butter, cut into slivers (for cooking)
Method :

RELISH:
1. In a fry pan heat the olive oil over medium-high heat. Add the diced capsicum and the garlic, sauté for 5 minutes.
2. Stir in the lime juice, sugar, and salt. Cook for 2 minutes, or until the juices are slightly thickened.
3. Remove from heat and allow to cool slightly then stir in the fresh coriander. Transfer to a glass jar or container, secure the lid and refrigerate until completely chilled. (Can make ahead of time)
CORN CAKES:
1. In a large mixing bowl, stir together the flours, cornmeal, sugar, baking powder, salt, and cumin.
2. Make a well in the middle and add the milk, eggs, tabasco sauce, and corn. Mix through until well combined. Add a little more milk if mixture is too dry. Let sit for 15 minutes.
3. In a large frypan heat a little butter over medium-high heat until melted.
4. When the pan is very hot, spoon 2 tablespoons of the batter into the pan for each cake. Cook about 3 cakes at a time for about 2 minutes on each side, or until lightly browned.
5. Keep warm while cooking the remaining cakes, adding a little butter to the pan before cooking each batch.
6. Serve the corn cakes with a little of the relish on top.
This recipe by A Better Choice !

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January 23
Watermelon Crushes

Beat the summertime heat with these deliciously refreshing crushes! Kids and adults alike are going to love them and best of all they are super healthy while tasting like a treat.

In summer it is particularly important to keep your body hydrated. Drinking water is obviously an important way to ensure you stay hydrated, however eating high water content foods can also help a great deal too. Did you know that watermelon is in fact 92% water? Better yet, watermelon is low in sugar (it is one of the lowest calorie fruits) while being high in vitamins and minerals.

While eating sliced watermelon is definitely a favourite family past time (where siblings spit the seeds at each other), we are sure these watermelon crushes have the potential to also become a special treasure of your family’s summertime memory vault.

One more recipe note we couldn’t leave unsaid…. And this one is adults only! These crushes are also brilliant mixed with a little vodka, a fantastic way to enjoy a beverage on a hot summers evening while enjoying the company of friends and family!

Prep : 5 minutes

Serves : 4-6

Ingredients :
- 3 ½ Cup Watermelon, seeded and cut in to chunks
- 2 Cup Frozen coconut water, in cubes
- 1 Lime, skin removed
- 1 Tbsp Fresh mint leaves
- 1 tsp Fresh ginger, peeled and finely grated (optional)
Method :
1. Add all the ingredients to a high speed blender and blitz on high for 30 seconds.
2. Pour in glasses and serve immediately.
This recipe by A Better Choice !

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January 15
Mushroom, Prawn and Chorizo Skewers

This decadent treat is not only delicious but also makes the perfect gift for foodies. Need a last-minute idea? Box it up and share the joy! Sweet, rich, and bursting with cherry goodness, it’s sure to impress. 🎁❤️

Prep : 40 minutes

Serves : 1-2

Ingredients :
- 250g Cup mushrooms
- 250g Marinated garlic prawns
- 2 Chorizo sausages, sliced
- 1/4 Cup olive oil
- 1/2 Cup parsley, roughly chopped
- Marinated olives
- Semi dried tomatoes
Method :
1. Preheat the BBQ to a medium heat.
2. Assemble the skewers by alternating mushrooms, prawns and chorizo slices on a double skewer. Depending on the length of the skewers, you should be able to repeat this sequence twice.
3. Combine the olive oil with half of the chopped parsley and any remaining marinade from the garlic prawns.
4. Drizzle the prepared skewers with half of the parsley oil mixture. Use a pastry brush to ensure the mushrooms and chorizo are coated.
5. Place the skewers on the preheated BBQ plate and cook for 2-3 minutes or until slightly charred and the prawns turning orange. Brush with the remaining parsley oil mixture before turning and cooking for a further 2-3 minutes.
6. Remove from the BBQ plate and transfer to a serving platter. Garnish with the remaining chopped parsley.
7. Serve the skewers with antipasto vegetables of your choice.
This recipe by A Better Choice !

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January 15
Lammo NaNas

A delicious twist on a true Aussie classic. Forget the baking, simply dip banana pieces into chocolate and coconut to enjoy.

Prep : 10 minutes

Serves : 6

Ingredients :
- 200g milk chocolate, chopped
- 4-5 bananas (lady finger or Cavendish)
- 1 ½cups desiccated coconut
Method :
1. Place the chocolate in a clean, dry, heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 3-4 minutes or until the chocolate is melted and smooth.
2. Peel and cut bananas into 4cm-thick rounds. Spread coconut into a shallow dish.
3. Dip the banana pieces, one at a time in chocolate, turning to coat all sides. Allow excess to drain then roll in coconut to coat. Transfer to a tray lined with baking paper to set. Repeat with remaining banana, chocolate and coconut.
This recipe by A Better Choice !

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December 23
Choc Cherry Brownie Slice

This decadent treat is not only delicious but also makes the perfect gift for foodies. Need a last-minute idea? Box it up and share the joy! Sweet, rich, and bursting with cherry goodness, it’s sure to impress. 🎁❤️

Prep : 1 hour 20 minutes

Serves : 12

Ingredients :
- 250g unsalted butter, chopped
- 450g dark chocolate, chopped
- 6 eggs, lightly beaten
- ½ cup coconut sugar
- 1 ½ cups coconut flour
- ½ cup cocoa powder
- 2 cups cherries, pitted, halved, plus extra cherries to serve
- 2 cups desiccated coconut
- 200ml pure cream
Method :
1. Preheat the oven to 170°C. Grease and line a 20cm x 30cm slice pan with baking paper.
2. Place the butter and 250g of dark chocolate in a heatproof bowl. Place the bowl over a pan of simmering water, stirring until the mixture is melted and smooth.
3. Remove the bowl from the heat, then quickly add in the eggs, sugar, flour, cocoa, cherries and 1 cup of desiccated coconut. Stir until combined.
4. Pour the batter into the lined slice pan. Bake brownie in the oven for 25-30 mins or until a skewer inserted into the centre comes out with only a few crumbs. If you like a chewier brownie, you can pull it out of the oven earlier.
5. Allow brownie to cool in the pan for 10-15 mins, then turn out onto a wire rack to cool completely.
6. While the brownie is baking, heat the cream in a small saucepan over a medium heat, bringing to just below boiling point.
7. Place the remaining 200g of dark chocolate in a heatproof bowl, then pour over the hot cream, stirring until mixture is melted and smooth. Set mixture aside to cool for 20-40 mins until the ganache is at room temperature.
8. To serve, spread the ganache over the brownie, top with extra cherries and sprinkle over some more desiccated coconut.
This recipe by A Better Choice !

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December 23
Berry Punch

Bursting with fresh berries and fragrant mint from your local fruit and veg shop, this vibrant drink is as easy to make as it is to enjoy. Perfect for summer entertaining or simply treating yourself, it’s sure to be a crowd favorite.

Prep : 5 minutes

Serves : 10

Ingredients :
- 1.25L lemonade
- 1.25L cranberry soft drink
- 300g mixed berries (we used blueberries and strawberries)
- 1 cup ice cubes
- 1 small handful fresh mint leaves
Method :
1. Add lemonade, cranberry soft drink and berries to a jug and stir.
2. Finally, add the ice cubes and mint leaves before stirring once again and serving!
This recipe by A Better Choice !

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December 18
Savoury French Toast with Avocado, Tomato & Bacon

Fresh avocado and tomato are the cherry on top of this savoury dish! Say hello to our Savoury French Toast 👋🏼 If you love sweet french toast, give this one a go! We guarantee it’ll tick all your boxes!

Prep : 30 minutes

Serves : 2

Ingredients :
- 4 slices bacon
- 1 cup cherry tomatoes
- 4-6 slices thick cut bread
- 2 large eggs
- 3 tbsp whole milk
- ½ tsp chilli powder (optional)
- 2 tbsp butter
- 1 avocado, thinly sliced lengthwise
- ¼ cup feta, crumbled
- 1 tbsp coriander, chopped
Method :
1. Heat the oven to 90C. The oven will be used to keep food warm.
2. Heat a fry pan over a medium-high heat, then cook the bacon in a single layer in the pan, turning once until brown and crisp on both sides, about 6-8 mins.
3. Once cooked, transfer the bacon to a plate lined with paper towel, then place in the oven to keep warm.
4. In the same pan, add the tomatoes and lightly season with salt and pepper. Sauté until the skins darken. Once cooked, transfer tomatoes to a bowl and place in the oven to keep warm.
5. In a large shallow bowl, whisk the eggs, milk, chilli powder (if using) and a pinch of salt.
6. Wipe out the pan, then return pan to a medium heat with 1 tbs of butter. Dip the pieces of bread, one at a time into the egg mixture, being sure to coat them thoroughly.
7. Once coated, place the bread in the heated pan to cook for 6-8 mins, turning once. Cook a couple of pieces at a time, placing cooked pieces in the oven to keep warm.
8. To assemble, divide the french toast between two plates. Top with bacon, avocado, then tomatoes. Sprinkle over the feta and coriander, then enjoy!
This recipe by A Better Choice !

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December 18
Santa Hat Brownies

If you were in search of a last minute dessert, we’ve got you covered! These adorable Santa Hat Brownies are the perfect sweet treat for all ages.

Prep : 50 minutes

Serves : 9

Ingredients :
- 1 cup milk or dark chocolate
- ½ cup chocolate chips
- ¾ cup plain flour
- 1 tsp vanilla extract
- ¾ cup vegetable or coconut oil
- ½ tsp salt
- ¼ tsp baking soda
- 2 eggs
- ¾ cup brown sugar
- 2 tbsp water
- 9 fresh strawberries, hulled
- Pre-made frosting
Method :
1. Preheat your oven to 180C and line an 8×8 pan with baking paper.
2. In a bowl, combine the flour, salt and baking soda.
3. In another bowl, whisk together the eggs, brown sugar and vegetable oil until well combined, then whisk in the vanilla and water.
4. Add your wet ingredients to your dry ingredients, and mix well to combine.
5. Melt 1 cup of chocolate in the microwave in short bursts or on the stove top, then stir into your brownie batter.
6. Lastly, stir in ½ a cup of chocolate chips or bits.
7. Pour the brownie batter into the lined baking pan and bake for 50 mins or until just firm to touch.
8. Remove the brownies from the oven and transfer them to a cooling rack to cool.
9. Once your brownies have cooled down, cut them into 9 squares. To make the Santa hats, top each brownie with a piped dollop of frosting, then a strawberry, and a small blob of frosting on top.
This recipe by A Better Choice !

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December 3
Watermelon Cake

Eating fruit has never been so fun! Kids will love helping to construct (and eat!) this Watermelon cake! 🍉

Prep : 20 minutes

Serves : 15

Ingredients :
- 2 large seedless watermelons
- 1 small rockmelon
- 1 mango
- Small handful of blueberries
- 2 strawberries
- Small handful of raspberries
- 2 kiwi fruit, sliced
- 2 tbsp yoghurt
Method :
1. Cut two large cross sections from each watermelon, around 6-8cm thick. Cut one piece into a 20cm round, another into a 16cm round, and a final one into a 12cm round.
2. Place the 20cm round onto a serving platter. Spread some yoghurt over the top, then top with the 16cm round. Spread yoghurt over the top once again and top with the 12cm round.
3. Cut your fruit into 1cm slices. Using an assortment of cookie cutters, cut the rockmelon, mango, and kiwi fruit into shapes.
4. Using our picture as a guide, decorate the watermelon cake with the fruit shapes and berries. Enjoy!
This recipe by A Better Choice !

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November 25
Mango Muffins

Transform your muffins by adding some sweet, sweet Mango into the mix! These Mango Muffins are soft, wholesome, and oh so tasty! Perfect for a quick grab and go breakfast or as a snack.

Prep : 30 minutes

Serves : 12-18 (depending on size of muffin pan)

Ingredients :
- 1 ½ cups whole wheat flour
- 1 ½ cups plain flour
- ½ tsp salt
- 4 tsp baking powder
- 1 cup granulated sugar
- 1 cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup canola oil
- 1 ½ cups fresh mango flesh, diced
- ¼ cup sliced almonds (optional)
Method :
1. Preheat oven to 190C and grease a muffin pan with butter or spray oil.
2. In a large bowl, combine the flours, salt, baking powder and granulated sugar using a large spoon.
3. In a separate bowl, combine the buttermilk, eggs, vanilla extract, and oil.
4. Next, pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Finally, gently fold through the diced mango.
5. Fill the holes in the muffin pan until almost full, noting that the muffins will rise slightly when baking.
6. Sprinkle each muffin with sliced almonds, if using.
7. Bake in the oven for 16-18 mins or until a knife inserted into the centre of a muffin comes out clean. Allow muffins to cool on a wire rack for 5 mins before serving.
This recipe by A Better Choice !

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