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  • February 27

    Julie Goodwin’s Crunchy Wombok, Beef and Noodle Salad

    ulie Goodwin’s Crunchy Wombok, Beef and Noodle Salad

    If you’ve ever walked past the wombok and not known what to do with it, here’s a riff on the beloved cabbage and noodle salad that turns it into a main meal!

    Preparation time : 25 minutes

    Serves : 4

    Ingredients :

    DRESSING

    • ½ cup white sugar
    • ½ cup white vinegar
    • 1/3 cup fish sauce
    • 1 clove garlic, chopped
    • 1 small red chilli, sliced

    SALAD

    • ¼ Wombok (Chinese cabbage)
    • 4 spring onions
    • 1 carrot
    • 1 Lebanese cucumber
    • 1/3 bunch mint
    • 1/3 bunch coriander
    • 1 tablespoon peanut or vegetable oil
    • 500g rump steak
    • 100g packet of Chang’s crunchy fried noodles
    Method :
    1. Heat the chef pan over high heat.
    2. In a medium pot over medium-high heat, combine the sugar and vinegar. Stir until the sugar dissolves. Bring to the boil and boil for five minutes or until slightly thickened.  While cooking, place the garlic and chilli in the mini food processor and blitz until finely chopped.  Remove the dressing from the heat and add the fish sauce.  Allow to cool for a few minutes then add the garlic and chilli.  Set aside.
    3. Place the oil in the pan.  Season the steak with salt and cook for 2 minutes on each side (or longer, if the steak is thick or you like it more done.)  Remove from the pan and set aside under foil to rest.
    4. While the meat cooks, get on with the vegetables. Slice the Wombok thinly with a knife.  Peel and chop the spring onions. Use the mandolin to slice the cucumber and carrot.  Place all of these in the large bowl. Pick the leaves from the mint and coriander and add to the bowl.
    5. Slice the rump steak and add it to the salad bowl along with the noodles. Pour over the dressing, toss through, and serve straight away.

      Note: Make it ahead. This salad is lovely cold as well.

    This recipe by A Better Choice !

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  • February 16

    Vegan Bircher Muesli

    Vegan-Bircher-Muesli

    We LOVE bircher muesli in the summertime because it’s a cool, fresh take on the classic warm oats! Try our new Vegan Bircher Muesli today! The best part is topping it with your favourite fresh, seasonal fruits????????

    Preparation time : 15 minutes

    Serves : 4

    Ingredients :
    • 1 medium granny smith apple, unpeeled and grated
    • 1 cup rolled oats
    • ½ cup apple juice
    • ½ cup dairy-free yoghurt, plus extra to serve
    • 1 tsp cinnamon
    • ¼ cup almonds or walnuts, chopped
    • 2 tbs sunflower or pumpkin seeds
    • 2 cups seasonal fruit, chopped
    • Maple syrup, to serve (optional)
    Method :
    1. Combine all ingredients in a large bowl.
    2. Cover and refrigerate overnight.
    3. To serve, evenly distribute the bircher muesli between four serving bowls. Dollop some dairy-free yoghurt on top (coconut yoghurt is delicious with this recipe), then sprinkle over the nuts and seeds. Top with the chopped seasonal fruit of your choice and drizzle over maple if you desire.

    This recipe by A Better Choice !

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  • February 16

    Chicken Spring Salad

    Chicken Spring Salad

    Are salads a spring favourite of yours? We love them because they’re fresh, healthy and delicious! Try our Chicken Spring Salad next! It’s got chicken, lettuce and asparagus, with a delightful lemon-herb dressing.

    Preparation time : 40 minutes

    Serves : 4

    Ingredients :
    • 2 chicken breast halves, skinless
    • 2 – 3 bunches fresh asparagus
    • ½ large head iceberg lettuce (or use 1 whole small head)
    • Lemon slices, for garnish
    • 1/3 cup almonds, slivered and toasted
    • Lemon-herb dressing:
    • ½ cup extra light olive oil
    • 2 tbsp lemon juice, freshly squeezed
    • 1 tbsp tahini
    • 1 – 2 small garlic cloves, pressed (adjust to taste)
    • 1 tsp oregano, finely chopped
    • 1 tsp basil, finely chopped
    • Salt and pepper, to taste
    Method :
    1. Place chicken breast in a saucepan, cover with water and simmer covered for 20 mins or until done. Remove from water and set aside to cool.
    2. Meanwhile prepare remaining salad. Wash the asparagus and snap off the woody ends.
    3. Add a splash or two of water into a fry pan and heat over medium to high. Add the asparagus and cook tossing occasionally for 2 – 3 minutes or until asparagus is bright green and crisp tender. Remove from heat, drain and set aside.
    4. With a sharp knife, shred the lettuce and place in a large salad bowl.
    5. Combine all the dressing ingredients into a glass jar, secure the lid and shake well until blended.
    6. Drizzle half of the dressing over the lettuce.
    7. Return to the chicken and using two forks shred into strips or with a sharp knife slice into thin strips.
    8. Slice the asparagus into 2-inch diagonal pieces.
    9. Add the chicken and asparagus with the lettuce, drizzle with remaining dressing and toss through the toasted almonds.
    10. Serve and garnish with lemon slices.

    This recipe by A Better Choice !

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  • February 16

    Easy Mango Frozen Yogurt

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    Make delicious, creamy frozen yogurt at home without an ice cream maker! This recipe comes together in a few minutes and contains only 5 simple ingredients.

    Preparation time : 10 minutes

    Serves : 10-12

    Ingredients :
    • 3 cups (525g) frozen mango chunks
    • ¼ cup granulated sugar
    • Juice of 1 lemon
    • ¾ cup greek yoghurt
    • Pinch of salt
    Method :

    1. To a food processor, add all the ingredients in the order listed. Process until the mixture is smooth and there are no lumps. You will need to stop the mixer every so often to scrape down the sides.
    2. Serve right away, or place in a freezer safe covered container. Allow to thaw slightly before scooping and serving.

    This recipe by A Better Choice !

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  • February 16

    Slow Cooker Chicken Massaman Curry

    Slow Cooker Chicken Massaman Curry

    Boy have we got a treat for you – another slow cooker recipe to add to the list! This Slow Cooker Chicken Massaman Curry is guaranteed to be a hit with your tastebuds

    Preparation time : 10 minutes

    Cooking : 4-8 hours

    Serves : 4

    Ingredients :
    • 750g chicken, diced
    • 1 brown onion, chopped finely
    • 2 large carrots, chopped
    • 500g potatoes, diced
    • ¼ cup thai massaman curry paste
    • 2 garlic gloves, minced
    • 1 cinnamon stick
    • 6 cardamom pods, bruised
    • 270ml can coconut milk
    • ¼ cup fish sauce
    • Steamed rice, to serve
    Method :
    1. Cut chicken and transfer to slow cooker. Chop onion, carrots and potatoes and transfer to slow cooker. Add curry paste, garlic, cinnamon, cardamom, cinnamon, coconut milk and fish sauce. Cover with lid. Turn slow-cooker on to low. Cook for 8 hours. Alternatively, cook on high for 4 hours. 
    2. Remove lid and discard cardamom pods and cinnamon. Serve with cooked rice. 

    This recipe by A Better Choice !

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  • February 16

    Rockmelon Salad

    Rockmelon Salad

    What do you get when you combine the perfectly picked rockmelon with some of this season’s freshest produce? This tasty salad with tomato, cucumber, mint and feta! Not only is it simple to put together, but you can have it as a side dish or bulk it up with some leaves and add prosciutto for a nutritious meal.

    Preparation time : 5 minutes

    Serves : 2

    Ingredients :
    • 1/2 ripe rockmelon
    • 1/2 cucumber of choice
    • 1 vine ripened tomatoes
    • Mixed salad leaves
    • 80g of feta
    • Fresh mint
    • Optional: Prosciutto and Figs

    DRESSING

    • Olive oil
    • Red wine vinegar
    • Half a teaspoon of brown sugar
    Method :
    1. Wash all fresh ingredients.
    2. Cut rockmelon into small segments or cubes, removing seeds and skin.
    3. Slice cucumbers and tomatoes. Combine with salad leaves and mint on a serving platter or bowl.
    4. Add prosciutto and chopped figs.
    5. Sprinkle feta over the top.
    6. Mix your dressing ingredients in a bowl or dish. Drizzle over the top when ready to eat.

    This recipe by A Better Choice !

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  • February 16

    KANZI® Apple Pie Smoothie

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    “This healthy smoothie is bursting with the natural sweet and tangy flavour of juicy KANZI® apples! A simple blend of spices and a touch of vanilla make this clean treat reminiscent of a warm apple pie.” – Marie Duong (Eats with Marie)

    Recipe created by Eats with Marie for KANZI® Apple Australia.

    Preparation time : 5 minutes

    Serves : 2

    Ingredients :
    • 2 KANZI® apples, cored and roughly chopped
    • 2 bananas, frozen and sliced
    • 2 tsp cinnamon
    • 1⁄4 tsp nutmeg
    • 1⁄2 cup almond milk
    • 1⁄2 cup plain unsweetened Greek yoghurt
    • 1 tsp pure vanilla extract
    • 1 tsp maple syrup (optional)
    • 1 cup ice (adjust as necessary)
    Method :
    1. Add all ingredients to a blender and blend until smooth. For a thicker consistency, add extra ice and/or frozen banana.
    2. Taste and add maple syrup if desired.

    This recipe by A Better Choice !

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  • February 15

    Grilled Mushroom Breakfast

    Grilled Mushroom Breakfast

    This delectable dish features Swiss brown or Portobello mushrooms filled with garlic and butter, served alongside perfectly poached eggs and a herb-infused sour cream.

    Preparation time : 20 minutes

    Serves : 2

    Ingredients :
    • 4 Swiss Brown/Portobello Mushrooms
    • 1 Clove of Garlic, sliced
    • 60g Salted Butter
    • 50g Parsley, roughly chopped
    • 50g Basil, roughly chopped
    • 20g Dill, roughly chopped
    • 120g Sour Cream
    • 2 Eggs
    • Flake Salt
    Method :

    1. Preheat the oven to 180°C.

    2. Mix the sour cream and chopped herbs together.

    3. Fill each mushroom with sliced garlic, a pat of salted butter, and a pinch of flake salt.

    4. In a pan over medium heat, add olive oil and place the mushrooms with the stalks facing up. Cook them slowly until the butter starts to melt.

    5. Transfer the pan to the preheated oven.

    6. While the mushrooms are in the oven, poach the eggs to your desired doneness.

    7. Remove the mushrooms from the oven and serve them with the herb-infused sour cream, poached eggs, and a drizzle of olive oil.

    8. Garnish with a sprinkle of fresh herbs.

    This recipe by A Better Choice ! (Luke Croston).

     

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  • February 15

    Beetroot Tzatziki

    Beetroot Tzaziki


    This delightful dip combines the earthy sweetness of beetroots with the creaminess of Greek yogurt, a touch of dill, and the tangy zing of pickles and lemon. It’s not only delicious but also a feast for the eyes!

    Preparation time : 50 minutes

    Serves : 2-4

    Ingredients :
    • 2 medium Beetroots
    • 150g Greek Yoghurt
    • 2 sprigs of Dill, roughly chopped
    • 1 small dill pickle
    • 1 lemon
    • 30ml Olive Oil
    • Flake Salt
    Method :
    1. Preheat the oven to 180c
    2. Wrap the beets in foil and place them into the
      oven for 40min or until a skewer easily goes all the way through the beet.
    3. Remove from the oven and let the beet cool down in the foil in the fridge
    4. Once cool peel the beet skin off and cut the root and top off
    5. Then into a bowl grate the beetroot on the coarse side a box grater
    6. Roughly chop the pickle add to the beetroot
    7. Mix the yoghurt, olive oil and chopped dill through with the beetroot
    8. Season with lemon juice and salt and serve
      Note: Beetroots can always be cooked the day before

    This recipe by A Better Choice ! (Luke Croston).

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  • February 14

    Valentines Day Heart Caprese Salad

    Caprese Salad

     

    Spending Valentines Day with a special someone? This heart-shaped twist on the classic Caprese Salad is sure to impress your loved one!

    Preparation time : 30 minutes

    Serves : 2

    Ingredients :
    • 3 large tomatoes, sliced
    • 2 balls of fresh Mozzerella
    • A handful of fresh basil leaves
    • 2 tbsp olive oil
    • 1 tbsp balsamic reduction (balsamic glaze)
    • Salt and Pepper
    Method :
    1. On a dish in a heart shaped formation, place a slice of mozzarella followed by a slice of tomato. Slices of tomato and mozzarella should be alternated until all the ingredients have been used. Place fresh basil leaves in between the layers
    2. Top the tomatoes and mozzarella with a drizzle of olive oil and balsamic reduction.
    3. Sprinkle on top with salt and pepper

    This recipe by A Better Choice ! 

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  • February 7

    Apple, Pear & Rhubarb Crumble

    Apple Pear Rhubarb Crumble

    This irresistible dessert features a luscious combination of apples, pears, and rhubarb, topped with a golden, crunchy crumble.

    Preparation time : 40 minutes

    Serves : 6

    Ingredients :
    • 4 Apples, peeled and diced into large pieces
    • 2 Pears, peeled and diced into large pieces
    • 1 Small bunch of rhubarb, washed and cut into 2cm pieces
    • 150g Butter
    • 200g Raw Sugar
    • 100g Plain Flour
    • 60g Rolled Oats
    • 20g Vanilla Paste
    • 5g (1 teaspoon) Cinnamon
    Method :

    1. Preheat the oven to 180°C.
    2. Mix the diced apples, pears, rhubarb, vanilla paste, and 100g of sugar together, coating the fruit evenly. Add the mixture to a baking dish.
    3. For the crumble topping, rub the flour and butter together until you achieve a breadcrumb-like consistency. Then, add the rolled oats, remaining sugar, and cinnamon. Mix well to combine.
    4. Sprinkle the crumble mixture evenly over the top of the fruit in the baking dish.
    5. Place the dish in the preheated oven and bake for 15-20 minutes or until the crumble is golden brown.
    6. Allow it to cool slightly and enjoy, especially when served with a scoop of vanilla ice cream.

    This recipe by A Better Choice ! (Luke Croston).

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  • February 7

    Roast Eggplant, Lemon & Garlic Dip

    Roast Eggplant Dip

    This delectable dip features roasted eggplants, aromatic garlic, zesty lemon, and a touch of grilled red pepper, all brought together with the goodness of olive oil.

    Preparation time : 40 minutes

    Serves : 4

    Ingredients :
    • 2 Eggplants
    • 1 Clove Garlic, chopped
    • 1 Fresh Lemon
    • 60g Olive Oil
    • 30g Grilled Red Pepper, diced
    • 1/4 Bunch Parsley, chopped
    • Flake Salt
    Method :

    1. Preheat the oven to 200°C.

    2. Place the eggplants into the hot oven and roast them until they become super soft.

    3. While the eggplants are roasting, mix the chopped garlic, olive oil, lemon juice, and zest together to create a zesty dressing.

    4.Once the eggplants are soft, remove them from the oven and let them cool for 10 minutes.

    5. Peel the eggplants and place them into a serving bowl.

    6. Drizzle the zesty dressing over the eggplants.

    7. Garnish the dip with diced grilled red pepper and chopped parsley.

    Pro Tip: You can also grill the eggplants on the BBQ for a smoky twist.

    This recipe by A Better Choice ! (Luke Croston).

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  • February 1

    Kipfler Potato Salad

    Kipfler Potato Salad

    This salad brings together tender Kipfler potatoes, roasted cherry tomatoes, and a zesty Dijon dressing for a memorable dish that’s both satisfying and refreshing.

    Recipe written by Luke Croston.

    Preparation time : 50 minutes

    Serves : 4

    Ingredients :
    • 600g Washed Kipfler Potatoes
    • 1 Stick of Rosemary
    • 50g Rock Salt
    • 200g Cherry Tomatoes
    • 2 Cloves of Garlic
    • 200g Olive Oil
    • 1/2 Bunch of Spring Onions
    • 1 Cos Baby Lettuce
    • 60g Dijon Mustard
    • 1 Lemon
    • 1 Fresh Mozzarella
    • 100g Shaved Prosciutto
    • Flake Salt
    Method :
    1. Preheat your oven to 140°C.
    2. In a pot, cover the Kipfler potatoes with cold water and add the rock salt and rosemary.
    3. Bring the water to a boil, then reduce the heat to low, cover with a lid, and continue to cook until the potatoes are tender, approximately 20 minutes.
    4. Strain the cooked potatoes, let them cool, and then cut them into rounds.
    5. Peel and crush the garlic cloves.
    6. Cut the cherry tomatoes in half and toss them with a little olive oil and the crushed garlic.
    7. Lay the tomatoes on a baking tray and place them in the oven for 15 minutes. Turn off the oven and allow the tomatoes to cool and dry out slightly.
    8. Wash and dry the Cos Baby Lettuce.
    9. In a bowl, zest the lemon and squeeze its juice. Add the Dijon mustard and 150g of olive oil, then mix well to create the dressing.
    10. To assemble, dress the Kipfler potatoes and spring onions and place them in a serving bowl.
    11. Add the Cos Baby Lettuce leaves and roasted cherry tomatoes on top of the potatoes. Garnish with fresh mozzarella and shaved prosciutto.

    This recipe by A Better Choice ! (Luke Croston).

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  • February 1

    Roasted Corn with Smoked Chilli Mayo

    Roasted Corn with Smoked Chilli Mayo

    This dish features whole corn, charred to perfection, then generously coated with a creamy smoked chilli mayonnaise and topped with crunchy crushed corn chips.

    Recipe written by Luke Croston.

    Preparation time : 25 minutes

    Serves : 2

    Ingredients :
    • 2 Whole Corn, peeled
    • 100g Salted Corn Chips
    • 1 Fresh Lime
    • 5g Chilli Flakes
    • 5g Smoked Paprika
    • 60g Mayonnaise
    Method :

    1. Place the peeled corn into a hot pan.

    2. Cook the corn until it’s slightly charred, giving it that delicious roasted flavour.

    3. Crush the corn chips into rough crumbs.

    4. In a bowl, mix together the mayonnaise, smoked paprika, chilli flakes, and the zest and juice of half the lime.

    5. Once the corn is cooked to perfection, generously coat it with the smoky chilli mayonnaise.

    6. Sprinkle the crushed corn chips over the top for a delightful crunch.

    Don’t forget to serve with a fresh lime wedge for that extra zesty kick!

    Pro Tip: You can also grill the corn on the BBQ for that irresistible smoky flavour.

    This recipe by A Better Choice ! (Luke Croston).

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  • January 24

    Spanish Baked Eggs

    Spanish Eggs

    This flavourful creation combines the earthy goodness of leeks, zucchini, and chorizo, all brought together with a rich tomato sugo and topped with perfectly baked free-range eggs.

    Recipe written by Luke Croston

    Preparation time : 25 minutes

    Serves : 2

    Ingredients :
    • 1 Medium Leek, washed and sliced
    • 100g Chorizo, diced
    • 1 Zucchini, diced
    • 1 White Onion, diced
    • 1 Clove of Garlic, crushed
    • 30g (1 tablespoon) Harissa Paste
    • 300g Sugo (Tomato Sauce)
    • 100g White Beans (canned, strained)
    • 2 Tablespoons Chopped Parsley
    • 2 Free-Range Eggs
    • 30ml Olive Oil
    • Flake Salt
    Method :

    1. Preheat the oven to 180°C.
    2. In a skillet over medium heat, sauté the onions, leek, and garlic until softened.
    3. Add the diced zucchini and harissa paste, season, and gently cook for 1 minute.
    4. Incorporate the chorizo and cook for an additional minute.
    5. Pour in the tomato sugo and gently cook for 2 minutes.
    6. Add the white beans and chopped parsley, mixing everything together well. Transfer the mixture into a baking dish.
    7. Crack the free-range eggs over the top of the leek mixture and gently mix.
    8. Place the baking dish in the preheated oven.
    9. Bake for approximately 5 minutes or until the eggs are cooked to your liking.
    10. Remove from the oven and serve with toasted sourdough.

    This recipe by A Better Choice ! (Luke Croston).

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  • January 24

    Cauliflower Tabouli

    Cauliflower Tabouli

    This dish takes a unique twist on the classic tabbouleh by using grated cauliflower, creating a lighter and gluten-free alternative bursting with flavour.

    Recipe written by Luke Croston.

    Preparation time : 20 minutes

    Serves : 4

    Ingredients :
    • 1/2 Cauliflower
    • 1/2 Bunch of Parsley
    • 1/2 Bunch of Spring Onions

    SALAD DRESSING :

    • 1/2 Cup Lemon Juice and Zest
    • 2 Garlic Cloves, Peeled and Crushed
    • 1 Tbsp Crushed Black Pepper
    • Flake Salt
    Method :
    1. Grate the cauliflower through the coarse side of the grater and place it into a mixing bowl.
    2. Thinly slice the spring onions and chop the parsley.
    3. Mix all the ingredients in a large mixing bowl and season to taste with flake salt.
    4. For the dressing, mix all of the dressing ingredients together and set them aside for the salad
    5. Toss to combine dressing when ready to serve.
    6. Pro Tip: Depending on the size of the lemons, you should get about half a cup of juice from this recipe. It’s best to use fresh garlic for the most vibrant flavours and results.

    This recipe by A Better Choice ! (Luke Croston).

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  • January 19

    Beetroot, Fig & Harissa Salad

    Beetroot, Fig & Harissa Salad

    A quick, easy and scrumptious one-bowl salad, meet this showstopping side-dish that could even star as a main event. This salad brings together the earthy flavours of Beetroot with the sweetness of Figs, and some spice thrown in for good measure.

    Preparation time : 1 hour

    Serves : 2-4

    Ingredients :
    • 3 large beetroots
    • 4 fresh figs 
    • 250g Greek yoghurt
    • 1 Tbsp Harissa Pasta
    • 1 Tbsp Dijon mustard
    • 1 lemon, juice and zest
    • 1/2 bunch of Parsley, chopped
    • Flake salt
    Method :
    1. Preheat the oven to 180c
    2. Wrap the beets in foil and place them into the oven for 40min or until a skewer easily goes all the way through the beet.
    3. Remove from the oven and let the beet cool down in the foil in the fridge
    4. Once cool peel the beet skin off and cut the root and top off.
    5. Cut the beetroots into rough 4cm pieces and place into a mixing bowl
    6. For the dressing mix the yoghurt, Harissa, Dijon and lemon together.
    7. Toss the beetroots in the dressing and season to taste.
    8. Top with freshly cut figs and parsley.

    Note: The beetroots can be roasted the day before

    This recipe by A Better Choice ! (Luke Croston).

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  • January 18

    Back to School : Lunch Box Qukes® Ham and Salad Monster Rolls

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    Lunchtime just got monstrously exciting with our Qukes® Ham and Salad Rolls! ????
    These rolls add a touch of creativity to the meal, making it a fun surprise for the little ones. ???? Pack them in lunchboxes for an exciting twist on an ordinary day! 

    Preparation time : 10 minutes

    Serves : 4

    Ingredients :
    • 250g Qukes® baby cucumbers
    • 1 avocado mashed
    • 4 green oak lettuce leaves
    • 4 slices tasty cheese
    • 4 slices ham
    • 4 round brioche bread rolls split
    • 1 carrot peeled, shredded
    • Large edible candy eyes for decoration
    Method :
    1. Slice 6 Qukes® lengthways, each into 4.
    2. Spread the avocado over both sides of the buns and arrange the lettuce over the bun bases. Top with cheese, ham, carrot and sliced Qukes®. Sandwich with the bun top. Secure the eyes with a little cream cheese or melted white chocolate to lolly pop stick or pretzel stick and insert into the bun.
    3. Place into lunch box with fresh fruit and vegetables.

    This recipe by A Better Choice !

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  • January 18

    Montague tree™ Plum, Parmesan & Ricotta Salad

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    Enjoy Montague tree™ Plums with this delightful salad that is perfect for a refreshing summer snack!

    This recipe has been supplied by Montague.

    _______________________________________________________________________________________________

    Ingredients :

    SALAD

    • 4 plums, sliced into rounds
    • 1 head of fennel, shaved
    • 1/4 cup lightly toasted pine nuts
    • 1 cup rocket

    DRESSING

    • 1/2 cup olive oil
    • 1/4 red wine vinegar
    • 1tbs Dijon mustard
    • Salt
    • Black Pepper

    GARNISH

    • 50g Paremsan, crumbled
    • 1 cup ricotta
    Method :
    1. Cut plums into rounds.
    2. In a jar combine the dressing ingredients. Shake to combine.
    3. In a large bowl mix the salad ingredients. Then pour over the dressing to coat the ingredients.
    4. Spread the ricotta on the base of a serving dish. Top with the salad and garnish with the parmesan.

    This recipe by A Better Choice !

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  • January 18

    Back to School : Perfection Berry Nutella Rice Paper Rolls

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    Prepare to be amazed by these berry-filled rice paper rolls! Filled with juicy berries and luscious Nutella! ???? ????
    Simple, sweet, and perfect for a quick and tasty snack that kids will love! ????

    _______________________________________________________________________________________________

    Preparation time : 45 minutes

    Serves : 8

    Ingredients :
    Method :
    1. Hull and thickly slice the strawberries.
    2. Beat the Nutella and the cream cheese together with hand mixer until well combined.
    3. Pour enough lukewarm water into a large shallow dish. Dip 1 rice paper sheet very quicky (1-2 seconds only) into the water then place on a clean dry benchtop.
    4. Place 4-5 berries 2cm in from one edge of rice paper. Dollop 1 tablespoon of Nutella mixture over the berries. Sprinkle with hazelnuts if using. Slice 1 lamington finger into 5 crossways and arrange over the Nutella mixture, (don’t overfill or the rolls will split). Roll up, folding edges in. Repeat with remaining ingredients.
    5. For the dipping sauce, combine the Nutella and milk in a bowl, mix well. Spoon into a small serving bowl, sprinkle with remaining hazelnuts and serve with berry Nutella rice paper rolls.

    This recipe by A Better Choice !

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  • January 10

    One Pan Chicken & Broccolini Noodle Stir Fry

    Recipe_HR_Broccolini_One-Pan-Chicken-and-Broccolini-Noodle-Stir-Fry_2023_04-1-800x520

    Have dinner done in under 30 with this delicious and nutritious stir-fry! Broccolini adds a crunchy texture with a slight peppery taste that the whole family is sure to love!

    _______________________________________________________________________________________________

    Ingredients :
    • 2 bunches Broccolini
    • 400g packet shelf-fresh, wholegrain wok-ready noodles
    • 600g chicken breast fillets, thinly sliced crossways
    • 175g capsicums, sliced
    • 4 green shallots, thinly sliced
    • 2 tbs reduced salt soy sauce
    • 2 tbs maple syrup
    • 2 tbs unsalted, dry roasted peanuts, chopped
    Method :
    1. Cut the Broccolini in half crossways.
    2. Place the noodles in a large heatproof bowl. Cover with boiling water. Stir to separate the noodles. Stand for 2 minutes. Drain, refresh under cold water. Drain well.
    3. Heat a lightly oiled, large non-stick frying pan or wok over high heat until hot. Add half the chicken in a single layer. Cook for 2 minutes on each side or until light golden and just cooked through. Remove to a plate. Repeat with remaining chicken.
    4. Add the Broccolini, capsicums and 1 tablespoon of water to the hot pan. Stir-fry for 3 minutes or until the Broccolini is just tender.
    5. Return all the chicken to the pan with the noodles, green shallots, and combined soy sauce and maple syrup. Cook, stirring, for 1-2 minutes, until hot.
    6. Sprinkle with peanuts. Serve.

    This recipe by A Better Choice !

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  • January 10

    Passionfruit Gin & Tonic

    Passionfruit-Gin-Tonic-800x520

    A crisp Passionfruit Gin & Tonic is the perfect way to unwind. Whether you’re a gin lover, or prefer to enjoy yours without the alcohol.

    _______________________________________________________________________________________________

    Time : 5 Minutes

    Serves : 4 – 6

    Ingredients :
    • 1 litre tonic water
    • 45ml gin per glass (opt out if you’d prefer alcohol-free)
    • 2 tbsp fresh passionfruit pulp per glass
    • Ice
    • Additional passionfruit to serve
    Method :
    1. Add ice to the bottom of your serving glass. Pour your shot of gin, and 2 tbsp of passionfruit in. Fill up your glass with tonic water, and serve with passionfruit to garnish.

    This recipe by A Better Choice !

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  • January 4

    Julie Goodwin’s Broccolini Pesto with Poached Chicken

    Broccolini Pesto with Poached Chicken

    Craving a light, nutritious dish to counterbalance those holiday indulgences? This delightful plate features vibrant broccolini paired with a fresh, zesty pesto that complements simple poached chicken beautifully.

    Preparation time : 20 mins prep, 20 mins cook time

    Serves : 4

    Ingredients :
    • 4 small skinless chicken breasts
    • 50g pine nuts, toasted
    • 1 bunch basil leaves, loosely packed
    • 50g parmesan, in 1cm cubes
    • Zest ½ lemon, plus the juice
    • 1/3 cup olive oil
    • 1 teaspoon sea salt flakes
    • ¼ teaspoon ground white pepper
    • 1 bunch broccolini, cut on the diagonal into 3cm pieces
    • 40g parmesan cheese, freshly grated
    • Drizzle of olive oil, for serving
    Method :
    1. Place the chicken in a large pot. Cover with cold water and add a tablespoon of salt. Place the pot over low heat and bring up to a gentle simmer. Simmer for 8 minutes then turn the heat off. Allow the chicken to cool in the water before slicing into 4cm thick pieces.
    2. While the water is simmering, add the broccolini and blanch for one minute or until just tender. Remove from the pot with a slotted spoon.
    3. Reserve a handful of the toasted pine nuts for serving. Put all the rest of the ingredients, including the blanched broccolini, into a blender or food processor and blitz until combined, but still a little bit chunky.  Remove to a large bowl.
    4. Serve the chicken with the pesto and a wedge of lemon.

    Recipe by A Better Choice

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  • January 4

    Julie Goodwin’s Eggplant, Zucchini & Chickpea Curry

     

    Whip up a easy and cozy curry made with eggplant, zucchini, and chickpeas! It’s a burst of comforting flavours in every bite !

    Preparation time : 20 minutes

    Serves : 4

    Ingredients :
    • 2 cups basmati rice
    • 2 tablespoons vegetable oil
    • 1 red onion
    • 2 cloves garlic
    • ¼ cup Thai red curry paste
    • 1 medium eggplant
    • 2 zucchini
    • 1 x 400g tin crushed tomatoes
    • 1 x 400ml tin coconut cream
    • 1 x 400g tin chickpeas
    • 1 tablespoon brown sugar
    • 1 tablespoon fish sauce
    • ¼ bunch coriander
    Method :
    1. Put the rice with 3 cups of water in the rice container and put the lid on. Microwave on High for 18 minutes.
    2. Place the chef pan over medium heat with the oil in it. Peel the garlic and peel and quarter the onion.  Place in the mini food processor and blitz until finely chopped. Place the onion and garlic mixture in the pan and allow to cook gently for 1-2 minutes. Stir occasionally. Add the curry paste and continue to cook for a minute.
    3. Peel the eggplant and slice 2cm thick. Cut the slices into cubes and add to the pan.  Cut the zucchini in quarters lengthways and then into 2cm pieces. Add to the pan and mix everything together.
    4. Add the tomatoes and coconut cream to the pan.  Stir and bring to the boil.  Strain the chickpeas in the colander and rinse under the tap.  Add to the pan and bring back to the boil.  Simmer rapidly until the eggplant has cooked through – about 6 minutes.  Remove from the heat and add the brown sugar and fish sauce. (Taste to see if it needs more of wither of those things.) Scatter with the leaves from the coriander.  Remove the rice from the microwave and fluff with a fork. Serve to the table with the curry.

    Recipe by A Better Choice

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  • December 20

    Sparkling Fruit Salad

    Sparkling fruit

    What on earth could make fruit salad better you ask? … Sparkling wine of course! Our new Sparkling Fruit Salad is the ultimate naughty take on a classic snack!

    Preparation time : 10 minutes

    Serves : 4

    Ingredients :
    • 1 mango, diced
    • ¼ – ½ rockmelon, diced
    • 2 peaches, stones removed, cut into thin wedges
    • ½ cup sparkling wine
    • Yoghurt, to serve
    • Mint leaves, torn
    Method :

    1. Chop up all fruit and divide evenly into serving bowls.
    2. Pour over the sparkling wine and then top fruit with the yoghurt and mint. Serve immediately.

    Recipe by A Better Choice

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  • December 20

    Mango Bellini

    Mango Bellini

    Champagne breakfast anyone?
    Our Mango Bellini is a refreshing blend of mango and prosecco, and is even more delicious when topped with raspberries!

    Preparation time : 30 minutes

    Serves : 4

    Ingredients :
    • 1 mango, peeled, flesh removed and roughly chopped
    • 1 bottle of cold Proseco (750ml) or other sparkling wine
    Method :
    1. Pop the roughly chopped mango into a food processor and blitz to a puree, if it becomes very thick you can add a small amount of the Proseco to loosen it up a little.
    2. Take a sieve with a bowl that will fit comfortably under it and use a spoon to push the pureed mango through the sieve to remove any fibrous pieces (you can discard the fibrous pieces). Cover the bowl with cling film and allow to chill in the freezer.
    3. Once the mango is very cold but not frozen take approximately ¾ cup of the puree and place it into a jug, slowly add the Proseco while stirring to combine.
    4. Serve immediately in chilled champagne glasses.

    Recipe by A Better Choice

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  • December 13

    Christmas Mini Pavlovas

    Christmas mini pavs

    It isn’t Christmas in Australia without a pavlova (don’t argue with us on that, Kiwis!). This airy dessert is made of a meringue shell that is topped with cream and fresh fruit, and these mini individual pavlovas are the perfect centrepiece for the table! You can store them in a sealed container as they can keep for a day or two, which means you can make the bases ahead of time and do the final assembly before serving them to your guests.

    Preparation time : 20 minutes

    Serves : 10

    Ingredients :
    • 2 egg whites
    • 1/2 cup (110g) caster sugar
    • 300ml thickened cream, whipped
    • Berries of your choice
    • Figs
    • Mint for decoration
    Method :
    1. Preheat oven to 150°C. Line 2 baking trays with baking paper. Place egg whites into a clean bowl. Beat with electric beaters until soft peaks form. Gradually add caster sugar, beating well between each addition. Beat until mixture is thick and glossy – this will take at least 5 minutes.
    2. Spoon heaped teaspoonfuls of the mixture onto baking trays. Flatten meringue into a disc. Bake for 20-25 minutes or until crisp. Cool completely in the oven with the door ajar.
    3. Add your choice of toppings before serving immediately. We used whipped cream, season-fresh berries and figs!

    Makes 20 individual pavlovas.

    Recipe by A Better Choice

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  • November 30

    Goats cheese and rocket salad with cherry dressing

    Goat cheese salad cherry dressing

    Goat’s Cheese and Rocket Salad, a perfect harmony of flavours and textures. Crisp and peppery rocket leaves complement the rich, creamy notes of goat’s cheese. Drizzled with a luscious cherry dressing, this salad is a vibrant celebration of freshness.

    Preparation time : 25 minutes

    Serves : 4 

    Ingredients :
    • 4 tablespoons olive oil
    • 2 tablespoons white balsamic vinegar
    • 1 teaspoon Dijon mustard
    • Salt
    • Pepper
    • Sugar
    • 8 fresh cherries, pitted and quartered
    • 300g rocket
    • 50g pine nuts
    • 300g fresh goats cheese in a log
    • 3 tablespoon cornflakes
    • 2 teaspoons oil
    • 3 green onions, finely sliced
    Method :
    1. In a bowl, whisk together the olive oil, vinegar and mustard to make a dressing. Season with salt, pepper and sugar and stir trough the cherries, set aside.
    2. Rinse rocket and spin dry.
    3. Heat a small frying pan and dry roast pine nuts until golden brown.
    4. Cut cheese into about 2cm wide discs.
    5. Place cornflakes in a sealed lunch bag and crush with your fingers.
    6. Place cornflakes on a plate and press cheese with both sides into cornflakes.
    7. Heat oil in a non stick frying pan and brown the cheese on both sides.
    8. Place cheese on paper towel, then arrange with the salad on a plate.
    9. Scatter over the onions, pine nuts and dressing and serve immediately.

    Recipe by A Better Choice

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  • November 30

    Mushroom & Asparagus Quiche

    Mushroom-Asparagus-Quiche-800x520

    If you love quiches, you’ll adore our new Mushroom & Asparagus Quiche. It’s perfect for lunch or dinner, feeding the whole family when served with a side of salad or veggies!

    Preparation time : 45 minutes

    Serves : 8 

    Ingredients :
    • 450g fresh asparagus, trimmed and chopped in half (or quarters)
    • 1 medium onion, finely chopped
    • 2/3 cup fresh mushrooms, sliced
    • ¼ cup butter, cubed
    • 2 large eggs, lightly beaten
    • 2 cups mozzarella cheese, grated
    • ½ tsp each salt and pepper
    • ¼ tsp each dried garlic, basil, oregano, and parsley
    Method :
    1. Preheat oven to 190°C and grease a pie/quiche dish with spray oil or butter.
    2. In a large pan, sauté the asparagus, onion, and mushrooms in the butter until the asparagus is crisp-tender.
    3. In a large bowl, combine the eggs, mozzarella, salt and pepper, and dried herbs. Next, add in the asparagus mixture and stir to combine. Finally, pour the mixture into the greased dish.
    4. Bake in the oven for 25-30 mins or until a knife inserted into the centre of the quiche comes out clean. Allow to stand for 10 mins before slicing and serving. Enjoy!

    Recipe by A Better Choice

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  • November 22

    Asian-Style Chicken & Kanzi® Apple Salad

    Recipe by A Better Choice Shop for your ingredients in-store or online.

    Asian-inspired flavours come together in this delicious salad full of goodness and the crispy, sweet crunch of KANZI® Apples!

    Preparation time : 20 minutes

    Serves : 4

    Ingredients :
    • 2 Kanzi® apples, cored, halved, thinly sliced
    • ¼ cup (60ml) sweet chilli sauce
    • 2 tbs soy sauce
    • 1 lime, juiced
    • 520g pack pre made Coleslaw and crunchy noodle kit, salad and noodles only
    • 1 long red chilli, seeded, sliced (optional)
    • 1 cup coriander sprigs
    • 50g cashews, toasted, chopped
    Method :

    1. Place the sweet chilli sauce, soy sauce and lime juice in a screw-top jar and shake to combine. Season.
    2. Place the salad mix and noodles from the coleslaw kit in a bowl and toss to combine.
    3. Add apple, chilli, if using, coriander, half the cashews and half the lime juice mixture to the coleslaw mixture and toss to combine. Transfer to a serving platter. Arrange the chicken on top and drizzle with the remaining lime juice mixture. Sprinkle with the remaining cashews to serve.

    Recipe by A Better Choice

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  • November 21

    Callum Hann’s Cherry Ripe Parfait

    Callum Hann’s Cherry Ripe Parfait

    Cherries are back in season just in time for the festive season! Callum Hann’s Cherry Ripe parfait is sure to please your guests and make great use of this seasons cherries!

    Preparation time : 1 hour and 30 minutes + Freeze Time

    Serves : 4

    Ingredients :

    PARFAIT

    • 1 Gold gelatine leaf
    • 400mL Tin coconut cream
    • 5 Egg yolks
    • 75g Caster sugar, plus 100g extra
    • 3 Egg whites
    • 250g Thickened cream
    • 100g Cherries, pitted
    • ¼ Cup coconut shavings, toasted

    BISCUIT BASE

    • ½ Cup brown sugar
    • 75g butter, melted
    • ¾ Cup almond meal
    • 2 Tablespoons cocoa
    • Pinch of salt

    CHERRY GEL

    Method :
    1. Place gelatin in a small bowl and cover with cold water. Set aside to soften. Warm coconut cream in a medium saucepan over medium heat. Remove from heat. Squeeze water from gelatin leaves, add to coconut cream and whisk until dissolved. Place in the fridge to set slightly.
    2. Meanwhile, whisk the egg yolks in a medium bowl. Heat 75g sugar with a little water in a small saucepan until the mixture reaches 120°C. Gradually pour sugar mixture into the yolks while whisking continuously. Continue whisking until cool. Set aside.
    3. Place eggs whites in the bowl of a stand mixer. Gently whisk until soft peaks form. At the same time, heat 100g sugar with a little water in a small saucepan until the mixture reaches 120°C. Begin whisking whites at full speed. Once stiff peaks are formed, gradually pour sugar mixture into whites while whisking continuously. Continue whisking until cool. Set aside.
    4. Whip the cream until soft peaks form. Gently fold coconut cream and egg yolk mixtures together. Then fold in whipped cream, following by egg white mixture. Divide parfait mixture between four greased, round moulds and freeze.
    5. Preheat oven to 180°C. Combine biscuit base ingredients in a medium bowl. Roll out until 5mm thick. Use a cookie cutter the same diameter as the round moulds to cut four biscuits bases. Transfer to a lined baking tray and bake for 8-10 minutes. Set aside to cool.
    6. To make the cherry gel, blitz cherries in a small food processor until smooth. Transfer to a small saucepan, add agar agar and bring to the boil. Pour into and a lined, shallow tray and chill until set. Return to small food processor and blitz until smooth.
    7. To serve, use a small spoon to scoop out a teaspoon of coconut parfait from the mould. Fill with cherry gel and top with a biscuit base. Invert onto a serving plate. Serve alongside fresh cherries and shaved coconut.

    Recipe by A Better Choice

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  • November 16

    Mini Peach Tarts

    Mini-peach-tarts

    These Mini Peach Tarts are the perfect post-dinner dessert or cheeky afternoon snack. They’re sweet and crunchy and just oh so good!

    Preparation time : 45 minutes

    Serves : 6 (as a side dish)

    Ingredients :
    • 1 sheet puff pastry
    • 1 egg, beaten
    • 2 large fresh peaches, pitted and cut into slices
    • 2 tbsp granulated sugar
    • 1 tbsp plain flour
    • ¼ tsp cinnamon
    • ¾ tsp vanilla extract
    • ¼ cup flaked almonds
    • ½ cup icing sugar
    Method :
    1. Preheat oven to 200˚C. Thaw the pastry for 20 mins, then cut into 9 equal squares and place on a lined baking tray, leaving space between each pastry square.
    2. Place the sliced peaches into a medium mixing bowl and sprinkle with the granulated sugar, flour, cinnamon, and ¼ tsp vanilla extract. Gently fold together with a spatula.
    3. Layer 3 or 4 peach slices in the centre of each pastry square.
    4. Brush the pastry edges generously with the beaten egg, then sprinkle with the slivered almonds.
    5. Bake the pastries on the centre oven rack at for 15-20 mins or until puffed and golden at the edges.
    6. Remove the peach tarts from the oven and allow to cool for 10 mins.
    7. Use a sieve to sprinkle the tarts with icing sugar.

    Recipe by A Better Choice

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  • November 8

    Watermelon, Rockmelon and Goat’s Cheese Salad

    Watermelon, Rockmelon and Goat’s Cheese Salad

    If you’re looking to add more fresh meals into your weekly eating, try our new Watermelon, Rockmelon and Goat’s Cheese Salad. It’s packed full of colour and flavour – what’s not to love!

    Preparation time : 15 minutes

    Serves : 6 (as a side dish)

    Ingredients :
    • ¼ watermelon, diced
    • ½ rockmelon, diced
    • 2 oranges, sliced into segments
    • 2 avocados, diced
    • 1 large cucumber, chopped into half moons
    • 200g goats’ cheese, crumbled
    • Mint leaves, torn
    • 1 lemon, juiced
    • 1 green chilli, thinly sliced
    • Salt and pepper, to taste
    Method :

    1. Cut up watermelon, rockmelon, oranges, avocados and cucumber. Assemble fruit and veg onto a serving dish.
    2. Top salad with goat’s cheese, green chilli and mint leaves.
    3. Drizzle lemon juice over the top of the salad and add salt and pepper if desired.

    Recipe by A Better Choice

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  • November 8

    Cherry Bircher Muesli

    Cherry-Bircher

     

    This cheeky way to start your morning will keep you feeling full but light. Our Cherry Bircher Muesli is a new spin on the Cherry, making use of the best of this seasons pickings!

    With sunflower seeds, slivered almonds and natural yoghurt, this healthy Cherry Bircher is just bliss!

    Preparation time : 10 minutes

    Serves : 1

    Ingredients :
    • 1 cup fresh Cherries, pitted & sliced
    • 1 cup low-fat natural yoghurt, or Coconut-yo
    • 1/4 cup of slivered almonds
    • 1 tspn of Sunflower Seeds
    • 1/2 cup rolled oats
    • 1/4 tspn cinnamon
    • 1/3 cup saltanas
    • 1 cup reduced fat milk/ Oat milk
    Method :
    1. Mix oats, sunflower seeds, sultanas and slivered almonds in a bowl.
    2. Cover the mixture in milk and soak overnight.
    3. The next morning, add yoghurt and cherries.
    4. Sprinkle cinnamon to taste.

    Recipe by A Better Choice

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  • November 1

    Prosciutto Wrapped Peaches

    Prosciutto-Basil-wrapped-peaches-800x520

     

    These Prosciutto Wrapped Peaches are sure to be a crowd favourite! The sweetness of the seasonal yellow peaches is an absolute delight.

    Preparation time : 10 minutes

    Serves : 16

    Ingredients :
    • 16 fresh basil leaves
    • 4 yellow peaches, sliced into segments
    • 8 slices prosciutto
    • 1 tbs honey
    • ¼ cup crushed hazelnuts, toasted
    Method :
    1. Take one basil leaf, and one long strand of prosciutto. Encase the basil with the peach, using the prosciutto to wrap them up.
    2. Lay the peaches on a platter, before drizzling with honey and crushed hazelnuts.

    Recipe by A Better Choice

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  • November 1

    Mango & Pistachio Overnight Oats

    Mango-Pistachio-Overnight-Oats-800x520

    This is a golden bowl like no other! Say hello to our Mango & Pistachio Overnight Oats, an easy but enjoyable breakfast for busy bees!

    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!

    Recipe by A Better Choice

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