• July 27

    Kiwi & Coconut Parfait

    Kiwi & Coconut Parfait

    Preparation: 5 minutes

    Serves: 4

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

    Shop for your ingredients in-store or online.

  • July 20

    Chocolate Pear Cake

    Chocolate Pear Cake

    Preparation/ Cooking : 1 hour

    Serves: 12

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

    Shop for your ingredients in-store or online.

  • July 12

    Strawberry, Avocado & Basil Salad

    Preparation: 20 minutes

    Serves: 4

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

    Shop for your ingredients in-store or online.

  • July 9

    Cauliflower Mac & Cheese

    Preparation: 35 minutes

    Serves: 4

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

    Shop for your ingredients in-store or online.

  • July 6

    Baked Eggs in Avocado

    Preparation: 30 minutes

    Serves: 4

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

    Shop for your ingredients in-store or online.

  • June 30

    Breakfast Fried Rice

    Preparation: 30 minutes

    Serves: 4

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

    Shop for your ingredients in-store or online.

  • June 28

    Lamb Meatball Tagine

    Preparation: 45 minutes

    Serves: 4

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

    Shop for your ingredients in-store or online.

  • June 28

    Pear & Blueberry Galette

    Preparation: 1 hour

    Serves: 4 – 6

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

    Shop for your ingredients in-store or online.

  • June 21

    Eggplant Lasagne

    Preparation: 1 hour 30 minutes

    Serves: 6

    Ingredients :
    • 2 large eggplants, sliced lengthwise (approx. ¾ inch thick)
    • 3 ½ tbsp olive oil
    • Salt & pepper, to taste
    • 450g button mushrooms, sliced
    • 3 cloves garlic, minced
    • ½ tsp dried oregano
    • 650g passata
    • 425g ricotta cheese
    • 450g spinach, wilted
    • ½ cup parmesan, grated
    • 1 large egg
    • 1 cup grated mozzarella
    • 2 tbsp fresh parsley, chopped
    Method :
    1. Preheat oven to 200C. Line two trays with baking paper. Coat a 9×13-inch baking dish with non-stick cooking spray and set aside.
    2. Arrange the sliced eggplant in a single layer on the two trays. Brush 2 ½ tbsp of the olive oil over both sides of all the eggplant slices. Sprinkle with salt and pepper, then place in the oven.
    3. Roast the eggplant until the slices are soft and golden, for around 25 mins, flipping the slices over, and swapping the position of the pans halfway through. Remove the trays from the oven, then reduce the oven temperature to 180C.
    4. Meanwhile, in a large pan, heat the remaining ½ tbsp of olive oil over a medium heat. Add the sliced mushrooms, and sauté until the mushrooms are soft, around 7 mins.
    5. Then add the minced garlic, ½ tsp salt, and oregano. Cook for a further 2 mins, then remove the pan from the heat. Add the passata to the pan and stir to combine.
    6. In a large bowl, add the ricotta, ¼ cup grated parmesan, egg, and season with salt and pepper. Stir, until the mixture is well combined.
    7. Stir in the spinach, using a fork to distribute it as evenly as possible.
    8. Spoon half of the mushroom tomato sauce on the bottom of the prepared baking dish and spread it in an even layer.
    9. Lay four eggplant slices on top, followed by all the ricotta mixture. Place another four slices of eggplant on top, and then add the remaining mushroom tomato sauce on top.
    10. Sprinkle over the mozzarella and remaining ¼ cup parmesan. Bake in the oven for 25 to 30 mins, until the cheese is melted, and the lasagne is hot.
    11. Remove the lasagne from the oven and sprinkle with fresh herbs. Allow to rest for 5-10 mins before serving.

      Shop for your ingredients in-store or online.

    1. June 16

      Asparagus, Tomato & Feta Salad

      Asparagus Tomato Feta Salad

      Preparation: 20 minutes

      Serves: 6 (as a side)

      Ingredients :
      • 900g asparagus, trimmed
      • 1 punnet cherry tomatoes, halved
      • 2/3 cup walnuts, chopped and toasted
      • 1/2 cup crumbled feta
      • 4 tbsp balsamic vinegar
      • ¼ cup olive oil
      • 2 tsp Dijon mustard
      • 2 tsp honey
      • Salt and pepper, to taste
      Method :
      1. Steam your asparagus using your preferred steaming method (we use the microwave to save time!) until slightly tender when pierced with a fork.
      2. While the asparagus is steaming, prep your vinaigrette by combining the balsamic, oil, Dijon mustard, honey, salt and pepper in a small bowl, whisking until combined.
      3. Transfer your slightly cooled asparagus to a bowl, along with the tomatoes and walnuts. Pour your vinaigrette over the top and add half of your feta. Toss.
      4. Transfer to a platter to serve, and top with remaining feta. Season with additional salt and pepper, if desired.

      Shop for your ingredients in-store or online.

    Contact Form

    • Please enter characters above.
    • This field is for validation purposes and should be left unchanged.

    Catering Enquiry

    • Please enter characters above.
    • This field is for validation purposes and should be left unchanged.
    Request a fitting
    • Please enter characters above.
    • This field is for validation purposes and should be left unchanged.
    Close