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  • November 22

    Pineapple Mint Smoothie

    Pineapple-Mint-Smoothie-

    This Pineapple Mint Smoothie is Spring in a cup! The tropical flavours of Pineapple and Mint blended with lots of ice make for a refreshing drink on a warm day ????

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    Ingredients :
    • 2 cups fresh pineapple, peeled, cored, and cubed
    • 6-7 fresh mint leaves, chopped
    • 1 cup ice
    • ¼ cup water (+ add more if needed)
    Method :
    1. Blend all ingredients together in a blender and serve in individual glasses.

    This recipe by A Better Choice !

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  • November 21

    One Pan Greek Style Chicken & Rice

    One-Pan-Greek-Style-Chicken-Rice

    A one-pan wonder, the fam will love our Greek Style Chicken and Rice.

    Hearty, zesty, creamy and full of nutrients – fresh spinach, lemons, onion, and basil take this dish from good to great.

    A fabulous option for meal-prepped office lunches or freeze, re-heat and serve dinners. Head to the recipe link below to get cooking!

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    Ingredients :
    Method :
    1. Juice 1 lemon and half the remaining lemon. Cut one half into 4 thin rounds, and reserve the other half for later. Combine the lemon juice, 1 tbs oil, 1 garlic clove and 1 tsp dried mixed herbs in a bowl. Add the chicken and coat well. Set aside to marinate.
    2. Heat 2 tsp of oil in a large frying pan over medium-high heat. Cook chicken, turning, for 8 minutes or until golden. Push chicken to one side. Add reserved lemon slices. Cook, turning, for 1-2 minutes or until just golden. Transfer to a plate.
    3. Meanwhile, use a food processor to process the spinach, basil, chicken stock and lemon juice.
    4. Heat the remaining oil in the pan over medium heat. Add the onion and garlic. Cook until the onion has softened. Add the brown rice. Cook, stirring, for 1 minute. Add the spinach mixture and bring to a simmer. Return the chicken and any resting juices to the pan. Reduce heat to low. Cover and cook for 25 minutes or until the rice is tender and the chicken is cooked through. Stand, covered, for 5 minutes. Crumble over the feta and sprinkle with the basil to serve.

    This recipe by A Better Choice !

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  • November 16

    Why are Fresh Products the Best Choice?

    At Zone Fresh, we focus on next-day delivery of fresh products and local produce to customers in and around Brisbane. From farm to table is one of our mantras because we believe that eating good food and supporting our local farmers are the foundations of a healthy and vibrant community.

     

    What are fresh products?

    Fresh products are a range of foods that have not been preserved. This means they need to leave the farm and be on your table within hours or days of being picked, laid or bottled to prevent them from spoiling. Some fresh produce, such as cheese, doesn’t have this tight deadline but for many other clean and fresh products, delivery must be completed quickly.

     

    Why are fresh products the best choice?

    If you’re used to eating highly processed foods then you’ll be amazed at the difference when you eat nature fresh products. That’s because produce that’s fresh from the farm tastes so much better than processed foods. These products are also more sustainable because eating more fresh fruit and vegetables and less meat and highly processed foods reduces your carbon footprint and helps to save the planet. It’s also been shown that a diet high in fresh fruit and vegetables improves your cognitive function and helps you think better!

    • Taste better: Clean and fresh products taste much better than highly processed foods. Check out our One Pan Egg Veg Brunch recipe!
    • More sustainable: Eating more fruit and vegetables and less meat reduces your carbon footprint.
    • Improves cognitive function: If you want to keep thinking clearly then increase the amount of fresh fruit and vegetables in your diet.

     

    What are the benefits of eating farm fresh products?

    When you eat a diet high in farm fresh products, such as fruits and vegetables, you’re doing your body a big favour! That’s because fresh produce doesn’t contain any toxic preservatives and is full of nutrients and antioxidants. All of this goodness boosts your immunity and helps you live longer. 

    Fresh fruit and vegetables also contain all of these nutrients and antioxidants in convenient packages, such as apples, oranges, cabbages, and so on. Not forgetting that you’re helping local farmers and your community when you eat nature’s fresh products.

    • No preservatives.
    • More nutrients.
    • Boosts immunity.
    • Helps you live longer.
    • Helps local farmers.
    • Convenience.

     

    What are the benefits of fresh fruit?

    There are lots of benefits of fresh fruit from boosting your immune system to making your muscles stronger and slowing the aging process. Here are five benefits of eating fresh fruit every day.

    1. Boosts immune system: Packed with nutrients and minerals, such as vitamins A, B1, B2, B6, vitamin C and folic acid, eating fruit helps boost your immune system. This keeps you healthy and helps to prevent you from catching a cold or the flu and aids the healing process.
    2. Stronger muscles: Snacking on fruits rich in potassium and antioxidants helps your muscles recover faster from exercise, reduces muscle cramps during exercise and makes your body stronger.
    3. Live longer: With plenty of antioxidants to fight free radicals, you can reduce your risk of heart disease, cancer and other diseases. Examples of fresh foods that are high in antioxidants include blueberries, strawberries, artichokes, goji berries, raspberries, kale, red cabbage, pinto beans, beetroot and spinach.
    4. Strengthens bones: Fruits that are loaded with vitamin C can help prevent osteoporosis. These include oranges, apples, bananas and pineapples. Don’t forget dark green leafy vegetables as well, because these provide you with calcium that also aids bone health.
    5. Keeps you regular: One of the benefits of fresh fruit is that it keeps you regular! That’s because of all the natural fibre that’s in fresh fruit. This fibre also helps reduce your cholesterol levels, which keeps you healthier for longer!

     

    Can I buy fresh dairy products near me?

    Are you wondering if you can buy fresh dairy products near me? Well, Zone Fresh delivers all over Brisbane and the surrounding areas, so simply check our list of delivery locations and you can start enjoying clean and fresh products every day! 

    We deliver all your favourite fresh dairy products directly to your home. These include a selection of fabulous cheeses, as well as butter, eggs, milk, cream and yogurts. Look forward to improving your health with fresh produce every day!

     

    What about fresh frozen food?

    At Zone Fresh, we don’t sell fresh frozen food but you can quickly blanch many of our fresh products and create your own stock of fresh frozen food. All you need to do is wash your fresh produce in cold water to remove any soil then blanch them in boiling water for a few minutes or steam them if you prefer. Then place individual servings into small containers and pop them into the freezer with a date and the name of the produce clearly marked. Instant frozen fresh food!

    It’s a good idea to purchase plenty of fresh produce when it’s in season and then freeze it so you can enjoy healthy frozen foods all year round.

    So if you’re ready to stock up with farm fresh produce for your family – SHOP ONLINE TODAY! 

    Free Delivery on orders over $150!

  • November 16

    Strawberry Mango Smoothie

    Strawberry Mango Smoothie

     

    Spring is the perfect season for fresh smoothies, using the freshest ingredients!

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    Ingredients :
    Method :
    1. Combine mango, banana, strawberries, and coconut milk in a high-speed blender and blend until smooth.

    This recipe by A Better Choice !

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  • November 16

    Chickpea Mango Curry

    Chickpea-Mango-Curry-800x520

    Vegetarians and Vegans, you’re going to love this creamy Chickpea Mango Curry recipe. ????

    Filled with delicious seasonal produce like Mango and Spring Onion, this dish is perfect for those temperate Spring days when you’re craving some warm, nourishing comfort food.

    Easy to make and ready in 30 minutes, serve this dish over rice, flatbread or your favourite grains.

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    Ingredients :
    • 2 fresh mangoes
    • 1 red onion
    • 2 tbsp curry powder
    • 500g chickpeas
    • 1 can coconut milk (400ml)
    • 2 garlic cloves
    • 1 tsp of olive oil
    • spring onions to garnish
    • coriander to garnish
    • chilli flakes to garnish
    • salt and pepper
    Method :
    1. In a blender, combine the onion, garlic, mango pulp and blend into a smooth puree.
    2. Heat oil in a large fry pan over medium heat. When the oil is hot, add the curry powder and cook for 1 minute.
    3. Add the puree and chickpeas to the fry pan and cook for 15 minutes. Stir occasionally to avoid sticking. Add the coconut milk and reduce to a low simmer for 5 minutes. Season to taste with salt and pepper.
    4. Garnish with coriander, chilli flakes and spring and serve hot over rice.

    This recipe by A Better Choice !

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  • November 15

    Pear & Chocolate Upside Down Cake

    Pear & Chocolate Upside Down Cake

    Pears & chocolate is such a delicious combination, and this cake is no exception with a little ginger that works so well with these flavours. The rich, moist cake is studded with pears and cooked on a base of caramelised pears which becomes the top. 

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    Ingredients :
    • 1/3 cup brown sugar
    • ¼ cup water
    • 2 tbsp unsalted butter

     

    • 120g dark chocolate
    • 50g unsalted butter
    • Pinch sea salt

     

    • 1/3 cup each brown & caster sugar
    • 2 Free range eggs
    • ½ cup Greek Style yoghurt
    • 1 tsp ground, dried ginger
    • 1/3 cup hazelnut meal
    • 1/3 cup cocao powder
    • 1 cup Self raising flour (swap GF flour if desired)
    • 2 large packham pears

    To Serve :

    Method :
    1. Preheat an oven to 180C. Grease and line the base of a 24cm springform cake tin.
    2. In a small saucepan, melt the brown sugar, butter and water and simmer for 2 minutes to thicken then pour into the base of the cake tin.
    3. Melt the dark choc, butter & sea salt in a bowl over simmering water and stir to a smooth mixture and remove from the heat.
    4. Whisk the sugar and eggs into the chocolate mixture followed by the yoghurt and then fold through the hazelnut meal, cocoa powder, ginger & flour with a pinch of salt.
    5. Quarter, core and slice one of the pears into 16 slices and lay them around the base of the cake tine, over the caramel. Dice the other pear and fold through the cake mix then spoon this into the cake tin and bake for 40 minutes. Allow to cool for 10 minutes then invert onto a plate and remove the tin and baking paper. Serve, topped with pistachio nuts, raspberries and yoghurt on the side.

    Enjoy !

    This recipe was made in collaboration with our friend Chef Tom Walton! 

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  • November 14

    Preparing Christmas Ham

    Mouth,Watering,Roasted,Ham,Food,Photography

     

    Preparing your Christmas ham starts with picking the right ham. But did you know that around 65 – 70% of ham sold in Australia is made from imported pork? To be sure you’re buying Australian ham, look for the distinctive Australian Pork logo or buy a bone-in ham.  Check out our Christmas Hams online.

    Read More

  • November 14

    Vermicelli Noodle Jars

    Vermicelli Noodle Jars

     

    Inspired by Vietnamese cuisine, these instant noodles are the perfect lunch meal prep!

    Preparation time : 10 minutes

    Serves : 4

    Ingredients :

    BROTH :

    • 2 tsp Stock
    • 1tsp Sweet Chilli Sauce
    • 1 tsp Chilli Flakes
    Method :
    1. Place all ingredients in a heat-proof glass jar and store in the fridge until ready to eat.
    2. When ready to eat, add boiling hot water and cover. Let sit for 10 minutes.
    3. Stir really well to make sure all the ingredients have softened and are ready to eat.

    This recipe by A Better Choice !

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  • November 9

    Spaghetti al Limone with Asparagus

    Spaghetti-al-Limone-With-Asparagus-800x520

    This simple lemon and asparagus spaghetti is as delicious as it is easy to make! 

    Preparation time : 25 minutes

    Serves : 4

    Ingredients :
    • 450g dried spaghetti
    • ⅔ cup olive oil
    • 1 large bunch asparagus, trimmed, and thinly sliced on a diagonal
    • 4 garlic cloves, smashed
    • ½ tsp chili flakes (optional)
    • 8 large basil leaves
    • 2 lemons, halved
    • 1 cup Parmesan, finely grated (+ more for serving)
    • Salt and pepper
    Method :
    1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1½ cups of the pasta cooking liquid, then drain.
    2. Meanwhile, heat oil in a large heavy pot over a medium-high heat until shimmering. Add the asparagus, season with salt and pepper, and cook, stirring often for around 1 min. Next, add the garlic, lemon zest, and chili flakes. Cook, stirring, until fragrant (around 30 secs). Remove pot from heat and let sit until the pasta is done.
    3. Add the pasta and basil to the pot with the asparagus mixture and return to a medium-high heat. Squeeze the juice from both lemons into the pot and add the Parmesan and the reserved pasta cooking liquid.
    4. Cook, tossing vigorously and adding more pasta cooking liquid if needed, until the sauce is creamy, and the pasta is well coated (around 1 min). Taste and season with more salt and pepper, if needed. Remove and discard the garlic.
    5. Divide the pasta among 4 serving bowls, and top with more Parmesan, chili flakes and basil.

    Enjoy !

    This recipe by A Better Choice !

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  • November 7

    Hasselback potatoes with bacon butter

    Hasselback-potatoes-with-bacon-butter

    What’s better than crispy hasselback potatoes? Hasselback potatoes with bacon butter on top!

    The only negative with this easy, 6-ingredient recipe is that the whole family will be begging for seconds.

    Preparation time : 1 hour 10 minutes

    Serves : 10 (as a side)

    Ingredients :
    Methods :
    1. Preheat oven to 180C fan forced. Grease two large roasting pans, or line with baking paper.
    2. Place 1 potato half, cut-side down, onto a chopping board. Place a bamboo skewer on either side of the potato. Using a small, sharp knife, cut thin slices into the top of the potato at 3mm intervals, being careful not to cut the whole way through the potato. Repeat with the remaining potato halves.
    3. Place the sliced potato halves onto the two roasting pans. Spray with olive oil, then season generously with salt and pepper. Roast for 50 mins or until the potatoes are golden and tender.
    4. While the potatoes are roasting, cook the bacon in a small fry pan over a medium-high heat, stirring, for 3-4 mins or until bacon is golden and crisp. Transfer to a paper towel lined plate to drain. Set aside for 10-15 mins to cool.
    5. Next, combine the bacon, butter, garlic and half the thyme in a bowl. Season with pepper. Transfer roasted potatoes to a serving dish. Dollop the potatoes with the bacon butter. Sprinkle with remaining thyme, then serve immediately.

    This recipe by A Better Choice !

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  • November 3

    Mediterranean Roasted Artichoke

    Mediterranean-Roasted-Artichoke-800x520

    Thanks to bright, Mediterranean-inspired flavours, this tender roasted artichoke recipe makes for a unique appetizer or side dish.

    Preparation time : 1 hour

    Serves : 6

    Ingredients :

    For the Vinaigrette :

    • Same 6 roasted garlic cloves
    • ½ cup fresh dill, chopped
    • ¼ cup freshly squeezed lemon juice
    • 1 tsp honey
    • Salt and pepper, to taste
    Method :
    1. Preheat oven to 200ºC. Line a baking tray with baking paper.
    2. To clean the artichokes, cut off the stem. Peel off the tough outer layers. When you reach the softer layers, use a serrated knife to cut off ¾ inches from the top. Now, slice the artichoke in half lengthwise. Using a spoon, remove the fuzzy choke on the inside.
    3. As you clean the inside of each artichoke half, immediately add ½ tsp of lemon juice to cover the surface. This prevents the artichoke from discolouring.
    4. On the baking tray, place each artichoke half in a piece of lightly oiled aluminium foil that is large enough to wrap around the artichoke.
    5. Season the artichokes with salt and pepper. Nestle a garlic clove in the centre of each artichoke half. Generously drizzle over olive oil, then close the foil around the artichokes.
    6. Roast in the oven for around 40 mins.
    7. When done, remove the tray from the oven and carefully open the foil pouches using tongs. Remove the roasted garlic from the centre of each artichoke half. Close the foil pieces back over the artichoke until ready to serve. Allow the roasted garlic to cool.
    8. In a small food processor, add the roasted garlic with the other vinaigrette ingredients. Pulse until smooth.
    9. When ready to serve, remove the artichokes from the foil. Arrange them on a large serving platter, then drizzle over the roasted garlic-dill vinaigrette. Top with the red onion, and crumbled feta cheese.

    This recipe by A Better Choice !

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  • November 1

    Pumpkin Frittata

    Pumpkin-Frittata

    There’s nothing more comforting than a frittata for dinner. This one is packed full of the fresh spring flavours of pumpkin, baby broccoli, cherry tomatoes and feta. It’s even served with a side of moreish halloumi salad… yum!

    Preparation time : 1 hour & 30 Minutes 

    Serves : 6

    Ingredients :
    • 750g butternut pumpkin, peeled and cut into 3cm pieces
    • 150g broccolini, cut into thirds
    • 60g butter, melted
    • 8 sheets filo pastry
    • 100g pancetta, torn into large pieces
    • 100g feta, broken into large pieces
    • 8 eggs, lightly whisked
    • 2 tsp olive oil
    • 125g haloumi, cut into 2cm pieces
    • 2 tsp freshly squeezed lemon juice
    • ½ cup cherry tomatoes, halved
    • 15g baby rocket leaves
    Method :
    1. Preheat oven to 180ºC. Place pumpkin in a steamer basket over a saucepan of boiling water. Cover with a lid, then steam for 15 mins or until just tender. Transfer to a plate to cool.
    2. Next, add the baby broccoli to the steamer basket, and steam for 5 mins or until bright green.
    3. Meanwhile, lightly grease a 26cm oven-safe fry pan with a little of the melted butter.
    4. Place the filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this prevents the filo from drying out). Brush 1 filo sheet with some of the melted butter. Fold in half, crossways. Place in the pan, allowing it to overhang slightly. Repeat with the remaining filo sheets and melted butter, turning and overlapping each sheet slightly to completely line the pan.
    5. Arrange the pumpkin, broccoli, pancetta, and feta evenly over the filo. Pour over the whisked egg mixture. Fold the pastry over the filling to slightly enclose, then bake for 35-40 mins or until frittata is set and golden.
    6. Heat the oil in a small fry pan over a medium-high heat. Add the haloumi and cook, turning occasionally, for 2 mins or until golden. Add the lemon juice and toss to coat.
    7. Combine the haloumi, rocket, and cherry tomatoes in a bowl. When serving, top the frittata with a little of the haloumi salad.

    This recipe by A Better Choice !

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  • November 1

    Rhubarb and Lamb Salad

    Rhubarb-and-Lamb-Salad-800x520

    Lamb and rhubarb? YEP, we’re here to tell you that they are a dreamy combination in this Lamb & Rhubarb Salad. Also featuring fresh avocado and mandarin, this salad is perfect for spring!

    Preparation time : 50 Minutes 

    Serves : 4

    Ingredients :
    Method :
    1. Remove the lamb from the fridge and allow to bloom for 15 mins. Meanwhile, pre-heat the oven to 200C fan-forced.
    2. Toss the rhubarb with a little olive oil and drizzle with the honey. Roast for 15 mins, tossing once halfway through cooking.
    3. Season the lamb with salt and pepper. Coat with olive oil. Heat a fry pan to medium-high and cook the lamb on each side for 4 mins, or until seared but still blushing. Remove lamb from the pan and allow to rest for 10 mins before slicing.
    4. Toss the baby spinach, rhubarb, avocado, and mandarin together with the lime juice and olive oil. Top with the sliced lamb and crumbled feta.
    5. Season with more salt and pepper, then serve.

    This recipe by A Better Choice !

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  • October 28

    Butter Board

    Butter-Board-

    Here is our fresh take on the Butter Board trend ❤️ Topped with fresh red onion, cherry tomatoes, mint and almonds – this will be a hit with those lucky enough to eat it.

    Preparation time : 10 Minutes 

    Serves : 6-8

    Ingredients :
    Method :
    1. Spread the butter onto a wooden charcuterie board or plate. Note: Butter should be soft but not melted. To add visual appeal, apply the butter in swirls.
    2. Sprinkle sea salt flakes onto the butter. Note: Adjust the amount of salt to your liking and depending on how salty the butter you use.
    3. Top with the red onion slices, chopped cherry tomatoes, toasted almonds and fresh mint leaves.
    4. Serve with freshly sliced bread. 

    This recipe by A Better Choice !

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  • October 26

    Spinach and Artichoke Lasagna

    Spinach-Artichoke-Lasagna-800x520

    Our new lasagna heroes spinach and artichoke – two delicious vegetables. With a tasty ricotta sauce to tie everything together, this dish will have mouths watering!

    Preparation time : 30 Minutes 

    Cooking time : 1 hour

    Serves : 8

    Ingredients :
    Method :
    1. Preheat the oven to 180°C.
    2. Add a dash of oil to a saucepan over medium heat. Add spinach to the pan and cook (stirring when needed) until the spinach is bright green and wilted. You may have to do this in batches.
    3. In a large bowl combine the ricotta, parmesan, eggs, salt, pepper, and half of the grated mozzarella. Stir until well combined.
    4. Roughly chop the artichoke hearts, and then add them to the cheese mixture along with the minced garlic and wilted spinach. Stir well.
    5. Spray an oven proof lasagna baking dish with non-stick spray. Layer the ingredients in this order: 1 cup of passata, one layer of lasagna sheets, cheese mixture. Repeat in this order until all the ingredients have been used up.
    6. Top the lasagna with the remaining grated mozzarella and cover the baking dish with foil.
    7. Bake in the oven for one hour, making sure to remove the foil for the final 15 minutes of baking.
    8. Serve warm with a delicious green side salad. 

    This recipe by A Better Choice !

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  • October 25

    Caramelised Zucchini, Olive, Lentil & Almond Salad

    Caramelised Zucchini, Olive, Lentil & Almond Salad

    Nourish your body with this indulgent salad filled with deliciously caramelised Zucchini and fresh herbs!

    Preparation time : 15 Minutes 

    Cooking time : 15 Minutes

    Serves : 4

    Ingredients :
    Method :
    1. Heat a large frying pan over medium-high heat and add the zucchini slices, seasoning with salt and pepper. Cook for 1-2 minutes each side to caramelise and cook through. Halfway through cooking add the garlic and lemon slices to the pan to caramelise and flavour the zucchini. Set aside on a plate once cooked.
    2. In a bowl, combine the lentils, olives, herbs, zucchini and all the contents from the pan, rainbow chard and olives. Squeeze over the remaining half lemon, splash over the vinegar and drizzle with the olive oil. Season lightly with salt pepper and toss to combine.
    3. Serve with the yoghurt and dill scattered over.

    This recipe by Chef Tom Walton!

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  • October 19

    Banana Snicker Bites

    Banana Snicker Bites

    Try these quick, easy & delicious, Mini Banana Snickers Bites. The perfect bite sized snack for everyone to enjoy, and they can be kept in the freezer to enjoy later on!

    Preparation time : 10 Minutes + 1 hour to set

    Serves : 4

    Ingredients :
    Method :
    1. Slice the banana into 1cm thick pieces.
    2. Top with peanut butter and crushed peanuts.
    3. Drizzle with melted chocolate and place in the freezer to set.

    This recipe by A Better Choice.

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  • October 19

    Sweet Potato, Spring Onion and Feta Salad

    Sweet Potato, Spring Onion and Feta Salad

     

    This Sweet Potato, Spring Onion & Feta Salad swaps out the mayonnaise for crumbly cheese and pine nuts, creating mouthwatering flavours that will have you reaching for more!

    Preparation time : 45 minutes 

    Serves : 6

    Ingredients :

    DRESSING:

    Method :
    1. Preheat the oven to 200℃. Toss the sweet potato with the oil and salt and pepper. Spread on a lined baking tray and roast for 30-35 minutes or until golden and tender. Cool to room temperature.
    2. In a medium bowl, whisk the dressing ingredients together. Add potatoes to a serving bowl and drizzle over the dressing. Scatter over the feta and pine nuts, and very gently toss them together.

    This recipe by A Better Choice.

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  • October 12

    Thai Beef Salad

    Thai Beef Salad

    We are all about salads this spring, and this 10 minutes Thai-Beef Salad has quickly become a favourite!

    Prep / Cook time : 10 minutes 

    Serves : 4

    Ingredients :
    Method :
    1. Combine sesame oil and soy sauce in a bowl. Add the beef to the bowl and allow to marinade for a few minutes. Heat a pan over a medium heat and cook the beef.
    2. Meanwhile, place rice noodles in a heatproof bowl. Cover with boiling water and allow to stand for three minutes. Drain, refresh under cold water, then drain well once again.
    3. Combine lime juice, lime zest, olive oil, and chilli flakes in a small bowl. Stir to combine and keep for serving.
    4. Combine beef, noodles, tomato, salad leaves, cucumber, and lime dressing on a large serving platter. Sprinkle with mint and fresh chilli.

    This recipe by A Better Choice.

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    1. October 12

      Pork and Apple Slaw Burger

      Pork and Apple Slaw Burger

      Juicy pork patties and crunchy apple slaw are the perfect burger combination!

      Prep / Cook time : 20 minutes 

      Serves : 4

      Ingredients :
      Method :
      1. In a medium bowl, combine apple, onion, parsley, and oil, and toss to combine. Season with salt and pepper.
      2. Shape the mince into 4 equal-sized balls. Preheat a large fry pan over a high heat. Once mince balls are added to the pan, immediately press down and flatten into 1cm-thick patties. Season with salt and pepper, and cook for 2 minutes or until the bottom is browned and crisp. Turn patties once, seasoning with salt and pepper. Cook for a further 2 minutes or until browned and cooked through.
      3. Spread bun bases with mayonnaise, and place patties on bun bases. Top with cheese, salad mix, and apple slaw, finish with bun tops and serve.

        This recipe by A Better Choice.

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    2. October 12

      Halloumi Salad

      Halloumi Salad

      Grilled halloumi, chargrilled greens, crunchy pine nuts, spinach and fresh mint, tossed with a lime vinaigrette, this Haloumi Salad is the perfect vegetarian lunch to enjoy in this Spring weather!

      Prep / Cook time : 50 minutes 

      Serves : 12

      Ingredients :
      Method :
      1. Trim the baby broccoli, then crush the garlic, peel the zucchini into ribbons with a peeler, and pick the mint leaves, discarding the stems.
      2. Drain the halloumi and pat dry with paper towel, then cut into 8 slices.
      3. In a small fry pan over a medium heat, toast the pine nuts for 3-4 minutes or until evenly golden. Remove from the fry pan and set aside to cool.
      4. Zest half the lime, then juice the other half. Combine lime zest, lime juice, and 1 tsp olive oil in a small bowl and season with salt and pepper, to taste.
      5. Heat a grill pan over a high heat, add 1 tbsp olive oil and cook baby broccoli and garlic until just tender and slightly charred.
      6. Drizzle the halloumi with 1 tsp of olive oil and season with pepper. Cook on each side until golden brown.
      7. Divide the spinach, baby broccoli, halloumi zucchini, and mint among bowls. Drizzle with the dressing, then scatter over the pine nuts to serve.

      This recipe by A Better Choice.

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    3. October 5

      Egg Bread Muffins

      Egg muffins

      Breakfast is made easy with these Egg Bread Muffins that are packed full of vegetables!

      Enjoy making these with the kids, and exploring the range of seasonal fresh produce that goes in them.

      Prep / Cook time : 50 minutes 

      Serves : 12

      Ingredients :
      Method :
      1. Preheat the oven to 180℃, and line a muffin tray with paper cases.
      2. Roughly chop the brown onion, red capsicum, zucchini, and cherry tomatoes.
      3. Heat a large fry pan over a medium heat with the oil.
      4. Cook the chopped vegetables until softened and golden. Remove from the heat and leave to cool.
      5. Whisk the eggs and milk until well combined. Roughly chop the bread into small cubes and add to the egg mixture. Add grated cheese and stir to combine.
      6. Stir the cooled vegetables into the egg mix, season with salt and pepper, then divide the mixture between the prepared muffin cases.
      7. Bake for 25 minutes or until golden and set.

      This recipe by A Better Choice.

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    4. October 5

      Creamy Capsicum Pasta

      Creamy Capsicum Pasta

      Looking for a new creamy pasta minus the cream? This capsicum sauce will be your next obsession!

      Using fresh capsicum, garlic, onion and cashews, this recipe is easy to make and is perfect to enjoy the next day for work lunch!

      Prep time : 4 hours

      Cooking time : 20 minutes

      Serves : 2

      Ingredients :
      Method :
      1. Cook pasta according to packet instructions. Once done, drain but make sure to reserve 1 cup of pasta water.
      2. Heat a large fry pan over a medium heat and sauté the onion, capsicum, and garlic. Add the chilli flakes and sea salt, then transfer to a blender with the cashews, nutritional yeast, and reserved pasta water.
      3. Blend until smooth, adding salt and pepper to taste if needed, then combine with your cooked pasta on a low heat for a few minutes.
      4. Top with more chilli flakes, sea salt, and parsley.

      This recipe by A Better Choice.

      Shop for your ingredients in-store or online.

    5. September 29

      Chickpea Flatbread with Grilled Zucchini, Pine Nuts & Currants

      Chickpea Flatbread with Grilled Zucchini, Pine Nuts & Currants

      A light and refreshing afternoon snack, these flatbreads will be your go-to for the warmer months! Topped with deliciously fresh and crunchy cucumber with lots of flavourful herbs, this one’s a winner!

      Prep time : 30 minutes to prepare Cook time 30 minutes

      Serves : Makes 2 Flatbread

      Ingredients :
      Method :
      1. Whisk together the chickpea flour, water, cumin, paprika, baking powder and some salt and pepper to taste. You want a smooth batter, the consistency of thickened cream.
      2. Heat a medium non-stick frying pan over a medium high heat and add 2 tsp of olive oil. Pour in half the batter to make a 20cm round flatbread. Cook until it firms up then flip and cook the other side for a couple of minutes. Remove and repeat with the remaining batter.
      3. Place the feta in a bowl and using a fork, crush it then mix through ¼ cup water and some black pepper to make a light, smooth whipped feta. Set aside
      4. Brush the sliced zucchini with 2 tbsp of olive oil and season with salt and pepper.
      5. Grill the slices over a hot grill plate or BBQ for 1 minutes each side to get caramelised. Combine with the pine nuts, currants, herbs, and dress with a 1 tbsp olive oil and the juice of half the lemon. Season to taste with salt and pepper and gently toss.
      6. To serve, smear the feta over the flatbreads, scatter over the zucchini salad and finish with the chili oil and extra lemon to serve.

      This recipe by A Better Choice.

      Shop for your ingredients in-store or online.

    6. September 28

      Lemon Pepper Fish with Greens & Salsa

      Lemon Pepper Fish with Greens & Salsa

      Looking for a delicious source of protein and fibre to add to your meals?

      This Lemon-Pepper fish is the perfect meal, served with chargrilled greens and salsa, it has a bit of everything!

      Prep time : 20 minutes

      Serves : 2 

      Ingredients :
      Method :
      1. Combine tomato, onion, chilli, capers, mint, and 1 tablespoon oil in a bowl. Season with salt and pepper.
      2. Place fish on a clean work surface. Combine pepper, lemon zest, and salt in a small bowl, and sprinkle over the fish.
      3. Heat a cast iron span over a medium heat. Add 1 tablespoon olive oil and the baby broccoli. Season with salt and cook for one to two minutes on each side or until lightly charred and tender-crisp. Transfer to a plate.
      4. Add remaining oil to the pan and cook fish for 2-3 minutes on each side or until just cooked through.
      5. Divide baby broccoli among serving plates, top with fish, and spoon over the salsa mixture.

      This recipe by A Better Choice.

      Shop for your ingredients in-store or online.

    7. September 27

      Peanut Butter and Banana Protein Bars

      Peanut-butter-banana-protein-bars-800x520

      If you’re looking for a healthy, protein packed snack to make at home, look no further than our Peanut Butter & Banana Protein Bars! Yes, they taste as good as they look????

      Prep time : 40 minutes

      Serves : 10 – 12 bars

      Ingredients :
      Method :
      1. Pre-heat oven to 180C and line a reasonably shallow baking pan with baking paper (we used a pan 27.5cm x 17.5cm).
      2. Using a mixer, combine the bananas, peanut butter, maple syrup, ground cinnamon, and vanilla extract until the mixture is very smooth.
      3. Then add in the oats and sliced almonds, and mix until well combined.
      4. Place the mixture into the lined baking pan, making sure to press and flatten it with a spatula until the top is flat.
      5. Bake in the oven for 30 mins, or until the bars are turning golden brown on the edges.
      6. Once cooked, remove from the oven and allow the bars to cool completely before cutting them.

      Note: The bars can be stored in an airtight container for up to a week.

      This recipe by A Better Choice.

      Shop for your ingredients in-store or online.

    8. September 27

      Marinated Lentils With Baby Broccoli and Feta

      Marinated Lentils With Baby Broccoli and Feta

      This healthy, hearty Lentils and Baby Broccoli dish is the perfect meal prep recipe. Not only does it taste amazing warm, but it can also be enjoyed as a cold lunch the next day.

      Prep time : 30 minutes

      Serves : 4

      Ingredients :
      Method :
      1. Preheat the oven to 200°C. Line a baking tray with baking paper.
      2. In a large frypan, add coriander, fennel seeds, chilli, garlic and ½ cup oil. Set over a medium heat and cook, shaking pan occasionally, until the garlic is golden brown and the chilli slices have shrivelled slightly. Season spiced oil lightly with salt and transfer to a small bowl.
      3. In a large pot, cook lentils in simmering salted water until tender but still firm. Drain and transfer to a medium bowl.
      4. While the lentils are cooking, add the baby broccoli and lemon to the lined tray and toss with the remaining 3 tbsp olive oil and salt. Roast until the baby broccoli is charred in spots and the lemon has softened. Toss halfway through cook time.
      5. Pour half the reserved spiced oil over the warm lentils, then season with salt and pepper, to taste.
      6. Divide lentils among bowls and top with baby broccoli, lemon, and feta, dressing with any remaining spiced oil.

      This recipe by A Better Choice.

      Shop for your ingredients in-store or online.

    9. September 27

      Strawberry Muffins

      Strawberry-Muffins

      With strawberries in such good supply, it’d be rude not to make a Strawberry Muffin recipe!???? If you’re a berry lover, you’ll love this one! Get baking now!

      Prep time : 30 – 40 minutes

      Serves : 10- 12

      Ingredients :
      Method :
      1. Preheat oven to 180 C and spray a muffin tin with oil, or line with paper cups.
      2. In a bowl, combine your dry ingredients (sifted flour, cinnamon, baking powder, baking soda)
      3. In another bowl, mix together the wet ingredients (eggs, oil, maple syrup and yoghurt)
      4. Pour your wet mixture into your dry mixture and combine well, ensuring all flour lumps are dissolved.
      5. Gently fold in cut strawberries, or frozen strawberries.
      6. Pour your muffin mixture into your muffin tray until you’ve got 10-12 even muffins.
      7. Bake for 20 mins or so, depending on the heat of your oven. Check often to ensure no burning.
      8. Remove from oven, and allow to cool on a cooling rack.

      This recipe by A Better Choice.

      Shop for your ingredients in-store or online.

    10. September 26

      Chia Pudding

      Chia Pudding

      Chia pudding is great for breakfast and can easily be meal prepped, and kept in the fridge – or freezer! – for you to enjoy!

      Prep time : 15 minutes + 4 hours set time

      Serves : 4

      Ingredients :
      Method :
      1. Add chia seeds and milk to a large bowl and stir together.
      2. Let the chia mixture rest for 15 minutes – it will start to thicken – then stir again.
      3. Once thickened, divide between four glass jars.
      4. Cover with a lid and store in the fridge for four hours, or overnight before serving. To serve, top with blueberries, strawberries, and raspberries.

      Note: These will keep in the fridge for up to 5 days.

      This recipe by A Better Choice.

      Shop for your ingredients in-store or online.

    11. September 23

      Bahn Mi

      Bahn Mi

      You don’t have to travel far and wide for a delicious bánh mì!

      Prep time : 20 minutes

      Serves : 4

      Ingredients :
      Method :
      1. In a large bowl combine the soy sauce and sweet chilli sauce and coat the spare ribs.
      2. Add oil to a large frying pan over medium heat and cook the pork until tender and cooked through.
      3. Assemble each Bahn Mi with pate, coriander, pork, carrot, cucumber, spring onion, and fresh red chilli. 

      Shop for your ingredients in-store or online.

    12. September 23

      The Best Place To Store Your Fruit – The Fridge Or The Fruit Bowl?

      The Best Place To Store Your Fruit

      There is nothing worse than your fruit going off right a few days after you buy it. It’s a waste of money, and a waste of food, yet it always seems to be the case with at least one banana or stray grape. The way you’re storing your fruit could be a reason why they’re not lasting to their full potential, so we’re here to tell you the best way to store your fruit to get the longevity you need!

      Bananas
      They should be stored in a cool, dry place. They definitely don’t need to be in the fridge and can survive in the fruit bowl.

      Apples
      Surprisingly, apples should actually be kept in the fridge. They soften ten times faster at room temperature, and will last a lot longer when kept refrigerated.

      Berries
      Being kept in the fridge will make your berries last a lot longer. Bonus points for being kept in the crisper!

      Tomatoes
      Keep these at room temp to help them last as long as possible.

      Mangoes, plums, peaches and pears
      If you’re needing to ripen these fruits, you can keep them at room temperature in a brown paper bag, and then can be refrigerated if you’re wanting them to last longer.

      Pineapple
      You should store pineapples at room temperature, but you should place them upside down for a day or two to help the sweetness spread through the entire fruit!

      Hopefully this will help you in the future, and make sure you’re getting the most out of your fruit!

    13. September 20

      Chicken Caesar Salad

      Chicken-caesar-salad

      Who could say no to a delicious Caesar Salad! Made with crispy cos lettuce from your local fruit and veg shop, this recipe is sure to impress your family, or friends.

      Prep time : 20 minutes

      Serves : 6

      Ingredients :
      Method :
      1. Prep your croutons by cutting your bread into cubes. Add the bread cubes and bacon pieces to a frypan and cook them with 1 tbsp of olive oil, stirring occasionally. Cook until they’re crispy and golden, before setting them aside on a plate lined with paper towel.
      2. While the croutons are cooking, place the eggs in a saucepan and cover with water. Place over a medium to high heat and bring to a soft boil. Once boiling softly, reduce heat to medium and cook for 5 mins.
      3. Once cooked, remove the eggs from the saucepan, then run them under cold water for 1 min. Once they’re cooled, peel them, slice into quarters, then set aside.
      4. To serve, place the sliced cos lettuce in a large serving bowl. Top with the shredded chicken, grated parmesan, croutons, boiled eggs, bacon pieces, and Caesar salad dressing. Season with salt and pepper.

      Shop for your ingredients in-store or online.

    14. September 20

      Roast Broccoli Salad with Spicy Tahini Dressing

      Roast Broccoli Salad with Spicy Tahini Dressing

      “Don’t be afraid to crank your oven right up high to get that broccoli charred and cooked to perfection. The flavour intensifies and it becomes rich, naturally sweet, and so delicious. It’s a great way to use up the whole broccoli with zero waste. The Stalk holds so much flavour and nutrition and is perfect roasted like this.”

      This recipe was made in collaboration with our friend Tom Walton 

      Prep time : 15 minutes

      Serves : 4

      Ingredients :
      • 3 head broccolis, cut lengthways into quarters or sixths
      • 3-4 tbsp olive oil
      • Salt, pepper

      TAHINI SAUCE

      TO SERVE

      • 1/3 cup toasted almonds, roughly crushed
      • 1/3 cup shallots/spring onions, thinly sliced
      • 1 tbsp toasted sesame seeds
      Method :
      1. Preheat an oven to 240C and line a tray with baking paper
      2. Place the broccoli onto the baking tray, drizzle with the olive oil, season well with salt and pepper and gently toss.
      3. Roast for 15 minutes until lightly charred and the stalk softened.
      4. Meanwhile, combine the tahini sauce ingredients with ¼ cup or so of water to make it a thick pouring consistency.
      5. Transfer the cooked broccoli to a platter, squeeze over some lemon and spoon over the sauce, making sure it hits all the parts of the broccoli so the nuts and herbs all stick to it!
      6. Scatter over the almonds, shallots, sesame seeds and another squeeze of lemon if you please!

      Shop for your ingredients in-store or online.

    15. September 20

      Zespri SunGold Kiwifruit Quick No Churn Ice Cream

      Easy-no-churn-Zespri-Kiwi-ice-cream-2-bowl-copy-2-800x520

      After a no-fuss ice cream? This recipe is super easy to follow and only takes 20 minutes to whip up!

      Prep time : 20 minutes + Freezing time

      Serves : 6

      Ingredients :
      Method :
      1. You can either leave all the pieces of SunGold Kiwifruit diced or puree half in a blender. Set aside.
      2. In a small bowl whisk together sweetened condensed milk and vanilla, set aside.
      3. Whip the cream until stiff peaks form, then combine with the vanilla/sweetened condensed milk mixture and fold in the pureed and/or chopped SunGold Kiwifruit, reserving a few pieces of chopped SunGold to put on top.
      4. Pour the mixture into a loaf tin.
      5. Then cover and freeze for at least 3 hours until frozen or overnight.

      Recipe provided by Zespri™ SunGold™ Kiwifruit and www.zespri.com.au

    16. September 20

      Tuna Stuffed Avocados

      Tuna Stuffed Avocadoes

      Breakfast has never been easier or more delicious with these Stuffed Tuna Avocados!

      Prep time : 15 minutes

      Serves : 4

      Ingredients :
      Method :
      1. Add the tuna, mayonnaise, celery, onion, parsley, salt, and pepper to a mixing bowl. Stir until well combined.
      2. Slice avocados in half and remove the seed. Add a large spoonful of tuna mix onto each avocado half. Enjoy!

      This recipe by A Better Choice.

      Shop for your ingredients in-store or online.

    17. September 19

      Pina Colada

      Pina-Colada-800x520

      ???? If you like Pina Coladas ???? … then you’ll love ours! Fresh pineapple juice and coconut are blended together to make this smooth, creamy drink! The perfect drink to toast to the end of a week ????

      Prep time : 10 minutes

      Serves : 2

      Ingredients :
      • ¾ cup freshly pressed pineapple juice
      • 1/3 cup white Rum (optional)
      • ¼ cup fresh coconut milk
      • 1 tbs fresh lime juice (optional)
      • ½ tbs sugar syrup, to taste
      • 2 cups ice
      Method :
      1. In a blender, combine all ingredients until well combined.
      2. Serve in glasses immediately.

      This recipe by A Better Choice.

      Shop for your ingredients in-store or online.

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