• August 3

    Gardeners Pie

     Gardeners Pie

    Preparation : 25 Minutes

    Cooking : 40 Minutes

    Serves : 4

    Ingredients :
    • 1 large eggplant, sliced into 1cm rounds
    • 4 tbsp olive oil
    • Sea salt, fresh ground black pepper
    • ½ head cauliflower, roughly chopped
    • 1 brown onion, finely diced
    • 2 medium cup mushrooms, finely chopped
    • 3 clove garlic, sliced
    • 800g blanched and chopped tomatoes (or 2 x 400g tin tomatoes)
    • 400ml vegetable stock
    • 1 x 400g tin lentils, rinsed, drained
    • 1/3 cup pitted kalamata olive, roughly chopped
    • 100g marinated feta or goats feta
    • 1 cup grated cheddar cheese
    • 1/3 cup white, long grain rice
    • Handful flat leaf parsley
    Method:
    1. Preheat an oven to 200C.
    2. Brush the eggplant slices with half the olive oil, season lightly and place onto a lined baking tray. Roast for 10 minutes until lightly golden and soft. Set aside.
    3. Bring a large pot of lightly salted water to the boil. Add the cauliflower and cook until very soft, around 8 minutes. Drain well and allow to steam dry in a sieve.
    4. Heat the remaining olive oil in a large saucepan over a medium/high heat and add the onion, mushrooms, garlic, thyme, and a big pinch of salt. Cook for 3 minutes until they have broken down then add the tinned tomato, stock and simmer for 5 minutes before adding the lentils and olive and continue to cook for 2 minutes.
    5. Crush the cauliflower with a potato masher, mix through the feta and season to taste.
    6. Preheat the oven to 210C. Spoon 1/3 of the ragu into a 30cm pie dish sprinkle over half the rice then a layer of eggplant, ragu, rice, eggplant, ragu and finally top with the cauliflower, crated cheddar, and little drizzle of olive oil.
    7. Lightly grease a piece of foil and place it, grease side down, to lightly wrap over the pie then bake for 40 minutes removing the foil halfway through cooking and continue to cook until golden and bubbling.

    Recipe by A Better Choice

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  • August 1

    Slow Cooker Beef Casserole

    Slow Cooker Beef Casserole

    Preparation : 10 Minutes

    Cooking : 4-8 Minutes

    Serves : 4

    Ingredients :
    Method :
    1. Add the onion, celery, carrots, bay and thyme to the slow cooker. Then add in the boiling water, tomato paste and Worcestershire sauce. Crumble over the stock cubes or add in the stock and stir. Stir in the paprika if using and season with pepper. 
    2. Add diced beef to the slow cooker. Cook on low for 8 hours or on high for 4 hours. 
    3. Serve with mashed potato, if desired. 

    Recipe by A Better Choice

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  • July 29

    Avocado & Dark Choc Truffles

    Avocado-Dark-Choc-Truffles-800x520

    Preparation : 20 Minutes

    Serves : 12

    Ingredients :
    • 1 cup dark choc chips or chopped dark choc
    • 1 small ripe avocado, mashed
    • 2 tbsp coating of your choice (i.e. matcha powder, crushed pistachios, desiccated coconut, cocoa powder, chopped nuts, etc.)
    Method :
    1. Microwave chocolate in a microwave safe bowl in 30 second increments, until melted.
    2. Stir the mashed avocado into the melted chocolate until well combined. Freeze the mixture for 10 mins to thicken it.
    3. Once the mixture has thickened, roll it into one inch balls.
    4. Place the coatings of your choice in a small bowl and roll the truffles in the coatings to sufficiently coat them.
    5. Store truffles in the fridge (for up to four days).

    Recipe by A Better Choice

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  • July 28

    Cinnamon Baked Pears

    Cinnamon-Baked-Pears

     

    Preparation : 5 Minutes

    Cooking : 25 Minutes

    Serves : 4

    Ingredients :
    • 2 ripe pears washed, cut in half and cored
    • 2 tsp cinnamon
    • 1 tsp maple syrup
    • Granola, for topping
    • Coconut yoghurt, for topping
    Method :
    1. Preheat oven to 180°C. Place cored pears onto a lined baking tray.
    2. Sprinkle the pears evenly with the cinnamon and maple syrup.
    3. Place in oven to bake for 20 – 25 minutes.
    4. Remove and allow to cool slightly.
    5. Top with granola and coconut yoghurt as desired.

    Recipe by A Better Choice

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  • July 27

    Sweet Potato Satay Curry

    Sweet Potato Satay Curry

    Preparation : 45 Minutes

    Serves : 4

    Ingredients :

    CURRY PASTE

    CURRY

    • 1 tbsp oil
    • 1 large brown onion, chopped
    • 3 garlic cloves, minced
    • 2cm cube ginger, peeled and chopped finely
    • 3 tbsp red thai curry paste (homemade as above or store bought)
    • 1 tbsp smooth peanut butter
    • 500g sweet potato, peeled and cut into chunks
    • 400ml can coconut milk
    • 200ml water
    • 150g spinach
    • Cooked rice, to serve
    • 1 lime, juiced (optional)
    • Salt & pepper, to taste
    • ½ cup peanuts, chopped (optional)
    Method :
    1. If making the curry paste from scratch, use a mortar and pestle to finely grind ingredients together. Alternatively, place all ingredients in a food processor and blend until smooth. 
    2. Melt oil in a saucepan over medium heat and cook onion until soft. Add garlic and ginger, and cook until fragrant. 
    3. Stir in the red Thai curry paste, smooth peanut butter and sweet potato. Pour in the coconut milk and water. 
    4. Bring contents to the boil. Once boiled, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft. 
    5. Stir through the spinach and the juice of one lime. Season with salt and pepper 
    6. Serve with cooked rice. Top curry with chopped peanuts if you’d like a bit of crunch! 

    Recipe by A Better Choice

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  • July 27

    Banana Pudding

    Banana-Pudding

    Preparation : 35 Minutes

    Serves : 4

    Ingredients :
    • 2 cups milk
    • ⅔ cup sugar
    • 2 ½ tbsp cornflour
    • ¼ tsp salt
    • 2 large egg yolks, beaten
    • 1 tbsp unsalted butter
    • 2 tsp vanilla extract
    • 2 large bananas, peeled and chopped
    • 75g biscotti (or sweet biscuit of your choice), crumbled
    Method :
    1. Heat milk, sugar, cornflour, and salt in a saucepan over a medium heat. Bring to a simmer, whisking until smooth.
    2. Remove 1 cup of hot milk from the saucepan. In a medium bowl, in a very slow and steady fashion, whisk the milk in with the yolks.
    3. Lower the heat to medium and pour the yolk mixture back into the saucepan, whisking to combine.
    4. Cook the mixture for a further 2-3 mins, stirring, before removing from the heat and stirring in the butter and vanilla until smooth. Meanwhile, prepare an ice bath.
    5. Place the saucepan directly into the prepared ice bath, stirring occasionally, until it reaches room temperature (around 30 mins).
    6. Transfer mixture to a bowl, cover, and refrigerate for at least 5 hours or until the pudding is completely chilled. Once chilled, remove bowl from the fridge and fold in 1 and a half chopped bananas.
    7. To assemble, place some of the crumbled biscuits into individual glasses/cups before topping each with a small scoop of the leftover chopped bananas. Next, top each glass with roughly ½ cup of the pudding mixture. Repeat with the remaining crumbled biscuits, chopped banana and pudding. Top each pudding with a final sprinkle of chopped bananas and crumbled biscuits, then serve!

    Recipe provided by A Better Choice

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  • July 27

    Thai Celery Salad

    Thai-Celery-Salad-800x520

    Looking for a fresh dish to add to the dinner table this week? Try our spicy and flavour-packed Thai Celery Salad! Made with fresh celery stalks that add a delicious crunch.

    Preparation : 10 Minutes

    Serves : 2

    Ingredients :
    Method :
    1. In a large bowl toss together celery, spring onion, coriander, carrots, and peanuts.  
    2. In a small bowl whisk together avocado or canola oil, lime juice, fish sauce, sugar and a pinch of salt and pepper. Toss the dressing with the celery mixture. Season with salt and pepper.  

    Recipe provided by A Better Choice

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  • July 20

    Pizza Style Frittata

    FRITATA PIZZA

    Serves : 2

    Ingredients :
    Method :
    1. Preheat oven to 180℃
    2. In a medium bowl whisk together eggs, heavy cream and mozzarella. Season with salt and pepper.
    3. In a fry pan over medium heat, heat oil. Add shallot and garlic and cook until soft, roughly 5 minutes. Add mushrooms, tomatoes and cook until soft, roughly 5 minutes more.
    4. Combine pan ingredients with egg mix. Pour mixture into 2 springform pans, then dollop with ricotta.
    5. Cook in the oven until eggs are just set, 12-15 minutes.

    Recipe provided by A Better Choice

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  • July 20

    Buk Choy Fried Rice

    Buk Choy Fried Rice

    Serves : 4

    Ingredients :
    Method :
    1. In a large wok, heat 2 tablespoons canola oil over medium-high. Add the mushrooms, season with salt and pepper, and cook until browned and tender. Transfer to a large bowl.
    2. Next, add 1 tablespoon canola oil and heat over medium-high. Add the buk choy, spring onions and garlic. Season with salt and pepper and stir-fry, stirring frequently, until aromatic and just tender. Transfer to the bowl with the mushrooms.
    3. Add the remaining 2 tablespoons canola oil to the wok and heat over medium-high. Add the rice and cook, stirring occasionally for around 5 minutes. Add the frozen peas, ginger, soy sauce, sesame oil and stir until rice is evenly coated in soy sauce mixture.
    4. Stir in the mushroom and Buk Choy mixture, and add the basil. Stir for 1-2 minutes.
    5. Serve immediately while warm.

    Recipe provided by A Better Choice

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  • July 12

    Ginger Pear Pies

    Serves : 12

    Ingredients :
    • 4 sheets Puff Patry
    • 2 tbsp. Unsalted Butter
    • 5 Pears, peeled, cored, and diced
    • ½ cup Brown Sugar, extra for dusting
    • 1 tsp Fresh Ginger Paste
    • 1 tsp Ground Cinnamon
    • ½ tsp Ground Ginger
    • ¼ tsp Ground Nutmeg
    • ¼ cup Cream
    Method :
    • Preheat the oven to 200℃.
    • Heat a frying pan over medium heat. Add the butter, diced pears, brown sugar, fresh ginger, and spices to the pan and stir to combine. Cook until the butter is melted and the pears are soft.
    • Remove from the heat, transfer the pear filling to a mixing bowl and set aside to let come to room temperature.
    • Prepare a muffin tray with the puff pastry. Using a cookie/biscuit cutter, cut out 24 circles and line the tray slots. Set aside 12 of the pastry circles for the lids.
    • Fill each with a spoonful of the pear mixture. Top with the remaining 12 pastry circles and gently press the edges together.
    • Lightly brush the top of each pastry with cream and sprinkle generously with brown sugar.
    • Bake for 20-30 minutes, until pies are golden brown and cooked through. Let cool for 10 minutes on a baking rack. Reheat in the oven for 8-10 minutes, best served warm!

    Recipe provided by A Better Choice

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  • July 12

    Grilled Chicken and Kiwifruit Skewers

    Grilled Chicken and Kiwifruit Skewers

    Preparation Time : 45 Minutes

    Serves : Makes 6 skewers

    Ingredients :
    • 6 small chicken thighs, cut into thirds
    • ½ tsp each smokey paprika, allspice, nutmeg, dried chili, cinnamon
    • 1 tbsp olive oil + extra to brush the skewers before cooking
    • Salt, pepper
    • 1 bunch coriander, roughly chopped
    • Zest 1 lemon
    • 5 x gold kiwi fruit, peeled
    • 2 red onions, peeled
    • 1/3 cup olive oil
    • 1 tbsp red wine vinegar
    • ½ tsp each smokey paprika & cumin
    • Juice ½ lemon
    • Natural yoghurt, lemon & flatbreads to serve or basmati rice is a delicious option to serve with the skewers and dressing.
    Method:
    1. Place the chicken in a bowl and add the spices, olive oil, salt, pepper, 1/3 of the coriander, lemon zest and mix to combine.
    2. Cut the kiwi in half then cut those halves in half again.
    3. Cut the red onions into quarters then those quarters in half again
    4. Thread the chicken, kiwi and onions wedges onto the skewers repeating twice on each skewer.
    5. Let them marinate for 30 minutes. Meanwhile, in a jar, combine dressing ingredients with 1/3 of the remaining coriander and season to taste. Set aside
    6. Preheat a BBQ or grill on high heat. Brush the skewers with a little olive oil and lightly season.
    7. Cook the skewers for 6 minutes turning every 2 minutes to cook the chicken thoroughly.
    8. Serve the skewers on a tray or platter with some of the dressing spooned over and the flatbreads, yoghurt and lemon.

    Recipe provided by A Better Choice

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  • July 5

    Mushroom Risotto

    Mushroom-risotto

    Preparation Time : 45 Minutes

    Serves : 4-6

    Ingredients :
    • 750g mushrooms, thinly sliced
    • 45g butter
    • 2 tbsp olive oil
    • 2 garlic cloves, minced
    • 15g butter
    • 1 garlic clove, minced
    • 2 shallots, finely chopped
    • ¼ cup dry white wine (can omit)
    • 250g arborio rice
    • 1.25L salt reduced chicken stock
    • ½ cup cream (optional)
    • 30g butter (optional)
    • ½ cup parmesan, grated
    • Salt and pepper, to taste
    Method:
    1. Heat the oil and butter in a large pot over high heat. Once melted, add the mushrooms and cook until golden brown (approx. 4 mins). Note: you may need to do this in two batches.
    2. Add the minced garlic, season with salt and pepper, then continue cooking until golden brown. Once browned, remove from the heat and set aside in a bowl.
    3. In the same pot, over a medium heat, melt the butter, then add the garlic and shallots.
    4. Cook for 2 mins or until the onion is translucent. Then add in the wine and allow to simmer for 2 mins, until mostly evaporated.
    5. Pour in the rice and stir for 1 min until it’s semi translucent. Then add approx. 1.5 cups of then chicken stock. Stir, leave for a couple of mins, stirring occasionally, until the liquid is mostly absorbed.
    6. Continue adding the stock (1.5 cups at a time), stirring occasionally until it’s mostly absorbed. Repeat until all the stock has been added and the rice is just cooked.
    7. If opting to use, thoroughly mix the cream and butter through the risotto, then stir in the parmesan, and salt and pepper.
    8. Stir through half the mushrooms. Taste and season with additional salt and pepper if desired.
    9. To serve, divide the risotto into serving bowls, top with the reserved mushrooms and garnish with parsley and extra parmesan. Enjoy!

    Recipe provided by A Better Choice

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  • July 5

    One Pan Egg Veg Brunch

     One Pan Egg Veg Brunch

    Preparation Time : 15 Minutes

    Serves : 3

    Ingredients :
    Method :
    • Heat the oil and butter in a large fry pan, then add the zucchini and capsicum and a little salt and pepper. Cook for 10 mins, stirring from time to time until everything is starting to brown.
    • Add the spring onions, garlic and thyme and cook for a further 2 minutes
    • Make three spaces in the pan and crack in the eggs.
    • Cover with foil or a lid and cook for around 4 mins, or until the eggs are cooked (with the yolks soft for dipping into). Sprinkle with salt and pepper and serve.

    Recipe provided by A Better Choice

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  • June 28

    Winter Italian Chopped Salad

    Winter Italian Chopped Salad

    Preparation Time : 15 Minutes

    Serves : 4

    Ingredients :
    Method :
    1. To make the dressing, whisk orange juice, vinegar, garlic, mustard, 1/4 cup oil, and salt to taste in a bowl.
    2. Combine all of the chopped ingredients together in a large bowl.
    3. Coat with the dressing and serve immediately

      Recipe provided by A Better Choice

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    • June 21

      Chicken & Broccoli Bolognese

      Chicken-Broccoli-Bolognese-800x520

      Preparation & Cooking Time : 35 Minutes

      Serves : 4

      Ingredients :
      • 375g Fettuccine
      • 1 tbsp olive oil
      • 2 cloves garlic
      • 500g chicken mince
      • ½ tsp chilli flakes
      • Salt and pepper
      • 1 cup white wine
      • 1 cup chicken broth
      • 1 broccoli head, finely chopped
      • 1 tbs grated lemon zest
      • ½ cup grated Parmesan plus more for serving
      • 1 tbsp tarragon, chopped
      • 2 tbsp chopped chives
      • 2 tbsp unsalted butter

       

      Method :
      1. Cook pasta per packet directions. Save 1 cup of pasts water, then drain pasta and return to pot.   
      2. Heat oil in a large pan on medium heat. Sauté garlic until fragrant. 
      3. Add in chicken, season with chilli flakes, salt, and pepper, and stir. Add in the wine and simmer until nearly evaporated. 
      4.  Add in chicken broth then broccoli and toss and combine. Bring to a simmer. Fold in lemon zest, Parmesan, and herbs. Remove from heat and add in butter, stirring and tossing until fully melted. Add in the Fettuccine, adding in some pasts water if the pasta seems to be dry. Top with additional Parmesan.  

      Recipe provided by A Better Choice

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    • June 20

      Green Goddess Soup

      Green Goddess Soup
      You’ve seen the Green Goddess Salad, how about a Green Goddess Soup ! 🥦Packed with green veggies for a soup that’s tasty and nutritious !
      This recipe was made in collaboration with our friend Chef Tom Walton!
      _______________________________________________________________

      Preparation & Cooking Time : 30 Minutes

      Serves : 4

      Ingredients :
      Method :
      1. Heat the oil in a large saucepan over medium-high heat. Add the onion, celery, garlic and broccoli with a good pinch of salt and cook, stirring, for 5 mins or until vegetables soften then add the lemon zest and stir through.
      2. Add the stock and stir to combine then cover with a lid and cook for 10 mins or until the vegetables are tender, adding the peas and spinach, stir through and remove from the heat.
      3. Carefully blend the soup until smooth and adjust the seasoning to taste.
      4. To serve, ladle the soup into serving bowls. Drizzle with a little olive oil, spoon over the yoghurt and sprinkle with the coriander and chilli.
      5. Serve with toasted naan bread.

      Recipe provided by A Better Choice

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    • June 15

      Yellow Pumpkin Curry

      Yellow Pumpkin Curry

      Preparation & Cooking Time : 45 Minutes

      Serves : 4

      Ingredients :
      • 1 1/2 Tbsp coconut oil
      • 1 medium spring onion, chopped
      • 1 red capsicum, diced
      • 3 Tbsp yellow (or red) Thai curry paste
      • 3 1/2 cups peeled and chopped pumpkin
      • 2 small cans coconut cream
      • 2 Tbsp maple syrup
      • 1 cup chopped coriander
      • 1 can chickpeas
      • 2/3 cup roasted peanuts
      Method :
      1. Preheat an oven to 180 degrees Celsius
      2. Place the chopped pumpkin on a baking tray, drizzle with oil, dust with salt and pepper and roast for 30 minutes or until tender
      3. In a large frypan, heat the coconut oil and add the curry paste, cooking through for one minute
      4. Add the coconut cream and bring it to the boil, reducing to a simmer for approximately 3 minutes
      5. Add the chickpeas, capsicum, peanuts and maple syrup
      6. Add in the roasted pumpkin and stir through
      7. Finally, add the spring onion, stir through for a minute and take off the heat
      8. Serve immediately with the chopped coriander
      9. You could enjoy this curry own its own, with rice, roti bread or noodles, it’s up to you!

      Recipe provided by A Better Choice

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    • June 14

      Zespri SunGold Kiwifruit Thai Cucumber and Chilli Salad

      Vegan-Zespri-kiwi-chilli-mint-cucumber-spring-onion-salad-new-brand-copy-800x520

      Preparation Time : 20 Minutes

      Serves : 2

      Ingredients :
      • 3 Zespri SunGold Kiwifruit, peeled and chopped
      • ½ cucumber, partially peeled and chopped
      • 3 spring onions, chopped
      • 1 red chilli deseeded and chopped
      • Juice of a lime
      • 1 tbsp fish sauce
      • 1 tsp soft brown sugar
      • A handful coriander, chopped
      • A handful mint, chopped
      Method :
      1. Combine the Zespri SunGold Kiwifruit with the vegetables in a bowl.
      2. Shake together the lime juice, fish sauce and sugar in a jar.
      3. Dress the salad and sprinkle over the herbs.

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

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    • June 13

      Zespri Sungold Kiwifruit & Prawn Tacos

      kiwi taco recipe

      Preparation/ Cooking Time : 30 Minutes

      Serves : 4

      Ingredients :
      • 300g raw prawns
      • 1 crushed garlic clove
      • 1 tsp lime zest
      • ¼ tsp chili powder
      • ¼ tsp ground cumin
      • ¼ tsp smoked paprika
      • ¼ tsp dried oregano
      • 1 tbsp olive oil
      • 1 tbsp butter
      • 1-2 tbsp lime juice
      • 2 tbsp chopped coriander
      • 1 ripe avocado
      • 2 tbsp double cream
      • A splash red wine vinegar
      • Small handful chopped coriander
      • Salt & pepper
      • 3 Zespri SunGold Kiwifruit, peeled and finely chopped
      • 1 small red pepper, finely chopped
      • 1 cucumber, finely chopped
      • ½ red onion, peeled and finely chopped
      • 1 red and 1 green chilli, deseeded and finely chopped
      • ½ tsp garlic powder
      • Eight soft shell tacos
      • Juice of half a lime
      Method :
      1. Add all the seasoning spices and lime zest to the prawns, mix and set to one side to marinade.
      2. Mash the avocado with the cream, red wine vinegar and coriander and season. Set to one side.
      3. In a separate bowl mix the Zespri SunGold Kiwifruit with all the vegetables, lime juice, garlic powder and seasoning. Set to one side.
      4. Heat a griddle or frying pan and add a little oil. Cook the prawns for a couple of minutes each side until they are cooked through. Meanwhile heat the tacos in the oven or heat them individually in a dry frying pan, cooking for a few seconds each side.
      5. Serve each taco with a spoonful of avocado mixture, a few prawns and top with SunGold salsa.

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

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    • June 6

      Veggie Packed Soup

      Veggie Packed Soup

      Preparation/ Cooking Time : 50 Minutes

      Serves : 4

      Ingredients :
      • 1 tbs olive oil
      • 2 cloves garlic, minced
      • 1 brown onion, finely chopped
      • 4 bacon rashers, diced
      • 2 celery sticks, finely chopped
      • 2 small potatoes, finely chopped
      • 1 large carrot, finely chopped
      • 1 large zucchini, finely chopped
      • 4 button mushrooms
      • 2 tbs tomato paste
      • 1.25L vegetable stock
      • 400g can diced tomatoes
      • 1 cup pasta (macaroni or elbow)
      • Salt and pepper, to taste
      • Grated parmesan, to serve
      Method :
      1. Heat the oil in a large pot and add the garlic, onion, bacon, celery, potatoes and carrot. Cook until fragrant and starting to soften.  
      2. Add stock, diced tomatoes and tomato paste. Bring to the boil. Simmer, covered, for around 30 minutes or until the vegetables are tender, stirring occasionally. 
      3. Add the pasta, zucchini and mushrooms; boil, uncovered for around 10 minutes or until the pasta is al dente.Check the seasoning and add salt and pepper if desired. 
      4. Serve warm and topped with grated parmesan! 

      Recipe by : A Better Choice

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    • June 6

      Creamy Chicken & Broccoli Soup

      Creamy-Chicken-Broccoli-Soup-800x520

      Preparation Time : 40 Minutes

      Serves : 6

      Ingredients :
      • 1 large onion, finely chopped
      • 2 large carrots, peeled and finely chopped
      • 2 celery sticks, finely chopped
      • 5 cups broccoli, stems removed and finely chopped
      • 4 garlic cloves, minced
      • 1 bay leaf
      • 1 tsp chilli flakes (optional)
      • 6 cups chicken stock
      • 2 cups milk
      • 2 tbsp cornflour
      • 2 cups shredded chicken
      • Salt and pepper, to taste
      • Lemon juice, to taste
      Method :
      1. In a large pot, sauté the onion, celery, and carrot in oil until soft and beginning to brown (approx. 10 mins).
      2. Add the garlic, bay leaf and chilli flakes (if using), then sauté for another minute or so before adding in the chicken stock, milk and cornflour. Note: Mix the cornflour with 2 tbsp water before adding.
      3. Bring contents to a simmer, then add the broccoli florets and chicken.
      4. Allow to cook for 15 mins, then season with salt, pepper and lemon juice (if using).
      5. Serve while warm and enjoy with some crusty bread or on its own.

      Recipe by : A Better Choice

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    • June 6

      Cauliflower & Pear Soup

      Cauliflower & Pear Soup

      Preparation Time : 30 Minutes

      Serves : 4

      Ingredients :
      • 1 head cauliflower, leaves reserved
      • 1/3 cup pepita seeds, toasted
      • 3 tbsp olive oil + extra for cooking
      • 1 brown onion, roughly diced
      • 3 clove garlic, sliced
      • 2 ripe William Pears, peeled and cored
      • 1l vegetable stock
      • 250ml oat milk
      • 2 cups cooked pearl barley
      • Handful coriander leaves
      • Handful mint leaves
      • 1 lemon
      Method :
      1. Preheat an oven to 220C
      2. Remove the leaves form the cauliflower, wash well, roughly chop and set aside.
      3. Roughly chop the whole cauliflower, reserving large handful of small florets. Toss these in a bowl with the pepita seeds, 1 tbsp of olive oil, lightly season and scatter over a lined baking tray.
      4. Roast these in the oven for 6 minutes to become lightly golden then allow to cool on the tray
      5. Place the remaining oil in a large saucepan along with the onion, garlic, chopped cauliflower, pear & a generous seasoning with salt and pepper.
      6. Cook, covered, over a medium/high heat, stirring often, for 5 minutes to let everything begin to break down then add the vegetable stock and bring to the boil. Cover again, turn down and simmer for another 5 minutes then add the oat milk and cook for 2-3 minutes.
      7. Blend the soup until smooth then season to taste and keep hot.
      8. Sauté the cauliflower leaves in a frying pan with a little olive oil and seasoning until wilted then squeeze over a little lemon place this into a mixing bowl.
      9. Roughly chop the herbs and combine them with the cooked cauliflower leaves, roast cauliflower, pepita seeds & pearl barley.
      10.  Season this salad to taste and dress with a splash of lemon and olive oil.
      11. Ladle the soup into bowls and top with the pearl barley salad.

      Recipe by : A Better Choice

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    • June 3

      Veggie Nuggets for Kids

      Veggie Nuggets

      Preparation Time : 30 Minutes

      Serves : 46

      Ingredients :
      • 1 cup shredded carrots
      • 3 cups broccoli florets
      • 1 garlic clove
      • 2 eggs
      • 1 1/4 cups seasoned breadcrumbs
      • 3/4 cup shredded cheddar cheese
      • 1/2 teaspoon onion powder
      • 1/2 teaspoon black pepper
      • 1 tablespoon canola oil
      Method :
      1. Steam broccoli until soft.
      2. Place shredded carrots, steamed broccoli, garlic, eggs, 1 cup of the breadcrumbs, cheese, onion powder, and black pepper in a food processor and pulse until well combined.
      3. Form mixture into 25 nugget sized balls. Coat each veggie nugget with rest of the breadcrumbs.
      4. Heat oil in a pan on medium heat.
      5. Arrange nuggets in pan and cook 4 minutes each side, or until golden brown and crisp.

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    • May 31

      Smokey Pumpkin Soup

      Preparation Time : 1 hour

      Serves : 6

      Ingredients :
      • 4 Slices bacon, rindless and diced
      • 2 Tbsp Unsalted butter
      • 3 Cup Pumpkin, peeled and cut into 1 inch pieces (we used butternut pumpkin)
      • 3 Cup Beef broth, (or chicken/vegetable)
      • ¼ Cup White wine
      • 2 Tbsp Fresh thyme leaves
      • Salt & pepper
      • 1 Cup croutons to serve
      • Freshly grated parmesan cheese and sour cream to serve
      Method :
      1. In a large non-stick fry pan cook the diced bacon until crisp. Reserve the fat and set aside the cooked crispy bacon.
      2. Add the bacon fat and butter into a large stock pot and heat over medium-high heat.
      3. Add the pumpkin and sauté for 15 minutes, stirring occasionally.
      4. Pour in the stock and simmer covered until the pumpkin is very tender, approximately 30 minutes. Remove from heat.
      5. Add the white wine, thyme, and salt and pepper to taste.
      6. Process the soup in batches in a blender until smooth (or use a stick blender in the pot).
      7. Return to the stock pot, add the bacon and simmer for 10 minutes.
      8. Serve immediately with a drizzle of cream, topped with crispy croutons and a sprinkle of parmesan cheese if desired.

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    • May 24

      Healthy breakfast quesadillas

      Healthy-breakfast-quesadillas-800x520

      Preparation Time : 15 minutes

      Serves : 2

      Ingredients :
      • 2 eggs
      • 1 diced zucchini
      • Handful of spinach
      • 1 chopped garlic
      • 1 minced jalapeno
      • 2 tbsp olive oil
      • Tortillas
      • Salt
      • Pepper
      Method :
      1. Start off by adding eggs to a medium-sized bowl and scramble. Sauté the zucchini, spinach, jalapeno and garlic for 3-5 minutes. Move onto one side of the pan. Add in the eggs and scramble all together.
      2. Place the scramble, cheese, salt, and pepper on one side of the tortillas and fold it in half. Place the tortilla back on the pan and cook on both sides until golden brown.

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    • May 19

      Chocolate Avocado Mousse

      Chocolate Avocado Mousse

      Preparation Time : 10 minutes

      Serves : 3-4

      Ingredients :
      • 2 ripe avocados, peel and pits removed
      • 1⁄4 cup chocolate pieces, melted
      • 1⁄4 cup Dutch process cocoa powder
      • 1⁄4 cup agave syrup
      • 1⁄4 cup non-dairy milk (such as almond or cashew)
      • 2 tsp vanilla extract
      • Pinch of salt
      Method :

      1. To a food processor, add the avocados, melted chocolate, cocoa powder, agave syrup, non- dairy milk, vanilla and salt. Blend until smooth, making sure to stop the machine periodically to scrape down the sides.
      2. Portion the avocado mousse into small glasses and refrigerate for 30-60 minutes. Just before serving, top with chopped pistachios & blueberries.

      Notes: Chocolate avocado mousse is best served fresh as the avocados will start to lose their moisture if they sit longer than an hour. Maple syrup or honey could be used in equal measure for agave syrup.

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    • May 18

      Mandarin Orange Chicken

      Mandarin-Orange-Chicken-800x520 copy

      Preparation Time : 60 minutes

      Serves : 6

      Ingredients :
      • 3kg chicken breast

      Marinade :

      • 1/2 cup soy sauce
      • 1 tbsp sesame oil
      • 2 tbsp orange juice
      • ¼ cup corn-starch
      • ¼ cup all-purpose flour
      • 1 tsp baking powder

      Orange Sauce :

      • 1 tbsp sesame oil
      • 2 tbsp chilli sauce
      • 2 tbsp fresh ginger
      • 2 garlic cloves, minced
      • 2 cups chicken broth
      • 1/4 cup orange juice
      • 2 tbsp soy sauce
      • 2 tbsp sugar
      • ¼ cup corn-starch
      Method :
      1. In a large bowl, combine all the ingredients for the marinade and whisk to combine. Slice up chicken into cubes and toss in the marinade. Let the chicken marinate for 30 minutes or up to 1 hour.
      2. Heat up oil in a large frying pan over medium heat. Add ginger and garlic into the frying pan and cook until fragrant. Add the rest of the orange sauce ingredients to the frying pan, except the corn starch and bring to a boil then turn off the heat.
      3. Mix corn-starch in a small dish and add 2 tbsp of water. Slowly pour into the orange sauce while whisking.
      4. Take the chicken out of the marinade and start frying the chicken. Fry for 5-6 minutes, then remove to a paper towel.
      5. Once the chicken is fried, add it to a large bowl with the mandarins. Garnish with sesame seeds and spring onion.

      Recipe by : A Better Choice

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    • May 17

      Pumpkin, Beef & Black Bean Chilli w/ Avocado Salsa

      Pumpkin-Beef-Black-Bean-Chilli-w-avacado-salsa-800x520

      Preparation Time : 45 minutes

      Serves : 6

      Ingredients :
      • 500g beef mince
      • 1 red onion
      • 1 capsicum
      • 3 garlic cloves
      • 2 tbsp chilli powder
      • 1 tbsp oregano
      • 1 ½ tsp ground cumin
      • Butternut pumpkin, cut into 4cm pieces
      • 1 can of black beans
      • Cherry tomatoes, cut in halves
      • 1 cup beef broth
      • 1 ¼ tsp salt
      • 1 tsp pepper
      • Chopped coriander
      • Sliced jalapenos
      • Avocado
      • Sour cream, to serve

       

      Method :
      1. Add in onion and garlic in a large pot, sauté over medium heat until fragrant. Add in beef mince, chilli powder, oregano, and cumin. Stirring until beef is cooked through. Add in pumpkin, black beans, tomatoes, beef broth. Add in salt and pepper where needed.  
      2.  Bring to a boil then reduce heat to love and simmer for 20 to 24 minutes or until pumpkin is tender. Season to taste with salt and pepper if needed. Top with coriander and sour cream.  

      Recipe by : A Better Choice

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    • May 11

      Sweet Potato & Orange Soup

      orange sweet potato soup

      Preparation Time : 45 minutes

      Serves : 4

      Ingredients :
      • 2 large sweet potatoes
      • 1 brown onion, diced
      • 1 garlic clove, crushed
      • 2 tbs olive oil (or coconut oil)
      • 1 orange, zest and juice
      • 200ml coconut milk
      • 2 cups vegetable stock
      • 1 spring onion, chopped
      • 3 tbs cream (or sour cream)
      • Salt and pepper, to taste
      Method :
      1. Pre-heat oven to 200°C. Line baking tray with baking paper. Chop sweet potato into chunks approximately 1-inch thick. 
      2. Heat tbs oil in a small pan over low heat. Place garlic and onion in pan and cook for a few minutes until translucent
      3. Place sweet potato and onion mixture on baking trayCoat with remaining oil and salt and pepper. Bake at 200°C for approximately 20 minutesRemove from the oven and allow to cool. 
      4. Transfer sweet potato mixture to a blender. Add orange zest, orange juice, vegetable stock and coconut milk. Blend until the mixture is smooth. Season with salt and pepper to taste. 
      5. Divide soup into bowls. Garnish with spring onion and cream, and serve! 

      Recipe by : A Better Choice

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    • May 11

      Eggplant Parma

      Eggplant-Parma--800x520

      Preparation Time : 2 hours

      Serves : 8

      Ingredients :
      • 2 large eggplants
      • 1 tsp salt
      • ¼ cup olive oil
      • 2 garlic cloves, minced
      • 2 cans of crushed tomato
      • ½ cup chopped basil
      • 2 cups breadcrumb
      • 1 ¼ cup shredded parmesan cheese
      • 1 cup all-purpose flour
      • 4 large eggs, beaten
      Method :
      1. Slice the eggplant into thick rounds. Layout the eggplant slices on a baking tray. Sprinkle both sides of the eggplant with salt. Let that sit for 1 hour.
      2. To make the sauce, heat oil in a medium saucepan. Add in minced garlic and good until fragrant. Add the crushed tomatoes and bring to a simmer. Add salt and pepper to taste. Add in the basil and remove from heat.
      3. Preheat the oven to 200C. In separate bowls, place breadcrumbs flour and the beaten egg. Drench each eggplant in the flour, then the egg and then the breadcrumbs. Repeat. Place eggplants on a baking tray and drizzle olive oil over the top. Bake the eggplants for 15-20 minutes.  Remove from oven and cool.
      4. To assemble the dish, spread 1 cup of tomato sauce into a casserole dish. Assemble the eggplants in a single layer. In between each layer spread the tomato sauce and parmesan cheese. Repeat. Reduce the oven to 180C and bake uncovered until the cheese is melted. Remove from oven and sit for 10 minutes.

      Recipe by : A Better Choice

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    • May 5

      Grilled Mexican Corn

      Preparation Time : 30 minutes

      Serves : 6 to 8

      Ingredients :
      • 6 to 8 medium corns
      • ½ cup sour cream
      • ½ cup mayonnaise
      • ½ cup chopped coriander
      • 1 garlic clove, minced
      • ¼ teaspoon smoked paprika
      • 2 tsp grated lemon zest
      • 2 tbsp lime juice
      • ½ cup parmesan cheese, grated
      Method :
      1. In a small bowl, whisk together sour cream, mayonnaise, coriander, paprika, lime zest and juice. Set aside.
      2. To grill the corn, place it directly onto grill grates. Grill the corn for 3 minutes until they look charred. Turnover and repeat.
      3. Using a brush or spoon, coat each corn with the cream mixture. Sprinkle parmesan cheese on top. Serve immediately with lime wedges.

      Recipe by : A Better Choice

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    • April 27

      Vegan Raspberry Cheesecake

      Vegan-Raspberry-Cheesecake-800x520

      Preparation Time : 30 minutes

      Serves : 12

      Ingredients :

      ALMOND CRUST

      • 1 ½ cups ground almonds, processed
      • 1 lemon zest
      • 2 tbsp maple syrup

      RASPBERRY CASHEW CREAM

      • 2 ½ cups cashew, soaked in 3 cups of water (keep the water)
      • 3 cups raspberries
      • ½ cup maple syrup
      Method :
      1. In a medium bowl, combine almonds, lemon zest, and 2tbsp maple syrup and mix well. Press the crust mixture into a cake pan until you get an even layer. Refrigerate for 30 minutes.
      2. In a food processor blend raspberries until puree consistency. Pass the puree raspberries through a sieve to remove any seeds. Blend the soaked and drained cashews in a food processor until completely smooth. Add the raspberry puree and maple syrup to the cashew cream and blend until combined.
      3. Transfer the raspberry cashew cream onto the almond crust and smooth out the top. Place in a freezer overnight to set.

      Recipe by : A Better Choice

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    • April 26

      Zucchini Lasagne

      Zucchini-Lasagne

      Preparation Time : 50 minutes

      Serves : 4

      Ingredients :
      • 8 medium zucchinis, sliced
      • 2 tbsp olive oil
      • 1 onion, finely chopped
      • 2 cloves garlic, crushed
      • 2 tbsp oregano
      • 1 bunch kale, chopped
      • 1 bunch spinach
      • 1 tbsp grated lemon rind
      • 2 ¼ cups ricotta
      • ¾ cup mozzarella
      • ¾ cup parmesan
      • Salt
      • Pepper
      Method :
      1. Preheat the oven to 220C. Place zucchini on a baking tray and brush with oil. Roast for 10-15 minutes or until golden.
      2. In a medium frying pan, add onion, garlic, and oregano. Cook for 4-5 minutes. Roughly chop the spinach and kale and add them to the onion mixture. Combine ricotta, lemon rind, salt and pepper in a bowl and mix.
      3. In a baking dish, line with the roasted zucchini. Top with half of the ricotta mixture and half the kale mixture. Sprinkle with mozzarella and parmesan. Repeat process.
      4. Bake for 10-15 minutes or until golden.

      Recipe by : A Better Choice

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    • April 20

      Roast Salmon & Asparagus

       Roast Salmon & Asparagus

      Preparation Time : 50 minutes

      Serves : 2

      Ingredients :
      • 400g Potatoes
      • 2 tbsp olive oil
      • Bunch Asparagus spears, trimmed
      • Cherry tomatoes, a handful
      • 1 tbsp balsamic vinegar
      • 2 salmon fillets
      • Handful basil leaves
      Method :
      1. Preheat the oven to 200C. In a large bowl combine olive oil and potatoes. Toss to combine. Roast the potatoes for 20 minutes or until golden brown. Toss the asparagus in with the potatoes, then place back in the oven for 15 minutes.
      2. Place cherry tomatoes and balsamic vinegar with the potatoes. Place the salmon amongst the vegetables. Drizzle with remaining oil and return to the oven for 10-15 minutes or until the salmon is cooked through. Toss over basil leaves and serve.

      Recipe by : A Better Choice

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    • April 20

      Sweet Potato & Kale Frittata

      Sweet-Poatoe-Kale-Frittata-800x520

      Preparation Time : 30 minutes

      Serves : 4

      Ingredients :
      • 6 large eggs
      • ½ cup light milk
      • ½ cup thickened cream
      • 1 tsp salt
      • ½ tsp pepper
      • 2 medium sized sweet potatoes
      • 2 tbsp olive oil
      • 2 cups chopped kale
      • ½ small red onion
      • 2 cloves garlic
      • 85g goat cheese
      Method :
      1. Preheat the oven to 180°C.  
      2. Whisk together the eggs, then add the milk, salt and pepper.  
      3. Over a medium heat in a cast iron (oven safe) pan, sauté the sweet potatoes in 1 tbsp olive oil for 8-10 mins or until the potatoes are tender and golden. Remove from heat and keep warm.  
      4. Return the pan to the stove and sauté the kale, red onion and garlic for 3-4 mins or until the kale is wilted and tender. Finally, stir in the potatoes.  
      5. Pour the egg mixture evenly over the vegetables and cook for 3 more mins.  Sprinkle over the goat cheese, then bake at 180°C for 10-14 mins or until set.  

      Recipe by : A Better Choice

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    • April 12

      Sweet Lemon Tiramisu

      Sweet Lemon Tiramisu

      Preparation Time : 30 minutes

      Serves : 9

      Ingredients :
      • 250g mascarpone cheese
      • 250g cream cheese
      • 1 cup milk
      • 1 tsp lemon extract
      • 2/3 cup lemon juice
      • 3 tbsp sugar
      • 2 tsp grated lemon zest
      • 24 sponge ladyfingers
      Method :
      1. In a large bowl, using an electric mixer beat mascarpone cheese, cream cheese, milk, and lemon extract.
      2. Whisk lemon juice and sugar in a medium-sized bowl until sugar is all dissolved. Dip 8 ladyfingers into the lemon juice. Place in a single layer in an 8-inch square dish. Spread the mascarpone mixture over top. Repeat layers twice.
      3. Sprinkle with lemon zest and refrigerate for at least 2 hours before serving.

      Recipe by : A Better Choice

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