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  • September 19

    Pineapple, Orange & Banana Smoothie

    Pineapple-Orange-Banana-Smoothie-800x520

    Feel energised for the day ahead with our deliciously tropical Pineapple, Orange and Banana Smoothie. Sip away, and imagine yourself sitting by the beach ????????

    Prep time : 10 minutes

    Serves : 4

    Ingredients :
    Method :
    1. Add all of your ingredients to a blender, and blend until smooth.
    2. Pour and serve with fresh orange slithers on top.

    This recipe by A Better Choice.

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  • September 16

    Guacamole

    Guacamole

    Everyone loves guac! This super easy, super quick guacamole is sure to be a winner whether it’s a dip for entertaining, a snack with corn chips or to accompany eggs for brekky!

    Prep time : 5 minutes

    Serves : 4

    Ingredients :
    Method :
    1. Grab two ripe avocados and place the flesh in a bowl.
    2. Mash the avocado until mostly smooth.
    3. Add in finely chopped red onion and diced tomato. Stir to combine.
    4. Season with coriander and lime juice. Add in salt and pepper, to taste..

    This recipe by A Better Choice.

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  • September 13

    Whole Roasted Apples

    Whole Roasted Apples
    “Putting apples on centre stage for this simple and totally delicious dessert. I like to describe it as apple pies without the pastry. Serve them with thick cream, yoghurt or vanilla ice cream”
    This recipe was made in collaboration with our friend Tom Walton .

     

    Prep time : 15 minutes

    Cooking time : 45 minutes to 1 hour

    Serves : 4

    Ingredients :
    Method :
    1. Preheat an oven to 210C
    2. Using a melon baller scoop, cut down through the centre of the apple to remove the core, not cutting all the way through though – leave about 1cm from the bottom
    3. Combine the brown sugar & cinnamon and sprinkle ¾ of it into and over the apples. Cut the butter into the same number of pieces as apples and place it into each of the apple cavities.
    4. Sprinkle over the remaining sugar mixture and squeeze the lemon over. Cover with foil and roast for 45 minutes, until the apples are softened and collapsing.

    This recipe by A Better Choice.

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  • September 13

    Dumplings

    Dumplings
    These dumplings are a must try for your next lunch!

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    Ingredients :

    Dumplings:

    Method :
    1. Grate the carrot and add it to a food processor along with the chicken mince, garlic cloves, minced ginger, green onion, sesame oil, and soy sauce. Pulse until everything is finely chopped.
    2. Heat up a frying pan over medium-high heat and fry the mixture in some sesame oil until golden brown.
    3. Place a tbsp filling in the middle of a dumpling wrapper and wrap it into the shape you like.
    4. Heat up the skillet again and fry your dumplings on one side until crispy, then turn over and repeat. Pour the water into the pan and cover with a lid. Let the dumplings steam until all the water is absorbed.
    5. Finely chop garlic and green onion. Add garlic, green onion, red chili flakes, and sesame seeds to a bowl. Pour the hot oil into the bowl.
    6. Now add the soy sauce, water, and rice vinegar.
    7. Assemble dumplings and chili oil and enjoy!

    This recipe by A Better Choice.

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  • September 7

    Vietnamese Inspired Crispy Salad

    Vietnamese Inspired Crispy Salad
    This slaw-like Vietnamese Inspired Salad is everything we love about Vietnamese food: Fresh and bright, yet full of flavour.
    The perfect lunchtime meal, highlighting some delicious fresh produce.

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    Ingredients :
    Method :
    1. Prep all fresh ingredients and add to a large bowl.
    2. Cook rice noodles according to package instructions.
    3. For the dressing, combine sesame oil, sweet chili sauce, garlic powder, and chili flakes in a small bowl.
    4. Pour the dressing into the large bowl with fresh produce, and noodles, mix everything through and enjoy!

    This recipe by A Better Choice.

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  • September 7

    Baked Chicken with Pumpkin and Chorizo

    Baked Chicken with Pumpkin and Chorizo

    Keep the whole family happy with this easy Chicken, Chorizo and Pumpkin Bake!

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    Ingredients :
    Method :
    1. Preheat the oven to 200°C. Heat a large frying pan over medium-high heat. Add 2 tbsp of the oil and the chorizo. Cook, stirring, for 3 mins or until crisp. Using a slotted spoon, transfer the chorizo to a large baking dish.
    2. Season the chicken well with salt and pepper. Add the chicken to the frying pan and cook, turning once, until golden brown all over. Transfer to the baking dish. Depending on the size of the pan, chicken may need to be cooked in two batches.
    3. Using the same pan and oil, add the pumpkin, carrot, garlic, and thyme to the pan. Cook until the vegetables are caramelized and beginning to soften. Add the stock and bring it to a simmer. Pour the mixture into the baking dish.
    4. In a small bowl, mix breadcrumbs and the remaining 1 tbsp of the oil. Sprinkle the breadcrumb mixture over the chicken and vegetables in the baking dish.
    5. Bake for 20 mins or until the mixture is bubbling and the breadcrumb topping is crisp and golden brown. Sprinkle with parsley and extra thyme.

    This recipe by A Better Choice.

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  • September 5

    Corn Fritters

    Corn Fritters

    These easy to make Corn Fritters are a great breakfast or lunch idea for the whole family! We love to serve them with fresh avocado and rocket – yum yum!

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    Ingredients :
    Method :
    1. Place the flour into a large bowl, making a well in the centre. Whisk together the eggs and milk in a separate bowl, then pour the mix gradually into the flour, gently stirring to combine.
    2. Fold through the corn kernels, chives and crumbled feta. To ensure the fritters stay nice and light, ensure you don’t over-mix the mixture.
    3. Heat a large frypan over a medium heat and add a dollop of butter or oil to grease the pan.
    4. Add heaped tablespoons of the fritter mixture into the pan. Note: you will need to cook the fritters in batches. Cook the fritters for around 2-3 mins, until golden brown on the underside. Flip them and cook on the other side.
    5. Repeat the above step with the remaining fritter mixture, adding oil or butter as you go to ensure the frypan is well greased.
    6. To serve, evenly divide the fritters between four serving plates, alongside guacamole and rocket.

    This recipe by A Better Choice.

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  • September 5

    Mexican Corn Salad

    Mexican-Corn-Salad-

    Check out this vibrant Mexican Corn Salad! ???? With corn thriving at the moment, there’s no reason not to whip up this tasty salad.

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    Ingredients :
    Method :
    1. Heat the olive oil in a large pan over a high heat. Add the corn and cook for 3-5 mins, stirring often, until the corn starts to char.
    2. Transfer the charred corn to a large bowl and allow it to cool for a couple of mins.
    3. Add the remaining ingredients to the bowl with the corn. Mix everything together until well combined.
    4. Taste test and adjust the lime juice and salt and pepper as required.
    5. To serve, garnish the salad with additional feta and coriander, if desired.

    This recipe by A Better Choice.

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  • September 2

    Capsicum Pesto Eggs

    Capsicum Pesto Eggs

    Stop! You neeeed to try these Capsicum Pesto Eggs!

    Loaded with veg, flavour and spice, this brekky pleaser will become your go-to for every meal- don’t say we didn’t warn you! Can handle some spice? Customise this Cap’ recipe to your spice spectrum!

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    Ingredients :
    Method :
    1. Char capsicums until black (approximately 30 minutes) on the stove/grill. You can also do this on a barbecue. 
    2. Once charred, cover capsicums with plastic wrap on a plate and leave for 30 minutes. Peel skin and remove seeds.
    3. Add the capsicum into a food processor with the garlic, basil, chilli (to taste) and a splash of olive oil. Season and blitz for 20 seconds.
    4. Add whole cashews and grated parmesan to taste, blitz again for another 20 seconds.
    5. Add pesto to a hot pan, lower heat and crack eggs in.
    6. Toast your bread and add your smashed avocado (season with lemon juice and salt/pepper).
    7. Put pesto eggs onto the bread and garnish with fresh parsley and lemon juice.

    This recipe by A Better Choice.

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      • August 31

        Mustard Chicken with Roast Veg Medley

        Mustard Chicken with Roast Veg Medley

        This Mustard Chicken is a fantastic midweek meal that’s fast to whip up and tastes incredible!

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        Ingredients :
        Method :
        1. Preheat the oven to 180°C.
        2. Dice potatoes, sweet potato, and beetroot and place on a baking tray. Drizzle with oil, and add salt and pepper. Roast in the oven until crispy.
        3. Slice capsicum and place on a baking tray. Season with salt and pepper and roast in the oven for 8-10 minutes.
        4. Dice chicken thighs and place into a medium mixing bowl. Add greek yoghurt, seeded mustard, lemon juice, and water and stir.
        5. Add chicken to a large frying pan over medium heat and cook until tender and the sauce has reduced down.
        6. Once the chicken is cooked and vegetables are roasted, serve together with a dollop of greek yoghurt.

        This recipe by A Better Choice.

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      • August 26

        Lemon Curd & Scones

        Lemon Curd & Scones

        This Lemon Curd is deliciously tangy, creamy, and sweet. You only need 5 ingredients and it comes together on the stove in 10 minutes!

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        Ingredients :
        Method :
        1. Preheat oven to 180°C.
        2. Fill the bottom of a double boiler with 1-2 inches of water. Place on high heat, once the water boils, reduce to low heat to keep the water at a simmer.
        3. Place egg yolks, caster sugar, lemon zest, lemon juice, and salt into the top pot of your boiler. Using a whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling.
        4. Whisk until the mixture becomes thick, then remove from heat.
        5. Cut the butter into 6 pieces, then whisk into the curd. The butter will melt from the heat of the curd.
        6. In a large mixing bowl, add lemonade, cream, and s/r flour and stir until combined. Pat dough until it is 2 cm thick, and using a round cutter, cut out 12 rounds. Place scones on a baking tray 1cm apart and cook until slightly golden brown.
        7. Serve scones warm with fresh lemon curd.

        This recipe was made in collaboration with our friend Chef Tom Walton! & A Better Choice.

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      • August 24

        Chicken and Parsnip Pot Roast with Salmoriglio

        Chicken Salmoriglio

        Salmoriglio is probably the most delicious sauce you can make to add to nearly anything you cook.

        It’s basically a fresh oregano, garlic, lemon, olive oil salsa and transforms anything it touches including this one-pot roast chicken, parsnip and baby broccoli number. 

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        Serves : 4 People

        Ingredients :

        SALMORIGLIO :

        Method :
        1. Cut the parsnip into quarters lengthways and cut out the core. Trim a little if needed into shorter pieces and set aside
        2. Season the chicken with salt and pepper.
        3. Preheat an oven to 220C and place a large frying pan or Dutch oven over a medium/high heat.
        4. Add half the olive oil and chicken, top side down (wear the skin would have been), to the pan and cook, until the chicken is nicely browned and golden on that top side then remove and set aside.
        5. Return the pan to a medium/high heat and add the remaining olive oil, parsnip, and onion to the pan with a good pinch of salt. Cook, for 2-3 minutes to begin to caramelise then transfer to the oven and cook for 10 minutes.
        6. While that cooks, combine the salmoriglio ingredients in a small food processor and blend to a loose paste, using a little more olive oil to loosen if needed and season to taste.
        7. Spoon a little salmoriglio over the chicken and toss the broccolini with 2 tbsp of it and a little seasoning and set aside.
        8. Remove from the oven, add the chicken and any juices from the plate along with the broccolini then return the pan to the oven for another 8 minutes.
        9. Serve with more salmoriglio spooned over to finish and lemon to squeeze.

        This recipe was made in collaboration with our friend Chef Tom Walton! & A Better Choice.

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      • August 24

        Pineapple and Passionfruit Upside-Down Cake

        Pineapple and Passionfruit Upside-Dow cake

        There’s nothing quite like a good upside-down cake that is perfectly moist and celebrates summer flavours any time of the year!

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

        Preparation : 30 minutes

        Cooking : 45 minutes

        Serves : Makes a 124 cm cake

        Ingredients :
        • 1 pineapple, skin trimmed
        • 3 tbsp unsalted butter
        • ½ cup brown sugar
        • 1 orange

        Cake Batter :

        Method :
        1. Preheat an oven to 180C, grease and line a 24cm cake tin.
        2. Cut the pineapple in half lengthways then slice 5mm thick slices down each length.
        3. Place the butter, brown sugar along with zest and juice of the orange and 2 tbsp water into a large frying pan and place over a medium/high heat to simmer to make a syrup.
        4. Keep it on a low simmer and working in batches, cook the pineapple slices in the brown sugar for approx. 1 minute each side then transfer to a plate and continue cooking the remaining pineapple. Keep any remaining syrup in the pan to pour over the finished cake.
        5. Layer the pineapple around the base of a cake tin, overlapping each slice by about 1/3, then fill in the centre. Dice any remaining pineapple slices to add to the cake mix and combine any remaining juices from the cooked pineapple with the syrup in the pan.
        6. For the cake mix combine the dry ingredients well in a mixing bowl add the eggs, coconut oil, yoghurt, the pulp of the 2 passionfruit, any remaining diced pineapple and mix everything to just combined.
        7. Spoon this evenly into the cake tin, over the pineapple, smooth out and bake in the oven for 40-45 minutes, until firm and a skewer comes out clean. Allow to cool for 15 minutes then turn the cake out, flipping onto a plate so the pineapple is on top. To serve, reduce any remaining syrup to slightly thicken, spoon this over the cake along with the remaining passionfruit and serve with extra yoghurt.

        This recipe was made in collaboration with our friend Chef Tom Walton! & A Better Choice.

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      • August 18

        Healthy Zucchini Brownies

        Healthy Zucchini Brownies

        Let our Healthy Zucchini Brownies be your next healthy snack to try! Your little ones won’t even know that there’s a green veg hiding amongst all the fudgy, chocolatey goodness!

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        Preparation : 30 minutes

        Serves : 15 brownies

        Ingredients :
        Method :

        1. Preheat oven to 190 degrees Celsius and line a brownie tin with baking paper.
        2. In a large mixing bowl, whisk together the egg, coconut oil, maple syrup and vanilla extract. Then add in the cacao or cocoa powder, baking soda and salt, whisking until well combined.
        3. Gently squeeze the grated zucchini, being careful not to squeeze out all the liquid. Add the zucchini to the mixing bowl and stir. Then add in the flour and stir gently until well combined.
        4. Pour the brownie batter into the prepared baking tin and ensure its level. Bake in the oven for 25-28 minutes or until the centre is just cooked.
        5. Remove from the oven and allow brownie to cool in the tin for around an hour. Transfer the brownie to a cooling rack to cool off completely. Cut into 15 squares.

        Recipe by A Better Choice

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      • August 17

        Moroccan Cauliflower Tray Roast

        Moroccan Cauliflower Tray Roast

        “Cauliflower takes centre stage in this recipe which is amazing served with some rice if you want to make it go further and leftover approved so even if you are cooking for 1 or 2, make extra and enjoy the leftovers. Ras el hanout is Moroccan spice mix, worth seeking out.”

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

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        Preparation : 1 hour

        Serves : 4

        Ingredients :
        Methods :
        1. Pre-heat an oven to 220°C.
        2. Cut the cauliflower into quarters, keeping some leaves intact. If you have a large cauliflower, cut it into smaller chunks.
        3. Heat a large frying pan over a medium high heat and add 2 tbsp of olive oil. Add the cauliflower on a flat side, season well with salt and pepper, and cook to caramelise on both cut, flat sides then remove to a plate.
        4. Add 2 tbsp more of oil to the pan along with the onions, garlic, ras el hanout and a pinch of salt. Cook this over a medium heat for 2-3 minutes then add the tinned cherry tomatoes and 1 cup of water, rinsing out the tins with the water before adding it to the pan. Simmer for 3-4 minutes, season to taste then nestle in the cauliflower, spooning over some tomato drizzle with a little more olive oil and cover with a crumpled piece of baking paper.
        5. Bake in the preheated oven for 30-35 minutes, until the cauliflower has softened but not falling apart. Remove and spoon of the tomato over the cauliflower.
        6. Combine the butterbeans, dill, lemon and 2 tbsp of olive oil, season to taste and mix. Spoon this over everything and serve with natural yoghurt and rice if using.

        Recipe by A Better Choice

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      • August 17

        Tangy Orange Muffins

        Add a little zest to your morning tea with these Tangy Orange Muffins! ????

        Muffins are great for breakfast, school lunchboxes or as a light snack anytime of day.

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        Preparation : 40 Minutes

        Serves : 6

        Ingredients :

        Glazed Orange Slices :

        • 1 1/2 cups sugar
        • 1/2 cup water
        • 2 oranges, cut into 1/2 cm slices or rind strips
        Method :
        1. Preheat oven to 190°C. Use a little of the melted butter to brush over 12 muffin pans.
        2. Combine remaining butter, sugar, yoghurt, egg, orange rind and juice. Sift flour and bicarbonate of soda and add to moist mixture, folding through until just combined.
        3. Divide mixture between prepared muffin pans and bake until golden brown and cooked through, 15 – 20 minutes.
        4.  To prepare the Glazed Orange Slices or rind strips: mix sugar and water in a frying pan and bring to boil, stirring until sugar dissolves. Reduce heat, add orange pieces and cook gently 10 minutes, carefully turning to ensure they are coated with syrup.
        5. Top muffins with orange as soon as they come out of oven, spooning any extra syrup over while muffins are still in their pans.

        Recipe by A Better Choice

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      • August 17

        Braised Fennel with Garlic Butterbeans

        Braised Fennel with Garlic Butterbeans

        “This dish really highlights the amazing flavour of fennel as it transforms from fresh and crispy to sweet, meaty and caramelly when slow cooked.

        It’s simple and so spectacular. This dish is no waste as well, using the fennel tops at the end to add a fragrant, fresh element to the dish.

        Serve with fish, chicken, roast meats, spoon over marinated feta and enjoy on its own or slice the cooked fennel and spoon it with the butterbeans and fennel tops, through some cooked pasta with more lemon, olive oil and some parmesan to finish.”

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        Preparation : 30 Minutes

        Serves : 4 (as a side)

        Ingredients :
        • 1 large head fennel, trimmed, tops reserved
        • ¼ cup olive oil + extra to drizzle
        • Salt, pepper
        • 3 clove garlic, roughly chopped
        • 1 cup white wine
        • 1 tin butterbeans, drained, rinsed
        • ½ tsp dried chili flakes
        • 1 lemon
        Method :
        1. Place a large frying pan over medium/high heat and add the olive oil and fennel.
        2. Season well with salt and pepper and cook for a couple of minutes, until it begins to colour. Then flip the fennel onto the other cut side and cook until that begins to caramelise nicely.
        3. Scatter the garlic over the fennel and gently shake the pan to let the garlic fall through. Then add the white wine to the pan, reduce the heat and cover with a lid. Simmer the fennel for 8-10 minutes, topping up with a little water if needed then remove the lid and scatter over the dried chilli. To serve, roughly slice the reserved fennel tops and add to the pan with the butterbeans, squeeze over the lemon and finish with an extra drizzle of olive oil.

        This recipe was created by Tom Walton.

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      • August 11

        Blood Orange Salad

        Blood-Orange-Salad

        Preparation : 20 Minutes

        Serves : 4

        Ingredients :
        Method :
        1. In a bowl, combine sugar and vinegar, then add in the sliced red onion and set aside for 15 mins to pickle. Once done, drain, reserving the vinegar and sugar mix.
        2. Cut rind from the blood oranges, then slice into rounds. Reserve around 2 tsp of juice from slicing.
        3. In a small bowl combine the 2 tsp blood orange juice with 2 tsp of the reserved vinegar and sugar mix, and 2 tbsp olive oil. Season to taste with salt and pepper.
        4. Toss the fennel in 1 tbsp the reserved vinegar and sugar mix, remaining 2 tbsp olive oil, ¼ tsp salt and 1/8 tsp pepper.
        5. To serve, place half of the blood orange rounds on a platter. Top with 2/3 of the fennel, some pickled onions, and parsley, before placing the remaining blood orange slices on top. Top with the remaining fennel, and pickled onion. Sprinkle with more parsley leaves, then finish by drizzling over the dressing. Enjoy!

        Recipe by A Better Choice

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      • August 11

        Rhubarb, Pear, Ginger & Coconut Crumble

        Rhubarb, Pear, Ginger & Coconut Crumble

        Preparation/cooking : 50 Minutes

        Serves : 4

        Ingredients :

        Crumble Mix

        • 1 cup plain flour
        • 1 cup oats
        • ½ tsp dried, ground ginger
        • ½ cup desicated coconut
        • Pinch salt
        • 2/3 cup brown sugar
        • 100g unsalted butter, diced

        Other ingredients

        • 1 bunch rhubarb, cut into 4cm lengths
        • 4 beurre bosc pears, peeled, cut into 6ths
        • 1/3 cup caster sugar
        • Zest and juice 1 orange
        • natural yoghurt, thick, double cream, or ice-cream, to serve
        Method:
        1. Preheat an oven to 200C.
        2. Combine the crumble ingredients in a bowl, rubbing the butter in with your fingertips to create a rough breadcrumb texture. Set aside.
        3. Place the rhubarb, pears, sugar, orange in a medium saucepan and cook over a medium high heat for approx. 8-10 minutes, stirring often, to break down soften the rhubarb and pears.
        4. Spoon the fruit and juices into a 32cm oval or rectangle pie dish and top generously with the granola (crumb mixture)– you may not want to use all the granola, in which case, keep leftovers in the freezer for next time.
        5. Bake for approx. 30-35 minutes until the granola is golden, beginning to crisp up and the fruit is bubbling
        6. Allow to sit for 5 minutes before serving with yoghurt, cream or ice-cream

        Recipe by A Better Choice

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      • 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

          Shop for your ingredients in-store or online.

        • 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

          Shop for your ingredients in-store or online.

        • 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

          Shop for your ingredients in-store or online.

        • 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

          Shop for your ingredients in-store or online.

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