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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

    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 : 4 – 6

    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 1 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 tray. Coat with remaining oil and salt and pepper. Bake at 200°C for approximately 20 minutes. Remove 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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  • April 7

    Apple & Sultana Hot Cross Buns

    Hot cross buns

    Preparation Time : 40 minutes + rising time

    Serves : 12

    Ingredients :

    BUNS :

    • ¾ cup granny smith apple, diced
    • ¾ cup sultanas
    • 4 cups plain flour
    • 14g dried yeast
    • ¼ cup caster sugar
    • 1 tsp ground cinnamon
    • 2 tsp all spice
    • Pinch of salt
    • 40g butter
    • 300ml milk
    • 2 eggs, lightly beaten

    CROSSES :

    • ½ cup plain flour
    • 5 tbsp water

    GLAZE :

    • 1 tbs apricot jam (or honey)
    • 2 tsp water
    Method :
    1. Combine flour, yeast, sugar, cinnamon, all spice, salt, apple and sultanas in a large bowl.
    2. Melt butter in a small saucepan over a medium heat. Once melted, add the milk and heat until mixture is lukewarm.
    3. Add milk mixture and eggs to the flour and fruit mixture.
    4. Using a flat-bladed knife, cut the knife through the dough until it almost comes together. Using clean hands, finish mixing to form a soft dough.
    5. Place the dough onto a floured surface and knead for 10 mins, or until the dough is smooth.
    6. Place the dough into a lightly oiled bowl and cover with plastic wrap.
    7. Set dough aside in a warm place for 1 hour to 1 ½ hours, or until the dough doubles in size.
    8. Line a large baking tray with baking paper.
    9. Punch the dough back to its original size and knead on a lightly floured surface until smooth.
    10. Divide the dough into 12 even portions. Shape each portion into a ball. Place balls onto the lined tray, about 1cm apart.
    11. Cover once again with plastic wrap and set aside in a warm place for 30 mins, or until the buns have doubled in size.
    12. Meanwhile, preheat oven to 190°C.
    13. To make the flour paste, mix together the flour and water in a small bowl until smooth, adding more water if the paste is too thick. However, you don’t want mixture too be too runny!
    14. Spoon mixture into a piping bag (or a small snap-lock bag). Cut one corner of the bag, then pipe the flour paste over the tops of the buns to form crosses.
    15. Bake in the oven for 25 to 30 mins, or until the buns are cooked through. Keep an eye on them so they don’t burn!
    16. To make the glaze, heat the apricot jam and water in the microwave for a few seconds until runny. Using a pastry brush, brush glaze over the hot cross buns.
    17. Hot cross buns are best served fresh and warm!

    Recipe by : A Better Choice

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  • April 6

    Roast Chicken and Potatoes with Red Capsicum Relish

    Preparation Time : 30 minutes

    Serves : 4

    Ingredients :
    • 24 halved potatoes
    • 4 tbsp olive oil
    • 4 cloves garlic, 2 cloves smashed
    • Salt and pepper
    • 570g chicken breast
    • Roasted red capsicum, drained, and cut into ¼ pieces
    • 2 spring onions, finely chopped
    • 1/3 cup roasted almonds, chopped
    • 3 tbsp sherry vinegar
    • 2 tbsp parsley, chopped
    Method :
    1. Preheat the oven to 200C. On a large baking tray lined with baking paper, toss potatoes with 2tbsp olive oil. Press 2 garlic cloves over top and sprinkle ¼ tsp salt, toss to combine. Roast for 15 minutes. 
    2. Heat a large skillet with oil over medium heat. Season chicken with ¼ tsp each salt and pepper. Cook until browned. Add in smashed garlic and cook until fragrant. Transfer the skillet to the oven to cook along with the potatoes and roast until chicken is cooked through and potatoes are golden brown.  
    3. In a medium bowl, combine capsicum, almonds, spring onion, vinegar, and remaining oil and ¼ tsp salt. Add garlic to the pepper mixture along with parsley. Mix to combine.  Serve with chicken and potatoes.  

    Recipe by : A Better Choice

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  • April 6

    Persimmon Salsa

    Persimmon Salsa

    Preparation Time : 5 minutes

    Serves : Makes 2 cups

    Ingredients :
    • 3 medium-sized persimmons, peeled, cut into cubes
    • 1 white onion, finely chopped
    • 1 tbsp fresh lime juice
    • Handful fresh basil, finely chopped
    • Handful fresh mint, finely chopped
    • Salt
    • Pepper
    Method :
    1. Mix persimmons, onion, lime juice, basil, and mint in a small bowl.
    2. Season with salt and pepper to taste. Cover and refrigerate. Bring to room temperature before serving.

    Recipe by : A Better Choice

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  • March 30

    Loaded Sweet Potato Boats

    Loaded Sweet Potato Boats

    Preparation Time : 50 minutes

    Serves : 4

    Ingredients :
    • 2 sweet potatoes
    • ¼ cup olive oil
    • 400g chickpeas
    • ¼ bunch kale, finely chopped
    • ½ tsp chilli flakes
    • 50g feta, crumbled
    • Squeeze of lemon
    Method :
    1. Preheat the oven to 200C and line 2 baking trays with baking paper.
    2. Cut sweet potatoes in half. Brush sweet potatoes with 1 tbsp of olive oil. Place, cut side down and bake for 30 minutes or until tender.
    3. In a large bowl place chickpeas, kale, and oil. Toss to combine. Place kale mixture on the remaining baking tray and bake for 10 minutes.
    4. Add feta to kale mixture, then toss to combine. Top the sweet potatoes with the kale mixture. Season with chilli flakes and a squeeze of fresh lemon.

    Recipe by : A Better Choice

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  • March 30

    Orange, Beet & Steak Salad

    Orange-Beet-Steak-Salad-800x520

    Preparation Time : 20 minutes

    Serves : 4

    Ingredients :
    • 200g Sirloin steak
    • Salt
    • Pepper
    • 2 oranges, plus 2 tbsp juice
    • 1 tbsp white wine vinegar
    • 1 tbsp olive oil
    • ½ red onion, thinly sliced
    • 120g Baby leaf rocket
    • Beetroot, cut into wedges
    Method :
    1. Season the steak with salt and pepper. Cook 3-4 minutes per side for medium-rare, Transfer to a cutting board and let rest for 5 minutes before cutting. 
    2. Mix orange juice, vinegar, olive oil, salt, and pepper in a large bowl. Add in the onion and toss to coat.  
    3.  Cut and peel the oranges. Cut into rounds. Toss in the baby rocket with the tangerines, beetroot, steak, and vinaigrette. Enjoy.  

      Recipe by : A Better Choice

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  • March 25

    White Choc Raspberry Cheesecake Bars

    White-Choc-Raspberry-Cheescake

    Preparation Time : 5 hours

    Serves : 16

    Ingredients :

    Raspberry Sauce

    • 2 tsp water
    • 1 tsp cornstarch
    • 1 and ½ cup fresh raspberries
    • 2 tbsp granulated sugar

    Crust

    • 20 Oreos
    • 5 tbsp unsalted butter, melted

    Filling

    • 170g white chocolate
    • 450g cream cheese
    • 1/3 cup granulated sugar
    • 1 tbsp all-purpose flour
    • 1 tsp lemon juice
    • 1 tsp pure vanilla extract
    • 1/8 tsp salt
    • 2 large eggs
    Method :
    1. Mix 1 tsp water and 1 tsp cornstarch in a small bowl. Set aside. Combine raspberries, sugar, and the remaining 1 tsp of water in a small saucepan over medium heat. Stir the mixture as it begins to cook. Once simmering, add in the cornstarch mixture, simmering for 3 minutes. Remove from heat and press mixture into a fine strainer to remove the seeds. Allow the raspberry sauce to cool completely.   
    2. Preheat the oven to 177C. Line a baking tray with baking paper.  
    3. In a food processor, pulse the Oreos into a fine crumb. Transfer to a medium bowl and stir in the melted butter. Press tightly into the bottom of the lined baking pan. Pre-bake for 8 minutes, remove from the oven and set aside.  
    4. Melt the white chocolate in a double boiler or in the microwave. Once melted set aside.  
    5. Using a handheld or stand mixer beat the cream cheese and granulated sugar together until the mixture is creamy and smooth. Add flour, lemon juice, vanilla extract, and salt, then beat until fully combined. On a medium speed, add in the eggs one at a time. Pour in the cooled white chocolate and beat on low speed until combined.  
    6. Pour half the cheesecake filling onto the crust. Drizzle half of the raspberry sauce all over the top. Spread the remaining cheesecake filling on top. Drizzle the remaining raspberry sauce on top, then use a knife to gently swirl everything together.  
    7. Bake for 30 to 35 minutes. Cool for 45 minutes at room temperature, then chill in the refrigerator for at least 3 hours before slicing. Once set, cut into squares and enjoy.  

      Recipe by : A Better Choice

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  • March 24

    Sweet & Sour Pork with Cabbage Slaw

    Sweet & Sour Pork Recipe

    Preparation Time : 15 minutes

    Serves : 2

    Ingredients :
    • 2 pork loin steaks
    • 1 cup chicken stock
    • 1 lime
    • 1 red cabbage, chopped finely
    • 2 carrots, peeled and shredded
    • 1 cucumber, cut into wedges
    • 1 cup baby spinach
    • 1 cup basmati rice
    • 1 tbsp ginger paste
    • 1 tbsp olive oil
    • 1 tbsp sweet & sour sauce
    • 1 tbsp mayonnaise
    Method :
    1. Drizzle olive oil in a frying pan over medium-high heat. Cook pork until cooked through, 3-4 minutes on each side. Add in ginger paste, sweet & sour sauce, chicken stock and a splash of water. Cook until fragrant.
    2. Finely chop cabbage and coriander. Peel and shred the carrots. In a medium bowl, combine cabbage, and carrots. Add in mayonnaise, a good squeeze of lime juice, and a drizzle of olive oil. Toss to combine. Slice cucumber.
    3. Cook rice according to packet instructions. Slice pork and plate up with the rice, cabbage slaw and cucumber.

    Recipe by : A Better Choice

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  • March 23

    Spinach & Cheese Breakfast Pockets

    Preparation Time : 40 minutes

    Serves : 8

    Ingredients :
    • 2 large eggs, divided
    • 1 cup ricotta cheese
    • 1 cup baby spinach, roughly chopped
    • 1 cup basil, roughly chopped
    • 1 cup cherry tomatoes, chopped
    • ¼ tsp chilli flakes
    • Shortcrust pastry
    • Salt
    • Sesame seeds, for sprinkling
    Method :
    1. Pre-heat the oven to 200C. Line a baking tray with baking paper. In a small bowl, whisk together 1 egg and 1 tbsp of water. Set aside. 
    2. Combine ricotta, spinach, basil, tomatoes, chilli flakes, salt and remaining egg in a medium bowl.  
    3. Cut shortcrust pastry into 4 wedges. Divide ricotta mixture among 4 wedges placing on 1 side. Fold pastry over filling and press edges with a fork to seal.  
    4. Transfer over to the prepared baking tray. Brush tops with egg mixture and sprinkle with sesame seeds. Bake until golden brown. 16 to 20 minutes.  

    Recipe by : A Better Choice

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  • March 22

    Plum Salad with Parmesan

    Preparation Time : 5 minutes

    Serves : 4

    Ingredients :
    • 2 tbsp red wine vinegar
    • 1 tbsp honey
    • 1 tsp cracked black pepper
    • 6 ripe red plums, cut into wedges
    • ¼ cup shaved Parmesan
    • 1 tbsp extra-virgin olive oil
    • Sea salt  
    Method :
    1. Combine vinegar, honey and 1 tsp pepper in a medium bowl. Add plums into the dressing and toss until coated. Add ¼ cup Parmesan and toss again to evenly distribute throughout the salad.  
    2. Transfer the plum salad into a shallow bowl. Drizzle with oil and season with salt and pepper. Top with more shaved Parmesan.  

    Recipe by : A Better Choice

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  • March 16

    San Choy Bao

    Preparation Time : 15 minutes

    Cooking Time : 10 minutes

    Serves : 4

    Ingredients :
    • 2 carrots
    • 2 zucchini
    • Cos lettuce
    • 2 cloves garlic
    • 2cm square ginger
    • 2 tablespoons oyster sauce
    • 1 tablespoon soy sauce
    • 350g pork mince
    • 2 tablespoons sesame seeds
    • 80g vermicelli noodles
    • Spring onion to serve
    • Red chilli to serve
    Method :
    1. Combine the oyster sauce and soy sauce with grated garlic and ginger. Set aside.
    2. Heat a pan and toast sesame seeds for one minute. 
    3. Cook vermicelli noodles per packet instructions.
    4. Grate the zucchinis and squeeze water out. Grate the carrots.
    5. Brown off the pork mince in a pan with olive oil, then add the squeezed zucchini and carrots. 
    6. After the vegetables cook through (approximately 2-3 minutes), add the cooked vermicelli noodles and the sauce. Mix well.
    7. Add the mixture to washed lettuce leaves, garnish with finely chopped chilli and spring onions. Enjoy!
  • March 11

    Garlic Bok Choy

    Garlic-Bok-Choy

    Preparation Time : 10 minutes

    Serves : 6

    Ingredients :
    • 5 cloves garlic (minced)
    • 2 large shallots (minced)
    • 800g bok choy
    • 1 Tbsp vegetable oil
    • 2 Tbsp soy sauce
    • 1 tsp sesame oil
    • 1 tsp chilli flakes (optional)
    Method :
    1. Add oil to a large wok or a large frypan over a medium-high heat.  
    2. Add garlic and shallots, stirring for 1-2 mins until fragrant. 
    3. Then add in the bok choy, soy sauce, and sesame oil. Cook for 1-2 mins, toss to coat and then cover until cooked.  
    4. Sprinkle with chilli flakes and serve.  
  • February 24

    Beetroot & Banana Smoothie

    Beetroot-Banana-Smoothie-800x520

    Preparation Time : 5 minutes

    Serves : 6

    Ingredients :
    Method :
    1. Peel and cut your beetroot into large chunks. 
    2. Core apple, then cut into large chunks. 
    3. Add beetroot chunks, frozen bananas, apple chunks, milk and lemon juice into a blender and blend until smooth.
  • February 22

    Tofu & Snow Pea Stir Fry

    Tofu-Snow-Pea-Stir-Fry-800x520

    Preparation Time : 15 minutes

    Serves : 4

    Ingredients :
    • 2 tbsp olive oil
    • 1 tbsp garlic, minced
    • 2 cups snow peas, trimmed and halved
    • 1 cup firm tofu, diced
    • 4 baby bok choy, roughly chopped
    • 1 tbsp soy sauce
    • ½ tbsp balsamic vinegar
    • ½ tsp pepper
    • 1 tsp sesame oil
    • 1 tsp sesame seeds
    • Steamed rice or cooked noodles, to serve
    Method :
    1. In a large wok, heat olive oil over a medium-high heat for 2 mins until the oil is sizzling. Next, add the garlic and sauté until fragrant, around 1 min.
    2. Add snow peas and tofu and cook until browned, around 5 mins.
    3. Add the bok choy and stir fry for 2 mins, until it is slightly softened.
    4. Stir in the soy sauce, balsamic vinegar, and pepper. Mix well until all ingredients are well coated.
    5. Drizzle over the sesame oil, then serve immediately with steamed rice or cooked noodles of your choice. Finally, sprinkle the sesame seeds on top. Enjoy!
  • February 22

    Spinach Gratin

    Spinach-Gratin-800x520

    Preparation Time : 35 minutes

    Serves : 6

    Ingredients :
    • 3 bunches of spinach, stems removed and cut in half
    • 2 tbsp butter
    • 1 small onion, diced
    • 1 tbsp garlic, minced
    • ½ tbsp plain flour
    • 1 ½ cups thickened cream
    • ½ cup parmesan cheese, grated
    • 1 tsp salt
    • ½ tsp pepper
    • 1 cup mozzarella cheese, grated
    Method :
    1. Preheat the oven to 180 °C 
    2. In a large pot of boiling water, place the cut spinach in for 30 secs to cook or until the spinach is wilted. Rinse the spinach under cold water and drain, squeezing out any excess water. Set aside.  
    3. In a large pan, melt butter over a medium-high heat. Sauté the onion and garlic until fragrant.  
    4. Next, add in the flour and stir to combine. Stir in the cream and ¼ cup of parmesan. Stir constantly while bringing the mixture to a simmer until thickened. Season with salt and pepper, then stir in the spinach. 
    5. Transfer mixture into a 9-inch square baking pan and top with the grated mozzarella cheese and remaining parmesan.  Bake for 20 mins until the cheese is golden brown. Enjoy! 
  • February 16

    Pumpkin & Feta Muffins

    Pumpkin-Feta-Muffins

    Preparation Time : 32 minutes

    Serves : 12 large muffins

    Ingredients :
    • 3 cups self-raising flour
    • 3 eggs
    • 1 tbsp olive oil
    • 1 cup roast pumpkin purée
    • ½ cup black olives, pitted, sliced
    • 250ml milk
    • 2 tbsp thyme
    • 35g feta, crumbled
    • 1 cup baby spinach
    • Salt & pepper, to taste
    Method :
    1. Preheat oven to 210°C fan forced. Grease a 12-hole muffin tray, then line each hole with baking paper. In a large bowl, whisk together the olive oil and eggs until pale in colour.
    2. Next, add milk and the pumpkin puree, whisking until well combined. Fold in the flour with a spatula until it’s just combined. Finally, add the olives, spinach, thyme, and feta, and gently fold in until mixture is just combined. Season with salt and pepper.
    3. Carefully spoon the batter into each muffin hole, then bake in the oven for 2 mins at 210°C. Next, reduce heat to 180°C and allow the muffins to cook for another 20 mins.
    4. Once done, remove tray from the oven. Allow muffins to cool in the tray for 2 mins before transferring them to a cooling rack to further cool down. Enjoy!
  • February 11

    Homemade Peach Iced Tea

    Homemade-Peach-Iced-Tea-800x520

    Preparation Time : 1 hour

    Serves : 6-8 cups

    Ingredients :
    • 3 ripe peaches, pitted and thinly sliced + extra to serve
    • ½ cup white sugar
    • 7 cups water
    • 2 tea bags (black or green tea)
    Method :
    1. In a medium saucepan, combine the sliced peaches, sugar and 2 cups of water. Bring to the boil over a high heat. Once boiling, lower heat to medium-low and simmer for 30 mins, stirring occasionally.
    2. Pour the peach mixture into a blender and blend until smooth. Strain mixture using a sieve, then pour mixture into a large jug. Set aside.
    3. Bring the remaining 5 cups of water to a boil in a saucepan. Remove water from the heat, add the tea bags and brew for around 4-5 mins. Once brewed, remove the tea bags and transfer to the jug with the peach mixture. Stir to combine and place in the fridge until cool.
    4. To serve, give the iced tea a stir, add ice cubes and extra peach slices. Enjoy!

    Recipe by : A Better Choice

    Shop for your ingredients in-store or online.

  • February 9

    Mango Mousse

    Mango-Mousse

    Preparation Time : 10 minutes + 4 hours set time

    Serves : 4

    Ingredients :
    • 1 cup fresh mango flesh, chopped + extra to serve
    • 1 tbsp freshly squeezed orange juice
    • 1 tbsp freshly squeezed lime juice
    • ¼ cup sweetened condensed milk
    • ¾ cup thickened cream, cold + extra for garnish
    • 4 mint leaves, to serve
    Method :
    1. In a blender, combine the mango with the orange juice, lime juice and condensed milk. Puree until the mixture is very smooth (around 1 min).
    2. In a medium bowl, beat the cream with an electric mixer until soft peaks form.
    3. Next, add one quarter of the mango puree mixture into the whipped cream. Use a spatula to fold the mango very gently into the cream.
    4. Repeat with the remaining mango puree, one quarter at a time, until all the puree is incorporated.
    5. Divide the mixture between 4 small glasses. Place in the fridge for at least 4 hours (ideally overnight) to allow the mousse to set.
    6. When ready to serve, garnish with extra whipped cream, a few diced mango pieces, and a mint leaf.

    Recipe by : A Better Choice

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