• January 5

    Pumpkin & Kale Risotto

    Pumpkin-Kale-Risotto Recipe

    Preparation Time : 1 hour

    Serves : 4

    Ingredients :
    • 3 tbsp olive oil
    • 1 tbsp butter
    • 1 tsp nutmeg
    • 1 ½ cups arborio rice, uncooked
    • 1 large leek, thinly sliced
    • 4 garlic cloves, minced
    • ½ a butternut pumpkin, diced
    • 4 cups vegetable stock
    • 1 bunch kale, roughly chopped
    • ¼ cup parmesan, grated
    • Salt and pepper, to taste
    • Goat’s cheese, to serve
    Method :
    1. Preheat oven to 200C and line a tray with baking paper.
    2. Place the chopped pumpkin onto the lined tray, sprinkle with nutmeg, salt and pepper and bake until the edges are golden, around 30 mins. Once done, remove from oven and set aside.
    3. Over a medium heat, add the oil, butter and chopped leek to a deep pot and sauté for 4 mins. Next, add in the garlic and arborio rice. Cook for a few mins, stirring often. Season with salt and pepper.
    4. Add the roast pumpkin and stir until well combined, then add the vegetable stock, one cup at a time, stirring to combine between each addition. Once all the stock has been added, reduce the heat to a simmer and allow the rice to cook (around 20 mins).
    5. Be sure to stir often to avoid the risotto sticking to the bottom of the pan. With 5 minutes cook time remaining, add in the chopped kale and parmesan.
    6. Once done, serve topped with goat’s cheese. 

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  • December 31

    Rockmelon & Prosciutto Skewers

     

    Rockmelon Prosciutto Skewers

    Preparation Time : 30 minutes

    Serves : 16 mini Skewers

    Ingredients :
    • 1 rockmelon, scooped out with a melon baller
    • 170g sliced prosciutto, torn into pieces
    • 220g container mini bocconcini
    • Handful of fresh basil leaves

    Mint Pesto

    • 4 cups fresh mint leaves
    • ½ cup fresh basil leaves
    • Zest and juice of 1 lemon
    • ¼ cup pine nuts, toasted
    • 2 garlic cloves
    • ¼ cup olive oil
    • ¼ tsp each of salt, pepper and chilli flakes
    Method :
    1. To make the skewers, place the rockmelon balls, bocconcini, basil leaves and prosciutto pieces onto the skewers. You can do this in whatever order you’d like!
    2. To make the mint pesto, pulse the mint, basil, lemon zest, lemon juice, pine nuts and garlic in a food processor. Pulse until a breadcrumb like consistency is reached, then gradually pour in the olive oil. If the pesto is too thick, add a bit more olive oil. Next, add the salt, pepper, and chilli flakes, then blend again. Taste and season with more salt and pepper if needed.
    3. To serve, place the skewers onto a serving platter and drizzle over the mint pesto. Enjoy!

     

  • December 29

    Air Fried Cauliflower Arancini

    Preparation Time : 45 minutes

    Ingredients :
    • 1 medium cauliflower
    • 3 eggs
    • 2 cups breadcrumbs
    • 200g cheddar grated
    • â…“ cup milk
    • 2 tbsp flour
    • Salt and pepper
    • Dried parsley
    • Oil spray
    Method :
    1. Wash and cut cauliflower into smaller pieces. Pat dry with paper towel. 
    2. Add to a food processor and process until fine with no large chunks remaining. 
    3. Transfer to a mixing bowl. Add splash of oil, salt and pepper, dried parsley, half of the grated cheddar cheese and one egg. Mix well
    4. Form a ball with your hands
    5. Beat two eggs and dip the ball into the egg mixture
    6. Cover the cauliflower ball with breadcrumbs and spray lightly with oil
    7. Add to a preheated air fryer and cook at 180C degrees for about 15 minutes or until golden brown
    8. While the arancini are cooking, mix the remaining cheese, milk, pepper and flour in a saucepan and heat until combined. 

    Dip your arancini into the cheesy sauce. Enjoy!  

    This recipe was made in collaboration with our friend Adrian (Melbourne Food Nerd)

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  • December 29

    Turkey Crunchy Salad

    Preparation Time : 35 minutes

    Serves: 4

    Ingredients :
    • 4 cups leftover roast vegetables, roughly chopped
    • 2 tbsp parmesan, finely grated
    • 2 tbsp panko breadcrumbs
    • 1 tsp fresh thyme, chopped
    • 130g berry truss tomatoes
    • 1 tbsp cranberry sauce
    • 1 ½ tbsp olive oil
    • 2 tsp red wine vinegar
    • 2 tsp wholegrain mustard
    • 400g leftover cooked turkey breast, sliced
    • 60g rocket
    • 1 avocado, sliced
    Method :
    1. Preheat oven to 180C fan-forced and line a large tray with baking paper.
    2. In a large bowl, combine the roast vegetables, parmesan, breadcrumbs, and thyme. Place the crumbed vegetables in a single layer onto the lined tray. Crush the vegetables slightly with a potato masher.
    3. Bake veggies in the oven for 20 mins, adding the tomatoes in the last 5 mins of cooking. Allow to stand for 5 mins.
    4. While the veggies are cooking, whisk together the cranberry sauce, oil, vinegar, mustard and 1 tbsp water in a small bowl. Season with salt and pepper.
    5. On a serving platter, arrange the turkey, rocket, avocado, vegetables, and tomato. Drizzle with the dressing then serve!

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  • December 23

    Green Bean, Fig & Feta Salad

    Green-bean-fig-feta-salad-800x520

    Preparation Time : 15 minutes

    Serves: 6

    Ingredients :
    • 400g green beans, trimmed
    • 4 fresh figs, quartered
    • ½ bunch mint, leaves picked
    • 120g feta
    • 2 tbsp sunflower seeds
    • 1 shallot, finely chopped
    • ¼ cup champagne (or olive oil)
    • ¼ cup apple cider vinegar
    Method :
    1. To make the dressing, combine the shallot, champagne, and apple cider vinegar in a bowl. Set aside.
    2. Blanch the beans in a large pot of boiling, salted water for 3 mins or until bright green and tender. Drain the beans, then place in a bowl of iced water to stop the cooking. Once cool, drain again and pat dry.
    3. To serve, place the beans on a platter, top with the fresh figs, mint leaves, and feta. Drizzle over the dressing and scatter over the sunflower seeds. Enjoy!

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  • December 17

    Strawberry & Mango Popsicles

    Strawberry-Mango-Popsicles-800x520

    Preparation Time : 10 minutes + freeze time

    Serves: 8

    Ingredients :
    Method :
    1. In a blender, combine the strawberries with ¼ cup orange juice. Blend until smooth, then pour the mixture into 8 popsicle moulds.
    2. Quickly rinse the blender. Next, add the cubed mango and remaining ¾ cup orange juice to the blender. Blend until smooth, then pour the mango mixture on top of the strawberry mix, filling the moulds almost to the top. Insert popsicle sticks.
    3. Place the popsicle moulds into the freezer and freeze until firm, around 4 hours.
    4. Note: To remove the popsicles from the mould, run under hot water for 10 secs and then gently pull the popsicles out of the moulds.

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  • December 15

    Avocado & Mango Salad

    Avocado-Mango-Salad-800x520

    Preparation Time : 20 minutes 

    Serves: 4

    Ingredients :
    • 1 avocado peeled, pitted, and diced
    • 1 mango peeled, pitted, and diced
    • 1 tbsp fresh lime juice
    • 4-6 cups salad leaves
    • ½ tbsp honey
    • 1 tbsp olive oil
    • ½ cup feta, crumbled
    • ¼ cup walnuts
    • ¼ tsp salt
    • ½ tsp chilli powder (or adjust to your spice preference)
    Method :
    1. In a small bowl, whisk together the lime juice, olive oil, honey, salt, and chilli powder until well combined.
    2. Toast the walnuts in a dry pan over a medium heat for 2-3 mins, stirring constantly, until fragrant and slightly golden. Remove walnuts from the pan and allow to cool before roughly chopping.
    3. To serve, arrange the salad leaves on a platter before topping with the mango, avocado, and walnuts.
    4. Sprinkle over the feta and season with salt and pepper. Drizzle over the dressing, then enjoy!

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    1. December 8

      Cherry and Ricotta Cannoli

      Cherry cannoli recipe

      Preparation Time : 10 minutes 

      Serves: 6

      Ingredients :
      • 400g Cherries
      • 6 Cannoli shells
      • 350g Ricotta
      • 1/2 cup sugar
      • 10 Pistachios
      • Dark Chocolate
      Method :
      1. Drain ricotta in a sieve or cheesecloth (the night before or a few hours before) to remove excess liquid
      2. Add sugar to drained ricotta. Mix well. Add more or less sugar to taste. 
      3. Pit and chop cherries into small pieces and add to the ricotta mixture. Mix.
      4. Pipe into the cannoli shells
      5. Garnish with more cherries, chopped pistachio and drizzle with melted dark chocolate

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    2. December 8

      Cherry Chutney

      Ingredients :
      • 3 cups of fresh Cherries, pitted
      • 1 1/2 cups of cider vinegar
      • 1 cup chopped onions
      • 3/4 cups of brown sugar
      • 3/4 cups of raisins
      • 1 tbs of mustard seeds
      • 1/2 tsp of salt
      • 1/4 teaspoon of ground allspice
      • 1/4 teaspoon of ground cloves
      • 1/4 teaspoon of ground nutmeg
      Method :
      1. Combine all ingredients in a large, heavy-bottomed saucepan.
      2. Bring to a boil, reduce heat and simmer, covered, one hour.
      3. Uncover and simmer, stirring occasionally, until thickened, about 30 minutes more.
      4. Remove from heat and let cool at room temperature.
      5. Keep refrigerated until ready to use.

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    3. December 1

      Mango & Pistachio Overnight Oats

      Preparation Time : 15 minutes + Overnight soak time

      Serves: 4

      Ingredients :
      • 3 mangoes
      • 300g rolled oats
      • 275ml milk of your choice
      • 125ml cold water
      • 1 large apple, grated
      • 200g yoghurt
      • Chopped pistachios & pomegranate seeds, to serve
      Method :
      1. Cut all the flesh around the core of the mangoes, then discard the peel. Chop the mango flesh into rough chunks, then place in a blender and blend until smooth. Note: Add a dash of water if necessary.
      2. Next, in a large bowl, combine the rolled oats, milk, blended mango, grated apple and water.
      3. Stir in the yoghurt, then cover and allow mixture to chill overnight.
      4. To serve, divide the overnight oat mixture among bowls, then top with chopped pistachios and pomegranate seeds. Enjoy!

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    4. November 24

      Tandoori Chicken & Vegetables

       

      Preparation Time : 15 minutes

      Cooking Time : 35 minutes

      Serves: 4

       

      Ingredients :

      MARINADE:

      • 1/2 cup  Greek Yoghurt
      • 2 tablespoons coconut oil
      • 1 tablespoon  lime juice
      • 6  garlic cloves
      • 1 tablespoon fresh ginger, sliced
      • 1 tablespoon  ground  coriander
      • 1 tablespoon  ground cumin  
      • 2 teaspoons garam masala
      • 2 teaspoons  paprika
      • 1/2 teaspoon turmeric powder 
      • 1/4 teaspoon  cayenne pepper
      • 2 teaspoons  salt
      • 1 teaspoon  pepper

      DISH:

      •  6-8 chicken thigh pieces (boneless, skinless)
      • 1  layer of diced vegetables of your choice (we’ve used sweet potato, onion, zucchini, capsicum and potatoes)
      • Coconut oil
      • Salt and pepper
      Method :
      1. Preheat oven to 180 degrees C 
      2. Place all marinade ingredients together in a blender. Blend until smooth. Set 1/4 cup aside. 
      3. Place chicken in a bowl and pour remaining marinade over top reserving the 1/4 cup for basting. Set chicken aside. 
      4. Dice your vegetables and place in a baking dish. Try to make them fairly similar in thickness so they cook in about the same amount of time. Toss the vegetables with oil, salt and pepper and spread out. 
      5. Place marinated chicken over the vegetables, spooning a couple teaspoons of the marinade over them if you like.  
      6. Bake 25 minutes in the middle of the oven. 
      7. Baste the chicken with a little more of the remaining marinade. Bake 10 more minutes or until chicken is done and vegetables are tender. 
      8. You could serve with:  Basmati rice, cucumber raita and naan bread. 

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    5. November 17

      Roasted Sweet Potato & Cauliflower Tacos

      Time : 40 minutes

      Serves: 4

      Ingredients :
      • 1 small head cauliflower, cut into bite-sized pieces
      • 1 large, sweet potato, sliced into cubes
      • 1 tbsp olive oil
      • 1 tsp chilli powder
      • 1 tsp ground cumin
      • 1 tsp smoked paprika
      • ½ tsp garlic powder
      • ½ tsp dried oregano
      • Salt & pepper, to taste
      • 1 lime, juiced
      • 1 can black beans, drained & rinsed
      • Flesh of 1 avocado, diced
      • Mini tortillas, heated
      • Fresh coriander, chopped
      • Lime wedges, to serve
      • Chipotle sauce, to serve
      Method :
      1. Preheat oven to 220C, and line a large baking tray with baking paper.
      2. Place the cauliflower and sweet potato in a large bowl. Add the olive oil, dried herbs, and lime juice, tossing to coat.
      3. Transfer the veggies to the lined baking tray, and arrange in an even, single layer.
      4. Roast the veggies for 25 mins, tossing the veggies around the halfway mark. Once the 25 mins is up, add the black beans to the tray, season with a generous pinch of salt, then roast in the oven for a further 5 mins. Remove from the oven and set aside.
      5. Top each heated tortilla with a scoop of the roasted veggies and black beans, then top with some freshly chopped coriander, chipotle sauce and diced avocado. Enjoy!

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    6. November 17

      Roast Lamb Chops with Creamed Spinach

      Time : 40 minutes

      Serves: 2-3

      Ingredients :

      LAMB

      • 8 medium lamb chops
      • ¼ cup olive oil
      • 3 thin lemon slices
      • 2 garlic cloves, minced
      • 1 tsp dried oregano
      • 1 tsp salt
      • ½ tsp pepper
      • 1 small bunch rosemary

      CREAMED SPINACH

      • 2 bunches spinach, washed
      • 50g unsalted butter
      • 1 brown onion, finely diced
      • 1 garlic clove, minced
      • 1½ tsp each of salt and pepper
      • 250ml cream
      • ½ tsp freshly squeezed lemon juice
      Method :
      1. In a bowl, mix together the olive oil, lemon slices, garlic, oregano, salt, and pepper. Add in the lamb chops and marinate for 20 mins – 1 hour.
      2. Preheat oven to 200°C.
      3. Heat a large cast iron, oven safe pan over a medium-high heat. Add the marinated lamb chops to the pan and cook each side for 3 mins until browned.
      4. Place the pan in oven for 8-10 mins or until the chops are cooked. Once done, remove chops from the oven and let rest for 2 mins. Cover to keep hot.
      5. While the chops are cooking, add the spinach in batches to a hot fry pan, stirring for 2 mins, or until the spinach is just wilted. As each batch wilts, remove the spinach from the pan and squeeze out any excess water. Set aside.
      6. Next, melt the butter in the frypan. Add the onion and garlic and cook over a low heat until the onion is soft and translucent. Add in the spinach, salt, and pepper, and cook for 1 min. Add the cream, bring mix to a simmer and cook for around 2 mins. Stir through the lemon juice.
      7. In a food processor or blender, blend the spinach mixture until well combined. Season with more salt and pepper, to taste.
      8. To serve, spoon the creamed spinach onto each of the 4 plates, then place 3-4 lamb chops on top. Top with some fresh rosemary leaves and serve immediately.

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    7. November 10

      Walnut & Pea Pesto Pasta

      Time : 25 minutes

      Serves: 4

      Ingredients :
      • 1 cup walnuts + extra to serve
      • 1 ½ cups peas, blanched and refreshed
      • 3 tsp dried mixed herbs
      • ¾ cup Parmesan, grated
      • 2 garlic cloves, minced
      • Juice of ½ lemon
      • 1 cup olive oil
      • 400g orecchiette (or pasta of your choice)
      • Salt & pepper, to taste
      Method :
      1. Place walnuts, peas, dried herbs, parmesan, garlic, lemon juice and 1 cup olive oil in a blender, and blend until a paste has formed. Season with salt and pepper to taste, then set aside.
      2. Cook pasta of your choice in a pot of boiling salted water according to packet directions. Once al dente, drain, reserving 2/3 cup of the cooking water.
      3. In a large bowl, add the pasta to the pesto, then add the reserved cooking water. Stir to coat, then divide the pasta between bowls. Top with extra chopped walnuts to serve and enjoy!

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    8. November 2

      Mango & Mint Rice Paper Rolls

      Time : 20 minutes

      Serves: 6

      Ingredients :

      ROLLS

      • 6 sheets rice paper
      • 1 avocado, thinly sliced
      • 1 cucumber, thinly sliced
      • 2 small carrots, thinly sliced
      • 1 mango, thinly sliced
      • 3 spring onions, sliced
      • 1 cup purple cabbage, thinly sliced
      • 1 cup fresh mint leaves
      • 2-3 cups lettuce, thinly sliced
      • 1 cup glass noodles, cooked

       

      DIPPING SAUCE

      • ¼ cup crunchy peanut butter
      • 2 tsp soy sauce
      • 1 clove of garlic, minced
      • 3-4 tbsp warm water
      Method :
      1. Prepare all your vegetable fillings and set them up ready for assembly.
      2. Next, fill a shallow bowl with water. Dip one rice paper wrapper into the water until it’s translucent then lay your rice paper flat on a cutting board.
      3. Fill the middle of the rice paper with the veggies and roll fillings (veggies and noodles), then wrap it up like a little burrito, being sure to fold in the two sides to keep the veggies enclosed.
      4. To make the dipping sauce, combine all the sauce ingredients in a small bowl until well combined.
      5. Serve the rice paper rolls immediately with the dipping sauce. Enjoy!
    9. October 27

      Pineapple & Chicken Stir Fry

      Time : 40 minutes

      Serves: 4 – 6

      Ingredients :
      • 2 tbsp olive oil
      • 700g chicken breasts, diced
      • 1 small red onion, diced
      • 1 red capsicum, diced
      • 1 yellow capsicum, diced
      • 1 small head broccoli, chopped into small florets
      • 500g fresh pineapple, diced
      • Sesame seeds, to garnish
      • ¼ cup pineapple juice
      • ¼ cup rice wine vinegar
      • 1/3 cup soy sauce
      • 1 ½ tsp sesame oil
      • 2 tbsp cornflour
      Method :
      1. In a large pan, heat 1 tbsp olive oil before adding the diced chicken and cooking for 7-8 mins or until cooked through and browning on the edges. Once done, remove chicken from the pan and wipe out any excess liquid.
      2. Using the same pan, add remaining 1 tbsp of olive oil to the pan. Add the onion, capsicums, and broccoli and cook for another 7-8 mins or until the veggies are beginning to soften.
      3. Meanwhile, prepare the sauce in a medium bowl by whisking together the pineapple juice, vinegar, soy sauce, sesame oil and cornflour.
      4. When the veggies are ready, add the cooked chicken back into the pan, along with the sauce and diced pineapple. Cook over a medium heat for 5-6 mins or until the sauce has thickened.
      5. Serve on a bed of rice and sprinkle with sesame seeds. Enjoy!

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    10. October 20

      Caramelised Apple Topped Brie

      Caramelised-Apple-Topped-Brie-800x520

       

      Time : 20 minutes

      Serves: 4 – 6

      Ingredients :
      • 1 wheel brie cheese
      • 1 tbsp butter
      • 1 apple, cored and diced
      • â…“ cup brown sugar
      • ½ cup pecans, toasted and roughly chopped
      • Apple slices and crackers, to serve
      Method :
      1. If baking the brie, preheat the oven to 180°C.
      2. Place the wheel of brie in a 6-inch cast iron pan and bake in the oven for 10-15 mins or until the brie is gooey.
      3. While the brie is baking, make the caramelised apples. Melt the butter in a saucepan over a medium heat. Add the diced apples and brown sugar, stirring. Stir often for 5-8 mins or until the apples are tender and a caramel sauce has formed. Finally, stir through the pecans.
      4. Remove the baked brie from the oven, then top with the caramelised apple mix. If not baking the brie, simply place the caramelised apple mix on top of the chilled brie wheel.
      5. Serve immediately alongside apple slices and crackers, or whatever accompaniments you’d like!

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    11. October 19

      10 minute Pulled-Pork Tacos

      Time : 10 minutes

      Serves: 4

      Ingredients :
      Method :
      1. Follow the Pulled Pork pack instructions to heat.
      2. Slice and dice the fresh ingredients, preparing in small dishes ready for load-up.
      3. When hot, mix the Pulled Pork in a bowl ready for serving, serve immediately.
      4. Let your Hungry Hippo’s load up their own tacos, adding a dollop of sour cream and sprinkle of chives to finish.

      Recipe by : Darling Fresh Smoke Haus

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    12. October 13

      Kale, Mushroom and Feta Breakfast Burritos

      Time : 20 minutes

      Serves: 5

      Ingredients :
      • 2 tsp olive oil
      • 1 small brown onion, diced
      • 2 cups kale, finely chopped
      • 2 cups mushrooms, sliced
      • 5 eggs
      • ¼ tsp each salt & pepper
      • ½ tsp oregano
      • ½ cup feta, crumbled
      • 1 ¼ cup cheddar cheese, grated
      • 5 large tortillas
      Methods :
      1. Heat olive oil in a pan over a medium heat. Add the onion and cook for 5 mins, until it is soft and translucent. Then add the mushrooms to the pan, cook for 3 mins, until they’re soft.
      2. Add the kale to the pan, cooking for a further 2 mins, until the kale is wilted.
      3. While the vegetables are cooking, beat the eggs with the salt, pepper, and oregano. Add the eggs to the pan and cook for 3-4 mins, until the eggs are cooked through.
      4. Sprinkle the feta cheese evenly over the contents of the pan, then remove the pan from the heat and allow to cool.
      5. Scoop ¾ cup of the cooled egg & vegetable mixture onto each tortilla. Sprinkle each with ¼ cup of the grated cheddar cheese, then fold the ends over and roll tightly to form a burrito.
      6. Heat each burrito in a microwave until it is steaming hot, then place in a sandwich press to crisp up the outsides if desired. Enjoy!

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    13. October 13

      Curried Sausages

      Time : 20 minutes

      Serves: 4

      Ingredients :
      • 8 beef sausages
      • 1 tbsp curry powder
      • 3 tbsp plain flour
      • 2 cups beef or chicken stock
      • 2 garlic cloves, minced
      • 1 carrot, sliced
      • 1 onion, sliced
      • Olive oil
      • Salt and pepper, to taste
      • 2 cups peas, to serve
      • Mashed potato, cooked rice or pasta, to serve
      Methods:
      1. Cook your sausages in a frypan over a high heat in a bit of olive oil, until brown all over. Once cooked, remove sausages from the pan and slice them on the diagonal, then set aside.
      2. In the same pan, add another drizzle of olive oil and cook your garlic and onion until translucent. Then add in your curry powder and stir.
      3. Add the flour and stir again, before slowly pouring in the chicken or beef stock, stirring well.
      4. Add in your carrots, and season with salt and pepper, to taste.
      5. Lastly, add the sausages back in, and simmer until the sauce has thickened.
      6. Serve the curried sausages over your choice of mash, rice or pasta, alongside cooked peas.

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    14. October 7

      Roasted Broccoli Steaks

      Time : 30 minutes

      Serves: 3- 4

      Ingredients :
      • 2 medium broccoli heads
      • ¼ cup olive oil
      • 4 garlic cloves, minced
      • ¼ tsp chilli flakes
      • ½ tsp salt
      • 3 tbsp sliced almonds
      • 2 tsp freshly squeezed lemon juice
      • 2-3 tbsp parmesan cheese, freshly grated
      • Zest of half a lemon
      Methods :
      1. Preheat the oven to 240°C with a rack in the centre of the oven.
      2. Line a tray with baking paper. Trim any tough ends of the broccoli heads, leaving around 5cm of stalk intact.
      3. Slice the broccoli into 1cm thick steaks, starting in the centre of each broccoli head and working your way out to the edges. Note: To prevent waste, reserve any florets that fall off for roasting.
      4. In a large bowl, combine the olive oil, minced garlic, and chilli flakes. Gently toss the broccoli steaks in the mixture until evenly coated.
      5. Next, arrange the broccoli steaks, cut-side down, on the lined baking tray, then sprinkle with salt.
      6. Roast in the oven for 10-12 mins. Once done, remove the tray from the oven, flip the broccoli steaks over, and sprinkle the sliced almonds over the top. Roast for an additional 8-10 mins, or until the broccoli is fork tender, and the sliced almonds are golden brown.
      7. To serve, transfer the broccoli steaks to a platter, toss gently in the lemon juice, then top with the grated parmesan cheese. Garnish with the fresh lemon zest, then serve immediately.

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    15. September 30

      Mediterranean Chicken Salad

      Time : 30 minutes

      Serves: 4

      Ingredients :
      • 2 chicken breasts
      • 1 tsp ground coriander
      • 1 tsp dried oregano
      • Salt & pepper, to taste
      • 4 tbsp olive oil
      • 3 tbsp red wine vinegar
      • 1 tbsp parsley, chopped
      • 4 cos lettuce hearts, chopped
      • 1 large cucumber, thinly sliced
      • 1 punnet cherry tomatoes, halved
      • 2 avocados, thinly sliced
      • 100g feta, crumbled
      • ½ cup pitted kalamata olives, halved
      Methods :
      1. Heat a grill pan over a medium to high heat.
      2. Season the chicken with the coriander, oregano, salt and pepper. Grill, covered, until the chicken is golden and no longer pink, around 20 mins. Be sure to turn the chicken over at the 10 min mark.
      3. Allow the chicken to rest and cool for 5 mins, then slice into bite-sized slices.
      4. Meanwhile, combine the olive oil, red wine vinegar and parsley in a small bowl to make the dressing. Season to taste with salt and pepper.
      5. Divide the lettuce, cucumber, tomatoes, avocado, feta, and olives equally into 4 serving bowls. Top with the sliced chicken, then drizzle over the dressing.
      6. Serve immediately.

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    16. September 30

      Beetroot, Orange & Halloumi Salad

      Timing : 50 minutes

      Serves: 4

      Ingredients :
      • 1 bunch baby beetroot, trimmed
      • ½ tsp ground cumin
      • 1 heaped tbs olive oil
      • 225g halloumi, sliced
      • ½ cup fresh parsley leaves
      • ½ cup fresh mint leaves
      • Half a can chickpeas, drained
      • 1 orange, peeled and cut into segments
      • 1 orange, juiced
      • 1 ½ tsp honey
      • 2 tsp white wine vinegar
      • Salt and pepper, to taste
      Methods :
      1. Preheat oven to 180C. Thoroughly wash beetroot and pat dry. Wrap each beetroot in foil and place them all onto a lined baking tray.
      2. Bake in the oven for 40 – 45 mins or until tender. Allow beetroot to cool enough so you can handle them.
      3. To make the dressing, whisk together the orange juice, honey and white wine vinegar in a small bowl. Season with salt and pepper, to taste.
      4. Peel the beetroot (Note: beetroot juices may stain your hands so wear gloves if desired). Cut each beetroot into quarters and place in a large bowl. Toss through the cumin and oil, and season with salt and pepper.
      5. Heat ½ tbs olive oil in a frying pan over a medium-high heat. Add the sliced halloumi and cook, turning, for 3 mins, or until golden. Transfer to a plate lined with paper towel to drain.
      6. Place the parsley, mint, chickpeas, beetroot, halloumi and orange segments onto a serving plate. Drizzle over the dressing and serve!

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    17. September 27

      Thai Chicken Bowls

      Timing : 1 hour

      Serves: 6

      Ingredients :

      THAI CHICKEN

      • 2 tbsp olive oil
      • 2 tbsp soy sauce
      • 1 tbsp Sriracha sauce
      • 1 ½ lbs chicken breasts
      • 1 ½ cups jasmine rice
      • 1 medium red cabbage, shredded
      • 2 medium carrots, grated or spiralized
      • ¼ cup coriander, chopped
      • 2 tbsp chopped peanuts, optional

      SAUCE

      • â…“ cup smooth peanut butter
      • 2 tbsp honey
      • 1 tbsp freshly squeezed lime juice
      • 1 tbsp soy sauce
      • 1 garlic clove, minced
      • 1 tsp Sriracha sauce
      • 1-2 tbsp hot water
      Methods :
      1. Preheat the oven to 215C and line a tray with baking paper.
      2. In a large bowl, whisk together the olive oil, soy sauce and Sriracha. Next, add the chicken breasts, tossing to combine. Cover with cling wrap and refrigerate for 30 mins or overnight to allow the marinade flavours to develop.
      3. Place the coated chicken breasts onto the lined tray and bake for 20 mins or until the chicken is cooked through. Once done, remove tray from the oven and allow chicken to rest for 5 mins before slicing.
      4. Meanwhile, prepare the jasmine rice according to packet directions.
      5. In a medium bowl, combine all the sauce ingredients using a whisk. Note: Add one tablespoon of water at a time, adding more if necessary.
      6. Serve the sliced chicken on top of a bed of rice, topping with the cabbage, carrots, coriander, and peanuts (if using). Drizzle with the satay sauce, then serve! Or keep in containers for meal prepped lunches. Note: Keep the satay sauce separate. Only pour over when ready to eat.

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    18. September 22

      Honey Baked pears with Sweet Rice Pudding

      Timing : 5 minutes prep & 30 minutes cooking time

      Serves: 4

      Ingredients :

      Baked Pears:

      • 2 Brown pears
      • Honey
      • Strawberries, Blueberries & Ice cream to finish
      • Butter
      • Cinnamon
      • Flaked Almonds (optional)

      Rice Pudding:

      • 2 Cups of cooked rice
      • 2 Cups milk of choice
      • 1 teaspoons vanilla essence
      • 1/2 teaspoons salt
      • 1/4 cup Sugar
      Methods :
      1. Preheat oven to 200 degrees
      2. Cut the pears in half and remove the core and seeds
      3. Add a small cube of butter to the centre of the pear and sprinkle cinnamon (to taste)
      4. Drizzle honey
      5. Bake for 30 minutes
      6. While the pears are baking, add cooked rice to a pot over medium heat with the milk
      7. Once at a light boil, add salt, vanilla essence and sugar to the pot
      8. Stir regularly until thickened and serve the sweet rice pudding with the baked pears
      9. Garnish with fresh fruit and ice cream or flaked almonds (optional)

      Recipe by @Melbournefoodnerd 

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    19. September 15

      Broccoli Hashbrown Bake

      Preparation: 1 hour 10 minutes

      Serves: 6

      Ingredients :
      • ½ cup cashews
      • ½ cup carrot, sliced
      • 5-6 cloves garlic, minced
      • 5-6 tbsp nutritional yeast
      • ¾ tsp salt
      • 1 ¼ cups milk
      • 5 cups potatoes, peeled and grated
      • 5 cups broccoli, chopped into bite-size pieces
      • ¾ tsp each salt & pepper + more to taste
      • 1 tsp garlic powder
      • 4 tbsp nutritional yeast
      Method :
      1. Preheat oven to 200C, and lightly grease a 20x30cm baking dish.
      2. Soak the cashews and sliced carrots in very hot water for 20 mins. Once done, drain the water and add both to a blender.
      3. Meanwhile, grate your potatoes, then squeeze out the excess liquid.
      4. Add the grated potatoes, chopped broccoli, salt, pepper, garlic powder, and nutritional yeast to the prepared baking dish. Toss to combine.
      5. To the blender, add your garlic, nutritional yeast, salt, and milk, blending mixture until smooth. Adjust seasonings as desired.
      6. Next, pour the sauce over the potatoes and broccoli, tossing to combine. Use the back of a spoon to smooth sauce over the top.
      7. Bake in the oven for 35-40 mins or until the top is golden brown and slightly crispy.
      8. Serve while warm and enjoy!

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    20. September 15

      Vegetable Tikka Masala

      Preparation: 50 minutes

      Serves: 4

      Ingredients :
      • 2 tbsp olive oil
      • 1 brown onion, diced
      • 2 tsp fresh ginger, grated
      • 4 cloves garlic, minced
      • 1 tsp each chilli powder, smoked paprika, and coriander
      • ½ tsp turmeric and cumin
      • 170g tomato paste
      • 400g fire roasted tomatoes
      • 400ml coconut milk
      • 1 cup water
      • 1 head cauliflower, florets removed and chopped
      • 2 carrots, chopped
      • 1 green capsicum, chopped
      • Salt and pepper, to taste
      • 3 tbsp plain Greek yoghurt, to serve
      • Naan bread or cooked rice, to serve
      Method :
      1. Heat olive oil in a large pan over a medium-low heat. Add the onion, stirring often to make sure the onions caramelize evenly. Keep stirring occasionally and cook onions for around 10-15 mins.
      2. While the onions are sauteing, chop the cauliflower, carrots, and capsicum. Set aside.
      3. Add the grated ginger and minced garlic, then sauté for a minute or until fragrant.
      4. Next, add in the tomato paste, fire roasted tomatoes, coconut milk, dried spices, and water. Stir until everything is well combined.
      5. Add in the chopped cauliflower and carrots, and let simmer covered for around 10 mins.
      6. Add in the capsicum and let simmer covered again for another 5 mins or until the cauliflower is tender.
      7. Finally, add in the yoghurt, and season with salt and pepper. Serve alongside some naan bread or cooked rice, and top with additional Greek yoghurt and coriander, if desired.

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    21. September 7

      Lemon & Ricotta Stuffed Crepes

      Lemon-Ricotta-Stuffed-Crepes

      Preparation: 45 minutes + Fridge time

      Serves: 4

      Ingredients :
      • 2 cups ricotta
      • 2 tbsp honey
      • 1 lemon, zested and juiced
      • 2 large eggs
      • 1 cup milk
      • â…“ cup water
      • 1 cup plain flour
      • 2 ½ tbsp unsalted butter, melted
      • 1 tsp vanilla extract
      • Icing sugar, to garnish
      • Honey, to garnish
      • Lemon zest, to garnish
      Method :
      1. To make the filling, place the ricotta, honey and lemon zest and juice into a large bowl and beat together until light and fluffy. Place in the fridge until ready to use.
      2. To make the crepe mixture, place the eggs, milk, water, plain flour, butter and vanilla extract into a blender and blend until completely smooth. Refrigerate the mixture for at least 1 hour.
      3. Melt a small knob of butter in a pan over medium-low heat.
      4. Ladle in ¼ cup of batter into the pan, swirling to evenly coat the bottom of the pan with a thin layer.
      5. Cook the crepe for around 2 mins or until the crepe begins to set. Note: The top should still look wet. Once done, flip the crepe and cook the other side for an additional 1-2 mins, or until golden brown.
      6. Transfer the crepe to a plate and repeat steps 3-5 until all the crepe mixture is gone.
      7. To serve, fill each crepe with 3-4 tbsp of the ricotta filling and roll up. Place the filled crepes onto a platter, dust with icing sugar, drizzle with some honey and top with some fresh lemon zest. Serve and enjoy!

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    22. September 7

      Mango Chicken Curry

      MANGO CHICKEN CURRY

      Preparation: 45 minutes

      Serves: 4

      Ingredients :
      • 2 tsp garam masala
      • 1 tsp each of ground cumin and ground turmeric
      • ½ tsp each ground coriander and paprika
      • 1/3 cup tomato paste
      • 2 tbsp desiccated coconut
      • 2 ½ tbsp vegetable oil
      • 2 small mangoes, diced
      • 500g chicken breast, diced
      • 1 brown onion, thinly sliced
      • 1 red capsicum, chopped
      • 2 garlic cloves, minced
      • 2cm piece fresh ginger, peeled and finely chopped
      • 275ml coconut milk
      • ½ cup chicken stock
      • Cooked rice, to serve
      • Fresh coriander and red chilli, to serve
      Method :
      1. Heat a large frypan over a medium heat. Add the desiccated coconut and dried spices to the pan, and cook, stirring, for 1-2 mins until fragrant.
      2. Once done, transfer mixture to a food processor and blitz until the coconut is finely chopped. Add the tomato paste and 1 tbsp vegetable oil, then process until a paste forms.
      3. Transfer the curry paste to a bowl. Next, add half the diced mango to the food processor and blitz until smooth, then set aside.
      4. Heat half the remaining oil in the pan over a medium-high heat. Add the chicken and cook for 5 mins or until sealed and browned. Transfer cooked chicken to a plate once done.
      5. Reduce the heat to medium-low, then add the remaining oil to the pan. Next, add in the onion and cook for 3-4 mins or until the onions have softened. Add the capsicum, ginger and garlic, cooking for 2 mins.
      6. Add in the curry paste and cook, stirring, for 2 mins until fragrant. Stir in the coconut milk, chicken stock and pureed mango. Then, return the chicken to the pan and increase the heat to medium-high. Bring contents to a boil, then reduce the heat to low. Partially covered, simmer for 8-10 mins or until the chicken is cooked through, and the sauce has thickened.
      7. To serve, place cooked rice in serving bowls, then divide the curry between the bowls. Top with freshly sliced chilli, coriander and remaining diced mango. Enjoy!

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    23. August 30

      Braised Silverbeet with Polenta

      Preparation: 30 minutes

      Serves: 4

      Ingredients :
      • 1 tbsp olive oil
      • 1 brown onion, thinly sliced
      • 2 garlic cloves, minced
      • 1 bunch silverbeet, stems removed and leaves roughly chopped
      • 3 cups chicken stock
      • ½ cup milk of your choice
      • 1 cup water
      • 1 cup polenta
      • ¾ cup finely grated parmesan
      • Salt and pepper, to taste
      • 2 tbsp pine nuts, toasted
      Method :
      1. Heat oil in a large frypan over a medium-high heat. Add the onion and cook for 5 mins or until softened. Then add the garlic and cook for 1 min or until fragrant.
      2. Next, add the silverbeet and ½ cup of chicken stock. Cook for 5 mins, or until the silverbeet has wilted.
      3. Meanwhile, heat the remaining chicken stock, milk and water in a large saucepan over a medium heat. Bring contents to a simmer, then gradually add in the polenta in a slow, steady stream, stirring constantly until well combined. Cook, stirring, for 8 mins or until the polenta is smooth and thick. Once ready, remove from heat and stir in the grated parmesan. Season with salt and pepper, to taste.
      4. Transfer the polenta to a serving dish, then top with the silverbeet mixture. Sprinkle over the pine nuts and grate over some extra parmesan. Enjoy!

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    24. August 25

      Baked Papaya

      Baked Papaya

      Preparation: 20 minutes

      Serves: 4

      Ingredients :
      • 2 similar sized, very ripe papayas 
      • 1/8 tsp ground cinnamon
      • Vanilla ice cream, to serve
      • 2 limes or lemons, to serve
      Method :
      1. Preheat oven to 180C and line a tray with baking paper.
      2. Slice each papaya down the middle lengthways and scoop out the seeds. Place each papaya half, cut side up on the lined tray and sprinkle with cinnamon.
      3. Bake in the oven for 15 mins. Once done, turn off the oven, then place the tray on the upper rack of the oven and grill for 2 mins, ensuring they don’t burn!
      4. To serve, top each papaya half with a scoop of ice cream and squeeze some fresh lime or lemon juice over the top. Enjoy!

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    25. August 25

      One Pan Baked Feta Salmon

      One-Pan-Baked-Feta-Salmon-800x520

      Preparation: 20 minutes

      Serves: 2 -3 

      Ingredients :
      • 3 pieces of salmon, skin off
      • 1 cup cherry tomatoes, quartered
      • ½ cup green capsicum, chopped
      • ½ cup red onion, sliced
      • 2 tbsp feta cheese, crumbled
      • 2 tbsp kalamata olives, pitted
      • 2 garlic cloves, minced
      • ¼ tsp salt
      • ¼ tsp dried oregano or mixed herbs
      • 1-2 tbsp olive oil
      • ¼ tsp chilli (optional)
      • Fresh herbs, to garnish
      Method :
      1. Preheat oven to 200°C. Dry the salmon using paper towel.
      2. In an ovenproof baking dish, place the cherry tomatoes, green capsicum, red onions, crumbled feta, kalamata olives, and garlic. Garnish with half the salt and dried oregano. Drizzle over the olive oil and toss until everything is well combined.
      3. Place the salmon pieces in the middle of the baking dish, surrounded by all the other ingredients. Top with the remaining oregano and salt, adding the chilli if desired.
      4. Bake in the oven for 15 mins, or until the tomatoes have softened and the salmon is cooked through.
      5. Top with fresh herbs of your choice and serve!

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    26. August 18

      Pumpkin Risotto

      Pumpkin Risotto

      Preparation: 40 minutes

      Serves: 6 – 8

      Ingredients :
      • 6 cups vegetable stock
      • 1 bay leaf
      • 4 tbsp unsalted butter
      • 1 small brown onion, diced
      • 1 tsp salt
      • 3 garlic cloves, minced
      • 2 cups arborio rice
      • 1 cup dry white wine
      • ½ cup parmesan, grated + extra to garnish
      • 420g pumpkin purée (see notes on how to prepare this)
      • Fresh sage leaves, to garnish
      Method :
      1. Add the vegetable stock and bay leaf to a large pot over a high heat. Bring to a light boil, then reduce the heat to low to maintain a very light simmer.
      2. Meanwhile, in a large Dutch oven, heat 2 tbsp of butter over a medium heat. Once it has melted, add the onion and salt, stirring to combine. Cook, until the onion has softened, around 4-5 mins, then add in the garlic and cook until fragrant.
      3. Add the arborio rice to the pot, stirring to combine. Cook, until the rice is lightly toasted, around 5 mins.
      4. Increase the heat to medium-high, then pour in the white wine. Bring to a boil and cook, stirring constantly, until the wine is absorbed, around 3-4 mins.
      5. Reserve 1 cup of the vegetable stock mixture, then transfer the remaining mixture to the pot with the rice. Bring to a boil, then reduce the heat to low. Cover the pot with a lid, then cook the risotto for 20 mins.
      6. Once the 20 mins is up, remove the pot from the heat. Add in the remaining 2 tbsp butter, the reserved vegetable stock, pumpkin purée, and parmesan into the risotto. Cover and let stand for 5 mins.
      7. To serve, divide the risotto between serving bowls, and top with fresh sage leaves and extra grated parmesan, as desired.

      Note: To make pumpkin puree, simply peel and dice a butternut or kent pumpkin. Place diced pumpkin into a large pot, cover with water and bring to a boil. Continue to cook on a low boil, until the pumpkin is tender. Drain, then place the steamed pumpkin in a blender, and blend until smooth. If it’s struggling to blend, add a dash of water.

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    27. August 11

      Salted Choc-Dipped Mandarins

      Preparation: 15 minutes

      Serves: 24 pieces (roughly)

      Ingredients :
      • 120g dark chocolate
      • 3 mandarins, peeled and segments separated
      • Sea salt flakes
      Method :
      1. Line a large baking tray with baking paper.
      2. Melt the dark chocolate in the microwave or on the stove top, keeping a watchful eye so it doesn’t burn. The mixture should be completely smooth when melted.
      3. Dip each mandarin segment halfway into the melted chocolate, then place piece onto the lined tray, sprinkling with the sea salt flakes.
      4. Place in the fridge for a few minutes to allow the chocolate to set.

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      Recipe by : A Better Choice 

    28. August 11

      Strawberry Loaded Fudge Brownies

      Strawberry Loaded Fudge Brownies

      Preparation: 40 minutes

      Serves: 12

      Ingredients :
      • 250 g of Strawberries
      • 250 g brown sugar
      • 200g dark chocolate (70%)
      • 50 g Walnuts, optional
      • 200g butter
      • 3 eggs
      • 75 g plain flour
      • 50g cocoa
      • Strawberries and nuts to garnish
      Method :
      1. Preheat oven to 180 and prepare ingredients. 
      2. Melt butter and chocolate slowly in a saucepan, careful not to burn. 
      3. Add sugar to a large bowl, add eggs and hand-whisk until combined and smooth.
      4. Pass the flour and cocoa through a sieve into the mixture. Mix through.
      5. Add strawberries reserving a handful, and mix through with optional nuts.
      6. Line your baking tray.
      7. Add mixture to tray and add leftover strawberries and nuts to the top.
      8. Cook for approximately 25 minutes or until cooked through, allow to cool and serve.

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      Recipe by : A Better Choice 

      • August 10

        Maple & Mustard Roasted Brussels Sprouts

        Preparation: 45 minutes

        Serves: 4

        Ingredients :
        • 450g brussels sprouts
        • 110g pancetta, diced
        • 1 tbsp olive oil
        • 1 tbsp each of Dijon mustard & whole grain mustard
        • 1 tbsp maple syrup
        • ½ tsp each of salt & pepper
        • 2 tbsp pine nuts
        • 2-3 tbsp parmesan, grated
        Method :
        1. Preheat the oven to 210C, and line a large tray with baking paper.
        2. Trim the brussels sprouts, remove the tough outer leaves, then cut each sprout in half.
        3. In a large bowl, whisk together the olive oil, Dijon mustard, whole grain mustard, maple syrup, and salt and pepper.
        4. Add the brussels sprouts and pancetta to the bowl and toss to combine. Pour the contents of the bowl onto the lined baking tray in a single layer.
        5. Place the tray in the oven and roast for 25 mins. Remove the tray from the oven, sprinkle the pine nuts over the top then return tray to the oven to roast for a further 5 mins.
        6. To serve, transfer the roasted brussels sprouts to a serving dish or platter. Season with salt & pepper, to taste. Then top with the grated parmesan before serving – enjoy!

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