• October 15

    Best Spices to Fight Gut Inflammation

    Yellow,Turmeric,Latte,Drink.,Golden,Milk,With,Cinnamon,,Turmeric,,Ginger

    If you’re looking to boost gut health and reduce inflammation, you’re on the right track. Gut health affects your overall well-being, and things like diet, stress and lifestyle all play a role. It can feel overwhelming, but starting small is key. To help you get going, here are some great spices to support your gut and kickstart your journey to better health.

    1. Turmeric
    If you love yellow curry, you’re probably having turmeric. This spice contains curcumin, a strong anti-inflammatory that works almost as well as some medicines. It’s also an antioxidant, which helps protect your cells from damage and boosts healthy gut bacteria. Try adding turmeric to turmeric lattes, soups, stews, stir-fries, or sprinkle it on roast veggies. You can even mix it into scrambled eggs or rice dishes.

    2. Ginger
    Ginger is a delicious spice that’s great for your gut, especially your stomach and intestines. It’s commonly used to settle an upset stomach or help with nausea. Add ginger to smoothies, teas, soups, or use it to flavour chicken, fish, or veggie stir-fries. You can also grate it into salad dressings or juices.

    3. Cinnamon
    Cinnamon is a comforting spice often found in baking, porridge and yoghurt. It contains cinnamaldehyde, which helps reduce inflammation, regulate blood sugar and improve gut health. Sprinkle cinnamon on porridge, add it to smoothies, teas, coffee, or use it in cakes and muffins. It’s also great on roasted sweet potatoes or in a warm bowl of rice pudding.

    4. Fennel Seeds
    Fennel seeds have been used for ages to help with digestion and can reduce bloating. Add fennel seeds to salads, roast veggies, or sauces, or brew a fennel tea. You can also sprinkle them on roasted meats or mix them into bread dough.

    These spices can support gut health and reduce inflammation. Plus, eating a variety of nutritious food, reducing added sugars, managing stress, and getting good sleep can also help keep your gut happy.

  • October 3

    Radish Salad with Orange Dressing

    Radish-Salad-with-Orange-Dressing-800x520

    This blushing beauty is our NEW Radish Salad with Orange Dressing. Not only is it pretty as a picture but it packs a crunch! Crunchy, fresh Radishes that is… yum!


    Prep/Cook : 30 minutes

    Serves : 4

    Ingredients :
    • 1 cup orange juice
    • 1 tbsp olive oil
    • 1/2 tsp curry powder
    • 2 cups radishes, washed and quartered
    • ¾ cup feta, crumbled
    • 2 tbsp fresh mint leaves, chopped
    • Salt & pepper, to taste
    Method :
    1. In a small saucepan, bring the orange juice to a boil. Cook, until the juice has reduced to about ¼ cup’s worth (around 20-25 mins). Once reduced, remove from the heat.
    2. To make the dressing, whisk together the olive oil, curry powder and reduced orange juice. Season with salt and pepper, to taste.
    3. Assemble the radishes on a serving plate, then top with the crumbled feta and chopped mint before drizzling over the dressing. Enjoy!

    This recipe by A Better Choice !

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  • July 17

    Sticky Pork Ribs with Apple & Pine Nut Salad

    Sticky Pork Ribs with Apple & Pine Nut Salad

    A delicious blend of soy sauce and sweet chili sauce creates a sticky glaze on the ribs, while the salad brings freshness to the dish with apple, rocket and avocado!


    Prep time : 1 hour 25 minutes

    Serves : 2

    Ingredients :
    Method :
    1. Preheat the oven to 200°C.
    2. In a large bowl combine the soy sauce and sweet chilli sauce. Add the spare ribs and coat generously. Place ribs in an ovenproof dish, pour the extra sauce over the top, cover with foil, and place in the oven. Cook until ribs are tender and cooked through (around 50 mins – 1 hour). Note: You will need to turn the ribs every 15-20 mins.
    3. Heat a small frypan over a medium heat and roast the pine nuts until they just start to brown.

    In a large bowl, combine the rocket, apple, onion, avocado, celery, and roasted pine nuts. Serve as a side salad to the ribs!

    This recipe by A Better Choice !

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  • May 28

    Blended Classic Stuffed Spuds

    stuffed-spuds-hires-3-800x520

    Blended Classic Stuffed Spuds are a delightful twist on the traditional baked potato, combining the heartiness of a baked potato with the creamy, savoury goodness of a rich filling. These stuffed spuds are a perfect blend of textures and flavours, making them a satisfying main course or a decadent side dish


    Prep/ cook time : 40 minutes

    Serves : 4

    Ingredients :
    • 4 medium-large potatoes
    • 250g beef mince
    • 250g mushrooms, diced
    • 4 tbsp olive oil
    • 1 tsp salt flakes
    • ½ onion, diced
    • 2 cloves garlic, crushed
    • 2 tbsp worcestershire sauce
    • 1 tbsp tomato sauce
    • 1 tbsp chopped parsley
    • 1 tsp fresh or dried thyme
    • 1 beef stock cube
    • ½ cup water
    • ½ cup sour cream, to serve
    • ¼ cup chopped shallots or chives, to serve
    Method :
    1. Preheat the oven to 180℃ and line a baking tray with a sheet of banking paper.
    2. Wash the potatoes to remove dirt, then pierce the skin 3-4 times with a fork. Loosely wrap each potato in absorbent paper and microwave on high for 7-10 minutes until softened.
    3. Remove the potatoes from the microwave and discard the absorbent paper. Place the potatoes on the prepared tray. Drizzle with 2 tablespoons of olive oil and season with salt. Bake for 20-25 minutes or until golden brown and crisp on the outside.
    4. In the meantime, to prepare the filling, place the remaining 2 tablespoons of oil in a frying pan over medium heat. Add the onion and garlic and cook for 2 minutes before adding the mince. Cook, stirring for 2-3 minutes until the mince browns. Add the mushrooms to the pan and cook, stirring for a further 2-3 minutes.
    5. Add the sauces, herbs, stock and water to the pan. Stir to combine then reduce heat to low and simmer for 5-10 minutes until the sauce thickens.
    6. Remove the potatoes from the oven. Cut an ‘X’ at the top of each potato, then gently squeeze the sides of the potatoes towards the centre to open them.
    7. Fill the potatoes with the blended mince mixture and top with sour cream, shallots, or chives.

    This recipe by A Better Choice !

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  • May 27

    Our Favourite Soups for the Colder Months!

    Vegetarian,Autumn,Pumpkin,And,Carrot,Soup,With,Cream,,Seeds,And

    Winter is only a few days away, and we are already feeling the sniffles, colds, and bugs that you’d rather not know the name of, along with fewer hours of precious sunlight to make the most of our days! To help stay happy, energised, healthy and calm, we all need to load up on those essential vitamins and nutrients found in beautiful, locally grown fresh produce. There’s nothing that soothes the soul more than a nice warm bowl of soup on a cold winter’s night. From classic tomato or pumpkin soup to a hearty vegetable and lentil soup, we all have our favourites!

    Soup is such an easy way to increase your veggie intake and get the nutrients you need without giving it too much thought.   Another benefit of soup is that it helps you stay hydrated! You’ll be contributing to your daily water intake without even trying.

    If you’re wanting to get creative with your soup making skills this season, why not try some of our favourite recipes below! 

    Lick your lips for our Pumpkin and Pear Soup! It may not be the combination you had in mind but trust us, this is a winner! Delicious pumpkin paired with the subtle sweetness of pear, topped with croutons and pancetta – this creamy soup will warm your soul.  

    Craving something rich in flavour? Try our Creamy Vegan Mushroom Soup this winter and put your trust in mushrooms and the creaminess of coconut milk. It’s tasty, plant-based, and fresh, so why not give this one a go!  

    Creamy-Mushroom-Soup-1-sm-800x520

    Nothing beats tomato soup, but this time we’ve made it with a twist! Try our 20 minutes Spanish Tomato Soup for a hearty meal that will warm you up from the inside out. Perfect to make for the whole family or to enjoy the next day as leftovers.  

    Spanish Tomato Soup

    This Pear & Cauliflower Soup is so good. The slight sweetness from the pear really lifts things up on the creaminess of the cauliflower. This recipe is plant-based with oat milk. If you don’t want to use oat milk, regular is fine as is coconut milk. 

    Cauliflower & Pear Soup

    Looking to up your veggie intake? Try our Veggie Packed Soup for a clean and lean winter’s meal. It’s loaded with nutritious veggies that will satisfy your tastebuds and leave you feeling full all afternoon!

    Veggie Packed Soup

    Not sure what to make for dinner? This fuss free Curried Lentil and Carrot Soup is the perfect end of week throw together meal! Packed with veggies and substance from lentils, you won’t be left hungry after this one.  

    Curried-Lentil-and-Carrot-Soup

    The sweetness of sauteed onions and carrots combined with a little zing of orange of the Carrot and Orange Soup will keep you dipping in your bread for more. Not only is it easy to cook but also required minimal clean-up, what could be better than that?!

    Orange Carrot Soup

    Are you feeling soup-er inspired? Enjoy this soup season and make sure to try something you haven’t tasted before! 

    We carry an excellent selection of pre-made soups in-store as a convenient option. Shop our soup range online.

  • May 27

    Creamy Vegan Mushroom Soup

    Creamy-Mushroom-Soup-1-sm-800x520

    This richly flavoured mushroom soup comes together quickly for a warm and comforting dish. This winter put your trust in mushrooms with Creamy Vegan Mushroom Soup. It’s tasty, plant-based, and fresh. It’s a win-win all around.


    Prep/ cook time : 30 minutes

    Serves : 2

    Ingredients :
    • 2 tablespoons olive oil
    • 4 ½ cups (365g) Swiss Brown mushrooms chopped
    • 3 cloves garlic, minced
    • 1 yellow onion, diced
    • 1 tbsp plain flour
    • 1 bay leaf
    • 1 tbsp fresh thyme, chopped
    • Salt and pepper to taste
    • 2 ¾ cups vegetable broth
    • ½ cup full fat coconut milk
    Method :
    1. In a medium pot, heat the olive oil. Add the mushrooms, garlic, and onion and cook over medium high until the mushrooms are browned and the onions are translucent (approximately 10 minutes). Sprinkle the flour over the mushroom mixture and stir until all the flour is absorbed.
    2. Add the thyme, bay leaf, salt, pepper and vegetable stock. Stir, making sure to scrape up the brown bits on the bottom on the pot. Bring to a boil, then reduce to simmer for 5 minutes.
    3. Remove the pot from the heat. Carefully ladle roughly 1/2 of the soup into a blender and puree until smooth (make sure your blender has a vented lid to allow steam to escape).
    4. Place the soup pot back on the element and then pour in the puree and coconut milk. Stir until heated. Serve with garnish of choice.

    Special equipment | blender with vented lid – alternatively a stick blender can be used.

    Notes | if you prefer not to use coconut milk, replace with cream in equal measure.

    This recipe by A Better Choice !

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  • May 16

    Blended Pork & Pineapple Tacos

    Experience the zesty twist of our Blended Pork and Pineapple Tacos, combining savory pork mince with mushrooms and a fresh pineapple salsa. This simple recipe transforms your mealtime into a fiesta in just 25 minutes, perfect for a lively dinner!


    Time: 25 minutes

    Serves : 4

    Ingredients :
    • 250g mushrooms, diced
    • 250g pork mince
    • 2 tbsp olive oil
    • 1 tbsp onion powder
    • 1 tbsp garlic powder
    • 2 tbsp paprika
    • 1/2 tsp chili powder
    • 1/2 tsp salt
    • 1/2 cup water
    • 8 taco shells
    • Iceberg lettuce, shredded

     

    • PINEAPPLE SALSA
    • 1/2 pineapple, peeled, cored and finely diced
    • 1 red onion, finely diced
    • 1 tbsp chopped mint
    • Juice of 1/2 lime
    Method  :
    1. Preheat the oven to 160℃.
    2. Place oil in a large frying pan over medium heat. Add the mince to the pan and cook, stirring for 2-3 minutes until starting to brown. Add the diced mushrooms and cook, stirring for a further 2 minutes before adding the spices and salt. Continue cooking for 1-2 minutes until the mushrooms and meat are cooked through.
    3. Add the water to the pan. Stir to combine then reduce heat to low and and simmer for 5 minutes or until the mixture thickens. Remove from the heat.
    4. To make the pineapple salsa, combine the chopped pineapple, onion, mint and lime juice in a bowl.
    5. Place taco shells on a tray and cook in the oven for 5 minutes or until golden and crisp.
    6. To assemble the tacos, add the shredded lettuce and blended mince to the tacos. Top with the pineapple salsa.

    This recipe by A Better Choice !

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  • May 8

    5 Breakfast Recipes Mum Will Love

    mother day breakfast ideas

    Make Mother’s Day special this year with these simple recipe ideas that Mum will love! 

    Mother’s Day is a special day to give thanks to Mum for always caring for us, whether we are young or old. While traditional gifts of flowers, chocolates or books are wonderful gifts for Mum, we wholeheartedly believe that food is a love language! So we’ve put together a list of our top 5 favourite breakfast recipes to cook for Mum to share your love! 

    Using the very best fresh Fruit and Veg makes all the difference in whipping up a meal Mum will love! 

    1. Spinach and Cheese Breakfast Pockets

    These breakfast pockets are the perfect way to start the day! They are super simple to make, and while they are best fresh, they can be made the day before and warmed up in the oven in the morning for a low-maintenance breakfast to start the day right!

    2. Sweet Potato & Kale Frittata

    Our Sweet Potato Kale Frittata is a perfect no-fuss, nutrition-packed breakfast (or lunch, or dinner!). This dish is so versatile, and that’s why we love it! 

    3. Green Shakshuka

    Yes, you read that right! We made a twist on a classic shakshuka because we love all things green! This dish will leave you scraping the pan! This is the perfect dish for sharing to start your Sunday morning with the family right! Packed with Avocado, Spinach and Coriander, we promise this one will be a 

    4. Caramelised Banana French Toast 

    French toast is a classic that we can’t go past for a Sunday breakfast to satisfy your sweet tooth! We can never go wrong with cinnamon, Bananas and fresh Berries, so head to your Local Fruit and Veg shop to get some fresh fruit to whip this one up for Mum! 

    5. Green Eggs and Ham 

    How many times did Mum read Dr Seuss to you? Get her back with this recipe that takes its name from the popular children’s book for a tasty breakfast with a bit of a laugh, too! We used Baby Spinach to make these delicious green eggs, for a healthy boost of your daily vitamins to get the day started! 

    How will you be treating Mum this Mother’s Day? Head to your local Fruit and Veg Shop to shop for your fresh produce, as well as your fresh flowers and other goodies! 

     

  • May 8

    Green Eggs & Ham

    Green-eggs-ham-800x520

    We like Green Eggs & Ham! Have you tried them before? Filled with spinach, they look SO HEALTHY and taste even better! For a fancy treat, put them in a croissant and enjoy!


    Time: 15 minutes

    Serves : 4

    Ingredients :
    • 8 eggs
    • 2 tsp olive oil
    • 1/3 cup parmesan cheese, grated
    • 120g baby spinach
    • 4 croissants, toasted
    • 80g leg ham, thinly sliced
    • Salt & pepper, to taste
    Method :
    1. Place eggs, spinach and parmesan into a blender and blend until combined. Season with salt and pepper.
    2. Heat a large non-stick fry pan over a medium heat, then add the olive oil and swirl to coat the base of the pan.
    3. Add the egg mixture and cook until the mixture starts to set. Using a spatula, push the set egg towards the centre of the pan, tilting the pan to allow any uncooked egg to run over the base. Cook for another 2 mins, or until the eggs form creamy curds.
    4. Top the base of the croissants with the ham and green eggs. Sprinkle with parmesan then serve while still warm. Enjoy!

    This recipe by A Better Choice !

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  • May 8

    Vanilla & Passionfruit Slice

    Vanilla-passionfruit-slice-800x520

    Fact: Fresh passionfruit makes dessert taste better! The proof is our Vanilla & Passionfruit Slice. If you’re looking for a sweet dish to impress guests of all ages, this is the one!


    Time: 1 hour (plus 4 hours chill time)

    Serves : 12

    Ingredients :

    PASSIONFRUIT CURD

    • 125g chilled butter, chopped
    • 3/4 cup caster sugar
    • 3/4 cup fresh passionfruit pulp
    • 4 egg yolks

     

    VANILLA SLICE

    • 2 sheets frozen puff pastry, thawed
    • 1 ½ cups milk
    • 1 ½ cups thickened cream
    • 60g unsalted butter, roughly chopped
    • 2 tsp vanilla bean paste (or vanilla extract)
    • 2/3 cup caster sugar
    • 1/3 cup cornflour
    • 6 egg yolks

     

    ICING

    • 1 ½ cups icing sugar
    • 20g unsalted butter, melted
    • Pulp of 3 passionfruit
    Method :
    1. To make the passionfruit curd, combine the butter, sugar, passionfruit and egg yolks in a medium saucepan over low heat. Cook, stirring, for 10-15 mins or until the mixture thickens. Transfer to a jar and place in the fridge to chill.
    2. Preheat oven to 160°C. Line two baking trays with baking paper. Place each piece of pastry on one of the lined trays, placing another layer of baking paper on top and weighing it down with another baking tray.
    3. Bake in the oven for 20 mins or until pastry is crisp and golden. Allow pastry to cool on a rack.
    4. Heat a medium saucepan over a medium heat. Place the milk, cream, butter, vanilla and sugar in the saucepan and stir until the sugar dissolves. Bring to a very soft boil, then remove from heat.
    5. Whisk together the cornflour and egg yolks in a large bowl, then gradually add in the hot milk mixture, whisking to combine.
    6. Return mixture to the saucepan and cook over a medium to high heat, stirring constantly, until the mixture comes to a boil and thickens.
    7. Remove pan from the heat and stir through the passionfruit curd.
    8. Line a 22cm square cake pan with baking paper, allowing a 2cm overhang on all sides. Note: You may need to put two sheets of baking paper together.
    9. Trim the pastry sheets slightly (if necessary) to fit snugly in the pan.
    10. Place one pastry sheet on the base, then pour in the warm custard mixture. Top with the other pastry sheet, pressing down gently.
    11. Allow the slice to chill in the fridge for around 4 hours, or until set.
    12. To make the passionfruit icing, place the icing sugar and butter in a bowl, stirring in the passionfruit pulp until combined.
    13. Spread the icing over the chilled slice and allow it to chill for 30 mins or until set.
    14. Once set, lift the slice out of the pan and slice into even square pieces. 

    This recipe by A Better Choice !

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  • May 1

    Easy Pumpkin Pie Cups

    A fun and quick treat for kids to enjoy (and adults). This recipe is naturally sweetened with honey and made creamy with full fat yoghurt for a healthier treat. Homemade or prepared pumpkin puree will both work in this recipe.


    Time: 10 minutes

    Serves : 4

    Ingredients :
    • 1 ½ cups pumpkin puree
    • 2 cups full fat plain or vanilla flavoured yoghurt
    • ¼ cup honey or agave syrup
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground ginger
    • 2 cups crushed digestive biscuits
    • Whipped cream for topping
    Method :

    1. Mix together the pumpkin puree, ½ cup of the yogurt, honey and spices. Set aside.
    2. Crumble and smash the graham wafers into coarse crumbs. Alternatively, you can use prepared graham crumbs. Set aside.
    3. In four 250 ml cups or mason jars, alternate layers of graham cracker crumbs, pumpkin mixture and yogurt, ending with the pumpkin puree (there should be only one layer of yoghurt, however, you can add as many layers as you like depending on the size of your glass).
    4. Top with whipped cream and serve right away.

    Note: Keep these refrigerated if you don’t plan to serve them right away. Add the whipped cream just before serving. If there is an allergy to bee products or you can’t find agave syrup, you can substitute either for 2 tbsp of brown sugar.

    This recipe by A Better Choice !

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  • April 22

    Blended Pork Fried Rice

    Blended Pork Fried Rice

    Blended Pork Fried Rice – a delightful twist on a classic favourite! Quick and satisfying, this dish is bound to be a hit at your table. Get ready to savour the delicious fusion of flavours in every bite! ???? ????

    This recipe was supplied by Australian Mushroom Growers Association.


    Time: 1 hours

    Serves : 4

    Ingredients :
    Method :
    1. Place sesame oil in a wok over high heat. Add garlic and onion and cook for 1-2 minutes.
    2. Add the pork mince to the wok and cook until browned before adding the mushrooms. Cook, stirring for 2-3 minutes then remove the mixture from the wok and set aside.
    3. Add the vegetable oil to the wok and return to the heat. Add the vegetables and cook for 3-4 minutes or until starting to soften. Return the mince mixture to the wok and stir to combine.
    4. Add the cooked rice, soy sauce and kecap manis to the wok. Stir to combine then remove from the heat and serve.

    This recipe by A Better Choice !

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  • April 12

    Sweet Cucumber Sangria

    Cucumber Sangria

    Gather your crew and sip on some Sweet Cucumber Sangria! It’s the ultimate drink to enjoy with friends or to jazz up your next hosting gig.


    Time: 2.5 hours

    Serves : 6-8

    Ingredients :
    • ½ medium honeydew melon
    • 1 lime
    • 1 cucumber
    • Heaped handful mint leaves
    • 2 tbs lime juice
    • 1 tbs honey
    • 1 bottle white wine
    • 1L bottle soda water
    Method :
    1. Remove rind and seeds from honeydew and cut into slices.
    2. Thinly slice cucumber and lime.
    3. In a large jug, combine the honeydew, cucumber, lime and mint leaves.
    4. In a small bowl, combine the lime juice and honey. Pour over the melon mixture.
    5. Add in the white wine and stir gently.
    6. Chill in the fridge for a couple of hours.
    7. Serve sangria into individual glasses, topping with soda water and fresh mint.

    This recipe by A Better Choice !

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  • April 12

    Persimmon with Honeyed Yoghurt

    Persimmon with honey yoghurt

    Persimmons when paired with creamy yoghurt and sweet honey—it’s a delightful combination that showcases why this fruit is beloved in many regions around the globe.


    Prep : 5 minutes

    Serves : 4

    Ingredients :
    • 4 Persimmons 
    • 1 cup Greek yoghurt
    • 1/4 cup honey
    • 1 tablespoon lemon thyme leaves or lavendar
    Methods :
    1. Slice persimmons into wedges and divide between 4 bowls.
    2. Dollop with Greek yoghurt, drizzle with honey.
    3. Scatter with thyme or lavender flowers, serve.

    This recipe by A Better Choice !

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  • April 10

    Roast Veg Pearl Couscous Salad

    Cous-cous-salad

    It’s time to line your baking tray, and prepare the most delicious peal couscous and roast veggie salad. A simple, can prepare the night before lunch or dinner idea that will get the family eating a whole variety of veg.


    Prep : 20 minutes

    Cook : 40 minutes

    Serves : 6 – 8 

    Ingredients :
    Method :
    1. Preheat the oven to 200C. Place baking paper onto two large baking trays. Scatter the beetroot, zucchini, capsicum and pumpkin onto the baking trays and roast for 40 mins or until the vegetables have a light golden colour. Set them aside to cool.
    2. Heat the oil in a saucepan and add the couscous. Fry until the couscous smells toasted, then cover in the vegetable stock. Bring to the boil and simmer for 6-8 minutes, or until the couscous is just tender. Transfer the cooked couscous to a bowl.
    3. Toss the roasted vegetables in the bowl with the couscous. Stir through the rocket and cherry tomatoes. Drizzle over the oil and vinegar and toss to combine.
    4. Transfer contents of the bowl onto a large serving platter of your choice. Top with crumbled feta to serve.

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • April 10

    Moroccan Chicken

    Moroccan-Chicken

    We love trying flavours from all around the world, and tonight we’re cooking this flavourful Moroccan Chicken. With a little love (and a little frying in oil ????) these mouthfuls of meaty goodness will become a household fave!


    Time : 35 minutes

    Serves : 4

    Ingredients :
    • 500g chicken breast, cut into bite sized pieces
    • 3 tbsp flour
    • Salt and pepper, to taste
    • ¼ cup cooking oil
    • 2 brown onions, diced
    • 2 tsp cinnamon
    • 2 tsp sumac
    • 1 tsp ground cloves
    • ¼ cup sultanas
    • ¼ cup pine nuts
    • ¼ cup coriander, chopped
    • 1 cup chicken stock
    • 1 lemon, juice only
    • 1 lemon, cut into wedges
    • Cooked couscous, to serve
    • Greek yoghurt, to serve
    Method :
    1. Heat 2 tbsp of oil in a pan. Coat chicken in flour. Toss the chicken in the pan until cooked and golden, then set aside.
    2. Add more oil to the pan, before adding in onions and cooking until softened. Add chicken back into the pan, along with the sultanas and spices. Add in your stock and cook on low for 5 mins.
    3. Lastly, add your pine nuts, coriander and lemon.
    4. Serve on a bed of cooked couscous, with a drizzle of Greek yoghurt, and a lemon wedge.

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • April 9

    Autumn Breakfast Ideas

    French,Toast,With,Blueberries,,Raspberries,,Maple,Syrup,,Morning,Breakfast.

     

    With the weather cooling down, it’s getting harder and harder to get out of bed. Here are four breakfast ideas that will have you excited to wake up and start cooking!

    1. French Toast

    Nothing says warm and toasty, like French toast. Add some maple syrup and fresh berries and you’ve got the perfect breakfast that will have you more than ready to conquer the day ahead!

    1. Porridge

    Include dates, cinnamon and cardamom for a warm, hearty breakfast. Satisfying and filling – what more could you want in a brekkie?

    1. Crepes with orange and passionfruit

    This combination will keep your immunity system strong during the change in weather, as well as giving your taste buds something to write home about. Passionfruit and oranges are in season during Autumn which means they are at their best!

    1. Pumpkin Spice Pancakes:

    Whip up a batch of fluffy pumpkin spice pancakes using pumpkin puree and warm spices like cinnamon, nutmeg, and ginger. Serve them with maple syrup and a dollop of whipped cream for a delicious Autumn treat.

    Hopefully this helps make the cold mornings a lot more bearable!

  • April 2

    Pumpkin Bread

    Pumpkin-bread

    Bye bye banana bread, we love you, but we’ve found someone new! ???? Our Pumpkin Bread recipe is a family favourite, and perfect for a mid-morning snack with a coffee. Using only the best pumpkin from your local fruit and veg shop, we think you’ll love this one!


    Time : 1 hour 30 mins

    Serves : 1 loaf

    Ingredients :
    • 210g butternut pumpkin, steamed and pureed
    • 1 cup plain flour
    • ½ tsp baking soda
    • ¼ tsp baking powder
    • 1 cup sugar
    • 1 egg
    • 6 tbsp butter, softened
    • ½ tsp ground cloves
    • ½ tsp cinnamon
    • ½ tsp nutmeg
    Method :
    1. Preheat oven to 180C. Grease or line a loaf tin with baking paper.
    2. In a large bowl, combine all dry ingredients (except for the sugar) and set aside.
    3. Beat the butter and sugar in a separate bowl until light in colour. Once light, beat in the egg until the mixture is light and fluffy. Add in your steamed pumpkin puree and beat once again.
    4. Fold the dry mixture into the wet ingredients, until the batter is well combined. Pour the mixture into the loaf tin and bake for approx. 60 mins or until a knife comes out clean.
    5. Once cooked, allow the bread to cool in the tin before turning out and slicing.

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

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