• July 4

    Green Bean, Feta & Walnut Salad

    Green Bean, Feta & Walnut Salad

    This salad packs a crunch!
    Our green bean, feta & walnut salad is a refreshing salad, perfect for lunch or as a side dish!

    Prep time : 15 mins

    Serves : 4

    Ingredients :
    Method :
    1. Bring a large pot of water to the boil. Add green beans and blanch for a few minutes. Drain pot and pop beans into a pot of cold water to stop the cooking process. 
    2. Combine the Dijon mustard, olive oil, lemon juice and salt and pepper in a small bowl to make the dressing. 
    3. Place beans on a serving platter or bowl and top with crumbled feta and walnuts. Pour dressing over the top and serve! 

    This recipe by A Better Choice.

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  • June 20

    Banana & Cinnamon Porridge



    The perfect way to feed the family in the morning and warm them from the inside out. This costs less than $5 per serve.      

    Prep : 20 minutes

    Serves : 3-4

    Ingredients :
    Method :
    1. Bring milk or water to a simmer in a large saucepan over medium heat. Stir in oats and with a pinch salt. Bring to the boil. Reduce heat to low to medium heat. Constantly stirring with a wooden spoon, cook for 5 minutes or until porridge thickens. 
    2. Remove from heat. Cover and stand for 5 minutes to thicken.  
    3. Serve into bowls. Top with slice banana, a dusting of cinnamon and a drizzle of maple syrup, sprinkle of brown sugar or honey. Sprinkle with nuts or seeds (optional) 

    This recipe by A Better Choice !

    NOTES 

    • You can alternatively mash the banana and stir it through your porridge 
    • To cook in the microwave, place oats and 3 cups cold water in a large, microwave safe bowl. Microwave, uncovered for approximately 6 minutes or until cooked through 

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  • June 20

    Banana Choc Chip Mug Cake

    Banana and Chocolate Chip Cake

    Making dessert in a pinch? Mug cake is the answer! With gooey choc chips and deliciously creamy Australian Bananas, this recipe is a hit!

    Prep : 10 minutes

    Serves : 2

    Ingredients :
    Method :
    1. Spray a microwave-safe mug with cooking spray.
    2. In a mug, melt the butter in the microwave, for about 10 seconds.
    3. Once melted, add the brown sugar, egg, milk, and mashed banana and stir. Once incorporated, add the flour with baking powder. Stir until combined then top with chocolate chips.
    4. Microwave for approx. 2 minutes.
    5. Let rest to cool in the microwave for approx. 5 minutes before adding sliced banana or desired toppings.

    This recipe by A Better Choice !

    Notes:

    For the best results use an overripe banana.

    Placing a plate under the mug will make cleaning up easier if it does end up overflowing.

    If you don’t have flour + baking powder, you can use self-raising flower.

    Microwave: every microwave is very different, so results may vary slightly. You may need to cook for 1 minute 45 seconds or 2 minutes 15 seconds. Start with 2 minutes.

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  • June 13

    BBQ Capsicum Rings with Eggs

    A fun and colourful way to start the day! Thick rings of capsicum are lightly grilled on the BBQ, then filled with eggs and cooked to perfection. The capsicum acts as a natural mould, holding in the egg while adding sweetness and crunch. Simple, nutritious, and great for breakfast or brunch

    Prep : 15 minutes

    Serves : 4-6

    Ingredients :
    Method :
    1. Prep the Capsicum Rings:  Slice the capsicums horizontally into 1.5–2cm thick rings. Remove any seeds or white pith inside each ring.
    2. Preheat the BBQ: Get your BBQ hot and lightly oil the griddle plate or flat hotplate section.
    3. Cook the Rings: Place the capsicum rings on the BBQ hotplate and let them soften slightly (about 1–2 mins per side). This helps seal the bottom so the egg doesn’t leak out.
    4. Crack in the Eggs: Carefully crack an egg into each capsicum ring. If it leaks a bit, just nudge the whites back in with a spatula. Lower the BBQ lid (if it has one) and cook until the egg whites are set but the yolks are still runny (about 5–8 mins). For firmer yolks, cook a bit longer.
    5. Season & Serve: Sprinkle with salt, pepper, and any optional toppings like herbs or cheese. Serve hot on toast, as a side, or on their own with a dollop of relish or aioli.

    This recipe by A Better Choice !

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  • June 6

    Watermelon, Cucumber & Feta Salad

    Watermelon Cucumber and Feta Salad

    This refreshing Watermelon, Cucumber & Feta salad is the perfect Summer dish! It’s both sweet and salty making for a fun mouthful every bite, not to mention it’ll look beautiful on the kitchen table! Enjoy as a side, a light lunch, or impress guests at a barbeque or dinner!

    Prep : 15 minutes

    Serves : 4

    Ingredients :
    • ¼ small seedless watermelon, cut into triangles
    • 1 small red onion, sliced thinly
    • 1 Lebanese cucumber, shaved
    • 100g feta cheese, crumbled
    • ½ cup mint leaves, torn
    • 1 lime, juiced
    • 1 tbs olive oil
    • 1 tbs balsamic vinegar
    • Pinch of salt & pepper
    Method :
    1. Place watermelon, red onion and cucumber in a bowl or arrange on a platter.
    2. Top with the crumbled feta and torn mint leaves.
    3. Drizzle over the lime juice, olive oil and balsamic vinegar.
    4. Season with salt and pepper and serve!

    This recipe by A Better Choice !

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  • May 30

    Healthy Loaded Fries

    Healthy Loaded Fries

    These Healthy Loaded Fries are the perfect, delicious Friday night snack or side dish the whole family will keep going back for!

    A healthy twist on Friday night chips includes fresh produce such as tomatoes, avocado and of course everyone’s favourite – potato!

    Prep : 50 minutes

    Serves : 2

    Ingredients :
    Method :
    1. Preheat the oven to 220℃.
    2. In a large oven-proof dish, add potatoes and toss with olive oil. Add the salt, oregano, and smoked paprika, then toss again.
    3. Bake for 30 minutes or until they start to go crispy.
    4. Meanwhile, slice the spring onions and chop the tomatoes.
    5. Dice the avocado in a small bowl and season with a good pinch of sea salt.
    6. Once the potatoes are ready, top with the spring onion, parmesan, and feta, then put dish back in the oven for another 5-10 minutes.
    7. Remove dish from the oven, and scatter over the tomatoes, avocado, and lime wedges. Enjoy!

    This recipe by A Better Choice !

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  • May 9

    Egg Muffins with Bacon and Capsicum


    Keep your mum out of the kitchen this weekend with egg muffins! She’ll love you for it. Plus, the veggies in them will give her that energy boost she needs for the day.

    Prep : 30 minutes

    Serves : Makes 12

    Ingredients :
    Method :
    1. Preheat the oven to 180C. Prepare a 12-cup muffin tray. Divide the cheddar cheese, bacon, and spring onion and Capsicum evenly into each muffin cup.
    2. In a large bowl, whisk eggs, salt, and pepper. Pour egg mixture ¾ full into each cup and gently stir the mixture.
    3. Bake for 20 minutes or until fully set.

    This recipe by A Better Choice !

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  • May 9

    Fluffy Banana Pancakes with Pecans


    Thinking of what to make Mum for breakfast in bed this Mother’s Day? These fluffy banana pancakes are an excellent choice. They are naturally sweetened with lovely ripe bananas (which are of plenty this time of year) and offer an added crunch with the addition of pecans sprinkled over the top.

    Get the whole family involved in the kitchen this Sunday. Kids love lending a hand and these pancakes are so easy to make, even the littlest of hands will be able to get involved.

    Prep : 15 minutes

    Serves : 12

    Ingredients :
    Method :
    1. In a mixing bowl, using a hand or electric mixer, beat eggs for 2 minutes until frothy.
    2. Add flour, baking powder, milk and oil and mix to blend well.
    3. Stir in the mashed bananas until well combined.
      Heat a non-skillet over medium heat and lightly grease. Pour 1/4 cup of batter for each pancake.
    4. Cook until edges become dry, approximately 2 minutes per side. Repeat with remaining mixture until all used greasing the pan if necessary between pancakes.
    5. Top with slices of banana, drizzle with honey or maple syrup and sprinkle with pecans.
    6. Serve immediately and enjoy!

    This recipe by A Better Choice !

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  • April 17

    Roasted Fennel, Asparagus and Salmon

    Roasted Fennel, Asparagus and Salmon
    Entertaining over the Easter long weekend? Give these Easter Salmon Skewers a go, they will be a crowd favourite for sure!

    These salmon skewers are easy to make and super healthy. Balance out all those Easter treats with this well balanced, nutritious Easter meal. Serve as a delicious weekend lunch or a light dinner. Cook them under a grill (as the recipe suggests), or if you prefer cook them outside on the Barbeque. This may be particularly nice if you have guests over to share a meal, barbequing will also slightly enhance the flavour.

    Prep : 2 hours

    Serves : 6

    Ingredients :
    Method :
    1. Preheat oven to 200°C/180°C fan-forced. Combine oil, garlic and lemon juice in a bowl. Season with sea salt and pepper. Brush salmon with half of the oil mixture.
    2. Place fennel, fennel fronds and lemon in a large baking pan lined with baking paper. Drizzle with remaining oil mixture. Toss to combine. Roast, turning once, for 20-25 minutes until almost tender.
    3. Remove from oven, add asparagus and salmon, flesh-side up to the pan. Roast for 12-15 minutes or until salmon is just cooked through. Serve with aioli and lemon wedges
    Good for you … Fennel

    A good source of dietary fibre, which helps the intestine function normally and also vitamin C, a vitamin that contributes to the function of the body’s normal immune system.

    Has virtually no fat and few kilojoules so is a useful food for those trying to control weight.

    A source of potassium.

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  • April 17

    Carrot and Fig Cake

    Carrot and Fig Cake

    Impress the Easter Bunny this year with a deluxe version of his favourite… Carrot cake!

    Taking advantage of fig season we have revamped the classic carrot cake and turned it in to something really special. With their unique, delicate sweet flavour, the addition of figs certainly takes this cake to the next level. Be sure to choose clean, dry figs with thin, unblemished skin, this will ensure excellent taste. For this recipe you want to also be certain you use ripe figs that are soft when gently squeezed, yet still hold their shape.

    We’re certain this recipe will quickly become a firm Easter favourite and it won’t be just the Easter Bunny hoping back for more.

    Prep : 1 hour 30 minutes

    Serves : 24

    Ingredients :
    Method :
    1. Preheat oven to 180C.
    2. Lightly grease a 23cm cake tin.
    3. To puree the figs, add the chopped figs, water and vanilla in to a blender or food processor. Blitz on high for 1 minute or until smooth. Set aside.
    4. In a mixing bowl, lightly beat together eggs and egg whites.
    5. In a separate bowl sift together flour, sugar, baking powder, baking soda, salt and cinnamon into the mixing bowl. Stir to blend.
    6. Add pureed figs, beaten eggs, carrots, pineapple, raisins and nuts, fold through until blended. Turn into the lightly greased cake tin.
    7. Bake in oven for 35 to 40 minutes or until cake tests done in centre. Set aside to cool for 5 – 10 minutes before turning out on to a wire rack.
    8. While cake cools, blend together the softened cheese, butter and pineapple juice with an electric mixer. Blend and whip in the sugar.
    9. Once the cake has cooled to room temperature, spread the cream cheese frosting over the top.

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  • April 9

    Easter Salmon Skewers

    Easter Salmon Skewers

    Entertaining over the Easter long weekend? Give these Easter Salmon Skewers a go, they will be a crowd favourite for sure!

    These salmon skewers are easy to make and super healthy. Balance out all those Easter treats with this well balanced, nutritious Easter meal. Serve as a delicious weekend lunch or a light dinner. Cook them under a grill (as the recipe suggests), or if you prefer cook them outside on the Barbeque. This may be particularly nice if you have guests over to share a meal, barbequing will also slightly enhance the flavour.

    Prep : 2 hours

    Serves : 6

    Ingredients :
    Method :
    1. Cut the fish into 36 even cubes.
    2. Make the marinade, mix olive oil, lemon juice, minced clove of garlic and dill in a glass bowl (do not use metal), add salt and pepper.
    3. Add the pieces of salmon, turning occasionally. Keep refrigerated for 90 minutes to 2 hours (it can stay in the marinade for up to six hours, but no longer).
    4. Just before you are ready to cook the kebabs, prepare your vegetables.
    5. Cut the zucchini in to 12 pieces. Remove any other leaves of the Brussel sprouts and trim. Blanch the Brussel sprouts in small pot of boiling water until they just turn bright green (3-5 minutes).
    6. Make your kebabs starting with threading 1 piece of fish, 2 pieces of vegetables, 1 piece of fish, another piece of vegetable and ending with another piece of fish. Repeat until you have all 12 kebabs done.
    7. Make sure all the pieces touch, but don’t squash together. Push all up to sharp end, leaving a long handle to hold easily under grill or on barbecue.
    8. Line a tray with baking foil. Place under the grill for 5 to 6 minutes each side. Do not put them too close to the heat, they will burn on the outside before they are cooked inside. They should take approximately 10 to 12 minutes to cook properly so they are succulent inside and golden on the outside.
    9. Serve with your favourite side salad or even just crusty bread with some lemon juice to squeeze over them.

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  • March 27

    Roast Beef with Garlic Veggies

    Roast Beef with Garlic Veggies
    Can’t go wrong with a roast! Our Roast Beef with Garlic Veggies is a dinner dish that pleases the whole family! Featuring juicy roast beef and an array of roasted veggies.

    Prep : 1 hour 30 minutes

    Serves : 6

    Ingredients :
    Method :
    1. Preheat the oven to 220C. Combine seasoning ingredients then press ½ onto the beef. In a large bowl use the remaining seasoning with oil and vegetables and toss to combine.
    2. Place the beef on a rack in a shallow roasting plan. Place vegetables around the beef. Roast for 35.45 minutes. Remove beef once cooked and let it stand for 20-25 minutes.
    3. Continue roasting vegetables for a further 10 minutes or until slightly browned. Carve roast across the grain and serve with vegetables.

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  • March 21

    Air-fried Broccoli and Corn cheese balls

    Air-fried Broccoli and Corn cheese balls
    Crunchy on the outside, cheesy and gooey on the inside with just the right amount of corn and broccoli to make you feel like the kids are at least eating some vegetables. These are a perfect after-school hot snack to keep little hands out of the cookie jar. But these aren’t just for the kids, they will have big hands coming back for more as well. They make great party snacks as you can make them ahead and pop them in the air fryer just before guests arrive. Serve with your favorite dipping sauce and watch them dissapear.

    Prep : 60 minutes

    Serves : 6

    Ingredients :
    Method :
    1. Start with broccoli florets and corn kernels until beginning to soften.
    2. Whisk two eggs in a large bowl, add cooled broccoli florets and corn kernels, cheese, paprika, garlic powder, a pinch of salt, and ¼ cup of panko bread crumbs. (If you are using cream cheese in your cheese mixture only add enough egg to allow balls to form and stick together)
    3. Shape the mixture into balls using 1 x heaped tablespoon for each, they should be roughly golfball-sized. Place in a single layer on a plate and refrigerate for at least 30min to set.
    4. Prepare crumbing station, using three small bowls. Add flour to one bowl, whisk two eggs in another bowl and add the remaining panko bread crumbs to the third bowl. 
    5. Remove balls from refrigerator, roll in flour and shake off excess, dip in egg and allow excess to drip off then roll in panko crumbs. 
    6. Spray or brush crumbed balls with oil and air-fry at 200C for approx 20 – 25min or until golden.
    7. Serve warm with a sauce of your choice.

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  • March 21

    Easter Passionfruit Cupcakes

    Easter Passionfruit Cupcakes

    Looking for something sweet this coming Easter that doesn’t consist of either chocolate or hot cross buns?! We have you covered with these fantastic passionfruit cupcakes the whole family will love.

    Take advantage of an abundant supply of passionfruit currently in season and try something new. The sweet yet subtle tropical flavours of the passionfruit sure shines through in these light fluffy cupcakes.  Decorate your cupcakes all things Easter, perfect if you’re entertaining or perhaps enjoying a picnic over the long Easter weekend.

    Prep : 40 minutes

    Serves : 12

    Ingredients :
    Method :
    1. Preheat oven to 180C.
    2. Line a muffin tray with 12 – 18 cupcake liners, the number will depend on the size you are using.
    3. In a large mixing bowl, cream the butter, sugar and eggs until light and fluffy.
    4. Sift the flour and mix through with the creamed butter mixture.
    5. In a separate bowl, mix together the passionfruit pulp and milk. Add to your cupcake batter and stir through ensuring there are no lumps.
    6. Scoop the cupcake batter in to your cupcake cases two thirds of the way up.
    7. Bake in preheated oven for approximately 20 minutes, or until done.
    8. Set aside too cool for 5 minutes, before turning out to a wire rack.

    For Passionfruit syrup:

    1. Add all the syrup ingredients to a small saucepan over low to medium heat.
    2. Continuously stir until all the sugar is dissolved.
    3. Drizzle over warm cakes to serve.

    Serving suggestion: You can either ice these delicious cupcakes with your favourite variety of frosting such as a butter icing or cream cheese. Decorate how you wish. These cupcakes can also be served with a passionfruit syrup. Make the passionfruit syrup as suggested below and drizzle over while the cupcakes are still warm soon after they come out of the oven.

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  • March 14

    Zucchini Corn Cakes

    Zucchini Corn Cakes

    Sick of having food that you are have worked hard in preparing come back stale or soggy in your child’s lunchbox? These Zucchini corn cakes are sure to be gobbled up leaving a very satisfying empty lunch box to return home from school.

    Feel free to make these zucchini corn cakes ahead of time to use for quick to pack lunch boxes during the week. They will last a couple of days when stored in an airtight container, they will also freeze well for several weeks. You will also find these zucchini and corn cakes can also make a really versatile meal, for an easy weeknight meal you could serve with a little sour cream, avocado and freshly made salsa. Enjoy!

    Prep : 30 minutes

    Serves : 8

    Ingredients :
    Method :
    1. In a large bowl, stir together cornmeal, flour, soda, ground cumin, salt and pepper.
    2. Using large holes on a grater, grate the zucchini to make 3/4 cup (packed). Squeeze with your hands to extract excess moisture.
    3. In a medium-size bowl, mix the egg, buttermilk, oil, zucchini, corn and spring onion.
    4. Pour the wet mixture into dry ingredients and stir until evenly moistened.
    5. Heat a large fry pan over medium-high heat. Grease lightly with butter.
    6. Spoon about 2 tablespoons of batter onto fry pan for each cake, spreading batter to make 3 inch cakes. Cook until tiny bubbles form in the centres and edges of cakes appear dry; turn and cook other sides until browned and cakes puff slightly.
    7. Serve 2 or 3 cakes per person.
      * For a gluten free option substitute the spelt flour for buckwheat flour.

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  • March 14

    Lemon Yoghurt Cake

    Lemon Yoghurt Cake

    Put the kettle on! It’s time for our scrumptious, crumbly lemon yoghurt cake. The zest of many-a-lemon makes up this delightful morning tea. Cut a slice, and relax. 

    Prep : 15 minutes | Cook: 50 minutes

    Serves : 12

    Ingredients :
    • 1 ½ cups plain flour
    • 2 tsp baking powder
    • ½ tsp salt
    • 1 cup Greek yoghurt
    • 1 cup white sugar
    • 3 eggs
    • 2 tsp lemon zest (roughly the zest of 1 lemon)
    • ½ tsp vanilla extract
    • ½ cup vegetable oil
    • 1/3 cup white sugar
    • 1/3 cup lemon juice, freshly squeezed
    • Icing sugar, to serve
    Method :
    1. Preheat the oven to 180°C. Grease a loaf pan with butter or cooking spray.
    2. In a medium sized bowl, combine the flour, baking powder and salt. In a separate bowl, whisk together the yoghurt, sugar, eggs, lemon zest, vanilla, and oil.
    3. Add the wet ingredients to the dry ingredients and mix until well combined using an electric mixer, or by hand.
    4. Pour the mixture into the loaf pan and bake for around 50 minutes or until a toothpick comes out clean.
    5. To make the lemon glaze, combine the lemon juice and sugar in a small saucepan over low heat until the sugar dissolved, and the mixture is clear.
    6. Once the cake has cooled slightly in the pan, carefully transfer it onto a cooling rack. Drizzle over the lemon glaze and sprinkle over some icing sugar if desired.

    This recipe by A Better Choice !

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  • March 13

    Avocado & Banana Smoothie

    Avocado Banana Smoothie

    Who doesn’t love a quick pick-me-up drink? Our avocado and banana smoothie will get you right through to dinner! 🥑🍌

    Prep : 5 minutes

    Serves : 2

    Ingredients :
    Method :
    1. Combine milk, yoghurt, banana, kiwi, avocado, chopped kale leaves, and mint into a blender and blend until smooth.
    2. Top with honey and mint leaves to serve.

    This recipe by A Better Choice !

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  • February 26

    CUSTARD APPLE TEACAKE

    Custard Apple Teacake

    Have you tried a custard apple before? This fruit surprisingly tastes like custard and mimics the texture.

    Prep : 65 minutes

    Serves : 8

    Ingredients :
    Method :
    1. Preheat the oven to 180C. Combine sugar and cinnamon in a small bowl and set aside.
    2. Using an electric beater, beat butter, and extra sugar in a large bowl until creamy consistency. Add in eggs 1 at a time.
    3. Sift flour, remaining cinnamon, ginger and cloves into a medium bowl. Add one-third of the flour mixture into the butter mixture and mix well. Add in one-third of the milk and mix well. Repeat this process in 2 batches.
    4. Spoon mixture into a springform pan. Arrange custard apple over the top and sprinkle with cinnamon mixture. Bake for 40-45 minutes.

    This recipe by A Better Choice !

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  • February 20

    Chicken and Avocado Blended Burgers

    Chicken and Avocado Blended Burgers

    There is no denying that burgers are one of the best weeknight dinners, especially when made the Blenditarian way! This recipe blends 25% mushrooms and 75% chicken mince and are packed full of extra flavour!

    This recipe was created by Blenditarian!

    Prep : 35 minutes

    Serves : 4

    Ingredients :
    Method :
    1. Preheat oven to 160 ℃ and line a baking tray with baking paper.
    2. Add the grated mushrooms, mince, egg, breadcrumbs, spices and seasoning to a large bowl. Mix to combine.
    3. Divide the mixture evenly and shape into four patties.
    4. Heat oil in a large frying pan over medium-high heat. Cook the patties for 4-5 minutes on each side. Remove from the pan and place on the prepared tray. Cover with foil and place in the oven to keep warm while you prepare the remaining ingredients.
    5. Place Turkish rolls on a baking tray and in the oven for 5 minutes to warm slightly.
    6. Place the avocado and lime juice in a small bowl. Use a fork to mash and mix to combine.
    7. To make the sauce, combine the mustard, maple syrup and mayonnaise.
    8. To assemble the burgers, cut the Turkish rolls in half then place the chicken patty on the base of each roll. Top with rocket or baby spinach, cabbage and a dollop of avocado. Finish with the mustard sauce.

    This recipe by A Better Choice !

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  • February 12

    Passionfruit Mousse

    Passionfruit Mousse
    Our NEW Passionfruit Mousse is picture perfect! This smooth, creamy mousse topped with beautiful fresh Passionfruit from your local Fruit and Veg shop is a light treat that’ll delight.

    Prep : 10 mins + 4 hours chill time

    Serves : 4

    Ingredients :

            PASSIONFRUIT CONCENTRATE
    • 1 ½ cups passionfruit pulp (approx. 8 passionfruit)
    • 1 cup water
    • ¾ cup white sugar
    • Juice of 2 lemons

      MOUSSE
    • ½ + 1/3 cup of passionfruit concentrate
    • ¼ cup + 2 tbsp thickened cream
    • ½ can sweetened condensed milk (197.5g)
    • Fresh passionfruit pulp, to garnish
    Method :
    1. To prepare the passionfruit concentrate, scoop the pulp out of each passionfruit. Pour the pulp into a pot over a high heat, then add the water and sugar and bring mixture to a boil. Reduce the heat and simmer on low until the mixture has reduced. Put mixture through a sieve and allow to cool. Put the concentrate in a lidded jug, then keep refrigerated.
    2. In a blender, blend together the passionfruit concentrate and the condensed milk.
    3. Next, add the thickened cream and blend until well combined.
    4. Pour the mixture into ramekins or small glasses, then refrigerate overnight or for a minimum of 4 hours.
    5. Serve topped with fresh passionfruit pulp. Enjoy!

    This recipe by A Better Choice !

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  • January 23

    Watermelon Crushes

    Watermelon Crushes

    Beat the summertime heat with these deliciously refreshing crushes! Kids and adults alike are going to love them and best of all they are super healthy while tasting like a treat.

    In summer it is particularly important to keep your body hydrated. Drinking water is obviously an important way to ensure you stay hydrated, however eating high water content foods can also help a great deal too. Did you know that watermelon is in fact 92% water? Better yet, watermelon is low in sugar (it is one of the lowest calorie fruits) while being high in vitamins and minerals.

    While eating sliced watermelon is definitely a favourite family past time (where siblings spit the seeds at each other), we are sure these watermelon crushes have the potential to also become a special treasure of your family’s summertime memory vault.

    One more recipe note we couldn’t leave unsaid…. And this one is adults only! These crushes are also brilliant mixed with a little vodka, a fantastic way to enjoy a beverage on a hot summers evening while enjoying the company of friends and family!

    Prep : 5 minutes

    Serves : 4-6

    Ingredients :
    • 3 ½ Cup Watermelon, seeded and cut in to chunks
    • 2 Cup Frozen coconut water, in cubes
    • 1 Lime, skin removed
    • 1 Tbsp Fresh mint leaves
    • 1 tsp Fresh ginger, peeled and finely grated (optional)
    Method :
    1. Add all the ingredients to a high speed blender and blitz on high for 30 seconds.
    2. Pour in glasses and serve immediately.

    This recipe by A Better Choice !

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  • January 15

    Mushroom, Prawn and Chorizo Skewers

    Mushroom, Prawn and Chorizo Skewers

    This decadent treat is not only delicious but also makes the perfect gift for foodies. Need a last-minute idea? Box it up and share the joy! Sweet, rich, and bursting with cherry goodness, it’s sure to impress. 🎁❤️

    Prep : 40 minutes

    Serves : 1-2

    Ingredients :
    Method :
    1. Preheat the BBQ to a medium heat.
    2. Assemble the skewers by alternating mushrooms, prawns and chorizo slices on a double skewer. Depending on the length of the skewers, you should be able to repeat this sequence twice.
    3. Combine the olive oil with half of the chopped parsley and any remaining marinade from the garlic prawns.
    4. Drizzle the prepared skewers with half of the parsley oil mixture. Use a pastry brush to ensure the mushrooms and chorizo are coated.
    5. Place the skewers on the preheated BBQ plate and cook for 2-3 minutes or until slightly charred and the prawns turning orange. Brush with the remaining parsley oil mixture before turning and cooking for a further 2-3 minutes.
    6. Remove from the BBQ plate and transfer to a serving platter. Garnish with the remaining chopped parsley.
    7. Serve the skewers with antipasto vegetables of your choice.

    This recipe by A Better Choice !

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  • December 18

    Savoury French Toast with Avocado, Tomato & Bacon

    Savoury French Toast with Avocado Tomato Bacon

    Fresh avocado and tomato are the cherry on top of this savoury dish! Say hello to our Savoury French Toast 👋🏼 If you love sweet french toast, give this one a go! We guarantee it’ll tick all your boxes!

    Prep : 30 minutes

    Serves : 2

    Ingredients :
    • 4 slices bacon
    • 1 cup cherry tomatoes
    • 4-6 slices thick cut bread
    • 2 large eggs
    • 3 tbsp whole milk
    • ½ tsp chilli powder (optional)
    • 2 tbsp butter
    • 1 avocado, thinly sliced lengthwise
    • ¼ cup feta, crumbled
    • 1 tbsp coriander, chopped
    Method :
    1. Heat the oven to 90C. The oven will be used to keep food warm.
    2. Heat a fry pan over a medium-high heat, then cook the bacon in a single layer in the pan, turning once until brown and crisp on both sides, about 6-8 mins.
    3. Once cooked, transfer the bacon to a plate lined with paper towel, then place in the oven to keep warm.
    4. In the same pan, add the tomatoes and lightly season with salt and pepper. Sauté until the skins darken. Once cooked, transfer tomatoes to a bowl and place in the oven to keep warm.
    5. In a large shallow bowl, whisk the eggs, milk, chilli powder (if using) and a pinch of salt.
    6. Wipe out the pan, then return pan to a medium heat with 1 tbs of butter. Dip the pieces of bread, one at a time into the egg mixture, being sure to coat them thoroughly.
    7. Once coated, place the bread in the heated pan to cook for 6-8 mins, turning once. Cook a couple of pieces at a time, placing cooked pieces in the oven to keep warm.
    8. To assemble, divide the french toast between two plates. Top with bacon, avocado, then tomatoes. Sprinkle over the feta and coriander, then enjoy!

    This recipe by A Better Choice !

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  • December 18

    Santa Hat Brownies

    SANTA HAT BROWNIES
    If you were in search of a last minute dessert, we’ve got you covered! These adorable Santa Hat Brownies are the perfect sweet treat for all ages.

    Prep : 50 minutes

    Serves : 9

    Ingredients :
    • 1 cup milk or dark chocolate
    • ½ cup chocolate chips
    • ¾ cup plain flour
    • 1 tsp vanilla extract
    • ¾ cup vegetable or coconut oil
    • ½ tsp salt
    • ¼ tsp baking soda
    • 2 eggs
    • ¾ cup brown sugar
    • 2 tbsp water
    • 9 fresh strawberries, hulled
    • Pre-made frosting
    Method :
    1. Preheat your oven to 180C and line an 8×8 pan with baking paper.
    2. In a bowl, combine the flour, salt and baking soda.
    3. In another bowl, whisk together the eggs, brown sugar and vegetable oil until well combined, then whisk in the vanilla and water.
    4. Add your wet ingredients to your dry ingredients, and mix well to combine.
    5. Melt 1 cup of chocolate in the microwave in short bursts or on the stove top, then stir into your brownie batter.
    6. Lastly, stir in ½ a cup of chocolate chips or bits.
    7. Pour the brownie batter into the lined baking pan and bake for 50 mins or until just firm to touch.
    8. Remove the brownies from the oven and transfer them to a cooling rack to cool.
    9. Once your brownies have cooled down, cut them into 9 squares. To make the Santa hats, top each brownie with a piped dollop of frosting, then a strawberry, and a small blob of frosting on top.

    This recipe by A Better Choice !

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  • December 3

    Watermelon Cake

    Watermelon Cake

    Eating fruit has never been so fun! Kids will love helping to construct (and eat!) this Watermelon cake! 🍉

    Prep : 20 minutes

    Serves : 15 

    Ingredients :
    Method :
    1. Cut two large cross sections from each watermelon, around 6-8cm thick. Cut one piece into a 20cm round, another into a 16cm round, and a final one into a 12cm round.
    2. Place the 20cm round onto a serving platter. Spread some yoghurt over the top, then top with the 16cm round. Spread yoghurt over the top once again and top with the 12cm round.
    3. Cut your fruit into 1cm slices. Using an assortment of cookie cutters, cut the rockmelon, mango, and kiwi fruit into shapes.
    4. Using our picture as a guide, decorate the watermelon cake with the fruit shapes and berries. Enjoy!

    This recipe by A Better Choice !

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  • November 25

    Mango Muffins

    Mango Muffins

    Transform your muffins by adding some sweet, sweet Mango into the mix! These Mango Muffins are soft, wholesome, and oh so tasty! Perfect for a quick grab and go breakfast or as a snack.

    Prep : 30 minutes

    Serves : 12-18 (depending on size of muffin pan)

    Ingredients :
    • 1 ½ cups whole wheat flour
    • 1 ½ cups plain flour
    • ½ tsp salt
    • 4 tsp baking powder
    • 1 cup granulated sugar
    • 1 cup buttermilk
    • 2 large eggs
    • 1 tsp vanilla extract
    • ½ cup canola oil
    • 1 ½ cups fresh mango flesh, diced
    • ¼ cup sliced almonds (optional)
    Method :
    1. Preheat oven to 190C and grease a muffin pan with butter or spray oil.
    2. In a large bowl, combine the flours, salt, baking powder and granulated sugar using a large spoon.
    3. In a separate bowl, combine the buttermilk, eggs, vanilla extract, and oil.
    4. Next, pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Finally, gently fold through the diced mango.
    5. Fill the holes in the muffin pan until almost full, noting that the muffins will rise slightly when baking.
    6. Sprinkle each muffin with sliced almonds, if using.
    7. Bake in the oven for 16-18 mins or until a knife inserted into the centre of a muffin comes out clean. Allow muffins to cool on a wire rack for 5 mins before serving.

    This recipe by A Better Choice !

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  • November 13

    Zespri™ Kids’ Punch

    Zespri™ Kids’ Punch

    After the perfect drink for to impress at a party? We’ve got you covered with this fruit punch using Zespri™ SunGold™ Kiwifruit!

    Prep/Cook : 15 minutes

    Serves : 8

    Ingredients :
    • 6 Zespri™ SunGold™ Kiwifruit, peeled
    • Juice of 1 lime
    • 12 mint leaves
    • 1 Tbsp caster sugar
    • Crushed ice, to serve
    • 250ml-500ml sparkling mineral water, chilled
    • Paper or reusable straws, to serve
    • 8 small mint sprigs, to garnish
    Method :
    1. Cut off the tops from two Zespri™ SunGold™ Kiwifruit. Cut each into 1cm thick slices. Use a 4cm heart-shaped cookie cutter to cut a heart from 8 slices. Set hearts aside on a plate.
    2. Place the remaining 4 Zespri™ SunGold™ Kiwifruit in a high-speed blender jug. Add lime juice, mint leaves, and sugar, then blend until smooth.
    3. Half-fill 8 serving glasses with crushed ice. Pour the Kiwifruit mixture over the ice, then top up with a little sparkling mineral water.
    4. Serve with straws, garnish with mint sprigs, and decorate with Zespri™ SunGold™ Kiwifruit hearts on the edge of the glasses.

    This recipe by A Better Choice !

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  • November 13

    Fruity Breakfast Burritos

    Fruity Breakfast Burritos

    Every breakfast should be this pretty… and easy! Say hello to our NEW Fruity Breakfast Burritos 🍉🫐🥝A soft tortilla topped with yoghurt, fresh Fruit from your local Fruit and Veg shop, and muesli – yum!

    Prep/Cook : 15 minutes

    Serves : 4

    Ingredients :
    Method :
    1. Prepare the fruit for the wraps by chopping everything except the blueberries into small pieces.
    2. Spread some yoghurt over the wraps. Next, arrange the fruit on top of the yoghurt. Top with some fresh mint leaves and muesli. You can add a drizzle of honey if you’d like a touch more sweetness.
    3. Now you’re ready to serve! Carefully roll up the wraps, trying to keep as much of the fruit in as possible. Enjoy!

    This recipe by A Better Choice !

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  • November 11

    Cara Cara Orange Chicken Skewers

    Cara Cara Orange Chicken skewers

    Are you looking for a flavourful low-fuss dinner recipe that can pre-prepared the day ahead? This recipe allows you to cook the meat and vegetables all in one saving time and effort. These juicy chicken skewers are bursting with flavour thanks to the sweet Cara Cara orange marinade. By adding orange slices to the skewers we add an extra citrusy kick and ensure the chicken breast doesn’t dry out. Feel free to swap out the vegetables for your family’s favourites, zucchini, cherry tomatoes and snow peas all work well too.

    Prep : 45 minutes + 1 hour marinating time

    Serves : 4 people

    Ingredients :
    • 2 Cara Cara Oranges
    • 2 large chicken breasts cubed into bite-sized pieces
    • 1 Red Capsicum
    • 1 Red Onion
    • 2 x cloves of garlic minced
    • 1 tbsp light soy sauce
    • 1 tbsp honey
    • cracked black pepper
    • vegetable oil
    • 1 bunch fresh coriander for garnish
    • 1/2 tbsp cornflour
    • 1 tbsp water
    Method :
    1. Make marinade by combining the zest and juice of one Cara Cara Orange with soy sauce, honey, garlic and black pepper in a large container.
    2. Dice the chicken into even bite-sized pieces roughly 2-3cm cubes and add to the marinade. Close the lid and shake to combine.
    3. Allow the chicken to marinate in the fridge for at least 1 hour (or overnight).
    4. Halve the orange and slice into 2-3mm slices.
    5. Cut capsicum and onion to the same size as the chicken pieces.
    6. If you are using wooded skewers, soak them in water 30 min before use to avoid burning.
    7. Lightly brush the barbeque with vegetable oil and then pre-heat to medium-high heat.
    8. Reserve the chicken marinade and make the skewers.
    9. Thread the marinated chicken, vegetables and folded-over orange slices onto the skewers, and spray or brush with vegetable oil.
    10. Grill the skewers for 8-10 minutes on each side or until the chicken is well cooked.
    11. Meanwhile, combine cornflour and water in a small bowl.
    12. Bring the reserved marinade to the boil in a small saucepan over medium-high heat. Boil for at least 2 minutes to ensure any juices from the chicken are cooked.
    13. Turn down the heat to a simmer then add the cornstarch slurry & continue to stir until the sauce thickens.
    14. Drizzle sauce on the skewers, garnish with fresh picked coriander and serve immediately.

    This recipe by A Better Choice !

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  • November 11

    Choc-Heaven Cake by Katherine Sabbath

    Choc-Heaven Cake by Katherine Sabbath

    The very talented Katherine Sabbath recreated her grandmothers black forest cake with a CherryHill twist!

    Thank you to @katherine_sabbath for this cherry inspired recipe and image

    Ingredients :
    • 3 cups (480g) self-raising flour
    • 2 1/2 cups (570g) caster sugar
    • 1 1/2 cups (140g) unsweetened cocoa powder
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 teaspoon instant coffee powder
    • 1 1/2 cups (375 ml) buttermilk
    • 3 large free-range eggs
    • 3/4 cup (170g) melted coconut oil
    • 2 teaspoons vanilla extract
    • 1 1/2 cups (375 ml) boiling water

    TO DECORATE

    • 300g cherries, halved with pips removed
    • 150g cherry jam (other berry jams are also fine!)
    • 600mls cream, whipped
    • 15 x cherries (Optional: Dust half or all in edible gold powder)
    • Block of your favourite chocolate
    Method :

    1. 1. Preheat the oven to 160ºC (320ºF) fan forced. Grease three 18 cm (7 inch) round cake tips with cooking oil spray & line with baking paper.

      2. Using an electric mixer fitted with the paddle attachment, whisk the flour, sugar, cocoa, bicarb soda, salt & coffee powder until combined.

      3. Add the buttermilk, coconut oil, eggs & vanilla & mix on medium speed until well combined. Reduce the speed, carefully add the boiling water & mix until well combined.

      4. Divide the batter between the cake tins. Bake for 45–50 minutes or until a skewer inserted into the centre of the cakes comes out clean. Remove from the oven & allow the cakes to cool for about 20 minutes, then remove from the tins & transfer to a wire rack to cool completely.

      5. Place bottom layer of cake onto a cake stand or serving platter & generously spread over whipped cream, followed by some dollops of jam, & stud with halved cherries. Repeat with the remaining two layers of cake,.

      6. To add the final decorations, use a potato peeler or grater on the longest edge of the chocolate block & cover the top of cake with chocolate shavings. Finish with some whole cherries as well as some show stopping gold-dusted cherries!

    This recipe by A Better Choice !

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  • October 24

    Mango Iced Tea

    Mango iced tea

    5 ingredients… that’s all you’ll need to make our refreshing Mango Iced Tea!

    Prep : 15 minutes

    Serves : 1 jug

    Ingredients :
    • 1L water
    • Lemon juice
    • 3 teabags
    • 2 mangoes
    • 2tbs sugar
    Method :
    1. Boil water, add tea bags and let steep for 10mins.
    2. To make the mango puree, peel and dice ripe mangoes and blend until smooth.
    3. Remove teabags, leave to cool and add mango puree.
    4. Add lemon juice to taste.

    This recipe by A Better Choice !

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  • 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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  • September 26

    Strawberry Cookies

    Strawberry-Cookies-800x520

    These Strawberry Cookies are so good they won’t last long… unless you manage to hide them from mischievous mouths! Using beautiful fresh Strawberries from your local Fruit and Veg shop, they’re a sweet treat that the fam will be begging for every week!

    Prep/Cook : 30 minutes

    Serves : 12

    Ingredients :
    • 170g fresh strawberries, hulled and diced
    • 1 cup plain flour
    • 1 tsp baking powder
    • ¼ tsp salt
    • ¼ cup white sugar + 1 tbsp for garnish
    • 3 tbsp unsalted butter, cold
    • 1/3 cup thickened cream + 1 tbsp, chilled
    Method :
    1. Preheat oven to 180°C, and line a large baking tray with baking paper.
    2. In a medium bowl, add the flour, baking powder, salt, and sugar. Stir until combined. Next, add the butter, using your fingertips to rub it into the flour mixture until butter is evenly dispersed.
    3. Add the thickened cream and diced strawberries to the dough, gently stirring until just combined.
    4. Scoop dough into balls and place onto the lined baking tray – mixture should make around 12 cookies. Sprinkle the tops of each cookie with some white sugar, then bake in the oven for 20 mins or until golden brown and cooked through.
    5. Once done, remove tray from the oven and transfer cookies to a wire rack. Allow cookies to cool completely before serving.

    This recipe by A Better Choice !

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  • September 26

    Pear & Burrata Walnut Salad

    Here’s a fun salad to whip up! Burrata is all the hype at the moment and our Pear Burrata Salad incorporates creamy burrata cheese with the sweet crunch of fresh pear!

    Prep : 10 minuteS

    Serves : 4

    Ingredients :
    method :
    1. In a large serving bowl, arrange the rocket, pears and burrata cheese.
    2. In a small bowl, whisk together the olive oil, vinegar, salt, and pepper.
    3. Drizzle some dressing over the salad and garnish with walnuts.

    This recipe by A Better Choice !

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  • September 11

    Blueberry and White Chocolate Cookies

    Blueberry and White Chocolate Cookies

    Your weekend sweet treat for the kiddos is sorted with our Blueberry and White Chocolate Cookies! ????

    Naturally coloured and sweetened by bursts of berries, you’ll be dying to sneak a few out of the jar before they notice!

    Preparation time : 10 minutes

    Cooking Time : 15 minutes

    Chill Time : 20 minutes

    Serves : 6-12

    Ingredients :
    • 1 cup all-purpose flour
    • 1/2 tsp baking powder
    • 1/8 tsp salt
    • 1/3 cup unsalted butter, softened
    • 1/3 cup + 1 tbsp granulated sugar
    • 1/3 cup fresh blueberries
    • 1/2 cup white chocolate chips
    Method :
    1. Preheat your oven to 200°C. In a small bowl, whisk together the flour, baking powder and salt. Use an electric mixer to cream together the butter and sugar, then add the blueberries and combine on a high speed.
    2. Gradually fold the dry ingredients in with the wet ingredients to form the dough. Then, gently mix in the white chocolate chips. The dough will need to be chilled for 20 minutes in the freezer before shaping into 6-12 balls (depending on which sized cookies you’d like).
    3. Bake the cookies for 10-15 minutes. Let cool on a wire rack, then serve!

    This recipe by A Better Choice ! 

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  • September 11

    Spiced Coconut Chicken with Asparagus

    Spiced Coconut Chicken with Asparagus

    Our Spiced Coconut Chicken with Asparagus is a delicious dish for Spring and beyond AND it’s packed full of veggies!

    Preparation time : 30 minutes

    Serves : 4

    Ingredients :
    Method :
    1. Heat oil over medium – high heat and panfry chicken strips until browned on both sides. Remove from pan and set aside.
    2. Add onion, curry paste and capsicum to pan and stir-fry 4 minutes. Add asparagus, bok choy and baby corn and toss well over heat.
    3. Stir in browned chicken and coconut milk and bring to boil. Reduce heat and simmer 4 minutes. Serve with steamed rice.

    This recipe by A Better Choice ! 

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