• February 1

    Roasted Corn with Smoked Chilli Mayo

    Roasted Corn with Smoked Chilli Mayo

    This dish features whole corn, charred to perfection, then generously coated with a creamy smoked chilli mayonnaise and topped with crunchy crushed corn chips.

    Recipe written by Luke Croston.

    Preparation time : 25 minutes

    Serves : 2

    Ingredients :
    • 2 Whole Corn, peeled
    • 100g Salted Corn Chips
    • 1 Fresh Lime
    • 5g Chilli Flakes
    • 5g Smoked Paprika
    • 60g Mayonnaise
    Method :

    1. Place the peeled corn into a hot pan.

    2. Cook the corn until it’s slightly charred, giving it that delicious roasted flavour.

    3. Crush the corn chips into rough crumbs.

    4. In a bowl, mix together the mayonnaise, smoked paprika, chilli flakes, and the zest and juice of half the lime.

    5. Once the corn is cooked to perfection, generously coat it with the smoky chilli mayonnaise.

    6. Sprinkle the crushed corn chips over the top for a delightful crunch.

    Don’t forget to serve with a fresh lime wedge for that extra zesty kick!

    Pro Tip: You can also grill the corn on the BBQ for that irresistible smoky flavour.

    This recipe by A Better Choice ! (Luke Croston).

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  • January 19

    Beetroot, Fig & Harissa Salad

    Beetroot, Fig & Harissa Salad

    A quick, easy and scrumptious one-bowl salad, meet this showstopping side-dish that could even star as a main event. This salad brings together the earthy flavours of Beetroot with the sweetness of Figs, and some spice thrown in for good measure.

    Preparation time : 1 hour

    Serves : 2-4

    Ingredients :
    • 3 large beetroots
    • 4 fresh figs 
    • 250g Greek yoghurt
    • 1 Tbsp Harissa Pasta
    • 1 Tbsp Dijon mustard
    • 1 lemon, juice and zest
    • 1/2 bunch of Parsley, chopped
    • Flake salt
    Method :
    1. Preheat the oven to 180c
    2. Wrap the beets in foil and place them into the oven for 40min or until a skewer easily goes all the way through the beet.
    3. Remove from the oven and let the beet cool down in the foil in the fridge
    4. Once cool peel the beet skin off and cut the root and top off.
    5. Cut the beetroots into rough 4cm pieces and place into a mixing bowl
    6. For the dressing mix the yoghurt, Harissa, Dijon and lemon together.
    7. Toss the beetroots in the dressing and season to taste.
    8. Top with freshly cut figs and parsley.

    Note: The beetroots can be roasted the day before

    This recipe by A Better Choice ! (Luke Croston).

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  • January 18

    Back to School : Lunch Box Qukes® Ham and Salad Monster Rolls

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    Lunchtime just got monstrously exciting with our Qukes® Ham and Salad Rolls! ????
    These rolls add a touch of creativity to the meal, making it a fun surprise for the little ones. ???? Pack them in lunchboxes for an exciting twist on an ordinary day! 

    Preparation time : 10 minutes

    Serves : 4

    Ingredients :
    • 250g Qukes® baby cucumbers
    • 1 avocado mashed
    • 4 green oak lettuce leaves
    • 4 slices tasty cheese
    • 4 slices ham
    • 4 round brioche bread rolls split
    • 1 carrot peeled, shredded
    • Large edible candy eyes for decoration
    Method :
    1. Slice 6 Qukes® lengthways, each into 4.
    2. Spread the avocado over both sides of the buns and arrange the lettuce over the bun bases. Top with cheese, ham, carrot and sliced Qukes®. Sandwich with the bun top. Secure the eyes with a little cream cheese or melted white chocolate to lolly pop stick or pretzel stick and insert into the bun.
    3. Place into lunch box with fresh fruit and vegetables.

    This recipe by A Better Choice !

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  • January 18

    Back to School : Perfection Berry Nutella Rice Paper Rolls

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    Prepare to be amazed by these berry-filled rice paper rolls! Filled with juicy berries and luscious Nutella! ???? ????
    Simple, sweet, and perfect for a quick and tasty snack that kids will love! ????

    _______________________________________________________________________________________________

    Preparation time : 45 minutes

    Serves : 8

    Ingredients :
    Method :
    1. Hull and thickly slice the strawberries.
    2. Beat the Nutella and the cream cheese together with hand mixer until well combined.
    3. Pour enough lukewarm water into a large shallow dish. Dip 1 rice paper sheet very quicky (1-2 seconds only) into the water then place on a clean dry benchtop.
    4. Place 4-5 berries 2cm in from one edge of rice paper. Dollop 1 tablespoon of Nutella mixture over the berries. Sprinkle with hazelnuts if using. Slice 1 lamington finger into 5 crossways and arrange over the Nutella mixture, (don’t overfill or the rolls will split). Roll up, folding edges in. Repeat with remaining ingredients.
    5. For the dipping sauce, combine the Nutella and milk in a bowl, mix well. Spoon into a small serving bowl, sprinkle with remaining hazelnuts and serve with berry Nutella rice paper rolls.

    This recipe by A Better Choice !

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  • January 10

    One Pan Chicken & Broccolini Noodle Stir Fry

    Recipe_HR_Broccolini_One-Pan-Chicken-and-Broccolini-Noodle-Stir-Fry_2023_04-1-800x520

    Have dinner done in under 30 with this delicious and nutritious stir-fry! Broccolini adds a crunchy texture with a slight peppery taste that the whole family is sure to love!

    _______________________________________________________________________________________________

    Ingredients :
    • 2 bunches Broccolini
    • 400g packet shelf-fresh, wholegrain wok-ready noodles
    • 600g chicken breast fillets, thinly sliced crossways
    • 175g capsicums, sliced
    • 4 green shallots, thinly sliced
    • 2 tbs reduced salt soy sauce
    • 2 tbs maple syrup
    • 2 tbs unsalted, dry roasted peanuts, chopped
    Method :
    1. Cut the Broccolini in half crossways.
    2. Place the noodles in a large heatproof bowl. Cover with boiling water. Stir to separate the noodles. Stand for 2 minutes. Drain, refresh under cold water. Drain well.
    3. Heat a lightly oiled, large non-stick frying pan or wok over high heat until hot. Add half the chicken in a single layer. Cook for 2 minutes on each side or until light golden and just cooked through. Remove to a plate. Repeat with remaining chicken.
    4. Add the Broccolini, capsicums and 1 tablespoon of water to the hot pan. Stir-fry for 3 minutes or until the Broccolini is just tender.
    5. Return all the chicken to the pan with the noodles, green shallots, and combined soy sauce and maple syrup. Cook, stirring, for 1-2 minutes, until hot.
    6. Sprinkle with peanuts. Serve.

    This recipe by A Better Choice !

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  • November 30

    Goats cheese and rocket salad with cherry dressing

    Goat cheese salad cherry dressing

    Goat’s Cheese and Rocket Salad, a perfect harmony of flavours and textures. Crisp and peppery rocket leaves complement the rich, creamy notes of goat’s cheese. Drizzled with a luscious cherry dressing, this salad is a vibrant celebration of freshness.

    Preparation time : 25 minutes

    Serves : 4 

    Ingredients :
    • 4 tablespoons olive oil
    • 2 tablespoons white balsamic vinegar
    • 1 teaspoon Dijon mustard
    • Salt
    • Pepper
    • Sugar
    • 8 fresh cherries, pitted and quartered
    • 300g rocket
    • 50g pine nuts
    • 300g fresh goats cheese in a log
    • 3 tablespoon cornflakes
    • 2 teaspoons oil
    • 3 green onions, finely sliced
    Method :
    1. In a bowl, whisk together the olive oil, vinegar and mustard to make a dressing. Season with salt, pepper and sugar and stir trough the cherries, set aside.
    2. Rinse rocket and spin dry.
    3. Heat a small frying pan and dry roast pine nuts until golden brown.
    4. Cut cheese into about 2cm wide discs.
    5. Place cornflakes in a sealed lunch bag and crush with your fingers.
    6. Place cornflakes on a plate and press cheese with both sides into cornflakes.
    7. Heat oil in a non stick frying pan and brown the cheese on both sides.
    8. Place cheese on paper towel, then arrange with the salad on a plate.
    9. Scatter over the onions, pine nuts and dressing and serve immediately.

    Recipe by A Better Choice

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  • November 22

    Asian-Style Chicken & Kanzi® Apple Salad

    Recipe by A Better Choice Shop for your ingredients in-store or online.

    Asian-inspired flavours come together in this delicious salad full of goodness and the crispy, sweet crunch of KANZI® Apples!

    Preparation time : 20 minutes

    Serves : 4

    Ingredients :
    • 2 Kanzi® apples, cored, halved, thinly sliced
    • ¼ cup (60ml) sweet chilli sauce
    • 2 tbs soy sauce
    • 1 lime, juiced
    • 520g pack pre made Coleslaw and crunchy noodle kit, salad and noodles only
    • 1 long red chilli, seeded, sliced (optional)
    • 1 cup coriander sprigs
    • 50g cashews, toasted, chopped
    Method :

    1. Place the sweet chilli sauce, soy sauce and lime juice in a screw-top jar and shake to combine. Season.
    2. Place the salad mix and noodles from the coleslaw kit in a bowl and toss to combine.
    3. Add apple, chilli, if using, coriander, half the cashews and half the lime juice mixture to the coleslaw mixture and toss to combine. Transfer to a serving platter. Arrange the chicken on top and drizzle with the remaining lime juice mixture. Sprinkle with the remaining cashews to serve.

    Recipe by A Better Choice

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  • November 8

    Watermelon, Rockmelon and Goat’s Cheese Salad

    Watermelon, Rockmelon and Goat’s Cheese Salad

    If you’re looking to add more fresh meals into your weekly eating, try our new Watermelon, Rockmelon and Goat’s Cheese Salad. It’s packed full of colour and flavour – what’s not to love!

    Preparation time : 15 minutes

    Serves : 6 (as a side dish)

    Ingredients :
    • ¼ watermelon, diced
    • ½ rockmelon, diced
    • 2 oranges, sliced into segments
    • 2 avocados, diced
    • 1 large cucumber, chopped into half moons
    • 200g goats’ cheese, crumbled
    • Mint leaves, torn
    • 1 lemon, juiced
    • 1 green chilli, thinly sliced
    • Salt and pepper, to taste
    Method :

    1. Cut up watermelon, rockmelon, oranges, avocados and cucumber. Assemble fruit and veg onto a serving dish.
    2. Top salad with goat’s cheese, green chilli and mint leaves.
    3. Drizzle lemon juice over the top of the salad and add salt and pepper if desired.

    Recipe by A Better Choice

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  • November 8

    Cherry Bircher Muesli

    Cherry-Bircher

     

    This cheeky way to start your morning will keep you feeling full but light. Our Cherry Bircher Muesli is a new spin on the Cherry, making use of the best of this seasons pickings!

    With sunflower seeds, slivered almonds and natural yoghurt, this healthy Cherry Bircher is just bliss!

    Preparation time : 10 minutes

    Serves : 1

    Ingredients :
    • 1 cup fresh Cherries, pitted & sliced
    • 1 cup low-fat natural yoghurt, or Coconut-yo
    • 1/4 cup of slivered almonds
    • 1 tspn of Sunflower Seeds
    • 1/2 cup rolled oats
    • 1/4 tspn cinnamon
    • 1/3 cup saltanas
    • 1 cup reduced fat milk/ Oat milk
    Method :
    1. Mix oats, sunflower seeds, sultanas and slivered almonds in a bowl.
    2. Cover the mixture in milk and soak overnight.
    3. The next morning, add yoghurt and cherries.
    4. Sprinkle cinnamon to taste.

    Recipe by A Better Choice

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