• 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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  • January 15

    Lammo NaNas

    Lammo NaNas

    A delicious twist on a true Aussie classic. Forget the baking, simply dip banana pieces into chocolate and coconut to enjoy. 


    Prep : 10 minutes

    Serves : 6

    Ingredients :
    Method :
    1. Place the chocolate in a clean, dry, heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 3-4 minutes or until the chocolate is melted and smooth.
    2. Peel and cut bananas into 4cm-thick rounds. Spread coconut into a shallow dish.
    3. Dip the banana pieces, one at a time in chocolate, turning to coat all sides. Allow excess to drain then roll in coconut to coat. Transfer to a tray lined with baking paper to set. Repeat with remaining banana, chocolate and coconut. 

    This recipe by A Better Choice !

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  • December 23

    Choc Cherry Brownie Slice

    Choc Cherry Brownie Slice

    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 : 1 hour 20 minutes

    Serves : 12

    Ingredients :
    Method :
    1. Preheat the oven to 170°C. Grease and line a 20cm x 30cm slice pan with baking paper.
    2. Place the butter and 250g of dark chocolate in a heatproof bowl. Place the bowl over a pan of simmering water, stirring until the mixture is melted and smooth.
    3. Remove the bowl from the heat, then quickly add in the eggs, sugar, flour, cocoa, cherries and 1 cup of desiccated coconut. Stir until combined.
    4. Pour the batter into the lined slice pan. Bake brownie in the oven for 25-30 mins or until a skewer inserted into the centre comes out with only a few crumbs. If you like a chewier brownie, you can pull it out of the oven earlier.
    5. Allow brownie to cool in the pan for 10-15 mins, then turn out onto a wire rack to cool completely.
    6. While the brownie is baking, heat the cream in a small saucepan over a medium heat, bringing to just below boiling point.
    7. Place the remaining 200g of dark chocolate in a heatproof bowl, then pour over the hot cream, stirring until mixture is melted and smooth. Set mixture aside to cool for 20-40 mins until the ganache is at room temperature.
    8. To serve, spread the ganache over the brownie, top with extra cherries and sprinkle over some more desiccated coconut.

    This recipe by A Better Choice !

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  • December 23

    Berry Punch

    BERRY PUNCH

    Bursting with fresh berries and fragrant mint from your local fruit and veg shop, this vibrant drink is as easy to make as it is to enjoy. Perfect for summer entertaining or simply treating yourself, it’s sure to be a crowd favorite.


    Prep : 5 minutes

    Serves : 10

    Ingredients :
    • 1.25L lemonade
    • 1.25L cranberry soft drink
    • 300g mixed berries (we used blueberries and strawberries)
    • 1 cup ice cubes
    • 1 small handful fresh mint leaves
    Method :
    1. Add lemonade, cranberry soft drink and berries to a jug and stir.
    2. Finally, add the ice cubes and mint leaves before stirring once again and serving!

    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 25

    Peach Donuts

    Peach Donuts

    We’re peachy keen on these Peach Donuts! Simple, tasty, and one the whole family will want to get involved in, this recipe is a winner!


    Prep : 30 minutes

    Serves : 6

    Ingredients :
    • 6 donut peaches
    • 1 cup water
    • 1/3 cup flour
    • 200g oats
    • 1/4 cup cream
    • 50g brown sugar
    • 50g butter
    Method :
    1. Peel the peaches and remove the core
    2. Mix flour and water well to make a batter
    3. Dip the peaches into the batter then cover with oats. Add to a baking tray
    4. Bake in a 200-degree oven for 20 minutes
    5. While the peaches are baking, add the cream, sugar and butter to a pot with a pinch of salt over medium heat
    6. Stir well until combined and it thickens 
    7. Add the sauce over the top of the peaches. Enjoy!

    This recipe by A Better Choice !

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  • November 15

    Seedless Watermelon Lemonade

    Seedless Watermelon Lemonade

    A refreshing cool drink on a hot summer day. Make a jug ready for the kids coming home from school – they will be so happy with this sweet (but healthy!) cool treat.


    Prep : 15 minutes

    Serves : 4

    Ingredients :
    Method :
    1. Using a blender, blend Seedless Watermelon, raspberries and water until smooth.
    2. Strain fruit blend through a fine mesh strainer and transfer to pitcher. Stir in sugar and lemon juice until the sugar dissolves.
    3. Refrigerate until chilled, about one hour.
    4. Stir briskly before serving.

    This recipe by A Better Choice !

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  • November 15

    Cherry Sangria

    CHERRY SANGRIA

    This perfect summer Sangria takes a seasonal favourite, the Cherry, and pairs it with Citrus for a refreshing twist on tradition!
    Chilled, tasty and easily scalable- say hello to this Cherry treat!

    You can sub in Lemonade, Soda water, or a non-alcoholic drop for an accessible (delicious!) option!


    Prep : 15 minutes + 1 hour refrigeration

    Serves : 6

    Ingredients :
    • 750ml Red or White Wine (a spicy shiraz or fresh sauvignon blanc is perfect
    • 300g pitted Cherries
    • 1 Orange
    • 1 Lemon
    • 1 Lime
    • 1L Lemonade
    • 1/4 Cup Caster Sugar (as desired)
    Method :
    1. Combine the wine and sugar in a large jug.
    2. Thinly slice the orange, lemon and lime and add to the wine mixture.
    3. Stir in the cherries and chill for at least 1 hour (or up to three days).
    4. When ready to serve, add the lemonade and serve over lots of ice. Alternately, serve the wine and the lemonade in separate carafes and allow people to mix the sangria themselves, to their taste!

    This recipe by A Better Choice !

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  • November 15

    Grape Summer Punch

    Grape Summer Punch

    The Grape Summer Punch is a crisp and refreshing drink that combines the sweetness of green and red grapes with the sparkle of lemonade and ginger ale. Finished with fresh lemon slices and ice, this punch is perfect for cooling off at any summer gathering, offering a burst of fruity flavor with every sip!


    Prep/Cook : 15 minutes

    Serves : 8

    Ingredients :
    Method :
    1. Place the seedless grapes in a food processor or blender. Blend until smooth
    2. Pass through a colander or coarse sieve to obtain the juice
    3. Combine the grape juice with the lemonade, ginger ale and lemon juice
    4. Place in a large jug or punch bowl with lots of ice
    5. Stir in the lemon slices and the red and green grapes
    6. Serve well chilled

    This recipe by A Better Choice !

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  • November 15

    Frosty Fruit Smoothie

    Frosty Fruit Smoothie
    The Frosty Fruit Smoothie is a refreshing blend of Greek yogurt, ripe peaches, and a hint of orange juice—a perfect balance of creamy and fruity! Nutritious and energizing, it’s a quick and easy pick-me-up that’s ideal for hot summer days and loved by all ages.


    Prep/Cook : 5 minutes

    Serves : 2

    Ingredients :
    Method :
    1. In blender or food processor, combine all the ingredients. Cover and blend on high for 1 minute, or until smooth.
    2. Serve immediately.

    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

    Zingy Orange Smoothie

     

    Zingy Orange Smoothie

    Want a zingy, refreshing summer smoothie? Try this delightful orange smoothie! We use both fresh oranges, and orange juice to create a rich zing.


    Prep : 5 minutes

    Serves : 2 people

    Ingredients :
    • 2 frozen bananas
    • 1 orange (peeled and cut into chunks)
    • 1 cup orange juice
    • 1 carrot
    • 3/4 cup milk
    • 1 tsp vanilla extract
    Method :
    1. Combine all ingredients into a blender, and blitz until smooth. Note: You might like to add some ice in if you’re not using frozen bananas.
    2. Pour into glasses and enjoy.

    This recipe by A Better Choice !

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  • November 11

    Beetroot and Caramelized Onion Dip

    Beetroot onion caramlised dip

     

    The perfect platter addition – creamy and sweet!


    Prep : 15 minutes

    Serves : 4 people

    Ingredients :
    • 1 x 250g Packet Snackable Carrots
    • 1 tbsp Butter
    • ½ small Onion, diced
    • 1 Garlic Clove, minced
    • 2 Cooked Whole Beetroots
    • ¼ cup Goats Cheese
    • 1 tbsp Extra Virgin Olive Oil
    • ½ small Lemon, juiced
    • Pinch Salt

    Method :

    1.Heat butter in a small frying.

    2.Add onion and garlic and cook until onion has lightly browned.

    3.Meanwhile, in a blender blitz beetroot, goats cheese, olive oil, lemon juice and salt.

    4.Stir through caramelised onion and garlic.

    5.Serve dip with carrots.

    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 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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  • 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 16

    Creative Kitchen Activities for School Breaks

    Kid At,Kitchen, School Holidays

    As the school holidays roll around, it’s a fantastic opportunity for families to slow down, unwind, and savour some quality time together. However, with more free time on your hands, it’s all too easy to fall into the trap of convenience foods, takeaway meals, and sugary snacks. To keep the holidays healthy, fun, and educational, why not get your kids involved in the kitchen? Here’s how:

    1. Plan Meals Together: Kick off the holidays by sitting down with your kids to plan the week’s meals. This not only gets them excited about food but also helps teach them about balanced eating and the importance of nutrition.

    2. Make Shopping an Adventure: Turn your grocery trips into a fun outing by bringing the kids along. Show them how to select fresh fruits, veggies, and lean meats, turning a task into a learning experience.

    3. Cook with a Smile: Make cooking a lively activity by playing some music, wearing aprons, and letting your kids experiment with various ingredients and flavours. This turns meal prep into a creative and enjoyable experience rather than a chore.

    4. Healthy Sweet Treats: Kids love sweets, especially during the holidays. Instead of store-bought sugary snacks, try baking healthier versions of their favourites. This way, they can still indulge in delicious treats without all the additives.

    5. Snack Station: To curb those holiday cravings, set up a snack station in the fridge or pantry stocked with healthy options. Think pre-cut fruit, veggie sticks with hummus, wholegrain crackers, and yoghurt. It’s a great way to keep them satisfied with nutritious choices.

    The school holidays can certainly be a time for indulgence, but by incorporating home cooking into your routine and involving your kids in the process, you’ll make the holidays both healthy and enjoyable for the whole family.

    Shop Brisbane’s freshest ingredients in-store or online.

     

  • August 28

    Cheese & Spring Onion Scones

    Cheese-Spring-Onion-Scones-800x520

    Dad’s going to love these Cheese & Spring Onion savoury scones this Father’s day ! Served warm with a knob of butter, they’re the perfect snack!


    Preparation time : 25 minutes

    Serves : 6-8

    Ingredients :
    • 225g plain flour
    • 2 ½ tsp baking powder
    • 25g butter, roughly chopped into cubes
    • 100g grated cheddar cheese
    • 2 spring onions, finely chopped
    • 70ml milk + a dash more
    • 60ml water
    • 25g cheddar cheese grated, for top
    Method :
    1. Preheat the oven to 200˚C fan forced, and line a baking tray with baking paper.
    2. Mix the flour with the baking powder and a pinch of salt.
    3. Rub the butter cubes into the flour mixture lightly with your gingers until the mixture resembles breadcrumbs.
    4. Add the grated cheese and spring onions, then gently mix.
    5. Combine the milk, water, and a splash of Worcestershire sauce (if desired), then pour into the flour mixture. Gently mix until the dough starts to come together.
    6. Tip the dough out onto a floured surface, then shape into a ball. Roll the dough out with a rolling pin until it is 3cm thick.
    7. To form the scones, either use a 6cm round cutter, or you can simply cut the dough into triangles.
    8. Carefully place the scones onto the lined baking tray, leaving space between each. Using a pastry brush, lightly brush the top of each scone with milk, then sprinkle with the additional 25g of grated cheese.
    9. Bake the scones in the oven for 12 mins, until golden. Once done, allow them to cool on a wire rack.
    1. Once done, remove pan from the oven and allow to cool in the pan for 30 mins to an hour before slicing. This gives the bars time to set.

    This recipe by A Better Choice ! 

    Shop for your ingredients in-store or online.

  • August 20

    Berry Crumble Bars

    Berry-Crumble-Bars-800x520

    Berries are the star of this sweet show! Our new Berry Crumble Bars are the warm winter dessert (or snack!) that you’ve been looking for. You could even swap out the berries for other fruits if you prefer!


    Preparation time : 1 hours

    Serves : 16

    Ingredients :
    • 500g mixed berries, frozen (we used strawberries, raspberries, and blueberries)
    • 185ml maple syrup
    • 1 ½ tbsp cornflour
    • 175g almond meal
    • 100g rolled oats
    • 70g plain white flour
    • ½ tsp salt
    • 110g coconut oil
    • 60g peanut butter (or your preferred nut butter)
    Method :
    1. Preheat oven to 175C and line a rectangle brownie pan with baking paper.
    2. In a medium saucepan, place the mixed berries, 60ml maple syrup and cornflour. Bring mixture to a simmer and cook for 10 mins, stirring occasionally, until the mixture has thickened. Remove from heat once done.
    3. While the berries are cooking down, combine the almond meal, rolled oats, flour and salt in a large mixing bowl.
    4. Add the coconut oil (solid), remaining 125ml of maple syrup and peanut butter to the dry ingredients and stir to combine. Note: You may need to use your hands in this step to ensure all ingredients are well incorporated.
    5. Place 2/3 of the dry mixture into the lined brownie pan, pressing down firmly with the back of a spoon or with your hands. Bake in the oven for 10 mins or until golden brown.
    6. Once baked, remove the pan from the oven. Top with the berry mixture, then crumble over the remaining crumble ingredients.
    7. Return the pan to the oven and bake for 20-25 mins, or until the top of the slice is golden brown.
    8. Once done, remove pan from the oven and allow to cool in the pan for 30 mins to an hour before slicing. This gives the bars time to set.

    This recipe by A Better Choice ! 

    Shop for your ingredients in-store or online.

  • August 20

    Cauliflower and Couscous Salad

    cous-cous-salad-800x520

    Looking for a healthy side dish? We have you covered with this delicious cauliflower and couscous salad.

    Popping with gorgeous colours this salad is perfect to serve at your next dinner party.


    Preparation time : 15 minutes 

    Serves : 6

    Ingredients :
    • 1 Cup Couscous*
    • 1 ½ Cup Boiling water
    • 1 Tbsp Olive oil
    • 1 small Onion, peeled and finely diced
    • 2 Cup Cauliflower, broken in to small florets
    • 1 Cup Pomegranate arils
    • 1 Cup Pistachio, shelled and unsalted
    • 1/3 Cup Dried cranberries
    • 1/3 Cup Fresh parsley, finely chopped
    • ¼ Cup Lemon juice, freshly squeezed
    • 1 ½ Tbsp Olive oil
    • Salt, to taste
    Method :
    1. Place the couscous in to a large heatproof bowl, add the boiling water and mix to combine. Cover the bowl either with a lid or foil and set aside for 5 minutes.
    2. Meanwhile heat 1 tablespoon of olive oil in a fry pan over medium heat. Add the onion and sauté for 2 minutes or until onions become soft. Add the cauliflower and continue to sauté for another minute or so, until the cauliflower is just tender, be sure not to overcook. Remove from heat and set aside.
    3. Return to the couscous and fluff with a fork to separate all the grains.
    4. Add the couscous to a serving bowl along with the cooked onion and cauliflower. Add all remaining ingredients and toss together. Season with a little salt.
    5. Either serve as a warm salad or cover and place in the refrigerator to chill and serve as a cold salad*.

    Recipe note: If serving as a cold salad, we suggest to add the pistachios just before serving so they don’t become too soft.

    * For a gluten free option you can swap the couscous for cooked quinoa instead.

  • August 15

    Baked Berry Yoghurt

    Baker-berry-yogurt-tubs-800x520

    Once you have tried our version of a berry yoghurt, we guarantee you won’t be wanting any flavoured yoghurts again. Baking the berries release their natural juices along with enhancing their flavour. The added spices along with the sweetness of the maple syrup is what takes the berries to the next level!


    Prep time : 20 minutes

    Serves : 16

    Ingredients :
    Method :
    1. Preheat an oven to 180 degrees.
    2. Line a baking tray with baking paper. Ensure the baking paper comes up the sides of the tray to capture all the juices from the berries.
    3. In a bowl combine all ingredients EXCEPT the yogurt, toss the berries with a spoon so that they are covered with the, lemon vanilla, syrup and spices.
    4. Place the berries on to the tray and bake in the oven for 15 – 20 minutes. Keep an eye on them towards the end of cooking time so they don’t burn. Take them out prior if you think they are done, this will be when there is plenty of juice and the berries are soft and slightly roasted.
    5. Once cooked, set aside to cool. Break the berries up slightly with the blunt side of a wooden spoon. Store in an airtight container in the fridge for up to one week.
    6. To make your berry yoghurt, serve approximately one third of a cup of yoghurt with 1 tablespoon of the baked berries, gently stir through.

    Recipe note: The baked berries are extremely versatile. Serve on top of porridge, bircher muesli, chia puddings, custard, or as a topping for a cake. Be as creative as you like!

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • August 6

    Raspberry and Lemon Yoghurt Cake

    Raspberry and Lemon Yoghurt Cake

    ???????? Indulge in the delightful flavours of our Raspberry and Lemon Yoghurt Cake! Moist, tangy, and bursting with fresh raspberries, it’s the perfect treat for any occasion. ????????

    Recipe by Breeanna Segafredo


    Prep time : 2 hours

    Serves : 12

    Ingredients :

    CAKE

    • 1 ½ cups all-purpose flour (190 grams)
    • 2 teaspoons baking powder (10 grams)
    • ½ teaspoon salt (2 grams)
    • 1 cup plain Greek yogurt (240 ml)
    • 1 cup sugar (200 grams)
    • 3 large eggs
    • Zest of 1 lemon
    • 1 teaspoon vanilla extract (5 ml)
    • ½ cup vegetable oil (120 ml)
    • 1 ½ cups fresh raspberries (200 grams)
    • 2 tablespoons lemon juice (30 ml)
    • Powdered sugar (for dusting)

    ICING

    • 1 cup (240 ml) heavy cream, chilled
    • 1 cup (225 grams) mascarpone cheese, chilled
    • 1 cup (125 grams) powdered sugar, sifted
    • 1 teaspoon vanilla extract
    • A few drops of pink food colouring (we prefer a small amount of beet juice for natural colouring)
    Method : 

    CAKE

    • Preheat the Oven: Preheat your oven to 175°C. Grease and flour a 23 cm round cake pan.
    • Mix Dry Ingredients: Whisk together 1 ½ cups flour, 2 teaspoons baking powder, and ½ teaspoon salt in a bowl.
    • Combine Wet Ingredients: In another bowl, mix 1 cup yoghurt, 1 cup sugar, 3 eggs, lemon zest, and 1 teaspoon vanilla extract until well combined.
    • Blend: Gradually add the dry ingredients to the wet mixture, stirring until smooth. Fold in ½ cup vegetable oil until fully incorporated.
    • Add Raspberries: Gently fold in 1 ½ cups raspberries.
    • Bake: Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted into the centre comes out clean.
    • Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with 2 tablespoons lemon juice and dust with powdered sugar before serving.

    ICING

    1. Whip the Cream: In a large mixing bowl, whip the heavy cream until soft peaks form.
    2. Add Mascarpone: Add the mascarpone cheese, powdered sugar, and vanilla extract to the whipped cream.
    3. Blend: Beat the mixture on medium speed until smooth and fluffy.
    4. Colour: Add a few drops of pink food colouring and mix until the icing is evenly coloured.
    5. Chill: Chill the icing in the refrigerator for 30 minutes before using.

    Note: This icing is perfect for cakes, cupcakes, and other desserts! Enjoy the light, creamy texture and delicate flavour.

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • 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 !

    Shop for your ingredients in-store or online.

  • July 3

    Pumpkin, Halloumi and Bacon Bagels

    Pumpkin-Halloumi-and-Bacon-Bagels-800x520

    Bagels so good, you’d think you were in New York! Start the day with a brunch of champions with our Pumpkin, Halloumi and Bacon Bagels. Who would go out to eat, when everything you need is at home!


    Prep/ cook time : 25 minutes

    Serves : 4

    Ingredients :
    Method :
    1. Pre-heat oven to 180C. On a lined baking tray, place the slices of pumpkin and drizzle with olive oil and dukkah. Roast until cooked through, but not crisp.
    2. In a pan, fry off the bacon and set aside on a paper towel lined plat to drain excess oil. In the same pan, fry off the halloumi until golden on both sides.
    3. While the halloumi is cooking, toast the bagels in the oven, or toaster.
    4. On the underside of each bagel “lid”, generously spread some basil pesto. Next, add a bed of spinach to the base of your bagel, before topping with bacon, sliced pumpkin, halloumi, and the pesto covered lid.

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • 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 !

    Shop for your ingredients in-store or online.

  • March 13

    Passionfruit Parfait

    Passionfruit parfait

    Passionfruit lovers, do we have a treat for you! Whether you want to eat one for dessert, breakfast or as an afternoon, your tummy will no doubt be happy about it! This recipe uses coconut yoghurt as a dairy-free alternative, but feel free to use Greek yoghurt or vanilla yoghurt instead.


    Time : 20 minutes

    Serves : 4

    Ingredients :
    Method :

    1. Halve each passionfruit and scoop out pulp into a small bowl.
    2. Beat egg whites until soft peaks form. Gradually add caster sugar and beat until stiff. Fold into yoghurt until smooth.
    3. Spoon some of the yoghurt mixture into each serving glass, then top with some of the passionfruit
    4. Serve and enjoy!

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • March 13

    Pear & Cucumber Smoothie

    Pear-Cucumber-Smoothie-800x520

    Cucumber and pear in a smoothie? Yep, it works and it’s delicious! Be sure to pop into your local fruit and veg shop to pick up the pear and cucumber!


    Time : 5 minutes

    Serves : 1

    Ingredients :
    • ½ medium cucumber, peeled
    • 1 medium pear, cored and chopped
    • 1 tbs peanut butter
    • 1 tbs chia seeds
    • 1 tsp ground cinnamon
    • 1 cup milk of your choice
    • 6-7 ice cubes
    Method :
    1. In the order listed, combine all ingredients in a blender. Blend until mixture is smooth and creamy.
    2. Serve with a side of cucumber and enjoy!

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • March 7

    Banana Bread with Coconut

    Banana Bread with Coconut

    You can’t get much better than a classic Banana Bread for morning tea! Use up your favourite Australian Bananas in this delicious recipe.

    Recipe provided by Australian Bananas


    Preparation time : 15 minutes

    Cook time: 45 mins

    Serves : 8

    Ingredients :
    • 300 gm or 3 large bananas mashed
    • 150 gm or ¾ cup caster sugar
    • 2 eggs
    • 125 ml or ½ cup of oil
    • 200 ml or ¾ cup of coconut milk
    • 1 teaspoon vanilla
    • 240 gm or 1 ½ cups plain flour
    • 80 gm or 1 cup of desiccated coconut
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 1/2 cup flaked coconut to decorate
    Method :
    1. Preheat the oven to 170C. Grease and Line a Large loaf tin ( approx. 24 x 10 cm)
    2. Mix the first 6 ingredients in a bowl.
    3. Mix the remaining dry ingredients (except the flaked coconut in another bowl.)
    4. Mix the two mixtures together and pour into the loaf tin.
    5. Bake for 45-50 minutes or until a knife inserted in the centre comes out clean.

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • March 5

    Julie Goodwin’s Roast Pumpkin, Spinach & Ricotta Pie

    Julie Goodwin’s Roast Pumpkin, Spinach & Ricotta Pie

    This delicious dish is at home on the dinner table or served at room temperature for a picnic.  There is no fiddly pastry – it creates its own delicate golden crust as it bakes. Vary it with parmesan grated over the top or fresh herbs stirred through the egg mixture before baking.


    Preparation time : 15 minutes

    Cook time: 1hr 10 mins

    Serves : 6

    Ingredients :
    • Half a large butternut pumpkin (750g) cut into a 2cm dice
    • 2/3 cup light olive oil (or vegetable oil)
    • ½ teaspoon nutmeg
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • 2 brown onions, sliced
    • 2 cloves garlic, chopped
    • 100g baby spinach
    • 6 eggs
    • 1 cup self-raising flour
    • 1 cup grated tasty cheese
    • 250g tub ricotta
    Method :
    1. Preheat oven to 200C (180C fan forced.)  Grease and flour a 24cm spring-form cake tin.
    2. Toss the pumpkin cubes with oil, nutmeg, salt and pepper and roast in a baking tray for 30 minutes or until soft and golden brown.
    3. In a frypan over medium heat, sauté onions and garlic in 1 tablespoon olive oil
    4. Take the pan off the heat and using tongs, toss the spinach through.  The spinach will wilt a little.
    5. In a bowl, beat the 6 eggs.  Add the remaining olive oil and mix well.  Add flour and whisk until there are no lumps.  Stir through the cheese and season with salt and pepper.
    6. Remove the pumpkin from the oven and lower the temperature to 180C (160C fan forced).  Toss the pumpkin through the onion-spinach mixture.  The spinach will wilt further.
    7. Place half the mixture in the base of the cake tin and pour half the egg mixture over.  Shake the tin to make sure the egg sinks all around the vegetables.  Put the other half of the pumpkin on top and top with the remaining egg mixture.
    8. Dollop the ricotta over the top, using a spoon burrow down a little so that there is some ricotta nestled inside the pie as well.
    9. Bake for 45 minutes or until golden brown and firm in the middle.

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

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