• 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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  • 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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  • 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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  • 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 ! 

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  • 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.

  • July 8

    Winter Porridge with Turmeric Baked Fruits

    Winter Porridge with Turmeric Baked Fruits

    Warm up in the morning with our NEW Winter Porridge with Turmeric Baked Fruits. Creamy oats topped with gorgeous spiced, baked fruits… hello deliciousness!


    Prep/ cook time : 45 minutes

    Serves : 4

    Ingredients :

    PORRIDGE

    FRUIT

    Method :
    1. To make the baked fruits, firstly wash the apple and pear, then slice them into wedges, removing seeds and cores. Note: There’s no need to peel the skins off – we recommend leaving them on!
    2. Slice the orange into wedges, leaving the skin on again.
    3. Preheat oven to 200C. Line a tray with baking paper.
    4. In a non-stick pan, heat the honey, cinnamon and star anise until the honey gets darker in colour. Carefully add in all the fruits, ginger and turmeric. Coat the fruit in the honey mix, then transfer the contents of the pan to the lined tray. Roast in the oven for 10 mins.
    5. Once done, remove the tray from the oven, and set aside while you prepare the porridge.
    6. In a juicer, wash and juice the carrots and apple. Set the orange zest aside then juice the orange.
    7. In a saucepan, add the oats, then add a mix of the carrot, apple and orange juice (around 400ml). Add a pinch of salt, then bring the mix to a boil. One boiling gently, reduce heat and allow to simmer.
    8. Add the milk and simmer for 10 mins, or until the porridge is creamy and the oats are soft. Add the orange zest and grate in the fresh ginger.
    9. Give the porridge a stir, adding more milk if needed. To serve, divide the porridge between four bowls, then top with the baked fruits.

    This recipe by A Better Choice !

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  • May 27

    Creamy Vegan Mushroom Soup

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

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


    Prep/ cook time : 30 minutes

    Serves : 2

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

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

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

    This recipe by A Better Choice !

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  • April 10

    Roast Veg Pearl Couscous Salad

    Cous-cous-salad

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


    Prep : 20 minutes

    Cook : 40 minutes

    Serves : 6 – 8 

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

    This recipe by A Better Choice !

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  • March 26

    Curried Cauliflower Salad with Pearl Couscous

    Curried Cauliflower Cous Cous

    This hearty roast cauliflower salad is fresh but filling. Made with fresh parsley, pearl couscous, dried cranberries, toasted almonds and a creamy lime-tahini dressing, it is a delicious combination of sweet, spicy and tangy flavours. The salad is best enjoyed fresh for optimal texture, but you can also keep leftovers in the fridge for up to 3 days.

    Recipe by Liz Douglas from Glow Diaries.


    Serves : 4

    Ingredients :

    CAULIFLOWER:

    • 1 medium cauliflower cut into florets (approx. 1kg)
    • 3 tbsp olive oil extra virgin
    • 2 tsp curry powder
    • 1/2 tsp ground cumin
    • 1/2 tsp garlic powder
    • 1/2 tsp ground turmeric
    • 1/2 tsp salt
    • 1/4 tsp chili powder, optional

    PEARL COUSCOUS SALAD:

    • 1 cup dry pearl couscous
    • 2 cups vegetable broth
    • 1/2 red onion thinly sliced
    • 400g canned lentils, drained and rinsed
    • 1/4 cup dried cranberries or currants
    • 1/2 cup fresh parsley roughly chopped
    • 1/2 cup roughly chopped almonds, toasted

    CREAMY TAHINI DRESSING:

    • 1/4 cup tahini hulled
    • 1 lime juiced
    • 2 tbsp water
    • 1 tsp garlic powder
    • 1/2 tsp ground cumin
    • salt and pepper to taste
    Method :
    1. Preheat oven to 200°C.
    2. In a large mixing bowl, combine the cauliflower florets, 2 tablespoons of olive oil, curry powder, garlic powder, turmeric, chili powder, salt, and black pepper. Toss well to coat.
    3. Spread the cauliflower on a baking sheet lined with parchment paper. Drizzle with the remaining 1 tablespoon of olive oil. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender. Stir or flip the mixture halfway through cooking for even browning. Set aside to cool.
    4. In a medium-sized saucepan, bring the vegetable broth to a boil. Add the pearl couscous and cook to the time indicated on packet instructions. Once cooked, fluff the couscous with a fork and set aside to cool.
    5. In a large salad bowl, combine the cooked pearl couscous, lentils, curried cauliflower, finely chopped red onion, cranberries and roughly chopped parsley.
    6. In a separate small bowl, whisk together the tahini, lime juice, water, garlic powder, ground cumin, salt, and pepper until well combined. Adjust the consistency by adding more water if needed.
    7. Pour the creamy tahini dressing over the salad and toss gently to coat all the ingredients.
    8. Garnish with toasted almonds and serve.

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  • 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 !

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  • 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 !

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  • 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 !

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  • February 16

    Vegan Bircher Muesli

    Vegan-Bircher-Muesli

    We LOVE bircher muesli in the summertime because it’s a cool, fresh take on the classic warm oats! Try our new Vegan Bircher Muesli today! The best part is topping it with your favourite fresh, seasonal fruits????????


    Preparation time : 15 minutes

    Serves : 4

    Ingredients :
    • 1 medium granny smith apple, unpeeled and grated
    • 1 cup rolled oats
    • ½ cup apple juice
    • ½ cup dairy-free yoghurt, plus extra to serve
    • 1 tsp cinnamon
    • ¼ cup almonds or walnuts, chopped
    • 2 tbs sunflower or pumpkin seeds
    • 2 cups seasonal fruit, chopped
    • Maple syrup, to serve (optional)
    Method :
    1. Combine all ingredients in a large bowl.
    2. Cover and refrigerate overnight.
    3. To serve, evenly distribute the bircher muesli between four serving bowls. Dollop some dairy-free yoghurt on top (coconut yoghurt is delicious with this recipe), then sprinkle over the nuts and seeds. Top with the chopped seasonal fruit of your choice and drizzle over maple if you desire.

    This recipe by A Better Choice !

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  • February 7

    Apple, Pear & Rhubarb Crumble

    Apple Pear Rhubarb Crumble

    This irresistible dessert features a luscious combination of apples, pears, and rhubarb, topped with a golden, crunchy crumble.


    Preparation time : 40 minutes

    Serves : 6

    Ingredients :
    • 4 Apples, peeled and diced into large pieces
    • 2 Pears, peeled and diced into large pieces
    • 1 Small bunch of rhubarb, washed and cut into 2cm pieces
    • 150g Butter
    • 200g Raw Sugar
    • 100g Plain Flour
    • 60g Rolled Oats
    • 20g Vanilla Paste
    • 5g (1 teaspoon) Cinnamon
    Method :

    1. Preheat the oven to 180°C.
    2. Mix the diced apples, pears, rhubarb, vanilla paste, and 100g of sugar together, coating the fruit evenly. Add the mixture to a baking dish.
    3. For the crumble topping, rub the flour and butter together until you achieve a breadcrumb-like consistency. Then, add the rolled oats, remaining sugar, and cinnamon. Mix well to combine.
    4. Sprinkle the crumble mixture evenly over the top of the fruit in the baking dish.
    5. Place the dish in the preheated oven and bake for 15-20 minutes or until the crumble is golden brown.
    6. Allow it to cool slightly and enjoy, especially when served with a scoop of vanilla ice cream.

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

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  • February 7

    Roast Eggplant, Lemon & Garlic Dip

    Roast Eggplant Dip

    This delectable dip features roasted eggplants, aromatic garlic, zesty lemon, and a touch of grilled red pepper, all brought together with the goodness of olive oil.


    Preparation time : 40 minutes

    Serves : 4

    Ingredients :
    • 2 Eggplants
    • 1 Clove Garlic, chopped
    • 1 Fresh Lemon
    • 60g Olive Oil
    • 30g Grilled Red Pepper, diced
    • 1/4 Bunch Parsley, chopped
    • Flake Salt
    Method :

    1. Preheat the oven to 200°C.

    2. Place the eggplants into the hot oven and roast them until they become super soft.

    3. While the eggplants are roasting, mix the chopped garlic, olive oil, lemon juice, and zest together to create a zesty dressing.

    4.Once the eggplants are soft, remove them from the oven and let them cool for 10 minutes.

    5. Peel the eggplants and place them into a serving bowl.

    6. Drizzle the zesty dressing over the eggplants.

    7. Garnish the dip with diced grilled red pepper and chopped parsley.

    Pro Tip: You can also grill the eggplants on the BBQ for a smoky twist.

    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 4

    Julie Goodwin’s Eggplant, Zucchini & Chickpea Curry

     

    Whip up a easy and cozy curry made with eggplant, zucchini, and chickpeas! It’s a burst of comforting flavours in every bite !


    Preparation time : 20 minutes

    Serves : 4

    Ingredients :
    • 2 cups basmati rice
    • 2 tablespoons vegetable oil
    • 1 red onion
    • 2 cloves garlic
    • ¼ cup Thai red curry paste
    • 1 medium eggplant
    • 2 zucchini
    • 1 x 400g tin crushed tomatoes
    • 1 x 400ml tin coconut cream
    • 1 x 400g tin chickpeas
    • 1 tablespoon brown sugar
    • 1 tablespoon fish sauce
    • ¼ bunch coriander
    Method :
    1. Put the rice with 3 cups of water in the rice container and put the lid on. Microwave on High for 18 minutes.
    2. Place the chef pan over medium heat with the oil in it. Peel the garlic and peel and quarter the onion.  Place in the mini food processor and blitz until finely chopped. Place the onion and garlic mixture in the pan and allow to cook gently for 1-2 minutes. Stir occasionally. Add the curry paste and continue to cook for a minute.
    3. Peel the eggplant and slice 2cm thick. Cut the slices into cubes and add to the pan.  Cut the zucchini in quarters lengthways and then into 2cm pieces. Add to the pan and mix everything together.
    4. Add the tomatoes and coconut cream to the pan.  Stir and bring to the boil.  Strain the chickpeas in the colander and rinse under the tap.  Add to the pan and bring back to the boil.  Simmer rapidly until the eggplant has cooked through – about 6 minutes.  Remove from the heat and add the brown sugar and fish sauce. (Taste to see if it needs more of wither of those things.) Scatter with the leaves from the coriander.  Remove the rice from the microwave and fluff with a fork. Serve to the table with the curry.

    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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  • October 25

    Halloween Banana Ghosts

    Banana-Ghosts

     

    Banana ghosts or Boo-nanas? Either way, these are an easy and healthy snack to make to get in the Halloween spirit this October!


    Preparation time : 20 minutes

    Serves : 6

    Ingredients :
    • 6 bananas, peeled
    • ¾ cup desiccated coconut
    • 180g Caramilk or white chocolate, melted
    • 50g dark choc chocolate, melted
    • 18 dark choc bits
    • You will also need 6 paddle pop sticks
    Method :
    1. Trim 1cm from the end of each banana. Scatter the coconut onto a tray.
    2. Thickly brush the melted Caramilk chocolate over 1 banana to completely coat, then roll in the coconut to coat. Insert a paddle pop stick in the trimmed end. Set aside on a tray lined with baking paper while preparing the remaining bananas.
    3. Using a little melted chocolate, secure the choc bits for the eyes and nose. Spoon the remaining dark chocolate into a snap lock bag and cut a small hole in one corner. Pipe on the eyebrows. Refrigerate for 15 minutes until set. Serve.
    4. Tip: On a warm Halloween night you can freeze these ghosts for 30 minutes before serving.

    Recipe by A Better Choice

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  • October 11

    Snowpea, Broccolini and Macadamia Salad

    Snow pea salad

    The crisp snow peas and mild earthy broccolini paired with fresh zingy herbs and creamy lemony avocado dressing are a fabulous combination.

    If you have extra Avocados it might be worth making a double batch, this dressing also goes great with grilled meat, especially fish. Leave the dressing mixture a bit thicker and serve with cucumber and carrot batons for an easy dip.


    Preparation time : 20 minutes

    Serves : 4 

    Ingredients :
    • 300g snow peas
    • 2 bunches of broccolini
    • 3/4 cup fresh coriander leaves
    • 1/2 cup fresh mint leaves
    • 1/2 cup unsalted macadamia nut halves
    • 1 ripe avocado
    • 2 cloves of avocado minced
    • 1/4 cup of extra virgin olive oil
    • 1/4 cup of fresh coriander leaves
    • 1/4 cup of lemon juice freshly squeezed
    Method :
    1. Trim and wash the snowpeas and broccolini.
    2. Wash the herbs and separate 1/4 cup of coriander leaves.
    3. Fill a large saucepan halfway with water and a pinch of salt and bring to a boil.
    4. Combine avocado, oil, lemon juice, coriander, salt and pepper in a blender & pulse until smooth. If the dressing is too thick to pour, add a little water bit by bit until the dressing is the right consistency
    5. Prepare an ice bath by adding ice to a large bowl of water.
    6. Add the broccoli to the boiling water, after 2 minutes add the snowpeas and blanche for 1 additional minute.
    7. Immediately drain vegetables & add to the ice bath, this will stop them from overcooking & allow them to stay crisp.
    8. Drain the cooled vegetables and add them to a salad bowl, toss with mint leaves and remaining coriander leaves.
    9. Sprinkle over the macadamia nuts and drizzle with the avocado dressing.

    Recipe by A Better Choice

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  • September 4

    Broccolini® Tofu Green Goddess Lunch Bowl

    Broccolini_Tofu-Green-Goddess-Lunch-Bowl

    You’ve seen the trending Green Goddess Salad, but it’s time to level it up with Broccolini®. Healthy, easy to prepare and so tasty, Broccolini® adds another level to this nutritious salad that’s perfect for a packed lunch, or an easy dinner!

    _______________________________________________________________________________________________

    Preparation : 20 minutes

    Serves : 2 People

    Ingredients :
    • 1 bunch Broccolini®, halved lengthways
    • 300g firm tofu
    • 3 tbs olive oil
    • 1 tbs apple cider vinegar
    • 1 tbs Dijon mustard
    • 1 tbs maple syrup or agave
    • 2cm piece fresh ginger, peeled, grated
    • 1 lemon, halved
    • 4 small Brussel sprouts, halved
    • 4 medium Cavolo Nero leaves, stem removed (if not available use silverbeet or radicchio leaves)
    • 1 avocado, quartered
    • ½ cup readymade green goddess dressing (see tip)
    • ¼ cup (40g) pistachio kernels, toasted
    • 1 long green chilli, thinly sliced
    • 2 tbs chopped chives
    Method :
    1. Place the tofu onto a tray lined with paper towel. Cover with a double layer of paper towel and press down firmly to remove the excess moisture from the tofu. Cut the tofu into 2cm cubes.
    2. Combine the olive oil, apple cider vinegar, Dijon mustard, maple syrup, ginger and juice from 1 lemon half in a bowl. Mix well.
    3. Preheat the oven to 230°C fan forced. Place the tofu into a lightly greased roasting pan and spoon over half the maple dressing. Turn tofu to coat all over. Place into the pre-heated oven and roast for 5 minutes.
    4. Remove the roasting pan from the oven, and add the Broccolini® and the Brussels sprouts. Roast for a further 10 minutes until Broccolini® is tender. Remove the roasting pan from the oven.
    5. Move the roasted vegetables and tofu to one side of the pan. Tear the Cavolo Nero leaves and add to the other side of the roasting pan. Add the remaining maple syrup and toss to coat in the pan juices. Set aside to cool to room temperature.
    6. Divide the Broccolini®, Brussels sprouts, tofu, cavolo Nero and avocado between two bowls. Spoon over the green goddess dressing, sprinkle with toasted pistachio, green chilli and chives. Serve with remaining lemon cut into wedges.

    Tip Purchase pre-made Green goddess dressing or find recipe here

    Tip If Cavolo Nero is not available use 4 medium silverbeet or radicchio leaves.

  • August 14

    Pan-fried Bananas with Coconut Yoghurt

    Pan-fried Bananas

    You can bake them into a loaf of bread, mix them into a pancake batter, freeze them and cover them in chocolate or make them into ice cream, you can even blend them up into a smoothie…. Is there anything you can’t do with bananas?!

    There’s never an excuse to throw away a leftover banana, now even less so with this easy and delicious pan-fried banana recipe. Serve them with a side of coconut yoghurt as we have for a sweet and warm brunch addition or serve them on top of some good quality ice cream to really up your dessert game.


    Preparation time : 10 minutes

    Serves : 4

    Ingredients :
    • 4 ripe but firm bananas, sliced
    • 2 tbsp coconut oil
    • 2 tsp raw honey
    • 1/4 tsp ground cinnamon
    • 1/4 tsp vanilla extract
    • pinch of salt
    • 1/4 Flaked almonds
    • Coconut yoghurt to serve (or other yoghurt of your choice)
    Method :
    1. Over medium heat, melt coconut oil and honey in a medium frypan. Add cinnamon, salt and vanilla extract, and stir to combine.
    2. Place sliced bananas in the frypan and cook for 2-4 minutes on each side. Be sure to watch bananas as they caramelize to ensure they don’t brown too much.
    3. Remove the pan from the heat and remove the bananas from the pan.
    4. Allow the bananas to cool slightly.
    5. Meanwhile, add almond flakes to a small cold pan and put on medium-low heat to toast, watch them carefully and stir continuously until they begin to colour lightly. Remove from pan and allow to cool. 
    6. Layer bananas in a bowl with yoghurt and sprinkle with toasted almond flakes.

    Recipe by A Better Choice

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  • August 8

    Oven Roasted Eggplant, Pomegranate and Pecan Dip

    
Oven Roasted Eggplant, Pomegranate and Pecan Dip

    Entertaining this weekend? Impress your guests with this dip that is simple to make, and packs in so much flavour!

    This recipe was made in collaboration with our friend Chef Tom Walton!


    Preparation time : 30 minutes

    Serves : 4

    Ingredients :
    • 1 large eggplant
    • ½ head garlic, in skin
    • 4 tbsp olive oil + extra to drizzle
    • Salt, pepper
    • Small handful each flat parsley leaves roughly
    • Small handful coriander leaves, roughly chopped + extra to serve
    • 1/3 cup pecans (or walnuts) toasted, roughly chopped
    • 1 tbsp pomegranate molasses
    • 1/3 cup natural yoghurt
    • 2 tsp za’atar
    • ½ pomegranate, seeds removed
    • Crisp flatbread to serve
    Method :
    1. Preheat an oven to 220C and line a baking tray with baking paper.
    2. Cut the eggplant in half lengthways, brush each half with 2 tbsp of olive oil and season generously with salt and pepper and place onto the baking tray upside down. Wrap the garlic in foil and place beside the eggplant then roast them for 15 minutes, until the eggplant and garlic is soft.
    3. Scoop the eggplant onto a chopping board, roughly chop and place into a mixing bowl. Place into a bowl and squeeze in the cooked garlic. Add the roughly chopped herbs, half the pecans and half the pomegranate drizzle in the remaining 2 tbsp olive oil, some salt, pepper and mix everything to combine.
    4. Spoon the eggplant into a serving bowl, spoon over the yoghurt. Sprinkle with the za’atar, remaining pecans, pomegranate seeds and drizzle with a little more olive oil, pomegranate molasses and scatter with extra coriander. Serve with the flatbread as a dip or part of a larger meal.

    Recipe by A Better Choice

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  • August 7

    Parmesan Thyme Air fryer Zucchini fries

    Parmesan Thyme Air fryer Zucchini fries

    There’s something about crunchy food that is so satisfying. Combine crunch with a hint of cheese and a soft sweet zucchini centre and you have the miracle that is Air-fried Zucchini Chips. We have tried to make these in the oven but there’s no comparison to the Air-fried version.

    They are so more-ish we should have doubled the recipe as you can eat a lot of these without the heavy feeling left by their potato cousins. Any small zucchini will do, larger ones hold more water and may make the chips less crunchy.


    Preparation time : 20 minutes

    Serves :

    Ingredients :
    • 6 small zucchinis
    • 1 cup of plain flour
    • 2 whisked eggs
    • 1 cup panko breadcrumbs
    • 1/2 cup Parmesan cheese freshly finely grated
    • 1 tsp garlic powder
    • 1 ½ tsp fresh thyme leaves
    • Salt & pepper
    • olive oil spray
    Method :
    1. Cut the zucchini into fries approx 1 – 1.5cm thick.
    2. In a shallow dish add flour & season with salt and pepper.
    3. Whisk 2 x eggs in another shallow bowl.
    4. In a third bowl, combine the breadcrumbs, Parmesan cheese, garlic powder and thyme with a pinch of salt and pepper.
    5. Dry freshly cut zucchini fries with a paper towel then roll in flour & shake off excess. Dip in egg & allow excess to drip off, then roll in the breadcrumb mixture.
    6. Place crumbed fries on a plate and lightly spray with olive oil. 
    7. Working in small batches, place fries in a single layer inside the air fryer basket.
    8. Fry for 7-10 minutes at 200 degrees until golden and crispy.
    9. Remove from the air fryer and serve with a dipping sauce of your choice.

    Recipe by A Better Choice

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  • August 2

    Sesame Tofu Rice Bow

    Sesame-tofu-rice-bowl

    Do you like all things spicy?? You’ll love our new Sesame Tofu Rice Bowl served alongside lots of fresh chilli! This crispy tofu will have even meat eaters licking their lips!


    Preparation time : 45 minutes

    Serves :

    Ingredients :
    • 800g firm tofu, drained
    • 4 tbs cornflour
    • 2 tbs sesame oil
    • ½ cup soy sauce
    • 4 tbs water
    • 4 tsp honey
    • 2 tsp minced garlic
    • 1 tsp rice wine vinegar
    • 4 tsp cornflour
    • 2 cups steamed brown rice
    • 2 bunches broccolini, blanched
    • Red chillies, to serve
    • 1 lime, cut into four segments, to serve
    • Fresh coriander leaves, chopped, to serve
    • Sesame seeds, to serve
    Method :
    1. Place the tofu onto a plate lined with paper towel. Place another paper towel on top and gently press down to squeeze out excess liquid. Replace the paper towels, then leave for 30 mins.
    2. After 30 mins, slice the tofu into cubes and place in a large bowl. Sprinkle the 4 tbs cornflour on top and gently toss to ensure all the tofu is evenly covered.
    3. In a large pan, heat the sesame oil over medium-high heat. Once the oil has heated, add the tofu to the pan and allow it to brown on all sides.
    4. Meanwhile, whisk together the soy sauce, water, honey, minced garlic, rice wine vinegar and cornflour to make the sauce.
    5. Once the tofu is brown on all sides and crispy, add the sauce to the pan. Allow it to thicken slightly, ensuring the tofu is evenly coated in the sauce. Then remove from the pan from the heat.
    6. To assemble the bowls, put ½ cup cooked brown rice in each bowl. Then top with the tofu and broccolini. Garnish with red chilli, coriander, sesame seeds and lime. Enjoy!

    Recipe by A Better Choice

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  • July 27

    Grilled Asparagus, Snowpea and Butterbean Salad

    Grilled Asparagus, Snowpea and Butterbean Salad

    This delicious, salad lets seasonal veg take centre stage. Serve as a stand-alone dish or is perfect as part of a larger meal with anything from seafood to meats and other veg-centric dishes. Try a little feta crumbled over if you like, it’s delicious.


    Preparation time : 15 minutes

    Cooking time : 15 minutes

    Serves : 4 as part of a larger meal

    Ingredients :
    • 2 bunch asparagus, 3cm trimmed from end
    • 200g snow peas, trimmed
    • 4 tbsp extra virgin olive oil
    • Salt, pepper
    • 1 x 400g tin butter beans, drained, rinsed
    • 1/3 cup toasted almonds, roughly chopped
    • 4 radishes, cut into small wedges
    • 2 large handful mixed herbs (mint, coriander, dill), roughly chopped
    • Juice 1 lemon or 2 tbsp sherry vinegar
    Method:
    1. Preheat a BBQ or Grill plate over a high heat.
    2. Toss the prepared asparagus and snow peas in 2 tbsp of olive oil and season with salt and pepper
    3. Quickly grill for 2 minutes, turning throughout, to char them but leave them bright green.
    4. In a mixing bowl, combine the grilled veggies, butterbeans, radish, herbs, almonds, and dress with remaining olive oil, lemon, and a little seasoning.

    Recipe by A Better Choice

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  • July 26

    KANZI® Apple Oat Balls

    Kanzi-Apple-Bliss-Balls-2-hands-1-800x520

    After the perfect afternoon snack to make this week? These KANZI® Apple Oat Balls are super easy to make and are a treat the kids will love!


    Preparation time : 15 minutes

    Serves : Makes 20

    Ingredients :
    • 1 KANZI® apple
    • 3 pitted medjool dates, cored and chopped
    • 100 g (1 cup) oats
    • 90 g (1 cup) walnut pieces
    • 25 g (1/3 cup) desiccated coconut
    • 1 tsp cinnamon
    • 1 tsp vanilla extract
    • Desiccated coconut for rolling
    Method :
    1. Add all ingredients into a food processor and blend until broken down. You want a little texture but it should easily form into balls.
    2. Roll the mixture into 19 tablespoon size balls, and roll in coconut to coat.

    Recipe by  KANZI®  / A Better Choice

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  • July 5

    Baked Pears with Macadamias in Orange and Ginger Syrup

    Baked-Pears-with-Macadamias-in-Orange-and-Ginger-Syrup

    Looking for a warm healthy dessert?  Baked pears are an easy treat that you can serve with yogurt, cream or ice cream. 
    Top with your favourite nuts and get creative with your spices.  Experiment today using this great recipe.


    Preparation time : 45 minutes

    Serves : 4

    Ingredients :
    • 60g (1/2 cup) raw macadamia nuts, coarsely chopped
    • 4 pears
    • 2 tbs white sugar
    • 2 tbs brown sugar
    • 2 cups water
    • 6 slices peeled, fresh ginger
    • 1 cinnamon stick
    • 2 pinches ground cardamom
    • 1 cup orange juice
    • 2/3 cup good quality thick yoghurt
    Method :
    1. Preheat the oven to 200C. Peel the pears, cut into quarters and remove the core. Transfer to a baking dish.
    2. Combine the white sugar, brown sugar, water, ginger, cinnamon and cardamom in a saucepan, stir over low heat until the sugar has dissolved. Bring to the boil and cook for 3 minutes. Add the orange juice and bring to the boil. Pour over the pears.
    3. Bake for 30 minutes or until the pears are tender, stir occasionally.
    4. Serve warm or cold with the yoghurt. Sprinkle with the nuts.

    Tip: If leaving pears whole for a stylish alternative, make sure that the pan is deep enough to cover the pears with juice whilst baking.

    Recipe by A Better Choice

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  • June 28

    Zespri SunGold Kiwifruit Cheesecake Toast

    zespri-sungold-cheesecake-toast-

     

    We love cheesecake so much that we had to throw something together for a healthier take for breakfast!


    Preparation time : 5 minutes

    Serves : 1

    Ingredients :
    Method :
    1. In a small bowl, stir together the yoghurt, cream cheese, and lemon zest.
    2. Spread the yoghurt mixture on the piece of toast and then top with the sliced Gold Kiwifruit and berries.

    Recipe provided by Zespri™ SunGold™ Kiwifruit and www.zespri.com.au

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  • June 28

    Persimmon Salsa

    Persimmon Salsa

    Try our Persimmon Salsa for a flavour-packed, slightly sweet condiment that pairs deliciously with roasted meats or fish!


    Preparation time : 5 minutes

    Serves : Makes 2 cups

    Ingredients :
    • 3 medium-sized persimmons, peeled, cut into cubes
    • 1 white onion, finely chopped
    • 1 tbsp fresh lime juice
    • Handful fresh basil, finely chopped
    • Handful fresh mint, finely chopped
    • Salt
    • Pepper
    Method :
    1. Mix persimmons, onion, lime juice, basil, and mint in a small bowl.
    2. Season with salt and pepper to taste. Cover and refrigerate. Bring to room temperature before serving.

    This recipe by A Better Choice !

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  • June 13

    Italian Roasted Veggies in Oil

    Italian-Roasted-Veg

     

    These Italian Roasted Veggies in Oil are both delicious AND a great way to extend the shelf life of your veggies… what’s not to love?!


    Preparation time : 50 minutes + cool time

    Serves : Approx. 1 L

    Ingredients :
    Method :
    1. Roast your vegetables in the oven. Once cooked and soft, place the cooked vegetables in a bowl.
    2. Season very generously with salt and pepper and ¼ cup vinegar (or enough to generously coat the veg). Let stand for 15 mins before adding ½ cup olive oil. Add more of each if needed, sticking with the correct proportions (2 parts oil to 1 part vinegar).
    3. Add your chosen herbs and flavour enhancers.
    4. If planning to eat within the week, place all ingredients into clean jars, removing air bubbles by stirring with a spoon. Top with more oil and vinegar so the veggies are completely submerged. Refrigerate.
    5. If wanting to preserve for longer, simply remove any fresh ingredients (i.e. herbs and raw garlic). Note: Keep jars refrigerated at all times.
  • May 30

    Pumpkin Mac & Cheese

    Pumpkin Mac and cheese

    Our new Pumpkin Mac and Cheese is a healthier take on the classic. Bye bye cream… hello creamy pumpkin! It’s deliciously creamy and cheesy, AND it only has 8 ingredients! Easy – tick! Healthy – tick! Delicious – tick!


    Preparation time : 15 minutes

    Serves : 4

    Ingredients :
    • 2 cups pureed pumpkin
    • 2 tsp garlic, minced
    • ½ tsp salt, plus more to taste
    • ¼ tsp pepper, to taste
    • 2 tbsp butter spread
    • 1 cup milk
    • 1 cup grated cheese
    • 1 packet of pasta
    Method :

    1. Cook pasta according to package directions.
    2. Add pureed pumpkin, garlic, salt, pepper and milk to a medium pot and bring to the boil.
    3. Lower the heat. Stir in the butter spread and grated cheddar until they have melted completely.
    4. Stir through cooked pasta and divide between serving bowls.

    Note: The sauce thickens as it cools so if you prefer a thicker sauce, this recipe is best consumed the next day.

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

    This recipe by A Better Choice !

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  • May 30

    Garlicky Cauliflower Steaks

    Garlicky-Cauliflower-Steaks

     

    Garlicky Cauliflower Steaks… oh yes, they’re scrumptious beauties! This is the simple side dish you’ve been looking for and it definitely won’t disappoint.

    _______________________________________________________________________________________________

    Time: 40 minutes

    Serves : 4

    Ingredients :
    • 3 tbsp olive oil
    • 4 cloves garlic, minced
    • 1 tsp dried oregano
    • ½ tsp each of dried thyme, rosemary, and parsley
    • 2 heads cauliflower, cut into 1/2-inch slices
    • Salt & pepper, to taste
    • ¼ cup Parmesan, grated
    Method :
    1. Preheat oven to 200C, and line a large baking tray with baking paper.
    2. In a small bowl, combine the olive oil, garlic, and dried herbs.
    3. Place the cauliflower slices in a single layer onto the lined tray, then brush each slice with the olive oil mixture on both sides. Season with salt and pepper, to taste.
    4. Place tray in the oven and bake until the cauliflower steaks are golden brown, around 20-25 mins, flipping them at the halfway mark.
    5. Serve immediately while the cauliflower steaks are still warm, sprinkled with grated Parmesan. Enjoy!

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  • December 20

    Spinach Christmas Tree

    Spinach-Christmas-Tree

    Get stuck into our quick and easy Christmas Tree Spinach Twist recipe this festive season – the perfect addition to your Chrissy Day spread! ????

    Ready in less than an hour and with only a few ingredients, this dish is perfectly served as an appetizer and accommodates any vegetarian guests while you’re at it.

    _______________________________________________________________________________________________

    Ingredients :
    Method :
    1. Preheat the oven to 180 C.
    2. To make the spinach dip: In a medium bowl, mix together spinach, sour cream and mayonnaise. Season to taste.
    3. Unfold one sheet of puff pastry and place onto a baking sheet on a tray.
    4. Spread the spinach dip on top of the puff pastry sheet being careful not to go too close to the edge.
    5. Place the second sheet of puff pastry on top of the first sheet of puff pastry that has the spinach dip. Press gently to seal the two sheets together.
    6. Using a piece of baking paper, cut out a Christmas tree shape to use as a template. Place the Christmas tree template on top of the puff pastry and using a sharp knife, cut out the Christmas tree shape. Keep the extra pieces.
    7. To make the branches, start on one side and make horizontal slices into the sides of the Christmas tree triangle, being careful to stop before you reach the centre. Repeat the same process on the other side of the Christmas tree triangle leaving a 2 cm section down the middle of the tree that is not sliced.
    8. Starting at the bottom, twist the branches away from you. Press the edge of the branch firmly into the parchment paper to keep the branch from untwisting. Continue twisting the rest of the branches on both sides.
    9. With the excess puff pastry, cut out a star and press to the top of the tree. Cutout a tree trunk and press to the bottom.
    10. Brush the entire pastry with the beaten egg.
    11. Bake for 15 mins in the oven until puffy and golden brown.

    This recipe by A Better Choice !

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  • December 12

    Zesty Cherry Salad with Salmon and Walnuts

    
Zesty Cherry Salad with Salmon and Walnuts

    Our Zesty Cherry Salad with Salmon and Walnuts is the ultimate salad. Great for lunch, as a side dish or as an entertaining dish! 

    This recipe is a perfect summer salad, packed with protein and skin loving omega-3 fats and antioxidants.

    _______________________________________________________________________________________________

    Ingredients :

    Dressing:

    • 2 tablespoons olive oil
    • 1 fresh lime
    Method :
    1. To make dressing: combine olive oil and lime juice.
    2. Arrange avocado and spinach on plates.
    3. Top with salmon.
    4. Drizzle with dressing and sprinkle with crushed walnuts and pitted cherries.

    This recipe by A Better Choice !

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