• 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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  • February 12

    Corn Cakes with Yellow Capsicum Relish

    Are you a savoury pancake fan? If you answered yes, you’ll love our Corn Fritters with Yellow Capsicum Relish💛 You may not have known it before, but you’ll know it once you’ve tasted these – corn and yellow capsicum are a match made in heaven!


    Prep : Relish: 2 – 3 hours, Corn cakes: 30 minutes

    Serves : 10-12

    Ingredients :
           RELISH
    • 2 tsp olive oil, extra-virgin
    • 2 medium yellow capsicums, seeded and finely chopped
    • 2 garlic cloves, peeled and minced
    • 2 tbsp lime juice, freshly squeezed
    • 1/4 tsp sugar
    • 1/4 tsp salt
    • 2 tsp coriander, finely chopped

      CORN CAKES
    • ½ cup spelt flour
    • ½ cup plain flour, unbleached (organic if possible)
    • ½ cup polenta
    • 1 tsp sugar
    • 3/4 tsp baking powder
    • ½ tsp salt
    • ½ tsp cumin, ground
    • ½ cup milk, (or a little more)
    • 2 eggs, lightly beaten
    • 3/4 tsp tabasco sauce
    • 1 cup corn kernels, fresh cut from the cob
    • Butter, cut into slivers (for cooking)
    Method :

    RELISH:

    1. In a fry pan heat the olive oil over medium-high heat. Add the diced capsicum and the garlic, sauté for 5 minutes.
    2. Stir in the lime juice, sugar, and salt. Cook for 2 minutes, or until the juices are slightly thickened.
    3. Remove from heat and allow to cool slightly then stir in the fresh coriander. Transfer to a glass jar or container, secure the lid and refrigerate until completely chilled. (Can make ahead of time)

    CORN CAKES:

    1. In a large mixing bowl, stir together the flours, cornmeal, sugar, baking powder, salt, and cumin.
    2. Make a well in the middle and add the milk, eggs, tabasco sauce, and corn. Mix through until well combined. Add a little more milk if mixture is too dry. Let sit for 15 minutes.
    3. In a large frypan heat a little butter over medium-high heat until melted.
    4. When the pan is very hot, spoon 2 tablespoons of the batter into the pan for each cake. Cook about 3 cakes at a time for about 2 minutes on each side, or until lightly browned.
    5. Keep warm while cooking the remaining cakes, adding a little butter to the pan before cooking each batch.
    6. Serve the corn cakes with a little of the relish on top.

      This recipe by A Better Choice !

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    7. 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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    8. 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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    9. 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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    10. 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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    11. September 26

      Pear & Burrata Walnut Salad

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


      Prep : 10 minuteS

      Serves : 4

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

      This recipe by A Better Choice !

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    12. 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 ! 

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    13. 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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    14. 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.

    15. July 24

      Roasted Beetroot Risotto by Callum Hann

      beetroot-risotto-e1626930184563-1-800x520

      Roasted Beetroot, sizzling Onions, and generous amounts of Garlic? Masterchef Callum Hann sure knows how to make the Risotto his own!


      Prep time : 60 minutes

      Serves : 4

      Ingredients :
      • 4 Beetroots
      • 1L Reduced-salt vegetable stock
      • 1 Tablespoon olive oil
      • 1 Brown onion, diced
      • 4 Garlic cloves, thinly sliced
      • 6 Sprigs thyme
      • 1 Cup Arborio rice
      • ⅓ Cup dry white wine
      • 60g Feta, crumbled
      Method :
      1. Preheat oven to 200°C. Individually wrap beetroot in alfoil and place on a baking tray. Roast for 1 hour or until tender.
      2. Warm stock in a saucepan. Heat oil in a large frying pan over medium heat. Add onion, garlic and thyme and cook for 3-4 minutes or until soft and translucent. Stir through rice, then increase heat before adding the wine. Once the wine bubbles away add a ladle of stock at a time, waiting for each addition of stock to be absorbed before adding the next. This process will take about 15 minutes. Stir occasionally. If you run out of stock and the rice needs a little more cooking use a little hot water.
      3. Meanwhile, peel the skin of the beetroot whilst wearing gloves. Cut into 2cm pieces. Once the rice is al dente (soft but still with a little bite) stir in beetroot.
      4. Divide risotto between serving bowls. Serve topped with feta and salad alongside.

      This recipe by A Better Choice !

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    16. 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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    17. May 27

      Curried Lentil and Carrot Soup

      Curried-Lentil-and-Carrot-Soup

      This super nourishing meat free meal is a great way to warm you up this winter from the inside out. This fuss free soup uses simple ingredients that most people will have readily available, which makes this recipe a great one to have on standby for those night you’re just not sure what to make.

      While being a very simple meal, let’s not underestimate how gorgeous and delicious it is. This soup is bursting with flavour and gets even better the next day, making it a great meal to make ahead of time.


      Prep/ cook time : 1.5 hour

      Serves : 4

      Ingredients :
      • 1 Tbsp Olive oil
      • 1 Lg Onion, peeled and diced
      • 170 grams Red lentils
      • 1 Lg Carrot, peeled and sliced thinly
      • 1 Tbsp Madras curry powder
      • 1 Litre Boiling water
      • 1 Litre Vegetable stock
      • 1/2 tsp Salt
      • ½ tsp Paprika
      • Fresh coriander or parsley, to garnish
      Method :
      1. Heat oil in a large soup pot over medium to high heat.
      2. Add the onions and sauté for 5 – 10 minutes, or until tender and translucent.
      3. Add the lentils and cook for 1 minute, stirring constantly.
      4. Mix in the carrots and curry powder, cook for 2 minutes.
      5. Add the water, stock, salt and paprika, bring to a boil, lower heat and cover.
      6. Simmer for 1 hour, stirring occasionally.
      7. Adjust seasoning to taste and ladle into soup bowls.
      8. Serve immediately and garnish with either fresh coriander or parsley

      This recipe by A Better Choice !

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    18. 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 !

      Shop for your ingredients in-store or online.

    19. May 14

      Sweet Potato Pancakes

      sweet-potato-pancakes

      These sweet potato pancakes are a great idea for both a lunch box snack and an afternoon treat once the kids are home from school. Full of fibre and complex carbohydrates, these pancakes are a fantastic alternative to a typical pancake recipe. They will also satisfy your fussy eaters taste buds with the natural sweet flavours the sweet potatoes have to offer.

      Make a double batch a head of time, have them ready for a quick lunch box filler. Kids can also help themselves after school, making it an easy snack to make themselves. Serve with a little honey or jam if you wish, or even a slither of butter is also great!


      Time: 30 minutes

      Serves : 4

      Ingredients :
      • 2 Tbsp Unsalted butter; melted
      • ½ Cup Cooked sweet potatoes, roughly mashed
      • 1 Egg
      • ⅓ Cup Spelt flour
      • ½ tsp Baking powder
      • ½ tsp Baking soda
      • 2 tsp Lemon juice, freshly squeezed
      • ¼ Cup Coconut milk, (or more if needed)
      Method :
      1. Place the mashed sweet potato in a mixing bowl, crack in the egg and mix well.
      2. Stir in the flour and add the baking powder and soda.
      3. Add 1/3 cup of coconut milk, stirring. Stir in 1 tablespoon of the melted butter. Add some more milk if you think it is required, the mixture should have the consistency of thick, lumpy sauce and be able to coat a wooden spoon.
      4. Place a non-stick or heavy iron fry pan over medium heat on top of the stove and add 1/2 teaspoon of butter.
      5. Spoon 3 tablespoons of batter per pancake into the skillet and cook until bubbles rise to the surface of the pancakes and break, about 1 to 2 minutes. Flip the pancakes and cook another 2 minutes.
      6. Remove pancakes from the fry pan and keep warm on a covered plate in the oven.
      7. Repeat the procedure until all the pancakes are cooked.
      8. After the first batch is cooked, add as little butter as possible without allowing the pancakes to stick to the bottom of the pan.

      This recipe by A Better Choice !

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    20. May 8

      Green Shakshuka

      Green-Shakshuka-800x520

      All other breakfast foods will be green with envy for this dish! Say hello to our new Green Shakshuka – a greener take on classic tomato shakshuka. Packed with Avocado, Spinach and Coriander, this breaky will keep you full until lunch!


      Time: 25 minutes

      Serves : 5

      Ingredients :
      • 3 ½ tbsp olive oil
      • 450g baby spinach
      • 1 shallot, minced
      • 1 garlic clove, minced
      • 2 tsp cumin
      • 1 tsp ground coriander
      • ½ bunch fresh coriander, chopped + extra for garnish
      • ¼ cup water
      • 5 eggs
      • ½ cup feta, crumbled
      • ½ avocado, sliced
      • Salt and pepper, to taste
      Method :
      1. Heat 1 tbsp olive oil in a large skillet pan over a medium heat. Add the spinach and sauté until wilted, around 3-4 mins.
      2. Transfer the wilted spinach to a colander and drain excess water by pressing into the spinach with the back of a spoon. Once done, set spinach aside.
      3. Place the skillet back over a medium heat before adding 1 ½ tbsp olive oil. Then add the shallot and garlic, sautéing for 2-3 mins. Next, add the dried cumin and coriander, and sauté for a further 1-2 mins.
      4. Add the spinach to the skillet, season with salt and pepper, and sauté for 1 min before stirring in the fresh coriander.
      5. Transfer half of the spinach mixture to a food processor and puree with the remaining 1 tbsp oil, until smooth.
      6. Once done, pour the puree back into the skillet and stir to combine. Spread the mixture into an even layer, then create five wells.
      7. Carefully crack an egg into each well and cook for 2-3 mins.
      8. Gently pour the ¼ cup water around the edge of the skillet and cover for around 2 mins, allowing the egg whites to set.
      9. Once done, remove the lid and sprinkle over half the cheese before seasoning with salt and pepper.
      10. Remove the shakshuka from the stove, sprinkle over the remaining cheese, then top with the sliced avocado and additional coriander.

      This recipe by A Better Choice !

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    21. April 17

      Rhubarb & Custard Flan

      Rhubarb-custard-fla

      Do you adore rhubarb? If so, boy do we have a treat for you! Our NEW Rhubarb & Custard Flan is a delightful treat – particularly as the weather cools down and you crave food that will warm the soul. Don’t forget to pick up the fresh rhubarb in-store.


      Time: 1 hours

      Serves : 8

      Ingredients :
      • 375g rolled shortcrust pastry
      • 800g rhubarb, trimmed and cut into 4-5cm pieces
      • 340g golden caster sugar
      • 1 vanilla pod, split
      • 1 tbsp cornflour
      • 2 large eggs, beaten
      • 1 egg white, for washing
      • 300ml crème fraiche
      Method :
      1. Preheat oven to 180°C. Roll out the pastry, enough to line a deep, 23cm round tart tin (ideally with a removable base). Trim the edges of the pastry sheet, then prick the base with a fork and allow to chill in fridge for 30 mins.
      2. Meanwhile, place the rhubarb in a large ovenproof dish. Stir through 120g of caster sugar and the split vanilla pod.
      3. Loosely cover with foil and bake for 20-25 mins, or until the rhubarb is just tender. Drain any liquid and set aside to cool.
      4. Cover the base of the tart with baking paper and fill with baking beans, or rice. Blind bake the tart for 15 mins, then remove the paper and beans. Bake for a further 5 mins until the tart is cooked but still quite pale. Brush the tart base with the egg white to seal it.
      5. Reduce the temperature of the oven to 150°C. In a bowl, combine the remaining sugar with the cornflour and gradually whisk in the eggs and crème fraiche. Carefully scrape out the vanilla seeds from the reserved pod and whisk to combine.
      6. Arrange the rhubarb on the tart base before pouring over the custard mixture.
      7. Bake in the oven for 30 mins, or until the tart is just set in the middle. Remove from the oven and allow to cool in the tin before serving.

      This recipe by A Better Choice !

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    22. 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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    23. 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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    24. 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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    25. 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 !

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    26. 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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    27. February 15

      Beetroot Tzatziki

      Beetroot Tzaziki


      This delightful dip combines the earthy sweetness of beetroots with the creaminess of Greek yogurt, a touch of dill, and the tangy zing of pickles and lemon. It’s not only delicious but also a feast for the eyes!


      Preparation time : 50 minutes

      Serves : 2-4

      Ingredients :
      • 2 medium Beetroots
      • 150g Greek Yoghurt
      • 2 sprigs of Dill, roughly chopped
      • 1 small dill pickle
      • 1 lemon
      • 30ml Olive Oil
      • 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. Then into a bowl grate the beetroot on the coarse side a box grater
      6. Roughly chop the pickle add to the beetroot
      7. Mix the yoghurt, olive oil and chopped dill through with the beetroot
      8. Season with lemon juice and salt and serve
        Note: Beetroots can always be cooked the day before

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

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    28. February 14

      Valentines Day Heart Caprese Salad

      Caprese Salad

       

      Spending Valentines Day with a special someone? This heart-shaped twist on the classic Caprese Salad is sure to impress your loved one!


      Preparation time : 30 minutes

      Serves : 2

      Ingredients :
      • 3 large tomatoes, sliced
      • 2 balls of fresh Mozzerella
      • A handful of fresh basil leaves
      • 2 tbsp olive oil
      • 1 tbsp balsamic reduction (balsamic glaze)
      • Salt and Pepper
      Method :
      1. On a dish in a heart shaped formation, place a slice of mozzarella followed by a slice of tomato. Slices of tomato and mozzarella should be alternated until all the ingredients have been used. Place fresh basil leaves in between the layers
      2. Top the tomatoes and mozzarella with a drizzle of olive oil and balsamic reduction.
      3. Sprinkle on top with salt and pepper

      This recipe by A Better Choice ! 

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    29. 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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    30. 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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    31. February 1

      Roasted Corn with Smoked Chilli Mayo

      Roasted Corn with Smoked Chilli Mayo

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

      Recipe written by Luke Croston.


      Preparation time : 25 minutes

      Serves : 2

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

      1. Place the peeled corn into a hot pan.

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

      3. Crush the corn chips into rough crumbs.

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

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

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

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

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

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

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    32. January 24

      Cauliflower Tabouli

      Cauliflower Tabouli

      This dish takes a unique twist on the classic tabbouleh by using grated cauliflower, creating a lighter and gluten-free alternative bursting with flavour.

      Recipe written by Luke Croston.


      Preparation time : 20 minutes

      Serves : 4

      Ingredients :
      • 1/2 Cauliflower
      • 1/2 Bunch of Parsley
      • 1/2 Bunch of Spring Onions

      SALAD DRESSING :

      • 1/2 Cup Lemon Juice and Zest
      • 2 Garlic Cloves, Peeled and Crushed
      • 1 Tbsp Crushed Black Pepper
      • Flake Salt
      Method :
      1. Grate the cauliflower through the coarse side of the grater and place it into a mixing bowl.
      2. Thinly slice the spring onions and chop the parsley.
      3. Mix all the ingredients in a large mixing bowl and season to taste with flake salt.
      4. For the dressing, mix all of the dressing ingredients together and set them aside for the salad
      5. Toss to combine dressing when ready to serve.
      6. Pro Tip: Depending on the size of the lemons, you should get about half a cup of juice from this recipe. It’s best to use fresh garlic for the most vibrant flavours and results.

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

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    33. January 18

      Montague tree™ Plum, Parmesan & Ricotta Salad

      Farm_To_Fork_Montague-439-1550x1163-1-800x520

      Enjoy Montague tree™ Plums with this delightful salad that is perfect for a refreshing summer snack!

      This recipe has been supplied by Montague.

      _______________________________________________________________________________________________

      Ingredients :

      SALAD

      • 4 plums, sliced into rounds
      • 1 head of fennel, shaved
      • 1/4 cup lightly toasted pine nuts
      • 1 cup rocket

      DRESSING

      • 1/2 cup olive oil
      • 1/4 red wine vinegar
      • 1tbs Dijon mustard
      • Salt
      • Black Pepper

      GARNISH

      • 50g Paremsan, crumbled
      • 1 cup ricotta
      Method :
      1. Cut plums into rounds.
      2. In a jar combine the dressing ingredients. Shake to combine.
      3. In a large bowl mix the salad ingredients. Then pour over the dressing to coat the ingredients.
      4. Spread the ricotta on the base of a serving dish. Top with the salad and garnish with the parmesan.

      This recipe by A Better Choice !

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    34. January 18

      Back to School : Perfection Berry Nutella Rice Paper Rolls

      Sesame-Recipe-Posts-18-800x520

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

      _______________________________________________________________________________________________

      Preparation time : 45 minutes

      Serves : 8

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

      This recipe by A Better Choice !

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    35. 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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    36. November 30

      Goats cheese and rocket salad with cherry dressing

      Goat cheese salad cherry dressing

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


      Preparation time : 25 minutes

      Serves : 4 

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

      Recipe by A Better Choice

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    37. November 30

      Mushroom & Asparagus Quiche

      Mushroom-Asparagus-Quiche-800x520

      If you love quiches, you’ll adore our new Mushroom & Asparagus Quiche. It’s perfect for lunch or dinner, feeding the whole family when served with a side of salad or veggies!


      Preparation time : 45 minutes

      Serves : 8 

      Ingredients :
      • 450g fresh asparagus, trimmed and chopped in half (or quarters)
      • 1 medium onion, finely chopped
      • 2/3 cup fresh mushrooms, sliced
      • ¼ cup butter, cubed
      • 2 large eggs, lightly beaten
      • 2 cups mozzarella cheese, grated
      • ½ tsp each salt and pepper
      • ¼ tsp each dried garlic, basil, oregano, and parsley
      Method :
      1. Preheat oven to 190°C and grease a pie/quiche dish with spray oil or butter.
      2. In a large pan, sauté the asparagus, onion, and mushrooms in the butter until the asparagus is crisp-tender.
      3. In a large bowl, combine the eggs, mozzarella, salt and pepper, and dried herbs. Next, add in the asparagus mixture and stir to combine. Finally, pour the mixture into the greased dish.
      4. Bake in the oven for 25-30 mins or until a knife inserted into the centre of the quiche comes out clean. Allow to stand for 10 mins before slicing and serving. Enjoy!

      Recipe by A Better Choice

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    38. 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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    39. November 16

      Mini Peach Tarts

      Mini-peach-tarts

      These Mini Peach Tarts are the perfect post-dinner dessert or cheeky afternoon snack. They’re sweet and crunchy and just oh so good!


      Preparation time : 45 minutes

      Serves : 6 (as a side dish)

      Ingredients :
      • 1 sheet puff pastry
      • 1 egg, beaten
      • 2 large fresh peaches, pitted and cut into slices
      • 2 tbsp granulated sugar
      • 1 tbsp plain flour
      • ¼ tsp cinnamon
      • ¾ tsp vanilla extract
      • ¼ cup flaked almonds
      • ½ cup icing sugar
      Method :
      1. Preheat oven to 200˚C. Thaw the pastry for 20 mins, then cut into 9 equal squares and place on a lined baking tray, leaving space between each pastry square.
      2. Place the sliced peaches into a medium mixing bowl and sprinkle with the granulated sugar, flour, cinnamon, and ¼ tsp vanilla extract. Gently fold together with a spatula.
      3. Layer 3 or 4 peach slices in the centre of each pastry square.
      4. Brush the pastry edges generously with the beaten egg, then sprinkle with the slivered almonds.
      5. Bake the pastries on the centre oven rack at for 15-20 mins or until puffed and golden at the edges.
      6. Remove the peach tarts from the oven and allow to cool for 10 mins.
      7. Use a sieve to sprinkle the tarts with icing sugar.

      Recipe by A Better Choice

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    40. November 8

      Cherry Bircher Muesli

      Cherry-Bircher

       

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

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


      Preparation time : 10 minutes

      Serves : 1

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

      Recipe by A Better Choice

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