• June 20

    Banana & Cinnamon Porridge



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

    Prep : 20 minutes

    Serves : 3-4

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

    This recipe by A Better Choice !

    NOTES 

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

    Shop for your ingredients in-store or online.

  • June 20

    Banana Choc Chip Mug Cake

    Banana and Chocolate Chip Cake

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

    Prep : 10 minutes

    Serves : 2

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

    This recipe by A Better Choice !

    Notes:

    For the best results use an overripe banana.

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

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

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

    Shop for your ingredients in-store or online.

  • June 13

    BBQ Capsicum Rings with Eggs

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

    Prep : 15 minutes

    Serves : 4-6

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

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • June 6

    Watermelon, Cucumber & Feta Salad

    Watermelon Cucumber and Feta Salad

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

    Prep : 15 minutes

    Serves : 4

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

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • May 23

    Roast Pork with Pineapple Chilli Salsa

    Roast Pork with Pineapple Chilli Salsa
    What says warm weather? A pineapple chilli salsa of course! Our Roast Pork with Pineapple Chilli Salsa is a dish to impress whether you’re entertaining friends and family or treating the family to a roast dinner!

    Prep : 60 minutes

    Serves : 4

    Ingredients :
    Method :
    1. Preheat oven to 220c. Rub salt and olive oil into skin and place in roasting tray, roast for 30 minutes, then turn down to 180c and roast for a further 30 minutes or until skin is crisp and cracking (use this method if the skin on option is chosen).
    2. Mix all the ingredients for the salsa in a bowl and leave in the fridge for an hour for the flavours to develop.
    3. Remove the pork from the oven, discard the fat layer and slice the meat.
    4. Serve the meat topped with the pineapple salsa and serve with boiled kipfler potatoes and a big green salad drizzled with extra virgin olive oil and lemon juice dressing.

    Note: Be aware that if you eat the crackling you are getting more fat and energy – if you’re trying to lose weight remove it before eating

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • May 23

    Seedless Watermelon Fire and Ice Salsa

    Seedless Watermelon Fire and ice
    A flavourful salsa which can be s    erved with corn chips or celery sticks. Also delicious served with grilled chicken or fish.

    Prep : 10 minutes

    Serves : 8

    Ingredients :
    Method :
    1. Combine all the ingredients in a large bowl and mix well.
    2. Cover and refrigerate for at least one hour.

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • May 9

    Egg Muffins with Bacon and Capsicum


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

    Prep : 30 minutes

    Serves : Makes 12

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

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • May 9

    Fluffy Banana Pancakes with Pecans


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

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

    Prep : 15 minutes

    Serves : 12

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

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • April 23

    Spicy Fennel & Pork Sausage Ragu

    Are you a Fennel fanatic? Garlic and Fennel combine to expand your recipe repertoire!

    This spicy sausage dish was made in collaboration with Melbourne Food Nerd and uses rigatoni pasta for its base. It favours flavour with its Fennel, Onion and Garlic sauce. How spicy can you go?

    Prep : 45 minutes

    Serves : 2-3

    Ingredients :
    Method :
    1. Finely dice onion, fennel and garlic. Add to a cold pan with olive oil 
    2. Bring up to heat slowly, add chilli flakes and stir often for 5 minutes or so, ensuring it doesn’t burn 
    3. Cut the sausage meat out of the casing by slicing one end and squeezing, adding to the hot pan.  
    4. Once the sausage is almost fully browned, add the passata and season with salt and pepper. Bring up to a boil, then return the heat to low
    5. While the sauce is simmering for at least 30 minutes (the longer the more flavour it gets) cook your pasta.
    6. Add a few tablespoons of the pasta water to the sauce, mix, then add the pasta
    7. Serve with parmesan cheese.

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • April 23

    Kanzi® Apple & Chickpea Fattoush Salad Jars


    Prep : 15 minutes

    Serves : 4

    Ingredients :

    DRESSING

    Method :
    1. Make the dressing – Add all dressing ingredients to a small jar and vigorously shake to combine. Taste and season with salt and pepper. Set aside in the fridge until ready to serve.
    2. Assemble the jars – Add a tablespoon of dressing to the bottom of each jar and then add the chickpeas. Add the chopped tomatoes, cucumbers, Kanzi apple and finally the lettuce and mint. Seal the jars and store in the fridge for up to 3 days.
    3. To serve, empty the jar into a bowl, toss with a few spoonfuls of dressing, until ingredients are lightly and evenly coated. Add pita chips and enjoy!

    * Pita crisps are available in major supermarkets across Australia. They can also be made by frying pita bread in oil until crispy and golden, about 5-7 minutes.

    Salad jars are amazing for healthy meal prep or use a large jar for simple make-ahead entertaining. It is important to layer the most wet ingredients at the bottom of the jar to ensure the lettuce remains fresh and crisp until serving.

    Tip: The dense flesh of a Kanzi apple naturally stays white for longer making them perfect for adding to salads, sliced in lunch boxes or giving your grazing platters a Kanzi glow up.

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • April 9

    Easter Salmon Skewers

    Easter Salmon Skewers

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

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

    Prep : 2 hours

    Serves : 6

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

    Shop for your ingredients in-store or online.

  • April 9

    Good Friday Fresh Stew

    Good Friday Fish Stew

    Looking for a fish dish for your Good Friday menu? Give our Good Friday Fish Stew a try, you won’t be disappointed. Easy to prepare, and fantastically delicious this stew is a must to try, particularly if you’re hosting a Good Friday get-together. If you’re feeding a crowd this recipe is easily doubled (even tripled) if you have many mouths to feed. Best served with warm crusty bread, lathered with butter and a glass or two of your favourite white wine.

    Prep : 40 minutes

    Serves : 4

    Ingredients :
    • 1 Lg Onion, peeled and diced
    • 2 Garlic cloves, finely chopped
    • 2 Cup Celery, diced
    • 3 sml Potatoes, scrubbed and diced
    • 3 Cup Water
    • 3 Cup Coconut milk
    • 2 Tbsp Tapioca flour
    • 700 grams Cod, or other firm white fish
    • 2 Cup Broccoli, diced
    • 2 Cup Cauliflower, diced
    • 1 ½ tsp Sea salt
    • 1/2 tsp Pepper
    • 1/2 tsp Dried marjoram
    • 2 Tbsp Fresh dill
    Method :
    1. In a large saucepan/pot bring the water to a boil. Add in the onion, garlic, celery, and potatoes and cook for 10 minutes.
    2. Mix a just little milk with the flour to form a soupy paste and set aside.
    3. Add all the remaining ingredients to the pot and bring to a boil.
    4. Add the tapioca flour mixture, stirring constantly until combined and fully dissolved.
    5. Reduce the heat and allow to simmer for 15 to 20 minutes.
    6. Adjust seasonings and serve immediately with some crusty bread.

    Shop for your ingredients in-store or online.

  • March 14

    Lemon Yoghurt Cake

    Lemon Yoghurt Cake

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

    Prep : 15 minutes | Cook: 50 minutes

    Serves : 12

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

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • March 13

    Avocado & Banana Smoothie

    Avocado Banana Smoothie

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

    Prep : 5 minutes

    Serves : 2

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

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • January 15

    Mushroom, Prawn and Chorizo Skewers

    Mushroom, Prawn and Chorizo Skewers

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

    Prep : 40 minutes

    Serves : 1-2

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

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • October 15

    Best Spices to Fight Gut Inflammation

    Yellow,Turmeric,Latte,Drink.,Golden,Milk,With,Cinnamon,,Turmeric,,Ginger

    If you’re looking to boost gut health and reduce inflammation, you’re on the right track. Gut health affects your overall well-being, and things like diet, stress and lifestyle all play a role. It can feel overwhelming, but starting small is key. To help you get going, here are some great spices to support your gut and kickstart your journey to better health.

    1. Turmeric
    If you love yellow curry, you’re probably having turmeric. This spice contains curcumin, a strong anti-inflammatory that works almost as well as some medicines. It’s also an antioxidant, which helps protect your cells from damage and boosts healthy gut bacteria. Try adding turmeric to turmeric lattes, soups, stews, stir-fries, or sprinkle it on roast veggies. You can even mix it into scrambled eggs or rice dishes.

    2. Ginger
    Ginger is a delicious spice that’s great for your gut, especially your stomach and intestines. It’s commonly used to settle an upset stomach or help with nausea. Add ginger to smoothies, teas, soups, or use it to flavour chicken, fish, or veggie stir-fries. You can also grate it into salad dressings or juices.

    3. Cinnamon
    Cinnamon is a comforting spice often found in baking, porridge and yoghurt. It contains cinnamaldehyde, which helps reduce inflammation, regulate blood sugar and improve gut health. Sprinkle cinnamon on porridge, add it to smoothies, teas, coffee, or use it in cakes and muffins. It’s also great on roasted sweet potatoes or in a warm bowl of rice pudding.

    4. Fennel Seeds
    Fennel seeds have been used for ages to help with digestion and can reduce bloating. Add fennel seeds to salads, roast veggies, or sauces, or brew a fennel tea. You can also sprinkle them on roasted meats or mix them into bread dough.

    These spices can support gut health and reduce inflammation. Plus, eating a variety of nutritious food, reducing added sugars, managing stress, and getting good sleep can also help keep your gut happy.

  • October 3

    Radish Salad with Orange Dressing

    Radish-Salad-with-Orange-Dressing-800x520

    This blushing beauty is our NEW Radish Salad with Orange Dressing. Not only is it pretty as a picture but it packs a crunch! Crunchy, fresh Radishes that is… yum!

    Prep/Cook : 30 minutes

    Serves : 4

    Ingredients :
    • 1 cup orange juice
    • 1 tbsp olive oil
    • 1/2 tsp curry powder
    • 2 cups radishes, washed and quartered
    • ¾ cup feta, crumbled
    • 2 tbsp fresh mint leaves, chopped
    • Salt & pepper, to taste
    Method :
    1. In a small saucepan, bring the orange juice to a boil. Cook, until the juice has reduced to about ¼ cup’s worth (around 20-25 mins). Once reduced, remove from the heat.
    2. To make the dressing, whisk together the olive oil, curry powder and reduced orange juice. Season with salt and pepper, to taste.
    3. Assemble the radishes on a serving plate, then top with the crumbled feta and chopped mint before drizzling over the dressing. Enjoy!

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • September 16

    Creative Kitchen Activities for School Breaks

    Kid At,Kitchen, School Holidays

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

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

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

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

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

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

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

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

     

  • September 11

    Spiced Coconut Chicken with Asparagus

    Spiced Coconut Chicken with Asparagus

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

    Preparation time : 30 minutes

    Serves : 4

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

    This recipe by A Better Choice ! 

    Shop for your ingredients in-store or online.

  • August 20

    Berry Crumble Bars

    Berry-Crumble-Bars-800x520

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

    Preparation time : 1 hours

    Serves : 16

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

    This recipe by A Better Choice ! 

    Shop for your ingredients in-store or online.

  • August 15

    Baked Berry Yoghurt

    Baker-berry-yogurt-tubs-800x520

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

    Prep time : 20 minutes

    Serves : 16

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

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

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • August 6

    Raspberry and Lemon Yoghurt Cake

    Raspberry and Lemon Yoghurt Cake

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

    Recipe by Breeanna Segafredo

    Prep time : 2 hours

    Serves : 12

    Ingredients :

    CAKE

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

    ICING

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

    CAKE

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

    ICING

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

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

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • July 24

    Brussels Sprouts Gratin

    Brussels Sprouts Gratin

    Brussels sprouts done in a way that even the kids will love and be coming back for more!

    Winter meals are all about hearty, nourishing and comforting foods, this Gratin is all of that and more. This recipe would have to be one of our favourite ways to serve Brussels Sprouts, they go perfectly with bacon and topped with cheesy crunchy breadcrumbs takes them to the next level of DELICIOUS!

    Enjoy this simple yet hearty side dish with any of your go to winter meals.

    Prep time : 40 minutes

    Serves : 6

    Ingredients :
    • 500 grams Brussels sprouts
    • 75 grams Bacon – diced
    • 1 Tbsp Unsalted butter, (for greasing gratin dish)
    • 1/2 Cup Cream
    • 1/3 Cup Fresh breadcrumbs
    • 4 Tbsp Parmesan cheese, finely grated
    • 4 – 6 Tbsp Unsalted butter; chopped
    Method :
    1. Preheat oven to 180C.
    2. Prepare the brussels sprouts by cutting a thin slice off the root end and then cutting an X in that end so it cooks evenly inside and out.
    3. In a large pot of boiling, salted water, blanch sprouts until they are crisp-tender, about 5 minutes.
    4. Drain, refresh in cold water, and drain again. (Do not let the sprouts sit in water for more than a minute.)
    5. In a non-stick fry pan, sauté the bacon until cooked, not crisp.
    6. Mix the sprouts and bacon together and spread the mixture in a buttered gratin dish (or casserole dish).
    7. In a bowl, combine the breadcrumbs and parmesan cheese. Cut in butter until mixture resembles coarse crumbs.
    8. Pour cream over the sprouts-bacon mixture and sprinkle over the bread crumb mixture. Bake for 20 minutes or until crispy and golden on top.

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • 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 !

    Shop for your ingredients in-store or online.

  • July 17

    Sticky Pork Ribs with Apple & Pine Nut Salad

    Sticky Pork Ribs with Apple & Pine Nut Salad

    A delicious blend of soy sauce and sweet chili sauce creates a sticky glaze on the ribs, while the salad brings freshness to the dish with apple, rocket and avocado!

    Prep time : 1 hour 25 minutes

    Serves : 2

    Ingredients :
    Method :
    1. Preheat the oven to 200°C.
    2. In a large bowl combine the soy sauce and sweet chilli sauce. Add the spare ribs and coat generously. Place ribs in an ovenproof dish, pour the extra sauce over the top, cover with foil, and place in the oven. Cook until ribs are tender and cooked through (around 50 mins – 1 hour). Note: You will need to turn the ribs every 15-20 mins.
    3. Heat a small frypan over a medium heat and roast the pine nuts until they just start to brown.

    In a large bowl, combine the rocket, apple, onion, avocado, celery, and roasted pine nuts. Serve as a side salad to the ribs!

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • July 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 !

    Shop for your ingredients in-store or online.

  • July 3

    Pumpkin, Halloumi and Bacon Bagels

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

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

    Prep/ cook time : 25 minutes

    Serves : 4

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

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • July 3

    Blood Orange & Strawberry Galette

    Blood Orange and Strawberry Galette!

     

    Celebrate everything seasonal with a Blood Orange and Strawberry Galette! ????????

    A simple dessert or a treat for afternoon tea.

    Thanks @cheftomwalton for this recipe!

    Prep time : 35 Mins + Overnight resting the Pastry. 

    Cook time : 25 Mins

    Serves : 4-6

    Ingredients :

    PASTRY

    • 1 cup plain flour + extra to roll
    • ½ cup almond meal
    • Pinch salt
    • 2 tbsp caster sugar
    • Zest 1 blood orange
    • 100g unsalted butter, chilled, diced
    • ¼ cup natural yoghurt

    FILLING

    • 1/3 cup desiccated coconut
    • 1 punnet strawberry, sliced 5mm thick
    • 4 blood orange, peeled, sliced 1cm thick rounds
    • 2 tbsp raw, granulated sugar
    • 1 egg yolk
    • ¼ cup crushed pistachios
    • Thick cream, yoghurt or ice-cream to serve
    Method :
    1. For the pastry, combine the flour, almond meal, salt, sugar, blood orange zest in a bowl and add the diced butter. Rub this through the flour to resemble rough breadcrumbs, add the yoghurt, and quickly work it all together to form a smooth dough. Don’t overwork it.
    2. Flatten the pastry into a 2cm thick circle, wrap in baking paper and rest in the fridge for at least 2 hours or overnight.
    3. Bring the pastry to room temp 30 minutes before rolling, to make it easier to roll.
    4. Roll the pastry, on a lightly floured bench, into a rustic 5mm thick, 30cm round and place onto a piece of baking paper. Transfer this to the fridge to rest for 20 minutes.
    5. Preheat the oven to 210C.
    6. Spoon the coconut over the pastry, leaving a 3cm border. Lay the strawberry slices over the coconut in a single layer then the blood orange slices over them.
    7. Fold the edges up and over the sides of the fruit. This is a rustic recipe so no pressure to make it perfect!
    8. Whisk the egg yolk with 1 tbsp of water and brush the edges of the pastry with this mixture.
    9. Sprinkle the raw sugar over the pastry edge and over the fruit then bake the tarte on a baking sheet in the preheated oven for 30-35 minutes, until the pastry is crisp and golden.
    10. Serve the tarte tatin on the baking paper, on a board, cut into wedges, scattering the pistachios over and with your favourite cream, yoghurt or ice-cream.

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • June 4

    Beef Pot Pie

    Beef-Pot-Pie

    We’re all about winter warmers at the moment and our new Beef Pot Pie is no exception! It’s hearty and packed with delicious vegetables like carrot, peas, potato and broccoli. This one will put a smile on the whole family’s face at dinnertime!

    Prep/ cook time : 2 hours & 30 minutes

    Serves : 8

    Ingredients :
    • 1.5 kg beef sirloin, sliced into 2cm chunks
    • 1 onion, finely chopped
    • 1 cup green beans, roughly chopped
    • 1 large white potato, diced
    • ¼ head of broccoli, chopped into small florets
    • ½ cup peas
    • 1 medium carrot, peeled and finely chopped
    • 1 sprig fresh thyme
    • 4 garlic cloves, minced
    • 2 tbsp flour
    • 400g chopped tomatoes
    • 2 cups beef stock
    • 2 tsp Dijon mustard
    • 1 tsp sugar
    • Salt and pepper, to taste
    • 1 egg, beaten
    • 1-2 sheets of puff pastry
    Method :
    1. Heat a large pot or Dutch oven over a high heat and add 2 ½ tbs olive oil.
    2. Add the beef to the pot, cooking in batches until the beef is browned. Once done, remove from the pot and set aside.
    3. In the same pot, add another tbsp of olive oil, then add in the onion, potato and carrots. Cook for 5-7 mins until the vegetables start to soften and begin to brown. Add the garlic and thyme and cook until fragrant.
    4. Stir the flour through the vegetables, then return the meat to the pot and stir to combine.
    5. Pour in the tomatoes, beef stock, Dijon mustard and sugar. Season with salt and pepper, stir to combine then cover with a lid.
    6. Reduce the heat and allow to simmer for 90 mins or until the beef is almost entirely soft.
    7. Remove the lid, add in the broccoli, green beans, and peas, then allow to simmer for another 30 mins until the beef is very tender and the sauce has reduced.
    8. Preheat the oven to 180°C.
    9. Transfer the mixture to a deep casserole/baking dish. If you feel like there’s too much sauce, you can use only half of it.
    10. Top the contents with a sheet or two of puff pastry (depending on the size of your baking dish), or you could use shortcrust pastry if you prefer. Crimp the edges, make a few slits into the top of the pastry to act as vents and brush with the beaten egg.
    11. Bake the pie in the oven for 20-25 mins or until the pastry is golden brown and cooked through.
    12. Remove the pie from the oven and allow it to rest for 10 mins before serving.

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • June 4

    Sesame Ginger Mushroom Noodles

    Sesame Ginger Mushroom Noodles

    Looking for a vegetarian dish to impress even the most ardent meat-loving family? Then look no further than these flavoursome slurpy mushroom noodles. The classic Sesame-Ginger combination draws out the rich umami taste of the mushrooms and served with a hot broth and plenty of noodles, this is a perfectly warming and filling winter meal.

    Prep/ cook time : 35 minutes

    Serves : 4

    Ingredients :
    • 3 cups sliced mushrooms of your choice (we used  Shitake & Oyster mushrooms)
    • 250g Chinese style dried egg noodles
    • 2 cups fresh washed baby spinach
    • ½ brown onion finely diced
    • 2 tbsp fresh grated ginger
    • 3 tsp garlic, minced
    • 3 cups reduced salt vegetable broth
    • 1/2 cup plus 2 tbsp reduced salt soy sauce
    • 3 tbsp tahini (Melted natural peanut butter may be used as a substitute)
    • 1/4 cup sweet chilli sauce
    • 2 tbsp vegetable oil
    • 1 tbsp tamarind paste
    • 2 tbsp rice vinegar
    • 2 tbsp raw sesame seeds
    • 2 spring onions, greens thinly sliced
    • Sesame oil to drizzle
    Method :
    1. Make the sauce by combining soy sauce, sweet chilli sauce, tamarind, rice vinegar, tahini, 1 tbsp ginger, 1 tbsp minced garlic and ⅓ cup broth in a bowl.
    2. Cook the noodles according to the package directions. Drain. 
    3. In a medium-large saucepan, add the remaining broth and 1/2 of the soy sauce mixture and bring to a simmer on medium heat. Then reduce the heat to keep warm. 
    4. Heat the vegetable oil in a large frypan over medium-high heat. Add the mushrooms to hot oil and cook undisturbed for 5 minutes or until golden. Add the onion, remaining ginger and garlic, stirring for 4-5 minutes, until fragrant. Add 2 tbsp soy sauce and sautee for another few minutes until mushrooms are caramelized and remove from pan.
    5. Add the remaining soy sauce mixture to the frypan and bring to a simmer over medium heat. Cook until the sauce thickens slightly and add spinach, stirring until leaves wilt, then add the noodles tossing to coat. Remove from the heat.
    6. Divide noodles and spinach between four bowls & ladle over broth.
    7. Spoon the mushrooms on top and drizzle with sesame oil, spring onions and sesame seeds to taste.

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • June 3

    Tips For Staying Healthy Over Winter

    Winter Warmer

    With a chill in the air and days becoming shorter, it’s common to want to just curl up and stay in bed all day! But it’s still important to take care of your health with good food and exercise, even if it’s hard to begin with.  

    Read on to find out our top 4 tips to staying healthy over winter! 

    1.Eat seasonal fruit and vegetables  

    Enjoy a wide range of winter goodies to fight off colds and keep your immune system functioning at its best. This includes consuming superfruits such as grapefruit, kiwifruit, mandarins, and oranges! You can pop these on top of your morning breakfast or enjoy them as a snack during the day.

    For vegetables, broccoli, carrots and cauliflower are perfect to add to winter meals like soups and roasts. It’s easy to reach for convenient meals and take away options but keeping up your fruit and veggie intake will help your body be its best through winter. 

    citrus fruit

     

    2. Time for tea 

    Good news for tea lovers! Enjoying a nice hot brew is just what your body needs in winter, especially green and black teas as they’re filled with antioxidants. Winter is also the perfect opportunity to try different teas like herbal blends and spicy chai. So, pop the kettle on and reap the benefits of drinking a hot cup of tea! 

    hot tea

     

    3. Winter warmers 

    Think stews, soups, and casseroles! There’s no better way to get a good dose of veggies to boost your health. Try including as many veggies as you can in dishes, then add in meat and your favourite beans. We love kidney beans or chickpeas for stews! The best part is you can make extra for lunch the next day too.

    Potato,Casserole,Wit

     

    4. Find your winter exercise hobby 

    Being cold outdoors is no excuse to miss out on your 30 minutes of daily exercise! If you enjoy a daily walk, pop on a couple more layers to ensure you stay nice and warm. Your body will heat up in no time once you start moving. Home workouts are also doable in the colder months, by joining a home yoga, Pilates or workout class online! 

    winter exercise hobby

    Embrace these healthy habits over winter! Even the smallest lifestyle change can make a huge difference to your overall health and wellbeing.  As always, we are dedicated to providing you with only the finest produce and groceries.

  • May 28

    Blended Classic Stuffed Spuds

    stuffed-spuds-hires-3-800x520

    Blended Classic Stuffed Spuds are a delightful twist on the traditional baked potato, combining the heartiness of a baked potato with the creamy, savoury goodness of a rich filling. These stuffed spuds are a perfect blend of textures and flavours, making them a satisfying main course or a decadent side dish

    Prep/ cook time : 40 minutes

    Serves : 4

    Ingredients :
    • 4 medium-large potatoes
    • 250g beef mince
    • 250g mushrooms, diced
    • 4 tbsp olive oil
    • 1 tsp salt flakes
    • ½ onion, diced
    • 2 cloves garlic, crushed
    • 2 tbsp worcestershire sauce
    • 1 tbsp tomato sauce
    • 1 tbsp chopped parsley
    • 1 tsp fresh or dried thyme
    • 1 beef stock cube
    • ½ cup water
    • ½ cup sour cream, to serve
    • ¼ cup chopped shallots or chives, to serve
    Method :
    1. Preheat the oven to 180℃ and line a baking tray with a sheet of banking paper.
    2. Wash the potatoes to remove dirt, then pierce the skin 3-4 times with a fork. Loosely wrap each potato in absorbent paper and microwave on high for 7-10 minutes until softened.
    3. Remove the potatoes from the microwave and discard the absorbent paper. Place the potatoes on the prepared tray. Drizzle with 2 tablespoons of olive oil and season with salt. Bake for 20-25 minutes or until golden brown and crisp on the outside.
    4. In the meantime, to prepare the filling, place the remaining 2 tablespoons of oil in a frying pan over medium heat. Add the onion and garlic and cook for 2 minutes before adding the mince. Cook, stirring for 2-3 minutes until the mince browns. Add the mushrooms to the pan and cook, stirring for a further 2-3 minutes.
    5. Add the sauces, herbs, stock and water to the pan. Stir to combine then reduce heat to low and simmer for 5-10 minutes until the sauce thickens.
    6. Remove the potatoes from the oven. Cut an ‘X’ at the top of each potato, then gently squeeze the sides of the potatoes towards the centre to open them.
    7. Fill the potatoes with the blended mince mixture and top with sour cream, shallots, or chives.

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • May 27

    Our Favourite Soups for the Colder Months!

    Vegetarian,Autumn,Pumpkin,And,Carrot,Soup,With,Cream,,Seeds,And

    Winter is only a few days away, and we are already feeling the sniffles, colds, and bugs that you’d rather not know the name of, along with fewer hours of precious sunlight to make the most of our days! To help stay happy, energised, healthy and calm, we all need to load up on those essential vitamins and nutrients found in beautiful, locally grown fresh produce. There’s nothing that soothes the soul more than a nice warm bowl of soup on a cold winter’s night. From classic tomato or pumpkin soup to a hearty vegetable and lentil soup, we all have our favourites!

    Soup is such an easy way to increase your veggie intake and get the nutrients you need without giving it too much thought.   Another benefit of soup is that it helps you stay hydrated! You’ll be contributing to your daily water intake without even trying.

    If you’re wanting to get creative with your soup making skills this season, why not try some of our favourite recipes below! 

    Lick your lips for our Pumpkin and Pear Soup! It may not be the combination you had in mind but trust us, this is a winner! Delicious pumpkin paired with the subtle sweetness of pear, topped with croutons and pancetta – this creamy soup will warm your soul.  

    Craving something rich in flavour? Try our Creamy Vegan Mushroom Soup this winter and put your trust in mushrooms and the creaminess of coconut milk. It’s tasty, plant-based, and fresh, so why not give this one a go!  

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

    Nothing beats tomato soup, but this time we’ve made it with a twist! Try our 20 minutes Spanish Tomato Soup for a hearty meal that will warm you up from the inside out. Perfect to make for the whole family or to enjoy the next day as leftovers.  

    Spanish Tomato Soup

    This Pear & Cauliflower Soup is so good. The slight sweetness from the pear really lifts things up on the creaminess of the cauliflower. This recipe is plant-based with oat milk. If you don’t want to use oat milk, regular is fine as is coconut milk. 

    Cauliflower & Pear Soup

    Looking to up your veggie intake? Try our Veggie Packed Soup for a clean and lean winter’s meal. It’s loaded with nutritious veggies that will satisfy your tastebuds and leave you feeling full all afternoon!

    Veggie Packed Soup

    Not sure what to make for dinner? This fuss free Curried Lentil and Carrot Soup is the perfect end of week throw together meal! Packed with veggies and substance from lentils, you won’t be left hungry after this one.  

    Curried-Lentil-and-Carrot-Soup

    The sweetness of sauteed onions and carrots combined with a little zing of orange of the Carrot and Orange Soup will keep you dipping in your bread for more. Not only is it easy to cook but also required minimal clean-up, what could be better than that?!

    Orange Carrot Soup

    Are you feeling soup-er inspired? Enjoy this soup season and make sure to try something you haven’t tasted before! 

    We carry an excellent selection of pre-made soups in-store as a convenient option. Shop our soup range online.

© Copyright 2025 | Zone Fresh Gourmet Market | All rights reserved

Contact Form

  • Please enter characters above.
  • This field is for validation purposes and should be left unchanged.

Catering Enquiry

  • Please enter characters above.
  • This field is for validation purposes and should be left unchanged.
Request a fitting
  • Please enter characters above.
  • This field is for validation purposes and should be left unchanged.
Close