• 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