• August 31

    Mustard Chicken with Roast Veg Medley

    Mustard Chicken with Roast Veg Medley

    This Mustard Chicken is a fantastic midweek meal that’s fast to whip up and tastes incredible!

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    Ingredients :
    Method :
    1. Preheat the oven to 180°C.
    2. Dice potatoes, sweet potato, and beetroot and place on a baking tray. Drizzle with oil, and add salt and pepper. Roast in the oven until crispy.
    3. Slice capsicum and place on a baking tray. Season with salt and pepper and roast in the oven for 8-10 minutes.
    4. Dice chicken thighs and place into a medium mixing bowl. Add greek yoghurt, seeded mustard, lemon juice, and water and stir.
    5. Add chicken to a large frying pan over medium heat and cook until tender and the sauce has reduced down.
    6. Once the chicken is cooked and vegetables are roasted, serve together with a dollop of greek yoghurt.

    This recipe by A Better Choice.

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  • August 26

    Lemon Curd & Scones

    Lemon Curd & Scones

    This Lemon Curd is deliciously tangy, creamy, and sweet. You only need 5 ingredients and it comes together on the stove in 10 minutes!

    —————————————

    Ingredients :
    Method :
    1. Preheat oven to 180°C.
    2. Fill the bottom of a double boiler with 1-2 inches of water. Place on high heat, once the water boils, reduce to low heat to keep the water at a simmer.
    3. Place egg yolks, caster sugar, lemon zest, lemon juice, and salt into the top pot of your boiler. Using a whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling.
    4. Whisk until the mixture becomes thick, then remove from heat.
    5. Cut the butter into 6 pieces, then whisk into the curd. The butter will melt from the heat of the curd.
    6. In a large mixing bowl, add lemonade, cream, and s/r flour and stir until combined. Pat dough until it is 2 cm thick, and using a round cutter, cut out 12 rounds. Place scones on a baking tray 1cm apart and cook until slightly golden brown.
    7. Serve scones warm with fresh lemon curd.

    This recipe was made in collaboration with our friend Chef Tom Walton! & A Better Choice.

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  • August 24

    Chicken and Parsnip Pot Roast with Salmoriglio

    Chicken Salmoriglio

    “Salmoriglio is probably the most delicious sauce you can make to add to nearly anything you cook.

    It’s basically a fresh oregano, garlic, lemon, olive oil salsa and transforms anything it touches including this one-pot roast chicken, parsnip and baby broccoli number. Perfect for a cool evening!”

    ——————————————————————————-

    Serves : 4 People

    Ingredients :

    SALMORIGLIO :

    Method :
    1. Cut the parsnip into quarters lengthways and cut out the core. Trim a little if needed into shorter pieces and set aside
    2. Season the chicken with salt and pepper.
    3. Preheat an oven to 220C and place a large frying pan or Dutch oven over a medium/high heat.
    4. Add half the olive oil and chicken, top side down (wear the skin would have been), to the pan and cook, until the chicken is nicely browned and golden on that top side then remove and set aside.
    5. Return the pan to a medium/high heat and add the remaining olive oil, parsnip, and onion to the pan with a good pinch of salt. Cook, for 2-3 minutes to begin to caramelise then transfer to the oven and cook for 10 minutes.
    6. While that cooks, combine the salmoriglio ingredients in a small food processor and blend to a loose paste, using a little more olive oil to loosen if needed and season to taste.
    7. Spoon a little salmoriglio over the chicken and toss the broccolini with 2 tbsp of it and a little seasoning and set aside.
    8. Remove from the oven, add the chicken and any juices from the plate along with the broccolini then return the pan to the oven for another 8 minutes.
    9. Serve with more salmoriglio spooned over to finish and lemon to squeeze.

    This recipe was made in collaboration with our friend Chef Tom Walton! & A Better Choice.

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  • August 24

    Pineapple and Passionfruit Upside-Down Cake

    Pineapple and Passionfruit Upside-Dow cake

    There’s nothing quite like a good upside-down cake that is perfectly moist and celebrates summer flavours any time of the year!

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

    Preparation : 30 minutes

    Cooking : 45 minutes

    Serves : Makes a 124 cm cake

    Ingredients :
    • 1 pineapple, skin trimmed
    • 3 tbsp unsalted butter
    • ½ cup brown sugar
    • 1 orange

    Cake Batter :

    Method :
    1. Preheat an oven to 180C, grease and line a 24cm cake tin.
    2. Cut the pineapple in half lengthways then slice 5mm thick slices down each length.
    3. Place the butter, brown sugar along with zest and juice of the orange and 2 tbsp water into a large frying pan and place over a medium/high heat to simmer to make a syrup.
    4. Keep it on a low simmer and working in batches, cook the pineapple slices in the brown sugar for approx. 1 minute each side then transfer to a plate and continue cooking the remaining pineapple. Keep any remaining syrup in the pan to pour over the finished cake.
    5. Layer the pineapple around the base of a cake tin, overlapping each slice by about 1/3, then fill in the centre. Dice any remaining pineapple slices to add to the cake mix and combine any remaining juices from the cooked pineapple with the syrup in the pan.
    6. For the cake mix combine the dry ingredients well in a mixing bowl add the eggs, coconut oil, yoghurt, the pulp of the 2 passionfruit, any remaining diced pineapple and mix everything to just combined.
    7. Spoon this evenly into the cake tin, over the pineapple, smooth out and bake in the oven for 40-45 minutes, until firm and a skewer comes out clean. Allow to cool for 15 minutes then turn the cake out, flipping onto a plate so the pineapple is on top. To serve, reduce any remaining syrup to slightly thicken, spoon this over the cake along with the remaining passionfruit and serve with extra yoghurt.

    This recipe was made in collaboration with our friend Chef Tom Walton! & A Better Choice.

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  • August 18

    Healthy Zucchini Brownies

    Healthy Zucchini Brownies

    Let our Healthy Zucchini Brownies be your next healthy snack to try! Your little ones won’t even know that there’s a green veg hiding amongst all the fudgy, chocolatey goodness!

    ——————————————

    Preparation : 30 minutes

    Serves : 15 brownies

    Ingredients :
    Method :

    1. Preheat oven to 190 degrees Celsius and line a brownie tin with baking paper.
    2. In a large mixing bowl, whisk together the egg, coconut oil, maple syrup and vanilla extract. Then add in the cacao or cocoa powder, baking soda and salt, whisking until well combined.
    3. Gently squeeze the grated zucchini, being careful not to squeeze out all the liquid. Add the zucchini to the mixing bowl and stir. Then add in the flour and stir gently until well combined.
    4. Pour the brownie batter into the prepared baking tin and ensure its level. Bake in the oven for 25-28 minutes or until the centre is just cooked.
    5. Remove from the oven and allow brownie to cool in the tin for around an hour. Transfer the brownie to a cooling rack to cool off completely. Cut into 15 squares.

    Recipe by A Better Choice

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  • August 17

    Moroccan Cauliflower Tray Roast

    Moroccan Cauliflower Tray Roast

    “Cauliflower takes centre stage in this recipe which is amazing served with some rice if you want to make it go further and leftover approved so even if you are cooking for 1 or 2, make extra and enjoy the leftovers. Ras el hanout is Moroccan spice mix, worth seeking out.”

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

    ———————————————————–

    Preparation : 1 hour

    Serves : 4

    Ingredients :
    Methods :
    1. Pre-heat an oven to 220°C.
    2. Cut the cauliflower into quarters, keeping some leaves intact. If you have a large cauliflower, cut it into smaller chunks.
    3. Heat a large frying pan over a medium high heat and add 2 tbsp of olive oil. Add the cauliflower on a flat side, season well with salt and pepper, and cook to caramelise on both cut, flat sides then remove to a plate.
    4. Add 2 tbsp more of oil to the pan along with the onions, garlic, ras el hanout and a pinch of salt. Cook this over a medium heat for 2-3 minutes then add the tinned cherry tomatoes and 1 cup of water, rinsing out the tins with the water before adding it to the pan. Simmer for 3-4 minutes, season to taste then nestle in the cauliflower, spooning over some tomato drizzle with a little more olive oil and cover with a crumpled piece of baking paper.
    5. Bake in the preheated oven for 30-35 minutes, until the cauliflower has softened but not falling apart. Remove and spoon of the tomato over the cauliflower.
    6. Combine the butterbeans, dill, lemon and 2 tbsp of olive oil, season to taste and mix. Spoon this over everything and serve with natural yoghurt and rice if using.

    Recipe by A Better Choice

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  • August 17

    Tangy Orange Muffins

    Add a little zest to your morning tea with these Tangy Orange Muffins! 🍊

    Muffins are great for breakfast, school lunchboxes or as a light snack anytime of day.

    ————————————————–

    Preparation : 40 Minutes

    Serves : 6

    Ingredients :

    Glazed Orange Slices :

    • 1 1/2 cups sugar
    • 1/2 cup water
    • 2 oranges, cut into 1/2 cm slices or rind strips
    Method :
    1. Preheat oven to 190°C. Use a little of the melted butter to brush over 12 muffin pans.
    2. Combine remaining butter, sugar, yoghurt, egg, orange rind and juice. Sift flour and bicarbonate of soda and add to moist mixture, folding through until just combined.
    3. Divide mixture between prepared muffin pans and bake until golden brown and cooked through, 15 – 20 minutes.
    4.  To prepare the Glazed Orange Slices or rind strips: mix sugar and water in a frying pan and bring to boil, stirring until sugar dissolves. Reduce heat, add orange pieces and cook gently 10 minutes, carefully turning to ensure they are coated with syrup.
    5. Top muffins with orange as soon as they come out of oven, spooning any extra syrup over while muffins are still in their pans.

    Recipe by A Better Choice

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  • August 17

    Braised Fennel with Garlic Butterbeans

    Braised Fennel with Garlic Butterbeans

    “This dish really highlights the amazing flavour of fennel as it transforms from fresh and crispy to sweet, meaty and caramelly when slow cooked.

    It’s simple and so spectacular. This dish is no waste as well, using the fennel tops at the end to add a fragrant, fresh element to the dish.

    Serve with fish, chicken, roast meats, spoon over marinated feta and enjoy on its own or slice the cooked fennel and spoon it with the butterbeans and fennel tops, through some cooked pasta with more lemon, olive oil and some parmesan to finish.”

    ——————————————————————-

    Preparation : 30 Minutes

    Serves : 4 (as a side)

    Ingredients :
    • 1 large head fennel, trimmed, tops reserved
    • ¼ cup olive oil + extra to drizzle
    • Salt, pepper
    • 3 clove garlic, roughly chopped
    • 1 cup white wine
    • 1 tin butterbeans, drained, rinsed
    • ½ tsp dried chili flakes
    • 1 lemon
    Method :
    1. Place a large frying pan over medium/high heat and add the olive oil and fennel.
    2. Season well with salt and pepper and cook for a couple of minutes, until it begins to colour. Then flip the fennel onto the other cut side and cook until that begins to caramelise nicely.
    3. Scatter the garlic over the fennel and gently shake the pan to let the garlic fall through. Then add the white wine to the pan, reduce the heat and cover with a lid. Simmer the fennel for 8-10 minutes, topping up with a little water if needed then remove the lid and scatter over the dried chilli. To serve, roughly slice the reserved fennel tops and add to the pan with the butterbeans, squeeze over the lemon and finish with an extra drizzle of olive oil.

    This recipe was created by Tom Walton.

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  • August 11

    Blood Orange Salad

    Blood-Orange-Salad

    Preparation : 20 Minutes

    Serves : 4

    Ingredients :
    Method :
    1. In a bowl, combine sugar and vinegar, then add in the sliced red onion and set aside for 15 mins to pickle. Once done, drain, reserving the vinegar and sugar mix.
    2. Cut rind from the blood oranges, then slice into rounds. Reserve around 2 tsp of juice from slicing.
    3. In a small bowl combine the 2 tsp blood orange juice with 2 tsp of the reserved vinegar and sugar mix, and 2 tbsp olive oil. Season to taste with salt and pepper.
    4. Toss the fennel in 1 tbsp the reserved vinegar and sugar mix, remaining 2 tbsp olive oil, ¼ tsp salt and 1/8 tsp pepper.
    5. To serve, place half of the blood orange rounds on a platter. Top with 2/3 of the fennel, some pickled onions, and parsley, before placing the remaining blood orange slices on top. Top with the remaining fennel, and pickled onion. Sprinkle with more parsley leaves, then finish by drizzling over the dressing. Enjoy!

    Recipe by A Better Choice

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  • August 11

    Rhubarb, Pear, Ginger & Coconut Crumble

    Rhubarb, Pear, Ginger & Coconut Crumble

    Preparation/cooking : 50 Minutes

    Serves : 4

    Ingredients :

    Crumble Mix

    • 1 cup plain flour
    • 1 cup oats
    • ½ tsp dried, ground ginger
    • ½ cup desicated coconut
    • Pinch salt
    • 2/3 cup brown sugar
    • 100g unsalted butter, diced

    Other ingredients

    • 1 bunch rhubarb, cut into 4cm lengths
    • 4 beurre bosc pears, peeled, cut into 6ths
    • 1/3 cup caster sugar
    • Zest and juice 1 orange
    • natural yoghurt, thick, double cream, or ice-cream, to serve
    Method:
    1. Preheat an oven to 200C.
    2. Combine the crumble ingredients in a bowl, rubbing the butter in with your fingertips to create a rough breadcrumb texture. Set aside.
    3. Place the rhubarb, pears, sugar, orange in a medium saucepan and cook over a medium high heat for approx. 8-10 minutes, stirring often, to break down soften the rhubarb and pears.
    4. Spoon the fruit and juices into a 32cm oval or rectangle pie dish and top generously with the granola (crumb mixture)– you may not want to use all the granola, in which case, keep leftovers in the freezer for next time.
    5. Bake for approx. 30-35 minutes until the granola is golden, beginning to crisp up and the fruit is bubbling
    6. Allow to sit for 5 minutes before serving with yoghurt, cream or ice-cream

    Recipe by A Better Choice

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  • August 3

    Gardeners Pie

    Gardeners Pie

    Preparation : 25 Minutes

    Cooking : 40 Minutes

    Serves : 4

    Ingredients :
    • 1 large eggplant, sliced into 1cm rounds
    • 4 tbsp olive oil
    • Sea salt, fresh ground black pepper
    • ½ head cauliflower, roughly chopped
    • 1 brown onion, finely diced
    • 2 medium cup mushrooms, finely chopped
    • 3 clove garlic, sliced
    • 800g blanched and chopped tomatoes (or 2 x 400g tin tomatoes)
    • 400ml vegetable stock
    • 1 x 400g tin lentils, rinsed, drained
    • 1/3 cup pitted kalamata olive, roughly chopped
    • 100g marinated feta or goats feta
    • 1 cup grated cheddar cheese
    • 1/3 cup white, long grain rice
    • Handful flat leaf parsley
    Method:
    1. Preheat an oven to 200C.
    2. Brush the eggplant slices with half the olive oil, season lightly and place onto a lined baking tray. Roast for 10 minutes until lightly golden and soft. Set aside.
    3. Bring a large pot of lightly salted water to the boil. Add the cauliflower and cook until very soft, around 8 minutes. Drain well and allow to steam dry in a sieve.
    4. Heat the remaining olive oil in a large saucepan over a medium/high heat and add the onion, mushrooms, garlic, thyme, and a big pinch of salt. Cook for 3 minutes until they have broken down then add the tinned tomato, stock and simmer for 5 minutes before adding the lentils and olive and continue to cook for 2 minutes.
    5. Crush the cauliflower with a potato masher, mix through the feta and season to taste.
    6. Preheat the oven to 210C. Spoon 1/3 of the ragu into a 30cm pie dish sprinkle over half the rice then a layer of eggplant, ragu, rice, eggplant, ragu and finally top with the cauliflower, crated cheddar, and little drizzle of olive oil.
    7. Lightly grease a piece of foil and place it, grease side down, to lightly wrap over the pie then bake for 40 minutes removing the foil halfway through cooking and continue to cook until golden and bubbling.

    Recipe by A Better Choice

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  • August 1

    Slow Cooker Beef Casserole

    Slow Cooker Beef Casserole

    Preparation : 10 Minutes

    Cooking : 4-8 Minutes

    Serves : 4

    Ingredients :
    Method :
    1. Add the onion, celery, carrots, bay and thyme to the slow cooker. Then add in the boiling water, tomato paste and Worcestershire sauce. Crumble over the stock cubes or add in the stock and stir. Stir in the paprika if using and season with pepper. 
    2. Add diced beef to the slow cooker. Cook on low for 8 hours or on high for 4 hours. 
    3. Serve with mashed potato, if desired. 

    Recipe by A Better Choice

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  • July 29

    Avocado & Dark Choc Truffles

    Avocado-Dark-Choc-Truffles-800x520

    Preparation : 20 Minutes

    Serves : 12

    Ingredients :
    • 1 cup dark choc chips or chopped dark choc
    • 1 small ripe avocado, mashed
    • 2 tbsp coating of your choice (i.e. matcha powder, crushed pistachios, desiccated coconut, cocoa powder, chopped nuts, etc.)
    Method :
    1. Microwave chocolate in a microwave safe bowl in 30 second increments, until melted.
    2. Stir the mashed avocado into the melted chocolate until well combined. Freeze the mixture for 10 mins to thicken it.
    3. Once the mixture has thickened, roll it into one inch balls.
    4. Place the coatings of your choice in a small bowl and roll the truffles in the coatings to sufficiently coat them.
    5. Store truffles in the fridge (for up to four days).

    Recipe by A Better Choice

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  • July 28

    Cinnamon Baked Pears

    Cinnamon-Baked-Pears

     

    Preparation : 5 Minutes

    Cooking : 25 Minutes

    Serves : 4

    Ingredients :
    • 2 ripe pears washed, cut in half and cored
    • 2 tsp cinnamon
    • 1 tsp maple syrup
    • Granola, for topping
    • Coconut yoghurt, for topping
    Method :
    1. Preheat oven to 180°C. Place cored pears onto a lined baking tray.
    2. Sprinkle the pears evenly with the cinnamon and maple syrup.
    3. Place in oven to bake for 20 – 25 minutes.
    4. Remove and allow to cool slightly.
    5. Top with granola and coconut yoghurt as desired.

    Recipe by A Better Choice

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  • July 27

    Sweet Potato Satay Curry

    Sweet Potato Satay Curry

    Preparation : 45 Minutes

    Serves : 4

    Ingredients :

    CURRY PASTE

    CURRY

    • 1 tbsp oil
    • 1 large brown onion, chopped
    • 3 garlic cloves, minced
    • 2cm cube ginger, peeled and chopped finely
    • 3 tbsp red thai curry paste (homemade as above or store bought)
    • 1 tbsp smooth peanut butter
    • 500g sweet potato, peeled and cut into chunks
    • 400ml can coconut milk
    • 200ml water
    • 150g spinach
    • Cooked rice, to serve
    • 1 lime, juiced (optional)
    • Salt & pepper, to taste
    • ½ cup peanuts, chopped (optional)
    Method :
    1. If making the curry paste from scratch, use a mortar and pestle to finely grind ingredients together. Alternatively, place all ingredients in a food processor and blend until smooth. 
    2. Melt oil in a saucepan over medium heat and cook onion until soft. Add garlic and ginger, and cook until fragrant. 
    3. Stir in the red Thai curry paste, smooth peanut butter and sweet potato. Pour in the coconut milk and water. 
    4. Bring contents to the boil. Once boiled, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft. 
    5. Stir through the spinach and the juice of one lime. Season with salt and pepper.  
    6. Serve with cooked rice. Top curry with chopped peanuts if you’d like a bit of crunch! 

    Recipe by A Better Choice

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  • July 27

    Banana Pudding

    Banana-Pudding

    Preparation : 35 Minutes

    Serves : 4

    Ingredients :
    • 2 cups milk
    • ⅔ cup sugar
    • 2 ½ tbsp cornflour
    • ¼ tsp salt
    • 2 large egg yolks, beaten
    • 1 tbsp unsalted butter
    • 2 tsp vanilla extract
    • 2 large bananas, peeled and chopped
    • 75g biscotti (or sweet biscuit of your choice), crumbled
    Method :
    1. Heat milk, sugar, cornflour, and salt in a saucepan over a medium heat. Bring to a simmer, whisking until smooth.
    2. Remove 1 cup of hot milk from the saucepan. In a medium bowl, in a very slow and steady fashion, whisk the milk in with the yolks.
    3. Lower the heat to medium and pour the yolk mixture back into the saucepan, whisking to combine.
    4. Cook the mixture for a further 2-3 mins, stirring, before removing from the heat and stirring in the butter and vanilla until smooth. Meanwhile, prepare an ice bath.
    5. Place the saucepan directly into the prepared ice bath, stirring occasionally, until it reaches room temperature (around 30 mins).
    6. Transfer mixture to a bowl, cover, and refrigerate for at least 5 hours or until the pudding is completely chilled. Once chilled, remove bowl from the fridge and fold in 1 and a half chopped bananas.
    7. To assemble, place some of the crumbled biscuits into individual glasses/cups before topping each with a small scoop of the leftover chopped bananas. Next, top each glass with roughly ½ cup of the pudding mixture. Repeat with the remaining crumbled biscuits, chopped banana and pudding. Top each pudding with a final sprinkle of chopped bananas and crumbled biscuits, then serve!

    Recipe provided by A Better Choice

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  • July 27

    Thai Celery Salad

    Thai-Celery-Salad-800x520

    Looking for a fresh dish to add to the dinner table this week? Try our spicy and flavour-packed Thai Celery Salad! Made with fresh celery stalks that add a delicious crunch.

    Preparation : 10 Minutes

    Serves : 2

    Ingredients :
    Method :
    1. In a large bowl toss together celery, spring onion, coriander, carrots, and peanuts.  
    2. In a small bowl whisk together avocado or canola oil, lime juice, fish sauce, sugar and a pinch of salt and pepper. Toss the dressing with the celery mixture. Season with salt and pepper.  

    Recipe provided by A Better Choice

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  • July 20

    Pizza Style Frittata

    FRITATA PIZZA

    Serves : 2

    Ingredients :
    Method :
    1. Preheat oven to 180℃
    2. In a medium bowl whisk together eggs, heavy cream and mozzarella. Season with salt and pepper.
    3. In a fry pan over medium heat, heat oil. Add shallot and garlic and cook until soft, roughly 5 minutes. Add mushrooms, tomatoes and cook until soft, roughly 5 minutes more.
    4. Combine pan ingredients with egg mix. Pour mixture into 2 springform pans, then dollop with ricotta.
    5. Cook in the oven until eggs are just set, 12-15 minutes.

    Recipe provided by A Better Choice

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  • July 20

    Buk Choy Fried Rice

    Buk Choy Fried Rice

    Serves : 4

    Ingredients :
    Method :
    1. In a large wok, heat 2 tablespoons canola oil over medium-high. Add the mushrooms, season with salt and pepper, and cook until browned and tender. Transfer to a large bowl.
    2. Next, add 1 tablespoon canola oil and heat over medium-high. Add the buk choy, spring onions and garlic. Season with salt and pepper and stir-fry, stirring frequently, until aromatic and just tender. Transfer to the bowl with the mushrooms.
    3. Add the remaining 2 tablespoons canola oil to the wok and heat over medium-high. Add the rice and cook, stirring occasionally for around 5 minutes. Add the frozen peas, ginger, soy sauce, sesame oil and stir until rice is evenly coated in soy sauce mixture.
    4. Stir in the mushroom and Buk Choy mixture, and add the basil. Stir for 1-2 minutes.
    5. Serve immediately while warm.

    Recipe provided by A Better Choice

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  • July 12

    Ginger Pear Pies

    Serves : 12

    Ingredients :
    • 4 sheets Puff Patry
    • 2 tbsp. Unsalted Butter
    • 5 Pears, peeled, cored, and diced
    • ½ cup Brown Sugar, extra for dusting
    • 1 tsp Fresh Ginger Paste
    • 1 tsp Ground Cinnamon
    • ½ tsp Ground Ginger
    • ¼ tsp Ground Nutmeg
    • ¼ cup Cream
    Method :
    • Preheat the oven to 200℃.
    • Heat a frying pan over medium heat. Add the butter, diced pears, brown sugar, fresh ginger, and spices to the pan and stir to combine. Cook until the butter is melted and the pears are soft.
    • Remove from the heat, transfer the pear filling to a mixing bowl and set aside to let come to room temperature.
    • Prepare a muffin tray with the puff pastry. Using a cookie/biscuit cutter, cut out 24 circles and line the tray slots. Set aside 12 of the pastry circles for the lids.
    • Fill each with a spoonful of the pear mixture. Top with the remaining 12 pastry circles and gently press the edges together.
    • Lightly brush the top of each pastry with cream and sprinkle generously with brown sugar.
    • Bake for 20-30 minutes, until pies are golden brown and cooked through. Let cool for 10 minutes on a baking rack. Reheat in the oven for 8-10 minutes, best served warm!

    Recipe provided by A Better Choice

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  • July 12

    Grilled Chicken and Kiwifruit Skewers

    Grilled Chicken and Kiwifruit Skewers

    Preparation Time : 45 Minutes

    Serves : Makes 6 skewers

    Ingredients :
    • 6 small chicken thighs, cut into thirds
    • ½ tsp each smokey paprika, allspice, nutmeg, dried chili, cinnamon
    • 1 tbsp olive oil + extra to brush the skewers before cooking
    • Salt, pepper
    • 1 bunch coriander, roughly chopped
    • Zest 1 lemon
    • 5 x gold kiwi fruit, peeled
    • 2 red onions, peeled
    • 1/3 cup olive oil
    • 1 tbsp red wine vinegar
    • ½ tsp each smokey paprika & cumin
    • Juice ½ lemon
    • Natural yoghurt, lemon & flatbreads to serve or basmati rice is a delicious option to serve with the skewers and dressing.
    Method:
    1. Place the chicken in a bowl and add the spices, olive oil, salt, pepper, 1/3 of the coriander, lemon zest and mix to combine.
    2. Cut the kiwi in half then cut those halves in half again.
    3. Cut the red onions into quarters then those quarters in half again
    4. Thread the chicken, kiwi and onions wedges onto the skewers repeating twice on each skewer.
    5. Let them marinate for 30 minutes. Meanwhile, in a jar, combine dressing ingredients with 1/3 of the remaining coriander and season to taste. Set aside
    6. Preheat a BBQ or grill on high heat. Brush the skewers with a little olive oil and lightly season.
    7. Cook the skewers for 6 minutes turning every 2 minutes to cook the chicken thoroughly.
    8. Serve the skewers on a tray or platter with some of the dressing spooned over and the flatbreads, yoghurt and lemon.

    Recipe provided by A Better Choice

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  • July 5

    Mushroom Risotto

    Mushroom-risotto

    Preparation Time : 45 Minutes

    Serves : 4-6

    Ingredients :
    • 750g mushrooms, thinly sliced
    • 45g butter
    • 2 tbsp olive oil
    • 2 garlic cloves, minced
    • 15g butter
    • 1 garlic clove, minced
    • 2 shallots, finely chopped
    • ¼ cup dry white wine (can omit)
    • 250g arborio rice
    • 1.25L salt reduced chicken stock
    • ½ cup cream (optional)
    • 30g butter (optional)
    • ½ cup parmesan, grated
    • Salt and pepper, to taste
    Method:
    1. Heat the oil and butter in a large pot over high heat. Once melted, add the mushrooms and cook until golden brown (approx. 4 mins). Note: you may need to do this in two batches.
    2. Add the minced garlic, season with salt and pepper, then continue cooking until golden brown. Once browned, remove from the heat and set aside in a bowl.
    3. In the same pot, over a medium heat, melt the butter, then add the garlic and shallots.
    4. Cook for 2 mins or until the onion is translucent. Then add in the wine and allow to simmer for 2 mins, until mostly evaporated.
    5. Pour in the rice and stir for 1 min until it’s semi translucent. Then add approx. 1.5 cups of then chicken stock. Stir, leave for a couple of mins, stirring occasionally, until the liquid is mostly absorbed.
    6. Continue adding the stock (1.5 cups at a time), stirring occasionally until it’s mostly absorbed. Repeat until all the stock has been added and the rice is just cooked.
    7. If opting to use, thoroughly mix the cream and butter through the risotto, then stir in the parmesan, and salt and pepper.
    8. Stir through half the mushrooms. Taste and season with additional salt and pepper if desired.
    9. To serve, divide the risotto into serving bowls, top with the reserved mushrooms and garnish with parsley and extra parmesan. Enjoy!

    Recipe provided by A Better Choice

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  • July 5

    One Pan Egg Veg Brunch

    One Pan Egg Veg Brunch

    Preparation Time : 15 Minutes

    Serves : 3

    Ingredients :
    Method :
    • Heat the oil and butter in a large fry pan, then add the zucchini and capsicum and a little salt and pepper. Cook for 10 mins, stirring from time to time until everything is starting to brown.
    • Add the spring onions, garlic and thyme and cook for a further 2 minutes
    • Make three spaces in the pan and crack in the eggs.
    • Cover with foil or a lid and cook for around 4 mins, or until the eggs are cooked (with the yolks soft for dipping into). Sprinkle with salt and pepper and serve.

    Recipe provided by A Better Choice

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  • June 28

    Winter Italian Chopped Salad

    Winter Italian Chopped Salad

    Preparation Time : 15 Minutes

    Serves : 4

    Ingredients :
    Method :
    1. To make the dressing, whisk orange juice, vinegar, garlic, mustard, 1/4 cup oil, and salt to taste in a bowl.
    2. Combine all of the chopped ingredients together in a large bowl.
    3. Coat with the dressing and serve immediately

      Recipe provided by A Better Choice

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    • June 21

      Chicken & Broccoli Bolognese

      Chicken-Broccoli-Bolognese-800x520

      Preparation & Cooking Time : 35 Minutes

      Serves : 4

      Ingredients :
      • 375g Fettuccine
      • 1 tbsp olive oil
      • 2 cloves garlic
      • 500g chicken mince
      • ½ tsp chilli flakes
      • Salt and pepper
      • 1 cup white wine
      • 1 cup chicken broth
      • 1 broccoli head, finely chopped
      • 1 tbs grated lemon zest
      • ½ cup grated Parmesan plus more for serving
      • 1 tbsp tarragon, chopped
      • 2 tbsp chopped chives
      • 2 tbsp unsalted butter

       

      Method :
      1. Cook pasta per packet directions. Save 1 cup of pasts water, then drain pasta and return to pot.   
      2. Heat oil in a large pan on medium heat. Sauté garlic until fragrant. 
      3. Add in chicken, season with chilli flakes, salt, and pepper, and stir. Add in the wine and simmer until nearly evaporated. 
      4.  Add in chicken broth then broccoli and toss and combine. Bring to a simmer. Fold in lemon zest, Parmesan, and herbs. Remove from heat and add in butter, stirring and tossing until fully melted. Add in the Fettuccine, adding in some pasts water if the pasta seems to be dry. Top with additional Parmesan.  

      Recipe provided by A Better Choice

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    • June 20

      Green Goddess Soup

      Green Goddess Soup
      You’ve seen the Green Goddess Salad, how about a Green Goddess Soup ! 🥦Packed with green veggies for a soup that’s tasty and nutritious !
      This recipe was made in collaboration with our friend Chef Tom Walton!
      _______________________________________________________________

      Preparation & Cooking Time : 30 Minutes

      Serves : 4

      Ingredients :
      Method :
      1. Heat the oil in a large saucepan over medium-high heat. Add the onion, celery, garlic and broccoli with a good pinch of salt and cook, stirring, for 5 mins or until vegetables soften then add the lemon zest and stir through.
      2. Add the stock and stir to combine then cover with a lid and cook for 10 mins or until the vegetables are tender, adding the peas and spinach, stir through and remove from the heat.
      3. Carefully blend the soup until smooth and adjust the seasoning to taste.
      4. To serve, ladle the soup into serving bowls. Drizzle with a little olive oil, spoon over the yoghurt and sprinkle with the coriander and chilli.
      5. Serve with toasted naan bread.

      Recipe provided by A Better Choice

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    • June 15

      Yellow Pumpkin Curry

      Yellow Pumpkin Curry

      Preparation & Cooking Time : 45 Minutes

      Serves : 4

      Ingredients :
      • 1 1/2 Tbsp coconut oil
      • 1 medium spring onion, chopped
      • 1 red capsicum, diced
      • 3 Tbsp yellow (or red) Thai curry paste
      • 3 1/2 cups peeled and chopped pumpkin
      • 2 small cans coconut cream
      • 2 Tbsp maple syrup
      • 1 cup chopped coriander
      • 1 can chickpeas
      • 2/3 cup roasted peanuts
      Method :
      1. Preheat an oven to 180 degrees Celsius
      2. Place the chopped pumpkin on a baking tray, drizzle with oil, dust with salt and pepper and roast for 30 minutes or until tender
      3. In a large frypan, heat the coconut oil and add the curry paste, cooking through for one minute
      4. Add the coconut cream and bring it to the boil, reducing to a simmer for approximately 3 minutes
      5. Add the chickpeas, capsicum, peanuts and maple syrup
      6. Add in the roasted pumpkin and stir through
      7. Finally, add the spring onion, stir through for a minute and take off the heat
      8. Serve immediately with the chopped coriander
      9. You could enjoy this curry own its own, with rice, roti bread or noodles, it’s up to you!

      Recipe provided by A Better Choice

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    • June 14

      Zespri SunGold Kiwifruit Thai Cucumber and Chilli Salad

      Vegan-Zespri-kiwi-chilli-mint-cucumber-spring-onion-salad-new-brand-copy-800x520

      Preparation Time : 20 Minutes

      Serves : 2

      Ingredients :
      • 3 Zespri SunGold Kiwifruit, peeled and chopped
      • ½ cucumber, partially peeled and chopped
      • 3 spring onions, chopped
      • 1 red chilli deseeded and chopped
      • Juice of a lime
      • 1 tbsp fish sauce
      • 1 tsp soft brown sugar
      • A handful coriander, chopped
      • A handful mint, chopped
      Method :
      1. Combine the Zespri SunGold Kiwifruit with the vegetables in a bowl.
      2. Shake together the lime juice, fish sauce and sugar in a jar.
      3. Dress the salad and sprinkle over the herbs.

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

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    • June 13

      Zespri Sungold Kiwifruit & Prawn Tacos

      kiwi taco recipe

      Preparation/ Cooking Time : 30 Minutes

      Serves : 4

      Ingredients :
      • 300g raw prawns
      • 1 crushed garlic clove
      • 1 tsp lime zest
      • ¼ tsp chili powder
      • ¼ tsp ground cumin
      • ¼ tsp smoked paprika
      • ¼ tsp dried oregano
      • 1 tbsp olive oil
      • 1 tbsp butter
      • 1-2 tbsp lime juice
      • 2 tbsp chopped coriander
      • 1 ripe avocado
      • 2 tbsp double cream
      • A splash red wine vinegar
      • Small handful chopped coriander
      • Salt & pepper
      • 3 Zespri SunGold Kiwifruit, peeled and finely chopped
      • 1 small red pepper, finely chopped
      • 1 cucumber, finely chopped
      • ½ red onion, peeled and finely chopped
      • 1 red and 1 green chilli, deseeded and finely chopped
      • ½ tsp garlic powder
      • Eight soft shell tacos
      • Juice of half a lime
      Method :
      1. Add all the seasoning spices and lime zest to the prawns, mix and set to one side to marinade.
      2. Mash the avocado with the cream, red wine vinegar and coriander and season. Set to one side.
      3. In a separate bowl mix the Zespri SunGold Kiwifruit with all the vegetables, lime juice, garlic powder and seasoning. Set to one side.
      4. Heat a griddle or frying pan and add a little oil. Cook the prawns for a couple of minutes each side until they are cooked through. Meanwhile heat the tacos in the oven or heat them individually in a dry frying pan, cooking for a few seconds each side.
      5. Serve each taco with a spoonful of avocado mixture, a few prawns and top with SunGold salsa.

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

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    • June 6

      Veggie Packed Soup

      Veggie Packed Soup

      Preparation/ Cooking Time : 50 Minutes

      Serves : 4

      Ingredients :
      • 1 tbs olive oil
      • 2 cloves garlic, minced
      • 1 brown onion, finely chopped
      • 4 bacon rashers, diced
      • 2 celery sticks, finely chopped
      • 2 small potatoes, finely chopped
      • 1 large carrot, finely chopped
      • 1 large zucchini, finely chopped
      • 4 button mushrooms
      • 2 tbs tomato paste
      • 1.25L vegetable stock
      • 400g can diced tomatoes
      • 1 cup pasta (macaroni or elbow)
      • Salt and pepper, to taste
      • Grated parmesan, to serve
      Method :
      1. Heat the oil in a large pot and add the garlic, onion, bacon, celery, potatoes and carrot. Cook until fragrant and starting to soften.  
      2. Add stock, diced tomatoes and tomato paste. Bring to the boil. Simmer, covered, for around 30 minutes or until the vegetables are tender, stirring occasionally. 
      3. Add the pasta, zucchini and mushrooms; boil, uncovered for around 10 minutes or until the pasta is al dente. Check the seasoning and add salt and pepper if desired. 
      4. Serve warm and topped with grated parmesan! 

      Recipe by : A Better Choice

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    • June 6

      Creamy Chicken & Broccoli Soup

      Creamy-Chicken-Broccoli-Soup-800x520

      Preparation Time : 40 Minutes

      Serves : 6

      Ingredients :
      • 1 large onion, finely chopped
      • 2 large carrots, peeled and finely chopped
      • 2 celery sticks, finely chopped
      • 5 cups broccoli, stems removed and finely chopped
      • 4 garlic cloves, minced
      • 1 bay leaf
      • 1 tsp chilli flakes (optional)
      • 6 cups chicken stock
      • 2 cups milk
      • 2 tbsp cornflour
      • 2 cups shredded chicken
      • Salt and pepper, to taste
      • Lemon juice, to taste
      Method :
      1. In a large pot, sauté the onion, celery, and carrot in oil until soft and beginning to brown (approx. 10 mins).
      2. Add the garlic, bay leaf and chilli flakes (if using), then sauté for another minute or so before adding in the chicken stock, milk and cornflour. Note: Mix the cornflour with 2 tbsp water before adding.
      3. Bring contents to a simmer, then add the broccoli florets and chicken.
      4. Allow to cook for 15 mins, then season with salt, pepper and lemon juice (if using).
      5. Serve while warm and enjoy with some crusty bread or on its own.

      Recipe by : A Better Choice

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    • June 6

      Cauliflower & Pear Soup

      Cauliflower & Pear Soup

      Preparation Time : 30 Minutes

      Serves : 4

      Ingredients :
      • 1 head cauliflower, leaves reserved
      • 1/3 cup pepita seeds, toasted
      • 3 tbsp olive oil + extra for cooking
      • 1 brown onion, roughly diced
      • 3 clove garlic, sliced
      • 2 ripe William Pears, peeled and cored
      • 1l vegetable stock
      • 250ml oat milk
      • 2 cups cooked pearl barley
      • Handful coriander leaves
      • Handful mint leaves
      • 1 lemon
      Method :
      1. Preheat an oven to 220C
      2. Remove the leaves form the cauliflower, wash well, roughly chop and set aside.
      3. Roughly chop the whole cauliflower, reserving large handful of small florets. Toss these in a bowl with the pepita seeds, 1 tbsp of olive oil, lightly season and scatter over a lined baking tray.
      4. Roast these in the oven for 6 minutes to become lightly golden then allow to cool on the tray
      5. Place the remaining oil in a large saucepan along with the onion, garlic, chopped cauliflower, pear & a generous seasoning with salt and pepper.
      6. Cook, covered, over a medium/high heat, stirring often, for 5 minutes to let everything begin to break down then add the vegetable stock and bring to the boil. Cover again, turn down and simmer for another 5 minutes then add the oat milk and cook for 2-3 minutes.
      7. Blend the soup until smooth then season to taste and keep hot.
      8. Sauté the cauliflower leaves in a frying pan with a little olive oil and seasoning until wilted then squeeze over a little lemon place this into a mixing bowl.
      9. Roughly chop the herbs and combine them with the cooked cauliflower leaves, roast cauliflower, pepita seeds & pearl barley.
      10.  Season this salad to taste and dress with a splash of lemon and olive oil.
      11. Ladle the soup into bowls and top with the pearl barley salad.

      Recipe by : A Better Choice

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    • June 3

      Veggie Nuggets for Kids

      Veggie Nuggets

      Preparation Time : 30 Minutes

      Serves : 4 – 6

      Ingredients :
      • 1 cup shredded carrots
      • 3 cups broccoli florets
      • 1 garlic clove
      • 2 eggs
      • 1 1/4 cups seasoned breadcrumbs
      • 3/4 cup shredded cheddar cheese
      • 1/2 teaspoon onion powder
      • 1/2 teaspoon black pepper
      • 1 tablespoon canola oil
      Method :
      1. Steam broccoli until soft.
      2. Place shredded carrots, steamed broccoli, garlic, eggs, 1 cup of the breadcrumbs, cheese, onion powder, and black pepper in a food processor and pulse until well combined.
      3. Form mixture into 25 nugget sized balls. Coat each veggie nugget with rest of the breadcrumbs.
      4. Heat oil in a pan on medium heat.
      5. Arrange nuggets in pan and cook 4 minutes each side, or until golden brown and crisp.

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    • May 31

      Smokey Pumpkin Soup

      Preparation Time : 1 hour

      Serves : 6

      Ingredients :
      • 4 Slices bacon, rindless and diced
      • 2 Tbsp Unsalted butter
      • 3 Cup Pumpkin, peeled and cut into 1 inch pieces (we used butternut pumpkin)
      • 3 Cup Beef broth, (or chicken/vegetable)
      • ¼ Cup White wine
      • 2 Tbsp Fresh thyme leaves
      • Salt & pepper
      • 1 Cup croutons to serve
      • Freshly grated parmesan cheese and sour cream to serve
      Method :
      1. In a large non-stick fry pan cook the diced bacon until crisp. Reserve the fat and set aside the cooked crispy bacon.
      2. Add the bacon fat and butter into a large stock pot and heat over medium-high heat.
      3. Add the pumpkin and sauté for 15 minutes, stirring occasionally.
      4. Pour in the stock and simmer covered until the pumpkin is very tender, approximately 30 minutes. Remove from heat.
      5. Add the white wine, thyme, and salt and pepper to taste.
      6. Process the soup in batches in a blender until smooth (or use a stick blender in the pot).
      7. Return to the stock pot, add the bacon and simmer for 10 minutes.
      8. Serve immediately with a drizzle of cream, topped with crispy croutons and a sprinkle of parmesan cheese if desired.

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    • May 24

      Healthy breakfast quesadillas

      Healthy-breakfast-quesadillas-800x520

      Preparation Time : 15 minutes

      Serves : 2

      Ingredients :
      • 2 eggs
      • 1 diced zucchini
      • Handful of spinach
      • 1 chopped garlic
      • 1 minced jalapeno
      • 2 tbsp olive oil
      • Tortillas
      • Salt
      • Pepper
      Method :
      1. Start off by adding eggs to a medium-sized bowl and scramble. Sauté the zucchini, spinach, jalapeno and garlic for 3-5 minutes. Move onto one side of the pan. Add in the eggs and scramble all together.
      2. Place the scramble, cheese, salt, and pepper on one side of the tortillas and fold it in half. Place the tortilla back on the pan and cook on both sides until golden brown.

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    • May 19

      Chocolate Avocado Mousse

      Chocolate Avocado Mousse

      Preparation Time : 10 minutes

      Serves : 3-4

      Ingredients :
      • 2 ripe avocados, peel and pits removed
      • 1⁄4 cup chocolate pieces, melted
      • 1⁄4 cup Dutch process cocoa powder
      • 1⁄4 cup agave syrup
      • 1⁄4 cup non-dairy milk (such as almond or cashew)
      • 2 tsp vanilla extract
      • Pinch of salt
      Method :

      1. To a food processor, add the avocados, melted chocolate, cocoa powder, agave syrup, non- dairy milk, vanilla and salt. Blend until smooth, making sure to stop the machine periodically to scrape down the sides.
      2. Portion the avocado mousse into small glasses and refrigerate for 30-60 minutes. Just before serving, top with chopped pistachios & blueberries.

      Notes: Chocolate avocado mousse is best served fresh as the avocados will start to lose their moisture if they sit longer than an hour. Maple syrup or honey could be used in equal measure for agave syrup.

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