Latest News

Freekeh & Kale Salad

Serves 2+ YOU WILL NEED: 1 Cup of cracked Freekeh 2 Tbsp of Goat’s cheese Seeds of 1 pomegranate ½ Jap pumpkin (roughly 2 cups) 1 Tbsp of poppy seeds 3 Cups of kale, chopped finely Juice of 1 lemon THIS IS HOW: Pre-heat the oven to 180 degrees. Chop the pumpkin into small cubes […]

Continue Reading

Pumpkin Soup with Roasted Tumeric Seeds

Serves 2+ YOU WILL NEED: 1/2 Jap pumpkin, keep the seeds 1 Brown onion, diced 4 Cups of organic vegetable or chicken stock 1 Piece ginger roughly 4cm, finely chopped 1 Tbsp of tumeric powder 1 Tbsp of Greek yoghurt per serve Sea salt THIS IS HOW: Pre-heat the oven to 180 degrees. Scoop out […]

Continue Reading

Lamb Cutlets with Minty Salsa Verde

Serves 2+ YOU WILL NEED: 3-4 Lamb Cutlets per person 4 Flat breads or pitas 1 Tbsp of lemon thyme leaves FOR THE SALSA VERDE: 1 Cup flat-leaf parsley leaves 1 Cup mint leaves 1 Garlic clove, chopped 2 Teaspoons capers, drained 1/2 Cup extra virgin olive oil 2 Lemons, juice only Sea salt Coat […]

Continue Reading

Queen of Quinoa

1 Cup black quinoa (or whatever colour you have available) 1 Cup parsley leaves roughly torn 1 Cup mint leaves, finely chopped ½ Cup pine nuts ½ Cup currants ½ Cup of lentil sprouts, available from green grocer or supermarket 1 Sweet potato, cut into cubes and roasted 1 Lebanese cucumber, seeds removed, finely sliced […]

Continue Reading

Pomegranate & Prosciutto Salad

YOU WILL NEED: Serves 2+ 1 Apple, finely sliced with a mandolin 1 Fennel bulb, finely sliced with a mandolin 6 Radishes, finely sliced with a mandolin ½ Cup of mint leaves 2 Tbsp of goat’s cheese 1 Pomegranate 6 Slices of prosciutto Alfalfa sprouts 1 Tbsp of pomegranate molasses 2 Tbsp of olive oil […]

Continue Reading

Roast Lamb with Mint Sauce

 YOU WILL NEED: Serves 4+ 1 2kg Leg of lamb 2 Sprigs of rosemary 4 Cloves of garlic 1 Lemon Handful of potatoes Olive oil Salt and Pepper Mint Sauce ½ Cup of chopped mint leaves 2 Tbsp of red wine vinegar 2 Tbsp of hot water 1 Tsp of brown sugar THIS IS HOW: […]

Continue Reading

Banana Coconut & Quinoa Loaf

3 Ripe bananas 1 Cup of self-raising flour, whole meal preferred 2 Tbsp of ground cinnamon 2 Eggs 3 Tablespoons of butter, melted 1 Pinch of sea salt 2 Tbsp of maple syrup ½ Cup of shredded coconut 2 Tbsp of puffed quinoa Melt the butter and once cooled, add to the two beaten eggs. […]

Continue Reading

Butter Chicken with Black Quinoa

Serves 2 YOU WILL NEED: 4 – 6 Chicken drumsticks (or 2 breasts chopped into bite size pieces if you prefer) 1 Pack of ‘Celebrate Health’ Butter Chicken ½ Onion, finely sliced 1 Small red capsicum, diced into cubes 1 Cup of raw cashews 2 Cups of spinach 1 Cup of cherry tomatoes, halved 1 […]

Continue Reading

Zucchini, Lemon & Mint Fritters

ZUCCHINI, LEMON & MINT FRITTERS Makes 8-10 YOU WILL NEED: 4 Zucchini, grated coarsely and drained 1/3 Cup of flour 2 Eggs ½ Chilli 1 Tbsp of finely chopped preserved lemon 2 Tbsp of roughly chopped mint 2 Tbsp of roughly chopped parsley 2 Tbsp of fetta or goat’s cheese Salt and pepper Oil for […]

Continue Reading

Spinach, Ricotta & Nutmeg Canneloni

SERVES 4 YOU WILL NEED: 1Bottle of tomato passatta 2 Garlic cloves, crushed 1 600g Tub of ricotta 250g frozen spinach, thawed ½ Cup of roughly torn basil leaves ½ Cup of roughly chopped parsley 1 Cup of Parmesan, grated 1 Teaspoon of grated nutmeg 1 Box of Canneloni tubes 1 Cup of mozzarella, grated […]

Continue Reading

Breakfast Burritos

SERVES 2+ YOU WILL NEED: 6 Eggs scrambled (organic or free range) 1 Pack of burritos 1 Avocado 2 Limes 1 Bunch of coriander Chilli jam or tomato relish 6 Rashers of bacon Butter Salt and Pepper THIS IS HOW: Pre-heat the oven to 180 and wrap the burritos in foil, add to the oven […]

Continue Reading

Crunchy Tofu & Edamame Salad

SERVES 2 YOU WILL NEED: 1 Piece of firm tofu (preferably organic) 2 Cups of edamame beans, shelled Soba Noodles 1 Head of broccoli 1 Sweet potato Vegetable oil Chilli flakes Pickled Ginger to serve Coriander Dressing: 1 Tbsp of rice wine vinegar 1 Tbsp of mirin 1 Tbsp of sesame oil 1 Tbsp of […]

Continue Reading

Preserved Lemons with Bay Leaves

YOU WILL NEED: 5 – 8 Medium lemons, washed 1 Cup of rock salt (or more if needed) 1.5 – 2 Cups of lemon juice 1 Tsp of black peppercorns 2 Bay leaves 1 Cinnamon stick 1 Sterilised Jar THIS IS HOW: Rinse your jar/s through an empty dishwasher to allow sterilisation and sit open to dry […]

Continue Reading

Summer Scallops with Peas, Broad Beans & Maple Pancetta

SERVES 2+ YOU WILL NEED: 5 Scallops per serve 1 Cup of freshly shelled broad beans 1 Cup of fresh peas 2 Slices of pancetta 1 Tbsp of maple syrup 1 Tbsp of micro herbs (basil or watercress preferably) available from markets or good fruit and veg stores Olive Oil Lemon Juice Salt and Pepper […]

Continue Reading

Ginger, Kaffir Lime & Lemongrass Roast Chicken with Quinoa Stuffing

1 Medium sized, organic or free-range chicken 4 Coriander stems including roots, finely chopped 4 Kaffir lime leaves, centre vein removed, finely sliced 1 Stem lemongrass, roughly 4cm of the white end only, finely sliced 1 5cm piece of ginger, finely diced 1 Garlic clove 1 Green chilli, finely chopped seeds removed Zest of one […]

Continue Reading