A delightful creation by Ash Hays that harmoniously combines sweet roast pumpkin with creamy tahini yogurt. The addition of crisp curry leaves and pomegranate seeds adds contrasting textures and flavors, resulting in a tantalizing dish that's both visually appealing and delicious. Continue reading

In Ash Hays' creation, Mushroom, Pork Sausage, and Red Wine Ragu with Pappardelle, flavors harmonize in a culinary symphony. Her meticulous blend of earthy mushrooms, savory sausage, and velvety red wine sauce transforms each bite into a palate-pleasing masterpiece, highlighting her exceptional culinary artistry. Continue reading

Looking to add an extra touch of sweetness to your morning routine this Easter? Try this Croissant French Toast recipe by Bec Taylor that will tantalize your taste buds. In just 30 minutes, you can transform flaky, buttery croissants into a decadent breakfast treat by battering and pan-frying them to a golden crisp. Top them off with a generous dollop of rich maple cream and a handful of juicy berries for a burst of fruity goodness. Savor the delicious combination of flavors and textures that will leave you feeling satisfied and energized throughout the day. Continue reading

Continue reading

Kimchi is a great side dish to help spice up any meal!

Continue reading

This is one of those thick, comforting and silky-smooth soups that are really a meal. I love adding lots of toppings and textures to my soups to create added nourishment and layers of flavours. Make a double batch of the soup for easy meals in the week and the seed mix can be used for sprinkling onto salads, over roast veggies or just as a snack! If your cauliflower doesn’t have leaves still on, use another green like some silverbeet, cavolo nero, kale or sliced brussel sprouts.

Continue reading

Another delicious dish from Tom Walton. This recipe is just so good! It can be served as a salad or a dip when you mix it up, spoon it onto bread or crisp cos leaves. Continue reading

A delicious celebration of mushrooms with this recipe from Tom Walton. The best thing about this risotto is that the leftovers can be rolled, crumbed & fried over the next few days to make arancini.  Continue reading

Interview with Iselin Amanda Stoylen a certified health counsellor, fertility awareness educator, yoga teacher, birth and postpartum doula and author.  Iselin shares her Dreamy Matcha Cream Cake on a Chocolate Hazelnut Base recipe as well as her Creamy Hot Chocolate with a Kick recipe.  Continue reading

An inspiring interview with our lovely friend, local foodie and organic farmer Cass Amundsen. Cass also shares her gorgeous Mediterranean Seafood soup recipe which celebrates the end of summer and the abundance of tomatoes, fennel and basil growing in her garden. Continue reading