One potato, two eggs, a hot pan — this crispy-edged omelette turns your fridge odds and ends into a proper meal in under 15 minutes.
READ MORE
These muffins are the perfect recipe for your leftover veggies from a Sunday roast. You can add anything from turnips, pumpkin and carrots to spinach, onions and greens in.
This lunch box friendly pasta salad will be your new go-to, whether you're packing for the little ones or for yourself!
This vegetarian take on the classic Shepherd's pie is a crowd pleasing way to get a nourishing veggie hit.
A sharing platter with a radish-ing twist! Smear with creamy butter and a sprinkle of salt and you've got the perfect wee bite.
This weeknight vegetarian butter beans dish is ready in under half an hour, and still tastes restaurant-ready!
This warming roasted Kohlrabi and Harissa Cauliflower salad served atop creamy, vegan friendly whipped tofu is going to turn you into a kohlrabi convert!
Your favourite Anzac biscuit... taken to the next level! Half cookie, half cake and with fruity crumble flavours - this baked dessert has it all.
An essential cooler weather recipe to have up your sleeve - creamy pumpkin soup. This version is dairy free and makes the most of the whole pumpkin.
Craft your own Feijoa Fizz cider beverage and explore the magic of fermentation in just a few simple steps.
1/3 of food globally is wasted and it’s estimated that up to 40% of produce grown doesn’t leave the farm gate.
GET STARTED
