Baked kumara split open and loaded with paprika beef mince, wilted spinach and melted cheese. Low effort, big payoff weeknight dinner.
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A light blueberry and lemon ricotta cake, low on flour and big on citrus, studded with whole berries.

Scrunched filo, tangy lemon custard, and fresh blueberries baked into a showstopping dessert that's easier than it looks.

A sharing-size orange crème brûlée with real zest, a smooth custard set, and a crackly sugar top worth smashing a spoon through.

A fudgy chocolate brownie wreath topped with whipped cream and summer fruit - an easy, festive centrepiece with minimal fuss.

A no-bake tiramisu twist layered with coffee-dipped ladyfingers, cherry compote, and airy mascarpone cream.

The viral strawberry sandwich from Japan - just strawberries, cream and brioche. A fridge-set favourite that’s all over your feed.

The coolest freezer treat of the season comes from a collab with Wonky citrus and Kylee - the brains behind The Modern Preserver.

A silky, citrusy pudding made from winter grapefruit – this posset is proof that dessert doesn’t need to be fussy to be fancy.

Baked kumara split open and loaded with paprika beef mince, wilted spinach and melted cheese. Low effort, big payoff weeknight dinner.
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Seared pork loin simmered with sweet apple, soft cabbage and onions in a creamy sour cream sauce. One pan, done in under an hour.

Tender pork and parmesan meatballs finished in a garlicky tomato sauce, with a cool dollop of ricotta and torn basil on top.

Tender pork and parmesan meatballs finished in a garlicky tomato sauce, with a cool dollop of ricotta and torn basil on top.

Bolar beef slow-cooked in miso, ginger and honey until it falls apart. Four hours of hands-off cooking for a seriously savoury dinner.

Tender lamb and potatoes simmered in a bright green spinach, coriander and coconut sauce. Big flavour, one pot, minimal fuss.

Spiced lamb, a hot-pink beetroot yoghurt sauce and all the wrap fillings you need — no servo run required.

Lamb shoulder gone low and slow with pomegranate molasses, walnuts and cranberries until sticky, spiced and spoon-tender. One pot, big pay-off.
1/3 of food globally is wasted and it’s estimated that up to 40% of produce grown doesn’t leave the farm gate.
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