Baked kumara split open and loaded with paprika beef mince, wilted spinach and bubbling cheese. Mostly hands-off, very filling.
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We're calling this build-your-own ice cream because you can experiment with any fruit you have lying around.

Make the most of the Navel Oranges we've been getting from Gisborne with this delicious and simple dessert.

This wellness shot is packed with fruity flavours as well as herbs and seasoning, which will give your immune system a kick.

A simple yet delicious dessert is ready in minutes. This creamy, velvety dessert combines the richness of chocolate, the creaminess of avocado, and the refreshing tang of orange.

You've read it right. This apple pudding is self-saucing! The sauce is created underneath the cake mixture when cooking in the oven. Magic!

This recipe uses the pith, peel and flesh of the orange. Simmer the oranges first before mashing them to create a wonderful cake with extra flavour.

The caramelised nectarines are nestled in a buttery puff pastry crust, making for a mouthwatering combination of flavours and textures.

Baked kumara split open and loaded with paprika beef mince, wilted spinach and bubbling cheese. Mostly hands-off, very filling.
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Feta-flecked chicken and courgette meatballs with a honey-lemon asparagus, avocado and rocket salad. Pita and garlic yoghurt on the side.

Pappardelle in a lemony cream sauce with crispy bacon, baby spinach and asparagus. A weeknight pasta in about 30 minutes.

Bacon-wrapped asparagus, a runny poached egg and a stick-blender hollandaise that comes together in a minute. Café brunch at home.

Crispy bacon, camembert, avocado, rocket and tomato chutney stacked in a soft bap. The weekend bacon butty, upgraded.

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.
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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