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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Made with a cottage cheese base, this pizza is not only high in protein but also gluten-free, perfect for those who want a lighter twist on traditional pizza.

Elevate your onions with this simple and delicious savoury marmalade recipe, combining sweet caramlised onions with tangy vinegar.

Vegan pate featuring mushrooms, walnuts, and a mix of herbs and spices for a rich, satisfying spread.

These air-fried crumbed mushrooms with creamy onion and silverbeet dip are the perfect vegetarian snack.

These Kale, Avocado and Egg Crispy Rice Cups are a nutritious snack, perfect for grab and go moments.

In a rut with roasted vegetables? Turn your leftovers into this simple and delicious Roasted Veggie Loaf.

These Banana Rice Cake balls are a great way to use up wonky bananas, plus they’re vegan and gluten free!

Take your turnips or daikon to the next level with this vegetarian Chinese Turnip Cake recipe, a traditional dim sum dish that symbolishes reaching new heights.

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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