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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Crisp cos, thin apple slices and toasted walnuts in a punchy caper mayo, finished with parmesan. A salad with actual backbone.
Cool the kumara properly and the cubes hold their shape. The orange juice goes into the dressing, making a light but creamy dressing.
Crunchy greens, crispy rice and a creamy lemony dressing. A salad that actually keeps things interesting.
Salty, sticky, sweet — hot honey halloumi over juicy melon and cherry tomatoes is the salad that actually earns its place at the table.
Char cabbage wedges until sweet and tender, then drown them in basil garlic butter. Simple winter cooking that tastes expensive.
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Fresh watermelon, peaches and tomatoes meet torn mozzarella and basil in this summery twist on a caprese salad.
Blanched greens, avocado, yoghurt sauce and pickled onions make this crunchy salad a smart summer side with texture and tang.
A savoury tomato salad with soy, sesame, and chilli oil- ideal as a side, BBQ topper, or noodle toss-in.
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.
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.
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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