A fragrantly spicy Balinese tempeh and potato curry, with a made from scratch curry paste (or traditional base gede).
Urab sayur: Balinese coconut and vegetable salad
Urab sayur is a traditional Balinese salad made with blanched vegetables, grated coconut and a chilli-spiked dressing.
Mushroom and hazelnut vegan pâté
An earthy and nutty smooth vegan pâté made with mushrooms, hazelnuts and lots of fresh sage.
Feijoa and mint vegan cheesecake
A decadent cashew-based feijoa cheesecake made with whole foods and the unique tang of feijoa, New Zealand’s favourite fruit.
Thai curry noodle soup with chilli and lime cakes
A quick and easy weeknight dinner, this flavour packed Thai curry noodle soup can be pulled together with pantry and freezer ingredients and a few fresh greens.
Sweet potato soup with tamari pumpkin seeds
A nourishing and comforting sweet potato soup, mildly spiced with cumin and cayenne, and topped with salty, savoury tamari roasted pumpkin seeds.
Hot cross bun bliss balls
Easter is nearly here, the perfect opportunity to enjoy these healthy hot cross bun bliss balls that have all the same cozy flavours you’re used to in a traditional bun.
Thai mango sticky rice summer rolls
Thai coconut sticky rice with juicy fresh mango and mint leaves, served spring roll style as a light and refreshing dessert or sweet snack.
Cannellini bean and cherry tomato bruschetta
An uncomplicated but delicious bruschetta topping made with cannellini beans, cherry tomatoes, basil and capers.
Mushroom and lentil vegan spaghetti bolognese
Loaded with vegetables, this mushroom and lentil vegan spaghetti bolognese sauce is a delicious and familiar go-to family meal that will be enjoyed by everyone.