A fragrantly spicy Balinese tempeh and potato curry, with a made from scratch curry paste (or traditional base gede).
Urab sayur is a traditional Balinese salad made with blanched vegetables, grated coconut and a chilli-spiked dressing.
An earthy and nutty smooth vegan pâté made with mushrooms, hazelnuts and lots of fresh sage.
A decadent cashew-based feijoa cheesecake made with whole foods and the unique tang of feijoa, New Zealand’s favourite fruit.
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.
A nourishing and comforting sweet potato soup, mildly spiced with cumin and cayenne, and topped with salty, savoury tamari roasted pumpkin seeds.
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 coconut sticky rice with juicy fresh mango and mint leaves, served spring roll style as a light and refreshing dessert or sweet snack.
An uncomplicated but delicious bruschetta topping made with cannellini beans, cherry tomatoes, basil and capers.
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.