Recipes

Tasty kohlrabi fritters with broad beans, dipped in egg and breaded with semolina before frying to a golden brown finish.

Roasted red capsicum and sweet potatoes topped with the traybake mixture with a sprinkling of fresh herbs, some coconut yoghurt and pomegranate.

Easy baked artichoke served with extra parsley, lemon wedge and your favorite dipping sauce.

Rice noodles with asparagus, mushroom and bok choy, garnished with Tamari, Sriracha, sesame seeds, tops of scallions and Thai basil.

Farfalle pasta with capsicum, asparagus and spinach, seasoned with sea salt and freshly ground black pepper and sprinkled with grated pecorino.

Shredded kale, peas and cauliflower rice in celery mixture with coconut cream and lemon zest topped with shaved asparagus, lemon zest or parmesan.

Pan-roasted cauliflower in kale pesto with feta, sumac, mint and tarragon; sprinkled with more lemon zest and oil.

Broad beans cooked and double-podded, topped with zucchini, radish and cucumber and drizzled with Tahini Dressing that is very easy to prepare.

Crisp and soft oven-baked eggplant and fennel garnished with fennel leaves and  sprinkled with shredded Parmesan cheese, poured with a spoonful of sauce.