Recipe

What could be better than apple and raspberry pie with double cream? Grab any leftover gorgeous summer fruit to make the prettiest dessert around

This asparagus tart is a sensational salute to summer as we say goodbye and roll into autumn and makes an easy meal, served with a salad

If you still don’t like Brussels sprouts, label yourself a “supertaster”, the term coined in the 1990s for people who are more sensitive to bitter tastes than others, and give up on them.

Serves: 4-6 Ingredients: 1 onion, finely chopped 2 cloves garlic, crushed 15mL olive oil, to fry 3g cumin powder 1 tbsp dukkha 1 tin chickpeas, drained 1 cup eggplant, finely diced 1 cup zucchini or broccoli, finely diced 1 pack baby spinach 200g Sunny Queen Farms The Odd Eggs Ready-to-Pour Egg Mix 100g labneh or […]

Serves: 4-6 Ingredients: 15mL oil, to fry 1 onion, finely chopped 5mL onion powder 1 cup white cabbage or broccoli, finely diced 1 cup zucchini or carrot, finely diced or grated 120g Sunny Queen Farms The Odd Eggs Ready-To-Pour Egg Mix 2/3 cup flour 5mL baking powder 50-80g Kewpie mayonnaise 50-80g BBQ or teriyaki sauce […]

Autumn produce is bursting with flavour and colour. Discover how to make the most of seasonal fruits and vegetables with our cooking guide — plus three delicious warming recipes.

Serves: 4-6 Ingredients: 1½ cups uncooked brown rice ¼ cup olive oil 2 garlic cloves, crushed 2 tsp each ground cumin & ground coriander (or 1 tbsp taco seasoning) 800g Kent pumpkin, cut into wedges 600g chicken breasts 1 avocado, coarsely chopped ¼ red or white cabbage (about 300g), thinly shaved 225g Brancourts Protein + […]

Serves: 4-6 Ingredients: 1 medium free-range egg 175mL low fat milk 175mL Brancourts Cottage Cheese (97% Fat Free, Classic, Lactose free, Protein +), plus extra to serve Pinch salt 1 cup plain flour Oil, to grease pan 1 bag dried apricots, chopped Strawberries, raspberries, blueberries or mango slices, to serve (optional) Method: Place egg, milk, […]

This Sweet & Sour Adobo is extra tasty from the marinated chicken and the thick sauce full of flavour. Pineapple provides the wonderful sweetness in this dish and the sourness of the apple-cider vinegar is delicately balanced with the salty tamari, while herbs and spices add layers of flavour. While this dish takes a little longer to make, the result is nutritious and incredibly delicious.

If you’ve ever visited the Philippines, you’ll know very well the sound of street vendors calling “Tahoooooo”! Served as a delicious breakfast or a treat at any other time of day, Taho is made of layers of lush silken tofu, rich sweet syrup and pops of tapioca pearls. It is traditionally served warm, but can also be eaten cold. I made mine using boba pearls, purchased at my local Asian grocer, because I love the drama of those big pearls, but you can also use traditional tapioca pearls or even sago.

This combination of pork mince with onion, tomatoes, carrots, capsicum and peas is a wonderful meal, high in protein, vitamins, minerals and fibre. It’s a comforting dish often served during special occasions but is also enjoyed as an everyday meal due to its ease of cooking and the balance of the rich sauce with fresh vegetables and meat.

Adobo is often considered the national dish of the Philippines, and this healthier version maintains all the bold notes while reducing calories. By using skinless chicken breast and replacing traditional rice with cauliflower rice, I have created a lighter dish that’s still incredibly satisfying. The chicken is cooked in a tangy, savoury sauce made with apple-cider vinegar, wheat-free tamari and garlic — hallmark flavours of Filipino cuisine.