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Vegetable tagine with chickpeas & dried apricotsSlow cooked winter veg with oodles of chickpeas and subtle warm spices View Recipe |
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Borscht and a Hot PotatoBeetroot soup. It’s been around a while, but in a really good way. View Recipe |
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Aki’s Wombok, Carrot and Apple SaladWinter wombok from the staff lunch table View Recipe |
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Winter tonic – making a fire ciderTake that, winter lurgies. View Recipe |
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Greek Yoghurt Pancakes from NatalieGreek yoghurt pancakes for the win. Literally! View Recipe |
Red Quinoa & Fennel Salad with Lemon and Mint Dressing
This high protein and tasty salad is a celebration of the array of fresh vegetables available this summer: crunchy fennel and capsicum, hydrating cucumber and lemon, juicy corn and freshly picked mint from the herb garden.
View RecipeZucchini and lemon arborio rice
A fusion of a summery salad and lemon risotto, this makes for a great evening meal during those cold Melbourne snaps and pairs well with a side of steamed corn on the cob from this weeks Fair Food fruit and vegetable box.
View RecipeBean and tomato salad with soft boiled eggs
The inspiration for this salad came from the lovely yellow string beans which arrived in this weeks Fair Food fruit and vegetable box. Paired with juicy red tomato wedges and a lovely summer fresh salad mix, this is a satisfying yet light meal on its own, or a great side dish for grilled white fish or tuna steaks. The eggs can be swapped for toasted slivered almonds and crumbled feta or shaved Parmesan if desired.
View RecipeGinger and Cinnamon Poached Apricots
An elegant way to serve apricots, or any other variety of stone fruit that makes its way into your fruit box over the Summer months.
View RecipeSummer Spaghetti
This 15 minute pasta dish is an easy and delicious way to make use of the lovely fresh green peas, zucchini and flavoursome Australian garlic arriving in our Fair Food fruit and vegetable boxes this summer.
View RecipeSpinach rarebit with oven roasted tomatoes
I like to think of this dish as the grownup version of cheese on toast. It makes for a satisfying lunch, or pair it with a green salad for those nights when all you feel like for dinner is a good old cheese toastie.
View RecipePotato and Pea croquettes with minted yoghurt sauce
A spin on the traditional potato croquettes, the inclusion of fresh peas and spring onion make these a perfect little spring starter. They will keep well uncooked in the fridge overnight so are a great option if you’re entertaining and want to cut down prep time.
View RecipeWhite bean salad with haloumi, asparagus and seared cherry tomatoes
This spring salad will serve 2 people as a light meal or 4 as an entree. As the weather warms up and the days get longer swap the pan for a bbq and try the tomatoes, asparagus and Haloumi grilled instead.
View Recipesatay curry
This Malaysian style satay curry may seem to involve a fair amount of ingredients and preparation but it really is worth the extra effort. If you do need to save time you could buy pre-roasted and chopped peanuts.. but it really does add to the dish if you roast your own. Also, try to keep left overs – this curry tastes even better the next day once the flavours have had time to really develop!
View RecipeChicken cous cous salad
1. Cut pumpkin into small cubes, roast until soft but not burnt (~30 minutes) in oven. 2. Slice chicken, fry […]
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