Stuffed Flat Mushrooms on Polenta

Wednesday, March 9th, 2011 at 5:34 pm

I was excited to find a bag of flat mushrooms in this week’s Fair Food box as it gave me an opportunity to recreate this signature recipe from Georgia Cato’s father: barbecued flat mushrooms stuffed with a blend of fresh red chilli, garlic, italian parsley, olive oil and best of all, it reintegrates the stalks back into the filling. These hearty bites are quick and cheap to prepare and make a great accompaniment to any spring barbeque. If the weather turns nippy, just add a touch of extra chilli to spice you up.

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Zucchini Ginger Muffins

Thursday, March 3rd, 2011 at 4:36 pm

This is so easy, and healthy and good for school lunches. Mix the ingredients and spoon into the cups of […]

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Spicy Onion Jam

Tuesday, March 1st, 2011 at 12:57 pm

This onion jam is the perfect vessel for any extra onions you have rolling around in your pantry. It will beautifully complement a sharp cheddar on a cheese board, as well as working wonders on a toasted roast vegetable focaccia or acting as a accompaniment to a myriad of hearty main meals. A big thanks to Jessica Symonds for contributing the recipe – check out her super tasty blog over at

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Roasted Potato Salad with Avocado & Herb Mayonnaise

Tuesday, February 8th, 2011 at 10:25 pm

When the days are warm enough, this variation of a classic potato salad is the perfect companion to any picnic or outdoor barbeque. Made with a creamy egg-free soy mayonnaise and a blend of avocado and fresh dill, this can be served as a side dish or puffed up with handfuls of fresh spinach, watercress or rocket for a more substantial main dish.

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Red Quinoa & Fennel Salad with Lemon and Mint Dressing

Wednesday, February 2nd, 2011 at 10:53 pm

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.

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Zucchini and lemon arborio rice

Thursday, January 27th, 2011 at 11:46 pm

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.

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Bean and tomato salad with soft boiled eggs

Sunday, January 16th, 2011 at 10:14 pm

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.

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Ginger and Cinnamon Poached Apricots

Tuesday, December 21st, 2010 at 12:23 am

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.

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Summer Spaghetti

Monday, December 20th, 2010 at 11:51 pm

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.

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Spinach rarebit with oven roasted tomatoes

Sunday, December 5th, 2010 at 8:51 pm

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.

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