200g cherry tomatoes 1 tbsp. olive oil 3 cloves garlic 3 springs of fresh thyme ½ tbsp. raspberry vinegar or balsamic vinegar 1 onion 30ml olive oil 250g sweet potato (kumara) 100ml white wine 200ml vegetable stock 200g button mushrooms 1 tbsp. dried porcini mushrooms ½ tbsp. grainy mustard 1 tbsp. sweet paprika 150ml no … Continue reading Sweet potato and chickpea stroganoff →

This is an Italian inspired dish that is made delicious with a homemade cashew and macadamia cheese.  The caramelised onion and roasted parsnips give the dish a vegetarian lift.  Try this dish with your family or friends. INGREDIENTS Cashew and macadamia cream cheese 1 cup raw cashews, soaked for 4 hours and drained ¼ cup … Continue reading Rotolo with parsnips, spinach and cannellini beans →

160ml water, luke warm 1 tbsp caster sugar 2 tsp dry yeast 600g Baker’s flour 150g fat free yoghurt or 100ml plant based milk 90g Nutellex or vegan butter Canola spray oil to oil large bowl for rising the dough Cinnamon mixture 70ml olive/ macadamia/ olive oil 3 tsp cinnamon 3 tbsp brown sugar 2 … Continue reading Apple and Cinnamon Scrolls →

Eat more fish! and get some Omega 3 into your diet. This recipe I really love because the fish is moist and flaky and the flavours really work. Serves 4 4 dried figs 2 red onions 1 orange 1 tbsp oil 1 tbsp maple syrup 1 tsp apple cider vinegar 4 barramundi fillets (approximately 800g) … Continue reading Orange and fig glazed barramundi →