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  • Fresh Nachos

    Fresh Nachos

    Serves 4-8

    200g corn chips

    40-50g tasty cheddar, grated

    30g Feta

    40g olives, sliced 

    ½ punnet cherry tomatoes, sliced in half 

    100g cooked chickpeas

    100g cooked black beans

    1 green chilli, sliced 

    ½ red onion (pickled in vinegar and seasoned with salt and pepper)

    1 small cucumber, grated (salted and squeeze out excess moisture)

    200g yoghurt, drained

    1 garlic clove, crushed

    salt and pepper

    1 lime juice and zest

    ½ tsp sumac (optional)

     1 spring onion, sliced

    ¼ bunch coriander, chopped

    On a large platter (oven proof) arrange a pile of corn chips and sprinkle with cheddar cheese and place in a warm oven (140C) and turn off the heat. Combine the yoghurt, grated cucumber, garlic, lime juice and lime zest and season with salt. Set aside.

    Remove the corn chips from the oven and sprinkle over the beans, chickpeas, green chilli, tomatoes, spring onion, feta and olives. Spoon over the garlic yoghurt and sprinkle with sumac if using, coriander and garnish with pickled with red onion. Serve with a margarita or cold beer and make sure you have napkins!

    Available Online
  • Savoury Beetroot “cheese cakes”

    Savoury Beetroot “cheese cakes”

    Makes 10 individual

    For the crumb mixture

    150g savoury seed biscuits crushed

    20g grated parmesan cheese

    1 tsp poppy seeds

    1 tablespoon fresh thyme leaves

    ½ tsp crushed black pepper

    60g butter melted

    350g cream cheese

    120g creamy feta (reserve 20g to garnish)

    1 garlic clove crushed

    1 lemon zest & juice

    150g pureed beetroot

    mixed roasted seeds to garnish (black sesame, sunflower, pumpkin)

    baby water cress or rocket to garnish

    Combine the crumb ingredients together and press into lined food rings or lined muffin pan.

    Beat the cream cheese, feta, lemon juice, garlic until smooth. Fold in the pureed beetroot and season to taste. Spoon into the lined moulds and allow to set for several hours or overnight.

    Unmould and place on a serving platter and garnish with feta, seeds and green leaves.

    Available Online
  • Raspberry Scones

    Raspberry Scones

    Makes about 18

    420 plain flour
    30g baking powder
    Pinch of  salt
    60g caster sugar
    70g cold & unsalted butter, diced
    300 ml milk
    frozen raspberries for decorating

    Preheat the oven to 200°C Sift the flour and baking powder into a bowl and add salt and sugar. Add the butter and mix together with either a paddle attachment on your mixture or rub in with your fingertips until it resembles bread crumbs. Slowly add enough milk until the mixture just comes together into a ball.  Do not over work the dough.

    Turn the dough out onto a floured work surface, and gently pat the dough together into a round shape, about 3cm high. Use a scone cutter to cut rounds from the dough. Gently work the remaining dough together to cut as many rounds as possible. Place the scones close together on a lined baking tray and brush with milk. Press a few frozen raspberries into each scone. Bake in a hot oven for about 15 minutes or until they are golden and well-risen. Dust the scones with some icing sugar before serving. Serve warm or cold with rhubarb jam (recipe online) and clotted cream.

    Available Online
  • Mixed Olives

    Mixed Olives

    500g Mixed olives

    1 x200g piece fresh chevre (goat’s cheese)

    Fresh thyme

    Place olives into a small baking dish. Place the fresh cheese on top. Drizzle with olive oil and season with thyme and pepper. Bake in the oven for about 10 minutes until warmed. Serve with crunchy bread.

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  • Cheese Fondue

    Cheese Fondue

    Serves 6

    1 crusty baguette, cut into chunks

    1 clove garlic, peeled
    400g Gruyère cheese, grated

    200g maasdam cheese, grated
    300ml dry white wine
    1 tbsp cornflour
    4 tbsp dry schnapps (kirsch)
    white pepper, for seasoning

    Mix the cornflour and schnapps together to form a paste & set aside. Rub the inside surface of the fondue pot with garlic. Add the wine and then the cheese and simmer until the ingredients are a smooth. Add the cornflour, stir and simmer a few minutes.

    Place the pot onto the fondue stand and light the burner to keep warm and serve immediately. Serve with the bread chunks, cracked pepper and a green salad. Serve with white wine, schnapps or peppermint tea to aid digestion.

    Available Online
  • Spinach Raita

    Spinach Raita


    • 1 garlic clove minced
    • 1cm piece ginger minced
    • 250g natural yogurt
    • 100g baby spinach
    • 1 tsp cumin seeds
    • salt and lemon juice to taste
    • 1 tblsp vegetable oil or ghee
    • Chilli powder to garnish

    Heat the oil in a pan and add the garlic and ginger. Add the cumin and stir. Add the spinach and allow to wilt. Turn off the heat and allow to cool. Add the yoghurt and season with salt and lemon juice.  Dust with a little chilli powder.          
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  • Potato & Pea Pakoras

    Potato & Pea Pakoras

    Makes 36


    • 4 large potatoes, peeled, cut into 1cm pieces
    • 100g frozen peas
    • 6 garlic cloves, plus 1 finely chopped
    • 2 long green chillies, roughly chopped
    • 2 tbsp finely grated ginger
    • 2 tbsp vegetable oil, plus extra for deep-frying
    • 20 curry leaves, torn
    • 1 tsp brown mustard seeds
    • 1 tsp cumin seeds
    • 2 tsps ground turmeric
    • ½ bunch coriander, chopped
    • 2 spring onion, finely chopped
    • juice of 1½ limes, plus extra wedges to serve
    • ¼ bunch mint, roughly chopped
    • 150 gm chickpea flour
    • 1tsp baking powder

    Cook potatoes in a saucepan of boiling salted water with tsp of turmeric, until tender. Drain, set aside. Place in a large bowl and roughly mash and add peas, herbs, spring onion, salt pepper and turmeric and lime juice. Pound garlic, chilli and ginger in a mortar and pestle to a paste and add to the potato mix. Heat a little oil in a pan and add curry leaves, mustard and cumin seeds and fry until seeds pop and add to potato mixture.  Heat a pan with vegetable oil and carefully drop in spoonful’s of mix and fry until golden. Serve hot with lime wedges and spinach raita or tomato kasundi.          
    Available Online
  • Bacon Wrapped Corn on the Cob

    Bacon Wrapped Corn on the Cob

    Serves 4-6 as a appetiser


    Sweet Corn
    • sweet corn
    • bacon

    Chilli Oil
    • 8 red chillies, roughly chopped
    • 2 cloves garlic, peeled & roughly chopped
    • ½ tsp salt flakes
    • oil to drizzle


    Sweet Corn
    Boil the corn for a few minutes and drain. Wrap in a thin long strip of bacon and place on the BBQ or in a hot oven, cook until golden. Drizzle with chilli oil.

    To make Chilli Oil
    Place garlic, chilli and salt in a mortar and pestle and pound until a paste. Added enough oil to form a slurry.          


    Available Online
  • Stuffed Sweet Potatoes

    Stuffed Sweet Potatoes

    Serves 4-6


    For the Sweet Potato
    • 6 Sweet Potato (small)
    • garlic, lime, yoghurt to garnish
    • peanut dukka, to garnish

    For the Bean Salad
    • 1 can Black beans, rinsed and drained
    • 1 cup Black eyed beans, cooked salted and drained
    • ½ cup Lentils cooked and drained
    • ½ Red capsicum finely sliced
    • ¼ bunch Mint chopped
    • 1 chilli sliced
    • 1/3 bunch Coriander chopped
    • 3 Spring onions sliced
    • 1 large corn,  kernels removed
    • 1 lime juice and zest

    For Sweet Potato
    Roast sweet potatoes in the oven until tender about 30 minutes at 180C. Cut in half and spoon over bean salad. Serve with garlic lime yogurt and peanut dukka.

    For Bean Salad
    Combine all ingredients together and season with olive oil salt pepper and a squeeze of lime juice.          
    Available Online
  • Olive Bread

    Olive Bread

    Makes 2 loaves or 1 loaf 4 small foccacia and 2 doz grissini sticks


    • 750g whole wheat flour
    • 150g plain flour
    • 10g dried yeast
    • 10g salt
    • 2 Tablspn chopped rosemary
    • Kalamata olives, roughly chopped
    • warm water


    Combine all ingredients together and knead to a ball,adding enough water to form a sticky dough. Cover and allow to double in size. Turn out and shape into desired shape. Allow to proove. Place in a hot oven and bake for 20-30 minutes until it sounds hollow when you tap the base. Allow to cool enough to slice and eat warm or toast and use as bruschetta base. For the focaccia style shape into rounds brush with oil and add olives and sliced red onion and sprinkle with sea salt. Bake for about 12 minutes until golden. For grissini, roll out to about 4mm thick and slice with a pizza cutter into 1cm strands. Place onto a lined baking tray and bake 180C for about 10 minutes then reduce the heat to dry out about 10-15minutes. Allow to cool and store in an airtight container.          

    Available Online
  • Olive Hummus

    Olive Hummus


    • 1 can chickpeas, drained and rinsed
    • 60g tahini
    • juice of 1 lemon, or to taste
    • 1 garlic clove
    • salt to taste
    • ⅓ cup Kalamata olives, chopped
    • chopped olives, to garnish
    • olive oil, to garnish


    Blend the chickpeas, garlic, tahini and lemon juice until smooth. Add chopped olives and pulse a few times leaving the olives in small chunks for texture. Season to taste. Spoon into a bowl and garnish with olive oil and extra chopped olives, serve with crusty bread, or Grisini sticks.          

    Available Online
  • Grilled Asparagus Salad

    Grilled Asparagus Salad


    • 40g Feta, crumbled
    • 2 bunched asparagus, grilled
    • 12 olives
    • parsley, to garnish
    • olive oil
    • salt & pepper, to taste


    Light oil asparagus & place on a hot grill and grill turning for a few minutes. Place grilled asparagus on a serving plate. Sprinkle over the olives and crumbled feta. Drizzle with olive oil season with salt and pepper and sprinkle with chopped parsley.          

    Available Online
  • Chinese Pancake

    Chinese Pancake

    Makes 10-12


    • 375g plain flour
    • 3g salt
    • 65ml boiling water
    • 190ml cold water
    • sesame seeds
    • five spice powder
    • 4 spring onion, finely sliced


    Combine the flour and salt and a pinch of 5 spice powder. Add the boiling water and start to combine the dough then slowly add the cold water and knead until it forms a smooth ball. Cover and allow to rest for 30 minutes. Divide the dough into 10-12 equal pieces and brush with oil. Roll out to a thick rope shape then flatten. Sprinkle with sesame seeds, spring onion, a little sea salt and a pinch of 5 spice powder. Roll up and then stand the coil upright and press down with your palm to flatten. Repeat with the remaining mix. Heat a little oil in a pan and add a few pancakes cook on medium heat until the bottom starts to turn golden brown. Add 2 teaspoons of water into the pan and cover with a lid. Cook for 2 minutes then turn over and repeat. Cook the remaining pancakes and serve hot.          

    Available Online
  • Smashed Cucumber Pickle

    Smashed Cucumber Pickle


    • 2 long Cucumbers
    • 10g sea salt
    • 2 cloves garlic finely chopped
    • ½ tsp Szechuan pepper toasted
    • ¼ tsp Chilli flakes
    • 30-40mls Soy sauce
    • 10g honey
    • 30-40mls rice vinegar
    • Toasted sesame seeds to garnish (optional)


    Smack the cucumbers with a mallet or pestle a couple of times. Slice in quarters lengthways and then slice on the diagonal in 1cm slices. Sprinkle with salt and allow to sit for about 10 minutes then drain. Combine the dressing ingredients together and add the cucumber. Place into a serving bowl and sprinkle with toasted sesame seeds.          

    Available Online
  • Chilli Oil

    Chilli Oil


    • 15 fresh chillies, thinly sliced
    • 2 teaspoons salt
    • 2 heads of garlic, peeled
    • 375ml rice bran oil
    • 1 cup chillli flakes
    • ½ teaspoon sugar
    • 2 Tblpns soy sauce


    Slice the fresh chillies  and place into a mortar and pestle  with 2 teaspoons salt. Grind and mix thoroughly with the pestle but not to a paste. In a blender chop the garlic. Heat 120ml of oil in a small saucepan over medium heat. Add the garlic and fry gently until the garlic turns golden add the salted chilies. Stir and let fry gently for another 5-10 minutes, add the remaining oil to the saucepan to heat through. Add chili flakes and sugar. Add soy sauce and season with salt if needed. Transfer to a clean jar and cool.          

    Available Online
  • Steamed Dumplings

    Steamed Dumplings

    Makes around 60


    • 1 chicken breast, minced
    • ½ onion, diced
    • 10 water chestnuts, finely diced
    • 2 cups shredded Chinese cabbage
    • ½ bunch garlic chives, finely chopped
    • 2 cloves garlic, crushed
    • ½ inch piece ginger, finely chopped
    • 1 punnet shitake mushrooms, finely sliced
    • 1 chilli, sliced
    • ¼ bunch coriander, chopped
    • white pepper
    • soy sauce, to taste
    • 1 pkt gowgee wrappers


    Heat a little oil in a wok, add the onion & fry gently for a few minutes. Add the cabbage & cook until softened. Set aside to cool. Combine the remaining ingredients together in a bowl, add the cooled cabbage and season with pepper salt and soy sauce. Heat a little oil in a pan & cook a small amount of the filling, season to taste if needed. Place a teaspoon of mix in the middle of a gowgee wrapper and seal with a dab of water. Place in a steamer basket and repeat until basket is full. Heat a wok with water, place the steamer on top and steam the dumplings for about 3 minutes. Serve hot with chilli oil, soy and black vinegar.          

    Available Online
  • Pissaladiere - French Onion Tart

    Pissaladiere - French Onion Tart

    Serves 4-6


    • • 1 tsp herbs des provence (or a combination of dried thyme, dried marjoram, dried oregano, dried rosemary)
    • • 4 onions, finely sliced
    • • 1 clove garlic, finely chopped
    • • 1 tablespoon sour cream
    • • salt and pepper, to taste
    • • 1 pkt good quality puff pastry
    • • small black olives, to garnish
    • • 6 anchovies
    • • olive oil


    Heat a little olive oil in a pan, add the onion and garlic and cook on a low heat until the onions are very soft. Add the herbs and sour cream and season to taste. Allow to cool. Cut the puff pastry into equal size rectangles (about 12) and place on a lined baking tray. Top with the onion mix and smooth the top. Cut the anchovies in half or thirds lengthways, place on top & dot over a few olives. Bake in a hot oven for about 15 minutes until golden. Serve hot or cold with a nice Rosé!          

    Available Online
  • Pumpkin, Date, and Cranberry Bread

    Pumpkin, Date, and Cranberry Bread

    makes about 12 pots at 100g


    • 450g plain flour
    • 450g whole meal flour
    • 15g yeast
    • 15g salt
    • 100g dates chopped softened with 100ml boiling water
    • 600g pumpkin puree
    • 100ml date molasses (you can use treacle or honey)
    • 75g dried cranberries
    • 100g walnuts roughly chopped
    • 100g sunflower seeds
    • 100g pumpkin seeds


    Toast the seeds and nuts and set aside. Combine all the dry ingredients and then combine the wet and dry and enough warm water to bind to a soft dough. Cover with plastic wrap and allow to double in size. Turn out onto a floured work surface and divide into equal portions. Roll into a ball and place into the muffin pots. Allow to prove and then bake at 190°C for about 15 minutes.          

    Available Online
  • Quinoa Cranberry Logs

    Quinoa Cranberry Logs

    Makes 36


    • 150g almond
    • 150g cranberries
    • 120g dates
    • ½ tsp cinnamon
    • ½ tsp ginger powder
    • ½ tsp nutmeg
    • 2 tbsp orange juice
    • 1 orange zest
    • 5g mixed spice
    • 150g cooked quinoa drained
    • 50g sunflower seeds
    • 30g chia seeds
    • 30ml coconut oil
    • Pinch salt
    • Crushed pistachios nut to roll


    Pulse the almonds, dates and cranberries in a blender. Add the remaining ingredients and shape into small logs. Roll in crushed pistachio nuts and serve.          

    Available Online
  • Turkey Sausage Rolls

    Turkey Sausage Rolls

    makes about 48 small rolls


    • 1 turkey breast, chopped finely or minced
    • 1 carrot grated
    • 2 garlic cloves crushed
    • 1 stick celery diced
    • 1 leek finely sliced
    • 1 onion diced
    • Salt and pepper to taste
    • 30-40g dried cranberries roughly chopped
    • 2 tbsp chopped parsley
    • 2 tbsp fresh thyme
    • 1 egg beaten
    • Poppy and sesame seeds to sprinkle
    • 2 sheets good quality puff pastry cut in half


    Sauté the celery, leek, onion and garlic until soft. Combine all ingredients together except the pastry and egg. Lay out the pastry and pipe in the sausage mix and roll over the pastry and brush the edge with egg wash to seal. Cut into small pieces and arrange on a baking tray. Repeat with the remaining pastry/sausage mix. Brush with egg wash and sprinkle with sesame or poppy seeds. Place in a hot oven 190 and bake for about 15-20 minutes until golden. Serve with cranberry apple chutney (recipe online).          

    Available Online
  • Cranberry Chutney

    Cranberry Chutney

    1 large jar


    • 500g granny smith apples
    • peeled and chopped into small chunks
    • 1 onion diced
    • 50g fresh root ginger
    • 1 cinnamon stick
    • 450g frozen defrosted cranberries
    • 1 orange zest ( in strips)
    • 1 tsp peppercorns
    • 200g granulated sugar
    • 125ml cider vinegar
    • 500g cranberry


    Place all ingredients except the cranberries in a saucepan, then gently heat, stirring until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 40-50 mins until the apples and onions are tender, and the mixture has thickened. Add the cranberries, then cook for a further 10 mins until they soften. Spoon the hot chutney into sterilised jars and seal. Serve with turkey sausage rolls.          

    Available Online
  • BBQ onions

    BBQ onions


    • 30g melted butter
    • 1/4 cup Dijon mustard
    • 1/4 cup honey
    • 10ml Worcestershire sauce
    • 4 brown onions cut into rounds


    Heat the BBQ and skewer the onion rounds. Drizzle with a little oil and place on the BBQ. Mix the butter, mustard, Worcestershire and honey and baste the onions turning frequently until soft and charred. Enjoy in a BBQ hotdog or hamburger.          

    Available Online
  • Pineapple Yoghurt Relish

    Pineapple Yoghurt Relish


    • ½ inch piece chopped ginger
    • 50g grated coconut
    • 1 tsp cumin seeds
    • 1 tsp mustard seeds
    • ½ pineapple diced
    • Salt
    • ½ tsp turmeric
    • 1 green chilli
    • 1 tbsp jaggery or palm sugar
    • 200g yoghurt
    • Fried curry leaves to garnish


    In a mortar and pestle grind the coconut, cumin, and mustard seeds. In a pan cook the pineapple, ginger, salt, turmeric, jaggery, and chilli for about 15minutes until soft.  Fold in the coconut and allow to cool. Fold in the yoghurt and garnish with fried curry leaves, serve alongside your favourite curry.          

    Available Online
  • Lime and Cumin Rice

    Lime and Cumin Rice


    • 250g basmati rice
    • 1 onion finely diced
    • 1 green chilli sliced
    • 2 garlic cloves
    • 2 bay leaves
    • 1 cinnamon stick
    • 3 green cardamom pod lightly crushed
    • 1 tbsp cumin seeds
    • 1 lime zest and juice
    • 1 sprig curry leaves
    • 2 tbsp yellow split lentils soaked in hot water
    • ½ bunch coriander chopped
    • ½ tsp mustard seeds


    Heat a little coconut oil in pan and add the onion, chilli, garlic, pinch of salt, cardamom, cinnamon, cumin, and bay leaves and cook slowly until the onion are soft. Add the rice and 350ml water and place a lid on the pot and cook on low for about 15 minutes until the rice is cooked. In a small pot heat a little coconut oil and add the curry leaves and mustard seeds. Add these to the rice with lime juice and the yellow lentils. Serve hot.          

    Available Online
  • Coriander Yogurt Sauce

    Coriander Yogurt Sauce


    • 200g plain yogurt or coconut yoghurt
    • ½ bunch coriander
    • ¼ cup raw cashew nuts soaked in warm water for 1 hour
    • 1 spring onion sliced
    • 2 cloves garlic
    • 1 tsp grated ginger
    • 1 small green chilli
    • ½ lime zest and juice
    • Salt to taste


    Blend the coriander, cashews, spring onion, garlic, lime, and chilli until smooth and creamy. Season with salt and more lime juice if needed. Place in a bowl and chill until ready to serve. Serve as a zesty accompaniment to a curry.          

    Available Online
  • Fruit and Nut Salami

    Fruit and Nut Salami


    • 400g dried figs, roughly chopped
    • 1 tsp ground cinnamon
    • 1 orange zest
    • Juice of ½ a lemon
    • 120g dried dates, finely chopped
    • 80g lightly toasted hazelnut, very roughly chopped


    Place the figs, dates, cinnamon, and lemon juice in a food processor and process to a paste but keep some texture. Add hazelnuts and divide the mixture in half and place each half along the center of a sheet of baking paper in a log shape. Roll up each log in baking paper to form a neatly packed cylinder. Squeeze firmly to make sure each roll is tightly packed, and twist the ends. Chill for a few hours before slicing. Serve with your favourite cheese and crackers.          

    Available Online
  • Cuban Style Rice

    Cuban Style Rice

    Serves 8-10


    • 300g long grain rice
    • 2 tins black beans rinsed and drained
    • 1 cup quinoa
    • 1 onion finely diced
    • 2 cloves garlic, chopped
    • 4 bay leaves
    • 2 tsp ground cumin
    • 1 tsp dried oregano
    • 1 green chilli, chopped
    • 900g-1L chicken or turkey stock
    • Salt and pepper to taste
    • 2 limes, juiced
    • ½ bunch parsley chopped
    • ½ bunch coriander chopped
    • 3 spring onions finely sliced
    • Olive oil

    Heat a little olive oil in a pan and saute the onion, garlic chilli and bay leaf until soft. Add the rice and quinoa. Add the oregano and cumin and season with salt and pepper. Add the stock and lime juice  and cover with a lid. Allow to steam for about 15-20 minutes. Add the beans, toss through fresh herbs and spring onion and season to taste.          
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  • Corn



    • corn
      salt and pepper
      smoked paprika
      parmesan cheese
    Boil the corn for about 5 minutes. Drain and season with salt and pepper and a sprinkle of smoked paprika, and serve in a terracotta bowl and sprinkle over grated parmesan cheese (or manchego).          
    Available Online
  • Polenta Chips

    Polenta Chips


    • 1 litre stock vegetable or chicken
    • 250g polenta
    • 40g parmesan
    • 40g grated asiago
    • 20g butter
    • Smoked paprika (optional)
    • Salt & pepper to taste
    • Chopped rosemary, sage or dried
    • Oregano to taste
    • Oil to fry


    Bring the stock to the boil and slowly add the polenta stirring as it is added. Continue to stir the polenta approximately 8 minutes & then add the butter & the parmesan & asiago cheese. Continue stirring continuously until the polenta starts to come away from the edges of the saucepan. Season with salt and pepper and paprika if using. Line an oven tray with baking paper and pour on the polenta smoothing with a spatula to evenly flatten the mix. Place in the fridge to set for at least 1 hour. Once cooled & set, remove from the tray & slice into strips of the desired size to make chips. Cook the chips in hot oil until golden or bake at 200 degrees on a lined baking tray until golden.

    For the Seasoning

    Combine the fresh sage, salt, and chopped herbs and mix well in deep plate. Roll the chips in the seasoning and serve hot.          

    Available Online
  • Olive Bread

    Olive Bread


    • 500g flour
    • 10g dried yeast
    • Pinch salt
    • 300ml warm water
    • 1 tsp cumin seeds crushed
    • 1 onion sliced
    • 4 tbsp parsley/coriander, chopped
    • ½ tsp paprika
    • 1 green chilli finely sliced
    • Spring onion
    • Salt and pepper
    • 130g pitted green olives, sliced


    Heat a little oil in a pan and sauté the onion until soft. Add the paprika, cumin spring onion, parsley, salt, pepper, green olives and chilli and set aside to cool. Combine the flour, yeast, water, pinch of salt to form soft dough. Cover and allow to prove until doubled in volume. Form into 8-10 balls. Make a small hole in the bottom of the ball and stuff with a teaspoon of the olive mix. Roll into round discs and bake in a hot oven for about 15mins or on a pizza stone. Serve with Moroccan turkey meatball tagine.          

    Available Online
  • Saffron Rice

    Saffron Rice

    Serves 8


    • 400g basmati
    • 8 cardamom pods, lightly crushed
    • 1 tsp cumin seeds
    • 2 dried chillies
    • 1 tsp turmeric
    • ½ tsp saffron
    • 3 bay leaves
    • 1 cinnamon stick
    • Salt
    • 600ml water
    • 50g peas


    Heat a little oil in a pan and saute cardamom, chillies, cinnamon and cumin seeds. Add the turmeric, rice and salt. Add the water and cover and allow to steam over a low heat. Sprinkle over the peas and allow to heat through. Place in a serving bowl and serve as part of an Indian dinner.          

    Available Online
  • Coconut Chutney

    Coconut Chutney


    • 200g grated coconut
    • 30g green chillies
    • 3 sprigs Mint chopped
    • 350g natural yoghurt
    • Salt
    • ½ lime juice
    • 2 sprigs Curry leaf
    • 2 small dried chillies
    • 1 tsp mustard seeds
    • Oil


    Combine the grated coconut, mint, yoghurt and salt together in a bowl. Heat a little oil in a pan and add the mustard seeds, chilli and curry leaves until they pop. Pour over the yoghurt mix and season to taste with lime juice.          

    Available Online
  • Pumpkin Dip with Roasted Cauliflower

    Pumpkin Dip with Roasted Cauliflower

    (makes 1 large platter)


    For the Pumpkin
    • 1 butternut pumpkin, peeled & cut into chunks
    • 2 tsp cumin
    • 2 tsp coriander, ground
    • Olive oil
    • 1-2 lemon juice
    • 2 cloves garlic, crushed
    • 3 tbsp tahini
    • 100g natural yoghurt
     For the Cauliflower
    • 1 head cauliflower, cut into small florets
    • 2 tsp cumin seeds lightly crushed
    • 2 tsp coriander seeds lightly crushed
    • 1 chilli finely sliced
    • ½ lemon juiced
    • Pomegranate seeds to garnish
    • Coriander leaf to garnish
    • 10g roasted pepito & sunflower seeds to garnish

    For the Pumpkin
    Toss the pumpkin in a bowl with a little olive oil and the spices. Season with salt and pepper. Place on a lined oven tray and roast in the oven until tender. Place the roasted pumpkin in a food processor with garlic and puree. Add lemon juice tahini and yoghurt.
    For the Caulifower
    Combine all ingredients together and season with salt and pepper. Place on a lined baking tray and roast in a hot oven until tender and slightly browned. On a serving plate  spoon on the pumpkin dip and top with roasted cauliflower. Top with toasted sunflower and peptito seeds, pomegranate seeds and fresh coriander. Drizzle with olive oil and serve with toasted Turkish bread.          
    Available Online
  • Quinoa Salad

    Quinoa Salad


    • 200g tricolour quinoa cooked, rinsed and drained
    • 150g fetta, lightly crumbled
    • 100g sprouted mung beans
    • 1 punnet cherry tomatoes, sliced roughly
    • 1 can black beans, rinsed and drained
    • 1 small cumber, cut into cubes
    • 1 cob of corn, cooked and kernels sliced off
    • 2 spring onions sliced
    • ½ bunch parsley chopped
    • ½ bunch coriander chopped
    • 1 red chilli chopped
    • ½ red capsicum diced
    • 1 tsp cumin seeds roasted and ground
    • Salt and pepper to taste
    • Juice 1-2 limes
    • 2 tbsp Olive oil


    Combine all ingredients together and season to taste with olive oil, salt, pepper and lime juice, and toss carefully.          

    Available Online
  • Green/Red Mojo Sauce & Olive Mayonnaise

    Green/Red Mojo Sauce & Olive Mayonnaise


    For the Green Mojo Sauce

    • 1 large green peppers
    • 1/2 bunch fresh coriander or parsley
    • 2 cloves of garlic, minced
    • 1 green chilli
    • 1 teaspoons sea salt
    • 1 tablespoons red wine vinegar
    • 2 tablespoons olive oil
    • 1 teaspoon dried cumin
    • 1 slice bread, torn into small pieces

    For the Red Mojo Sauce

    • 1 large red peppers
    • 2 cloves garlic, minced
    • 1 small chillies, chopped
    • 1 teaspoons sea salt
    • 2 tablespoons vinegar
    • 2 tablespoons oil
    • 1 teaspoon dried cumin
    • 1 slice bread, torn into smaller pieces

    For the Olive Mayonnaise

    • 15-20 black olives, pitted
    • 100ml olive oil
    • 150ml vegetable oil
    • 1 egg
    • 1 lime, juiced
    • Salt to taste
    • Worcestershire sauce to taste


    For the Mojo Sauces

    To make the green or red mojo sauce, place all the ingredients into a blender and blend until you've got a thick sauce. Taste it and add more herbs or spices to your liking. Store in the fridge.

    For the Olive Mayonnaise

    Combine the egg and lime juice in a small blender, and then with the motor running, drizzle in as much oil as you need until you have a mayonnaise. Add the olives and blend until smooth, season to taste with Worcestershire sauce and salt.          

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  • Jollof Rice (Fragrant African Rice)

    Jollof Rice (Fragrant African Rice)

    (serves 8-10)


    • 2 cups long grain rice
    • 60ml peanut oil
    • ½ tbsp butter
    • 2 tbsp fresh thyme
    • 1 onion, sliced
    • 1 stick celery, diced
    • 1 green pepper, diced
    • 3 garlic cloves crushed
    • ½ inch piece ginger, peeled and grated
    • 1 tbsp smoked paprika
    • 2 tbsp cayenne pepper
    • 3 tbsp tomato paste (1x50g sachet)
    • 2 large tomatoes, chopped finely
    • 1 carrot, diced
    • 3 bay leaves
    • 1 litre chicken or vegetable stock
    • 1 cup of peas
    • Salt to taste
    • Coriander to garnish


    Heat oil and butter in a large sauté pan, and saute onion, celery, green pepper, carrot garlic and ginger. Saute for about 3 minutes, add paprika, cayenne, bay and thyme. Add the tomato paste, tomatoes, bay leaf & thyme. Cook until tomatoes get slightly soft. Add the rice and saute for another minute. Add the stock and season with salt, cover with a lid and cook on low heat for about 30 minutes. Add the peas and if the rice is still firm, add a little more stock or water and cover and allow it to steam through. Garnish with coriander or parsley and serve.          

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