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Creativity

Vanilla Rhubarb Compote

Vanilla Rhubarb Compote

Spring means rhubarb. When cooked down, these long blush stalks turn into a delicious sweet and sour compote. Make a batch and have this on hand to dollop onto porridge, yoghurt or vanilla ice cream.

Lemon Cream Cheese Icing

Lemon Cream Cheese Icing

This versatile recipe is a family favourite – use it to ice everything from vanilla cupcakes to denser cakes like hummingbird or carrot cake.

Refreshing Passionfruit Ice Cream

Refreshing Passionfruit Ice Cream

Tangy and tropical passionfruit is such a joyous fruit – especially when paired with vanilla. Enjoy this creamy ice cream on a balmy summer’s day with crushed meringue.

Blood Orange and Fennel Salad

Blood Orange and Fennel Salad

Celebrating blood orange and fennel, this fresh side salad pairs well with pork or pasta dishes. It also makes a beautiful starter with pan-seared scallops.

Apple and Berry Bircher Muesli

Apple and Berry Bircher Muesli

This overnight recipe is great for getting a head start on the week. It will last in the fridge for a couple of days and can easily be scaled up or down depending on how many mouths you are feeding.

Nourishing Pea and Mint Soup

Nourishing Pea and Mint Soup

Welcome Spring-time with the fresh combination of pea and mint. This soup is perfect for freezing and is full of plant protein.

Traditional Greek Spinach Pie

Traditional Greek Spinach Pie

Greek spinach pie (Spanakopita) is a family favourite, blending a refreshing combination of herbs – dill, mint, parsley – with salty fetta and delicate ricotta, this recipe is perfect all year round. Serve with chilli jam or chutney.

Vegan Ginger and Turmeric Cookies

Vegan Ginger and Turmeric Cookies

These vegan ginger and turmeric biscuits have a lovely crunch and slightly chewy centre. The warming mix of spices and decadent snap of chocolate and crystallised ginger will take you to a happy place.

Braised Squid with Chorizo and Fennel

Braised Squid with Chorizo and Fennel

This is a very forgiving recipe that encourages you to use your intuition and senses as you go – in true Italian style. Cooking squid low and slow will leave you with melt in the mouth perfection. Serve with some crusty bread – or store overnight to allow the flavour to really develop!

Baked Figs with Oat Milk Porridge

Baked Figs with Oat Milk Porridge

Baked figs in autumn are a bacchanalian delight – with an imperial purple exterior and a sweet sticky centre – this ancient fruit has a rich culinary history. Paired with thyme (another ancient herb prized for its healing properties), this fig porridge is an indulgent yet healthy start to the day.