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Serves 2

Ingredients

Smoothie:
1 Australian papaya
2 Australian passionfruit
Flesh of 1 Australian custard apple, seeds removed
½ Australian banana (use the other half for the topping)
2 tbsp coconut yoghurt

Toppings:
1 tbsp toasted coconut flakes
½ sliced Australian banana
2 tbsp Australian blueberries
2 tbsp Australian hazelnuts

Method

1. Slice whole papaya in half, scoop out the seeds and throw these away, then remove some extra flesh to create a deeper hollow. Keep the extra flesh

2. Place papaya flesh and other smoothie ingredients in a food processor and blend until smooth

3. Crush hazelnuts lightly in a mortar and pestle

4. Pour the smoothie mixture into each of the papaya ‘bowls’, top with sliced banana, fresh blueberries, toasted coconut flakes and crushed hazelnuts.

Tip: When in season, swap the Australian custard apple for the flesh of 1 Australian mango, or 2 small Australian peaches, nectarines, apricots or plums. Swap coconut yoghurt for regular yoghurt for a protein boost.

Serves 4

Ingredients

Hummus:
1 Australian beetroot
4 Australian chestnuts
1 tin chickpeas
2 tbsp Australian extra virgin olive oil
Freshly squeezed juice from 1½ Australian lemons
1 clove Australian garlic
2 tbsp unhulled tahini
½ tsp cumin
Pinch sea salt
Cracked black pepper

Flatbread:
½ cup wholemeal self-raising flour
1 tsp baking powder
½ cup Greek yoghurt
Pinch sea salt
Cracked black pepper
Drizzle Australian extra virgin olive oil

To serve:
2 tbsp Australian flat leaf parsley
2 tbsp crushed roasted Australian almonds
5 chickpeas (from tin used to make hummus)
Drizzle Australian extra virgin olive oil
Australian veggies such as: broccoli stalks, cos lettuce, red capsicum, celery, carrot, cucumber

Method

1. For the flatbread, make an easy dough by mixing together the flours and yoghurt in a bowl.

2. Knead briefly on a flat surface with a little flour then place back into bowl, cover and leave to rest.

3. For the hummus, slice the beetroot into quarters and score the chestnuts with a little cross on the top. Place the beetroot and chestnuts on a baking tray and roast in an oven pre-heated to 200°C for about 20-30 minutes. Chestnuts should open up as they roast.

4. In a food processor, place the beetroot, chestnuts, drained and rinsed chickpeas (keep 5 set aside for serving), olive oil, lemon juice, water, garlic, cumin, salt and pepper. Blend until a hummus consistency.

5. To prepare the flatbread, roll out into a circle with a little additional flour, about 3mm thick.

6. Heat a large non-stick pan on the stovetop with a small drizzle of olive oil. Place the flatbread on top and toast on each side until golden brown or slightly charred.

7. Remove from the heat and slice into 8 triangles like a pizza.

Tip: Try roasted red capsicum hummus by substituting the beetroot with a red capsicum.

Serves 2

Ingredients

1 tbsp Australian extra virgin olive oil
1 Australian red onion
Small bunch Australian spring onions
¼ cup Australian kale
1 Australian red capsicum
1 clove Australian garlic
½ tsp cumin
1 tsp paprika
Pinch cayenne pepper (optional)
1 tin Australian canned diced tomatoes
Pinch sea salt
Cracked black pepper
2 eggs

To serve:

1 tbsp fresh Australian parsley
1 tbsp fresh Australian coriander
Sourdough bread

Method

1. Dice onion, capsicum and garlic finely. Slice the white part of the spring onions finely.

2. In a non-stick pan place the olive oil and place on the stovetop on a medium to high heat.

3. Add onion, spring onions, capsicum and garlic and heat for a couple of minutes, reducing the heat to low, and stir as onion goes translucent and lightly browns.

4. Add cumin, paprika and cayenne pepper and stir over low heat for a minute while the aromas release.

5. Add the canned tomatoes and stir whilst simmering until the liquid reduces. Stir through the kale, season with salt and pepper and simmer for another 2 minutes

6. Pour into two small ovenproof ramekins and make a little hollow in each for the egg to sit in.

7. Crack the egg on top and bake in the oven on 200°C for about 12 minutes or until the egg starts to set on top but is soft in the middle.

8. Roughly chop the fresh herbs, sprinkle over the top and serve with some crusty sourdough bread.

Tip: Keep an eye on the oven as your egg will cook quickly. If you like a hard egg, leave it in the oven a few minutes longer. This dish is the perfect weekend breakfast but also makes for an easy lunch or dinner!

Serves 2

Ingredients  

1 Australian apple
1 Australian sweet persimmon
3 tbsp pepitas
2 cups Australian baby spinach
½ cup Australian purple cabbage
1 tin chickpeas
1 tbsp baby capers
1 tbsp goji berries
1 tbsp Australian raisins
1 tbsp Australian currants
¼ cup Australian walnuts

Dressing:

2 tbsp Australian extra virgin olive oil
1 tbsp freshly squeezed juice from an Australian lemon
½ tsp Dijon mustard
Cracked black pepper

Method

1. Slice the apple and persimmon finely, into wedge-shaped slices.

2. Toast the pepitas over high heat for a couple of minutes in a dry pan until they become aromatic, go golden in colour and start to pop. Remove from heat immediately and allow to cool.

3. In a large bowl, place the apple persimmon slices, baby spinach, sliced purple cabbage, drained and rinsed chickpeas, capers, goji berries, raisins, currants, walnuts and toasted pepitas.

4. Prepare the dressing by placing the olive oil, lemon juice, Dijon mustard and pepper into a jar. Shake.

5. Pour dressing over the salad ingredients and gently toss to combine.

Tip: The best salad dressing ratio is 2 parts oil to 1 part lemon juice. Make up dressing in bulk, store in your fridge and shake prior to using.

Serves 1

Ingredients  

2 tsp Australian extra virgin olive oil
1 cup Australian mushrooms – button, swiss brown and portobello
½ sprig fresh Australian thyme
Pinch sea salt
2 eggs
1 tbsp goats cheese
1 tsp seeded mustard
1 tbsp sauerkraut
Small handful Australian baby spinach leaves

To serve:

¼ cup Australian watercress
Crusty sourdough

Method

1. For the mushroom filling, in a small non-stick pan place 1 tsp olive oil and heat over a medium heat.

2. Slice mushrooms and add to pan with thyme, cook until they are soft. Season, remove from pan and place into a small bowl.

3. For the egg mixture, crack 2 eggs into another small bowl with salt, pepper and use a fork to whisk lightly to combine.

4. Place remaining 1 tsp olive oil over heat in a small non-stick pan.

5. Pour in egg mix and heat over low to medium heat until the egg mixture starts to solidify at the bottom.

6. Add mushroom filling on top, then top with goats cheese, seeded mustard, sauerkraut and baby spinach leaves.

7. Roll omelette so the fillings are trapped and roll so that omelette is enclosed and heat to seal. You can serve omelette as a half moon or rolled over like a cylinder.

8. Serve topped with watercress and toasted crusty sourdough bread on the side.

Tip: For a high protein quick and easy lunch or dinner this omelette ticks all the boxes.

Serves 2

Ingredients

Porridge:

½ cup rolled oats
2 cups milk
¼ tsp ground turmeric
¼ tsp ground cinnamon
¼ tsp ground ginger
½ vanilla bean (optional)
1 tbsp chia seeds
½ tbsp hemp seeds
2 tbsp Australian pistachios
2 tbsp Australian macadamias
1 tbsp Australian sultanas
2 Australian prunes
1 Australian beurre bosc pear

To serve:

Dollop yoghurt
Small handful fresh Australian blueberries
Remaining Australian pistachios and macadamias
¼ Australian nashi pear

Method

1. Slice pear, removing core (keep a couple of slices separate for serving).

2. Chop nuts roughly. Set some aside for serving. Slice prunes into quarters.

3. In a medium to large saucepan, place all of the porridge ingredients and sliced pear.

4. Bring to the boil, then reduce to simmer, stirring regularly until the porridge thickens. Add more milk if you prefer a thinner porridge.

5. Remove vanilla bean prior to serving. Serve with a dollop of yoghurt, a fan of nashi pear slices, and the remaining macadamias, pistachios and fresh blueberries scattered over the top.

Tip: For something different, try a pear and chocolate porridge by substituting the turmeric, cinnamon and ginger with 1 tbsp cacao powder. The kids will love it!

Serves 2

Ingredients

Chips:

1 golden Australian sweet potato
3 Australian potatoes (different colours)
2 tbsp Australian extra virgin olive oil
1-2 sprigs fresh Australian rosemary
1 head of fresh Australian garlic
Pinch sea salt
Cracked black pepper

Salad:

½ ripe Australian avocado
2 cups Australian rocket
2 tbsp Australian extra virgin olive oil
1 tbsp Australian lemon juice
½ tsp Dijon mustard
Cracked black pepper

Fish:

1 tbsp Australian extra virgin olive oil
2 fresh fillets of salmon, skin on
Pinch sea salt flakes

To serve:

½ Australian lemon, sliced widthwise

Method

1. Prepare the chips by slicing the sweet potato and potatoes into chip size batons (keep the peel on).

2. Place on an oven tray lined with baking paper with the head of garlic (leave whole).

3. Drizzle over olive oil and sprinkle with rosemary, sea salt and black pepper.

4. Place in oven at 200°C for about 30 minutes or until the chips are crispy and golden brown.

5. Prepare the green salad by slicing the avocado and placing it in a bowl with the rocket.

6. In a jar place the olive oil, lemon juice, Dijon mustard and pepper, and shake. Pour over greens and toss gently through.

7. Prepare the fish by patting dry with a paper towel and sprinkling skin with sea salt.

8. Heat olive oil in a pan until hot but not smoking. Place salmon in, skin side down and cook for a couple of minutes or until the skin is crisp and golden.

9. Flip over and cook for another couple of minutes. Remove from the heat, take out of the pan and allow to rest on a separate surface.

10. Place lemon half flat side down on the pan just used, place over medium heat for a couple of minutes or until lightly charred.

11. On a serving plate place the green salad, lemon, fish and chips and enjoy.

Tip: Trial different herbs and spices on your homemade chips to mix it up. If you like your salmon cooked solid all the way through, heat on the pan for slightly longer each side.

Serves 4

Ingredients

4 ice cubes
2 cups Australian watermelon
1 cup Australian pineapple
1 Australian orange
2 Australian carrots
1 tsp fresh Australian ginger
¼ cup coconut water
1 tbsp fresh Australian mint leaves

Method

1. Place all ingredients in a blender and process until smooth

2. Serve in a glass with some extra fruit speared on a toothpick and a sprig of mint

Tip: When in season, add 2 Australian lychees to the blender and substitute 1 cup of Australian watermelon with 6 Australian cherries (seeds removed). You can also add ½ cup yoghurt to add a boost of calcium for strong bones.

Makes 2 small jars of jam and nut butter 

Ingredients

Jam:

¼ cup fresh Australian raspberries
¼ cup fresh Australian blackberries
¼ cup fresh Australian strawberries
¼ cup fresh Australian blueberries
¼ cup fresh Australian red seedless grapes
Splash water
¼ cup chia seeds
1 tbsp freshly squeezed juice from an Australian lemon
1 tbsp honey

Macadamia Nut Butter:

½ cup Australian macadamia nuts

To serve:

Sourdough fruit toast

Method

1. Slice the strawberries and grapes into quarters.

2. In a saucepan over medium to high heat, place the fruit and a slash of water, allow them to come to the boil, then reduce the heat while stirring, allowing the fruit to break down. Use a potato masher to gently press on the fruit to crush slightly.

3. Stir in chia seeds, lemon juice and honey. The mixture should thicken thanks to the chia seeds. Remove from heat when it is a jam-like consistency and leave to rest.

4. Place the macadamia nuts in a food processor and blend for a couple of minutes, or until the nuts turn into a nut butter consistency. Blend more or less depending on how smooth vs crunchy you like it.

5. To serve, spread toast with macadamia nut butter. Layer with jam and enjoy.

Tip: If you don’t have all types of berries, use what you have equal to 2 cups of fresh Australian berries. The jam and macadamia butter make great all-natural gifts for health-conscious friends!

Serves 2 

Ingredients

Salad:

1/8 Australian Kent pumpkin, skin on
1 tsp Australian extra virgin olive oil
Pinch sea salt
Cracked black pepper
4 Australian Jerusalem artichokes
Handful Australian green beans
4 Australian prunes
¼ cup Australian pecans
2 tbsp goats cheese
2 cups Australian rocket

Dressing:

1 tbsp honey
1 tbsp Australian extra virgin olive oil

Method

1. Preheat oven to 200°C.

2. Slice the pumpkin and artichokes and place onto an oven tray lined with baking paper.

3. Drizzle with olive oil and sprinkle with salt and pepper.

4. Place in the oven for about 30 minutes or until the veg are cooked and a little crispy around the edges.

5. Blanch the green beans in a pot of boiling water for about 3 minutes or until the colour becomes even more vibrant. Remove immediately and place in an ice bath to bring the temperature right now.

6. Slice prunes into quarters.

7. On a salad plate place pumpkin and Jerusalem artichokes. Top with green beans, rocket, prunes, pecans and sprinkle with goats cheese.

8. Heat honey in the microwave for about 20 seconds. Stir in olive oil, and using a spoon, drizzle the dressing over the salad. Enjoy.

Tip: This hearty salad can be served while the pumpkin is still warm. Omit the Jerusalem artichokes if you can’t find them or use sliced Australian potatoes instead.

Makes 12 balls

Ingredients

¾ cup Australian almonds
1/3 cup rolled oats
2 tbsp cacao powder
½ tsp vanilla extract
12 medjool dates
3 tbsp cacao nibs
1 tbsp Australian almond oil

Method

1. In a food processor blend ¼ cup of the almonds until they are crushed lightly but not over blended. Store separately (this will be used to roll the balls in).

2. In the food processor add the remaining almonds, oats, dates (pits removed), cacao and vanilla extract, and blend for about 30 seconds or until mixture comes together.

3. Add the cacao nibs and almond oil and process briefly.

4. Form into bite-sized balls and roll each ball in the crushed almond mixture. Refrigerate prior to serving.

Tip: These are the perfect after school snack for hungry kids, and big kids!

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