Here is another winter warmer that will nourish and satisfy. Cloves and adzuki beans are a flavour match made in heaven, balanced with the sweetness of turnip and carrot. Both adzuki and turnips are kidney-supportive, and the carrot-turnip combo provides lots of Vitamin A.
This is a versatile dish that could be served with any grain. We've used quinoa here, but brown rice, barley or even a small shaped pasta would be great with this.
This is a great Autumn recipe that uses steamed broccoli in place of basil to create a delicious pasta meal, with a mellow creamy kick of garlic and olive oil to finish it off.
This delicious and unusual dish uses the leaves as well as the roots of the beetroot. The leaves of the beetroot are packed full of vitamins and minerals such as magnesium and folate. If lemon myrtle is unavailable, use the zest of 1 lemon.
These patties are an excellent source of slow release energy, both the buckwheat and the sweet potatoes are sustaining and delicious, gluten free and packed with fiber and nutrients. The patties are moist and come together easily, and are pretty flexible, add whatever you like! You could also skip the last step and eat the mixture as a side dish or with a simple salad.
This is warming winter side dish, perfect with sauted greens such as kale, asian greens or spinach, and works well with roasted veg such as JAP pumpkin, sweet potato or carrot.
A super tasty, quick yummy recipe for brussel sprouts, with garlic and parsley. The secret to avoiding that nasty sulphur taste and odour is to avoid overcooking these little veggies. Serves 2 as a side dish.
This is a delicious summer salsa that is very versatile. The nectarine lends a delicious sweet tangy flavour that works well with summer vegetables and barbecues.
from the Winter Local Menu #1, this is an easy to prepare, delicious and versatile dinner. Add any extras you feel like, more veges, some meat, leftover cooked potatoes or pumpkin, or keep it really simple. Just as delicious cold for lunch.
This is a pretty yummy way to have tempeh. Serve with rice and some greens. Easy as that. For those that want to try tempeh, this recipe is pretty good as the baking gives it texture, and the marinade softens the tempeh’s pungent flavour.
A great recipe to try if you've never cooked artichokes before. Made with garlic butter, fresh spinach and parmesan, this dish is truly delicious, and makes a few artichokes into a full meal.
A traditional recipe from Puglia, in Italy. Given to us by Sabino, who grew up in Puglia, and now brings us the delicious pastas and oils from the Puglissima range.
A warming Autumn dish that makes the most of the earthy flavours of swiss brown mushrooms. This dish is gluten free, just check that the stock you use contains no gluten.
