• 500g Brussel sprouts (16-18) cut in half
  • 4 pieces shortcut bacon 
  • 1/2 brown onion
  • 1 tablespoon butter
  • salt and pepper
  • 1 clove of garlic
  • 1 tablespoon of grated Parmesan 
  • 1/3 cup grated cheese
  • handful of spinach
  • 1 tin cream of chicken soup
  • 1/2 cup chicken stock


1. Preheat oven to 180 degrees

2. Fry bacon & brown onion in a large pan over medium heat until crispy. Cut into 1cm square chunks. Leave on paper towel to rest.

3. Cut Brussel sprouts in half and put in pan with butter. Season with salt and pepper and cook on medium heat stirring occasionally for 4-5 minutes until slightly crispy.

4. Add garlic (grated) for a minute then pour in cream of chicken soup and 1/2 cup of chicken stock. Stir immediately.

Add the bacon and onion back in with a handful of spinach & Parmesan. When the spinach is slightly wilted pour into a baking dish and top with cheese. 



• x6 white mushroom cups
• grated: ginger, tumeric & garlic (1tbs total mix)
• 1 1/2 cups of panko crumbs
• x1 waverly farm fresh range eggs
• Tasman sea salt 1 pinch

BOWL 1 - whisk egg slightly, add sea salt
BOWL 2 - mix together panko crumbs and grated ginger, tumeric & garlic
1. Dip mushroom in egg mix, make sure it’s fully coated
2. Dip mushroom in panko crumb mix, make sure it’s fully coated
3. Do one mushroom at a time, once all mushrooms have been coated put on a plate and in the fridge for at least 30 minutes before cooking
4. We air fry ours for healthy frying option (only 15 minutes on medium - high until golden) but can also but placed on a tray with baking paper in the oven! 

Cucumber, walnut & rocket salad 

Try our specials inspired salad - all for under $10! Just add your favourite cheese, whether that’s a blue or simply a grated cheddar or Parmesan plus a tasty creamy dressing (dill aoli recipe below!)


• X2 Lebanese cucumbers

• 250g walnuts (shelled)

• 120g rocket

+ cheese of choice 


1. Rinse all produce.. then slice cucumbers finely and place around plate as a border
2. In a bowl add rocket, shelled walnuts & cheese of choice. I also like to mix some of the dressing through if you are preparing to eat within the hour otherwise leave dressing until you serve to eat as rocket will go soggy.
3. Mix through cheese chunks and plate up.
4. top with more walnuts and a drizzle of dressing.


• Mix 1cup mayo with 1 small garlic clove grated and 1tbs of chopped dill. 

Lamb with Asparagus and Potatoes



  1. In a bowl, combine lemon zest and juice, garlic, and rosemary; whisk in 1/4 cup plus 2 tablespoons oil. Season lamb with salt and pepper. Place in a large resealable bag, and add marinade. Seal bag, pressing to remove as much air as possible. Turn bag several times to coat lamb in marinade. Let sit at room temperature 1 hour (or refrigerate overnight), flipping bag halfway through.
  2. Preheat oven to 180 degrees. (If lamb was marinated overnight, remove from refrigerator 1 hour before cooking.) Toss potatoes with remaining 2 tablespoons oil, and season with salt and pepper. Transfer to a roasting pan, and roast 20 minutes.
    OR new season potatoes - wash well but leave skin on, boil for 12-15 minutes. 
  3. Remove lamb from marinade, and season with salt and pepper. Push potatoes to edges of pan, add marinade and lamb, and roast 15 minutes. Reduce oven temperature to 140 degrees,  and cook 40 minutes. Add asparagus, tossing to coat in pan juices, and cook until lamb is medium-rare, about 20 minutes more.
  4. Tent lamb with foil, and let rest 20 minutes before carving and serving. If necessary to fully cook vegetables, return them to oven while meat is resting.


Indian Style Vegetable Curry


1 tablespoon sunflower oil

2 tablespoons brown mustard seeds

2 onions, coarsely grated

1 long green chilli, sliced

10 fresh curry leaves (see note), (optional)

Half cauliflower, cut into florets

500g sweet potato peeled, cut into 2cm pieces

1 eggplant (about 300g), cut into 2cm pieces

2 carrots, cut into 2cm pieces

400g can chopped tomatoes

2 garlic cloves, finely chopped

1 tablespoon grated ginger

1 tablespoon curry powder

1 teaspoon turmeric (fresh grated)

600ml  vegetable liquid stock

100g green beans, trimmed

1 teaspoon garam masala (Indian spice mix)

1 tablespoon  lime juice

2 tomatoes, finely chopped

2 tablespoons coriander leaves


Step 1

Heat oil in a large, deep frypan over medium-high heat. Add mustard seeds and cook, stirring, for 1-2 minutes until starting to pop. Stir in onion, chilli and curry leaves, if using, and cook for 5 minutes. Add cauliflower, sweet potato, eggplant, carrot, canned tomatoes, garlic, ginger, curry powder, turmeric, stock and 1/2 teaspoon salt, then partially cover and simmer, stirring occasionally, for 30 minutes or until slightly reduced.

Step 2.

Add beans, garam masala, tamarind and half the fresh tomato. Season and cook for 5 minutes until beans are tender.

Step 3.

Divide curry among bowls. Top with coriander and remaining fresh tomato, then serve.



  • ½ a small red onion
  • 1-2 fresh red chillies
  • 3 ripe avocados
  • 1 bunch of fresh coriander
  • 6 ripe cherry tomatoes
  • 2 limes
  • extra virgin olive oil
  • Method

    1. Peel the onion and deseed 1 chilli, then roughly chop it all on a large board.
    2. Destone the avocados and scoop the flesh onto the board.
    3. Start chopping it all together until fine and well combined.
    4. Pick over most of the coriander leaves, roughly chop and add the tomatoes, then continue chopping it all together.
    5. Add the juice from 1 lime and 1 tablespoon of oil, then season to taste with sea salt, black pepper and more lime juice, if needed.
    6. Deseed, finely chop and scatter over the remaining chilli if you like more of a kick. Pick over the reserved coriander leaves, then serve.


    (Recipe as seen on Jamie Oliver)


    Zucchini & Carrot Bolognese 


    2 tbsp coconut oil or good-quality animal fat

    1 onion, chopped

    1 carrot, diced

    1 celery stalk, finely diced

    4 garlic cloves, finely chopped

    500g beef mince

    2 tbsp tomato paste

    1 tbsp chopped oregano leaves

    200ml dry, preservative-free red wine

    500g tomato passata or whole peeled tomatoes

    300ml chicken bone broth (either homemade or high-quality, shop-bought)

    pinch of chilli flakes (optional)

    sea salt and freshly ground black pepper

    baby basil leaves, to serve 

    Vegetable spaghetti

    3 zucchini

    2 carrots



    1. To make the spaghetti, use the thick noodle blade on a spiraliser to create carrot and zucchini noodles. If you don't have a spiraliser, simply julienne the carrot and zucchini using a sharp knife. Set aside until needed.

    2. Melt the oil or fat in a large frying pan over medium–high heat. Add the onion, carrot and celery and cook for 4–5 minutes until the onion is soft. Stir in the garlic and cook for 1 minute until fragrant and starting to brown.

    3. Add the beef and brown, breaking up any lumps with a wooden spoon, for 5–6 minutes. Add the tomato paste, stir and cook for 1 minute. Mix in the oregano and wine and cook for 4–5 minutes until the wine has almost evaporated.

    4. Add the passata, half the broth and the chilli flakes (if using) and season with salt and pepper.

    5. Simmer on low heat for 30 minutes, adding more broth if needed.

    6. Bring a saucepan of salted water to the boil. Add the carrot noodles and cook for 30 seconds, then add the zucchini noodles and cook for a further 15 seconds until just tender. Drain well.

    7. Spoon the noodles into four serving bowls, top with the bolognese, then sprinkle on the basil.

    Tip: I always add offal to my bolognese, burgers and meatballs to make them even more nutritious (I usually go with about 10 per cent of the total meat quantity – for this recipe it would be about 50g of offal). Try using minced liver, heart, marrow or brain.


    Apple & Rhubarb Crumble


    • 500 g rhubarb (cut into pieces,peeled,topped and tailed)
    • 1/2 cup brown sugar
    • 50 g butter (diced)
    • 1 tbs lemon juice
    • 3 granny smith apple (cored,peeled,thinly sliced)


    • 1 cup rolled oats
    • 1/2 cup caster sugar
    • 1/3 cup plain flour
    • 100 g butter (slightly soft)



    1. To prepare the topping, place all ingredients into a food processor and pulse to combine. Pour into a medium bowl, and scrunch through your fingers to form small clumps. If you’re not using the crumble mixture straightaway, place it into a plastic bag until needed.

    2. Preheat oven to 190°C.

    3. Place rhubarb pieces into a baking dish, sprinkle over sugar, butter and lemon juice, stir to combine then place in oven and cook for 20 minutes.

    4. Remove from oven and turn up the heat to 210°C.

    5. Add sliced apples to rhubarb mixture, stir well to combine.

    6. Place mixture into 6 individual ramekins; add a handful of topping to each then bake in the oven for 30 minutes.