This lentil bolognese is always a winner, no matter the season. We made this one with whole red lentils from Burrum Biodynamics and served it with spelt pasta from Powlett Hill Farm. We…

Rice is back in stock and we have a new supplier of brown and white rice from Randall Organic in Murrami, NSW. This recipe uses brown rice to make a delicious baked risotto.…

This soup is great for when the weather gets cold in Melbourne. The ingredients help to fight off colds and boost your immunity. You don’t have to make your own stock, but it’s…

Here’s a great recipe for chocolate bliss balls, using local ingredients. You can add more almond butter in place of less sultanas if you’d like them less sweet. Or add honey for those…

This recipe uses a slow cooker. We use ours all the time, especially this winter in Melbourne which feels colder than normal. The beauty of slow cooking is you can throw everything in…

Hummus has become a global favourite for many. There’s even an International World Hummus Day on the 13th May! In this recipe we’ve used native, indigenous spices to give this traditional dish an…

We’re so often disappointed by the texture of vegetarian patties. We want them a bit crunchy and crisp on the outside, not mushy in the middle! These are the perfect patties for burgers.…

This recipe has been taken from Well Nourished. It’s so quick and easy and is a great not-too-sweet afternoon treat. If you are short on time, you can simply melt some ready made…

This is a vegan version of a classic Malaysian rendang. It incorporates native Australian spices, substituting lemon myrtle for lemongrass and pepperberry in place of regular pepper. We like to use native spices…

January has been filled with hot humid weather with lots of runs under the sprinkler and home-made icypoles! But I remember the start of school always being the hottest when I was a…