Carrot top dressing with black rice, roasted pumpkin and green peas
No waste carrot top dressing with a few thoughts about OzHarvest’s harvested pop up cafe and food waste #thinkeatsave
peaspumpkinriceNo waste carrot top dressing with a few thoughts about OzHarvest’s harvested pop up cafe and food waste #thinkeatsave
peaspumpkinriceA cooler weather take on a classic pesto, replacing the traditional basil with sweet roasted beetroot and mint
beetrootspinachwalnutsCrispy and crunchy “shaken” bread from the South Tyrol region, topped with a creamy cannellini bean “aioli”, fennel and avocado
avocadobeansfennelA creamy lentil dish, with coconut, tomatoes and greens
beanslentilsspinachtomatoFresh and zesty, rich chocolate brownies, made with nuts and dried fruit
chocolatewalnutsMid week dinner: pasta with crispy brussels sprouts and crunchy walnuts
brussels sproutswalnutsA mango and rosewater flavoured “cheesecake”, dairy free and made with cashews
cashewsmangoSpaghetti coated with a marinade of tomatoes, parsley and chilli… our family favourite
capsicumparsleytomato