Month: November 2016

Jellied Rhubarb & Vanilla Soup

This is a great way to cook rhubarb so that it retains structure and bite – plus it’s a unique fruit jelly to serve up at a dinner party or any dinner for that matter! It is a dessert but also double as a funky starter, give it a go you won’t be disappointed! Print… Read More »

Korean Bulgogi Tacos With Kimchi Slaw And Sriracha Sour Cream

Kimchi or Kimchee is a Korean pickled side dish made of cabbage and spices. A flavourful condiment to many dishes, it’s is also a natural probiotic, helping to promote a healthy digestive system. This quick version skips the lengthy fermentation process but delivers on flavour! The list of ingredients may be long, but it is… Read More »

Vanilla bean chia pudding with fresh mint and mango

This recipe can be breakfast an afternoon snack or dessert. It’s full of ‘good for you’ ingredients, but tastes like it’s not! The perfect celebration of Summer – or late Spring it makes great use of our WA Mangoes! Print Recipe Vanilla bean chia pudding with fresh mint and mango Course Dessert Cuisine Modern Australian… Read More »


Our WA Mangoes are brilliant at the moment – and this is a great way to make use of them. These are so simple to make – just grab yourself some Icy pole molds and you’re away. The combination of Mango, Yoghurt, Honey and Cardamom – So yum, its should be bad for you it tastes… Read More »