These no-bake bites hit the spot when you need a mid-afternoon energy boost – and they’ll give you a sustained boost, rather than a sugar spike followed by a slump!

Showcasing Peninsula Providore’s mild Nangkita extra virgin olive oil (EVOO), as well as their Lemon EVOO and Chardonnay Vinegar, this warmly-spiced cake makes the perfect winter dessert.

Simply the fastest, freshest hug-in-a-bowl you can imagine!

Chickpea miso, chickpea broth (aquafaba), and chickpeas themselves create this trifecta of a chickpea noodle soup that’s endlessly flexible and forgiving.

A warming, delicious dinner on the table in 15 minutes max, plenty of green veg for B vitamins and minerals, chickpeas for protein, and lots of good-for-your-guts probiotics and probiotics – this noodle soup delivers on every level 😊 🥦

We can all do with a bit more spice in our lives!

This spice mix is heady with the fragrance of fresh spices and will take your Chocolate-glazed pumpkin & spice doughnuts from the Autumn 2023 issue of Fleurieu Living Magazine to the next level.

There’s a lot to love about this salad. It’s quick to make, irresistibly crunchy and zesty, and keeps well in the fridge for a few days, making it the perfect quick lunch or afternoon pick-me-up.

This is the most delicious way I can think of enjoying raw broccoli. I’ve never met anyone who doesn’t love this salad – even people who declare they don’t like broccoli and can’t imagine eating it raw. I dare you to find anyone who differs! 

Everyone loves a good chocolate chunk cookie. I think these are my best cookie creation yet: ridiculously simple to make, delicious to eat and oh so good for your body and mind!

Once you've made this, you'll say goodbye to bought stock cubes, tetra packs and very expensive sachets of stock for good!

Keep a jar of this genius stock concentrate in the freezer and you will always have the perfect base for soups, stews, risottos and more.

This is my take on the one-pot pasta dish made famous by Martha Stewart – a recipe that was inspired by one of her food editor’s visits to Puglia, Italy. I’ve taken her concept of a dish where the pasta itself and the sauce all cook together in one pot to create a ‘magic’ sauce, and have made it fresher and zestier by going lighter on the pasta and heavier on the veggies, herbs and seasonings.

Everyone (kids included) loves these delicious veggie-filled savoury pancakes, which are a popular street food in Japan. The name is derived from okonomi, meaning 'as you like it' – and that sums these up: you can add just about any ingredients you like to the mixture to suit your taste and what you have in the fridge (canned jackfruit, grated carrot, kimchi and prawns are other great additions).