Finally the summer weather we've all been pining over! ​ ​And with that comes the craving for lighter meals that don't compromise on flavour and the lovely Diana Chan has just the thing... ​ ​Her Coconut Poached Chicken Salad, using our Organic Chicken Breast and plenty of greens and herbs.
Clementine Day is a self-taught, home cook that runs Some Things I Like to Cook, a growing project that draws a meaningful connection between food, people and play.
Simple, healthy and absolutely delicious! Our Tamari Glazed Salmon with Charred Leek is the perfect mid-week dinner which will leave you feeling satisfied and nourished. Once you get the salmon down pat, have a play with whatever veg you have in your fridge or maybe try on a bed of soba noodles or wild rice.
Tsukune are Japanese-style meatballs which are tender and juicy and basted in a salty, slightly sweet sticky sauce. We've made ours using organic chicken mince, flavoured with spring onion, ginger and sesame oil. They'll be a winner with the entire fam and are perfect for eating when you're after something tasty but light.
Eleni from My Family's Food Diary has shared a spin on a classic Cypriot dish, Ttava lefkaritiko. It'll fill your kitchen with a sweet and flavoursome aroma. The rice breaks down completely as it soaks up all the spiced juices and the beef becomes super tender to bring you the ultimate comfort food.
Naturally, we'd eat anything that's topped with a pillow of mash potato and golden cheese, so in celebration of our money-saving cuts, we're sharing one of our favourite ways of cooking our beef mince, a Classic Cottage Pie! Not only is it also packed with veg, but it warms you from the inside out, providing you with the perfect dinner to come home to after a cold Melbourne winters day.Â
This is a weeknight version of your go-to takeaway beef stir-fry, minus the unhealthy amounts of oil and lots of added veg! It utilises our stir fry beef, meaning less work for you!Â
These spice-packed meatballs are a wonderful addition to your summer cooking routine. The yoghurt and sumac provide tang and freshness to break up the richness of the lamb. Serve alongside a salad, rice or some fluffy pita.
