Creamy mushroom filo pie is a delicious, vegetarian dinner recipe. Individual pies that are ideal to serve as a main course.
Ratatouille-stuffed vegetables are an assortment of veggies filled with a Mediterranean-style stew. A vegan-friendly dinner recipe.
Risoni-stuffed mushrooms are baked mushrooms that are filled with garlic & cheese pasta. A vegetarian starter that is full of flavour and easy to make.
Tangelo and coconut energy balls are delicious to eat as a healthier snack anytime of the day. An easy-to-make four-ingredient recipe.
Cucumber gazpacho salad is a light, crispy vegetable dish that is perfect for lunch. Inspired by the vibrant flavours of a gazpacho soup.
What to cook in spring in Australia. Seasonal fruit and vegetables that are available during spring. Cooking and recipe inspiration.
Rice pudding filo cups are buttery filo pastry cups filled with creamy vanilla rice pudding and fresh strawberry compote.
Crispy vegan arancini (risotto balls) served with zucchini hummus are great as a starter or a light lunch and are perfect as a pre-dinner snack with wine.
Spring vegetable risotto is a vegan Italian-inspired rice dish packed full of green spring veggies. It is ideal for a light dinner or weekend lunch.
Strawberry cream horns: fresh strawberries and whipped cream in chocolate & pistachio-dipped puff pastry cones. Perfect for dessert or afternoon tea.
Vegan tacos with avocado lime cream are the perfect way to celebrate World Vegan Day. Great for a vegan lunch or a ‘Taco Tuesday’ dinner.
Healthy green soup is naturally vegetarian and is full of green spring vegetables. It is great as a nutritious starter or as a light lunch.
These quick blueberry and chocolate cupcakes only take thirty minutes to make. Enjoy them as a sweet treat for afternoon tea or as an irresistible dessert.
This savoury baklava is made from roasted pumpkin, pistachios and crunchy filo pastry that is drizzled with a honey mustard & thyme syrup. It makes a flavoursome vegetarian dinner or lunch.