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A recipe from Chef Tom Walton Makes 4-6 pancakes (depending on size) Ingredients: 1 ¼ cups buckwheat flour ¼ cup almond meal or desiccated coconut 1 1/2 tsp baking powder Pinch ground cinnamon 1 cup Califia Farms unsweetened vanilla almond… Continue Reading >

Recipe created by Olivia Bates, Dietitian and founder of Nourishing Bubs Ingredients 300g Pumpkin Puree (12 x 25g cubes Nourishing Bubs Pumpkin) 1 ½ cup Self Raising Wholemeal Flour 2 eggs, lightly beaten ¼ cup milk, of your choice 1/3… Continue Reading >

Recipe by: Fabio Battisti – Chef at Gavroche in Chippendale Crepes  570 g milk 70 g canola oil 150 g eggs 240 g flour sugar Method: Combine milk and eggs in a bowl Add the sugar and sieve the flour… Continue Reading >

Thanks to Sandra Brastein for this recipe. You’ll Need: 1 cup corn kernels (if canned – no added sugar or salt) ½ cup grated zucchini (squeeze to remove excess water) ¼ cup wholemeal flour ½ teaspoon baking powder 1 clove… Continue Reading >

Thanks to Sandra Brastein for this recipe.   (I also sneak extra veg into these sometimes, eg. half a cup of grated carrot or zucchini) You’ll Need: 2 medium bananas, mashed 3 cups whole rolled oats ½ cup shredded coconut… Continue Reading >

Prep time: 30 minutes / Cook time: 10 minutes / Setting time: 8 hours / Serves: 10 This “Cherry Ripe” Cheesecake is one for the chocolate-cherry lovers. It has a rich, chewy chocolate brownie base, a creamy (vegan) chocolate cheesecake… Continue Reading >

This 2 ingredient tropical mango & pineapple sorbet is the perfect healthy alternative to the sugar-laden store bought variety. All you need is organic frozen mango and our ​Nexba pineapple sparkling infusion​. The mango provides ample sweetness which is enhanced… Continue Reading >

INGREDIENTS A small bunch of asparagus 2 red peppers, roasted, peeled and sliced 6 free range eggs Goats cheese Tasman Sea Salt METHOD Preheat the oven to 180C Heat a pan with some olive oil and fry the asparagus for… Continue Reading >