LUNCH & DINNER

Oven roasted salmon with garlic and chive butter

OVEN ROASTED SALMON

W/GARLIC AND CHIVE BUTTER

Ingredients:​

  • Fresh salmon fillet (skin on)

  • Organic butter

  • Fresh garlic

  • Fresh chives

Method:

  • Preheat oven to 180°C

  • Place salmon on a sheet of foil

  • Place a Tbsp of butter in a mixing bowl, finely dice garlic and chives, add to bowl and mix well

  • Evenly spread the butter across salmon fillet

  • Wrap the fillet with the foil sheet, ensuring it is tightly sealed

  • Place in the oven for 20-25 minutes depending on the size of the fillet

  • Serve with a generous salad, we suggest our sweet potato and kale bowl

SWEET POTATO AND KALE SALAD BOWL

W/CHICKPEAS, SPINACH AND FETTA

Ingredients:​

  • Kale

  • Sweet potato

  • Chickpeas (drained)

  • Baby spinach

  • Fetta

  • Organic tamari sauce

Method:

  • Roughly chop and place the​ sweet potato in the oven at 180°C

  • Tear/cut the kale into 5cm long strips and place in the oven with the sweet potato

  • Pour the chickpeas into a pan at medium-high heat and sauté until crispy

  • Toss together in a bowl, crumble the fetta and drizzle with organic tamari sauce

Sweet Potato and Kale Salad
Roast Pumpkin, Baby Spinach and Toasted Almond Salad

ROAST PUMPKIN, BABY SPINACH AND TOASTED ALMOND SALAD

W/CUCUMBER, SPANISH ONION, AVOCADO AND FETTA

Ingredients:​

  • Pumpkin (of your choice)

  • Baby spinach

  • Fetta

  • Avocado

  • Spanish onion

  • Almond slivers

  • Cucumber

  • Olives (pitted)

  • Chia seeds

  • Olive oil

Method:

  • Roughly chop and place the​ pumpkin in the oven at 180°C

  • Place spinach and olives in a mixing bowl

  • Finely slice onion, dice cucumber and avocado and place in the bowl

  • Place almond slivers in the oven and toast until lightly brown

  • Remove pumpkin and almonds from the oven and place in the mixing bowl

  • Drizzle with olive oil and toss the salad

  • Serve with crumbled fetta and chia seeds on top

BROCCOLI AND COCONUT CREAM SOUP

W/SILVERBEET, LEEK AND CELERY

Ingredients:​

Method:

  • Roughly chop the vegetables and place in a large pot with the broth on high heat

  • Bring the pot to the boil and return to a simmer

  • Cook until vegetables are soft

  • Add coconut cream and blend using a stick mixer

Broccoli and Coconut Cream Soup
Grilled Lamb, haloumi and asparagus salad

Ingredients:​

  • Lamb (cut of preference)

  • Haloumi

  • Asparagus

  • Mushroom

  • Slivered almonds

  • Olive oil

Method:

  • Preheat oven to 160°C

  • Place lamb in a pan on medium heat, flip when desired

  • Place haloumi, asparagus and mushrooms in the pan

  • Place almonds on a baking tray and place in the oven until golden

  • Place lamb, haloumi, asparagus and mushrooms on a plate

  • Sprinkle with toasted almonds and drizzle with olive oil

GRILLED LAMB, HALOUMI AND ASPARAGUS SALAD

W/SLIVERED ALMONDS AND MUSHROOMS

CHICKEN NIBBLES

W/RED CABBAGE, SHREDDED CARROT AND BABY SPINACH

Ingredients:​

  • Chicken mince

  • Egg

  • Brown onion

  • Zuchinni (shredded)

  • Red cabbage

  • Carrot

  • Baby spinach

  • Kale

  • Mixed lettuce

Method:

  • Brown off onion in a pan on medium heat

  • Place mince, onion, zuchinni and egg in a bowl and mix well

  • Take a small amount of the mix, roll in to a ball and place in the pan, using the back of a spatula to flatten

  • Repeat the process with the remaining mixture

  • Prepare salad by roughly chopping the cabbage, shred the carrot and mix well with baby spinach, kale and lettuce

  • Flip nibbles once brown on the pan side and cook until brown on the opposite side

Chicken nibbles with red cabbage, shredded carrot and baby spinach
Sweet Potato and Chilli Soup

Ingredients:​

  • Coconut oil

  • Brown onion (diced)

  • Garlic (chopped/minced)

  • Ginger (grated)

  • Lemongrass (chopped)

  • Turmeric

  • Chilli (chopped)

  • 1/2-1kg sweet potato (chopped)

  • 1/2kg pumpkin (chopped)

  • Homemade bone broth

  • 400ml coconut cream

Method:

  • Place onion, garlic, ginger, lemongrass, turmeric and chilli in a pot with a Tbsp of cocnut oil on medium-high heat

  • Cook until onion begins to brown

  • Pour 1/2-1L of bone broth in to pot

  • Add potato and pumpkin to the broth and bring to the boil

  • Return to a simmer and continue cooking until the potato and pumpkin becomes soft

  • Add coconut cream and carefully using a stick blender, blend until desired consistency

  • Serve with fresh parsley and chilli on top

HOT POTATO, HOT POTATO SOUP

Ingredients:​

  • Chicken/Turkey/Pork Mince

  • Onion

  • Garlic

  • Mixed beans

  • Zucchinni (shredded)

  • Mixed herbs

  • Avocado

  • Cherry tomatoes

  • Carrot (shredded)

  • Spinach

Method:

  • Brown off onion, garlic and mixed herbs in a pan on medium heat

  • Add mince, beans and zucchinni to the pan, cook until browned

  • Prepare carrot, avocado, tomatoes and spinach while the mince is cooking

  • Serve in a bowl, adding ingredients as you please

TACO BOWL

W/AVOCADO, CHERRY TOMATOES, SHREDDED CARROT

AND BABY SPINACH

Taco Bowl
Roast pumpkin, tomato and coconut soup

ROAST PUMPKIN, TOMATO AND COCONUT SOUP

W/FRESH SHALLOTS

Ingredients:​

 

Method:

  • Preheat oven to 180°C

  • Roughly chop the pumpkin, onion and leek and place on a baking tray with the garlic and tomatoes

  • Roast until vegetables are beginning to caramelise or brown

  • Place the vegetables in a pot with the bone broth on a medium heat

  • Add the coconut cream and using a stick blender carefully blend until smooth

  • Serve with fresh shallots on top

VEGETARIAN RICE

PAPER ROLLS

W/ORGANIC TAMARI SAUCE

Ingredients:​

  • Rice paper rolls

  • Organic tamari sauce

  • Carrot

  • Baby spinach

  • Capsicum

  • Cucumber

 

Method:

  • Slice capsicum in to strips and shred carrot and cucumber

  • Prepare rice paper rolls by soaking in water

  • Place ingredients on the rice paper and wrap tightly

  • Serve with organic tamari sauce

Vegetarian Rice Paper Rolls
Slow Cooked Coconut Lamb Curry

SLOW COOKED COCONUT

LAMB CURRY

W/TURMERIC CAULIFLOWER RICE

Ingredients:​

  • Lamb

  • Carrot

  • Capsicum

  • Zuchinni

  • Onion

  • Garlic

  • Sweet Potato

  • Chilli (optional)

  • Lemongrass

  • Traditional Curry Powder Spice Mix

 

Method:

  • Lightly brown onion, garlic and lamb in a pan

  • Place in slow cooker with homemade bone broth and coconut cream

  • Slice/chop potato, capsicum, zuchinni, carrot and lemograss adding to the slow cooker

  • Add curry powder spice mix and stir

  • Slice one chilli and place in mixture for extra spice

  • Leave for 8-12 hours

  • Grate cauliflower into a pan on medium-high heat with coconut oil

  • Sprinkle with turmeric and paprika

  • Cook until golden brown

  • Serve with curry

HOUSEMADE VEGETARIAN CURRY

Ingredients:​

  • Pumpkin

  • Capsicum

  • Onion

  • Garlic

  • Mushroom

  • Carrot

  • Beans

  • Silverbeet

  • Kale

  • Vegetable broth

  • Coconut cream

  • Paprika

  • Turmeric

  • Chilli flakes

  • Cracked Salt and Pepper

  • Coconut oil

 

Method:

  • Fry onion, garlic and pumpkin in coconut oil in a pan on medium-high heat until onion/pumpkin begins to brown

  • Place remaining vegetables in the pan and cook until beginning to soften

  • Add vegetable broth, coconut cream and spices to pan

  • Place pan on low heat and allow to simmer for 15-20 minutes

Vegetarian Curry
 
 
 
 
 
 
 
 
 
 
 
 

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