Popular/Featured
These vegan blondies are proof that dessert can do double duty. Built on a base of chickpeas and banana instead of flour and butter, they bake up dense, chewy, and packed with gooey chocolate in every bite. No one will guess what’s actually in them! One bowl, one tray, minimal cleanup.
Read More
This roasted green soup is proof that wholesome ingredients can be incredibly comforting and full of flavour. Roasting the broccoli, fennel, onion, garlic and potatoes brings out their natural sweetness before they’re blended with spinach, peas, coconut milk and warming spices into a creamy, vibrant soup. Packed with fibre-rich vegetables, antioxidant-rich greens, garlic and fresh…
Read More
A plant-based twist on Japanese curry meets katsu-style comfort food. This dish blends a rich, blended coconut curry base loaded with sautĂ©ed aromatics, tahini for creaminess, and tender seitan for a high-protein hit (42g per serve). Crispy shallow-fried eggplant “katsu” is layered on top of chewy noodles and silky curry sauce, finished with fresh spring…
Read More
A healthier, plant-based and gluten-free take on two viral dessert trends: the “dot cake” and rich Dubai chocolate. This version features a fudgy almond chocolate base, a toasted coconut salted pistachio centre, and a silky coconut yoghurt frosting. Toasting the coconut adds a deep, nutty caramel flavour that makes the filling taste closer to a praline-kunafa…
Read More
These Butter Bean Marshmallow Cake Cookies are soft, fluffy, and naturally sweetened with banana and maple syrup. Made with simple ingredients like butter beans, almond meal, and peanut butter, they’re a wholesome twist on a classic cookie. Studded with vegan marshmallows and chunks of chocolate, these cookies have a delicious cake-like texture and make the…
Read More
This is the dip I made on The Morning Show on Channel 7 that had everyone going back for another taste. It’s rich, flavour-packed and comes together in just five minutes with a handful of simple ingredients. Made with Cobram Estate Classic Extra Virgin Olive Oil, fresh herbs and a few pantry staples, it’s the…
Read More
A cosy autumn pasta that’s all about flavour and texture. Think caramelised butternut pumpkin, a creamy silken tofu and miso sauce, and a bright pistachio herb drizzle to bring it all together. I used Cobram Estate Classic Extra Virgin Olive Oil the whole way through, from roasting to finishing, which really shows how versatile it is as…
Read More
This chocolate peanut rusk bark is the perfect no-bake treat. Rich, crunchy, and so satisfying. I’d actually never tried rusk before this, and now I’m completely obsessed. It works so well in both sweet and savoury things, but this combo might be my favourite. It’s super easy to make and perfect for snacking, sharing, or…
Read More
This roasted carrot red curry is a seriously good, plant based dinner that hits that perfect balance of healthy, comforting and easy to pull off. The sauce is next level creamy thanks to caramelised carrots, cashews and coconut milk, with red curry paste bringing the heat and lime cutting through with freshness. Loaded with fibre…
Read More
I’ve made the viral Potato Chip Chocolate Log plant-based and a little healthier! With just two ingredients, melty vegan chocolate and salted potato chips, you simply mix everything in a can, freeze, then slice and enjoy. It takes under 5 minutes to prep and about 10 minutes to set. Sweet, salty and seriously clever.
Read More