Here are some of our favourite recipes, as well as some tips and tricks of the trade to get you cooking up a storm in your kitchen in no time.
There are still plenty more recipes to come, so check back with us and sign up to our newsletter to keep up to date with the latest seasonal recipes!

Spring is bursting through but not without the occasional lapse back to winter. Take comfort in this warming and vitamin rich Soup...

In a pot that holds about 4-5 litres, fry without browning 1 large diced Onion and 2 Cinnamon sticks or half a teaspoon ground Cinnamon.

When the onion is translucent add the juice and fine zest of 1 orange, 1kg of chopped Pumpkin and 1 cup of red lentils.

Cover with 2L water or stock and simmer for 30 mins until the pumpkin and lentils are both soft.
When cooked, remove from the heat.

Use a spoon to remove the cinnamon sticks and puree with a blender. Season with salt and pepper and return to the pot to reheat.

Enjoy it as is or add a cup of cream or soymilk for extra richness.

This recipe makes two cups, with room for marshmallows, and is as quick as a conventional Hot Chocolate.

For 2 serves:
350ml Milk, (dairy or soy)
100g Bar of “Green and Blacks, Maya Gold”
1 – 2 teaspoons of honey to taste.

Put a heavy based saucepan over a moderate heat and scald the milk, ie; heat it until it’s too hot for your finger, steaming but still not boiling. Then turn the heat down low, don’t let it boil at any time! Break up the chocolate and add to the pan, trying not to eat too much. Stir with a whisk to fully incorporate the chocolate into the milk. When the chocolate has melted completely sweeten to taste with a little honey and serve.

After a practice run, you’ll be able to prepare this comforting meal in ten minutes!

Chop 200g shitake mushrooms, a capsicum and two pak choy and stir-fry in a tablespoon of vegetable oil with a teaspoon each of chopped chilli and garlic.

Cook vegies quickly until well sealed and brightly coloured, then divide between two bowls.

Tip a cup of stock (or miso) and a squirt of lemon or lime into the pan before it burns.
Add 140-200ml of coconut cream (optional if concerned about fat content) and bring to the boil.

While the pot boils, garnish the vegies in the bowls with some fresh herbs (coriander, basil), a dash of soy sauce and if you like, some shredded chicken or canned fish.

Use the broth to cook 100g or so, of dried rice noodles. When they are done, put half of the noodles in each bowl and pour the hot broth over the whole lot. Too easy!

3 egg yolks
2 tsp vinegar
300 g butter, melted
1 Tbs lemon juice
Salt and Pepper

Place a pot of water (half full) on the stove and boil. Place a steel bowl over the pot as a lid and put the chopped butter in the bowl to melt. Use a microwave if you prefer but you want the butter warm, not boiling.

When the butter has melted, remove the bowl and turn the heat off.

Place the three egg yolks in another bowl and begin to whisk over the pot of hot water. As the yolks warm they will hold air and seem whiter, add the vinegar and continue to whisk until the volume has quadrupled. This stage is known as a sabayon.

Gradually add the butter in a slow dribble, whisking continually. Stop adding butter before you reach the milk at the bottom as this will thin the sauce out dramatically.

Add lemon juice to taste and season. Keep warm and use within an hour.

Great on poached eggs or steamed vegetables!

Australian Stonefruit is at the peak of it’s short season. This dish is lighter than a traditional cheesecake and so easy.

Crush a 125g packet of Ameretti biscuits and line a large dish or four individual bowls with the crumbs.

Combine 250g ricotta cheese, 2Tbs orange juice and 2 tsp clear honey, and place half this mix on the biscuit layer.

Scatter a punnet of strawberries over this (halved) and then the other half of the cheese mix.

Top with 2 or three of the seasons finest peaches and a drizzle of honey, if you like it sweet.