Looking to add an extra touch of sweetness to your morning routine this Easter? Try this Croissant French Toast recipe by Bec Taylor that will tantalize your taste buds. In just 30 minutes, you can transform flaky, buttery croissants into a decadent breakfast treat by battering and pan-frying them to a golden crisp. Top them off with a generous dollop of rich maple cream and a handful of juicy berries for a burst of fruity goodness. Savor the delicious combination of flavors and textures that will leave you feeling satisfied and energized throughout the day. Continue reading

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Kimchi is a great side dish to help spice up any meal!

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This is one of those thick, comforting and silky-smooth soups that are really a meal. I love adding lots of toppings and textures to my soups to create added nourishment and layers of flavours. Make a double batch of the soup for easy meals in the week and the seed mix can be used for sprinkling onto salads, over roast veggies or just as a snack! If your cauliflower doesn’t have leaves still on, use another green like some silverbeet, cavolo nero, kale or sliced brussel sprouts.

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Another delicious dish from Tom Walton. This recipe is just so good! It can be served as a salad or a dip when you mix it up, spoon it onto bread or crisp cos leaves. Continue reading

A delicious celebration of mushrooms with this recipe from Tom Walton. The best thing about this risotto is that the leftovers can be rolled, crumbed & fried over the next few days to make arancini.  Continue reading

Interview with Iselin Amanda Stoylen a certified health counsellor, fertility awareness educator, yoga teacher, birth and postpartum doula and author.  Iselin shares her Dreamy Matcha Cream Cake on a Chocolate Hazelnut Base recipe as well as her Creamy Hot Chocolate with a Kick recipe.  Continue reading

An inspiring interview with our lovely friend, local foodie and organic farmer Cass Amundsen. Cass also shares her gorgeous Mediterranean Seafood soup recipe which celebrates the end of summer and the abundance of tomatoes, fennel and basil growing in her garden. Continue reading

I absolutely love fermenting, it's been a passion of mine for a such a long time. Not only do I love that when foods are fermented they become more digestible and better for you but I also love more intricate flavours that develop over time.  Continue reading

A gorgeous Spring afternoon in the fields with naturopath Jana Brunclikova who shares her knowledge on Intuitive Eating and recipes of two of her favourite deserts. Continue reading