Recipes

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Experience the satisfaction of turning your homegrown fruit and vegetables into something delicious! Browse our collection of seasonally-inspired recipes packed with produce from your thriving edible garden.

Recipe | Capsicum & cannellini panzanella tray bake

What you’ll love about this tray bake, besides the ‘set and forget’ of it, is that you probably already have most of the ingredients in your pantry.

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Recipe | Chat potatoes + green beans + smoked trout + B ’n’ B pickle dressing

‘Chat’ potatoes, as they’re known in Australia, are new-season baby potatoes that hold their shape well. Use them in a late spring / early summer potato salad, where fork-sized bits of everything good to eat and good for you come together with a delicious dressing.

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Recipe | Hawker-style red curry eggplant noodle soup

Rich, warming and packed with flavour, this recipe from Weeknights by Alice is a midweek-friendly take on a laksa-style broth.

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Recipe | Layered spanakopita

Instead of a coil, this is a lazier, more village style of spanakopita, but it still has the filo layers to give that classic bite and feel.

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Recipe | Turkish grain salad

A grain salad is super nutty from the toasted seeds, with pops of sweetness from the currants, and a vinaigrette to bring it all together. It’s a wonderful all-rounder.

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Recipe | Roasted cauliflower, quinoa + smashed green olive salad

The perfect pack-and-go salad, ideal for lunches, pot-lucks, lunch and dinner. High-protein quinoa and golden roasted cauliflower form the base, along with pops of salty smashed olives, toasted almonds and a generous amount of herbs.

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Recipe | Lemon + oregano roasted potato salad with feta + rocket

This is a lovely substantial salad that travels well, which is a bonus over the summer months when pot-luck dinners are peaking!

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Recipe | Fennel, orange + halloumi salad with chilli honey dressing

The classic pairing of finely shaved fennel bulb with orange is not one that will ever go out of fashion! Here I’ve boosted the flavour further with an Aleppo pepper-flecked dressing.

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Recipe | Passionfruit & coconut bombe alaska

Traditional alaskas use a cake, but this one has crunchy coconut cookie scattered throughout and swirl some jammy passionfruit too!

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Recipe | Honey-poached quince

If we cook a quince less than usual, to golden yellow with a burgeoning blush of palest orange, the fruit has fresh-flavoured charm with soft acidic notes, similar to fresh poached pears or cooked apple.

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Recipe | Flourless almond & mandarin cakes

Natalia Paull's twist on Claudia Roden's OG orange and almond cake recipe.

Strawberry and White Chocolate Shortcake recipe by Allyson Gofton

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Recipe | Strawberry & white chocolate shortcake

As featured in GIVE by Allyson Gofton, this sweet and indulgent strawberry and white chocolate shortcake is a must-try. Recipe by New Zealand fashion designer Biddie Cooksley.

Aubergine, Garlic and Date Chutney recipe by Allyson Gofton

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Recipe | Aubergine, garlic and date chutney (Brinjal chutney)

A richly spiced aubergine, garlic and date chutney, perfect alongside an Indian meal, on a platter or however you choose to serve it.

Cherry Tomato and Chilli Jam recipe by Allyson Gofton

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Recipe | Cherry tomato and chilli jam

A sweet and spicy cherry tomato and chilli jam recipe from New Zealand fashion designer Vicki Taylor.

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Recipe | Sichuan dry-fried green beans

Give your plain green beans a delicious makeover with this quick and easy recipe from Hong Kong Cult Recipes by Tony Tan.

Recipe for Vietnamese Yellow Curry from Hong Kong Cult Recipes by Tony Tan

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Recipe | Vietnamese yellow curry

This delicious curry recipe is courtesy of Peggy Chan, former owner of Grassroots Pantry, an authority on food sustainability.

Roast Vegetable Tart served with Burrata cheese - recipe by Wendy Morgan

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Recipe | Roasted vegetable and burrata tart with cheese pastry

A roast vegetable and burrata tart, filled with fresh veggies and fresh herbs from Easy as Pie by Wendy Morgan.

Apricot tart served on purple plate - recipe by Wendy Morgan

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Recipe | Roast apricot tart with cinnamon pastry

The perfect recipe, by Wendy Morgan, for apricots are in abundance.

Pumpkin crostata served with seeds and rosemary - recipe by Wendy Morgan

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Recipe | Pumpkin & blue cheese crostata with olive oil pastry

Use your favourite variety of pumpkin in this pie recipe by Wendy Morgan

Broccoli, garlic bowl of pasta served on beautiful blue and white china plates

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Recipe | Broccoli, garlic & chilli radiatori pasta

One of the speediest pasta dishes – tasty, comforting and nutritious. Recipe by Olivia Cavalli from Pasta for the People.

Service veggie rigatoni pasta straight from the dish

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Recipe | Brothy veg & rigatoni pasta

More is more, in the case of this pasta, which is essentially a minestrone of sorts. Recipe by Joe Woodhouse from Pasta for the People.

Three bowls of mushroom pasta served alongside white wine

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Recipe | Mushroom & blue cheese gigli pasta

The mushrooms in this pasta are flavoured with shallot, garlic and basil and come together in a white wine, cream and blue cheese sauce that clings to all the frills of the gigli pasta! – delicious!