Recipe | Banana berry ice cream
A healthy and delicious alternative to ice cream - perfect for when you have excess bananas that need to be used. Recipe by Tracey Bennett.
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Articles—
Recipes
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 | Home-made loaded hashbrowns
A healthy version for a classic comfort food - Tracey Bennett shares her recipe for home-made loaded hashbrowns + her plant-based feta recipe that pairs perfectly as a topping to these hashbrowns.
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October harvest | Almond satay noodle salad + caramalised chilli cashews recipe
12 Oct | What to harvest, eat and plant this month. Plus, to celebrate October's harvest, we're sharing a seasonal salad recipe from Steph Peirce.
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Recipe | Summer fruit galette
A rustic fruit tart by Christall Lowe, featuring a honey frangipane filling, stone fruit and blueberries. A recipe that captures the warmth of a summer evening.
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Recipe | Asparagus with berry salsa
Christall Lowe shares her recipe for Asparagus with a gorgeous berry salsa. The perfect side dish.
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Recipe | Oven-cooked hāngī with native rongoā
Ideal to cook for a crowd, a family dinner or celebration. Christall Lowe shares her recipe for an oven-cooked hāngi.
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September harvest | Golden cauliflower salad with red cabbage, curried cashews & garlic yoghurt recipe
To celebrate September's harvest, we've got a seasonal salad recipe from Steph Peirce of Local & Friday.
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Recipe | Strawberry, rhubarb + white chocolate crumble
A gorgeous strawberry, rhubarb and white chocolate crumble from the Two Raw Sisters' book: More Salad. A dessert recipe complete with substitutions and tips to make it gluten free!
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Recipe | Eggplant + avocado whip
A recipe for a delicious eggplant + avocado whip, from the Two Raw Sisters' book: More Salad. Best enjoyed as a dip or a topping for tacos!
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Recipe | Harissa carrots, whipped feta + herb carrot top oil
Harissa spiced carrots, from the Two Raw Sisters' book: More Salad. The perfect dish to be served as a side dish with fish, chicken or on its own.
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August Harvest | Garden-to-table: Cheesy leek and spicy cauliflower pasta recipe
August harvesting and in-season produce. Plus tips on cooking, eating and growing cauliflower with Jen Pomeroy of The Modern Mess.
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July Harvest | Garden-to-table: Brussels sprouts with cashew tahini & dates
July harvesting and in-season produce. Plus tips on cooking, eating and growing Brussels sprouts with Jen Pomeroy of The Modern Mess.
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Recipe | Tamarillo clafoutis
Nici Wicke’s recipe for Tamarillo Clafoutis - scaled back to be the perfect portion for one person to enjoy. (Substitution ideas for other fruits included.)
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Recipe | Sticky eggplant
This recipe by Nici Wickes balances sweet and savoury flavours together perfectly. Delicious over rice or as a side.
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Recipe | Gorgeous blackberry & apple galette
Another tasty recipe by Nici WIckes that’s been curated for one person - delicious with Blackberry and Apple or any other surplus seasonal fruit you may like to try!
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June harvest | Garden-to-table: Leek, pumpkin & ricotta soup recipe
A delicious recipe from Jen Pomeroy of The Modern Mess. Plus tips on in-season produce and harvests this month...
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Recipe | Lemon Coconut Loaf
This is an incredibly simple loaf recipe, and is delicious with any type of citrus.
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Recipe | End of season red & green tomato relish
This is the perfect recipe for using up the last of the tomatoes on your plants that won’t have enough time to ripen this late in the season.
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Recipe | Miso creamed corn & kimchi toastie
Homemade creamed corn is so delicious and very easy. This Asian inspired toastie version by The Modern Mess does not disappoint!
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April Harvest | Garden-to-table with Bri DiMattina’s sweet & savoury porridge recipes
19 April | What edibles to plant & harvest. Plus a seasonal sweet AND savoury porridge option by Bri DiMattina.
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Recipe | Cauliflower caponata by Anna Jones
Caponata is a masterclass in balancing sweet, sour and salty. This version, by Anna Jones, has the texture of a stew and can be eaten warm as an antipasto, as is most common in Italy, or on toast or tossed through pasta.
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Recipe | Double lemon cake with streusel topping by Anna Jones
This cake recipe, by Anna Jones, is loaded with three types of lemon: lemon zest studded through the cake batter, the curd on top and a hit in the streusel topping.
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Recipe | Courgettes agrodolce with sticky onions by Anna Jones
Agrodolce means sweet and sour in Italian. In this recipe, Anna Jones uses courgettes, but can be done with aubergine, thinly sliced butternut squash or fennel.
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Recipe | Mixed heirloom tomato & labne salad
This tomato salad recipe by Ashia Ismail-Singer features Labne - a thick, creamy yoghurt from which the whey has been drained. A Middle Eastern staple that can be used in salads, or as a dip, drizzled with olive oil and dukkah.
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Recipe | Smoked whole baby eggplant coated in spicy egg
A perfect brunch recipe, by Ashia Ismail-Singer, combining eggs and aubergine. This is a great, nutritious start to your weekend.
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Recipe | Roast kūmara with curry leaf & mustard seed yoghurt
This is a gorgeous dish by Ashia Ismail-Singer. The sweetness of the kūmara (sweet potato) paired with spices, mango powder and yoghurt create layers of tastiness.
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Recipe | Chilled Soba Noodle Salad with Creamy Sambal Dressing
Radhi Devlukia-Shetty's soba noodles are tossed with raw veggies, toasted nuts and coriander, then draped in a creamy, spicy Southeast Asian–inspired dressing. Fresh and satisfying!
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Recipe | Classic Pasta Salad
Radhi Devlukia-Shetty's pasta salad recipe is chock-full of veggies (courgettes, aubergine, fennel, peppers), fresh herbs and zippy sun-dried tomatoes and olives.
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Recipe | Radhi Devlukia-Shetty’s Everything Packed Salad
Aptly named, this 'everything' salad recipe has everything you need to feel nourished in this crunchy, creamy, leafy, zippy, fresh, bright plant-based masterpiece.
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March Harvest | Garden-to-Table with Bri DiMattina’s Breakfast Danishes
16 March | What edibles to plant & harvest. Plus a delicious Breakfast Danish recipe to use up your end-of-season tomatoes by Bri DiMattina.
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