It's no surprise that we all like a little dinner inspiration from time to time - even the greatest Cooks amongst us. So here are 4 recipes you could add to the menu this week. To make it easy, simply head to the Package Deal  page, find the recipe you are after and add the goodies to your cart. Your Dinner Package will then be delivered to your door with your recipe sheet.

We know that you may not require all the ingredients in every package - like Olive Oil, most of us have that in the simply remove this item from your cart.

Happy cooking !

Packages available 26th - 29th March 2018

Salmon Superfoods Bowl

Thank you Regal

Serves 4
Cooking time: 40 min
Prep Time: 10 min

200g Regal Cold Smoked Salmon
2 cups brown rice
2 cups baby spinach or kale leaves
2 small zucchini, shredded
½ head broccoli, cut into small florets
200g fresh blueberries
¼ cup sunflower seeds, toasted
2 spring onions, shredded
1 cup peppermint or mint leaves

Lime, chive & yogurt dressing:
2 limes, finely grated zest and juice of
¼ cup snipped chives
1 cup lite Greek yoghurt
salt and freshly ground black pepper
2-3 kaffir lime leaves, finely shredded (optional)

Place brown rice in a sieve or strainer. Rinse under running water, swirling around to remove starch. Keep washing until water runs clear. Place in a saucepan with four cups water.
Heat the covered saucepan over a medium heat until the water boils, turn down the heat once boiling. Cook for 15 to 20 minutes until rice has absorbed all water. Turn off heat and allow the rice to steam, with the lid still on, for at least 10 minutes.
Preheat oven to 180°C. Tip the rice onto a baking tray, and spread out to a thin layer with a fork. Toast in oven for 20 minutes, remove every five minutes and stir with a fork. Continue to cook for another 4-5 minutes, until grains are golden. Remove from oven and allow to cool.
Spoon the toasted rice onto a serving platter or into a glass jar.  Arrange the baby spinach or kale leaves over the top, with courgettes, broccoli florets, and slices of smoked salmon. Top with blueberries, sunflower seeds, and spring onions. Garnish with mint leaves and serve with lime and chive dressing.
To make the dressing, mix all the dressing ingredients in a glass jar or bowl, until well combined season to taste. Chill for at least 20 minutes before serving.

Tip: The broccoli can be served raw or slightly steamed.










Sicilian fish soup

Thank you Scott Gooding

1 red onion
Fennel (optional) - to taste
1 long red chilli
Celery (optional)- to taste
2 cloves garlic
½ bunch of parsley stalks
1 tablespoon butter
400g tinned tomatoes
½ cup of passata (strained tomatoes)
1 punnet cherry tomatoes (optional)
1/3 cup chicken or fish broth
Handful of pitted Kalamata olives
1 tablespoon capers, roughly chopped
4 MSC certified ling fillets, roughly chopped
Salt and pepper- to taste

To serve:
Olive oil

1. Finely chop the onion, fennel, chilli (de-seed first), celery, garlic and parsley stalks.
2. Heat the butter in a deep frying pan or saucepan on a low/medium heat, then add the onion, fennel, chilli, celery. garlic and parsley stalks, and sauté until softened- approx. 2-3 minutes.
3. Add the tinned tomatoes, passata, cherry tomatoes, broth, olives, capers, salt and pepper. Cook for 5-10 minutes on a medium/high heat to allow the flavours to blend and to thicken the sauce.
4. Reduce the heat and throw in the ling fillets – simmer for 3-5 minutes or until the fish is cooked through. The cooking time will depend on the size and thickness of the fillets. When the fish is almost cooked, heat some olive oil and sauté the kale, with any additional seasonings of your liking.
5. Serve the fish soup in bowls, add a little extra salt and pepper to taste, and top with the sautéed kale to finish. Enjoy!











Tuna pizza

Thank you Sandra Mastio

4 tortillas
150ml passata (strained tomatoes)
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon oregano
3 boiled small potatoes
250g  Shredded cheese
200g canned sustainable tuna
100g black olives
30g grated mature cheese
50g rocket
4 tablespoons olive oil- to serve

1. Preheat the oven to 220C.
2. Cover two baking sheets with baking paper and place the tortillas on top.
3. Mix the passata with olive oil, salt and oregano and spread it over the tortillas. Slice the potatoes into thin slices and place them over the pizzas. Sprinkle cheese over the pizzas.
4. Bake in the oven until the cheese is melted and has become slightly golden (approx. 7 minutes).
5. If you're using fresh tuna, whilst the tortillas are baking cut the raw tuna into pieces along the length, about 3x5 cm, and put salt on all sides. Fry the pieces for just under 1 minute on each side and then slice it thinly.
6. Take out the cooked tortillas and add the the fish and olives. Then tear the remaining mozzarella into small pieces and with the grated cheddar spread it evenly over the pizzas.
7. Add the rocket and drizzle with olive oil. Eat and enjoy.











Fusilli alla Norma

Thank you Mitchell Orr from 121BC, Sydney.

160 ml extra-virgin olive oil, plus extra to serve
4 garlic cloves, thinly sliced
800 gm canned whole peeled tomatoes
1 tsp dried oregano
1 large eggplant (about 500gm), cut into 2cm cubes
600 gm dried fusilli
1 cup (loosely packed) basil, coarsely torn, plus extra to garnish
2 buffalo mozzarella balls (125gm each), coarsely torn

1. Heat 50ml oil in a large saucepan over high heat, then reduce heat to medium, add garlic and cook until golden (1-2 minutes). Add tomatoes and oregano, season to taste and cook, breaking down tomatoes with a spoon, until sauce thickens (5-10 minutes).
2. Heat half the remaining oil in a large, deep frying pan over medium-high heat and fry half the eggplant until golden and tender (5-7 minutes). Drain on absorbent paper or in a colander and repeat with remaining oil and eggplant. Add to tomato sauce and keep warm.
3. Cook fusilli in a large saucepan of boiling salted water until al dente (10-15 minutes), then drain, reserving a little pasta water.
4. Add basil, mozzarella and fusilli to tomato sauce and stir to combine. If the sauce is a bit dry, loosen it with a little reserved pasta water. Serve drizzled with extra-virgin olive oil and scattered with basil.