Quick

Pumpkin and cranberry salad

Sweet and savoury all in the one mouthful, there’s no denying that this flavoursome salad is a favourite for all tastebuds. It’s quick and easy, utilising fresh and local ingredients.

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Pumpkin and cranberry salad

Ingredients

local pumpkin, roasted in chunks
garden lettuce leaves
walnuts
cranberries
pumpkin seeds
parmesan, grated
olive oil
salt and pepper, to taste

Combine the roasted pumpkin, lettuce leaves, cranberries, walnuts and seeds. Season with salt and pepper. Serve, followed by a drizzle of olive oil and sprinkle of parmesan.

Recipe courtesy of The Brasserie

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Chia pudding

Don’t be fooled by these tiny seeds. They might be small but they are mighty when it comes to packing a nutrition-dense and energy-boosting punch to your diet.

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Chia pudding

Ingredients

300ml almond milk
150ml maple syrup
500g chia
strawberries
blueberries

Combine the almond milk and maple syrup. Once combined, continuously stir while gradually adding the chia seeds. Rest for five minutes and then stir the mixture again to avoid clumps forming. Leave the chia mixture in the fridge overnight to set. Serve and garnish with fresh seasonal strawberries and blueberries.

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Overnight oats

For a satisfying and wholesome breakfast you can’t go past this delicious, fulfilling combination of fruits, nuts, oats and honey topped with a hearty crunch.

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Overnight oats

Ingredients

oats
almond milk
raisins
green apple
strawberries
blackberries
honey
mint
almonds
coconut oil, melted

Mix oats, milk, raisins, apple, berries, honey and mint together in a bowl. Cover and leave in the fridge overnight.

Meanwhile combine almonds, more oats, honey and coconut oil. Spread mixture out evenly on a tray lined with baking paper and bake on low heat in the oven until golden brown.

Serve the overnight oats in a bowl topped with the homemade granola, fresh berries and a generous dollop of homemade natural yoghurt.

Recipe courtesy of The Brasserie

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Quinoa and avocado salad

Fresh and crunchy, this salad is wholesome, juicy and full of flavour. A satisfying lunch or ideal accompaniment to barbecued fish splashed with lemon for dinner.

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Quinoa and avocado salad

Ingredients

organic red quinoa
fresh corn, grilled
celery, finely chopped
cherry tomatoes, finely chopped
cilantro
parsley
chives
lemon juice
olive oil
salt and pepper
avocado, pureed
feta cheese
alfalfa sprouts

Combine all ingredients, except for the avocado, feta cheese and alfalfa sprouts. Before serving, add the avocado puree to the plate, then add the salad and finally top with crumbled feta and sprouts.

Recipe courtesy of The Brasserie

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Green mango and flaxseed salad

It would be hard to fit more superfoods on a plate than this delicious combination of crunchy long beans, flaxseed nuttiness, tart green mango and refreshing sweet orange with a kick of vinegar.

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Green mango and flaxseed salad

Ingredients

long beans
mizuna
green mango, sliced
local basil
fresh orange segments
flaxseeds
garlic, sliced, boiled and roasted
chickpeas
lime juice
orange juice, freshly squeezed
balsamic vinegar
olive oil
salt and pepper

Combine lime and orange juices with olive oil and vinegar, salt and pepper, and flaxseeds, to make the vinaigrette. Dress the mizuna leaves.

Drape the long beans on plate in a circle and place the leaves inside the beans.

Dress the mango and orange segments and scatter delicately on top of the mizuna.

Sprinkle the garlic chips and flaxseeds over the salad and serve.

Recipe courtesy of The Brasserie

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Louise’s walnut salad

For a quick salad that tastes amazing, you can’t go past our Founder’s all-time favourite salad that combines crunch with juiciness and savoury with tart.

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Louise’s walnut salad

Ingredients

walnuts
rocket or spinach leaves
pear, sliced
parmesan, shaved
extra virgin olive oil
squeeze of lemon

Combine the leaves, pear, parmesan and lastly, the walnuts (to prevent them going soggy). Drizzle with olive oil and squeeze over lemon juice (for taste and to stop the pears browning). Delicious, fulfilling and easy to prepare.

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Green Papaya Salad

Bright colourful mountains of green papaya salad, laden with fresh tomato, garden cucumber and green beans and topped with crispy local breadfruit, peanuts and herbs, is one of my new favourite seasonal salads.

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Green Papaya Salad

Serves 4-6

Ingredients

Dressing
2 garlic cloves, peeled
¼ teaspoon salt
2 fresh bird’s eye chili, sliced
½ teaspoon raw sugar
2 tablespoons fresh lime juice
2 tablespoons fish sauce, to taste

2 cups julienned peeled green (unripe) papaya
2 cups julienned peeled cucumber
1 cups julienned peeled carrots
2 plum tomatoes
8 grape tomatoes, coarsely chopped
½ pound long beans, trimmed

½ cup loosely packed fresh Thai basil leaves
½ cup loosely packed fresh Vietnamese mint (rau ram) leaves
½ cup loosely packed fresh coriander leaves
breadfruit, sliced thinly and fried
1 tablespoon dry-roasted peanuts, for garnish

Mix all dressing ingredients together. Combine prepared salad produce, top with the dressing and sprinkle with a mixture of the herbs, breadfruit strips and nuts.

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Watermelon, strawberry, feta and mint salad

Cupid is just around the corner and to celebrate, I thought I’d create one of my all time Valentine’s Day favourites. Forget the chocolates – do something good for your heart with this heart-healthy, delicious and refreshing salad that is really easy to make.

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Watermelon, strawberry, feta and mint salad

Ingredients

ripe strawberries, sliced
juicy watermelon, cut into cubes
fresh mint
feta, crumbled
lemon

 

Combine all ingredients together and then generously squeeze lemon juice over.

 

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Rainbow bowl

Bright pinks and dark greens, vibrant yellows and bold purples, fiery oranges and vivid reds are just some of the colours from the rainbow that when combined, make even your least favourite vegetables look wildly appetising.

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Rainbow bowl

Ingredients

kale
baby spinach leaves
broccoli, steamed
carrot, grated
sweet potato, cut in cubes and roasted
avocado, sliced
red cabbage, shredded
quinoa
hummus
chickpeas
sesame seeds

Group ingredients together in a bowl to make a colourful pattern and enjoy!

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Conch ceviche

To remove the conch, you need to break the vacuum created by the mollusk by making a hole in the shell on the top on an inside spiral. To create this hole, use the sharp tip of another conch or a hammer. Once the suction is broken you can pull the sea snail out.

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Conch ceviche

Ingredients

500g of fresh conch, sliced into small thin pieces
3 lemons, juiced
3 limes, juiced
2 garlic clove, minced
1 tablespoon ginger, peeled and grated
4 green onions, chopped
1 orange or grapefruit, peeled and segmented
2 tomatoes, diced
a good handful of cilantro, leaves chopped
salt and pepper, to taste

 

Marinate conch in the lemon and lime juice for 30 minutes. Add all other ingredients and mix well. Marinate for another 2 hours or overnight. Season to taste with salt and pepper before serving.

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