FREE DELIVERY on orders $140+
(Cond. Apply)

Latest Recipes

Im looking for

recipes that are

Found 13 recipes
Sorted by date
Quinoa and Nectarine Salad

Quinoa and Nectarine Salad

Kate Parker | November 30, 2018

This salad is filled with fresh and yummy fruits and vegetables, utilising some of the best of summer stone fruit. If you can get your hands on some Damona feta that is the perfect addition to this dish adding a creamy, cheesy quality which balances well with the bright fruit. Or you could really impress your guests and have a go at making some almond feta yourself.



1 cup of quinoa – cook according to packet instructions
2 medium nectarines – sliced
1/2 a red onion – sliced
1 small red capsicum – sliced
1 small Lebanese cucumber – halved and sliced
A small handful of parsley – roughly chopped
2 tablespoons of raspberry balsamic. If you can’t get your hands on raspberry balsamic look for a white balsamic, and mix with a little olive oil and sugar.
Salt and pepper to taste
1/4 cup of Almond Feta



1. Cook the quinoa following the absorption method, when cooked separate with a fork and allow to cool.

2. When cooled toss all ingredients together, except the almond feta, and season. Top with almond feta and serve.


Share your beautiful summer salads with us on Instagram with #myTWC


Lemony Millet Salad with Sweetcorn and Spinach

Lemony Millet Salad with Sweetcorn and Spinach

FoodMatters | November 27, 2018


Don’t you love those dinners when you have extra for lunch or even another dinner that week? Fresh. This recipe is exactly that. Simple. Leftover-friendly. Nourishing.

If you’re new to millet it’s a definite must try.  It’s a bit thicker + chewier than quinoa with a less earthy flavor.

This recipe is gluten-free & vegan and serves 3-4.



3 cups cooked millet
1 ½ cups fresh or frozen corn
1 ½ cups cooked chickpeas, drained + rinsed
7-8 cups chopped spinach
2 cloves garlic, minced
1 teaspoon cumin
salt + pepper
1 tablespoon safflower oil
¼ cup extra virgin olive oil
3-4 tablespoons fresh lemon juice
zest from ½ of a lemon

toppings: fresh thyme, oregano, avocado, pepitas, hot sauce, etc.



1. Pour 1 tablespoon safflower oil [or other cooking oil] into a large pan over medium heat.

2. Once hot, add the chickpeas and cook for 5 minutes, stirring occasionally.

3. Add the corn and cook for another 7-10 minutes until the beans + corn are starting to turn golden brown.

4. Add in the cumin, garlic, and a big pinch of salt + pepper.

5. Stir for about 30 seconds until the garlic is fragrant then stir in the spinach and cook until just wilted [about 2 minutes].

6. Remove from heat and toss with 3 cups of millet, then refrigerate uncovered until fully chilled.  Stir the mixture while chilling to speed up the process.

7. Combine the olive oil, 3 tablespoons lemon juice, lemon zest, and a pinch of salt and pepper in a jar and shake vigorously to combine.

8. Pour the desired amount of dressing over the chilled millet mixture and toss to coat.  I used nearly all of it. Or, leave undressed and portion out dressing to package up and take to work with you if desired.

9. Taste and adjust salt + pepper and add more lemon juice if desired.

10. Finish each serving with a sprinkling of fresh herbs + avocado or place in an airtight container in the fridge until ready to eat.  Keeps for about 2 days after dressing.


Notes/subs: Feel free to serve this hot if desired: After step 6, toss with the dressing and serve with fresh herbs + avocado.  I prefer this meal chilled. If you don’t have millet on hand quinoa would work perfectly. A non-gluten-free alternative would be couscous.


Buckwheat & Sweet Potato Bread

Buckwheat & Sweet Potato Bread

Jacqueline Alwill | November 21, 2018


This new take on bread is a nutrient dense treat, perfect when paired with a delicious dip or spread, avocado smash, nourish bowl or salad for a new lunch routine.

This bread is gluten free, dairy free, sugar free, vegan AND paleo! There’s something for everyone.



1 1/2 cups buckwheat
2 cups peeled and grated sweet potato (approx 1/2 medium / 250 g)
1/2 cup sunflower seeds
1/2 cup pepitas
1/2 cup sesame seeds
1/2 cup psyllium husk
1/2 cup chia seeds
1/2 cup linseeds
1 teaspoon pink salt
1 1/2 cup water
1 1/2 tablespoons coconut oil
1 tablespoon slippery elm powder



1. Soak buckwheat overnight or for 2 hours.

2. Drain and rinse, then combine in a large mixing bowl with all remaining ingredients.

3. Pour into a lined 14x24cm loaf tin (or close to this size). Cover with tea towel and sit on bench top for 2 hours.

4. Preheat oven to 150C, place loaf in middle rack of oven and cook 1 1/2 hours in the tin, then flip out of tin and place upside down and back into the oven for a further 1 hour.

5. Remove from oven, allow to cool completely, then slice and serve.


This bread is best toasted with a beautiful nourishing source of fat to accompany – avocado, ricotta, butter, nut butter.

Store in fridge up to 1 week and freezer up to 3 weeks.

Recipe Serves 12 / Makes 1 loaf

Share your delicious creations with us on Instagram with #myTWC


Christmas  Half Shell Scallops

Christmas Half Shell Scallops

Georgia Harding | November 19, 2018


So with Christmas Day fast approaching, I thought I’d share one of my favourite ‘celebration’ starters. These Half Shell Scallops are such a simple, yet impressive start to a Christmas Day feast or other special occasions. Better still, they are SO simple and fast to make – prep to plate in less than 10 minutes (5 if you have good knife skills)! Goes to prove even ‘special’ can be too easy!

Seafood is such an Australian Christmas tradition, but I’m so fussy with seafood. I don’t do crustaceans (shame because growing up, my grandfather, uncle, and cousin were all cray-fisherman off the coast of WA). But scallops, when well cooked, I just love!  The key with them is to add flavour without overpowering their own sweet taste and I think this recipe does that perfectly.

I think this is the most delicious way to eat scallops. The buttery, nutty flavours in this dish compliment this delicate meat and they are really easy to make too.

Hope you enjoy this delicious starter!

Take a look at the variations below for all the details as well as suggestions to alter the recipe to suit your specific dietary requirements.

Prep time: 10 minutes. Cook time: 3 minutes. Serves 4.



12 half shell scallops, I have used QLD scallops with no roe because I don’t like it (told you I was fussy)
40 grams good quality butter, melted
1 clove garlic, peeled and crushed
Zest one lemon, very finely grated
2 tablespoons parsley, finely chopped
¼ cup flaked almonds



1. Preheat your grill to high (180℃).

2. Arrange your scallops on a large baking tray.

3. Mix together the butter, garlic, lemon zest and parsley.

4. Spoon a little blob of the mixture onto the flesh of each scallop.

5. Top with a pinch of slivered almonds.

6. Pop under the pre-heated grill for 3 minutes (yes they cook super fast)


To Serve
With lemon cheeks, scattered parsley leaves and a sprinkling of sea salt. I added some garlic flowers and other edible flowers.



Last year on Christmas day our oven was full of the turkey and other goodies, so we preheated the BBQ on a high heat and cooked them in there with the lid closed for a couple of minutes.

Replace the butter with ghee (my preference) or macadamia nut oil.

You can replace the almonds with crushed macadamia nuts (I love this version a lot).

Replace the nuts with fresh bread crumbs or just leave off.


Share your Christmas starters with us on Instagram with #myTWC!


Beetroot, Spinach and Caper Salad with Creamy Dressing

Beetroot, Spinach and Caper Salad with Creamy Dressing

Kate Parker | November 19, 2018


This is the perfect salad to take to a barbeque to impress a crowd, throw together on a weeknight or spend a couple of hours in the kitchen perfecting. For the quick version use canned lentils and baby beetroots, but for a more whole food approach cook your lentils and beets from scratch!


Salad Ingredients

1 can of baby beets
1 can of brown lentils
200g of baby spinach leaves, washed
A couple of handfuls of finely shredded red cabbage
1 red capsicum finely sliced
1 Lebanese cucumber sliced
1 small red onion finely sliced
1 punnet of alfalfa sprouts
1/3 cup of roughly chopped flat leaf parsley
1/2 cup of alfalfa sprouts
1/4 cup of capers, drained (and washed if you prefer the salted variety)
1/4 cup of sunflower seeds
1/4 cup of sesame seeds

Dressing ingredients

1/4 cup of raw cashews, soaked for four hours
Juice of 1/2 a lemon
Zest of 1/2 a lemon
1 tsp apple cider vinegar
1 tsp maple syrup
1 clove of garlic roughly chopped
2 tbsp of olive oil
1/4 cup of water
Salt and pepper


Dressing Method

Prepare the dressing first by placing all ingredients in a blender and blend until smooth and adjust seasoning to taste. If it looks too thick thin out with a little more water.
If you have a high powered blender you don’t even need to soak your cashews. Once blended until smooth set aside while assembling your salad.


Whole Food Method

First prepare lentils, having soaked overnight or for six hours, by placing in a heavy-based saucepan with a couple of bay leaves and bringing to a boil, then simmering until tender. Drain and set aside. While the lentils are simmering cut fresh beets up into bite-sized pieces and bake in a foil-covered tray with a splash of olive oil, balsamic vinegar and seasoning for about an hour, until fork tender. You can keep your lentils and beets warm for a warm salad, or allow to cool for a cold salad.
For extra flavour toast your seeds as well.

Quick method

Rinse and drain lentils and set aside.
Drain canned baby beetroots, cut up into quarters and set aside.
Toss together salad vegetables and plate up onto plates.
Drizzle with creamy cashew dressing and top with lentils, sliced beetroot, seeds and capers.


This recipe serves 4.

Share your fresh creations with us on Instagram with #myTWC


Jewelled Persian Rice Salad

Jewelled Persian Rice Salad

Kate Parker | November 19, 2018


This Persian inspired salad has so many of my favourite Persian flavours – pomegranate, mint, cinnamon, nuts and olive oil – which all come together spectacularly in this show-stopping salad.

A little bit of turmeric goes a long way to make this bejewelled salad burst with colour and the colours of gold, red and green play beautifully together in this dish.

I love to get the almonds roasted almost to the point of burning so they’re extra toasty, roast a little longer if you’d love this effect too.



2 cups of basmati rice 
1 tsp turmeric powder
1 pomegranate, seeds removed
1 cup dried cranberries
4 radishes, finely sliced
1 cup of almonds, roasted and roughly chopped
1 medium red onion, finely diced
½ tsp ground cinnamon
½ tsp ground cumin
1 handful of mint leaves, roughly chopped

2 tbsp pomegranate molasses
2 tbsp olive oil
1 tbsp lemon juice
1 clove of garlic, minced
Salt & pepper



1. Prepare rice by washing until the water runs clear.

2. Add 3 cups of water to a medium-sized saucepan along with the turmeric.

3. Bring rice to the boil, then reduce to low until the water is gone. This should take 10-12 minutes.

4. Remove from heat and allow to stand for two-five minutes. Remove lid and fluff with a fork then set aside to cool.

5, As rice is cooking, roast the almonds for 4-8 minutes at 180 degrees. Check on them so they don’t burn. Once roasted remove and set aside to cool.

6. Prepare the dressing by adding all ingredients to a small jar and shaking to emulsify and set aside.

7. Add the cooled rice to a mixing bowl and toss rice as you pour over dressing gently. This will allow the oil to coat the rice and help it to separate in the salad.

8. Add remaining ingredients, sprinkling the spices over to spread evenly and toss to combine, serve warm or cold. This salad can be made 12-24 hours in advance if kept in a tightly packed airtight container to prevent the rice from drying out.


Share your salad creations with us on Instagram with #myTWC


Gluten-Free Baked Christmas Stuffing

Gluten-Free Baked Christmas Stuffing

FoodMatters | November 19, 2018


Stuffing is a Christmas classic and this gluten-free recipe is one you can’t live without this Christmas. Plus it’s vegan! Bursting with the rich, earthy flavours of mushroom and thyme, it’s bound to be a hit with your guests.



2 tbsp olive oil
1 large onion, diced
3 cloves of garlic, crushed
350g mixed wild mushrooms
400g closed cup or chestnut mushrooms
½ bunch of fresh thyme
100g pecans or hazelnuts
1 bunch of fresh, flat-leaf parsley
25g dried porcini, rehydrated in boiled water
½ cup cooked quinoa

Gluten Free Bread Crumb Topping
½ cup almond meal
100g pecans, crushed
2-3 tbsp nutritional yeast
Salt and pepper to season


1. Preheat oven to 180ºC.

2. Add olive oil to a fry pan and heat over low-medium heat. Sauté onion and garlic for 5 minutes then add in mushrooms and cook over medium heat until mushrooms are cooked.

3. Add cooked quinoa, thyme, chopped nuts, parsley and porcini to the pan.

4. For the topping, in a small bowl mix together almond meal, crushed pecans and nutritional yeast.

5. Spread mushroom mixture into baking dish and top with the almond crumb.

6. Bake for 15-20 minutes until golden brown on top.


Share your comforting Christmas creations with us on Instagram with #myTWC


Alyce Alexandra’s Christmas Chutney

Alyce Alexandra’s Christmas Chutney

Alyce Alexandra | November 19, 2018


This recipe is vegetarian, vegan, dairy-free, gluten-free and yields two cups of chutney. Make a bigger batch to gift small jars to friends and family as a zero-waste Christmas treat this year.



5cm knob ginger, peeled & grated
1 onion, peeled and halved
1 granny smith apple, quartered and cored
200g prunes pitted
200g dried apricots
200g dates pitted
150g apple cider vinegar
50g coconut sugar
1 tsp salt
1 tsp allspice
1 tsp cinnamon, ground
½ tsp cloves, ground



1. Grate ginger, place in food processor.

2. Grate onion and apple, add to bowl of food processor.

3. Add prunes, apricots and dates and process until combined, scraping down sides as needed.

4. Add apple cider vinegar, sugar, salt, allspice, cinnamon and cloves, mix until combined.

5. Cook for 30 minutes on the stove on medium-low, stirring occasionally.


Store in refrigerator in airtight container or glass jar.

Serve with roasted meats, cheese or savoury pastries.


Share your Christmas creations with us on Instagram with #myTWC


Maple Candied Nuts

Maple Candied Nuts

Belinda Smith | November 19, 2018


This is what we call a real treat food in our house. We might have them about a handful of times a year, usually when something special is happening like Christmas or parties. Recently our 11-year-old daughter was taking her first solo flight to Adelaide to visit her friends. She was so excited. I was so nervous but excited for her. To make her plane flight special, I packed her a lunchbox with my Cheats Gozleme, raw carrot sticks and lightly steamed broccoli, chocolate protein bombs and these maple coated nuts. The lunchbox received so many comments on my Facebook page requesting the recipes so I had to share it with everyone!

Here’s the recipe for maple coated nuts for you to enjoy. Don’t hog them all to yourself, they make a great homemade gift perfect for the zero-waste, “don’t buy me anything”, nut lovers in your life.



1 cup mixed nuts
1 tbsp butter or coconut oil
1 tbsp Maple Syrup


1. Roughly chop nuts.

2. Over medium heat, melt butter or coconut oil in small frying in a pan.

3. Throw nuts into the melted butter and stir around until coated.

4. Lightly toast the nuts in the butter until you see they are cooking – this usually takes about 2 minutes.

5. Pour the maple syrup into the pan and stir the nuts around until they are all coated.

6. Stir the nuts around until the maple syrup starts to bubble up and dissolve.

7. Spoon out the nuts onto a plate or chopping board. Some of the nuts will be stuck together, that’s ok.

8. Allow the nuts to cool. They will harden up when they are cool.

9. Break nuts up or leave them in chunks – your choice.



Store in an airtight glass jar.


Share your Christmas treats with us on Instagram with #myTWC


Vegan Almond Feta

Vegan Almond Feta

Kate Parker | November 19, 2018


Almond feta is a great dairy-free alternative to cheese. Use it as a cheesy dip, sandwich spread, pop it on a cheese board, marinate it in olive oil, bake it for a firmer result, stir it through pasta or crumble over a salad.



200g blanched almonds, soaked overnight in water
1 tbsp apple cider vinegar or lemon juice
1 clove garlic
1 tsp salt
1 tsp light miso (optional)
1 tbsp nutritional yeast
1 tsp olive oil + 1 tbsp olive oil



1. Place all ingredients, including 1 tsp of olive oil only, in a food processor or high-powered blender.

2. Blend until smooth, scraping down the sides as needed.

3. Taste and adjust salt & lemon juice or ACV as needed.

4. Store in a sterilised glass jar, smoothing over the top and covering with extra 1tbsp (or more as needed) olive oil to keep sealed from the air.

5. Keep in fridge for up to a week.


Options for Serving

Divide mix in half. Use hands to form into two wheels of cheese.

1. Top with fresh herbs, salt flakes and olive oil to serve with crackers on a cheese board.

2. Finely chop roasted nuts and use to coat cheese in a ball shape for a cheese ball to serve on a nibble board.

3. Place two wheels into oiled ramekins and bake in the oven at 180 degrees for 30-40 minutes for firmer cheese. Store in the fridge in airtight containers.

4. Make flavour variations by blending in fresh or dried herbs, chilli, smoked paprika, dried fruit and nuts, sundried tomatoes and spices.


Share your dairy-free creations with us on Instagram with #myTWC


Cinnamon Roasted Carrots with Tahini Yoghurt and Dukkah

Cinnamon Roasted Carrots with Tahini Yoghurt and Dukkah

Jacqueline Alwill | November 19, 2018


This recipe is gluten-free, sugar-free & vegetarian. Make it vegan by swapping out dairy yoghurt for coconut yoghurt, adding lemon juice and salt cuts down on the coconut flavour.



4 bunches heirloom Dutch carrots or 1kg carrots, washed, trimmed and sliced lengthways
2 tablespoons olive oil
1 teaspoon ground cinnamon
1 cup (250g) greek or natural yoghurt
1 tablespoon tahini
1 orange, peeled and cut into segments
2 tablespoons dukkah
1/4 cup walnuts, roughly chopped
2 tablespoons mint, finely sliced



1.Preheat oven to 200C and line a large baking tray with greaseproof paper.

2. Rub carrots in olive oil and cinnamon, season with sea salt and arrange on the tray.

3. Place in oven to cook for 1 hour.

4. Whilst carrots are cooking make the tahini yoghurt by whisking together yoghurt and tahini.

5. To serve, spread tahini yoghurt over a serving platter, arrange carrots and orange over the top, then sprinkle with dukkah, walnuts, mint and a good grind of black pepper.


*If using dutch carrots the cook time will be approximately 30 minutes.


Share your Christmas dishes with us on Instagram with #myTWC


Strawberry, Avocado and Caramelized Pecan Salad

Strawberry, Avocado and Caramelized Pecan Salad

Kate Parker | November 19, 2018


Serve up this fresh and zingy salad full of special elements with your Christmas lunch!

Prep by washing and salad spinning rocket, make salad dressing and caramelized pecans ahead of time. Slice up strawberries and avocado just before serving, then toss all ingredients together with dressing, setting aside pecans to sprinkle over the top so they stay crispy.



1 bag of baby rocket, washed and drained
1 punnet of strawberries, sliced
1 avocado, sliced
1 cup pecans
2 tbsp rice malt syrup
Pinch of salt

Juice of 1 lime
2 tbsp olive oil
Salt & pepper



1. Heat a wide based fry pan on low heat and add rice malt syrup. When it becomes runny add pecans and stir to coat and add a good pinch of quality salt.

2. Caramelize over low heat for 10-15 minutes, or until you notice the syrup caramelizing to form toffee strands forming and all the nuts coming together into one large mass.

3. Turn off the heat and press with a spoon to flatten out and separate as much as possible.

4. Put aside to cool completely, separate as needed once the toffee has set.

5. While nuts are caramelizing make the dressing by adding all ingredients to a small jar and shaking to emulsify & pop in the fridge.

6. Slice avocado and strawberries and toss with rocket and dressing.

7. Place into a salad dish and top with pecans.


Share your colourful summer creations with us on Instagram with #myTWC