1. Combine onion salt, garlic, turmeric, paprika, dried oregano and yogurt in a bowl. Add the chicken and turn to coat. Cover and refrigerate for 1 hour.
  2. Combine Kumato® tomato salad ingredients in a bowl. Season and cover. Set aside for 1 hour.
  3. Preheat barbeque plate on medium high. Remove chicken from marinade, discarding the marinade. Place two chicken thighs onto a board, one over the other. Insert 4 skewers, repeat twice more. Drizzle both sides with a little oil. Barbeque for 5-8 minutes each side or until lightly charred and cooked through. Remove to a board, stand for 5 minutes and then cut between skewers.
  4. Place flatbreads onto serving plates. Spoon over yoghurt and drizzle with chilli sauce. Top with chicken and Kumato® tomato Serve with lemon wedges.

Tip: To cook without skewers, barbecue or pan fry uncut chicken thigh until cooked through.

 

  1. Preheat oven to 220°C. Place Sweet Solanato® tomatoes in a roasting pan, drizzle with 1 tbs olive oil and season. Roast for 5 minutes until Solanato® tomatoes soften.
  2. Heat remaining olive oil in a large, non-stick fry pan over medium heat. Add onion and cook for 6 minutes until soft. Add seasoning and cook, stirring for 2-3 minutes until aromatic. Increase heat to high, add mince and cook for 5 minutes until mince changes colour. Add passata and bring to a simmer stirring occasionally for 6-8 minutes or until thickened.
  3. Spoon roasted Sweet Solanato® tomatoes, rice and mince mixtures into serving bowls. Add lettuce, avocado and corn chips.
  4. Add dressing ingredients into a small bowl and whisk to combine. Spoon over the Sweet Solanato® tomato Mexican Bowl. Top with coriander and serve with remaining lime cut into wedges.

 

 

  1. Combine 1 tbs of oil, red wine vinegar, sugar, thyme and green chilli in a bowl. Add the Qukes® baby cucumbers and mix to coat. Set aside for 1 hour.
  2. Brush both sides of sourdough with remaining oil. Chargrill each side for 3-4 minutes until lightly charred.
  3. Spread 4 slices of sourdough with chèvre. Top with well drained marinated Qukes® baby cucumbers. Scatter with extra thyme, serve.
  4. For Variation 1: Replace the chèvre with 250g fresh ricotta. Top with two slices of prosciutto and drained marinated Qukes® baby cucumbers.
  5. For Variation 2: Replace the chèvre with 1 smashed avocado. Slice 2 Kumato® tomatoes. Spread the sourdough with avocado, top each with Kumato® tomato slices and drained marinated Qukes® baby cucumbers.
  6. For Variation 3: Replace the chèvre with 150g spreadable cream cheese. Thinly slice 2 red radishes. Spread the sour dough with cream cheese. Top each with 2 slices of smoked salmon, sliced radish and drained marinated Qukes® baby cucumbers.

 

 

 

 

 

  • Heat a large wok over high heat until very hot. Add 1 teaspoon of the oil and swirl to coat the wok. Add one third of the beef and stir-fry for about 30 seconds, or until just sealed. Remove to a plate. Repeat with remaining beef in two batches.
  • Add remaining oil with the Broccolini® and stir-fry for 1 minute. Add 2 teaspoons of water, cover with a lid and cook for 45 seconds or until bright green. Remove the cover, add the Minicaps® and stir-fry 30 seconds.
  • Add the stir-fry sauce and bring to the boil, stirring often. Add the cashews and return the beef to the wok. Stir-fry until combined. Serve with rice.
  • Heat a large frying pan over medium-high heat. Using 1 tablespoon of oil, rub over both sides of the salmon. Season with salt and pepper. Cook, skin-side down, for 3 minutes or until skin is crisp. Turn and cook for a further 2-3 minutes for medium or until cooked to your liking. Transfer to a plate, skin-side up and cover with foil. Set aside for 5 minutes to rest.
  • Meanwhile, heat a wok over high heat until hot. Add the remaining oil. Add the Broccolini® and Fioretto® and stir-fry for 2 minutes until almost tender. Remove to a plate.
  • Add all the ponzu ginger sauce ingredients to the hot wok and bring to the boil. Simmer for 2 minutes until reduced slightly. Return the Broccolini® and Fioretto® to the wok and stir-fry for 2 minutes until the vegetables are well coated.
  • Pile the vegetables and sauce onto serving plates and top with salmon. Sprinkle with sesame seeds, chilli and shallots.

Tip: Yuzu is a Japanese citrus. The juice is available in Asian grocery stores. Once opened, store in the fridge. You can use grapefruit or pomelo juice as a replacement.

  1. Combine the chilli, garlic, lemon rind, cashews, sugar and 1 tablespoon oil in a small processor. Process until finely chopped. Alternatively you can use a mortar and pestle.
  2. Heat a wok over high heat until hot. Add remaining oil and swirl to coat the wok. Add the Broccolini® and stir-fry for 3 minutes until bright green. Add the Minicaps® and chilli mixture, stir-fry for 2-3 minutes or until Broccolini® is tender.

Serving Suggestion: Serve as a side to chicken, beef or lamb. Enjoy as a vegetarian meal with rice or noodles.

  1. Cook noodles following the packet directions. Drain and cover to keep warm. Combine the fish sauce, palm sugar and lime juice. Stir to dissolve the sugar then set aside.
  2. Heat the wok over a high heat until hot. Add 2 teaspoons of oil and swirl to coat the surface.  Add half the prawns and stir-fry for 1 minute or until they turn pink. Remove to a plate. Repeat with oil and remaining prawns.
  3. Add 2 teaspoons of oil and the Broccolini® to the hot wok, stir-fry for 1 minute. Add 1 tablespoon of water, cover and steam for 30 seconds. Remove to the plate with the prawns. Add the remaining oil. Pour in the eggs. Cook, gently stirring for 1 minute, or until scrambled. Push to one side of the wok.
  4. Add stir-fry paste, cook for 30 seconds. Return the Broccolini® and prawns to the wok with the noodles and fish sauce mixture. Stir-fry until combined and hot. Add the onions, stir-fry for 30 seconds. Top with bean sprouts, coriander and fried shallots. Serve with lime.

Tip: This meal is best served as a side.

Tip: For a chicken and Broccolini® pad Thai, replace the prawns with 600g chicken breast fillet, thinly sliced.

  • For the dressing, stir the miso and ginger pickling liquid together to a smooth paste. Stir in the ginger and mayonnaise. If the dressing is too thick, add a little cold water to adjust the consistency.
  • Carefully cut one chicken breast at a time, in half horizontally to form two thinner fillets. Place onto a sheet of baking paper on a board and flatten with a meat mallet.
  • Spoon flour and breadcrumbs onto plates. Whisk the eggs and a little cold water in a shallow dish. Dip the chicken into the flour, egg, then breadcrumbs. Pressing the crumbs on to secure.
  • Cover the base of a large frying pan with oil. Heat over medium heat. Cook the chicken in batches, for 2-3 minutes each side or until golden and cooked through. Transfer to a board and cut into thick pieces.
  • Meanwhile, blanch, microwave or steam the Broccolini® and Fioretto® until just tender. Drain and refresh in cold water. Drain well.
  • Spoon the rice into the base of 4 serving bowls. Arrange the Broccolini®, Fioretto®, chicken, lettuce, avocado and Qukes® in the bowls. Drizzle over the dressing and serve.

Tip: This is a great dish to pack for lunch. Arrange in a bowl and wrap tightly with plastic. Dress just before serving.

Vego option – for a vego option replace the chicken with firm tofu and follow steps above.

  1. Heat a large frypan on medium heat, add olive oil, garlic and basil stalks and cook 2-3 minutes.
  2. Add Broccolini® and zucchini and gently toss with garlic, basil and oil for 4-5 minutes.
  3. Zest 1 teaspoon of lemon rind and sprinkle over the Broccolini® mix and season with sea salt and black pepper.
  4. Gently toss again, then pop onto a serving dish or divide between two bowls with the rocket leaves goats cheese, and a big squeeze of lemon. Roughly tear basil over the Broccolini® fettuccine and enjoy.

Recipe by Nutritionist, Jacqueline Alwill 

  • Heat a large wok over high heat until very hot. Add 1 teaspoon of the oil and swirl to coat the wok. Add one third of the beef and stir-fry for about 30 seconds, or until just sealed. Remove to a plate. Repeat with remaining beef in two batches.
  • Add remaining oil with the Broccolini® and Sugar Snap Peas. Stir-fry for 1 minute. Add 2 tsp of water, cover with a lid and cook, shaking the wok often for 45 seconds or until bright green.
  • Remove the cover and add the stir-fry sauce and noodles. Bring to the boil, stirring often. Return the beef to the wok and stir-fry until combined.  Serve.
  • Whisk the corn flour and cooking wine in a bowl until smooth. Stir in the soy and sugar. Add the pork and stir to coat. Cover and refrigerate for 15 minutes if time permits.
  • Meanwhile, for the sauce, stir the corn flour and water together in a small saucepan until smooth. Add the remaining ingredients and cook, stirring constantly over medium-high heat until the sauce comes to the boil. Set aside.
  • Heat a wok over high heat until hot. Drain any marinade from the pork. Add 2 teaspoons of oil to the hot wok and swirl to coat Add one-third of the pork, making sure each piece comes in contact with the hot work. Stir-fry for 1 minute until seared. Remove to a plate. Repeat with the remaining pork in two batches, adding more oil as required.
  • Wipe the wok clean and heat again over high heat until hot and add the remaining oil. Add the Broccolini®, Fioretto® and Minicaps® and stir fry for 2 minutes until almost tender. Return the pork to the wok, pour over the sweet and sour sauce and stir-fry for 1 minute until hot. Serve with rice.

Speedy Tip: You can use pre-made sweet and sour sauce, you will need 1/2 cup.

  • Combine the butter, garlic, chilli and 2 tablespoons of oil in a small saucepan. Heat over medium heat until hot. Set aside.
  • Heat a large frying pan over medium-high heat until hot. Add 1 tablespoon of the remaining oil and the Fioretto®. Cook shaking the pan for 2-3 minutes until the stems are bright green. Add 1 tablespoon of water, cover and cook for 1-2 minutes until just tender. Remove to a plate.
  • Wipe the pan clean and heat over high heat until hot. Combine the remaining 1 tablespoon of oil and prawns. Season with salt and pepper. Add to the hot pan and cook in batches for 1 minute until they change colour. Add the garlic butter to the pan, return the Fioretto® and add the sherry. Cook shaking the pan for 1 minute. Remove from the heat and scatter over the parsley. Spoon into bowls and serve with crusty bread.
  • To make rissoles, combine mince, cheese, onions, egg, breadcrumbs and oregano in a large bowl. Season with salt and pepper. Mix well to combine.
  • Using a 1/4-cup mixture per rissoles, shape into rounds, 6cm in diameter. Press 2 Solanato™ tomato halves cut-side up into the top of each rissole.
  • Heat a well-greased non-stick frying pan over a medium heat. Cook rissoles in 2 batches, for 3 minutes on each side, or until golden. Transfer to a baking tray, tomato side up. Transfer to the oven and cook a further 8 minutes or until cooked through.
  • Combine Qukes®, Solanato™ tomatoes, cos and feta. Spoon over dressing, toss gently to combine.
  • Serve the rissoles with salad and crusty bread if desired.

Tip: Rissoles are delicious served with barbecue sauce or tzatziki.

  • Preheat the oven to 220˚C. Place the chickpeas, garlic, cumin, paprika, turmeric in a small baking dish. Drizzle over about 1/4 cup olive oil (enough to cover the chickpeas) and season with 2 big pinches of sea salt and good turn of black pepper; toss to coat the chickpeas. Roast in a hot oven for 20-25 minutes, or until crispy. Allow to cool (the chickpeas crisp up more as they cool).
  • Drizzle the Broccolini® with olive oil and season with sea salt. Heat a barbecue or grill pan on high heat. When hot, add the Broccolini® and cook until charred, about 2-3 minutes. At the same time, add the halved lemons, cut side down, onto the grill and char for 1-2 minutes, until the face of the lemon is charred. Remove both the Broccolini® and lemon immediately from the heat and set aside.
  • To make the dressing, squeeze the juice of 1/2 a charred lemon into a small bowl, and whisk in the olive oil. Add the mint, shallots, capers and stir to combine. Taste, and add more charred lemon juice if needed, and season with sea salt and black pepper.
  • Place the Broccolini® on a serving plate and top with crispy chickpeas. Spoon over the charred lemon dressing and scatter over the mint, parsley and pecorino.

Recipe created by @arthurstreetkitchen for Perfection Fresh

  1. Heat an oven to 150˚C. Place the Kumato® on a small baking dish and scatter over the sumac, garlic and oil. Season with sea salt and black pepper and slow roast for 1 hour (or longer if you have the time and patience).
  2. Place the quinoa in a medium saucepan and cover with vegetable stock. Cook for 15 minutes, until the quinoa is translucent and tender. Set aside.
  3. Meanwhile, prepare the rest of the salad. Cut the long stems off the Broccolini® and cut these into 1cm pieces (keep the florets intact). Heat a frypan on high heat. When hot, add a drizzle of olive oil, along with the stems and Broccolini® florets. Season with sea salt and cook for 2 minutes, until charred and just tender. Remove immediately from the heat.
  4. To assemble the salad, combine the quinoa with the Qukes®, fresh Kumato®, parsley, mint, dill, shallots, allspice, sumac, lemon juice, 1/4 cup of extra virgin olive oil and seeds. Toss to combine and season with sea salt and black pepper. Taste, and add more oil, citrus, salt or pepper until it is seasoned to your liking. Lastly, add the slow roasted Kumato® and Broccolini® and toss. Serve immediately or allow to sit for 30 minutes* to allow the flavours to meld.

 

*Once you season your tabbouleh, the fresh tomatoes and herbs will release some moisture which can make your tabbouleh soggy. There are three ways of combatting this wetness – firstly, eat straight away! Secondly, you can salt your fresh tomatoes and parsley for about 20 minutes before adding to the final salad (drain off the excess liquid before assembling the salad). Lastly, you can assemble your salad, dress it, let it sit for 20-30 minutes, and then drain the entire salad in a colander before transferring back to a serving plate.

  1. Preheat the oven and a large flat tray to 180°C fan forced. Shred the silverbeet, you should have about 4 cups of shredded leaves.
  2. Process the biscuits to fine crumbs. Add butter and 1 egg. Process until combined. Spoon into x 3cm deep; 24cm (base) tart pan with removable base. Press the biscuit mixture over the side and base. Refrigerate for 15 minutes.
  3. Place the tart onto the hot tray and bake for 10 minutes (see tip). Meanwhile, heat half the oil in a non-stick frying pan over medium heat. Add onions and chilli and cook, stirring for 3 minutes or until the onion is soft. Add the paprika and silverbeet and cook, stirring for 1 minute until just wilted. Transfer to a large bowl and cool for 10 minutes.
  4. Add remaining oil to the pan and heat over high heat. Add the Bello Rosso® baby roma tomatoes and season. Cook, shaking the pan for 3-4 minutes or until they start to soften and colour.
  5. Crumble the ricotta over the silverbeet. Lightly whisk the remaining 4 eggs together, add to the silverbeet and season with pepper. Mix well. Spoon into biscuit shell. Spoon over the Bello Rosso tomatoes, gently pressing into filling. Return to the oven and bake for 30-35 minutes until set in the centre. Cool for 10 minutes then remove carefully from the tart pan.
  6. Cut into wedges and serve warm sprinkled with parmesan.

 

Tip: As the base bakes in step 3 a cheesy foam appears on the surface, this is just the cheese from the biscuits melting, it will be reabsorbed by the biscuit base.

  1. Preheat oven to 200°C fan forced. Lightly grease an ovenproof dish.
  2. Microwave the cauliflower, broccoli & sweet potato rice for 2 minutes on High/100%.
  3. Scatter the corn chips over the dish. Spoon over passata then the cauliflower, broccoli & sweet potato rice. Sprinkle over the spice followed by the cheese. Bake for 10 minutes until cheese has melted and the corn chips are warm.
  4. Meanwhile, combine tomato, avocado and coriander. Squeeze over half the lime and stir to combine. Spoon the salsa over the nachos and serve with remaining lime.
  • Preheat oven to 200°C fan forced.
  • Combine 1/3 cup lemon, garlic and mustard in a large bowl. Add the chicken. Season with salt and pepper. Toss well to combine.
  • Arrange chicken in large greased roasting pan, skin side up. Spoon over remaining marinade.
  • Roast for 35-40 minutes. Remove from the oven. Add the Solanato™ tomatoes and roast for a further 10-15 minutes, or until tomatoes are tender and chicken is cooked through.
  • Scatter over the parsley. Serve with fries.

Tip: The chicken is delicious served over rice or pasta.

  • Preheat oven to 200°C fan forced. Lightly grease a 10-cup capacity baking dish.
  •  Cook macaroni in a large saucepan of lightly salted boiling water for 6 minutes, or until tender.
  •   Meanwhile, melt butter and garlic in a large saucepan over a medium heat. Cook, stirring until foaming. Add flour and cook, stirring for 1 minute. Whisk in milk. Bring to the boil, stirring constantly. Stir in 1 1/2 cups of the cheese. Season with salt and ground white pepper.
  • Drain the pasta and return to the pan. Add the sauce and mix well. Spoon into the prepared dish. Scatter with remaining cheese.
  • Combine Solanato™ tomatoes and oil in a bowl. Season. Spoon over the macaroni in the dish. Bake for 30-35 minutes, or until cheese is bubbling and tomatoes soften.

Tip: For a cheesier macaroni, add 1/2 cup (50g) grated parmesan with the grated tasty cheese.

  • Cook spagettini in a large saucepan of lightly salted boiling water for 5 minutes, or until tender. Drain. Return to saucepan. Keep warm.
  • Meanwhile, halve 2 punnets of Solanato™ tomatoes and leave the third whole. Heat a non-stick pan over medium-low heat. Add the oil, garlic and chilli. Cook, stirring for 1 minute, or until garlic is light golden. Increase heat to medium-high, add all the tomatoes. Cook, shaking pan often for 3-4 minutes or until tomatoes start to collapse. Season with salt and pepper.
  • Add the tomatoes, parmesan and basil to the spagettini. Toss well to combine.
  • Divide the spagettini between serving bowls. Top with extra parmesan and baby basil leaves. Serve.

Tip: Add 200g chopped cooked bacon or 2 cups cooked chicken to the pasta for extra protein.

Tip: The chilli is fairly mild but to reduce the heat even further, deseed the chillies.