Serves 2

Recipe

Vegan sausage and egg mock muffin

A delicious vegan sausage patty sandwiched with vegan cheese and and an ingenious tofu faux egg make for a jaw-dropping likeness of a regular egg muffin, no animals required!

Australian Women's Weekly|Jul 26, 2021

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Recipe
Bolognese and Parmesan Toasties
Fight food waste with this tasty lunch idea.
Australian Women's Weekly|Feb 10, 2021
Recipe
Goan fish curry with low-carb cauliflower rice
Goan curries are traditionally hot, sour and coconut rich. Our Goan fish curry, with a big hit of tamarind, ticks all the right boxes.
Australian Women's Weekly|Jun 10, 2020
Recipe
Sashimi tuna poke bowl
Just the thing for a healthy and fresh meal full of bright and delicious tuna.
Australian Women's Weekly|Jan 02, 2020
Recipe
Crisp-skin barramundi with mandarin salsa
This barramundi recipe with crisp, seasoned skin is simply delicious served with a zesty mandarin and pomegranate salsa.
Australian Women's Weekly|May 20, 2019

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Recipe
Murgh Makhani with popaddom
Murgh makhani (butter chicken) is a popular takeaway bursting with flavour.
New Zealand Woman's Weekly|Jul 01, 2016
Recipe
Pappardelle with lamb and eggplant ragu
Enjoy a hearty pasta for dinner complete with salty olices, eggplant and tender lamb.
Australian Women's Weekly|Jul 29, 2014
Recipe
Tuna and sweet corn crisp wrap
Sharpen the mind over lunch by enjoying this quick combination of spinach, avocado, tuna and corn wrapped in wholemeal lavash.
Australian Women's Weekly|Jul 29, 2014
Recipe
Lillet spring gin cocktail
Lillet is a French aperitif made from a blend of Bordeaux wine and citrus liqueur and it comes in blanc, rose or rouge. Often served chilled with a slice of lemon or orange, it’s also a refreshing way to toast the approach of spring.
Test Kitchen|Sep 28, 2013
Recipe
Linguine with white anchovies and sicilian olives
Test Kitchen|Aug 27, 2013

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