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 18th - 28th September 2017

Mint and Ginger Prawns with Coleslaw Recipe

Thank you Lee Holmes


1 tsp finely grated lime zest
1 tbsp lime juice
1 tsp grated ginger
1 garlic clove, crushed
2 tsp tamari
1 tsp sesame oil
1 tbsp finely chopped mint

1 small carrot, grated
¼ small green cabbage, finely shredded
¼ small red cabbage, finely shredded
2 kale leaves, stalks removed, roughly chopped or torn
1 spring onion, thinly sliced
1 tsp extra-virgin olive oil
10 medium peeled & deveined green prawns, tails left intact
Mint leaves, to serve

1. Combine all dressing ingredients in small jar, seal and shake well.
2. Combine carrot, cabbages, kale and spring onion in serving bowl.
3. Heat oil in medium frying pan over medium heat. Add prawns and cook for 1–2 mins on each side, until cooked through.
4. Put prawns on top of vegetables, pour over dressing and serve topped with mint leaves.









Pasta with Chicken, Zucchini, Peas and Mint

Thank you Sydney's Child Guest Contributor

This pasta recipe is quick and easy. Cook the pasta while you’re cooking the sauce, and dinner will be on the table in about 15 minutes.

My kids asked for seconds and thirds so I deem this recipe a success, especially considering one of them doesn’t normally eat anything green.

Adding the ricotta at the end and stirring it through makes for a creamy sauce, without being over-creamy. We found the flavour a touch on the sweet side and I would have liked some saltiness, so next time I might add some crispy bacon or chorizo — which would also add a different texture. I’d also salt the pasta water a little more than normal.

Serves: 4

500g dried penne or fusilli pasta
4 medium zucchinis, ends trimmed
3 tbs olive oil
3 cloves garlic, finely chopped
500g free-range chicken thigh fillets, cut into thin strips
100g frozen peas, defrosted
150g ricotta cheese
salt and freshly ground black pepper
several mint leaves, finely chopped

Fill saucepan with water, season well with salt, and bring to a rapid boil. Add pasta and stir well. Cook for eight minutes without lid or until just tender. Drain into a colander and reserve about half a cup of the cooking water.

Return cooked pasta to saucepan, cover and set aside.

Meanwhile, coarsely grate zucchini in a food processor (or with a grater). Heat oil in frying pan over high heat. Add garlic and half the chicken, toss for three minutes or until lightly browned. Remove from pan.

Add remaining chicken and cook. Return all chicken to the pan with any juices. Stir through zucchini and peas, cover and cook for three minutes, or until the zucchini just softens.

Add chicken mixture to the pasta along with reserved cooking liquid, then add ricotta and season
with plenty of salt and pepper. Toss gently to combine.

Scatter mint over and serve immediately.

Tip: Timing is important with this recipe. While the pasta is cooking, sear the chicken and complete the recipe. You will then only need to toss it all together while the pasta is piping

Note: If the mixture curdles it would be because the ricotta was cooked. It should just be tossed with the hot ingredients.









Keralan Curry(Chicken/Beef/Pork/Lamb/Goat/Prawns/Chickpea/Tofu)

Thank you Plantrich Organics 

Serves 4

Plantrich organics all purpose cooking paste
600 gm ethically grown organic diced chicken/beef/pork/lamb/goat/prawns/chick pea/tofu
1 tbs organic Coconut oil
1 organic red or brown onion diced, medium sized
1 organic tomato diced, medium sized
curry leaves or coriander leaves(optional)
150 - 200 ML organic Coconut milk or cream

1. Marinate your chosen meat or other protein for 30 min to 2 hrs with 3 tbs of Plantrich organics all purpose cooking paste.
2. Heat up a pan and add the oil. Cook the onion and tomato until it fragrant.
3.  Add 2 tbs of cooking paste and cook 2 to 3 mins, add the meat or other protein. Combine and cook on a medium heat with a lid on until tender. Add a small amount of water if needed to prevent burning.
4. Add Coconut, milk or cream curry leaves and coriander. Cook until you reach a nice consistency. For a drier curry, evaporate all the water in the pan.

Note: Can add sliced ginger, garlic, cracked pepper and chili powder to increase the spiciness of the curry while adding the meat into the onion tomato mixture