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 21st - 31st May 2018

Nori (Seaweed) Vinaigrette

Thank you Carlene Thomas

I love that this dressing not only gets you full of sea veggies (hello beauty booster!) but it adds a new flavor to a combination of foods you may be tired of. Taking grilled or roasted veggies and tossing them with this dressing adds a new spin. And it keeps you interested in healthy foods you already have in your rotation.

3/4 C rice wine vinegar
2 T sesame oil
2 sheets nori, toasted
1/2 T sea salt
1 T orange zest

Toast nori on lowest setting in the oven for a few minutes. Watch carefully so it doesn't burn, but you're waiting for the sheets to turn slightly brown and crisp. Break into smaller pieces and pulverize in a mortar and pestle
Add all ingredients to a blender and pulse to combine (or whisk vigorously). Pour into a jar.
Give it a good shake and serve over roasted veggies, use as a salmon marinade (SO GOOD) or toss into greens with cucumber.
Store in the fridge.










Sunomono (Cucumber Salad)

Thank you Donna of Dang That's Delicious

prep time: 5 MINUTES
total time: 15 MINUTES

2-3 small cucumbers, sliced very thin
2-3 tablespoons dried wakame seaweed, rehydrated in 1-2 cups of water

1/4 cup rice vinegar
2 tablespoons sugar
1/8 teaspoon soy sauce
1-2 teaspoon lemon or lime juice (optional)

1. Combine all dressing ingredients in a small bowl and mix well. Set aside.
2. Place the dried wakame seaweed in a medium size bowl and rehydrate in water according to package instructions. Once rehydrated, drain and set aside.
3. In another bowl, place the thinly sliced cucumber and generously sprinkle with salt. Set aside for 10 minutes. The salt will release the moisture from the cucumber. Rinse the cucumber in water to remove the salt. Using a tea cloth or a few paper towels, squeeze the water out of the cucumber.
4. Mix the cucumber and wakame together in a bowl.
5. Spoon a small amount of dressing over each serving (1-2 tablespoons should do it).










Seaweed & Tofu Soup

Thank you Jamie Purviance From: EatingWell Magazine, July/August 2010

Korean meals always include soups—like this mild one based on vitamin-rich wakame seaweed, the same kind often used in miso soup

¼ cup crumbled dried seaweed, such as wakame 
¼ cup diced strip steak (optional)
¼ cup thinly sliced scallions
2 teaspoons minced garlic
2 teaspoons toasted sesame oil
¼ teaspoon freshly ground pepper
4 cups water
2 tablespoons white miso, or to taste
½ cup diced firm tofu

1. Place seaweed in a medium bowl, cover with water and let soak for 20 minutes.
2. Combine steak (if using), scallions, garlic, sesame oil and pepper in another bowl.
3. Warm a medium saucepan over high heat and add the scallion mixture. Cook, stirring, until fragrant, about 1 minute. Stir in 4 cups water and miso. Reduce the heat to medium-low so the liquid does not boil. Whisk to dissolve the miso.
4. Drain the seaweed and stir it into the soup along with tofu. Cook over medium-low for about 10 minutes. Remove from the heat. Taste and season with more miso, if desired.










Tuna Avocado Sushi Rolls

Thank you Donna Hay

2 Cups (400g) Sushi Rice
3 Cups (750ml) Water 
¼ Cup (60ml) Mirin 
1 Tablespoon Caster (Superfine) Sugar 
¼ Teaspoon Sea Salt Flakes 
1 X 185g Can Tuna, Drained 
1½ Tablespoons Whole-Egg Mayonnaise 
4 Sheets Nori Seaweed 
1 Small Lebanese Cucumber, Quartered Lengthways 
½ Avocado, Sliced 
Soy Sauce, To Serve
Also Bamboo sushi mat

1. Place the rice in a sieve and run under cold water for 2–3 minutes or until the water runs clear. Place the rice and water in a small saucepan over high heat and bring to the boil. Reduce heat to low, cover and cook for 10 minutes. Remove from heat and set aside for 10 minutes.
2. Place the mirin, sugar and salt in a bowl and mix to combine. Using a spatula, spread the rice out onto a tray, sprinkle with the mirin mixture and mix gently to combine. Allow to cool.
3. Place the tuna and mayonnaise in a bowl and mix to combine.
4. Place 1 nori sheet on a sushi mat and top with a ¼ of the rice. Spread the rice evenly over the nori sheet, leaving a 3cm border at the top of the sheet. Place a cucumber length, ¼ of the avocado and ¼ of the tuna at the base of the rice. Brush the nori border with water and use the mat to roll tightly. Press the border to seal. Repeat with remaining ingredients. Cut the rolls into 4 pieces and serve with soy sauce. Makes 16.
Tip: Cover bamboo mat with cling wrap to help rolling and cleanup. Use a wet, sharp knife to cut the sushi and wipe it clean after every few slices.