Buy it Fresh & Make it Gourmet
  • Pre heat oven to 180c, combine olive oil, fennel, onions and carrots, lightly seasoned. Linda a roasting tray with baking paper, roast vegetables for 15 minutes at 200c, then allow to cool down. Build dressing in a large mixing bowl. Toss in roasted vegetables, mix well. Serve on a large platter followed by avocado, grapefruit, watercress and feta. Serve at once.

  • Blind bake pastry case for 10 minutes at 160c, set aside. Puree fresh mango so its nice and smooth. Mix in sugar, eggs, lemon zest, lemon juice and vanilla. Simmer over a double boiler (like making custard) to 60c, pour into blind baked pastry case then bake for 35 to 40 minutes at 120c. Allow to cool down to 5C.

  • Slowly caramelise the red onion in a large non stick skillet with olive oil until fragrant. Add asparagus, cooked potato and roasted pumpkin to the onion and saute well. Scramble egg with a balloon whisk seasoned with red pesto. Combine cooked vegetables to the scrambled eggs, combine well.

  • Preheat a heavy based 5l pot to low heat, caramelise onions in oil for 10 minutes, add ginger, chopped chilli, cumin, turmeric and paprika, slowly cook out until fragrant. Add tomato, pumpkin, coconut cream and stock, cover and slowly cook for 15 minutes. Season to taste and serve with coriander, lime wedges and rice noodles.

  • Pre heat oven to 200c, line a baking tray with baking paper. Combine pears, oil and cheese, toss pears on baking paper, roast for 10 minutes. Meanwhile build dressing with balsamic and olive oil in a large mixing bowl. Add watercress, shallots, asparagus, beetroot and cranberries. Place the warm pears and cheese on top, serve at once.

We are passionate about providing you with a wide range of fresh fruit and vegetables