Managing to be both creamy and fresh at the same time, this kokoda makes a fabulous light entree, or can be served in shot glasses with a small fork as a cocktail snack. Serves 4 600 grams trevally 2/3 cup freshly squeezed lime juice 2/3 cup coconut cream ½ small

As we head into Christmas, many of us will be cooking for others and entertaining. How can you help it all go smoothly? 1. Ask, don’t assume. I’ve been vegan for more than a decade so I have lots of experience being that person who is difficult

This stir fry is my go-to recipe when I’m wanting a well-balanced meal in 20 minutes. You can use whatever vegetables you have lying around in your kitchen. I typically include broccoli, carrot, onion, and baby corn or capsicum depending on the time of

Issue 57. Recipe Caralee Caldwell, photography Jo Anderson Green, gorgeous and full of ingredients to combat stress, this salad works both as a side or a complete meal. If you haven’t tried raw broccoli in a salad before, I highly recommend it. Oranges are rich in vitamin C,

From issue 59. Recipe Caralee Caldwell, photography Jo Anderson. This recipe is full of gorgeous flavours and ingredients to combat stress. Orange kumara is high in beta-carotene (a form of vitamin A) and their skin is a good source of fibre, helping you feel full for longer.

From issue 55.This Smashed Lemony Pea Fettuccine with Mint and Macadamia Nuts is a symphony of simple, fresh flavours. The smashed peas work well with fettuccine but could be paired with any other pasta. Serves 2-3Ingredients: 250g frozen baby peas zest and juice of one lemon 1 clove garlic, grated  1

From issue 55.Both children and adults seem to love this simple, zesty pasta. It's a great way of getting a good hit of greens without really realising it.  Serves 2-3 Ingredients:2 cups torn kale leaves, stems removed1 cup fresh herbs, plus extra to serve (I used basil,

From issue 55.Recipes and styling Jane Lyons. Nothing says comfort like a delicious bowl of Italian fare. This may sound fiddly but it really is simple and so satisfying to make. After you’ve made it once, you can have fun playing around with different flavours to accompany

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