A plant based diet doesn't need to be boring! The Collective has whipped up some drool worthy recipes including this delicious plant-based loaded wedges with fried pineapple and miso mushroom mince using The Collective Plant Yoghurt. Watch this space for more plant-based inspiration! Ingredients:Serves 2 as

Dole is taking a classic twist on Kiwi lolly cake by using fresh pineapple and Pineapple Lumps! Ready in: 15 minutes plus setting time. Makes: approx. 20 slicesINGREDIENTS: 200g condensed milk 125g butter 300g malt biscuits, crushed 1/2 cup dessicated coconut, plus extra for rolling 150g fresh Dole pineapple, finely

Celebrate International Pineapple Day (27 June 2019) with Dole's delicious Pineapple and Lemongrass Kombucha. Makes 2 litres Ingredients 2 litres filtered water 1 cup raw sugar 4 black tea bags 2 green tea bags 1 x scoby (symbiotic culture of bacteria and yeast) 1 cup starter tea 2 cups fresh Dole Tropical Gold Pineapple

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