Our recipes & blog
Enjoy autumn’s bounty with our Organic Week recipe: Stuffed Corno di Toro peppers. This recipe is not only delicious, it also aligns with the theme of 2024 Organic Week, “Where Nature Thrives”. It’s a simple way to honour the earth’s natural rhythms and the diligent work of organic farmers.
This is a traditional Chinese dessert soup that is warm, comforting, and easy to make. It only requires four ingredients: sweet potato, ginger, water, and brown sugar. The sweet potato has a natural sweetness and a buttery texture, while the ginger adds a spicy and aromatic flavour. This dessert soup is vegan, gluten-free, and dairy-free, and can be enjoyed hot or cold.
Welcome back to our "Spread the Love, Not Waste" recipe series, where we share some delicious and sustainable ways to use organic fruits and vegetables from Huckleberry. We have another recipe that will help you reduce food waste and enjoy the full flavour and nutrition of your produce. Did you know that you can also use the leaves and stems of the beetroot? They are edible and packed with vitamins, minerals, and antioxidants. Instead of throwing them away, you can turn them into a crunchy and tasty snack that pairs well with a creamy beetroot hummus.
Welcome to the first post of our “Spread the Love, Not Waste” Recipe Series, where we share some of our favourite ways to use organic fruits and vegetables in sustainable and delicious ways. In this post, we will show you how to make a zesty and flavourful carrot top chimichurri, using the green tops of organic carrots that are often discarded or composted.
Pack a slice of our delightful gluten-free and dairy-free Pear Loaf into your kids' lunch boxes for a nutritious and delicious back-to-school treat. Made from our new season BioGro certified organic Pears - Sugar Belle de Jumet, this loaf is moist, tender, and spiced with cinnamon and nutmeg. It’s great for breakfast, snack, or dessert.
Celebrate summer with our Scifresh Apple & Walnut Salad - a perfect blend of juicy, sweet Scifresh apples and crunchy walnuts. Ideal for any occasion, from a sunny get-together to a quick, tasty lunch. Enjoy this easy-to-make, delicious salad that truly embodies the essence of summer's bounty!
Celebrate summer with our vibrant spray-free capsicums from Cambridge, Waikato. Here are five creative and mouthwatering ways to make the most of capsicums this summer BBQ season: Stoke the flames, gather loved ones, and enjoy a sizzling, nutrient-packed BBQ season!
Drawing inspiration from the classic Chinese side dish, we love making this delightful marinated cucumber recipe that blends the crispness of organic Lebanese cucumbers with the tang of sharp vinegar and the kick of spicy chili. It's so simple to prepare and serves as a healthful accompaniment to elevate your Christmas feast.
Spring is the perfect season to switch to lighter meals such as our Vegan San Choy Bao recipe, a delightful Asian-inspired dish that combines the crunch of lettuce with savoury tofu or vegan mince. We love this recipe for its perfect fusion of textures and tastes. Best of all, it is a fantastic way to make the most of your organic veggies and tofu or vegan mince.
