A vibrant soup of roasted squash with pickled candy cane beets and an avocado-tahini cream.

These mincemeat tarts are topped with a light almond frangipane, and makes a lovely sweet treat over the holiday season.

A chocolaty tart with some banana added to the ganache filling. A base of crunchy ginger cookies adds a sweetly spiced contrast.

These soft, fluffy pancakes are made using coconut flour and oatmeal, so they are wholesome and filling.

Crispy, crunchy potato and carrot rosti make a great base for brunch or lunch. We served with seared steak and some Kimchi.

A delicious and healthy snack- puffed oats, dried fruit and dark chocolate. Low in refined sugar.

A nutritious & delicious vegetarian curry with chickpeas (garbanzo beans), potatoes in a tomato & tamarind sauce, fragrant herbs & spices

Parmesan sable biscuits – little savory cookies with hazelnut, sage and a little cayenne pepper.

Mini treats – these apple meringue tartlets make a pretty and light alternative to apple pie. Perfect for autumnal afternoon teas!

Fig and Blackberry Crumble with Oats and Quinoa – gluten free, the crumble is vegan. A super quick and easy wholesome dessert.

This spicy dish of rice, vegetables and sizzling meat is a wonderful and healthy Korean meal for all the family.

A seafood curry with a cabbage and coconut base. It is quick to prep, light, low fat and a delicious supper

Blueberry Sherbet encased in a Blueberry Rippled Vanilla Mascarpone Ice cream.

Betel leaves, stuffed with tofu, mung bean, noodles and vegetables, and char-grilled.