Pink praline makes this simple and lovely tart filling special.
A company-worthy meal that can be on the table in 30 minutes. The squid ink pasta makes a stunning presentation tossed with tomatoes, greens and feta cheese.
A salad with lots of fresh-herb flavour made with a unique blend of grains including wehani rice, rye berries and brown rice. It’s delicious with roast chicken, grilled lamb kebabs or pork tenderloin.
Nutty farro and Arabic spices make a beautiful flavour combination. Serve as a vegetarian main course or as a side dish with roast leg of lamb or grilled meat.
Grano is an ancient grain from Southern Italy with a toasted wheat flavour and a chewy texture similar to barley. Cooked and tossed with pesto and topped with a poached egg it makes a delicious vegetarian main course.
The caramelised edges and soft texture of roast cauliflower is a pleasure to eat. Here it gets a double hit of flavour from using David’s Cajun Rub for roasting and in the dip.
Chestnuts give this stuffing a unique flavour that’s perfect for roast chicken or turkey or baked in muffin tins for vegetarians. Also delicious made with gluten-free bread.
This dense and moist hazelnut cake is a traditional Italian sweet that’s ready in under an hour.
Antipasto vegetables, walnuts and goat cheese dress up this wholesome, easy to prepare, rice salad.
Sweet potato and black beluga lentils make a gorgeous composed salad that’s perfect on its own for lunch or as a side for grilled chicken or barbecue ribs.
When cooked, knight rice has a chocolate-like flavour. Ultrasperse 3 thickens and gives the pudding a velvety texture.
A superfood salad that tastes good and is good for you. This complex, Asian-inspired vinaigrette is the perfect partner for the kale, almonds and blueberries.