We’ll help you eat fresh, all year round!
Have you ever found yourself with a mountain of a particular fruit or vegetable when it’s in season? From time to time we’ve been given a whole tray of stone fruit or we’ve had friends that have had a bumper crop of tomatoes. It’s the worst when good food goes bad. So this month we’ve got a whole swag of ideas for all seasons.
To get a handy printable checklist of our recipes for this issue, click here.
You will find 8 handy sections in this issue. The 8 sections are:
- Summer Fruits
- Summer Vegetables
- Autumn Fruits
- Autumn Vegetables
- Winter Fruits
- Winter Vegetables
- Spring Fruits
- Spring Vegetables
In summer the weather is warm and fruit is in abundance! You will find recipes for cherries, berries and nectarines, including our cover image, Nectarine, Honey and Almond Cheesecake.
Summer vegetables like tomato, zucchini and capsicum form the basis of great midweek meals. We think you will love this Tomato Spinach Pasta, a real one-bowl wonder.
Autumn fruits like figs, pears and plums will keep you warm as the weather cools. These Pear and Honey Muffins may become a new lunchbox favourite.
We love to create meals with autumn vegetables. Beetroot, pumpkin and sweet potato are not only delicious but nourishing. Try this Creamy Thai Sweet Potato Curry.
Winter is a wonderful time to cook up seasonal fruits and give them a new lease on life. Apples, grapefruit and rhubarb lead to wonderful cooked treats like this Fruity Apple Porridge.
We will help you make the most of your winter vegetables. Cauliflower, potatoes and kale are great for healthy snacks like these Cauliflower Quinoa Fritters.
Spring brings freshness, and our recipes using passionfruit, lemon and banana are no exception. These Grain Free Lemon Bars are a sweet low carb treat that will fool even the biggest sweet tooth.
Bring that spring freshness to your meals with creations like this Spring Vegetable Tart. Spinach, leek, beans and asparagus are also featured in this section.
Want to see more?
Here are the recipes featured in this month’s issue:
Balsamic Strawberry Salad with Feta, Walnuts and Rocket
Banana Donuts
Banoffee Brownie Bites
Beef Massaman Curry
Beetroot Crisps and Coriander Hummus
Beetroot, Citrus and Fennel Salad
Brie and Leek Pastries
Caprese Pasta Salad
Capsicum and Sweet Potato Frittata
Cauliflower Pizza
Cauliflower Quinoa Fritters
Cherry Pie
Chicken Fajitas
Chocolate Cherry Coconut Slice
Classic Zucchini Slice
Creamy Thai Sweet Potato Curry
Fig and Ginger Jam
Fresh Plum Puddings
Fruity Apple Porridge
Grain Free Lemon Bars
Grapefruit Curd
Grapefruit Marmalade
Herbed Spring Lamb on Green Beans
Kale Lime Coconut Smoothie
Kale Olive Macadamia Tart
Leek and Tomato Tart
Lemon and Lavender Cupcakes
Lemon Cloud Tart with Rhubarb Compote
Moroccan Pumpkin Soup
Nectarine, Almond and Honey Cheesecake
Passionfruit and Lime Biscuits
Passionfruit Meringues
Pear and Honey Muffins
Pear and Olive Oil Cake
Porridge with Figs, Apples and Macadamias
Rhubarb Dessert Soup
Rice Pudding Cake with Apples
Ricotta Plum Tartlets
Sourdough Pumpkin Vienna Loaf
Spinach and Cheese Filo Pie
Spinach Balls
Spring Vegetable Tart
Strawberry Cheesecake Popsicles
Strawberry Stuffed Apples
Stuffed Zucchini
Sweet Potato Fish Cakes
Tomato Spinach Pasta
Warm Potato Salad with Chicken and Crispy Prosciutto
White Nectarine Coconut Cake
To get a handy printable checklist of our recipes for this issue, click here.
As with every issue, you can expect easy-to-follow recipe layouts, great pictures, dietary intolerance information made simple and navigating around the magazine is a breeze.
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