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Category: Recipes

This classic Gazpacho recipe is a refreshing and nutritious way to enjoy fresh vegetables, especially during the warmer months. Perfect as a starter or a light meal, this chilled soup is both easy to make and delightfully satisfying. Enjoy the cool, refreshing taste of this classic Spanish dish!


  • 6 ripe tomatoes, cored and roughly chopped
  • 1 cucumber, peeled, seeded, and roughly chopped
  • 1 red bell pepper, seeded and roughly chopped
  • 1 small red onion, roughly chopped
  • 2 garlic cloves, minced
  • 3 cups tomato juice
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cumin (optional)
  • 1/4 teaspoon smoked paprika (optional)
  • Fresh herbs (such as parsley, cilantro, or basil) for garnish


Step 1 – Prepare the vegetables:

Start by washing and roughly chopping the tomatoes, cucumber, red bell pepper, and red onion. Mince the garlic cloves.

Step 2 – Blend the ingredients:

In a blender or food processor, combine the tomatoes, cucumber, red bell pepper, red onion, and garlic. Blend until the mixture is smooth. Depending on the size of your blender, you may need to do this in batches.

Step 3 – Mix the Gazpacho:

Transfer the blended vegetable mixture to a large bowl. Stir in the tomato juice, extra-virgin olive oil, red wine vinegar, salt, pepper, cumin, and smoked paprika (if using). Mix well until all ingredients are fully incorporated.

Step 4 – Chill the Gazpacho:

Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or until the Gazpacho is thoroughly chilled. This allows the flavours to meld together.

Step 5 – Serve:

Before serving, give the Gazpacho a good stir. Ladle it into bowls or cups. Garnish with fresh herbs such as parsley, cilantro, or basil for added flavour and a pop of colour.

As today marks Healthy Eating Week, this Quinoa Stuffed Tomatoes with Spinach and Chickpeas recipe is a nutritious and delicious way to celebrate. Packed with protein-rich quinoa, fibre-filled chickpeas, and fresh vegetables, this dish is not only flavourful but also a wholesome addition to any meal. Whether enjoyed as a main course or a hearty side, these stuffed tomatoes are sure to delight your taste buds while promoting healthy eating habits. Enjoy!


  •       6 large tomatoes
  •       1 cup quinoa, rinsed
  •       2 cups vegetable broth or water
  •       1 tablespoon olive oil
  •       1 small onion, finely chopped
  •       2 cloves garlic, minced
  •       1 cup fresh spinach, chopped
  •       1 cup canned chickpeas, drained and rinsed
  •       1/4 cup fresh parsley, chopped
  •       1/4 cup fresh basil, chopped
  •       1 teaspoon dried oregano
  •       Salt and pepper to taste
  •       1/4 cup feta cheese (optional, omit for vegan version)


Step 1 – Prepare the tomatoes:

Preheat your oven to 190°C. Cut the tops off the tomatoes and carefully scoop out the seeds and pulp using a spoon. Reserve the pulp in a bowl. Lightly sprinkle the insides of the tomatoes with a bit of salt and place them upside down on a paper towel to drain while you prepare the filling.

Step 2 – Cook the quinoa:

In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff the quinoa with a fork and set aside.

Step 3 – Prepare the filling:

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the reserved tomato pulp and cook for 3-4 minutes, allowing the mixture to reduce slightly. Add the chopped spinach, chickpeas, parsley, basil, oregano, salt, and pepper. Cook until the spinach is wilted, about 2 minutes. Add the cooked quinoa to the skillet and stir to combine all the ingredients thoroughly. Adjust the seasoning with additional salt and pepper if needed.

Step 4 – Stuff the tomatoes:

Place the hollowed-out tomatoes in a baking dish. Spoon the quinoa mixture into each tomato, pressing down lightly to pack the filling. If using, sprinkle a bit of feta cheese on top of each stuffed tomato.

Step 5 – Bake:

Cover the baking tray with aluminium foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the tomatoes are tender and the filling is heated through.

Step 6 – Serve:

Carefully transfer the stuffed tomatoes to a serving platter. Garnish with additional fresh herbs if desired. Serve warm and enjoy!

This Curried Tomato Sandwich is a delightful and healthy option, perfect for a quick lunch or light dinner. The creamy curried yogurt sauce adds a burst of flavour that complements the fresh tomatoes and greens, making it a satisfying and nutritious choice. Enjoy the unique fusion of flavours and textures in every bite!


  • 2 medium ripe tomatoes, thinly sliced
  • 1 small red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon curry powder
  • 1/4 cup Greek yogurt or vegan yogurt
  • 1 tablespoon mayonnaise (optional)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 4 slices of whole grain or sourdough bread, toasted
  • 1/2 cup baby spinach or mixed greens
  • 1 avocado, sliced (optional)


Step 1 – Prepare the curried yogurt sauce:

In a small bowl, combine the Greek yogurt, curry powder, mayonnaise (if using), lemon juice, ground cumin, salt, and pepper. Mix until well blended and set aside.

Step 2 – Prepare the sandwich filling:

Thinly slice the tomatoes and red onion. Chop the fresh cilantro.

Step 3 – Assemble the sandwiches:

Lay out the toasted bread slices. Spread a generous layer of the curried yogurt sauce on each slice of bread. On two of the slices, layer the baby spinach or mixed greens, followed by the sliced tomatoes, red onion, and avocado (if using). Sprinkle the chopped cilantro over the vegetables for a burst of fresh flavour.

Step 4 – Finish the sandwich:

Top each sandwich with the remaining bread slices, sauce side down, to create two sandwiches. Press down lightly to hold the ingredients together.

Step 5 – Serve:

Cut each sandwich in half if desired and serve immediately. Enjoy the vibrant and flavourful combination of curried yogurt, fresh tomatoes, and greens.

These Tomato and Goat Cheese Crostini are the perfect appetiser for any Spring party or gathering. The combination of sweet tomatoes, creamy goat cheese, and fragrant basil atop crispy baguette slices is sure to impress your guests. Easy to assemble and bursting with flavour, these crostini will disappear quickly, leaving everyone craving more. Enjoy the vibrant taste of summer with this elegant and delicious appetiser option!


  • Baguette, sliced into 1/2-inch thick rounds
  • 2 large ripe tomatoes, diced
  • 100g goat cheese, softened
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, peeled
  • Salt and pepper to taste


Step 1 – Prepare the baguette slices: Preheat the oven to 190°C. Place the baguette slices on a baking sheet and drizzle with olive oil. Toast in the oven for 8-10 minutes, or until lightly golden and crisp.

Step 2 – Prepare the tomato topping: In a bowl, combine the diced tomatoes, chopped basil, and a drizzle of olive oil. Season with salt and pepper to taste. Toss gently to coat the tomatoes evenly with the herbs and oil.

Step 3 – Assemble the Crostini: Rub each toasted baguette slice with the peeled garlic clove for extra flavour. Spread a generous layer of softened goat cheese onto each slice.

Step 4 – Add the tomato topping: Spoon the tomato mixture on top of the goat cheese layer, dividing it evenly among the crostini.

Step 5 – Garnish and serve: Sprinkle additional chopped basil on top of the tomato topping for garnish. Arrange the crostini on a serving platter and serve immediately as a delightful appetiser at your party.

This Spring Tomato and Cucumber Cooler is a light and refreshing drink that captures the essence of the season. With the juicy sweetness of ripe tomatoes, the crispness of cucumber, and the herbal notes of fresh basil, each sip is a revitalizing burst of flavour. Perfect for sipping on a warm spring day or serving as a refreshing beverage at your next outdoor gathering, this cooler is sure to delight your taste buds and quench your thirst. Cheers to springtime and the vibrant flavours it brings!


  • 2 large ripe tomatoes, chopped
  • 1 cucumber, peeled and chopped
  • 1/4 cup fresh basil leaves
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey (optional)
  • 1/2 teaspoon salt
  • Pinch of black pepper
  • 2 cups cold water
  • Ice cubes, for serving
  • Fresh basil leaves or cucumber slices, for garnish (optional)


Step 1- Blend the ingredients: In a blender, combine the chopped tomatoes, cucumber, fresh basil leaves, lemon juice, honey (if using), salt, and black pepper. Blend until smooth and well combined.

Step 2 – Strain (Optional): If you prefer a smoother texture, strain the mixture through a fine-mesh sieve or cheesecloth to remove any pulp. Discard the solids and transfer the strained liquid to a pitcher.

Step 3 – Add cold water: Pour the cold water into the pitcher with the tomato-cucumber mixture. Stir well to combine.

Step 4 – Chill: Place the pitcher in the refrigerator to chill for at least 30 minutes, allowing the flavours to meld together.

Step 5 – Serve: Fill glasses with ice cubes and pour the chilled tomato-cucumber cooler over the ice. Garnish each glass with a fresh basil leaf or cucumber slice, if desired. Serve immediately and enjoy the refreshing taste of spring!

These Spring Tomato and Mozzarella Skewers with Balsamic Glaze are the perfect springtime snack, combining the vibrant flavours of ripe tomatoes, creamy mozzarella, and aromatic basil with a sweet and tangy balsamic glaze. Quick and easy to assemble, these skewers are sure to impress guests at your next spring gathering or provide a delightful treat for a sunny afternoon snack. Enjoy the fresh taste of spring with every bite of these irresistible skewers.


  • 12 cherry tomatoes
  • 12 mini mozzarella balls (bocconcini)
  • Fresh basil leaves
  • Balsamic glaze
  • Toothpicks or small skewers


Step 1 – Prepare the ingredients: Rinse the cherry tomatoes and pat them dry with a paper towel. Drain any excess liquid from the mini mozzarella balls. Pick fresh basil leaves and set aside.

Step 2 – Assemble the skewers: Take a toothpick or small skewer and thread one cherry tomato, followed by one mini mozzarella ball, and one fresh basil leaf. Repeat this process until all ingredients are used, alternating between the cherry tomatoes, mozzarella balls, and basil leaves.

Step 3 – Drizzle with balsamic glaze: Arrange the assembled skewers on a serving platter. Drizzle balsamic glaze over the skewers, ensuring each one is lightly coated with the sweet and tangy glaze.

Step 4 – Serve: Serve the Spring Tomato and Mozzarella Skewers immediately as a delightful springtime snack or appetiser.

This Spring Tomato and Avocado Salad with Lemon Vinaigrette is the perfect way to celebrate the fresh flavours of the season. With ripe tomatoes, creamy avocado, and a zesty lemon vinaigrette, each bite is a burst of sunshine on your plate. Enjoy this vibrant salad as a light and nutritious lunch, savouring the bounty of springtime produce with every refreshing bite.


  • 2 large tomatoes, sliced
  • 1 ripe avocado, sliced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup cucumber, thinly sliced
  • 2 tablespoons fresh basil leaves, chopped
  • 2 tablespoons fresh parsley leaves, chopped
  • Salt and pepper to taste
  • Lemon Vinaigrette:
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey (optional)
  • 1 clove garlic, minced
  • Salt and pepper to taste


Step 1 – Prepare the salad ingredients: Slice the tomatoes and avocado into thin slices. Thinly slice the red onion and cucumber. Chop the fresh basil and parsley leaves. Arrange the tomato and avocado slices on a serving platter or individual plates, alternating them for visual appeal. Scatter the red onion and cucumber slices over the tomatoes and avocados.

Step 2 – Make the Lemon Vinaigrette: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, honey (if using), minced garlic, salt, and pepper until well combined. Taste and adjust the seasoning as needed.

Step 3 – Assemble the salad: Drizzle the lemon vinaigrette over the tomato and avocado slices, ensuring each slice is lightly coated with the dressing. Sprinkle the chopped basil and parsley leaves over the salad.

Step 4 – Season to Taste: Season the salad with salt and pepper to taste, enhancing the flavours of the fresh ingredients.

Step 5 – Serve: Serve the Spring Tomato and Avocado Salad immediately as a light and refreshing lunch or side dish.

This Tomato and Spinach Frittata is a delightful breakfast option that combines the flavours of ripe tomatoes and fresh spinach. With the creamy texture of eggs and melted mozzarella cheese, each bite is a burst of flavour and nutrition. Enjoy this frittata as a satisfying start to your day, whether served hot out of the oven or enjoyed as leftovers for a quick and easy breakfast on-the-go.


  •       6 large eggs
  •       1/4 cup milk
  •       1 cup cherry tomatoes, halved
  •       1 cup fresh spinach leaves, chopped
  •       1/2 cup shredded mozzarella cheese
  •       2 cloves garlic, minced
  •       1 tablespoon olive oil
  •       Salt and pepper to taste
  •       Fresh basil leaves for garnish (optional)


Step 1 – Preheat the Oven:

Preheat your oven to 190°C.

Step 2 – Prepare the Ingredients:

In a bowl, whisk together the eggs and milk until well combined. Season with salt and pepper to taste.

Step 3 – Sauté the Vegetables:

Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add cherry tomatoes and chopped spinach to the skillet and cook until the spinach wilts and the tomatoes soften, about 2-3 minutes.

Step 4 – Assemble the Frittata:

Spread the sautéed vegetables evenly in the skillet. Pour the egg mixture over the vegetables, ensuring they are evenly distributed. Sprinkle shredded mozzarella cheese over the top.

Step 5 – Bake the Frittata:

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set and the top is lightly golden brown.

Step 6 – Serve:

Once the frittata is cooked through, remove it from the oven and let it cool slightly. Garnish with fresh basil leaves, if wanted. Slice into wedges and serve warm as a delicious and nutritious breakfast dish.

This Roasted Tomato and Garlic Pasta with Fresh Basil is a delightful tomato-based evening meal that celebrates the simplicity and richness of fresh ingredients. Perfect for a cosy night in, this dish offers a burst of flavour with every bite, making it a comforting and satisfying choice for any occasion.


  • 1 lb cherry tomatoes, halved
  • 6 cloves garlic, minced
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper to taste
  • 12 oz pasta (spaghetti or your choice)
  • 1/2 cup fresh basil leaves, torn
  • Grated Parmesan cheese for serving (optional)


Step 1 – Preheat the Oven:

Preheat your oven to 200°C.

Step 2 – Prepare the Tomatoes:

In a baking dish, toss the halved cherry tomatoes with minced garlic, olive oil, salt, and pepper until well coated.

Step 3 – Roast the Tomatoes:

Spread the tomatoes out evenly in the baking dish. Roast in the preheated oven for about 20-25 minutes or until the tomatoes are soft and caramelized.

Step 4 – Cook the Pasta:

While the tomatoes are roasting, cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain, reserving a cup of pasta cooking water.

Step 5 – Combine Pasta and Tomatoes:

Once the pasta is cooked and drained, add it to a large bowl. Add the roasted tomatoes and any juices from the baking dish. Toss gently to combine.

Step 6 – Finish with Fresh Basil:

Add torn fresh basil leaves to the pasta and tomatoes. Toss again to distribute the basil throughout the dish.


This Spring Tomato and Avocado Bruschetta is the perfect lunchtime snack to enjoy during the spring season. The combination of juicy tomatoes, creamy avocado, and fresh herbs on crispy toasted bread creates a burst of flavours and textures that will tantalise your taste buds. Quick and easy to prepare, this snack is sure to become a favourite for any springtime occasion!


  • 2 large ripe tomatoes, diced
  • 1 ripe avocado, diced
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper to taste
  • Baguette or crusty bread, sliced and toasted


Step 1 – Prepare the Tomato Avocado Mixture:

In a bowl, combine the diced tomatoes, diced avocado, chopped red onion, and chopped fresh basil.

Step 2 – Season and Dress:

Drizzle the mixture with fresh lemon juice and extra-virgin olive oil. Season with salt and pepper to taste. Gently toss to combine all the ingredients.

Step 3 – Toast the Bread:

Slice the baguette or crusty bread into thin slices. Place the slices on a baking sheet and toast them under the broiler or in a toaster until golden brown.

Step 4 – Assemble the Bruschetta:

Once the bread slices are toasted, spoon the tomato avocado mixture generously on top of each slice.

Step 5 – Serve:

Arrange the bruschetta on a serving platter and garnish with additional fresh basil leaves if desired. Serve immediately as a delightful and refreshing springtime snack.