Knockout gnocchi
When winter rolls around I love to get get creative with some of my favourite comfort foods and this gnocchi bake is a great way to keep yourself warm.
Forage and Feast
Pan bagnat with tuna
To prove just how easy it is to make delicious at-home meals with sustainable seafood, here is my Pan Bagnat recipe (pronounced pah n bah-nyah), made using Forage And Feast Frozen Yellowfin Tuna Portions.
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Spin the Bottle Beetroot and Cabbage Salad
For those who like their greens with a little flair, my cabbage and beetroot salad has the perfect balance of crunch, colour and earthy sweetness.
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GOURMET EASTER HOT CROSS BUNS
Easter is one of my favourite times of the year. Family, celebrations, sweet treats, what’s not to love?
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CREAMY DREAMY GNOCCHI
I’ve lost count of the number of times I’ve served this gnocchi – it’s one of my all-time favourite go-tos when a chance meet-up with friends turns into a spontaneous lunch invitation.
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BEETROOT AND PEARL ONION TARTE TATIN WITH WHIPPED GOATS CHEESE
Bring a touch of festive charm to your table with this Beetroot and Pearl Onion Tarte Tatin, adorned with the vibrant red hues of Forage and Feast Whole Baby Beetroot.
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BALSAMIC TOMATO, SPINACH AND RICOTTA TORTELLINI
The sun-drenched days of summer call for al fresco dinners that dance with flavour and simplicity. Enter our Balsamic Tomato, Spinach and Ricotta Tortellini — a dish that’s as vibrant as it is delicious.
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ARTICHOKE, OLIVE AND CHEESE TORTELLINI
This recipe, crafted on the JAN voyage, brings together Forage and Feast’s finest ingredients to create a culinary experience that dances between the familiar and the extraordinary.
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Chilli Lemon Prawn Pasta
This Chilli Lemon Prawn Pasta is not just a dish; it’s an invitation to savour life’s simple pleasures. Crafted on the JAN voyage, this recipe features Forage and Feast’s exquisite Pennoni Lisci Pasta, providing the perfect canvas for a symphony of bold flavours.
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Forage And Feast Tempura Prawns with Dips
Indulge in Forage And Feast prawns paired with four exquisite dips crafted by Chef Jan. A thing of simplistic beauty for true foodies to savour.
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