A show-stopping dessert with the lush tropical flavours of dark rum, praline, and vanilla beans.
Classic flavours of dark chocolate, orange, and the vanilla notes of tonka bean combine in this sublime, modernist chocolate dessert from Michel Cluizel.
A spectacular dark chocolate and mint mignardise to serve at elegant cocktail parties or as petit fours after dinner.
Chocolate and olive oil is a delicious combination and produces a moist and rich cake without dairy or eggs.
Hearts of palm make an excellent, Paleo-friendly pasta substitute and when tossed with fresh and bold flavourful pestos, who will miss the carbs?
A highly addictive, crunchy vegan appetiser with a fresh citrusy aioli. Bonus, it’s also Paleo-friendly.
An easy and spectacular transformation of the protein-rich butter bean into a silken puree soup infused with the flavour of wild mushrooms and truffles. Make it vegetarian by substituting vegetable stock for the chicken.
A tasty high protein, low sugar, vegan energy ball to eat before a workout, post-yoga class, or to pack in school lunches.
A bar of delicious white chocolate for eating or gift-giving, with the nutty crunch of toasted hemp seeds and a gorgeous sprinkling of nutrient-rich, aqua blue spirulina powder.
There is no better way to start the day than with this vegan bowl packed with protein and nutrients from seeds, fruits, and vegetables.
A crunchy brittle made with toasted almonds and coconut, sweetened with agave nectar and acacia honey. Perfect served with coffee or tea.
Pink pralines, naturally coloured sugar coated almonds, are a beautiful addition to this lovely rich yeast bread.
