Tomato Rice

For the tomato mix, blend together:
160ml water
80g tomato purée
1 medium onion (chopped)
1 clove garlic
Big pinch salt
For rice (feeds 2-3) grab:
200g white rice
1 tsp oil 200ml
water 100ml
pre-made tomato mix
Mix the rice with the oil and toast in a 180 degree oven for 15-20 minutes, stirring regularly until golden. Then add toasted rice, water and your tomato mix to a pot. Cook on a low heat with the lid on for 10-12 minutes, until all the liquid has gone and you’re left with fluffy and fragrant tomato rice!

Pickled Red Onions

Grab yourselves:
2 large red onions (thinly sliced)
1/2 cup orange juice
1/4 cup lime juice
1/4 cup white wine vinegar
Large pinch of salt
Pinch of oregano
Mix it all together and leave for a couple of hours to pickle until neon pink. Tangy, crunchy and delicious – add atop your tacos, sandwiches and salads and you’re good to go!


Grab yourself (serves 2):
2 ripe avocados (Hass is best)
1/2 white onion (chopped)
1/2 red onion (chopped)
Handful fresh coriander (chopped)
1 tbsp fresh lime juice
1 tsp salt
Throw it all together and mash away! Not too much though, we like it chunky!


1.5kg beef brisket
2 tsp cumin
1-2tsp chipotle powder
1 bay leaf
3 cloves garlic (chopped)
2 big pinches salt
500ml veggie stock
Add everything to an oven-proof dish, pouring over enough stock to cover the meat. Pop on a lid (or foil) and into the oven for approx. 4 hours until the meat is easy to shred with a fork! Easy as that!