My Fruitologist in Rozelle, New South Wales, Australia | Speciality food shop

My Fruitologist

Locality: Rozelle, New South Wales, Australia

Phone: +61 2 9555 1612

Address: 120 terry street 2039 Rozelle, NSW, Australia

Website: http://www.fruitologist.com.au

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25.01.2022 With Spring in the air, what better way to welcome in the season than this delicious and simple risotto celebrating zucchini, one of Springs most iconic vegetables. Delicious recipe alert \ ZUCCHINI, PEA, OLIVE & RICOTTA RISOTTO - A delicious celebration of the spring months ahead by @cheftomwalton (Serves 2)... Ingredients: 2 medium zucchinis 1 tbsp olive oil 1 clove garlic, crushed 2 sprig thyme Salt, pepper 1/3 cup small green olives or any olive you love 2 tbsp olive oil brown onion, finely diced 2 clove garlic finely chopped 1 cups arborio rice cup white wine, optional 3 cups vegetable or chicken stock cup peas, frozen 2 tbsp parmesan + extra to serve 2 tbsp ricotta 1 tbsp unsalted butter 1 spring onion, finely sliced cup each parsley and basil, picked Juice lemon Method: Slice 1 zucchini into 3mm thin rounds and grate the other zucchini. Heat a small frying pan over a medium/high heat, add the olive oil, sliced zucchini, garlic, thyme and a good pinch salt. Saut for 2 minutes until just cooked then stir in the olives and set aside. Bring the stock to a simmer and keep hot. Heat a medium saucepan over a medium/high heat add the olive oil, onion, garlic a good pinch of salt and cook for 2 minutes then add the rice and cook, stirring, for 2 minutes. Add the wine and cookout to absorb then gradually add the stock a ladle at a time and stirring constantly for the rice to absorb the stock and become creamy. After 3 minutes, add the grated zucchini can continue to cook until the rice is al dente and the risotto lose and creamy. Turn off the heat, stir through the peas, parmesan, butter, ricotta, half the chopped parsley and cover with a lid for 2 minutes to rest. Mix the remaining parsley and a squeeze of lemon with the sauted zucchini. Serve the risotto topped with the sauted zucchinis, olives, basil, a good grating of parmesan and some olive oil. #Recipe @cheftomwalton . . . #fruitologist #myfruitologist #rozelle #sydney #bondi #healthyeating #healthyliving #healthychoices #healthylifestyle #healthyfood See more

25.01.2022 Happy Sunday with this simple, no waste, pure deliciousness recipe by @cheftomwalton. Delicious recipe alert | BROCCOLI, RICOTTA & SWEET POTATO PIE This is the perfect pie to make right now with broccoli season in full swing. ... It also is a style of pie where there is no wastage, no offcuts of pastry, no broccoli stalk left behind. If you want to add any extra protein think about some cooked, pulled chicken mixed through the broccoli filling a can of good quality tuna as well would work well. The pie also makes for delicious leftovers. (Serves 4) Ingredients: 3 tbsp olive oil 2 large head broccoli, roughly chopped, including stalks 1 brown onion, sliced 2 clove garlic Salt, pepper 1 medium sweet potato, sliced into 5mm rounds 250g ricotta or cottage cheese 2 x 30cm square shortcrust pastry 1 egg yolk 1 tbsp sesame seeds Method: Preheat an oven to 200C. Place a medium saucepan over high heat and add the olive oil, broccoli, onion, garlic and a good pinch of salt. Cook stirring often for about 2 minutes then place a lid on and cook for another 5 minutes until the broccoli is softened and breaking up but still green While that is happening, cook the sweet potato in a small pan of boiling water until tender. Drain well and add to the cooked broccoli. Use a potato mashed to crush the mix roughly then transfer to a bowl and allow to cool to room temp then mix through the ricotta and adjust the seasoning to taste. Lay one sheet of pastry out onto a baking tray lined with baking paper and spoon the broccoli filling evenly over it. All the way to the edges. Lay the second sheet over the filling and gently press it into the filling and make sure everything is even. Brush the pastry with the egg yolk, sprinkle the sesame seeds over and a pinch of salt then bake in the preheated oven for 25-30 minutes until the pastry is crisp on top and bottom. Use a large bread knife to cut the pie and serve with a simple salad. . . . #fruitologist #myfruitologist #rozelle #sydney #bondi #healthyeating #healthyliving #healthychoices #healthylifestyle #healthyfood #premiumproduce #wellness #inseasonnow #nutritious @ My Fruitologist See more

23.01.2022 Hello, weekend! Enjoy this beautiful Saturday and this glorious recipe by @chetomwalton! Delicious recipe alert | RHUBARB & STRAWBERRY LATTICE TART "This is a simple tart but very impressive. Double the rhubarb and strawberry compote and enjoy with anything from yoghurt or muesli at breakfast to on toast with ricotta or over ice cream, as the base for a crumble or over a warm rice pudding at dessert."... (Makes 1 x 22cm tart) Ingredients: 1 bunch rhubarb, washed, trimmed, cut into 4cm pieces 1 punnet strawberries, washed, trimmed, cut into quarters cup caster sugar Juice 1 lemon 1 pct Careme short-crust pastry 1 egg yolk 2 tbsp raw sugar Method: Place the rhubarb, strawberries, sugar and lemon into a saucepan and cook over medium-high heat until broken down and slightly reduced. Allow cooling to room temp or store in the fridge for up to a week. Preheat an oven to 180C. Cut a 28cm circle from one side of the pastry and line a 22cm fluted tart base. Dont trim the overhang. Cut the rest of the pastry into 12 strips and place 6 strips evenly apart across the compote in one direction then 6 strips evenly apart in the other to make a lattice. You can interweave them if you like. Brush the pastry lattice with the egg yolk and sprinkle with the raw sugar. Bake for 30 -35 minutes until the pastry is golden and the compote bubbling. Allow cooling for 10 minutes before carefully removing from the tart casing and then allow to cool to room temperature before serving with thickened cream or yoghurt. #recipe @cheftomwalton . . . #fruitologist #myfruitologist #rozelle #sydney #bondi #yourlocalgreengrocer #healthyeating #healthyliving #healthychoices #healthylifestyle #healthyfood #premiumproduce #wellness #organic #fresh #fruit #veggies #inseasonnow #nutritious #yummy #youarewhatyoueat #foodpics #instafood @ My Fruitologist See more

22.01.2022 Check out this article by @luamarchi and understand why eating 5 servings of fruits and vegetables daily will improve your health. Fruits and vegetables supply dietary fibre, and fibre intake is linked to lower incidence of cardiovascular disease and obesity. You can lower your risk of stroke, cancer and heart disease by increasing your fruit and vegetable intake. Eat mostly plants and youll stand a better chance of living a healthier, more vibrant and fulf...illing life, free of disease Fruits and vegetables also supply vitamins and minerals to the diet and are sources of phytochemicals that function as antioxidants, phytoestrogens, and anti-inflammatory agents and through other protective mechanisms. Every one of your meals doesnt have to be multicolored, but you should get a range of fruits and vegetables in varying hues over the course of a week. We know that the most vibrantly colored fruits and vegetables have the most nutrition, and eating an array of colours just ensures that you get the benefits of all of them. This weeks Nutrition challenge at the Avo Society Motivation Group on Telegram is to Eat 5+ Portions of Fruit and Vegetable per Day. Daily information, recipes, accountability program and much more. Everything for free! Knowledge is the best support you can have when it comes to life style changes. . . . #Repost @luamarchi #fruitologist #myfruitologist #healthyliving #healthcoach #nutrientdense #wholesome #intuitiveeating #nutrition #holistichealth #freshfood #theavocadosocietyprogram #luanamarchiteam See more

22.01.2022 With Fathers Day around the corner, dont forget to prepare something special to spoil dad (and the whole family!) this Sunday. Why not to invite your little chefs to help you and cook a dessert for Fathes Day? Our friend @cheftomwalton created a beautiful Strawberry and Pistachio Pannacotta, and the result was thumbs up all around! Youll get to spend some quality time together, and the kids will be pumped to help making - and savouring this delicious Pannacotta!... Get the ingredients from your local @myfruitologist today and keep posted: full recipe coming soon! 500ml pure cream 200g yoghurt caster sugar or honey 1 orange 3 leaves of gelatine vanilla extract (optional) 1 punnet strawberries 1/3 cup roasted pistachio @cheftomwalton See more

22.01.2022 Delicious recipe alert \\ Fire Roast Eggplant, Calabrian Chili and basil "This dip is perfect to make in the warmer months when eggplants, red capsicum and tomatoes are at their best. Keeps in the fridge for a few days so make extra and use with fish, meats and in sandwiches. I would also serve this with fresh cheeses like burrata and ricotta with some fresh grilled sourdough." - @cheftomwalton ... Ingredients: 2 large eggplant 2 tbsp + cup olive oil + extra for drizzling 1 red capsicum 2 tomatoes 2 clove garlic, crushed 2 tbsp vin cotto Juice 1 lemon Sea salt, fresh ground black pepper 2 tbsp Calabrian chili in oil cup basil leaves Method: Preheat an oven to 210C. Cut the eggplant in half and brush with 2 tbsp olive oil, lightly season and lay cut side down onto q baking tray lined with baking paper. Roast along with the capsicum and tomatoes cut side down until the eggplant is soft and the capsicum and tomatoes are blistered scoop the eggplant flesh from the skin, peel the capsicum and remove its seeds and peel the skin from the tomatoes. Chop al the ingredients finely and place together into a bowl, adding the olive oil, garlic, 1 tbsp vin cotto, lemon and season to taste. Spoon the eggplant salad onto a serving platter, top with the Calabrian chili, extra vin cotto and basil. . . . #fruitologist #myfruitologist #rozelle #sydney #bondi #yourlocalgreengrocer #healthyeating #healthyliving #healthychoices #healthylifestyle #healthyfood #premiumproduce #wellness #organic #fresh #fruit #veggies #inseasonnow #nutritious #yummy #youarewhatyoueat #foodpics #instafood See more

22.01.2022 Check out the third recipe highlighting Goats cheese and carrots. And don't forget to come back tomorrow of part 4 of our #goastscheese #saladfeast! #Recipe3outof5 // Roast baby carrots, almonds and goats cheese Ingredients:... 2 bunches baby carrots, washed well, trimmed (reserve 1 cup carrot tops) 3 tbsp olive oil 1 tbsp sriracha sauce (optional Salt, pepper cup toasted almonds and pepita seeds, crushed 50g goats cheese 2 tbsp olive oil 1 tbsp red wine vinegar 2 tbsp honey cup dill, picked Method: Preheat an oven to 190C. Toss the carrots in the olive oil, sriracha and seasoning and roast for 15 minutes, until just cooked. While warm, toss the carrots with the almonds, pepita seeds, goats cheese and olive oil until coated. Drizzle with the honey and serve scattered with the dill. #recipe: @cheftomwalton See more

21.01.2022 A Sunday well spent brings a week of content #Repost @cheers.boo ... This is my favorite cafe @myfruitologist - they make incredible acai and use my favorite peanut butter @picspeanutbutter

21.01.2022 Blueberries are the king of antioxidant foods! Considered to have one of the highest antioxidant levels of all common fruits and vegetables, blueberries are extremely good for you. Antioxidants protect your body from free radicals, which are unstable molecules that can damage your cells and contribute to aging and diseases, such as cancer. ... Plus, blueberries are among the most nutrient-dense berries: low in calories but high in fibre, vitamin C and vitamin K. See more

20.01.2022 Happy Fathers Day to all the wonderful dads out there! We hope you have a beautiful day, full of smiles and delicious food!

20.01.2022 Here's the second recipe of our #goastscheese #saladfeast! #Recipe2outof5 // Baby cos salad with goats cheese dressing Ingredients:... 2 heads baby cos lettuce 100g soft goats cheese 1 clove garlic, crushed Juice 1 lemon 3 tbsp olive oil 2 tbsp red wine vinegar bunch dill, roughly chopped Method: Cut the baby cos in half lengthways and lay cut side up on a platter. Season lightly with salt and pepper, drizzle with the olive oil and vinegar. In a small bowl, mix the goats cheese, garlic, lemon juice and enough water to make a smooth thin dressing. Adjust seasoning with salt and pepper then drizzle over the lettuce generously and scatter the dill. #recipe @cheftomwalton . . . #fruitologist #myfruitologist #rozelle #sydney #bondi #yourlocalgreengrocer #healthyeating #healthyliving #healthychoices #healthylifestyle #healthyfood #premiumproduce #wellness #organic #fresh #fruit #veggies #inseasonnow #nutritious #yummy #youarewhatyoueat #foodpics #instafood See more

19.01.2022 On Saturdays, we brunch. How are you enjoying the first days of Spring?

19.01.2022 Delicious recipe alert \ THE GLORIOUS "This bowl is everything. Its so nourishing and satisfying. Mix things up with other veggies like roast cauliflower or broccoli, and if you feel like, add some cooked chicken or even flaked, cooked salmon". (Serves 4)... Ingredients: kent pumpkin, cut into 8 wedges 1 tin chickpeas, rinsed and drained well 3 tbsp olive oil Salt, pepper 1 packet of falafels 200g mixed leaves 1 cup cucumber, thinly sliced 1 cup radish, thinly sliced 1 cup grated carrot 1 cup grated beetroot 2 avocado 4 tbsp olive oil 2 tbsp red wine vinegar or lemon juice cup tahini cup water Juice 1 lemon 2 clove garlic, finely crushed 1/3 cup sliced shallots 1/3 cup picked dill Method: Preheat an oven to 190C Place the pumpkin and chickpeas in separate bowls and drizzle both with the olive oil, salt and pepper. Spread these over a large baking sheet and cook in the oven for 15-20 minutes. Until the chickpeas are crisp and the pumpkin cooked. Turn the oven down to 160C and rewarm the falafels. Place the mixed leaves between 4 bowls evenly distribute piles of the cucumber, radish carrot and beetroot. Place two wedges of avocado in each bowl, then add the pumpkin, chickpeas, and falafel. Whisk together the olive oil, vinegar and lightly season. Drizzle this over the ingredients in the bowls. Whisk together the tahini sauce, season to taste then drizzle that over and finish with the herbs scattered over. #Recipe @cheftomwalton . . . #fruitologist #myfruitologist #rozelle #sydney #bondi #yourlocalgreengrocer #healthyeating #healthyliving #healthychoices #healthylifestyle #healthyfood #premiumproduce #wellness #organic #fresh #fruit #veggies #inseasonnow #nutritious #yummy #youarewhatyoueat #foodpics #instafood See more

18.01.2022 #MeatlessMonday dinner done right this beautiful Winter Salad. Easy, nutritious and delicious, this salad is like the rainbow on a plate. Ingredients: 2 cups pumpkin cubed... 1 cup mushrooms sliced 1 cup cherry tomatoes cup fresh pomegranate seeds cup fresh parsley 1 cup cooked millet or quinoa 1 small red radicchio (separate the leaves and torn) Dressing Ingredients: 1 tbsp tahini paste 1 tsp coconut sugar tsp salt 1 tbsp sesame oil 1 lemon juice 2 tbsp warm water Method: Add the pumpkin, mushrooms and tomatoes to a baking tray. Drizzle with olive oil and a pinch of salt and bake until softened. Wait until it cools down. In a bowl place the radicchio leaves, layer the millet on top. Place the roasted vegetables and top with the pomegranate seeds and parsley. Mix the dressing ingredients in a small bowl and pour on top of your salad. #Recipe @luamarchi See more

16.01.2022 Roast baby carrots two ways by @cheftomwalton (check out the first recipe of this series on our stories highlights) Delicious recipe alert \\ SPICY ROAST CARROTS, FETA, LENTILS, FENNEL, NUTS, SEEDS, HERBS (Serves 4)... Ingredients: 2 bunches baby carrots, trimmed, washed well, reserve washed tops 3 tbsp olive oil 1 tbsp sriracha Salt, black pepper 1 bunch flat parsley, picked, roughly chopped bunch mint 1 tin cooked lentils, drained, rinsed head fennel, thinly sliced 1/3 cup toasted pepita seeds 1/3 cup toasted almonds, crushed 100g marinated or danish feta, crumbled 3tbsp olive oil Juice lemon 2tbsp pomegranate molasses 1 tbsp zaatar Method: Preheat an oven to 200C. Pick 1 cup of carrot tops and reserve. Toss the washed baby carrots with olive oil, sriracha and a little salt and pepper. Scatter on a tray and roast for 15 minutes. While warm combine the carrots, parsley, mint, lentils, fennel, seeds, almonds, feta and reserved carrot tops in a mixing bowl. Dress with the olive oil, lemon, season with salt and pepper and toss to combine. Serve on a large platter with the pomegranate molasses and zaatar to finish. See more

15.01.2022 Today is @ruokday. 2020 showed us that connection and kindness are crucial. So check in with a friend, ask your workmates, family members - RUOK? And be sure to listen, support and follow up. Photo @ruokday

15.01.2022 Delicious recipe alert | BLUEBERRY, AVOCADO & GOATS CHEESE SALAD This salad is not only delicious, but its also packed with goodness and so simple, making it the perfect salad for a light meal or to serve with anything from seafood or grilled chicken. Toss cooked flaked salmon or pulled chicken through the salad if desired to make it more substantial. ... (Serves 4) Ingredients: 300g wild rocket or mixed leaves 2 punnet blueberries 2 avocados, diced cup toasted pepita seeds 150g Meredith goats cheese cup picked dill 2 tbsp red wine vinegar 4 tbsp extra virgin olive oil tsp Dijon mustard Salt Black pepper Method: Place the rocket or leaves in a large shallow salad bowl. Scatter over the blueberries, avocado, seeds, goats cheese and dill. Whisk together the dressing ingredients, season to taste and drizzle over the salad to serve. #Recipe @cheftomwalton See more

13.01.2022 We love @cheftomwalton approach to cooking and todays insight is: "keep it simple, flavoursome, be kind and nourish yourself from the inside out with in-season whole foods, lots of plants, good people, lots of laughs and plenty of movement". Happy Friday, friends! Delicious recipe alert | ROAST CARROT SHAWARMA WITH CHICKPEA FLATBREADS (Serves 4)... Ingredients: 6 medium carrots, washed 3 tbsp olive oil 1 tsp ground cumin 1/4 tap ground coriander Good pinch salt Flatbreads: 2 cup besan flour 1 cup nut milk 1 cup water 1/4 tap flake salt 1/2 tap ground cumin tsp baking powder 2 tbsp olive oil 1/4 bunch coriander, picked 1/4 bunch flat parsley, picked 1/4 bunch mint, picked cup almonds, toasted, crushed 1 lemon 1 cup natural yoghurt 1 clove garlic Method: Preheat an oven to 190C. Slice the carrots on an angle into 1cm thick oval pieces. Place in a bowl and toss with the olive oil, cumin, paprika, coriander and season with salt. Scatter onto a lined baking tray and roast for 25 minutes, until tender, then tip into a shallow bowl with any of the oil from the tray. Set aside. For the flatbreads, whisk together all the ingredient to a smooth batter and set aside for at least 20 minutes. Heat a 20cm non-stick frying pan over high heat and use a little of the oil to cook the flatbreads by ladling in some mix to swirling it around just to cover the bottom of the pan. Cook for 30 seconds each side, transfer to a plate then repeat with the rest of the mix to make 8 flatbreads. Roughly chop the herbs, reserve 2 tbsp chopped mint, and add to the carrots along with the almonds. Squeeze in half the lemon, season the salad and mix. Mix the yoghurt, garlic, reserved min and juice half the lemon together and season to taste. Serve the flatbreads with the carrot salad spooned over. #recipe @cheftomwalton . . . #fruitologist #myfruitologist #rozelle #sydney #bondi #yourlocalgreengrocer #healthyeating #healthyliving #healthychoices #healthylifestyle #healthyfood #premiumproduce #wellness #organic #fresh #fruit #veggies #inseasonnow #nutritious #yummy #youarewhatyoueat @ My Fruitologist

12.01.2022 This French classic is a no-fuss beautiful dessert and made with ease. Its also ideal for taking on a picnic, brunch, with coffee. Delicious recipe alert | APPLE TARTE TATIN ... (Serves 4) Ingredients: 4 medium granny smith apples cup brown or coconut sugar cup butter 1 x 28cm circle of short or puff pastry Ice cream, yoghurt or cream to serve Method: Preheat an oven to 200C. In a 24-26cm non-stick frying pan (that can go in the oven), add the brown sugar and butter and cook over a medium to high heat until melted and a caramel. Remove from the heat. Peel the apples, cut about 3mm off the top and bottom and cut into quarters, removing the core. Place these evenly over the caramel and then lay the pastry over the apples, tuck the edges down the inside of the pan. Place the pan back on the heat until the caramel begins to bubble, about 30 seconds, then transfer the pan to oven and cook for 15-20 minutes until the pastry is crisp. While hot, invert the tart onto a plate by placing the plate up against the pan and flipping it over quickly. This dessert is best served straight away but makes for a great picnic dessert to enjoy with friends or to take to a BBQ. #Recipe: @cheftomwalton . . . #fruitologist #myfruitologist #rozelle #sydney #bondi #yourlocalgreengrocer #healthyeating #healthyliving #healthychoices #healthylifestyle #healthyfood #premiumproduce #wellness #organic #fresh #fruit #veggies #inseasonnow #nutritious #yummy #youarewhatyoueat #foodpics #instafood See more

12.01.2022 Today is National Celiac Disease Awareness Day, created to raise awareness of the condition that makes the consumption of gluten a painful and harrowing experience for the millions of people who lives with it. A good way to celebrate Celiac Awareness Day is by developing an understanding of how to prepare gluten-free foods. 1 out of every 100 people on Earth are thought to suffer from some degree of this disease, so its likely that someone in your friends or family wou...ld be grateful for another person who understands their needs. Celiac Awareness Day is your opportunity to learn a little more about the lives of those who live with Celiac. Weve got a beautiful range of gluten-free products in store and a great number of gluten-free recipes available in our page - mostly created by our friend @luamarchi, who is celiac. Enjoy! . . . #fruitologist #myfruitologist #rozelle #sydney #bondi #yourlocalgreengrocer #healthyeating #healthyliving #healthychoices #healthylifestyle #healthyfood #premiumproduce #wellness #organic #glutenfree #celiac #youarewhatyoueat #foodpics See more

11.01.2022 Delicious recipe alert \ Strawberry & Pistachio Panna cotta "The perfect go-to dessert for the warmer weather. It makes for a perfect dessert for simplicity with minimal fuss and ingredients. Keep in the fridge ready to serve, making entertaining stress free. I like to keep their flavours as simple as possible. Store, covered, in the fridge for up to 4 days They never last that long!" - @cheftomwalton Ingredients:... 500ml pure cream 200g yoghurt cup caster sugar or honey Zest 1 orange 3 leaves of gelatine, soaked in cold water 5 minutes tsp vanilla extract (optional) 1 punnet strawberries 2 tbsp caster sugar or honey 1/3 cup roasted pistachio, crushed Method: Heat half the cream with the sugar and orange zest, stirring, until just under a boil (dont boil). Remove from the heat, drain the soaked gelatine, add to the hot cream along with the vanilla if using and stir through to dissolve. In a bowl, whisk together the remaining cream and yoghurt. Strain in the warm cream mixture and mix together thoroughly. Pour this evenly into glasses and allow to set in the fridge for at least 3 hours. Cut half the strawberries into quarters and place in a small saucepan with the sugar and 1 tbsp water. Heat, stirring gently until the strawberries drop their juices and the sugar dissolves to make a clear, thick strawberry syrup. Strain off and reserve the cooked strawberries for breakfast or another use. To serve, slice the remaining strawberries into thin rounds and spoon into the glasses. Spoon over the syrup and finish with pistachio. #recipe: @cheftomwalton . . . #fruitologist #myfruitologist #rozelle #sydney #bondi #yourlocalgreengrocer #healthyeating #healthyliving #healthychoices #healthylifestyle #healthyfood #premiumproduce #wellness #organic #fresh #fruit #veggies #inseasonnow #nutritious #yummy #youarewhatyoueat #foodpics #instafood See more

11.01.2022 What a lovely weekend to be outdoors. How about making these sugar-free Cinnamon & Coconut Rolls (GF, V) for a picnic? Ingredients: 1 cup of coconut yogurt... 1 cup self-raising gluten-free flour (Luana used @pompompaddock cauliflower mix) 1/2 cup shredded coconut 1 tbsp cinnamon powder Icing Ingredients: 1/4 cup + 2tbsp Monk fruit Icing Powder 2 tbsp almond milk 1 tsp melted coconut oil Method: In a bowl, add all the dough ingredients and combine. Let the dough rest for 5 minutes. Divide the dough into four pieces, grease your hands with coconut oil and roll out the dough pieces into long rods (optional: sprinkle extra cinnamon), then roll-up and place into a lined baking dish. Bake for 25 minutes in a pre-heated oven to 180C. Let it cool down a little and drizzle the icing over the top. #Recipe @luamarchi . . . #fruitologist #myfruitologist #rozelle #sydney #bondi #yourlocalgreengrocer #healthyeating #healthyliving #healthychoices #healthylifestyle #healthyfood #premiumproduce #wellness #organic #fresh #fruit #veggies #inseasonnow #nutritious #yummy #youarewhatyoueat #foodpics #instafood See more

10.01.2022 Nothing is better than a comforting bowl of homemade soup on a cold, rainy day. Get the freshest ingredients from your local Fruitologist and warm up with this easy and so-good-for-you chicken soup. Dinner is sorted! Delicious recipe alert Chicken, ginger and turmeric soup... Ingredients: 1 whole free-range chicken (1.5kg) 2 red onions 2-3 inch knob of ginger peeled and finely chopped 1/2 cup extra virgin olive oil 1 tablespoon fennel seeds 1 tablespoon coriander seeds 1 heaped teaspoon turmeric powder 2 carrots, washed and chopped 1 leek, washed and chopped 1/2 small bunch celery, washed and chopped 1 large bunch of kale or cavolo nero, shredded 1 head of broccoli, sliced finely Sea salt flakes Ground white pepper Method: In a large saucepan sweat the onions, carrots, leek and celery with the fennel and coriander seeds in the olive oil till almost translucent (5-6 minutes). Stir in the turmeric powder. Place in the chicken and cover with cold water. Bring to a rolling boil then reduce heat to a slow simmer, continue to cook for a further 40 minutes, topping up with cold water every now and then to keep the chicken submerged. Allow the chicken another hour to cook in its broth before removing and shredding the meat (discarding the skin and bones). Add the shredded kale and broccoli and bring back to a boil, season with salt and pepper before adding the chicken. Enjoy! #recipe @chefjasonroberts . . . #fruitologist #myfruitologist #rozelle #sydney #bondi #yourlocalgreengrocer #healthyeating #healthyliving #healthychoices #healthylifestyle #healthyfood #premiumproduce #wellness #organic #fresh #fruit #veggies #inseasonnow #nutritious #yummy #youarewhatyoueat #foodpics #instafood See more

10.01.2022 With broccoli in season and at its best right now, be sure not to waste those stalks! They hold so much nutrition and deliciousness. Simply trim back a thin outer layer and slice or grate for stir frys, slaws or soups. Thank you for the wonderful tip, @cheftowalton .... . . #fruitologist #myfruitologist #rozelle #sydney #bondi #yourlocalgreengrocer #healthyeating #healthyliving #healthychoices #healthylifestyle #healthyfood #premiumproduce #wellness #organic #fresh #fruit #veggies #inseasonnow #nutritious #yummy #youarewhatyoueat #foodpics #instafood See more

10.01.2022 Make this gluten-free cake for afternoon tea. You wont regret! Delicious recipe alert | Pear Cake (GF) Ingredients:... 2 cups almond meal 1 cup tapioca starch 1 cup almond milk 2 large pear sliced 3 eggs 1/2 lemon juice 1/2 cup maple syrup 1/4 cup cinnamon-spiced @loriswholesomepantry watermelon seed butter (or nut butter of your choice) 1 tsp baking powder Method: Grease a round baking tray with butter or coconut oil. Layer the pears evenly on the bottom of the tray. Scoop teaspoons of the watermelon butter on top of the pears. In a bowl mix eggs, milk, maple syrup and lemon juice. Add the almond meal and tapioca starch and combine until smooth. Pour the mixture evenly on top of the pears. Bake for about 35-40 minutes on a pre-heated oven to 180C. #recipe: @luamarchi . . . #fruitologist #myfruitologist #rozelle #sydney #bondi #yourlocalgreengrocer #healthyeating #healthyliving #healthychoices #healthylifestyle #healthyfood #premiumproduce #wellness #organic #fresh #fruit #veggies #inseasonnow #nutritious #yummy #youarewhatyoueat #foodpics #instafood @ My Fruitologist See more

09.01.2022 Step up your [grab-and-go] breakfast game with this easy, delicious and nutritious No-Bake Yogurt Breakfast Bars by @luamarchi . Ingredients For the Base:... 2 cups oats 1 ripped banana mashed cup natural peanut butter or tahini tsp ground cinnamon Filling: 3 cups natural yogurt 1 cup blueberries 1 banana chopped into cubes How to make it: In a pan on low heat stir the berries and chopped banana until soft. Meanwhile, in a bowl mix the base ingredients until combined. Transfer the mix to a lined baking dish and press the base into the dish. Top it with the yogurt and spread evenly. Pour the blueberries and banana stewed on top and use a fork to swirl. Place into the freezer for 1-2 hours. Remove it from the freezer and cut it into squares. #Recipe: @luamarchi See more

09.01.2022 Enjoy your weekend with healthy habits and deliciously fresh food. Smoked salmon bagel & avocado salad, anyone?

09.01.2022 #MeatlessMonday Delicious recipe alert | Blood orange, Beetroot, fennel & pistachio salad "The best of winter in a salad that is my go-to salad: from a quick, fresh and satisfying lunch to a salad to serve with a roast chicken or fish. If you feel like cheese with it, anything from a goats curd or chevre through to mozzarella and ricotta will work so well." - @cheftomwalton (Serves 4 as a light lunch)... Ingredients: 2 large beetroots cup red wine vinegar 2 tbsp caster sugar 1 tbsp salt 4 blood oranges, skin removed, sliced into rounds 2 heads fennel finely sliced 1 cup mint, roughly chopped 1 cup pistachio, crushed 4 tbsp olive oil Juice 1 lemon Method: Place the beetroots in a large pot and cover with cold water, the vinegar, sugar and salt. Bring to the boil then turn down and simmer for 45 minutes, until soft. Peel while warm then thinly slice and set aside. Combine the blood oranges, fennel, mint, pistachio and dress with the olive oil, lemon juice and season with salt and pepper. Gently toss and serve on a large platter, layered with the sliced cooked beetroot. . . . #fruitologist #myfruitologist #rozelle #sydney #bondi #yourlocalgreengrocer #healthyeating #healthyliving #healthychoices #healthylifestyle #healthyfood #premiumproduce #wellness #organic #fresh #fruit #veggies #inseasonnow #nutritious #yummy #youarewhatyoueat #foodpics #instafood @ My Fruitologist See more

08.01.2022 A beautiful morning or afternoon pick-me-up, this Mango, passionfruit and coconut smoothie tastes like summer in a bowl! Ingredients: 2 passionfruits... 1 cup of diced mangoes (1 small or 1/2 large mango) 1/2 cup of coconut water 3 tbsp of coconut yoghurt 2 tbsp of shredded desiccated coconut 1/2 cup of ice cubes Method: In a blender add the chopped mango, coconut yogurt, one passion fruit pulp, shredded coconut and the coconut water and blend until creamy. Add the ice cubes and blend it again. Top it up with the remaining passion fruit and coconut to serve. #Recipe: @luamarchi . . . . #fruitologist #myfruitologist #rozelle #sydney #bondi #yourlocalgreengrocer #healthyeating #healthyliving #healthychoices #healthylifestyle #healthyfood #premiumproduce #wellness #organic #fresh #fruit #veggies #inseasonnow #nutritious #yummy #youarewhatyoueat #foodpics #instafood See more

08.01.2022 Check out the first stunning recipe highlighting Goats cheese and beetroots. #goastscheese #saladfeast #Recipe1outof5 // Beetroots, olives, hummus, goats cheese & pistachio Ingredients:... 1 bunch beetroots cup red wine vinegar cup caster sugar 1 tbsp salt 1 brown onion, peeled, cut into wedges 2 tbsp olive oil cup pitted kalamata olives, roughly chopped 2 tbsp olive oil 1 tbsp pomegranate molasses cup pistachio 50g goats cheese 1 can chickpeas, drained, rinsed cup tahini 1 clove garlic Juice 1 lemon Dill to serve Method: Place the beetroots into a pot, add the red wine vinegar, sugar, salt and cover with water. Bring to the boil and simmer for 1 hour until soft. Peel the beetroots and cut into smaller pieces. While beetroots cook, preheat an oven to 160C. Toss the onions with the olive oil, some seasoning, scatter onto a baking tray and roast for 35 minutes until soft and caramelised. Toss the beetroots with the onions and olive and dress with the 2 tbsp olive oil, pomegranate molasses and olives. In a blender, blend the chickpeas, tahini, garlic, lemon with cup water and a little salt until a smooth hummus formed. It should be light and smooth. Spoon some hummus down onto a plate, making a well in the middle. Pile int the beetroot salad and top with the Goats cheese pistachio and dill. #recipe @cheftomwalton See more

08.01.2022 Did you know that you can join our loyalty program? Download the Fruitologist app and start collecting 3 points for every $10 spent in store. Bonus points will be offered on selected products from time to time. Reach 100 points and redeem $10 in shop value at your next purchase! Its free, generous and simple . .... . #fruitologist #myfruitologist #rozelle #sydney #bondi #yourlocalgreengrocer #healthyeating #healthyliving #healthychoices #healthylifestyle #healthyfood #premiumproduce #wellness #organic #fresh #fruit #veggies #inseasonnow #nutritious #yummy #youarewhatyoueat #foodpics #instafood See more

07.01.2022 Spring vibes with this Mexican Pineapple and Avocado Salad by @luamarchi. Dinner is sorted! Ingredients: 2 cups pineapple chopped into cubes... 1 small avocado chopped into cubes 1 sweet bell pepper chopped 2 cups baby rocket 1 cup cherry tomatoes into half 1 lemon juice 2 tbsp olive oil 2 tbsp fresh coriander 2 tbsp fresh parsley Salt and cayenne pepper to taste Method: In a bowl combine the pineapple, red pepper tomatoes, avocado and herbs. Add the lemon juice, olive oil and salt and mix well until combined. In a serving dish, assemble the rocket leaves and pineapple and avocado mix. Decor with chilli pepper and herbs to serve. Ive sprinkled @mingleseasoning Mexican Spice on top for extra flavour. #meatfreemonday #plantbased #mexicanfood #glutenfree #freshfood #freshlymade #wholesome #theavocadosocietyprogram #myfruitologist #veggies #healthyliving #springfood #saladbowl #luanasrecipes See more

07.01.2022 Delicious recipe alert // Creamy Chicken Casarecce Treat yourself to this delicious Creamy Chicken Casarecce pasta by @cheftomwalton and happy Friday! "This is sure to become your go-to pasta recipe. Its pure deliciousness and simple enough to be weeknight wonder or something you cook on a special occasion. Serve with a simple salad and enjoy leftovers as it reheats really well."... (Serves 4) Ingredients: 3 tbsp olive oil 4 medium chicken thighs, skin off, bone out Salt, fresh ground black pepper 1 onion finely diced 250ml chicken broth/stock 250ml cream 2 clove garlic, crushed 2 tbsp thyme leaves, chopped Salt & pepper to taste 500g dried Casarecce pasta Parmesan cheese to serve Method: Preheat your oven to 180C. Season the chicken thigh. Then, in a preheated frying pan, sear and brown them in a little olive oil then remove to a plate. Add a little more olive oil to the pan and sweat the onion for 3 minutes then add the stock, cream garlic, thyme and add the chicken back to the pan and bring to the boil. Cover the pan with baking paper or a lid and bake for 30 minutes then remove the baking paper, spoon some cream from the tray over the chicken to baste it, then bake for another 10 minutes uncovered. Bring a pot of water to the boil, season lightly and cook the pasta according to packet instructions. Slice the chicken and add back to the sauce along with the cooked pasta and serve straight away with parmesan cheese. #Recipe: @cheftomwalton . . . #fruitologist #myfruitologist #rozelle #sydney #bondi #yourlocalgreengrocer #healthyeating #healthyliving #healthychoices #healthylifestyle #healthyfood #premiumproduce #wellness #organic #fresh #fruit #veggies #inseasonnow #nutritious #yummy #youarewhatyoueat #foodpics #instafood See more

05.01.2022 Delicious recipe alert Roast Pumpkin, Goats cheese, leek and olive tart This is such a delicious tart, easy to make and great for picnics and weekend lunch. (Serves 4 as light lunch or dinner with a salad)... Ingredients: large jap pumpkin, skin and seeds removed 5 tbsp olive oil Salt, pepper 1 leek, halved and thinly sliced (wash well) 1 packet Careme puff pastry 1 egg yolk 100g goats cheese 1/3 cup roughly chopped kalamata olives cup dill, parsley, picked, for serving Method: Preheat oven to 200C and line a baking tray with baking paper. Cut the pumpkin in half then cut into wedges approx. 2cm thick. Toss with 2 tbsp of the olive oil and season with salt and pepper. Roast for 15 minutes until soft and coloured. Set aside. Keep the oven on. Meanwhile, add the 2 tbsp olive oil to a small frying pan and add the leek with a good pinch of salt. Cook over medium heat for 5 minutes until soft. Season with a little black pepper and set aside to cool. Layout the pastry onto a sheet of baking paper. Mark a 1.5cm border around the edge then prick the inside with a fork. Fold the 1.5cm edges over and tuck the corners in. Brush this edge with the egg yolk. Spread the leek inside the border and top with the pumpkin wedges, goats cheese and olives. Drizzle with 1 tbsp olive oil and bake for 25-30 minutes, until the pastry is crisp and flaky. Serve the tart scattered with the herbs. #recipe @cheftomwalton . . . #fruitologist #myfruitologist #rozelle #sydney #bondi #yourlocalgreengrocer #healthyeating #healthyliving #healthychoices #healthylifestyle #healthyfood #premiumproduce #wellness #organic #fresh #fruit #veggies #inseasonnow #nutritious #yummy #youarewhatyoueat #foodpics #instafood See more

05.01.2022 It's beginning to look a lot like Christmas! Potted Christmas trees and plenty of Christmas goodies are already in store... And only one week to go for the most beautiful fresh-cut Christmas trees hit both shops. SAVE THE DATE: ... Fresh-cut Xmas trees are available at @myfruitologist Bondi and Rozelle from SATURDAY 28/11. See more

05.01.2022 #MeatlessMonday delicious recipe alert // Eggplant Curry #eggplantspecialrecipes #recipe2out3 Indian vibes with this delicious, simple, vegan delight, using a tikka masala paste and served with minted coconut yoghurt and rice. ... This is a really simple, flavour-packed curry for any night of the week. The flavour actually gets better with time so make extra for leftovers. Add some cooked chickpeas to the curry if you want to bulk it out some more. (Serves 4) Ingredients: 2 eggplant cut into quarters lengthways 3 tbsp olive oil Salt, fresh ground black pepper 1 brown onion, finely diced 2 clove garlic, sliced 3 tbsp tikka masala curry paste 1 400g tin cherry tomatoes 1 x 400g tin coconut milk cup @cocotribe natural yoghurt 1 clove garlic cup mint, chopped Juice lemon cup coriander, picked 2 Lebanese cucumbers, cut into spears 4-6 cups cooked basmati rice, to serve Method: Preheat an oven to 190C. Place the cut eggplant onto a baking tray and brush with the olive oil and season. Roast for 15 minutes, until cooked and brown. Heat a large, deep frying pan over high heat and add the coconut or olive oil, onion and garlic. Cook for 2 minutes then add the curry paste and cook for 1 minute before adding the tomatoes and coconut milk. Simmer for 5 minutes then add the cooked eggplant and mix gently as to not break up the eggplant. Simmer for 5 more minutes. Adjust the seasoning and scatter with the coriander. Combine the yoghurt, garlic mint and lemon juice, season lightly and mix well. Serve the eggplant curry with the rice, yoghurt and cucumbers. #recipe @cheftomwalton . . . #fruitologist #myfruitologist #rozelle #sydney #bondi #yourlocalgreengrocer #healthyeating #healthyliving #healthychoices #healthylifestyle #healthyfood #premiumproduce #wellness #organic #fresh #fruit #veggies #inseasonnow #nutritious #yummy #youarewhatyoueat #foodpics #instafood See more

05.01.2022 Crunch time | Celery is #inseason and at its best right now. Celery contains dietary fiber (which aids digestion), and although it may be a crunchy stalk, it actually consists of 95 percent water. In addition to the low calories, fiber, and water, celery also contains vitamins and minerals, including vitamin A, vitamin K, folate, and potassium. How to keep your celery fresh and crisp:... The trick to keeping celery fresh is keeping it hydrated, and you can do that in a few ways. The first is to wrap up stalks of celery in aluminum foil. Stalks of celery cut into smaller pieces can also keep well, especially when submerged in water in a tightly covered container. And whether you store the stalks whole or cut up, be sure to store the celery in the fridge. Celery is so versatile: Beyond the snack tray, celery is a great base vegetable for lots of dishes once sweated until soft, its peppery taste can add a real savoury depth. Plus, its great in juices, salads, soups... Celery leaves are so often discarded. Its a real shame. Celery leaves are actually a bonus to their stalks and completely virtuous on their own. Celery leaves are delicious, nutritious, and packed with intense celery flavor. Turn them into a vibrant pesto. Prep them like you would any herb: minced, coarsely chopped, or left in their true, whole-leaf form. Toss the tender leaves with salad greens and vinaigrette. Throw them into stir-fries, stocks, soups, and sauces.

04.01.2022 Enjoy the weekend sunshine with this simple and impressing recipe. You can make in 30 minutes, and make-ahead, so if you are entertaining or heading on a picnic, this is perfect. Delicious recipe alert | Orange, ricotta, coconut & chocolate crostata (Makes 1 crostata, serves 4-6)... Ingredients: 3/4 cup ricotta cup desiccated coconut 2 tbsp honey Zest 1 orange 1 sheet puff pastry 3 oranges, skin removed, sliced into 5mm rounds 1 egg yolk 2 tbsp raw sugar 2 tbsp cocoa powder 2 tbsp honey or maple syrup 1/3 cup nut milk or regular milk 1 tbsp coconut oil or butter Method: Preheat an oven to 190C. In a bowl combine the ricotta, coconut, honey and orange zest. Lay the pastry onto a piece of baking paper and cut into an approx. 28cm circle. Spoon the ricotta onto the pastry leaving a 4cm border then arrange the oranges over the ricotta then fold the edges of the pastry up and around the oranges, pleating as you go if desired. Brush the edges with the egg yolk and sprinkle over the sugar. Transfer the crostata, on the baking paper, to a baking tray and into the oven. Cook for 20-25 minutes until the pastry is crisp. Meanwhile, combine all the ingredients for the chocolate sauce in a small saucepan and bring to the boil, whisking to thicken. Adjust the sweetness as desired and set aside until needed. Serve the crostata with the chocolate sauce. #Recipe @cheftomwalton . . . #fruitologist #myfruitologist #rozelle #sydney #bondi #yourlocalgreengrocer #healthyeating #healthyliving #healthychoices #healthylifestyle #healthyfood #premiumproduce #wellness #organic #fresh #fruit #veggies #inseasonnow #nutritious #yummy #youarewhatyoueat #foodpics #instafood @ My Fruitologist See more

04.01.2022 Id be mesmerised by this acai bowl too!

04.01.2022 It’s the most wonderful time of the year ...And our shops are filled with Christmas goodies. Enjoy!

04.01.2022 Let the countdown to Christmas begin! The most beautiful fresh-cut Christmas trees are in-store!!! It's time to start decorating our homes, and the most important part is always the Xmas tree. Drop by @myfruitologist Rozelle and Bondi and choose the perfect one for your family. Purchase a Christmas tree valued at $100 or more and receive a complimentary classic panettone. ... We also offer free local delivery for Bondi and Rozelle areas. Please call us for details: Bondi shop: (02) 9387 2575 Rozelle shop: (02) 9555 1612 See more

03.01.2022 Delicious recipe alert // SALAD OF ROAST EGGPLANT, PEPPERS, TOMATO AND HERBS #recipe3outof3 #eggplantrecipes (Serves 4)... "This is such a simple and flavour-packed dish. The eggplant, peppers and tomato make it very satisfying. Make for a light meal on its own or part of a larger spread. This would be perfect with fish, lamb, chicken or grilled beef. Great for a weekend lunch of simple meal any night of the week. Best mixed and left to marinate for at least 15 minutes and served at room temp." Ingredients: 2 eggplant 4 tbsp olive oil 2 red bullhorn pepper 2 green bullhorn pepper 1 punned grape or baby Roma tomatoes, cut in half bunch each flat parsley and mint, picked, roughly chopped 3 tbsp olive oil Juice 1 lemon 1 tbsp pomegranate molasses or red wine vinegar 1 tbsp za’atar Lemon to serve Yoghurt or feta to serve Method: Preheat the oven to 200C line a baking tray with baking paper. Cut each eggplant in half lengthways, brush with a little of the oil and season with salt and pepper. Toss the pepper in a little more olive oil and season with salt and pepper. Place them on the tray with the eggplant or separately and roast for 10 minutes for the pepper and a further 5 minutes for the eggplant, until golden and soft. Let the veggies cool for 10 minutes then slice the peppers into random strips and chop the eggplant into large pieces. Toss these gently in a bowl with the tomatoes, herbs. Season with a little salt and pepper, dress in with the remaining olive oil, lemon and pomegranate molasses or vinegar. Let the salad marinate for 10 minutes then serve sprinkled with za’atar and more lemon if desired. #recipe @cheftomwalton . . . #fruitologist #myfruitologist #rozelle #sydney #bondi #yourlocalgreengrocer #healthyeating #healthyliving #healthychoices #healthylifestyle #healthyfood #premiumproduce #wellness #organic #fresh #fruit #veggies #inseasonnow #nutritious #yummy #youarewhatyoueat #foodpics #instafood See more

03.01.2022 Here's #recipe4outof5 of our #goastscheese #saladfeast! Delicious recipe alert // Roast Potatoes, Onion & Goats Cheese Ingredients:... 2 large washed red skin potatoes, cut into wedges 1 brown onion, peeled, cut into wedges 2 tbsp olive oil Sea salt, fresh ground black pepper 80g goats cheese 1 tbsp za’atar 1 lemon Method: Preheat an oven to 190C. toss the potatoes and onions with the olive oil, some seasoning, scatter onto a baking tray and roast for 25 minutes until soft and caramelised. Crumble over the goats cheese, return to the oven for 5 minutes then serve with za’atar and lemon. #recipe @cheftomwalton See more

03.01.2022 NEW in-store \ Grain-free goodness on the go, @nolaandspoon its a delicious combo of grain-free granola and vegan yoghurts. A healthy and yummy snack that fits perfectly in your vegan and gluten-free dietary requirements!

02.01.2022 It's a Goats cheese salad feast! Goats cheese is so versatile, healthy and delicious, working perfectly in and through so many cuisines. In the next days, we'll be sharing 5 simple and delicious salads by @cheftomwalton - to serve together or separately - that celebrate goats cheese and simple, affordable cooking. ... Which one would you like to see first? Let us know in the comments below: 1, 2, 3, 4 or 5? 1 - Beetroots, olives, hummus, goats cheese & pistachio 2- Roast Potatoes, Onion & Goats Cheese 3 - Beetroot, farro, fennel, Goats cheese and almond salad 4 - Baby cos salad with goats cheese dressing 5 - Roast baby carrots, almonds and goats cheese . . . #fruitologist #myfruitologist #rozelle #sydney #bondi #yourlocalgreengrocer #healthyeating #healthyliving #healthychoices #healthylifestyle #healthyfood #premiumproduce #wellness #organic #fresh #fruit #veggies #inseasonnow #nutritious #yummy #youarewhatyoueat #foodpics #instafood See more

02.01.2022 #MeatlessMonday Delicious Recipe Alert \ Udon noodle soup with tofu, mushrooms, snowpeas & greens (Serves 2) ... Ingredients: 2 x 90g dried organic udon noodles 1 punnet mixed mushroom 1 clove garlic, sliced 1 tbsp sesame oil Salt, pepper 1.2l @undividedfoodco vegetable or chicken broth 1 small piece fresh ginger 2 tbsp rice vinegar 3 tbsp soy sauce or tamari 2 tbsp oyster sauce 2 heads bok choy, cut into quarters Handful of snow peas, trimmed 1 cup firm tofu, diced 1/3 cup green shallots, sliced 1/3 cup coriander, roughly chopped Method: Cook the noodles according to packet instructions then rinse, drain and set aside. Slice the mushrooms and saut with the sesame oil, a pinch of salt and the sliced garlic, then set aside. Heat the broth with the ginger and add the vinegar, soy, oyster sauce and poach the bok choy and snow peas for 1 minute. Divide the udon noodles amongst 2 bowls, top with the mushrooms, tofu and bok choy then ladle over the broth scatter the shallots and coriander. #Recipe: @cheftomwalton . . . #fruitologist #myfruitologist #rozelle #sydney #bondi #yourlocalgreengrocer #healthyeating #healthyliving #healthychoices #healthylifestyle #healthyfood #premiumproduce #wellness #organic #fresh #fruit #veggies #inseasonnow #nutritious #yummy #youarewhatyoueat #foodpics #instafood See more

02.01.2022 "Baby carrots are so versatile and delicious in salads and perfect for roasting and becoming the star of the show. Once roasted, they work across Middle Eastern and Asian flavours so well. Have a bunch of roast carrots in your fridge for easy salads in minutes." - @cheftomwalton #MeatlessMonday Delicious recipe alert \\ SPICY ROAST CARROT, BEAN SPROUT, CASHEW, HERB & SESAME SALAD (Serves 4) ... Ingredients: 2 bunch baby carrots, washed well, trimmed, 1 cup green tops picked 3 tbsp vegetable oil 1 tbsp sriracha Salt 2 cups bean sprouts, washed, drained 2 cups each picked coriander and mint cup finely sliced shallots cup cashew, roughly crushed 2 large red chilli, seeds removed, finely sliced 2 tbsp white sesame seeds, toasted 3 tbsp rice vinegar 1 tbsp sesame oil 1 tbsp soy sauce 1 clove garlic, finely crushed 1 tbsp chilli oil 2 tbsp tahini (optional) Method: Preheat an oven to 200C. Toss the carrots with oil, sriracha and lightly season. Scatter onto a baking tray and roast for 15-20 minutes then allow to cool. Toss the carrots with the bean sprouts, herbs, reserved carrot tops, shallots, cashew, chilli and sesame seeds. Lightly season the salad. Mix tother the vinegar, sesame oil, soy and garlic and dress the salad, tossing again. Serve onto a platter and drizzle with the chilli oil and tahini. #recipe @cheftomwalton Keep posted for more delicious roasted baby carrots recipe coming soon! . . . #fruitologist #myfruitologist #rozelle #sydney #bondi #yourlocalgreengrocer #healthyeating #healthyliving #healthychoices #healthylifestyle #healthyfood #premiumproduce #wellness #organic #fresh #fruit #veggies #inseasonnow #nutritious #yummy #youarewhatyoueat #foodpics #instafood See more

01.01.2022 Christmas Gift Ideas || Premium panettones - this year's range is superb - Enjoy! #panettone . . .... #fruitologist #myfruitologist #rozelle #sydney #bondi #yourlocalgreengrocer #healthyeating #healthyliving #healthychoices #healthylifestyle #healthyfood #premiumproduce #wellness #organic #fresh #fruit #veggies #inseasonnow #nutritious #yummy #youarewhatyoueat #foodpics #instafood See more

01.01.2022 Sunday brunch done beautifully here at @myfruitologist Union Place. How are you enjoying the last days of Winter?

01.01.2022 Be kind to yourself. Everyday. If you need some inspo on how to treat yourself, weve got you covered - how about a delicious lunch?