Homemade Labne & Zaatar

Chef: Justine
Serves: 4
Time: 15 minutes + overnight straining

500gm Greek yoghurt
1 tsp. salt

3 tbs. dried thyme
3 tbs. sesame seeds, toasted
3 tbs. sumac
1 tbs. cumin
½ tsp. salt
Extra virgin olive oil


For the Labne line a large bowl with muslin cloth. Mix the yoghurt and salt together and then pour into the muslin cloths. Bring all the sides of the cloth together and then tie. Place in a bowl in a sieve. Refrigerate overnight or even for 2 days. Discard the liquid that has gathered at the bottom of the bowl and then store the labne in airtight container until ready to use.

Place all the za’atar ingredients into a mortar and pestle and pound to combine. Keep in an air tight jar with all your other spices.

Serve the labne with a good drizzle of olive oil and sprinkle with a little za’atar. Serve as a dip with crispy lavosh or Lebanese bread.










• 1 LIME






Grate the ginger, garlic, and chilli into a mixing bowl. Add finely chopped shallots and chopped coriander. Squeeze in the juice of the lime and lemon. Julienne the snow peas and the spring onion and add to the mixing bowl. Salt both sides of the fish fillet and place in the middle of a large piece of non-stick paper. Top the fillet with the vegetable and juice mix and fold the paper tight around the fillet, enclosing it in a parcel. Place the fish parcel onto a large piece of foil and enclose again. Your fish is ready to put in the oven. Serve!

Vanilla Caramel Popcorn

WEF_Ep19_Vanilla caramel popcorn


¼ cup PureHarvest Olive Oil

¾ cup popcorn kernels

¾ – 1 cup PureHarvest Rice Malt Syrup

2 tablespoons butter or coconut oil

2 teaspoons vanilla extract

1 ½ cups roasted nuts (we used pecans, almonds and cashews)

Pinch baking soda

Salt to taste


  1. Pop the mixed nuts on a tray and put into a 160°C oven to roast. They should take around 10 minutes.
  2. While the nuts are roasting it’s time to make the popcorn. If you have a popcorn machine feel free to use it (just follow the instructions). Otherwise making the perfect popcorn on the stove is really simple. Heat the olive oil in a heavy based pot. Pour in the popcorn kernels into the pot and place the lid on. Once you hear the kernels begin to pop, give the saucepan a shake, this helps the kernels from sticking to the bottom on the pot. As soon as the popcorn stops popping, or the popping becomes quiet, remove from the stove and pour into a large bowl, and set aside.
  3. Check the nuts in the oven. You want them to be lightly browned. Once ready remove from the oven and add to the popcorn.
  4. Now it’s time to make the vanilla caramel. Place the rice malt, butter and vanilla into a small saucepan and bring to the boil, stirring continuously. Pop in a pinch of baking powder. Once the mixture is frothing remove from the heat and pour over the popcorn and nuts. Give it a good stir to ensure all the popcorn and nuts are evenly coated with the caramel.
  5. Place the mixture on the baking tray and pop into the oven for 5-10 minutes.
  6. Allow the popcorn to cool slightly before breaking it up and popping it into a bowl.
  7. This popcorn is great for movie nights at home, a delicious snack and also great for kids’ birthday parties. It’s cane sugar free and is a great alternative to your store bought popcorn.

Grilled Banana Crumble with Coconut & Lime Custard

WEF_Ep23_TABLE OF PLENTY_Grilled  with Coconut and Lime Custard

Recipe by Dani Venn

Serves: 4

Prep Time: 20 minutes

Cook Time: 20 minutes



400mls coconut milk, stirred well

1 lime, zest finely grated

1 tablespoon coconut nectar (see note)

3 free range egg yolks

1 teaspoon tapioca / arrowroot flour


3 – 4 bananas, sliced 5cm thick on the side

1 lime, juice only

2 teaspoons coconut nectar



Preheat fan-forced oven to 180 degrees on grill with fan on setting.

To make custard place coconut milk, lime zest and coconut nectar in saucepan over low heat, stir well to combine and heat up until just below simmering point.

Whisk egg yolks and flour together in mixing bowl, when coconut milk mixture is hot, add a little to egg yolks then whisk, then add remaining coconut milk mixture, whisk together well, then put mixture back into saucepan over low heat and stir with flexible spatula for about 5 mins until mixture is thickened. Turn off heat and set aside.

Meanwhile, add bananas to ceramic baking dish. Mix together lime juice and coconut nectar and pour glaze over bananas ensuring they are well coated. Place bananas in oven for 5 minutes, then remove and baste bananas in glaze, cook for a further 5 minutes, remove from oven, top with Table of Plenty Banana or Gingerbread Clusters, heat in oven for a further 2 minutes, remove from oven.

Serve crumble with warm custard and extra lime zest.


  • Coconut nectar is preferred for this recipe however if you can not source maple syrup is a good alternative

Ben’s Spring Rolls

Serves 4


4 medium potatoes peeled and quartered and boiled until tender

6 large leaves of Swiss chard, stalks and leaves separated

1 head Cavalo Nero leaves stripped from the stalk

1⁄4 Chinese cabbage finely shredded

1⁄2 Butter cabbage

1⁄2 Savoy cabbage

3 onions sliced

1 tablespoon finely grated ginger

1 tablespoon chopped garlic

3 tablespoons curry powder

1 vegetable stock cube

1 litre sunflower oil

Sweet chilli sauce

Large rice paper roll wrappers


Blanche all of the cabbages except the Chinese cabbage in salted boiling water until tender. Drain and allow to cool. Once cool squeeze dry and chop. Set to one side. In a wok or large pot, heat two tablespoons of sunflower oil. Add the onions and a good pinch of salt, sauté until soft. Add the ginger, garlic, curry powder and vegetable stock cube and sauté until aromatic, about 2 minutes. Then add the chopped cabbages and sauté until the cabbage wilts down and the flavours blend well – about 5 minutes. Finally add the Chinese cabbage and boiled potatoes and stir well. Remove from the heat and allow to cool. To make the spring rolls, soak the large rice paper roll wrappers in warm water until soft. Remove to a clean board and pat dry. Place two tablespoons of vegie mix in the centre of the rice paper. Fold over the bottom edge and gently pull firm. Fold in both edges and continue to roll into a cigar shape. Ensure that they are well sealed at the edges and the final fold and put on a tray. Repeat with the rest of the filling. You will get at least 20.Then heat the remaining sunflower oil in a work until hot (180 degrees) and fry the rice paper rolls a few at a time until golden and crisp. Serve with sweet chilli sauce.

Avocado Pesto

Chef: Zoe Bingley-Pullin

Serves: 2


1 large ripe avocado, pit and seed removed, chopped

1⁄2 cup fresh basil leaves

2 tbsp. unsalted raw cashews

1⁄4 cup grated Parmesan cheese

3 tbsp. fresh lemon juice

2 cloves garlic, crushed

1 tsp. salt

1⁄2 tsp. black pepper

4-6 tbsp. water, as needed


Combine all ingredients, except water, in a food processor; puree until smooth. With machine running, slowly add water to mixture until desired consistency is reached. Serve immediately or well chilled.

Vegan Sweet Potatoes Brownies with Salted Peanut Butter Ice Cream

WEF_Ep21_Mayvers_Vegan_Sweet Potatoe Brownies

Recipe by Dani Venn

Serves: 10

Prep Time: 15 minutes

Cook Time: 25 minutes, plus freezing overnight



2 sweet potatoes, cut into 5cm rounds

1 cup tightly packed medjool dates, seeds removed (approx. 20 dates)

1 cup almond or hazelnut meal

½ cup raw cacao

½ cup arrowroot flour

1 cup Mayver’s Dark Chocolate Super Spread

¼ cup coconut nectar or maple syrup

Ice Cream

2 large bananas, cut into 5cm chunks (see tips)

1/3 cup smooth Mayver’s peanut butter

Pinch of sea salt flakes, (optional)


  1. Line a 30 x 20cm baking tray with baking paper, preheat fan-forced oven to 180 degrees
  2. Place sweet potato in a large steamer for 20 minutes or until very soft, remove from steamer and place in high powered food processor along with dates. Process on high until completely combined and mixture is smooth.
  3. Add almond meal, cacao, flour, Mayver’s Dark Chocolate Superfood Spread and coconut nectar to blender and process mixture until smooth and well combined.
  4. Add mixture to baking tray and smooth out surface. Place in oven and bake for 20  – 25 minutes. When cooked, remove from oven and allow to cool slightly before cutting into squares.
  5. To make ice cream place frozen banana into high-powered food processor, blend on high until smooth and creamy. Add peanut butter and process till combined. Taste and add salt flakes if needed. Best served as soon as it is made.
  6. Serve brownie whilst still warm with a scoop of ice cream


  •   Do not peel sweet potato to retain extra nutrients
  •   You can find medjool dates in the fresh food section of your supermarket, if you can not source fresh dates, you can use dried however they may need to be soaked in warm water prior to use.
  •  Brownie should be still soft and fudgy when removing from oven although look for a slightly hardened surface to know its cooked through.
  •   To freeze banana place on baking tray and place in freezer overnight to become frozen.
  •   Store brownie in an air-tight container
  •   Ice cream best eaten when made, or keep in the freezer in small portions that can easily be re-blended before serving. Eg: Store in flexible moulds in small containers lined with baking paper.