Kelly Gibney's Creamy Mushroom & Cashew Pasta

Kelly Gibney's Creamy Mushroom & Cashew Pasta

Been thinking about transitioning to a more plant based diet, but struggling to come to terms with passing on your favourite Creamy Carbonara or Mum's Mac & Cheese? Well, this dish is for you! The incredible Kelly Gibney has proven that you can still enjoy an incredibly rich and creamy carbonara without any of the cream or cheese - trust us, you won't even miss the stuff... 
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Jordan Rondel of The Caker Spiced Banana Date Loaf

Jordan Rondel of The Caker Spiced Banana Date Loaf

We challenged celebrity baker and master of cakes Jordan Rondel of The Caker to make a plant-based dish for The Unbakery Café. The result? A sweet-tooth and cake lovers version of a wholefoods breakfast!

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Sunniva Holt's Salted Caramel Cookie Dough Bliss Balls

Sunniva Holt's Salted Caramel Cookie Dough Bliss Balls

We asked super mum and healthy lifestyle guru Sunniva Holt to create a simple, easy and delicious plant based recipe perfect for the kids lunch boxes! The result? These incredibly easy and totally delicious Salted Caramel Cookie Dough Bliss Balls!

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Nicola Galloway of Homegrown Kitchen's Spring Salad with Grilled Orange & Miso

Nicola Galloway of Homegrown Kitchen's Spring Salad with Grilled Orange & Miso

As part of our nationwide September Plant Based Challenge, we asked passionate foodie and homegrown cook Nicola Galloway of Homegrown Kitchen to create a delicious and seasonal plant based recipe for us to showcase just how easy it is to add more seasonal veggies to your plate! The result? This incredibly simple throw together Spring salad!

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Nutritionist Danijela of Healthy Always Rainbow Bowl

Nutritionist Danijela of Healthy Always Rainbow Bowl

As part of our nationwide September Plant Based Challenge, we asked kiwi nutritionist, passionate foodie and blogger Danijela of Healthy Always to create a quick, easy, satisfying and nourishing plant based recipe for us to showcase just how delicious and easy it is to add more veggies to your plate!

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Simon Wright of The French Cafe Moroccan Spiced Eggplant

Simon Wright of The French Cafe Moroccan Spiced Eggplant

Second up in our nationwide Plant Based Challenge is Simon Wright from world renowned and award-winning The French Cafe, with this Moroccan inspired Eggplant & Chickpea Tajine. 

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Gem McLeod of Recovering Raw Healing Thai Curry

Gem McLeod of Recovering Raw Healing Thai Curry

As part of our nationwide September Plant Based Challenge, we asked plant based foodie and blogger Gem McLeod of Recovering Raw to create a quick, easy, satisfying and nourishing plant based recipe for us to showcase just how delicious and easy it is to add more veggies to your plate! The result? This beautifully fragrant and warming Healing Thai Curry. 

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Nadia Lim's Eggplant Curry Laksa

Nadia Lim's Eggplant Curry Laksa

To coincide with the release of Megan's new plant-based cookbook, we decided to challenge four of the most influential chefs and cooks in NZ to create a plant-based dish for The Unbakery menu. First up in our Plant Based Challenge is Nadia Lim with this incredibly fragrant and flavourful Eggplant Curry Laksa...

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Parsnip Carbonara with Oyster Mushrooms

Parsnip Carbonara with Oyster Mushrooms

I thought seeing as we only have one more week left of winter it would be nice to celebrate it with one of our most loved Little Bird cafe comfort meals. This deliciously creamy carbonara takes just a few minutes to whip up.

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Strawberries & Cream Ice Blocks

Strawberries & Cream Ice Blocks

Kids love these ice blocks – they taste like a strawberry milkshake on a stick. The freeze-dried berries add an extra flavour burst to the ice blocks. If you can’t get hold of any, add a few raspberries instead to up the flavour intensity

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Vietnamese Crepe

Vietnamese Crepe

An absolutely gorgeous dish, this is the best of cooked and raw food: a fermented crèpe for the cooked part, and pickled carrots and an abundance of fresh greens, sprouts, herbs and avocado for the raw filling.

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Espresso Chocolate Tart

Espresso Chocolate Tart

This tart is filled with all the rich chocolatey and coffee flavours you want in an espresso tart, but with a lovely light mousse-like texture that makes it feel a little less indulgent, due to the use of avocado. If you haven’t made an avocado based dessert before, you will be shocked at how well they work as the main body of a tart, ice cream or mousse. 

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