An American twist on a classic. Using orange chicken as the filling for San Choy Bow instead of pork mince. It’s zesty and so flavorful.

An umami-drenched tuna with wasabi cream and a prosecco sauce. It’s indulgent, celebratory and extra fun.

A creamy dip inspired by a savoury yogurt bowl.

A celebration soba noodle salad with crushed seaweed sheets and pistachio.

A mediterranean inspired salad of blood orange dressed white beans and green olives.

Gingerbread meets pumpkin in the most comforting fall breakfast — pumpkin pancakes with a coconut gingerbread whip. So easy, too!

A monochromatic green sauce to dress a creamy plate of stracciatella.

An autumnal dessert with apple butter, cherry compote and a cookie crumb — it’s an apple and cherry bomb!

A super tasty sandwich with an olive and caper salsa plus a dill tartare sauce.

Juicy chicken meatballs on a bed of whipped ricotta, finished with a truffle brown butter.

A mediterranean seven layer dip with turmeric hummus, whipped feta, olive tapenade and more.

Two dips, mixed together to create the prettiest sunset color. Roasted beetroot and pumpkin, seasonings and tahini make the ultimate fall dip.

Tuna tostadas with mango salsa and guacamole plus fried onions for extra flavor and texture.

A bright and spring vegetable forward dish — smear on the whipped feta with crunchy veggies over top a slice of toasted sourdough. Heaven.

Raw salmon with pickled beetroot and chives with rice crisps.

A golden, summery salsa with fresh corn, feta and mango.

A rainbow crudités platter with pink goat’s cheese to impress your guests.