Seasonal soups, family casseroles, native Australian flavours and flexible everyday meals for cooking real food with confidence.

Whole-Food Cooking for Real Life

Traditional cooking is not about recreating the past perfectly. It is about carrying useful food knowledge into the kitchen we have today: using what is in season, building flavour slowly, wasting less and turning straightforward ingredients into meals people genuinely want to share.

Across cultures, the details differ but the rhythm is familiar. Broths stretch ingredients into soups. Beans and grains make meals satisfying. Slow cooking tenderises economical cuts. Leftovers become tomorrow's lunch. Seasonal produce decides what goes into the pot.

This collection brings those ideas into modern Australian kitchens. The recipes draw inspiration from Mediterranean, Middle Eastern, Japanese and Australian home cooking, with several contemporary recipes featuring native Australian ingredients. They are designed to be practical, flexible and complete, with real quantities and step-by-step methods.

Key Takeaways

·       Choose seasonal produce and swap vegetables according to availability.

·       Use soups, casseroles, tray bakes and grain bowls as flexible meal frameworks.

·       Cook once and use leftovers safely in lunches, soups or frittatas.

·       Introduce native Australian ingredients thoughtfully and source them from reputable suppliers.

·       Treat bone broth as a versatile cooking ingredient for soups, grains, sauces and slow-cooked meals.

A Note on Native Australian Ingredients

Aboriginal and Torres Strait Islander peoples have developed diverse and sophisticated food knowledge over tens of thousands of years. That knowledge is connected to particular Nations, communities, seasons and Country; it is not one single tradition.

The recipes here are contemporary Australian home recipes inspired by native ingredients such as lemon myrtle, pepperberry, finger lime, wattleseed, Kakadu plum and bush tomato. They are not presented as traditional Indigenous recipes. Choose responsibly sourced ingredients and follow supplier directions, as flavour intensity can vary.

How to Use Bone Broth in These Recipes

Prepared bone broth can replace stock or some of the cooking liquid in soups, stews, grains and sauces. Follow the directions on your Broth & Co product to prepare the volume listed in each recipe. Taste before adding salt, particularly when a recipe also contains tamari, parmesan or other savoury ingredients.

Not sure which format best suits your cooking? Read Which Broth + Co Bone Broth Is Right for You? A Complete Comparison Guide.

Soups and Broth Bowls

Soups make seasonal vegetables, legumes, noodles and leftovers easy to turn into a complete meal. Adjust the thickness with a little extra broth or water.

1. Classic Australian Vegetable Bone Broth Soup

Serves: 4–6 | Preparation: 15 minutes | Cooking: 30 minutes

Ingredients

·       1 tablespoon extra virgin olive oil

·       1 brown onion, diced

·       2 garlic cloves, crushed

·       2 carrots, sliced

·       2 celery stalks, sliced

·       2 cups pumpkin, cut into 2 cm cubes

·       1 zucchini, diced

·       1 cup green beans, cut into 3 cm lengths

·       1 litre prepared Broth & Co Original Bone Broth

·       1 teaspoon fresh thyme leaves

·       2 tablespoons chopped flat-leaf parsley

·       Sea salt and freshly ground black pepper, to taste

Method

1.         Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, carrot and celery and cook for 5–6 minutes, stirring, until softened.

2.         Add the pumpkin, zucchini and green beans. Pour in the prepared bone broth and add the thyme.

3.         Bring to a gentle simmer. Partially cover and cook for 20–25 minutes, or until the vegetables are tender.

4.         Season to taste, stir through the parsley and serve warm.

Make It Work for You

Use peas and asparagus in spring, tomatoes and basil in summer, mushrooms in autumn, or parsnip and kale in winter.

2. Mediterranean White Bean and Vegetable Soup

Serves: 4–6 | Preparation: 15 minutes | Cooking: 30 minutes

Ingredients

·       1 tablespoon extra virgin olive oil

·       1 brown onion, diced

·       2 garlic cloves, crushed

·       2 carrots, diced

·       2 celery stalks, diced

·       1 zucchini, diced

·       2 x 400 g cans cannellini beans, drained and rinsed

·       1 x 400 g can diced tomatoes

·       1 litre prepared Broth & Co Original Bone Broth

·       1 teaspoon dried rosemary

·       1 teaspoon dried oregano

·       2 cups baby spinach

·       2 tablespoons chopped parsley

·       Extra virgin olive oil, to serve

Method

5.         Heat the oil in a large saucepan over medium heat. Cook the onion, garlic, carrot and celery for 6 minutes.

6.         Add the zucchini, beans, tomatoes, broth, rosemary and oregano. Bring to a simmer.

7.         Cook uncovered for 20–25 minutes, stirring occasionally, until the vegetables are tender and the soup has thickened slightly.

8.         Stir through the spinach until wilted. Finish with parsley and a small drizzle of olive oil.

Make It Work for You

Add cooked barley or small pasta for a heartier bowl.

3. Japanese-Inspired Mushroom Bone Broth Bowl

Serves: 4 | Preparation: 15 minutes | Cooking: 15 minutes

Ingredients

·       1 litre prepared Broth & Co NAKED Bone Broth

·       2 teaspoons finely grated ginger

·       250 g mixed mushrooms, sliced

·       2 tablespoons tamari

·       200 g dried soba noodles

·       2 baby bok choy, quartered

·       2 cups baby spinach

·       2 spring onions, thinly sliced

·       2 teaspoons sesame seeds

Method

9.         Bring a saucepan of water to the boil and cook the soba noodles according to packet directions. Drain and divide among four bowls.

10.    Meanwhile, bring the bone broth and ginger to a gentle simmer. Add the mushrooms and cook for 7–8 minutes.

11.    Stir in the tamari, bok choy and spinach and cook for 2 minutes, until just tender.

12.    Ladle the broth and vegetables over the noodles. Top with spring onion and sesame seeds.

Make It Work for You

For a gluten-free meal, check the tamari and choose 100% buckwheat soba or rice noodles.

4. Middle Eastern Red Lentil Soup

Serves: 6 | Preparation: 15 minutes | Cooking: 35 minutes

Ingredients

·       2 tablespoons extra virgin olive oil

·       1 brown onion, diced

·       2 carrots, diced

·       2 garlic cloves, crushed

·       1 teaspoon ground cumin

·       1/2 teaspoon ground turmeric

·       1 1/2 cups red lentils, rinsed

·       1 litre prepared Broth & Co Bone Broth

·       500 ml water

·       Juice of 1/2 lemon

·       2 tablespoons chopped parsley

Method

13.    Heat the oil in a large saucepan. Cook the onion and carrot for 6 minutes, then add the garlic, cumin and turmeric and cook for 1 minute.

14.    Add the lentils, bone broth and water. Bring to the boil, then reduce the heat and simmer for 25–30 minutes.

15.    Blend all or part of the soup to your preferred texture.

16.    Stir in the lemon juice, season to taste and finish with parsley.

Make It Work for You

Serve with wholegrain flatbread and a spoonful of plain yoghurt.

5. Modern Australian Pumpkin and Lemon Myrtle Soup

Serves: 4–6 | Preparation: 15 minutes | Cooking: 45 minutes

Ingredients

·       1 kg pumpkin, peeled and cut into 3 cm cubes

·       1 tablespoon extra virgin olive oil

·       1 brown onion, diced

·       2 garlic cloves, crushed

·       1 litre prepared Broth & Co Bone Broth

·       1/2 teaspoon ground lemon myrtle

·       1/4 cup pepitas

·       Plain Greek yoghurt and parsley, to serve

Method

17.    Heat the oven to 200°C conventional (180°C fan-forced). Toss the pumpkin with half the oil and roast for 30 minutes, until caramelised.

18.    Heat the remaining oil in a large saucepan and cook the onion for 5 minutes. Add the garlic and cook for 30 seconds.

19.    Add the roasted pumpkin and bone broth. Simmer for 10 minutes, then blend until smooth.

20.    Remove from the heat and stir through the lemon myrtle. Serve with pepitas, yoghurt and parsley.

Make It Work for You

Lemon myrtle is aromatic, so start with the measured amount and adjust only after tasting.

6. Italian Rustic Minestrone

Serves: 6 | Preparation: 20 minutes | Cooking: 35 minutes

Ingredients

·       1 tablespoon extra virgin olive oil

·       1 brown onion, diced

·       2 carrots, diced

·       2 celery stalks, diced

·       2 garlic cloves, crushed

·       1 zucchini, diced

·       1 cup green beans, sliced

·       1 x 400 g can diced tomatoes

·       1 litre prepared Broth & Co Bone Broth

·       1 x 400 g can cannellini beans, drained and rinsed

·       3/4 cup small pasta

·       2 cups shredded silverbeet or kale

·       1/4 cup basil leaves

·       Finely grated parmesan, optional

Method

21.    Heat the oil in a large saucepan. Cook the onion, carrot and celery for 6 minutes. Add the garlic and zucchini and cook for 2 minutes.

22.    Add the green beans, tomatoes and broth. Bring to a simmer and cook for 15 minutes.

23.    Add the cannellini beans and pasta. Cook for 8–10 minutes, or until the pasta is al dente.

24.    Stir through the silverbeet and cook for 2 minutes. Serve with basil and parmesan, if using.

Make It Work for You

Minestrone is designed to change with the season; use the vegetables already in your crisper.

Native Australian Flavours

These contemporary recipes offer approachable ways to become familiar with several native Australian ingredients. Begin with modest amounts and taste as you go.

7. Lemon Myrtle Chicken and Vegetable Soup

Serves: 4–6 | Preparation: 15 minutes | Cooking: 30 minutes

Ingredients

·       1 tablespoon extra virgin olive oil

·       1 brown onion, diced

·       2 carrots, sliced

·       2 celery stalks, sliced

·       500 g boneless chicken thigh, cut into bite-sized pieces

·       1 litre prepared Broth & Co Original Bone Broth

·       1 cup frozen peas

·       2 cups baby spinach

·       1/2 teaspoon ground lemon myrtle

·       2 tablespoons chopped parsley

Method

25.    Heat the oil in a large saucepan. Cook the onion, carrot and celery for 5 minutes.

26.    Add the chicken and cook for 4 minutes, turning, until lightly coloured.

27.    Pour in the bone broth and simmer gently for 18–20 minutes, or until the chicken is cooked through.

28.    Add the peas and spinach for the final 3 minutes. Remove from the heat, stir through the lemon myrtle and parsley, and serve.

Make It Work for You

Adding lemon myrtle after cooking helps preserve its bright citrus aroma.

8. Native Pepperberry Beef Casserole

Serves: 6 | Preparation: 20 minutes | Cooking: 3 hours 15 minutes

Ingredients

·       1 kg beef chuck, cut into 4 cm pieces

·       2 tablespoons extra virgin olive oil

·       2 brown onions, sliced

·       3 carrots, cut into chunks

·       2 celery stalks, sliced

·       250 g mushrooms, halved

·       2 tablespoons tomato paste

·       750 ml prepared Broth & Co BEEFY Bone Broth

·       2 sprigs thyme

·       1 teaspoon ground native pepperberry

·       2 tablespoons chopped parsley

Method

29.    Heat the oven to 160°C conventional (140°C fan-forced). Pat the beef dry. Heat half the oil in a flameproof casserole and brown the beef in batches.

30.    Add the remaining oil, onions, carrots, celery and mushrooms. Cook for 6 minutes, then stir in the tomato paste.

31.    Return the beef to the casserole. Add the broth and thyme, cover and cook in the oven for 2 1/2–3 hours, until tender.

32.    Stir through the native pepperberry, season to taste and finish with parsley.

Make It Work for You

Serve with mashed sweet potato or steamed greens.

9. Finger Lime Barramundi with Dill Salad

Serves: 4 | Preparation: 15 minutes | Cooking: 10 minutes

Ingredients

·       4 x 160 g skin-on barramundi fillets

·       1 tablespoon extra virgin olive oil

·       1 Lebanese cucumber, ribboned

·       120 g mixed salad leaves

·       1/2 avocado, sliced

·       2 tablespoons chopped dill

·       1 tablespoon lemon juice

·       1 finger lime, halved

·       Sea salt and black pepper

Method

33.    Pat the barramundi dry and season lightly. Heat 2 teaspoons of the oil in a frying pan over medium-high heat.

34.    Cook the fish skin-side down for 4–5 minutes, pressing gently for the first 30 seconds. Turn and cook for 2–3 minutes, until just cooked.

35.    Toss the cucumber, leaves, avocado and dill with the remaining oil and lemon juice.

36.    Divide the salad among plates, add the barramundi and spoon finger lime pearls over the fish.

Make It Work for You

Finger lime is added at the end so its bright pearls retain their texture.

Breakfasts and Light Meals

Breakfasts and lighter meals can still deliver variety, texture and satisfying whole-food ingredients without becoming complicated.

10. Wattleseed Overnight Oats

Serves: 2 | Preparation: 10 minutes plus chilling | Cooking: None

Ingredients

·       1 cup rolled oats

·       1 cup milk of choice

·       1/2 cup plain Greek yoghurt

·       1 teaspoon ground wattleseed

·       1 tablespoon chia seeds

·       1 teaspoon honey, optional

·       1 cup seasonal berries

·       2 tablespoons chopped macadamias

Method

37.    Combine the oats, milk, yoghurt, wattleseed, chia seeds and honey in a bowl or two jars.

38.    Cover and refrigerate for at least 6 hours or overnight.

39.    Stir before serving, adding a splash of milk if needed.

40.    Top with berries and macadamias.

Make It Work for You

Toast wattleseed briefly in a dry pan for a deeper roasted aroma, taking care not to burn it.

Slow-Cooked Family Meals

Slow cooking rewards a little preparation with tender, flavourful meals that can often be made ahead and reheated.

11. Bush Tomato Beef and Bean Stew

Serves: 6 | Preparation: 20 minutes | Cooking: 2 hours 30 minutes

Ingredients

·       800 g beef chuck, cut into 3 cm pieces

·       1 tablespoon extra virgin olive oil

·       1 brown onion, diced

·       2 carrots, diced

·       2 garlic cloves, crushed

·       2 tablespoons tomato paste

·       1 x 400 g can diced tomatoes

·       750 ml prepared Broth & Co BEEFY Bone Broth

·       1 x 400 g can kidney beans, drained and rinsed

·       2 teaspoons bush tomato seasoning

·       1/2 teaspoon ground native pepperberry

Method

41.    Heat the oil in a heavy saucepan and brown the beef in batches. Set aside.

42.    Cook the onion and carrot for 6 minutes. Add the garlic and tomato paste and cook for 1 minute.

43.    Return the beef to the pan with the tomatoes and broth. Cover and simmer gently for 2 hours.

44.    Add the beans and cook uncovered for 20 minutes. Stir through the bush tomato and pepperberry, then season to taste.

Make It Work for You

Serve with brown rice or crusty wholegrain bread.

Vegetables and Sides

Simple vegetable dishes can carry a meal, use seasonal abundance and make familiar dinners more colourful.

12. Native Herb Roast Vegetables

Serves: 6 as a side | Preparation: 15 minutes | Cooking: 40 minutes

Ingredients

·       500 g pumpkin, cut into 3 cm pieces

·       2 medium sweet potatoes, cut into 3 cm pieces

·       4 carrots, cut into batons

·       1 red onion, cut into wedges

·       2 tablespoons extra virgin olive oil

·       1/2 teaspoon ground lemon myrtle

·       1 teaspoon dried native thyme or regular thyme

·       Sea salt and black pepper

Method

45.    Heat the oven to 210°C conventional (190°C fan-forced). Line two trays with baking paper.

46.    Toss the pumpkin, sweet potato, carrots and onion with the oil, thyme, salt and pepper.

47.    Spread in a single layer and roast for 35–40 minutes, turning once, until caramelised and tender.

48.    Sprinkle with lemon myrtle immediately before serving.

Make It Work for You

Using two trays prevents overcrowding and helps the vegetables roast rather than steam.

Breakfasts and Light Meals

Breakfasts and lighter meals can still deliver variety, texture and satisfying whole-food ingredients without becoming complicated.

13. Kakadu Plum Yoghurt Bowl

Serves: 2 | Preparation: 10 minutes | Cooking: None

Ingredients

·       1 1/2 cups plain Greek yoghurt

·       1/2 teaspoon Kakadu plum powder

·       1 teaspoon honey, optional

·       1 cup seasonal berries or sliced stone fruit

·       2 tablespoons chopped macadamias

·       2 tablespoons pumpkin seeds

·       2 tablespoons rolled oats

Method

49.    Stir the Kakadu plum powder and honey through the yoghurt until evenly combined.

50.    Divide the yoghurt between two bowls.

51.    Top with fruit, macadamias, pumpkin seeds and oats.

52.    Serve immediately.

Make It Work for You

Kakadu plum powder is naturally tart; begin with 1/2 teaspoon and adjust to taste.

Soups and Broth Bowls

Soups make seasonal vegetables, legumes, noodles and leftovers easy to turn into a complete meal. Adjust the thickness with a little extra broth or water.

14. Native Mushroom Bone Broth

Serves: 4 | Preparation: 10 minutes | Cooking: 20 minutes

Ingredients

·       1 litre prepared Broth & Co NAKED Bone Broth

·       150 g Swiss brown mushrooms, sliced

·       100 g oyster mushrooms, torn

·       100 g shiitake mushrooms, sliced

·       2 teaspoons grated ginger

·       1 tablespoon tamari

·       1/4 teaspoon ground lemon myrtle

·       2 spring onions, sliced

·       1/4 cup coriander leaves

Method

53.    Bring the broth and ginger to a gentle simmer in a saucepan.

54.    Add all the mushrooms and cook for 12–15 minutes, until tender.

55.    Stir in the tamari and remove from the heat.

56.    Add the lemon myrtle, divide among bowls and finish with spring onion and coriander.

Make It Work for You

For a complete meal, add tofu, shredded chicken or cooked noodles.

Slow-Cooked Family Meals

Slow cooking rewards a little preparation with tender, flavourful meals that can often be made ahead and reheated.

15. One-Pot Chicken and Vegetable Stew

Serves: 6 | Preparation: 15 minutes | Cooking: 40 minutes

Ingredients

·       1 tablespoon extra virgin olive oil

·       600 g boneless chicken thigh, diced

·       1 brown onion, diced

·       2 carrots, sliced

·       2 celery stalks, sliced

·       2 medium potatoes, cut into 2 cm pieces

·       1 zucchini, diced

·       1 litre prepared Broth & Co Original Bone Broth

·       1 teaspoon dried thyme

·       1 cup frozen peas

·       2 tablespoons chopped parsley

Method

57.    Heat the oil in a large heavy saucepan. Brown the chicken in two batches and set aside.

58.    Cook the onion, carrot and celery for 5 minutes. Add the potatoes, zucchini, thyme, chicken and broth.

59.    Bring to a simmer, cover and cook for 30 minutes, until the chicken and potatoes are tender.

60.    Stir in the peas for the final 3 minutes. Finish with parsley and season to taste.

Make It Work for You

Cool leftovers promptly and refrigerate for an easy lunch the next day.

16. Slow-Cooked Beef and Mushroom Casserole

Serves: 6 | Preparation: 20 minutes | Cooking: 6–8 hours

Ingredients

·       1 kg beef chuck, cut into 4 cm pieces

·       1 tablespoon extra virgin olive oil

·       2 brown onions, sliced

·       3 garlic cloves, crushed

·       2 carrots, sliced

·       300 g mushrooms, halved

·       2 tablespoons tomato paste

·       750 ml prepared Broth & Co BEEFY Bone Broth

·       2 sprigs rosemary

·       1 tablespoon cornflour mixed with 2 tablespoons water, optional

Method

61.    Heat the oil in a frying pan and brown the beef in batches. Transfer to a slow cooker.

62.    Cook the onions, garlic and carrots in the same pan for 5 minutes. Stir in the tomato paste, then transfer to the slow cooker.

63.    Add the mushrooms, broth and rosemary. Cook on low for 6–8 hours, or until the beef is tender.

64.    For a thicker sauce, stir in the cornflour mixture during the final 20 minutes. Remove the rosemary before serving.

Make It Work for You

Serve with mashed sweet potato, barley or steamed greens.

Tray Bakes and Easy Dinners

These flexible dinners keep washing-up manageable and make it easy to combine vegetables, legumes, grains and quality protein.

17. Mediterranean Chickpea Tray Bake

Serves: 4 | Preparation: 15 minutes | Cooking: 35 minutes

Ingredients

·       1 x 400 g can chickpeas, drained and rinsed

·       500 g pumpkin, cut into 2 cm pieces

·       1 zucchini, thickly sliced

·       1 red capsicum, cut into chunks

·       1 red onion, cut into wedges

·       250 g cherry tomatoes

·       2 tablespoons extra virgin olive oil

·       2 garlic cloves, crushed

·       1 teaspoon dried rosemary

·       1 cup quinoa

·       2 cups prepared Broth & Co NAKED Bone Broth

·       80 g feta

·       1/4 cup parsley

Method

65.    Heat the oven to 210°C conventional (190°C fan-forced). Toss the chickpeas, pumpkin, zucchini, capsicum, onion and tomatoes with the oil, garlic and rosemary.

66.    Spread over a large tray and roast for 30–35 minutes, turning once.

67.    Meanwhile, rinse the quinoa. Combine it with the broth in a saucepan, bring to a simmer, cover and cook for 15 minutes. Rest for 5 minutes and fluff.

68.    Divide the quinoa among bowls. Top with the roasted vegetables, feta and parsley.

Make It Work for You

Swap the vegetables with the seasons while keeping the chickpeas and quinoa as the base.

Soups and Broth Bowls

Soups make seasonal vegetables, legumes, noodles and leftovers easy to turn into a complete meal. Adjust the thickness with a little extra broth or water.

18. Japanese Chicken and Greens Broth Bowl

Serves: 4 | Preparation: 15 minutes | Cooking: 20 minutes

Ingredients

·       1 litre prepared Broth & Co NAKED Bone Broth

·       2 teaspoons grated ginger

·       400 g chicken breast, thinly sliced

·       200 g rice noodles

·       200 g mushrooms, sliced

·       2 baby bok choy, quartered

·       2 tablespoons tamari

·       2 spring onions, sliced

·       1 teaspoon sesame oil, optional

Method

69.    Prepare the rice noodles according to packet directions, drain and divide among four bowls.

70.    Bring the broth and ginger to a gentle simmer. Add the chicken and mushrooms and cook for 6–8 minutes, until the chicken is cooked through.

71.    Add the bok choy and tamari and cook for 2 minutes.

72.    Ladle over the noodles and finish with spring onion and sesame oil, if using.

Make It Work for You

Keep the broth at a gentle simmer so the chicken stays tender.

Slow-Cooked Family Meals

Slow cooking rewards a little preparation with tender, flavourful meals that can often be made ahead and reheated.

19. Australian Lamb and Root Vegetable Hotpot

Serves: 6 | Preparation: 20 minutes | Cooking: 3 hours

Ingredients

·       1 kg boneless lamb shoulder, cut into 4 cm pieces

·       1 tablespoon extra virgin olive oil

·       1 brown onion, sliced

·       3 carrots, cut into chunks

·       2 parsnips, cut into chunks

·       1 medium sweet potato, cut into 3 cm pieces

·       2 tablespoons tomato paste

·       750 ml prepared Broth & Co Bone Broth

·       2 sprigs rosemary

·       2 tablespoons chopped parsley

Method

73.    Heat the oven to 160°C conventional (140°C fan-forced). Brown the lamb in oil in a flameproof casserole, working in batches.

74.    Add the onion, carrots and parsnips and cook for 5 minutes. Stir in the tomato paste.

75.    Return the lamb to the pan with the sweet potato, broth and rosemary. Cover and cook for 2 1/2 hours.

76.    Remove the lid and cook for another 20 minutes. Discard the rosemary, season and finish with parsley.

Make It Work for You

The hotpot can be made a day ahead; cool and refrigerate, then reheat thoroughly.

Vegetables and Sides

Simple vegetable dishes can carry a meal, use seasonal abundance and make familiar dinners more colourful.

20. Family Vegetable Bake

Serves: 6 as a side | Preparation: 20 minutes | Cooking: 40 minutes

Ingredients

·       400 g pumpkin, cut into 2 cm pieces

·       1 medium sweet potato, cut into 2 cm pieces

·       1 small cauliflower, cut into florets

·       1 small broccoli, cut into florets

·       1 tablespoon extra virgin olive oil

·       1/2 cup prepared Broth & Co Bone Broth

·       1 teaspoon dried mixed herbs

·       1/2 cup finely grated parmesan

·       Black pepper

Method

77.    Heat the oven to 200°C conventional (180°C fan-forced). Place the pumpkin and sweet potato in a large baking dish, toss with oil and roast for 15 minutes.

78.    Add the cauliflower and broccoli. Pour the broth around the vegetables and sprinkle with herbs and pepper.

79.    Cover loosely with foil and bake for 15 minutes.

80.    Remove the foil, scatter over the parmesan and bake for 10 minutes, until golden and tender.

Make It Work for You

Serve alongside grilled fish, chicken or a bean salad.

Breakfasts and Light Meals

Breakfasts and lighter meals can still deliver variety, texture and satisfying whole-food ingredients without becoming complicated.

21. Farmers' Market Grain Bowl

Serves: 4 | Preparation: 20 minutes | Cooking: 30 minutes

Ingredients

·       1 cup quinoa, rinsed

·       2 cups prepared Broth & Co NAKED Bone Broth

·       600 g mixed seasonal vegetables, cut into bite-sized pieces

·       1 tablespoon extra virgin olive oil

·       1 x 400 g can chickpeas, drained and rinsed

·       2 cups baby spinach

·       1 avocado, sliced

·       1/4 cup toasted seeds

·       Juice of 1 lemon

·       2 tablespoons extra virgin olive oil, extra

Method

81.    Heat the oven to 210°C conventional (190°C fan-forced). Toss the vegetables with 1 tablespoon oil and roast for 25–30 minutes.

82.    Combine the quinoa and broth in a saucepan. Bring to a simmer, cover and cook for 15 minutes. Rest for 5 minutes.

83.    Whisk the lemon juice with the extra oil. Divide quinoa, vegetables, chickpeas, spinach and avocado among bowls.

84.    Drizzle with the dressing and finish with toasted seeds.

Make It Work for You

Use whatever looks best at the market; the recipe is a framework, not a fixed vegetable list.

Soups and Broth Bowls

Soups make seasonal vegetables, legumes, noodles and leftovers easy to turn into a complete meal. Adjust the thickness with a little extra broth or water.

22. Australian Seafood Chowder

Serves: 6 | Preparation: 20 minutes | Cooking: 30 minutes

Ingredients

·       1 tablespoon extra virgin olive oil

·       1 leek, white part sliced and rinsed

·       2 celery stalks, diced

·       500 g potatoes, cut into 1.5 cm pieces

·       750 ml prepared Broth & Co Original Bone Broth

·       250 ml milk

·       300 g firm white fish, cut into chunks

·       250 g peeled raw prawns

·       1 cup corn kernels

·       2 tablespoons chopped dill

·       Black pepper

Method

85.    Heat the oil in a large saucepan. Cook the leek and celery for 5 minutes without browning.

86.    Add the potatoes and broth. Bring to a simmer and cook for 15 minutes, until the potatoes are almost tender.

87.    Add the milk, fish, prawns and corn. Simmer gently for 5–6 minutes, until the seafood is just cooked.

88.    Season with black pepper and finish with dill. Do not boil after adding the milk.

Make It Work for You

Choose sustainably sourced Australian seafood where available.

Tray Bakes and Easy Dinners

These flexible dinners keep washing-up manageable and make it easy to combine vegetables, legumes, grains and quality protein.

23. Pumpkin, Lentil and Bone Broth Curry

Serves: 6 | Preparation: 15 minutes | Cooking: 35 minutes

Ingredients

·       1 tablespoon extra virgin olive oil

·       1 brown onion, diced

·       2 garlic cloves, crushed

·       1 tablespoon grated ginger

·       1 teaspoon ground turmeric

·       2 teaspoons ground cumin

·       800 g pumpkin, cut into 2 cm pieces

·       1 cup red lentils, rinsed

·       500 ml prepared Broth & Co Bone Broth

·       1 x 400 ml can light coconut milk

·       2 cups baby spinach

·       Coriander and lime wedges, to serve

Method

89.    Heat the oil in a large saucepan. Cook the onion for 5 minutes, then add the garlic, ginger, turmeric and cumin for 1 minute.

90.    Add the pumpkin, lentils, broth and coconut milk. Bring to a simmer.

91.    Cover loosely and cook for 25–30 minutes, stirring occasionally, until the pumpkin and lentils are tender.

92.    Stir through the spinach. Serve with coriander and lime.

Make It Work for You

Add a little water during cooking if the lentils thicken more than you prefer.

Slow-Cooked Family Meals

Slow cooking rewards a little preparation with tender, flavourful meals that can often be made ahead and reheated.

24. Sunday Roast with Bone Broth Gravy

Serves: 6 | Preparation: 20 minutes | Cooking: 1 hour 30 minutes

Ingredients

·       1.5 kg whole chicken or beef roasting joint

·       1 tablespoon extra virgin olive oil

·       1 kg mixed seasonal roasting vegetables

·       2 teaspoons chopped rosemary or thyme

·       500 ml prepared Broth & Co Bone Broth

·       2 tablespoons plain flour

·       2 tablespoons pan juices or olive oil

·       Sea salt and black pepper

Method

93.    Heat the oven to 200°C conventional (180°C fan-forced). Rub the meat with oil, herbs, salt and pepper and arrange the vegetables around it.

94.    Roast according to the weight and cut of meat, until safely cooked. Transfer the meat and vegetables to a platter, cover loosely and rest.

95.    Place the roasting pan over medium heat. Stir the flour into 2 tablespoons of pan juices and cook for 1 minute.

96.    Gradually whisk in the broth, scraping up the browned cooking juices. Simmer for 5–8 minutes, until the gravy coats the back of a spoon. Season and serve.

Make It Work for You

Follow the packaging or butcher's guidance for the exact cooking time and internal temperature of your chosen roast.

Breakfasts and Light Meals

Breakfasts and lighter meals can still deliver variety, texture and satisfying whole-food ingredients without becoming complicated.

25. Savoury Bone Broth Oats with Egg and Spinach

Serves: 2 | Preparation: 10 minutes | Cooking: 12 minutes

Ingredients

·       1 cup rolled oats

·       2 cups prepared Broth & Co NAKED Bone Broth

·       2 eggs

·       2 cups baby spinach

·       1 spring onion, sliced

·       1 teaspoon sesame seeds

·       Black pepper

·       Chilli flakes, optional

Method

97.    Combine the oats and broth in a saucepan. Simmer for 5–6 minutes, stirring, until creamy.

98.    Meanwhile, poach, boil or fry the eggs to your liking.

99.    Stir the spinach through the oats until wilted and season with black pepper.

100.                Divide between bowls and top with egg, spring onion, sesame seeds and chilli flakes, if using.

Make It Work for You

Think of savoury oats as a quick grain bowl: add mushrooms, peas or leftover roast vegetables.

Soups and Broth Bowls

Soups make seasonal vegetables, legumes, noodles and leftovers easy to turn into a complete meal. Adjust the thickness with a little extra broth or water.

26. Farmers' Market Seasonal Soup

Serves: 6 | Preparation: 20 minutes | Cooking: 35 minutes

Ingredients

·       1 tablespoon extra virgin olive oil

·       1 brown onion, diced

·       2 garlic cloves, crushed

·       1.2 kg mixed seasonal vegetables, chopped

·       1 x 400 g can butter beans, drained and rinsed

·       1 litre prepared Broth & Co Bone Broth

·       1 teaspoon dried mixed herbs

·       2 tablespoons chopped fresh herbs

·       Lemon juice, to taste

Method

101.                Heat the oil in a large saucepan. Cook the onion for 5 minutes and the garlic for 30 seconds.

102.                Add the firmer vegetables first, followed by the broth and dried herbs. Simmer for 15 minutes.

103.                Add quicker-cooking vegetables and the butter beans. Simmer for another 10–15 minutes.

104.                Finish with fresh herbs and a squeeze of lemon. Season to taste.

Make It Work for You

Ask what is abundant and good value, then let the season determine the soup.

27. Leftover Roast Vegetable Soup

Serves: 4 | Preparation: 10 minutes | Cooking: 20 minutes

Ingredients

·       3 cups cooked leftover roast vegetables

·       1 tablespoon extra virgin olive oil

·       1 small brown onion, diced

·       1 garlic clove, crushed

·       750 ml prepared Broth & Co Bone Broth

·       1 x 400 g can cannellini beans, drained and rinsed

·       1 teaspoon dried thyme

·       2 tablespoons chopped parsley

Method

105.                Heat the oil in a saucepan and cook the onion for 5 minutes. Add the garlic and thyme and cook for 30 seconds.

106.                Add the roast vegetables, broth and beans. Bring to a simmer and cook for 12 minutes.

107.                Blend until smooth, or leave partly textured if preferred.

108.                Adjust the consistency with water if needed, season and finish with parsley.

Make It Work for You

This flexible soup turns Sunday leftovers into a useful weekday lunch.

Tray Bakes and Easy Dinners

These flexible dinners keep washing-up manageable and make it easy to combine vegetables, legumes, grains and quality protein.

28. Mushroom and Barley Broth Risotto

Serves: 4 | Preparation: 15 minutes | Cooking: 45 minutes

Ingredients

·       1 tablespoon extra virgin olive oil

·       1 brown onion, finely diced

·       2 garlic cloves, crushed

·       300 g mushrooms, sliced

·       1 cup pearl barley, rinsed

·       1 litre prepared Broth & Co NAKED Bone Broth, kept warm

·       1 teaspoon thyme leaves

·       1/3 cup finely grated parmesan

·       2 cups baby spinach

·       Black pepper

Method

109.                Heat the oil in a deep frying pan. Cook the onion for 5 minutes, then add the garlic and mushrooms and cook for 6 minutes.

110.                Add the barley and thyme and stir for 1 minute.

111.                Add the warm broth, bring to a simmer and cook uncovered for 30–35 minutes, stirring regularly, until the barley is tender and creamy.

112.                Stir through the parmesan and spinach. Season with black pepper and serve.

Make It Work for You

Pearl barley remains pleasantly chewy; add a splash of hot water if it absorbs the broth before becoming tender.

Breakfasts and Light Meals

Breakfasts and lighter meals can still deliver variety, texture and satisfying whole-food ingredients without becoming complicated.

29. Roast Vegetable and Herb Frittata

Serves: 6 | Preparation: 15 minutes | Cooking: 30 minutes

Ingredients

·       2 cups chopped leftover roast vegetables

·       8 eggs

·       1/3 cup milk

·       1/2 cup crumbled feta

·       2 cups baby spinach

·       2 tablespoons chopped parsley

·       1 teaspoon thyme leaves

·       1 tablespoon extra virgin olive oil

·       Black pepper

Method

113.                Heat the oven to 190°C conventional (170°C fan-forced). Whisk the eggs, milk, parsley, thyme and black pepper.

114.                Heat the oil in a 24 cm ovenproof frying pan. Add the roast vegetables and spinach and cook for 3 minutes.

115.                Pour over the egg mixture and scatter with feta. Cook on the stovetop for 3 minutes, until the edge begins to set.

116.                Transfer to the oven and bake for 18–20 minutes, until just set. Rest for 5 minutes before slicing.

Make It Work for You

Serve warm or cold with a crisp salad; refrigerate leftovers promptly.

30. Apple, Wattleseed and Oat Crumble

Serves: 6 | Preparation: 20 minutes | Cooking: 40 minutes

Ingredients

·       6 medium apples, peeled, cored and sliced

·       1 teaspoon ground cinnamon

·       1 tablespoon lemon juice

·       2 tablespoons water

·       1 cup rolled oats

·       1/2 cup wholemeal flour

·       1/3 cup chopped macadamias

·       1 teaspoon ground wattleseed

·       1/3 cup brown sugar

·       80 g cold unsalted butter, diced

Method

117.                Heat the oven to 190°C conventional (170°C fan-forced). Place the apples, cinnamon, lemon juice and water in a 2 litre baking dish.

118.                Combine the oats, flour, macadamias, wattleseed and sugar in a bowl. Rub in the butter with your fingertips until clumps form.

119.                Scatter the crumble evenly over the apples.

120.                Bake for 35–40 minutes, until golden and bubbling. Rest for 10 minutes before serving.

Make It Work for You

Serve with plain yoghurt. Pears can replace some or all of the apples when in season.

A Simple Weekly Cooking Rhythm

You do not need to cook a completely different meal every day. A useful weekly rhythm builds new meals from the work you have already done.

·       Sunday: Cook a roast, casserole or large tray of seasonal vegetables.

·       Monday: Turn leftovers into soup, a grain bowl or a frittata.

·       Tuesday: Cook a pot of grains in prepared bone broth for lunches and sides.

·       Wednesday: Make a vegetable-forward tray bake or curry.

·       Thursday: Use a slow cooker or one-pot recipe and freeze extra portions.

·       Friday: Choose seafood, a broth bowl or another quick meal.

·       Saturday: Try one unfamiliar ingredient, technique or recipe.

Build a Flexible Whole-Food Pantry

Pantry: Extra virgin olive oil, rolled oats, brown rice, quinoa, barley, canned tomatoes, legumes, herbs and spices.

Fridge: Eggs, plain yoghurt, seasonal vegetables, leafy greens, fresh herbs and quality protein foods.

Freezer: Peas, spinach, portioned leftovers, frozen herbs and prepared bone broth.

Native Australian flavours: Lemon myrtle, native pepperberry, wattleseed, bush tomato and Kakadu plum powder from reputable suppliers.

More Recipes to Explore

·       collection of nourishing recipes

·       Mediterranean Bone Broth Recipes

·       From Australia to Asia: A Journey Through Traditional Soups, Broths & Nourishing Recipes

·       Latin American Soups, Stews & Comfort Food Recipes with Bone Broth

·       Eastern European Comfort in a Bowl: Traditional Soups & Stews with Bone Broth

·       Traditional Emirati Recipes: Comfort Food Made with Bone Broth

·       Healthy Kids Recipes with Hidden Vegetables

·       Vegetable Forward Soups and Broths

Frequently Asked Questions

Can I swap the vegetables in these recipes?

Yes. Most soups, stews, tray bakes and bowls are intentionally flexible. Keep the approximate total quantity similar and add quick-cooking vegetables later than firm root vegetables.

Can I use bone broth powder or concentrate?

Yes. Prepare the product according to its label, then measure the liquid amount specified in the recipe. The comparison guide linked above can help you choose a format.

Are these recipes suitable for meal preparation?

Many are. Soups, curries and casseroles often keep well for several days when cooled promptly and refrigerated in sealed containers. Follow current food-safety guidance for storage and reheating.

How should I begin using native Australian ingredients?

Start with one ingredient and a small measured amount. Lemon myrtle suits chicken, pumpkin and seafood; pepperberry suits beef and mushrooms; wattleseed works well with oats and baked fruit.

Do I need every ingredient listed?

Core ingredients provide the recipe's structure, but seasonal vegetables and garnishes can usually be adapted. Read the method first so you understand each ingredient's role before substituting.

How can I reduce food waste?

Plan one or two meals around leftovers, freeze extra portions, keep a labelled freezer inventory and use tired vegetables in soups, curries, frittatas or tray bakes.

Final Thoughts

A good recipe does more than produce one meal. It teaches a pattern you can use again: how to build a soup, balance a grain bowl, make a casserole from seasonal ingredients or turn leftovers into something worth looking forward to.

Choose one recipe that suits the season and your household, then make it your own. Over time, those repeated kitchen skills become food confidence—and food confidence makes nourishing everyday meals much easier to sustain.

For more ideas, browse our collection of nourishing recipes.