Dirito's Quality Fruits

20/01/2026

Just Bring a Banana 🍌 to a participating Swim Centre for free entry tomorrow Wednesday 21st January.

Tomorrow only: bananas = swim passes 🍌

On 21 January, a banana becomes a swim pass for one day only, giving access to participating pools across Australia. Buy Australian Bananas from your local independent fruit and veg shop and plan a pool day the whole family will love.

👉 Find participating pools: https://ap1.hubs.ly/y0v20h0

01/01/2026

SPINACH RICE

This classic Greek rice dish is loaded with iron and B vitamins.

While spinach isn’t traditionally used in a cabbage roll, this is a great recipe to use as a base for the rice ingredient.

You can double the batch so you have enough, or double the batch for quick and easy weeknight meals.

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Serves 4-5

Ingredients:

800g spinach or baby, washed and dried well & roughly chopped
Olive oil 6 spring onions, sliced
2 cloves garlic, chopped
3 tbsp dill, roughly chopped
300g rice
1 1/4 water or vege stock
2 tsp salt
1 tsp pepper
Juice of a lemon
1 tbsp mint, chopped

Method:

Heat a large deep pan over medium heat and add a few tbsp olive oil.

Add spring onions and garlic and cook for a few minutes or until spring onions have softened.

Add the dill and the rice and stir to coat.

Add the spinach and 1 cup of water or stock. Stir to combine, pushing the spinach down until it starts to wilt.

Pop on a lid and bring to the boil.

Add salt and stir through.

Turn heat to low, replace lid, and simmer for about 15 mins or until the rice is just cooked and the liquid has been absorbed. If there is still liquid in the pan, turn up the heat and cook until it evaporates.

Pile onto a serving platter or divide between plates. Squeeze over lemon juice and scatter over the mint.

A better choice Boroondara Life

01/01/2026

Foodie Friday...

RICOTTA STUFFED ZUCCHINI FLOWERS

Zucchini flowers might be a little indulgent, but they are insanely delicious!

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Makes 10

Ingredients

200g ricotta
1/4 cup grated Parmesan cheese
1/4 bunch basil leaves, thinly sliced
Zest 2 large lemons
2 tsp pepper
1 tsp salt
1 cup rice flour
2 tsp bi-carb soda
1 cup cold sparkling water
1 egg
Pepper & salt
Rice bran oil for sautéing

Method

Carefully open the flowers’ petals and remove the stamens.

Combine ricotta, Parmesan, lemon zest, basil, salt and pepper in a bowl.

Gently put a 1 1/2 tsp cheese mix into each flower, fold the petals up around the filling, and carefully twist the tips of the flowers to seal.

Whisk flour, bicarb, sparkling water, egg, salt, and pepper in a bowl until combined. Don’t worry about any lumps.

Fill a sauté pan with oil to about 1.5 cm and heat over medium heat to 180°C.

Dredge a stuffed flower in batter, carefully place it into the pan and sauté́ for 2 mins. Turn and sauté for another 2 mins.

Drain on paper towel. Don’t overcrowd the pan, or they won’t be crisp and light.

A better choice

01/01/2026

"My boyfriend and I ate half this quiche in one sitting. I will make this again." ⭐⭐⭐⭐⭐
Recipe is in the comments.

01/01/2026

⭐⭐⭐⭐⭐ "Great healthy salad. The dressing is divine."

Recipe for our 5-star Thai mango and noodle chicken salad in the comments 👇

08/10/2025

Australians are being hit with a potato shortage, with growers having experienced what they say has been one of the toughest seasons in a decade. 🥔🍟

Extreme weather is affecting crop yields and creating widespread shortages in South Australia, which grows about 80 per cent of the nation's potatoes, leading to a reduced supply on supermarket shelves.

MORE DETAILS: https://nine.social/11ZB