The viral strawberry sandwich from Japan - just strawberries, cream and brioche. A fridge-set favourite that’s all over your feed.
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Warm up your winter with low waste baking! This Orange and Spiced Rhubarb pudding is soft and bursting with tangy sweet flavour.
In a rut with roasted vegetables? Turn your leftovers into this simple and delicious Roasted Veggie Loaf.
The versatility of pumpkin will continue to amaze you in this vegan-friendly focaccia bread recipe, perfect for your next rainy weekend baking adventure.
This simple baking recipe is a great way to use up bananas past their prime - including those pesky peels.
Your favourite Anzac biscuit... taken to the next level! Half cookie, half cake and with fruity crumble flavours - this baked dessert has it all.
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Turn discarded feijoa skins into delicious, coconut infused citrus muffins with this simple baking recipe.
A simple Easter baking recipe the whole family will love, using wonky apples and peacherines. Hop in!
From apple peels to pips, make the most of this favourite fruit with three simple zero-waste recipes.
This salad is fresh, zesty, and loaded with the good stuff— roasted beetroot and kumara, avocado, pickled red cabbage and a punchy salsa verde.
This Tofu Katsu recipe brings daikon into the spotlight, adding a mild sweetness that works beautifully with the rich, comforting Japanese curry sauce.
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Turn leftover pumpkin into a cosy breakfast with this easy Pumpkin French Toast recipe. Sweet and warming to satisfy your cinnamon roll cravings!
Nothing says Halloween quite like an edible pumpkin bowl and this one is filled with delicious bubbling cheese fondue.
This Curried Baby Carrot, Date and Couscous Salad recipe is the perfect blend of sweet and spicy flavours to make your roast carrots shine!
Get your favourite falafel going green with this simple recipe that uses the whole broccoli for delicious, low waste cooking.
Build your own ‘terrifyingly tasty’ Halloween party platter using Wonky's frightful fruits and villainous vegetables.
Crispy, crunchy loaded potato salad with asparagus and fennel, coated in a zesty mustard-lemon dressing.
1/3 of food globally is wasted and it’s estimated that up to 40% of produce grown doesn’t leave the farm gate.
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