How To's

How To Guide For Your Fruit & Veggies

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Dinner Ideas

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Sauces and Dressings

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Lunch Ideas

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Drinks & Desserts

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Breakfast Ideas

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All Recipes

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Soups & Salads

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Zero Waste Recipes

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Dinner Ideas

Bowl of pasta salad
Leftovers Loaded Ham Pasta Sala...

This pasta salad is the ultimate way to use up leftovers, pairing ham or sausage with chopped veggies and herbs.

Plate of cauliflower fritters with side dish of nectarine chutney
Cauliflower Fritters with Necta...

Celebrate your wonky cauliflower with these simple and versatile fritters, loaded with cauliflower, leeks and flavourful...

Mini courgette and potato stacks on a serving platter
Courgette and Potato Stacks wit...

These crispy, cheesy Courgette and Potato stacks make the perfect vegetarian side dish for your holiday table.

Serving dish of Courgette Ravioli
Courgette Ravioli with Ricotta ...

A light, gluten-free twist on the Italian classic, featuring sliced courgettes filled with ricotta, zesty lemon, and bas...

Cabbage cacciatore recipe
Cabbage Cacciatore

Cabbage, but make it Italian! A rustic, tomato-rich dish with chickpeas, olives & herbs. Bold flavours, one pan, and per...

Crumbed cauliflower burger recipe
Crumbed Cauliflower Burger with...

This deliciously Wonky creation combines crispy, golden cauliflower with a zesty beetroot marmalade and creamy avocado. ...

Roasted cabbage wedge with crispy shallots
Roasted Red Cabbage with Miso K...

A satisfying, flavour packed side dish featuring roasted red cabbage, creamy kumara mash and crispy shallots to top it a...

Serving platter of salad topped with corn chips
Mexican-Inspired Crunchy Corn C...

This salad is fresh, zesty, and loaded with the good stuff— roasted beetroot and kumara, avocado, pickled red cabbage an...

Dinner Ideas

Close-up of creamy beetroot butter beans topped with golden grilled feta and walnuts, served in a rustic skillet with crusty bread on the side.
Beetroot Butter Beans with Feta...

Roasted beetroot blended into a velvety sauce, stirred through butter beans, topped with golden feta and walnuts for sco...

Crispy rice paper rolls filled with a vibrant mix of tofu, cabbage, and shredded veggies, served with a tangy dipping sauce.
Crispy Rice Paper Rolls

Crispy rice paper rolls stuffed with tofu, cabbage, and veggies. Serve with a zesty sesame dipping sauce for the perfect...

Homemade savoury flapjacks packed with grated broccoli and carrot, fresh from the oven and cut into golden squares.
Savoury Flapjacks

Veggie-packed savoury flapjacks with carrot, broccoli and cheese - ready in 35 mins. The ultimate lunchbox sidekick or s...

Courgette wraps stacked with baked tofu, colourful slaw, pickled onions and sriracha mayo, folded and ready to eat on a rustic board.
Courgette Wraps with Tofu & Gre...

Our take on the viral courgette wraps filled with baked tofu, slaw & spicy mayo – a super quick, no-fuss lunch for two.

Crispy kumara and beetroot slices on a seasonal salad with spinach, roasted cauliflower, walnuts, and feta – a vibrant autumn dish.
Crispy Kumara & Beetroot Autumn...

Roasted kumara and beetroot with feta, spinach and walnuts. An easy autumn lunch built from seasonal fridge staples.

Air-fried cauliflower and mushroom arancini balls served on a plate with garlic mayo dip and fresh herbs
Cauliflower and Mushroom Aranci...

Crispy, cheesy, air-fried arancini - a yum way to use up leftover rice and whatever veg is knocking about. With a gooey ...

Two-layer carrot cake topped with baby carrots, mini Easter eggs, pumpkin seeds, and dehydrated kiwifruit, on a rustic wooden board.
Easter Carrot Cake

Our Wonky Easter Carrot Cake is stacked with rescued carrots, pear & walnuts, topped with a cream cheese crown and your ...

Golden, cheesy green lasagne bake in a pan, topped with pine nuts and bubbling melted cheese, loaded with Brussels sprouts, leek and silverbeet.
One Pan Cheesy Green Lasagne Ba...

Leafy greens meet cheesy lasagne in this one-pan bake packed with Brussels sprouts, leek and silverbeet. Weeknight dinne...

FIGHT FOOD WASTE.
SUPPORT GROWERS.
EAT WONKY.

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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