We love spring

Hasn't the weather been beautiful if somewhat changeable?  Plenty of four seasons in one day moments!

As a garden lover and someone who uses gardening to relax and unwind this is almost the best time of year.

The payoff is great too.  Fresh Veg and fruit as they say 'from fork to fork'.

Yesterday I harvested lettuce and sugar snap peas and they were used in salad for dinner.

If you want to encourage your little ones to get into gardening we stock EverEarth gardening tools. EverEarth uses  high-quality FSC-certified wood in their tools and has a Green focus to their company they are committed to preserving our forests, and its activities include initiating the “Plant-a-tree” campaign.  These were very popular last year for Christmas and we sold out on many items, so we have ordered in a great range for this year. 



Using the produce from our garden I prepared one of my go to week night dinners that everyone asks for again and again, the best thing about this meal is there are only 5 easy steps, and I often have the ingredients in my pantry or garden.

Easy Vietnamese Beef Salad


  • 350 g beef cut into strips for stirfry
  • 1 stalk lemongrass (white part only), finely chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon oil
  • 100g dried rice vermicelli noodles
  • 1/2 Lebanese cucumber, finely chopped
  • 1/2 cup fresh mint leaves, torn
  • 1/2 cup fresh coriander sprigs
  • 8  lettuce leaves, washed, dried
  • 1 tablespoon fried shallots
  • 1/3 cup hoisin sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons lemon juice
  • 2 teaspoons brown sugar

Combine the beef, lemongrass, garlic and oil in a bowl and leave for half an hour or while you complete the next steps

Prepare the Vermicelli noodles as directed on the packet and when ready refresh with cold water. Drain them and mix in a bowl with cucumber, most of the mint and coriander

Place hoisin sauce, fish sauce, lemon juice and sugar in a small bowl. Stir until sugar dissolves.

Heat a wok or pan over high heat. Add half the beef mixture. Stir-fry for 1 to 2 minutes or until browned. Transfer to a bowl. Cover to keep warm. Repeat with remaining beef mixture.

Place lettuce leaves on a platter. Divide noodle mixture between lettuce cups. Top with beef and drizzle with dressing. Sprinkle with fried shallots and remaining mint and coriander. Serve  - At this point I usually mix it altogether with torn lettuce leaves and serve on a platter.  The family love this meal and it is so easy to make.  ENJOY.

Let me know if you try this and would like to see more easy recipes on the blog.



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