Local, Simple & Seasonal

Locally sourced, seasonal ingredients are the keys to healthy eating for the Vanderkoois. Helinda says it’s always a challenge coming up with meals which can be thrown together on the fly while still satisfying picky taste buds. With that in mind, Hieke chose simple dishes with minimal prep and cook time perfect for sharing.



Line a baking sheet with tin foil, place whole salmon on top then sprinkle with salt and pepper. Add dots of butter, lemon slices and dill sprigs and finally, a splash of white wine. Bake at 375 until tender and flaky, about 15 – 20 min.


Stuffed Peppers

Boil one cup of brown rice according to package instructions but replace water for chicken or vegetable stock. Finely chop about a combined half a cup of coloured peppers and green onion then pan fry until tender in oil of your choice. Add to the cooked rice and set aside. Slice the tops off six peppers and clean out the seeds. Place on a baking sheet and roast at 375 for 10 – 12 min. Fill each pepper with the rice mixture and top with freshly grated parmesean cheese. Return to the oven for 5 – 7 mins or until cheese has melted.


Greek Salad

Combine four cups of chopped peppers (any colour), one cup of chopped cucumber, one cup of cherry tomatoes, one cup of feta (crumbled) and a quarter cup of finely chopped red onion in a bowl. Add dressing of your choice – we used a locally made Greek dressing called Rendezvous.



Boil potatoes for 10 minutes. Drain and toss with olive oil, freshly ground black pepper and herbs of your choice – we used thyme. Roast on a baking sheet at 375 for an additional 10 – 15 mins.