Hi there and welcome to the very first Vivenda newsletter! I plan to send something out on a regular basis and will include recipes I come across that are tasty, quick and with ingredients you are likely to already have around the house, plus special Vivenda offers and other bits and bobs that might help make your life a little bit easier, as that is Vivenda’s number one aim. I do hope you enjoy... and if you do, please share by forwarding on to friends and family!

Sample Sessions

In response to client’s requests we are now offering sample sessions as a taster of the Vivenda experience for people who don’t necessarily want to jump in to a full session straight away. You still get to choose the dishes you want, we still shop for the groceries and arrive at your house with all the equipment and packaging we need and we still leave you with tasty homestyle cooking, a clean kitchen and some extra time on your hands. So if you, or any of your friends, are worried that you don’t have enough freezer space or your kids won’t like the meatballs this is a great way to put us to the test and see if Vivenda really will make your life easier. Click here for the full details.


If you are planning to book a session but are having trouble choosing dishes you may wish to check us out on Facebook. Here you’ll find comments from real live people who have tested out our dishes and shared which ones are their favourites plus how they have found the Vivenda experience overall.

In Season: Orange & Ginger Rice Pudding

100g arborio rice

900ml milk

300ml thickened cream

1 tsp ground ginger

3 tbsp honey

1 orange, peeled and chopped

Put the rice into a seive and pour over a full kettle of boiling water to rinse. Then tip into a saucepan and add milk, cream and ginger.

Bring the rice to the boil and then reduce heat to a very gentle simmer and cook for 30 minutes, stirring occasionally to prevent sticking. Add the honey and continue to cook a further 10 minutes.  Finally, stir in the orange pieces and allow to heat through a couple of minutes. Serve immediately.


FRUIT: Apples, grapefruit, lemons, limes, mandarins, nashi, oranges, papaya, rhubarb, tangelos

VEGETABLES: Asian greens, avocados, beetroot, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celeriac, celery, fennel, garlic, Jerusalem artichokes, leek, parsnips, potatoes, pumpkins, shallots, silverbeet, spinach, swede, sweet potatoes, turnips, witlof

10 Minute Dinner: Spaghetti Carbonara

350g spaghetti or linguine

140g pancetta or smoked streaky bacon, diced

2 tsp olive oil

1 clove garlic, crushed

1 egg, plus 4 yolks

50g parmesan, grated

Put the pasta on to boil in salted water. Meanwhile, fry pancetta in the olive oil in a frying pan for a few mins until golden and crisp. Add the garlic, fry for 1 minute, then turn off the heat.

Briefly whisk the egg and yolks with most of the Parmesan and add a little salt and pepper.

Drain the pasta, reserving a little of the cooking water. Add eggs and a tbsp of cooking water, then mix until pasta is coated and creamy. The heat from the pasta will gently cook the sauce. Stir in the pancetta and garlic then serve, topped with the remaining Parmesan.

Notes: You could add sliced mushrooms if you want to get some vegies in, saute with the pancetta.

Freeze the egg whites and use them next time you make a pav.

Recipes (Serves 4)

Good to know: Maximising the Storage Life of Vegetables

If it wasn’t for the vegies we’d be able to go longer between dreaded trips to the supermarket, here are a few tips to help you extend the time between shopping expeditions...

Vegetable storage bags really do help. Look for Gelpack Fresh n Crisp bags in the Glad Wrap aisle of your supermarket. They are great for extending the shelf life of carrots, broccoli, cauliflower, beans, snow peas, zucchini and the like. Just remember to make sure the vegetables are completely dry and put each type of vegetable in a separate bag.

Potatoes should be stored away from light in a well ventilated cupboard. Place them in a box or paper bag, but never in a plastic bag as they will sweat and deteriorate rapidly.

Onions & garlic are best stored in a cool, dry place where air can circulate freely around them. Avoid storing them with potatoes as potatoes have a lot of moisture and give off a gas that causes onions to spoil more quickly.

Make a booking before July 16th for a session any time in July and receive a free side dish.

Choose from Minted Mushy Peas, Celeriac Puree or Parsnip Puree

Call Sarah on 0488 725 211 or send her an email. Click here to check out our dish suggestions.

New this month

july 2011

July offer

If you have any questions or comments about anything in the newsletter, please don’t hesitate to get in touch and if there’s anyone you think would like to receive the next newsletter we would love it if you direct them to the website where they can sign up. Eat well and have a great month!