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We’ve been told time and time again that to live a healthy life, we should be eating five serves of vegetables each day – but there’s only so much broccoli we can stomach with our chicken and rice!

If there’s one thing that carrots, sweet potatoes and zucchinis were born to do, it’s being spiralised! A vegetable spiraliser is an inexpensive tool that spins fresh veggies into faux-noodles (often called zoodles, to those in the know).  Not just for the carbs-adverse, this on-trend recipe base adds extra serves of veg, plus those pesky micronutrients, to any meal.

So get canoodlin’ with veggies in the trendiest way possible – by spiralising!


We’re not trying to be Thai-hards – we just love a good noodle dish.

  • 1 tbs olive oil
  • 1 small onion, chopped
  • 1 capsicum, seeded and thinly sliced
  • 2 medium-sized sweet potatoes, peeled and spiralised
  • ¼ cup vegetable stock
  • ½ cup edamame
  • 3 tbs coriander, roughly chopped

For the dressing

  • 3 tbs smooth peanut butter
  • 3 tbs tamari
  • 1 tsp sesame oil
  • 1 tbs maple syrup
  • 1 tsp ginger, freshly grated
  • 2 cloves garlic, minced
  • 2 tbs lime juice, freshly squeezed
  • ½ tsp salt
  • 4 tbs vegetable stock


  1. To make the dressing: whisk together all dressing ingredients in a bowl, cover, and refrigerate.
  2. Heat olive oil in a large pan over medium heat. Add in the onion and capsicum. Cook, stirring frequently, until translucent, approximately 5-7 minutes.
  3. Add in the sweet potato noodles and vegetable stock, and cook, stirring frequently, for 6-7 minutes.
  4. Pour the dressing over the noodles and give it a good stir, making sure the noodles are coating with the dressing. Cook for 2-3 minutes until warm.
  5. Off the heat, stir in the edamame and coriander.
  6. To serve, divide the Pad Thai in four bowls, and serve immediately.
  7. If you think we won’t eat all four servings in one go, just Thai and stop us.

Recipe courtesy of Foolproof Living.


Warning: this recipe contains oodles of zoodles. Proceed with mouth-watering caution.

  • 500g chicken breast, cut into strips
  • 2 tbs olive oil
  • ½ cup pineapple chunks
  • 4-5 medium-sized zucchinis, spiralised

For the sauce

  • ½ cup water
  • ½ cup soy sauce
  • 4 tbs honey
  • 4 tbs rice wine vinegar
  • 2 cloves garlic, minced
  • ½ tsp ginger, freshly grated
  • 2 tbs corn starch


  1. Whisk sauce ingredients together in a medium bowl.
  2. Combine chicken with 2 tbs of sauce, and allow to marinate for 30 minutes.
  3. Heat 1 tbs of olive oil in a large pan over medium heat. Add chicken and cook until lightly brown, approximately 2 minutes. Add in the pineapple, and cook for another 2 minutes, until slightly softened.
  4. Pour in the sauce, and turn the heat to high. Allow sauce to bubble and thicken while stirring (approximately 2-3 minutes) adding more water if sauce is too thick. Season to taste with salt and pepper.
  5. Add zucchini noodles to pan, and use tongs to coat with sauce.
  6. Remove from heat, and serve immediately.

Recipe courtesy of Life Made Sweeter.


We’re talkin’ poodles. No, not the fluffy canine – spiralised potato noodles!

  • 3 medium-sized potatoes, spiralised
  • 2 tbs olive oil
  • 1 tsp chilli powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt and pepper, to season


  1. Preheat the oven to 220°C.
  2. Place potato noodles on a non-stick baking sheet, drizzle with olive oil and season with salt and pepper.
  3. Toss to coat with your fingers, then sprinkle over seasonings, one by one, tossing again to coat.
  4. Place the noodles in the oven and let roast for 25-30 minutes.
  5. At 25 minutes, if any pieces are beginning to turn brown, take them out and set aside, continuing to cook the rest until they crisp up, checking every 2 minutes.
  6. After 30 minutes, all noodles should be crisp.
  7. Unless you enjoy losing your taste buds, let cool for 5 minutes before digging in.

Recipe courtesy of Inspiralized.

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