* Some products are only available on certain days and may impact your next order availability.

    * Place orders up until 8am tomorrow

    About Express Delivery

    Not only are we green and delicious, we aim to be the fastest brussels sprout in the East.  Right now we are trialing express Delivery for Sydney, and will soon be rolling it out further.

    Express Delivery is available for set boxes and other items showing the speedy sprout 🥦 icon.  If you only have those items in your cart you are eligible for express delivery, otherwise your first available date will be Regular Delivery.


    'Eat Your Greens' Broccoli Pie

    by Bronni Page

    Local Broccoli pie recipe local ingredients at Your Food Collective

    When you're on a good thing, you stick with it! That's why we're bringing you another recipe from Lucy at Every.Night.Of.The.Week This time round it's a sensational broccoli pie - full of nourishing veg (obviously!) and sat in a rustic, homemade pastry. 

    Akin to a cute mini-tree, broccoli is high in many vitamins and minerals, including folate, potassium, manganese, iron, and vitamins C and K1. Teamed with a simple green salad, THIS is the mid-week miracle you've been waiting for!

    For 6-8 serves you need:

    1 head of broccoli, florets chopped roughly, stems chopped finely

    1 onion, finely chopped

    2 tablespoons olive oil

    1 lemon

    3 tablespoons chopped chives

    1/2 cup (50g) finely grated parmesan

    4 cups loosely packed basilleaves

    250g English spinach, finely chopped

    Bunch thyme, finely chopped/torn

    200g soft cheese - we used this amazing goat's cheese

    5 eggslightly beaten (reserve 1 tspn for egg wash)

    sea salt and black pepper

    To make pie:Local ingredients for Broccoli Pie at Your Food Collective

    • Preheat the oven to 180 degrees C (350 degrees F)
    • Saute the broccoli  nd onion in the oil over medium heat for 10 minutes, then remove from heat
    • Grate the zest of the lemon over the broccoli mix as it cools
    • Fold and knead the chives and parmesan into the pastry, bring together into  a ball then wrap in plastic wrap (or beeswax wrap) and set aside to rest
    • Blitz the basil, spinach and thyme until fine in a food processor
    • Combine the goat cheese and beaten egg (except the extra teaspoon you remembered to reserve) in a large bowl and fold through the blitzed herb mixture. Season with a little salt and pepper
    • Roll out the pastry to a 40cm (16 inch) round about 5mm thick and place on a pizza tray
    • Place the broccoli mixture in the middle and top with the herby cheese, leaving a 7cm pastry band around the edge
    • Fold the pastry up and over the filling as much as you can
    • Whisk together the reserved egg and 1 tbspn water to make an egg wash
    • Brush the egg wash over the pastry. Bake for 30-40 minutes, until the edges are golden and the centre is springy to touch.
    • Serve warm or cold with a crisp green salad

    To make pastry you need: 300g unsalted butter, chilled

    600g flour

    1 teaspoon salt

    3 teaspoons vinegar, chilled

    2/3 cup water, chilled

    To make:

    • Remove the butter from the fridge 20 mins before you start mixing - the butter should be just soft but still very cold
    • If mixing the dough by hand, mix together the flour and salt in a large bowl and toss through the butter. Use fingertips to rub the butter into the flour to partly combine. If you are using an electric mixer, put the flour and salt in the bowl of the mixer and add the butter, pulsing in 1=second bursts about 3-4 times to partly combine.
    • You should now have a floury mix through which you can see squashed pieces of butter. Turn out onto a clean surface and gather together. Combine the vinegar with the chilled water and sprinkle over the flour mixture. Use the palm of your hand to smear this mixture away from you across the bench. Gather together again and repeat this smearing process twice more before gathering dough again. You may need to smear once or twice more to bring it together - you should be able to still see streaks of butter marbled through the pastry; this gives a slight flaky texture to the final product. Divide into two even-sized portions and shape into two round, flat discs about 2cm thick. Wrap each disc in plastic or beeswax wrap and refrigerate 2 hours or overnight.
    • Remove the pastry from the fridge 20 mins before you wish to roll it. Sprinkle a little flour on the work surface and rub a little flour over your rolling pin. working from the centre of the pastry, gently roll the pastry away from you, then turn the pastry about 30 degrees and roll out again. continue to repeat this process until you have a flat, round disc, about 3mm thick. Sprinkle extra flour over the bench and rolling pin as needed. Return the pastry to the fridge, covered in plastic or beeswax wrap, for 2 hour - this allows the gluten to relax.

    Pie Time
    Did you make this recipe? We'd love to see your creation. Take a pic and send it to us at hello@yourfoodcollective.com or tag us on socials @yourfoodcollective

    Local Bronni Page
    Bronni Page

    Leave a comment

    Comments will be approved before showing up.

    Also in Your Food

    Local Perfectly Roasted Potatoes with Sage
    Perfectly Roasted Potatoes with Sage

    by Bronni Page

    Roasted potatoes with sage combines the soft, aromatic minty-ness of sage to create a golden show-stopper. Perfect for your Christmas lunch. Pass the spuds, please!
    Read More
    Local Wake up Your Breakfast with a Smoothie Bowl
    Wake up Your Breakfast with a Smoothie Bowl

    by Bronni Page

    Looking to shake up your breakfast? Why not try the new kid on the breakfast block - a smoothie bowl! It's a cool, nutritious combo of fruits, seeds, nuts, proteins, good fats, some complex carbohydrates.... (even veggies, shhh!)... blended and served to make a very decadent and dessert-looking way to start the day.
    Read More
    Local Christmas Gingerbread House Recipe
    Christmas Gingerbread House Recipe

    by Bronni Page

    Why not take a break between the flurry of festive activities and bond over gingerbread instead? It's a Christmas tradition for many families - Lauren and the kids show us how it's done.
    Read More

    Amazingly fresh, local food, direct from producers.

    Making Local Easy!  

    Your Food Collective - Fresh Food
    Absurdly Fresh Food

    Picked to order our food is fresher!

    Your Food Collective - Its all Local
    It’s all Local

    On average from 200km of your front door!

    Your Food Collective - We're Transparent
    We’re Transparent

    Producers receive up to 80% of the price you pay.

    Your Food Collective - Build a Better Future
    Build a Better Future

    For you, for producers and for our children.




    Your Food Collective

    Buy Directly from Local Farmers

    Your Food Collective - Why we're different Your Food Collective - Why we're different

    Picked Fresh for Your Order

    Your Food Collective - Why we're different
    Your Food Collective - Why we're different

    Sourced Locally

    Your Food Collective - Why we're different
    Your Food Collective - Why we're different

    Sustainably Farmed

    Your Food Collective - Why we're different
    Your Food Collective - Why we're different

    Producers Receive a Fair Price

    Your Food Collective - Why we're different
    Your Food Collective - Why we're different

    Support Small Scale Farming

    Your Food Collective - Why we're different
    Your Food Collective - Why we're different

    Food Tastes Amazing and Lasts.

    Your Food Collective - Why we're different
    ;Your Food Collective - Why we're different


    We’ve Made it Easy!
     Your Food Collective - Delivery Information 



    Collect Your Order
    From one of our pick-up locations 
    Home Delivery
    We'll deliver your order to you (check postcodes here)