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The Cooking Company is based in Noosa on Queensland’s Sunshine Coast. Our retail shop and deli has long been a favourite for locals, cooking professionals and visitors to Noosa. We stock everything from cookware, tableware, bakeware, glassware, home linens and the best deli selection in town.

Our Shipping options are simple and easy to understand. Most single products cost only $5, Multiple lightweight products cost $11 anywhere in Australia, and if you have any super heavy items in your order then $24

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Green Shakshuka for meat free Mondays....

75ml extra-virgin olive oil, plus extra to drizzle
2 large onions, sliced
4 garlic cloves, finely sliced
1 tbsp cumin seeds
Large thumb-size piece fresh ginger, coarsely grated
3 courgettes, halved, then each half sliced lengthways into six
200g broccolini, blanched for 2 minutes in boiling water, drained and refreshed•
100g leafy greens, shredded
½ cucumber, halved lengthways, deseeded, cut into half-moons
2 little gem lettuces, cut lengthways into quarters
8 medium free-range eggs
Large handful peas, defrosted if frozen
Fresh coriander and mint leaves
Aleppo or other chilli flakes to scatter
Juice 1 lime
Crispy shallots (available from supermarkets)

Heat the oil in a large, shallow, heavy-based pan. When shimmering, add the onions with some salt and cook, stirring often, over a medium heat for 30-40 minutes until well caramelised. If they start to burn, lower the heat. Add the garlic, cumin and ginger, then cook for another 3-4 minutes until fragrant.
Add the courgettes to the pan along with the broccolini and a splash of water, then increase the heat slightly. Cook, stirring frequently, for 5 minutes or until the veg begin to soften. Add the spring greens, cucumber and lettuces with a generous amount of salt, then cook for 3-4 minutes, mixing.
Make 4 indentations in the mixture and crack 2 eggs into each one. Put the lid on, turn the heat down low and cook for 10-12 minutes until the whites of the egg are almost set. Uncover, scatter over the peas and cook for 2-3 minutes more.
Transfer to a serving dish. Scatter with the whole herbs and chilli flakes, squeeze over the lime, then drizzle with oil and top with the crispy shallots.
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Ruth Ruthlies, Susan Burgess and 4 others like this

Jade FrostYes I have, and if I had the money I would fly to you right now just to have the beef one!2 days ago

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