Overhead view of a table spread with vibrant selection of finger foods 

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HF - Grazing board recipe - Header image

Go for colour and variety, cut and prepare for easy finger food.

Choose a mix of fresh and dried. Make it colourful!

Go for vegetable (e.g. beetroot, avocado) or bean based dips – we added beetroot dip, hummus, and heart-healthy olive oil mixed with balsamic vinegar. Top dips with seeds/nuts.

If buying commercial dips, read labels and choose the one lowest in sodium.

We added a wedge of cheddar cheese, and baked ricotta. Reduced fat cheeses are better options for people with heart disease or high cholesterol.

Invert a small round of ricotta on a baking paper lined tray, drizzle with a little olive oil, sprinkle with herbs, seeds and spices e.g. thyme, caraway seeds, paprika and pepper. Bake for about 20 min, 160°C until lightly golden.

Made from cherry bocconcini, small grape tomatoes and whole basil leaves threaded onto wooden skewers.

Recipes

Elevate your entertaining with our exquisite grazing board, artfully arranged with an assortment of premium cheeses, cured meats, fresh fruits, nuts, and delectable accompaniments.

Grazing board | Heart Foundation

Grazing boards are an impressive entertaining option to share and enjoy a delicious and vibrant selection of food with guests.

Grazing board

Chocolate cake and strawberries on a white table 

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HF - Chocolate almond olive oil cake - Recipe header

Lightly spray a 22 cm round springform pan with oil. Line base and side with baking paper. Place pan on a baking tray.

Place cocoa in a small bowl. Using a wire whisk, whisk in ⅓ cup boiling water to form a smooth paste. Whisk in oil and vanilla. Cool 5 minutes.

Meanwhile, beat eggs and sugar in a large bowl with electric beaters for 5 minutes or until pale and thickened.

Whisk cocoa mixture into egg mixture. Add almond meal. Sift flour and soda over the top, returning any husks to the bowl. Gently whisk until combined.

Pour mixture into prepared pan. Sprinkle with sliced almonds. Bake in a 160 °C preheated oven for about 50 minutes or until just firm in centre when lightly touched with fingertips. Cool in pan.

Transfer cake to a serving plate. Dust with icing sugar. Serve with yoghurt and strawberries.

Indulge in decadence with our chocolate almond olive oil cake—a luscious blend of rich chocolate, nutty almonds, and the exquisite depth of extra virgin olive oil. 

Chocolate almond olive oil cake | Heart Foundation

Chocolate almond olive oil cake

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Omega-3 recipes e-book

Explore our collection of simple and heart-healthy recipes rich in omega-3.

Colourful salad featuring mango, greens and grilled squid

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HF - Omega-3 recipes e-book - CTA

A cake with nuts on a cutting board, ready to be served

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HF - Easy wholemeal fruit cake - Recipe header

Grease a 20 cm round x 7 cm deep round cake pan. Line base and sides with two layers of baking paper. 

Combine mixed dried fruit, dates and nectar in a large saucepan. Bring to the boil. Gently boil for 5 minutes, stirring occasionally. Remove from heat. Transfer mixture to a large bowl. Cool 45 minutes. 

Stir in honey, apple and eggs until combined.  

Sift flour, spices and soda over fruit mixture, then add any husks remaining in sieve to the bowl. Add almond meal. Stir until well combined. Spoon mixture into prepared pan. Smooth over top. Sprinkle with sliced almonds.  

C oven (fan-forced) for 1 hour and 15 minutes, or until cake is cooked in centre when tested with a skewer. Cover top with a piece of baking paper. Wrap cake (still in pan) in a clean tea towel. Cool completely before turning out. Transfer to an airtight container.  

Easy wholemeal fruit cake | Heart Foundation

Easy wholemeal fruit cake

Delicious holiday meal surrounded by festive Christmas decorations

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HF - Cranberry and pistachio bread - Recipe header

Grease a 12 cm x 22 cm (top measurement) medium loaf pan. Line base and sides with baking paper.

Beat egg whites in medium bowl with an electric mixer until soft peaks form. Gradually beat in sugar. Continue beating on high speed for about 5 minutes until sugar is dissolved and mixture is smooth.

Stir in flour, pistachios, almonds, cranberries and rind until combined.

Spoon mixture into prepared pan. Smooth over top. Bake in 160 

C oven (fan-forced) for about 35 minutes, until top is lightly browned. Cool in pan. Remove. Wrap in foil. Stand overnight.

Using a large serrated knife, cut loaf into very thin slices, about ½ cm thick.

Place slices on 2 baking trays. Bake in 150 

C oven (fan-forced) for 12-15 minutes, until dry and very lightly browned (bread will become crisp on cooling). Cool on trays. Transfer to an airtight container.

Cranberry and pistachio bread | Heart Foundation

Cranberry and pistachio bread

A lamb souvlaki with lot of fresh vegtables

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Enjoy our collection of delicious heart-healthy recipes. 

They’re all designed to be tasty, easily fit into a heart-healthy eating pattern, and offer inspiration for cooking meals at home.

Explore our collection of heart healthy recipes curated to support you in living a heart healthy lifestyle. 

Recipes | Heart Foundation