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Feta Cheese Pie recipe bubble. magazine


(Feta Cheese Pie) 


  • Purchased Filo pastry 

  • 200ml olive oil, for brushing 

  • 220ml water 

  • 500g feta cheese, crumble 

  • 200g cream cheese 

  • 3 tablespoons olive oil 

  • Optional: 1 kilo spinach 

  • Pepper and salt to taste

  • Sesame seed for finish


  • Preheat oven to 190 degrees 

  • Add the feta cheese, cream cheese, 3 tablespoons olive oil, pepper and salt and the optional finely cut spinach to a bowl and mix the ingredients together

  • Divide the Filo pastry into 4 equal parts 

  • Brush the baking pan with olive oil and lay the first 2-3 pieces of Filo 

  • Drizzle olive oil on top of the each layer of filo to create the crunch

  • Add the mix on top of the filo until all gaps are filled evenly and continue to drizzle olive oil on filling also. Then repeat 3-4 times until you are ready to put the top filo layer on. 

  • Lay the final 2-3 layers over the pie. Drizzle the remaining olive oil over the top layer and add sesame seeds ontop. 

  • Place it into the oven and bake for about 45minutes, or until golden and crunchy. 

  • Serve to perfection.

Recipe from Santorini on Oxford. Read last season's review on the restaurant's food and drinks menu written by bubble. magazine's editor, Claudia Siron.

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BBQ Corn with Tahini Butter recipe bubble. magazine

BBQ Corn Tahini Butter
Time: 15 minutes | Serves: 6


1/2 cup Mayver’s Hulled Tahini 

1/4 cup warm water

1 clove of garlic

1 tbsp of lemon juice (about half a lemon’s worth)

Salt and pepper to taste

Pinch of chilli powder



  1. Heat up your barbecue to high.

  2. Hull the corn and barbecue for 10 minutes, rotating often – corn should start to soften and char.

  3. To make the tahini butter – place all ingredients in a blender and blend for 2-3 minutes. The tahini should become very thick, like a butter consistency.

  4. Remove corn from the barbecue, and spread over the tahini butter generously

  5. Sprinkle with a little bit of chilli powder and extra salt and pepper


This delicious recipe was made by @thehomecookskitchen

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Strawberry peanut caramel smoothie recipe bubble. magazine

Strawberry and Peanut Caramel Smoothie

This refreshing Strawberry and Peanut Caramel Smoothie will cool you down on a warmer winter day and give you the boost you need when the 3pm slump comes knocking! Smoothies are great for blending lots of your favourite fruits together and the addition of chia seeds all add to the high fibre content of this drink.

Add the natural protein-rich KOJA Natural Peanut Butter Bar in Peanut Caramel to create a velvety smooth fudge-like consistency and enjoy!


1 cup frozen Strawberries
1⁄2 Banana
1 cup Milk of your choice (we used Almond milk)
2 tsp Chia seeds
1 KOJA Natural Peanut Butter Bar in Peanut Caramel



Place all ingredients into the blender.
Blend to your preferred consistency.
Pour into a glass and enjoy.

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Tray baked spicy peanut butter chicken recipe bubble. magazine

Tray baked spicy peanut butter chicken
Time: 4 hours | Serves: 2-3

Gluten Free / Dairy Free / Sugar Free


3 tbsp Mayver’s Dark Roasted Peanut Butter

2 tbsp coconut aminos (or soy sauce)

1 tsp tamarind paste

1 tsp ground ginger

1 tsp ground cumin

1/2 tsp ground chilli (less if you really don’t like very spicy food)

4 x chicken thighs bone in skin on

Juice of half a lime

Pinch of sea salt flakes


Drizzle of sesame oil



  1. Place chicken thighs in a bowl with Mayver’s Dark Roasted Peanut Butter, coconut aminos, tamarind paste, ginger, cumin and chilli

  2. Use hands to mix together so that chicken is well coated

  3. Wash hands thoroughly

  4. Cover bowl with glad wrap or foil and refrigerate to marinate for 3+ hours (can do overnight, or reduce to half an hour if needed)

  5. Pre-heat oven to 200 degrees Celsius fan forced and remove chicken from fridge. Line a baking tray with paper.

  6. Squeeze lime juice over chicken, and again use hands to mix together 

  7. Place chicken onto lined tray skin side up

  8. Drizzle with sesame oil, sprinkle with salt and freshly cracked pepper

  9. Bake for 30 minutes or until chicken is golden and juices run clear. Rest for 5 minutes before serving.

Thanks to Vic from @wellnesswithvic for this recipe!

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Kale and roasted pumpkin salad recipe bubble. magazine

Kale and roasted pumpkin salad

Time: 45 minutes | Serves: 4-6

Gluten Free / Dairy Free / Vegetarian / Sugar Free




1 bunch kale leaves

1/2 a small pumpkin

1 tbsp cumin roasted pumpkin

4 carrots

1 red capsicum

Handful walnuts, chopped

2 tbsp pomegranate seeds

1 sliced avocado

Fresh lemon juice


Tahini Sauce:

2 tbsp Mayver’s Hulled Tahini (Link:

1 tbsp dijon mustard

1 tbsp tamari soy sauce

1 tbsp apple cider vinegar

6 tsp garlic powder


  1. Toss all the vegetables (apart from the Kale) in cumin, salt and pepper at roast at 200 degrees Celsius until crispy on the outside and soft in the middle.

  2. Let roast vegetables cool. 

  3. Whisk the tahini, mustard, tamari, apple cider vinegar and garlic powder to make the sauce.

  4. Roughly chop kale and in a bowl, pour the sauce over the kale leaves and lightly massage with hands to coat and soften the leaves.

  5. Serve kale and roast vegetables on a plate and top with walnuts, avocado and pomegranate seeds.


This recipe was provided by @goodnessavenue