If you’ve been watching the news (or just looking at your dinner plate), you’ve probably noticed the same problem: we’re not eating enough vegetables. And it’s not just a “some people” problem — the ABS National Health Survey (2022) reported that only 6.5% of Australian adults met the vegetable recommendation, and only 4.2% met both fruit and veg.
So, in Kitchen Confidence, we’re fixing that the tasty way.
Because here’s the thing: for years, home cooking (and plenty of pub bistros) treated veg like the “fill-the-gap” part of the plate — the protein got the glory, and the sides were… well… “there.”
But great hospitality has shifted. Sides aren’t an afterthought anymore — they’re where creativity, texture, colour and freshness really come alive.
And Linda Kilworth (our nutritionist) is 100% on board with this direction too: balanced plates = better energy, better fibre, better health — even when dinner is pasta, curry, or rice-based.
This is your A Bit on the Side master collection — 12 go-to vegetable sides you can mix and match with whatever you’re cooking.
Each side will have its own dedicated KC blog (recipe + tips + techniques + make-ahead options), and we’ll regularly feature them so you build the habit without feeling like you’re “doing extra work.”
The goal:
More colour. More crunch. More fibre. More “far out, that’s good” — without doubling your workload.
If you prep one side earlier in the day, dinner becomes: cook main → plate → add side → look like a hero.
This series is sneaky-cheeky skill building. You’ll get confident with:
If you want to eat better, feel better, and still love your food — don’t start by “dieting.” Start by making your sides so good you actually want them.
That’s what this collection is: veg that earns its spot on the plate.
Chef Ian