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We specialise in colourful, fun and nourishing catering. Give us a tinkle  if you are looking for wild and tasty food for your special occasion. We love working with you to create a bespoke menu perfect to wow your guests!


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73 Coburn Road

Curried pineapple burger

Quinoa, cashew nut and sweet potato burger with curried pineapple disc, avocado, sesame carrot and picked red onion

Quinoa burgers

1 cup quinoa,

1 large peeled and chopped sweet potato

1 red onion- finely chopped

2 cloves garlic

2 cloves minced garlic

1 finely chopped red chilli

zest of one lime

salt and pepper

half a cup of cashew nuts

1 tbs chia seeds

Small hand full of basil leaves


Curried Pineapple

1 whole Pineapple

1 tsp Garam masala

1 tsp Cinnamon powder

½ tsp Red Chilli flakes

½ tsp turmeric

5 black peppercorns

20 curry leaves

1 tsp rapeseed oil


4 washed Savoy cabbage leaves or 4 buns!

1 ripe avocado- sliced

2 peeled and grated carrots

Juice of 1 lemon

1 tsp sesame seeds

1 red chilli

Handful of fresh basil

Juice of 1 lime

1 red onion

3 tablespoons red wine vinegar



1.     Pickled red onion -Chop one of the red onion and place in a bowl with the red wine vinegar

2.     Curried Pineapple-Peel the pineapple and slice into 1cm thick discs

3.     Add pineapple slices to a hot pan and add spices listed under ‘curried pineapple’

4.     Fry on either side (10 minutes) until caramelised and set aside.

5.     Put the quinoa to a saucepan and cook in 3 cups of boiled water for 15 minutes until it’s absorbed the water and light and fluffy

6.     Put peeled chopped sweet potatoes into a pan of cold water and bring to the boil, cook until soft. Once cooked, drain and mash.

7.     In a separate pan, fry the red onion for 10 minutes until soft and add the garlic for the last couple of minutes

8.     Finely chop or whiz up cashew nuts in a food processor

9.     Add the quinoa, mashed sweet potato, chopped cashew nuts, friend onion mix to a bowl.

10.  Add chia seeds, lime zest, chopped basil, finely chopped red chilli and a good pinch of salt and pepper

11.  Mix well and shape into 4 burgers

12.  Put in the fridge for 10 minutes

13.  Put a small amount of raw quinoa on a plate and coat the burgers in a thin layer of quinoa for a crisp coating

14.  Heat a frying pan with 3 tablespoons of rapeseed oil and add the burgers. Cook for 10 minutes on either side until golden brown

15.  Sesame Carrot-In a bowl add lemon juice and sesame seeds to the carrot

16.  To construct, place a burger in each cabbage leave, top with avocado, curried pineapple disc, sesame carrot, red pickled onions, fresh chilli, squeeze of lime juice and basil leaves.