Poor diet is a leading contributor to cardiovascular disease (CVD) in Australia (1), and frequent consumption of home-cooked meals is associated with healthier dietary patterns (2). The Heart Foundation has been developing culinary nutrition resources for many years to support people to adopt a heart-healthy eating pattern. Recipe formats have evolved over time to keep pace with consumer preferences and digital marketing trends. The refreshed version of the Heart-Healthy Dinner Plans (HHDP) program, a free four-week intervention, delivers heart-healthy recipes weekly via email, supported by practical nutrition tools and resources. The program aims to translate evidence-based heart-healthy eating patterns into practice by increasing cooking confidence and skills while addressing common barriers. Based on insights from the initial pilot program (2020), refinements to the updated HHDP include tailored recipe streams (standard, vegetarian, serves-two), dynamic email/SMS prompts, refreshed recipes, step-by-step recipes featuring ingredient and method images, short instructional recipe videos, and condensed surveys, aimed to enhance engagement and completion. The survey, sent to all participants at the end of the 4-week journey, evaluates their program experience and any behaviour changes. The survey currently has a 5% response rate, and the data is reported live to an interactive dashboard. The refreshed program commenced with a soft launch and no active promotion allowing for the identification and resolution of digital performance issues to ensure an optimal user experience. Recruitment occurred primarily via social media (n = 8,381; 53%), Heart Foundation website (n = 5,477; 35%), and health professional referral (n = 840; 5%). Between 4 May 2025 and 10 August 2025, participants registered for the program. The mean participant age was 54 years, predominantly female (87%). Participants represented all Australian states, remoteness classifications, and socioeconomic quintiles. Pre-program, motivators for joining HHDP included improving health (n = 4,005; 79%), diet quality (n = 2,926; 58%), and increasing meal variety/inspiration (n = 1,347; 27%). Reported barriers at sign up included lack of inspiration time constraints and cost. Post-program survey cooking an average. Most agreed HHDP helped them overcome their main barrier, especially for those that identified inspiration, planning, and taste as their biggest barriers. Following completion, 94.3% reported adopting at least one heart-healthy behaviour, including reduced saturated fat (84%), increased vegetable, fruit, and whole grain intake (82%), and reduced sodium consumption (80%). Additionally, 89% found the supporting heart-health information and resources easy to understand. Preliminary program evaluation results suggest program refinements such as incorporating tailored content via dynamic email and SMS, multiple dietary streams, refreshed recipes, and simplified surveys enhanced consumer engagement and improved nutritional quality of meals prepared. The program demonstrates potential as a scalable, population-level strategy to promote heart-healthy eating, with further research needed to evaluate long term dietary impact.