A refreshing cool drink on a hot summer day. Make a jug ready for the kids coming home from school – they will be so happy with this sweet (but healthy!) cool treat.
This perfect summer Sangria takes a seasonal favourite, the Cherry, and pairs it with Citrus for a refreshing twist on tradition!
Chilled, tasty and easily scalable- say hello to this Cherry treat!
You can sub in Lemonade, Soda water, or a non-alcoholic drop for an accessible (delicious!) option!
Prep : 15 minutes + 1 hour refrigeration
Serves : 6
Ingredients :
750ml Red or White Wine (a spicy shiraz or fresh sauvignon blanc is perfect
Thinly slice the orange, lemon and lime and add to the wine mixture.
Stir in the cherries and chill for at least 1 hour (or up to three days).
When ready to serve, add the lemonade and serve over lots of ice. Alternately, serve the wine and the lemonade in separate carafes and allow people to mix the sangria themselves, to their taste!
The Grape Summer Punch is a crisp and refreshing drink that combines the sweetness of green and red grapes with the sparkle of lemonade and ginger ale. Finished with fresh lemon slices and ice, this punch is perfect for cooling off at any summer gathering, offering a burst of fruity flavor with every sip!
The Frosty Fruit Smoothie is a refreshing blend of Greek yogurt, ripe peaches, and a hint of orange juice—a perfect balance of creamy and fruity! Nutritious and energizing, it’s a quick and easy pick-me-up that’s ideal for hot summer days and loved by all ages.
Cut off the tops from two Zespri™ SunGold™ Kiwifruit. Cut each into 1cm thick slices. Use a 4cm heart-shaped cookie cutter to cut a heart from 8 slices. Set hearts aside on a plate.
Place the remaining 4 Zespri™ SunGold™ Kiwifruit in a high-speed blender jug. Add lime juice, mint leaves, and sugar, then blend until smooth.
Half-fill 8 serving glasses with crushed ice. Pour the Kiwifruit mixture over the ice, then top up with a little sparkling mineral water.
Serve with straws, garnish with mint sprigs, and decorate with Zespri™ SunGold™ Kiwifruit hearts on the edge of the glasses.
Every breakfast should be this pretty… and easy! Say hello to our NEW Fruity Breakfast Burritos 🍉🫐🥝A soft tortilla topped with yoghurt, fresh Fruit from your local Fruit and Veg shop, and muesli – yum!
Prepare the fruit for the wraps by chopping everything except the blueberries into small pieces.
Spread some yoghurt over the wraps. Next, arrange the fruit on top of the yoghurt. Top with some fresh mint leaves and muesli. You can add a drizzle of honey if you’d like a touch more sweetness.
Now you’re ready to serve! Carefully roll up the wraps, trying to keep as much of the fruit in as possible. Enjoy!
Are you looking for a flavourful low-fuss dinner recipe that can pre-prepared the day ahead? This recipe allows you to cook the meat and vegetables all in one saving time and effort. These juicy chicken skewers are bursting with flavour thanks to the sweet Cara Cara orange marinade. By adding orange slices to the skewers we add an extra citrusy kick and ensure the chicken breast doesn’t dry out. Feel free to swap out the vegetables for your family’s favourites, zucchini, cherry tomatoes and snow peas all work well too.
Prep : 45 minutes + 1 hour marinating time
Serves : 4 people
Ingredients :
2 Cara Cara Oranges
2 large chicken breasts cubed into bite-sized pieces
Make marinade by combining the zest and juice of one Cara Cara Orange with soy sauce, honey, garlic and black pepper in a large container.
Dice the chicken into even bite-sized pieces roughly 2-3cm cubes and add to the marinade. Close the lid and shake to combine.
Allow the chicken to marinate in the fridge for at least 1 hour (or overnight).
Halve the orange and slice into 2-3mm slices.
Cut capsicum and onion to the same size as the chicken pieces.
If you are using wooded skewers, soak them in water 30 min before use to avoid burning.
Lightly brush the barbeque with vegetable oil and then pre-heat to medium-high heat.
Reserve the chicken marinade and make the skewers.
Thread the marinated chicken, vegetables and folded-over orange slices onto the skewers, and spray or brush with vegetable oil.
Grill the skewers for 8-10 minutes on each side or until the chicken is well cooked.
Meanwhile, combine cornflour and water in a small bowl.
Bring the reserved marinade to the boil in a small saucepan over medium-high heat. Boil for at least 2 minutes to ensure any juices from the chicken are cooked.
Turn down the heat to a simmer then add the cornstarch slurry & continue to stir until the sauce thickens.
Drizzle sauce on the skewers, garnish with fresh picked coriander and serve immediately.
15 x cherries (Optional: Dust half or all in edible gold powder)
Block of your favourite chocolate
Method :
1. Preheat the oven to 160ºC (320ºF) fan forced. Grease three 18 cm (7 inch) round cake tips with cooking oil spray & line with baking paper.
2. Using an electric mixer fitted with the paddle attachment, whisk the flour, sugar, cocoa, bicarb soda, salt & coffee powder until combined.
3. Add the buttermilk, coconut oil, eggs & vanilla & mix on medium speed until well combined. Reduce the speed, carefully add the boiling water & mix until well combined.
4. Divide the batter between the cake tins. Bake for 45–50 minutes or until a skewer inserted into the centre of the cakes comes out clean. Remove from the oven & allow the cakes to cool for about 20 minutes, then remove from the tins & transfer to a wire rack to cool completely.
5. Place bottom layer of cake onto a cake stand or serving platter & generously spread over whipped cream, followed by some dollops of jam, & stud with halved cherries. Repeat with the remaining two layers of cake,.
6. To add the final decorations, use a potato peeler or grater on the longest edge of the chocolate block & cover the top of cake with chocolate shavings. Finish with some whole cherries as well as some show stopping gold-dusted cherries!
If you’re looking to boost gut health and reduce inflammation, you’re on the right track. Gut health affects your overall well-being, and things like diet, stress and lifestyle all play a role. It can feel overwhelming, but starting small is key. To help you get going, here are some great spices to support your gut and kickstart your journey to better health.
1. Turmeric If you love yellow curry, you’re probably having turmeric. This spice contains curcumin, a strong anti-inflammatory that works almost as well as some medicines. It’s also an antioxidant, which helps protect your cells from damage and boosts healthy gut bacteria. Try adding turmeric to turmeric lattes, soups, stews, stir-fries, or sprinkle it on roast veggies. You can even mix it into scrambled eggs or rice dishes.
2. Ginger Ginger is a delicious spice that’s great for your gut, especially your stomach and intestines. It’s commonly used to settle an upset stomach or help with nausea. Add ginger to smoothies, teas, soups, or use it to flavour chicken, fish, or veggie stir-fries. You can also grate it into salad dressings or juices.
3. Cinnamon Cinnamon is a comforting spice often found in baking, porridge and yoghurt. It contains cinnamaldehyde, which helps reduce inflammation, regulate blood sugar and improve gut health. Sprinkle cinnamon on porridge, add it to smoothies, teas, coffee, or use it in cakes and muffins. It’s also great on roasted sweet potatoes or in a warm bowl of rice pudding.
4. Fennel Seeds Fennel seeds have been used for ages to help with digestion and can reduce bloating. Add fennel seeds to salads, roast veggies, or sauces, or brew a fennel tea. You can also sprinkle them on roasted meats or mix them into bread dough.
These spices can support gut health and reduce inflammation. Plus, eating a variety of nutritious food, reducing added sugars, managing stress, and getting good sleep can also help keep your gut happy.
This blushing beauty is our NEW Radish Salad with Orange Dressing. Not only is it pretty as a picture but it packs a crunch! Crunchy, fresh Radishes that is… yum!
In a small saucepan, bring the orange juice to a boil. Cook, until the juice has reduced to about ¼ cup’s worth (around 20-25 mins). Once reduced, remove from the heat.
To make the dressing, whisk together the olive oil, curry powder and reduced orange juice. Season with salt and pepper, to taste.
Assemble the radishes on a serving plate, then top with the crumbled feta and chopped mint before drizzling over the dressing. Enjoy!
These Strawberry Cookies are so good they won’t last long… unless you manage to hide them from mischievous mouths! Using beautiful fresh Strawberries from your local Fruit and Veg shop, they’re a sweet treat that the fam will be begging for every week!
Preheat oven to 180°C, and line a large baking tray with baking paper.
In a medium bowl, add the flour, baking powder, salt, and sugar. Stir until combined. Next, add the butter, using your fingertips to rub it into the flour mixture until butter is evenly dispersed.
Add the thickened cream and diced strawberries to the dough, gently stirring until just combined.
Scoop dough into balls and place onto the lined baking tray – mixture should make around 12 cookies. Sprinkle the tops of each cookie with some white sugar, then bake in the oven for 20 mins or until golden brown and cooked through.
Once done, remove tray from the oven and transfer cookies to a wire rack. Allow cookies to cool completely before serving.
Here’s a fun salad to whip up! Burrata is all the hype at the moment and our Pear Burrata Salad incorporates creamy burrata cheese with the sweet crunch of fresh pear!
As the school holidays roll around, it’s a fantastic opportunity for families to slow down, unwind, and savour some quality time together. However, with more free time on your hands, it’s all too easy to fall into the trap of convenience foods, takeaway meals, and sugary snacks. To keep the holidays healthy, fun, and educational, why not get your kids involved in the kitchen? Here’s how:
Plan Meals Together: Kick off the holidays by sitting down with your kids to plan the week’s meals. This not only gets them excited about food but also helps teach them about balanced eating and the importance of nutrition.
Make Shopping an Adventure: Turn your grocery trips into a fun outing by bringing the kids along. Show them how to select fresh fruits, veggies, and lean meats, turning a task into a learning experience.
Cook with a Smile: Make cooking a lively activity by playing some music, wearing aprons, and letting your kids experiment with various ingredients and flavours. This turns meal prep into a creative and enjoyable experience rather than a chore.
Healthy Sweet Treats: Kids love sweets, especially during the holidays. Instead of store-bought sugary snacks, try baking healthier versions of their favourites. This way, they can still indulge in delicious treats without all the additives.
Snack Station: To curb those holiday cravings, set up a snack station in the fridge or pantry stocked with healthy options. Think pre-cut fruit, veggie sticks with hummus, wholegrain crackers, and yoghurt. It’s a great way to keep them satisfied with nutritious choices.
The school holidays can certainly be a time for indulgence, but by incorporating home cooking into your routine and involving your kids in the process, you’ll make the holidays both healthy and enjoyable for the whole family.
Shop Brisbane’s freshest ingredients in-store or online.
Preheat your oven to 200°C. In a small bowl, whisk together the flour, baking powder and salt. Use an electric mixer to cream together the butter and sugar, then add the blueberries and combine on a high speed.
Gradually fold the dry ingredients in with the wet ingredients to form the dough. Then, gently mix in the white chocolate chips. The dough will need to be chilled for 20 minutes in the freezer before shaping into 6-12 balls (depending on which sized cookies you’d like).
Bake the cookies for 10-15 minutes. Let cool on a wire rack, then serve!
Preheat the oven to 200˚C fan forced, and line a baking tray with baking paper.
Mix the flour with the baking powder and a pinch of salt.
Rub the butter cubes into the flour mixture lightly with your gingers until the mixture resembles breadcrumbs.
Add the grated cheese and spring onions, then gently mix.
Combine the milk, water, and a splash of Worcestershire sauce (if desired), then pour into the flour mixture. Gently mix until the dough starts to come together.
Tip the dough out onto a floured surface, then shape into a ball. Roll the dough out with a rolling pin until it is 3cm thick.
To form the scones, either use a 6cm round cutter, or you can simply cut the dough into triangles.
Carefully place the scones onto the lined baking tray, leaving space between each. Using a pastry brush, lightly brush the top of each scone with milk, then sprinkle with the additional 25g of grated cheese.
Bake the scones in the oven for 12 mins, until golden. Once done, allow them to cool on a wire rack.
Once done, remove pan from the oven and allow to cool in the pan for 30 mins to an hour before slicing. This gives the bars time to set.
Wagyu beef is a truly exceptional culinary experience. Our passion lies in delivering the ultimate in taste and tenderness. With over 40 years of dedication, we’ve pioneered Australian Wagyu through our innovative F1 crossbreeding programs. Let us take you on a journey through the history of Wagyu, tips on how best prepare your perfect cut, Zone Fresh’s commitment to delivering the ultimate in taste and tenderness, and everything in between.
The rich history of Wagyu Beef
Wagyu beef is synonymous with melt-in-your-mouth tenderness and exquisite marbling and boasts a rich history dating back centuries. Originating in Japan, Wagyu cattle were bred for their superior meat quality. These prized cows were descended from Asian longhorn cattle and were traditionally used for draft work in agriculture. Over time, selective breeding practices focused on improving the intramuscular fat content, resulting in the highly marbled meat we know today. At Zone Fresh our Australian Wagyu generally has a marble score between 3 and 9+ depending on the product.
Understanding Wagyu Grades
The Japanese Wagyu Grading System
The most recognised grading system is the Japanese system, which considers two primary factors:
Beef Marbling Score (BMS): This measures the amount and quality of intramuscular fat (marbling) within the beef. It ranges from 1 to 12, with 12 being the highest and indicating exceptional marbling.
Yield Grade: This assesses the proportion of edible meat to bone and fat in the carcass.
The combination of BMS and Yield Grade determines the overall Wagyu grade, with A5 being the pinnacle, representing the highest level of marbling and meat yield.
Australian Wagyu Grading
While Australia has adopted elements of the Japanese system, it also has its own grading standards. One important factor is the bloodline of the Wagyu cattle.
Fullblood Wagyu: These cattle are purebred Japanese Wagyu.
Purebred Wagyu: Similar to Fullblood but with stricter breeding regulations.
F1 Wagyu: These are first-generation crossbreeds between a Fullblood or Purebred Wagyu and another breed, often Angus.
Australian Wagyu is often graded using a star rating system, with more stars indicating higher quality. While this system doesn’t directly correlate with the Japanese BMS, it provides a general indication of the beef’s quality.
It’s essential to note that the grading system can be complex, and factors like diet, age, and breed can influence the final quality of the beef. However, understanding these basic principles will help you appreciate the nuances of Wagyu beef and make informed choices when purchasing.
Understanding Australian Wagyu Beef
While the allure of Japanese Wagyu is undeniable, Australia has also made significant strides in producing exceptional Wagyu beef. Here’s a breakdown of the different types of Australian Wagyu:
Fullblood Wagyu
Fullblood Wagyu is the purest form of Wagyu in Australia, with bloodlines directly tracing back to Japan. These cattle are highly sought after for their genetic makeup and potential to produce beef with exceptional marbling and flavour.
Purebred Wagyu
Similar to Fullblood Wagyu, Purebred cattle have a complete Japanese Wagyu lineage. However, they might adhere to slightly different breeding standards compared to their Japanese counterparts.
F1 Wagyu
This is the most common type of Australian Wagyu. It’s a first-generation cross between a Fullblood or Purebred Wagyu and a high-quality beef breed, often Angus. While not as pure as Fullblood or Purebred, F1 Wagyu still offers exceptional taste and tenderness due to its Wagyu heritage and is unique it’s Australian origns.
Higher Generation Crosses
Beyond F1, there are subsequent generations of Wagyu crosses. While these might have a smaller percentage of Wagyu genetics, they still can produce high-quality beef with desirable Wagyu characteristics.
It’s essential to note that the term “Wagyu” is often used broadly in Australia, and the specific bloodline and breeding practices can vary significantly between producers. To ensure you’re getting the best quality Wagyu, look for reputable suppliers like Zone Fresh who can provide detailed information about their cattle’s lineage and breeding programs.
Wagyu vs Regular Beef: you’ll notice the difference
Wagyu beef stands out from regular meat in several ways:
Marbling: The extensive marbling in Wagyu creates a remarkably tender and juicy eating experience.
Flavour: The fat in Wagyu melts at a lower temperature, infusing the meat with a rich, umami flavour.
Cooking: Wagyu requires specific cooking methods to preserve its tenderness and flavour due to its high fat content.
Why cooking Wagyu is an artform
To bring out the best in your Wagyu beef, follow these tips:
Use high heat: Sear the Wagyu quickly at high heat to lock in the juices.
Less is more: Avoid overcooking Wagyu, as it can become greasy. Aim for a rare or medium-rare finish.
Simple is best: Let the natural flavour of Wagyu shine through with simple seasonings like salt and pepper.
Explore different methods: While searing is a popular choice, Wagyu can also be grilled, broiled, or cooked sous vide.
Accompany Wagyu with the perfect side dish
When pairing side dishes with Wagyu beef, aim for lighter options that complement the meat’s richness. Here are some ideas:
Salads: A refreshing salad with a light vinaigrette can help cut through the fat.
Roasted vegetables: Roasted asparagus, Brussels sprouts, or root vegetables add a touch of sweetness and earthiness.
Mashed potatoes: Creamy mashed potatoes provide a comforting contrast to the Wagyu’s texture.
If you’re looking for inspiration Zone Fresh has a wide variety of the finest and freshest produce to accompany your Wagyu Beef.
Why Zonefresh Wagyu is the best
Since 1988, we’ve been driven to create premium Australian Wagyu that’s also accessible and attainable. We believe Wagyu is one of life’s great joys, and being able to deliver a supremely rewarding eating experience is at the centre of everything we do. That’s why over 40 years ago, we challenged ourselves to transform Australian Wagyu with our leading F1 crossbreeding programs. With innovation firmly embedded in our DNA, our team works tirelessly to produce Oakey Premium Wagyu so that we can guarantee our marbling… always.
Some of our popular cuts include our Kobe Wagyu rib fillet, and we also offers a wide range of fresh, high-quality produce and gourmet deli items to complement your Wagyu feast. Our team is committed to producing Premium Wagyu, renowned for its consistent and exceptional marbling.
Visit our online store or visit our Windsor market to explore our Wagyu selection and discover a world of flavor!
Berries are the star of this sweet show! Our new Berry Crumble Bars are the warm winter dessert (or snack!) that you’ve been looking for. You could even swap out the berries for other fruits if you prefer!
Preparation time : 1 hours
Serves : 16
Ingredients :
500g mixed berries, frozen (we used strawberries, raspberries, and blueberries)
Preheat oven to 175C and line a rectangle brownie pan with baking paper.
In a medium saucepan, place the mixed berries, 60ml maple syrup and cornflour. Bring mixture to a simmer and cook for 10 mins, stirring occasionally, until the mixture has thickened. Remove from heat once done.
While the berries are cooking down, combine the almond meal, rolled oats, flour and salt in a large mixing bowl.
Add the coconut oil (solid), remaining 125ml of maple syrup and peanut butter to the dry ingredients and stir to combine. Note: You may need to use your hands in this step to ensure all ingredients are well incorporated.
Place 2/3 of the dry mixture into the lined brownie pan, pressing down firmly with the back of a spoon or with your hands. Bake in the oven for 10 mins or until golden brown.
Once baked, remove the pan from the oven. Top with the berry mixture, then crumble over the remaining crumble ingredients.
Return the pan to the oven and bake for 20-25 mins, or until the top of the slice is golden brown.
Once done, remove pan from the oven and allow to cool in the pan for 30 mins to an hour before slicing. This gives the bars time to set.
Place the couscous in to a large heatproof bowl, add the boiling water and mix to combine. Cover the bowl either with a lid or foil and set aside for 5 minutes.
Meanwhile heat 1 tablespoon of olive oil in a fry pan over medium heat. Add the onion and sauté for 2 minutes or until onions become soft. Add the cauliflower and continue to sauté for another minute or so, until the cauliflower is just tender, be sure not to overcook. Remove from heat and set aside.
Return to the couscous and fluff with a fork to separate all the grains.
Add the couscous to a serving bowl along with the cooked onion and cauliflower. Add all remaining ingredients and toss together. Season with a little salt.
Either serve as a warm salad or cover and place in the refrigerator to chill and serve as a cold salad*.
Recipe note:If serving as a cold salad, we suggest to add the pistachios just before serving so they don’t become too soft.
* For a gluten free option you can swap the couscous for cooked quinoa instead.
In a large bowl, combine the shrimp, ½ tbsp oil, ½ tbsp lemon juice, minced garlic, garam masala and salt. Allow mix to marinate in the fridge for 2 hours.
Heat the remaining oil in a large frypan. Sauté the marinated shrimp for 3 mins or until golden brown on each side.
Next, add the tomato sauce and cook for another minute. Transfer to a bowl and set aside.
To serve, place the salad greens onto a serving platter. Top with the capsicum, onion, tomatoes, apple, chopped green chilli, and coriander. Top with the grilled shrimp and sliced almonds. Garnish with lemon wedges and serve.
Once you have tried our version of a berry yoghurt, we guarantee you won’t be wanting any flavoured yoghurts again. Baking the berries release their natural juices along with enhancing their flavour. The added spices along with the sweetness of the maple syrup is what takes the berries to the next level!
Line a baking tray with baking paper. Ensure the baking paper comes up the sides of the tray to capture all the juices from the berries.
In a bowl combine all ingredients EXCEPT the yogurt, toss the berries with a spoon so that they are covered with the, lemon vanilla, syrup and spices.
Place the berries on to the tray and bake in the oven for 15 – 20 minutes. Keep an eye on them towards the end of cooking time so they don’t burn. Take them out prior if you think they are done, this will be when there is plenty of juice and the berries are soft and slightly roasted.
Once cooked, set aside to cool. Break the berries up slightly with the blunt side of a wooden spoon. Store in an airtight container in the fridge for up to one week.
To make your berry yoghurt, serve approximately one third of a cup of yoghurt with 1 tablespoon of the baked berries, gently stir through.
Recipe note:The baked berries are extremely versatile. Serve on top of porridge, bircher muesli, chia puddings, custard, or as a topping for a cake. Be as creative as you like!
???????? Indulge in the delightful flavours of our Raspberry and Lemon Yoghurt Cake! Moist, tangy, and bursting with fresh raspberries, it’s the perfect treat for any occasion. ????????
Recipe by Breeanna Segafredo
Prep time : 2 hours
Serves : 12
Ingredients :
CAKE
1 ½ cups all-purpose flour (190 grams)
2 teaspoons baking powder (10 grams)
½ teaspoon salt (2 grams)
1 cup plain Greek yogurt (240 ml)
1 cup sugar (200 grams)
3 large eggs
Zest of 1 lemon
1 teaspoon vanilla extract (5 ml)
½ cup vegetable oil (120 ml)
1 ½ cups fresh raspberries (200 grams)
2 tablespoons lemon juice (30 ml)
Powdered sugar (for dusting)
ICING
1 cup (240 ml) heavy cream, chilled
1 cup (225 grams) mascarpone cheese, chilled
1 cup (125 grams) powdered sugar, sifted
1 teaspoon vanilla extract
A few drops of pink food colouring (we prefer a small amount of beet juice for natural colouring)
Method :
CAKE
Preheat the Oven:Preheat your oven to 175°C. Grease and flour a 23 cm round cake pan.
Mix Dry Ingredients:Whisk together 1 ½ cups flour, 2 teaspoons baking powder, and ½ teaspoon salt in a bowl.
Combine Wet Ingredients:In another bowl, mix 1 cup yoghurt, 1 cup sugar, 3 eggs, lemon zest, and 1 teaspoon vanilla extract until well combined.
Blend:Gradually add the dry ingredients to the wet mixture, stirring until smooth. Fold in ½ cup vegetable oil until fully incorporated.
Add Raspberries:Gently fold in 1 ½ cups raspberries.
Bake:Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted into the centre comes out clean.
Cool and Serve:Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with 2 tablespoons lemon juice and dust with powdered sugar before serving.
ICING
Whip the Cream:In a large mixing bowl, whip the heavy cream until soft peaks form.
Add Mascarpone:Add the mascarpone cheese, powdered sugar, and vanilla extract to the whipped cream.
Blend:Beat the mixture on medium speed until smooth and fluffy.
Colour:Add a few drops of pink food colouring and mix until the icing is evenly coloured.
Chill:Chill the icing in the refrigerator for 30 minutes before using.
Note:This icing is perfect for cakes, cupcakes, and other desserts! Enjoy the light, creamy texture and delicate flavour.
Brussels sprouts done in a way that even the kids will love and be coming back for more!
Winter meals are all about hearty, nourishing and comforting foods, this Gratin is all of that and more. This recipe would have to be one of our favourite ways to serve Brussels Sprouts, they go perfectly with bacon and topped with cheesy crunchy breadcrumbs takes them to the next level of DELICIOUS!
Enjoy this simple yet hearty side dish with any of your go to winter meals.
Preheat oven to 200°C. Individually wrap beetroot in alfoil and place on a baking tray. Roast for 1 hour or until tender.
Warm stock in a saucepan. Heat oil in a large frying pan over medium heat. Add onion, garlic and thyme and cook for 3-4 minutes or until soft and translucent. Stir through rice, then increase heat before adding the wine. Once the wine bubbles away add a ladle of stock at a time, waiting for each addition of stock to be absorbed before adding the next. This process will take about 15 minutes. Stir occasionally. If you run out of stock and the rice needs a little more cooking use a little hot water.
Meanwhile, peel the skin of the beetroot whilst wearing gloves. Cut into 2cm pieces. Once the rice is al dente (soft but still with a little bite) stir in beetroot.
Divide risotto between serving bowls. Serve topped with feta and salad alongside.
A delicious blend of soy sauce and sweet chili sauce creates a sticky glaze on the ribs, while the salad brings freshness to the dish with apple, rocket and avocado!
In a large bowl combine the soy sauce and sweet chilli sauce. Add the spare ribs and coat generously. Place ribs in an ovenproof dish, pour the extra sauce over the top, cover with foil, and place in the oven. Cook until ribs are tender and cooked through (around 50 mins – 1 hour). Note: You will need to turn the ribs every 15-20 mins.
Heat a small frypan over a medium heat and roast the pine nuts until they just start to brown.
In a large bowl, combine the rocket, apple, onion, avocado, celery, and roasted pine nuts. Serve as a side salad to the ribs!
Preheat the oven to 190C. Wash and clean the beetroots. Place the beets on a baking tray and roast for 45 minutes. After cooking, allow beets to cool for 5-10 minutes.
Chop the beetroot into 1 cm pieces and combine with Worcestershire sauce, oil, allspice, garlic powder and mustard into a large bowl. Toss to combine. Season with salt and pepper.
Finely chop gherkins, red onion, and chives. Sprinkle on top. Serve.
Warm up in the morning with our NEW Winter Porridge with Turmeric Baked Fruits. Creamy oats topped with gorgeous spiced, baked fruits… hello deliciousness!
To make the baked fruits, firstly wash the apple and pear, then slice them into wedges, removing seeds and cores. Note: There’s no need to peel the skins off – we recommend leaving them on!
Slice the orange into wedges, leaving the skin on again.
Preheat oven to 200C. Line a tray with baking paper.
In a non-stick pan, heat the honey, cinnamon and star anise until the honey gets darker in colour. Carefully add in all the fruits, ginger and turmeric. Coat the fruit in the honey mix, then transfer the contents of the pan to the lined tray. Roast in the oven for 10 mins.
Once done, remove the tray from the oven, and set aside while you prepare the porridge.
In a juicer, wash and juice the carrots and apple. Set the orange zest aside then juice the orange.
In a saucepan, add the oats, then add a mix of the carrot, apple and orange juice (around 400ml). Add a pinch of salt, then bring the mix to a boil. One boiling gently, reduce heat and allow to simmer.
Add the milk and simmer for 10 mins, or until the porridge is creamy and the oats are soft. Add the orange zest and grate in the fresh ginger.
Give the porridge a stir, adding more milk if needed. To serve, divide the porridge between four bowls, then top with the baked fruits.
Bagels so good, you’d think you were in New York! Start the day with a brunch of champions with our Pumpkin, Halloumi and Bacon Bagels. Who would go out to eat, when everything you need is at home!
Pre-heat oven to 180C. On a lined baking tray, place the slices of pumpkin and drizzle with olive oil and dukkah. Roast until cooked through, but not crisp.
In a pan, fry off the bacon and set aside on a paper towel lined plat to drain excess oil. In the same pan, fry off the halloumi until golden on both sides.
While the halloumi is cooking, toast the bagels in the oven, or toaster.
On the underside of each bagel “lid”, generously spread some basil pesto. Next, add a bed of spinach to the base of your bagel, before topping with bacon, sliced pumpkin, halloumi, and the pesto covered lid.
For the pastry, combine the flour, almond meal, salt, sugar, blood orange zest in a bowl and add the diced butter. Rub this through the flour to resemble rough breadcrumbs, add the yoghurt, and quickly work it all together to form a smooth dough. Don’t overwork it.
Flatten the pastry into a 2cm thick circle, wrap in baking paper and rest in the fridge for at least 2 hours or overnight.
Bring the pastry to room temp 30 minutes before rolling, to make it easier to roll.
Roll the pastry, on a lightly floured bench, into a rustic 5mm thick, 30cm round and place onto a piece of baking paper. Transfer this to the fridge to rest for 20 minutes.
Preheat the oven to 210C.
Spoon the coconut over the pastry, leaving a 3cm border. Lay the strawberry slices over the coconut in a single layer then the blood orange slices over them.
Fold the edges up and over the sides of the fruit. This is a rustic recipe so no pressure to make it perfect!
Whisk the egg yolk with 1 tbsp of water and brush the edges of the pastry with this mixture.
Sprinkle the raw sugar over the pastry edge and over the fruit then bake the tarte on a baking sheet in the preheated oven for 30-35 minutes, until the pastry is crisp and golden.
Serve the tarte tatin on the baking paper, on a board, cut into wedges, scattering the pistachios over and with your favourite cream, yoghurt or ice-cream.
We’re all about winter warmers at the moment and our new Beef Pot Pie is no exception! It’s hearty and packed with delicious vegetables like carrot, peas, potato and broccoli. This one will put a smile on the whole family’s face at dinnertime!
Heat a large pot or Dutch oven over a high heat and add 2 ½ tbs olive oil.
Add the beef to the pot, cooking in batches until the beef is browned. Once done, remove from the pot and set aside.
In the same pot, add another tbsp of olive oil, then add in the onion, potato and carrots. Cook for 5-7 mins until the vegetables start to soften and begin to brown. Add the garlic and thyme and cook until fragrant.
Stir the flour through the vegetables, then return the meat to the pot and stir to combine.
Pour in the tomatoes, beef stock, Dijon mustard and sugar. Season with salt and pepper, stir to combine then cover with a lid.
Reduce the heat and allow to simmer for 90 mins or until the beef is almost entirely soft.
Remove the lid, add in the broccoli, green beans, and peas, then allow to simmer for another 30 mins until the beef is very tender and the sauce has reduced.
Preheat the oven to 180°C.
Transfer the mixture to a deep casserole/baking dish. If you feel like there’s too much sauce, you can use only half of it.
Top the contents with a sheet or two of puff pastry (depending on the size of your baking dish), or you could use shortcrust pastry if you prefer. Crimp the edges, make a few slits into the top of the pastry to act as vents and brush with the beaten egg.
Bake the pie in the oven for 20-25 mins or until the pastry is golden brown and cooked through.
Remove the pie from the oven and allow it to rest for 10 mins before serving.
Looking for a vegetarian dish to impress even the most ardent meat-loving family? Then look no further than these flavoursome slurpy mushroom noodles. The classic Sesame-Ginger combination draws out the rich umami taste of the mushrooms and served with a hot broth and plenty of noodles, this is a perfectly warming and filling winter meal.
Prep/ cook time : 35 minutes
Serves : 4
Ingredients :
3 cups sliced mushrooms of your choice (we used Shitake & Oyster mushrooms)
3 tbsp tahini (Melted natural peanut butter may be used as a substitute)
1/4 cup sweet chilli sauce
2 tbsp vegetable oil
1 tbsp tamarind paste
2 tbsp rice vinegar
2 tbsp raw sesame seeds
2 spring onions, greens thinly sliced
Sesame oil to drizzle
Method :
Make the sauce by combining soy sauce, sweet chilli sauce, tamarind, rice vinegar, tahini, 1 tbsp ginger, 1 tbsp minced garlic and ⅓ cup broth in a bowl.
Cook the noodles according to the package directions. Drain.
In a medium-large saucepan, add the remaining broth and 1/2 of the soy sauce mixture and bring to a simmer on medium heat. Then reduce the heat to keep warm.
Heat the vegetable oil in a large frypan over medium-high heat. Add the mushrooms to hot oil and cook undisturbed for 5 minutes or until golden. Add the onion, remaining ginger and garlic, stirring for 4-5 minutes, until fragrant. Add 2 tbsp soy sauce and sautee for another few minutes until mushrooms are caramelized and remove from pan.
Add the remaining soy sauce mixture to the frypan and bring to a simmer over medium heat. Cook until the sauce thickens slightly and add spinach, stirring until leaves wilt, then add the noodles tossing to coat. Remove from the heat.
Divide noodles and spinach between four bowls & ladle over broth.
Spoon the mushrooms on top and drizzle with sesame oil, spring onions and sesame seeds to taste.
With a chill in the air and days becoming shorter, it’s common to want to just curl up and stay in bed all day! But it’s still important to take care of your health with good food and exercise, even if it’s hard to begin with.
Read on to find out our top 4 tips to staying healthy over winter!
1.Eat seasonal fruit and vegetables
Enjoy a wide range of winter goodies to fight off colds and keep your immune system functioning at its best. This includes consuming superfruits such as grapefruit, kiwifruit, mandarins, and oranges! You can pop these on top of your morning breakfast or enjoy them as a snack during the day.
For vegetables, broccoli, carrots and cauliflower are perfect to add to winter meals like soups and roasts. It’s easy to reach for convenient meals and take away options but keeping up your fruit and veggie intake will help your body be its best through winter.
2. Time for tea
Good news for tea lovers! Enjoying a nice hot brew is just what your body needs in winter, especially green and black teas as they’re filled with antioxidants. Winter is also the perfect opportunity to try different teas like herbal blends and spicy chai. So, pop the kettle on and reap the benefits of drinking a hot cup of tea!
3. Winter warmers
Think stews, soups, and casseroles! There’s no better way to get a good dose of veggies to boost your health. Try including as many veggies as you can in dishes, then add in meat and your favourite beans. We love kidney beans or chickpeas for stews! The best part is you can make extra for lunch the next day too.
4. Find your winter exercise hobby
Being cold outdoors is no excuse to miss out on your 30 minutes of daily exercise! If you enjoy a daily walk, pop on a couple more layers to ensure you stay nice and warm. Your body will heat up in no time once you start moving. Home workouts are also doable in the colder months, by joining a home yoga, Pilates or workout class online!
Embrace these healthy habits over winter! Even the smallest lifestyle change can make a huge difference to your overall health and wellbeing. As always, we are dedicated to providing you with only the finest produce and groceries.
Blended Classic Stuffed Spuds are a delightful twist on the traditional baked potato, combining the heartiness of a baked potato with the creamy, savoury goodness of a rich filling. These stuffed spuds are a perfect blend of textures and flavours, making them a satisfying main course or a decadent side dish
Preheat the oven to 180℃ and line a baking tray with a sheet of banking paper.
Wash the potatoes to remove dirt, then pierce the skin 3-4 times with a fork. Loosely wrap each potato in absorbent paper and microwave on high for 7-10 minutes until softened.
Remove the potatoes from the microwave and discard the absorbent paper. Place the potatoes on the prepared tray. Drizzle with 2 tablespoons of olive oil and season with salt. Bake for 20-25 minutes or until golden brown and crisp on the outside.
In the meantime, to prepare the filling, place the remaining 2 tablespoons of oil in a frying pan over medium heat. Add the onion and garlic and cook for 2 minutes before adding the mince. Cook, stirring for 2-3 minutes until the mince browns. Add the mushrooms to the pan and cook, stirring for a further 2-3 minutes.
Add the sauces, herbs, stock and water to the pan. Stir to combine then reduce heat to low and simmer for 5-10 minutes until the sauce thickens.
Remove the potatoes from the oven. Cut an ‘X’ at the top of each potato, then gently squeeze the sides of the potatoes towards the centre to open them.
Fill the potatoes with the blended mince mixture and top with sour cream, shallots, or chives.
