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.
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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.
Winter is only a few days away, and we are already feeling the sniffles, colds, and bugs that you’d rather not know the name of, along with fewer hours of precious sunlight to make the most of our days! To help stay happy, energised, healthy and calm, we all need to load up on those essential vitamins and nutrients found in beautiful, locally grown fresh produce. There’s nothing that soothes the soul more than a nice warm bowl of soup on a cold winter’s night. From classic tomato or pumpkin soup to a hearty vegetable and lentil soup, we all have our favourites!
Soup is such an easy way to increase your veggie intake and get the nutrients you need without giving it too much thought. Another benefit of soup is that it helps you stay hydrated! You’ll be contributing to your daily water intake without even trying.
If you’re wanting to get creative with your soup making skills this season, why not try some of our favourite recipes below!
Lick your lips for our Pumpkin and Pear Soup! It may not be the combination you had in mind but trust us, this is a winner! Delicious pumpkin paired with the subtle sweetness of pear, topped with croutons and pancetta – this creamy soup will warm your soul.
Craving something rich in flavour? Try our Creamy Vegan Mushroom Soup this winter and put your trust in mushrooms and the creaminess of coconut milk. It’s tasty, plant-based, and fresh, so why not give this one a go!
Nothing beats tomato soup, but this time we’ve made it with a twist! Try our 20 minutes Spanish Tomato Soup for a hearty meal that will warm you up from the inside out. Perfect to make for the whole family or to enjoy the next day as leftovers.
This Pear & Cauliflower Soup is so good. The slight sweetness from the pear really lifts things up on the creaminess of the cauliflower. This recipe is plant-based with oat milk. If you don’t want to use oat milk, regular is fine as is coconut milk.
Looking to up your veggie intake? Try our Veggie Packed Soup for a clean and lean winter’s meal. It’s loaded with nutritious veggies that will satisfy your tastebuds and leave you feeling full all afternoon!
Not sure what to make for dinner? This fuss free Curried Lentil and Carrot Soup is the perfect end of week throw together meal! Packed with veggies and substance from lentils, you won’t be left hungry after this one.
The sweetness of sauteed onions and carrots combined with a little zing of orange of the Carrot and Orange Soup will keep you dipping in your bread for more. Not only is it easy to cook but also required minimal clean-up, what could be better than that?!
Are you feeling soup-er inspired? Enjoy this soup season and make sure to try something you haven’t tasted before!
We carry an excellent selection of pre-made soups in-store as a convenient option. Shop our soup range online.
This super nourishing meat free meal is a great way to warm you up this winter from the inside out. This fuss free soup uses simple ingredients that most people will have readily available, which makes this recipe a great one to have on standby for those night you’re just not sure what to make.
While being a very simple meal, let’s not underestimate how gorgeous and delicious it is. This soup is bursting with flavour and gets even better the next day, making it a great meal to make ahead of time.
Prep/ cook time : 1.5 hour
Serves : 4
Ingredients :
1 Tbsp Olive oil
1 Lg Onion, peeled and diced
170 grams Red lentils
1 Lg Carrot, peeled and sliced thinly
1 Tbsp Madras curry powder
1 Litre Boiling water
1 Litre Vegetable stock
1/2 tsp Salt
½ tsp Paprika
Fresh coriander or parsley, to garnish
Method :
Heat oil in a large soup pot over medium to high heat.
Add the onions and sauté for 5 – 10 minutes, or until tender and translucent.
Add the lentils and cook for 1 minute, stirring constantly.
Mix in the carrots and curry powder, cook for 2 minutes.
Add the water, stock, salt and paprika, bring to a boil, lower heat and cover.
Simmer for 1 hour, stirring occasionally.
Adjust seasoning to taste and ladle into soup bowls.
Serve immediately and garnish with either fresh coriander or parsley
This richly flavoured mushroom soup comes together quickly for a warm and comforting dish. This winter put your trust in mushrooms with Creamy Vegan Mushroom Soup. It’s tasty, plant-based, and fresh. It’s a win-win all around.
In a medium pot, heat the olive oil. Add the mushrooms, garlic, and onion and cook over medium high until the mushrooms are browned and the onions are translucent (approximately 10 minutes). Sprinkle the flour over the mushroom mixture and stir until all the flour is absorbed.
Add the thyme, bay leaf, salt, pepper and vegetable stock. Stir, making sure to scrape up the brown bits on the bottom on the pot. Bring to a boil, then reduce to simmer for 5 minutes.
Remove the pot from the heat. Carefully ladle roughly 1/2 of the soup into a blender and puree until smooth (make sure your blender has a vented lid to allow steam to escape).
Place the soup pot back on the element and then pour in the puree and coconut milk. Stir until heated. Serve with garnish of choice.
Special equipment |blender with vented lid – alternatively a stick blender can be used.
Notes |if you prefer not to use coconut milk, replace with cream in equal measure.
This is the way to enjoy risotto without being chained to the stove stirring it! The trick is to make sure the pot is very securely covered so that the liquid doesn’t escape. The flavours can be varied according to what you have in the fridge.
Place the bacon in a large enamel casserole (or other oven-proof and stovetop-proof pot) over medium high heat. Stir for 2 minutes until starting to brown and the fat has rendered out. Add the tomatoes, mushrooms, onions and garlic, and cook for 5-6 minutes or until the mushrooms are browned and the onions soft. The mushrooms will absorb the bacon fat, which is why a tablespoon of oil is added with the rice at this stage. Add the rice and oil, and toss to ensure that it is all well mixed and coated. Add the wine.
Heat the chicken stock in the microwave or in a small saucepan on the stove top. Pour into the pot and stir. Put the lid on the pot or cover tightly with foil and place in the oven for 40 minutes or until the liquid is absorbed, and the rice is cooked through. Remove from the oven, stir through the parmesan and add freshly ground black pepper and salt to taste. Stir through the basil and serve immediately.
Experience the zesty twist of our Blended Pork and Pineapple Tacos, combining savory pork mince with mushrooms and a fresh pineapple salsa. This simple recipe transforms your mealtime into a fiesta in just 25 minutes, perfect for a lively dinner!
Place oil in a large frying pan over medium heat. Add the mince to the pan and cook, stirring for 2-3 minutes until starting to brown. Add the diced mushrooms and cook, stirring for a further 2 minutes before adding the spices and salt. Continue cooking for 1-2 minutes until the mushrooms and meat are cooked through.
Add the water to the pan. Stir to combine then reduce heat to low and and simmer for 5 minutes or until the mixture thickens. Remove from the heat.
To make the pineapple salsa, combine the chopped pineapple, onion, mint and lime juice in a bowl.
Place taco shells on a tray and cook in the oven for 5 minutes or until golden and crisp.
To assemble the tacos, add the shredded lettuce and blended mince to the tacos. Top with the pineapple salsa.
These sweet potato pancakes are a great idea for both a lunch box snack and an afternoon treat once the kids are home from school. Full of fibre and complex carbohydrates, these pancakes are a fantastic alternative to a typical pancake recipe. They will also satisfy your fussy eaters taste buds with the natural sweet flavours the sweet potatoes have to offer.
Make a double batch a head of time, have them ready for a quick lunch box filler. Kids can also help themselves after school, making it an easy snack to make themselves. Serve with a little honey or jam if you wish, or even a slither of butter is also great!
Place the mashed sweet potato in a mixing bowl, crack in the egg and mix well.
Stir in the flour and add the baking powder and soda.
Add 1/3 cup of coconut milk, stirring. Stir in 1 tablespoon of the melted butter. Add some more milk if you think it is required, the mixture should have the consistency of thick, lumpy sauce and be able to coat a wooden spoon.
Place a non-stick or heavy iron fry pan over medium heat on top of the stove and add 1/2 teaspoon of butter.
Spoon 3 tablespoons of batter per pancake into the skillet and cook until bubbles rise to the surface of the pancakes and break, about 1 to 2 minutes. Flip the pancakes and cook another 2 minutes.
Remove pancakes from the fry pan and keep warm on a covered plate in the oven.
Repeat the procedure until all the pancakes are cooked.
After the first batch is cooked, add as little butter as possible without allowing the pancakes to stick to the bottom of the pan.
Make Mother’s Day special this year with these simple recipe ideas that Mum will love!
Mother’s Day is a special day to give thanks to Mum for always caring for us, whether we are young or old. While traditional gifts of flowers, chocolates or books are wonderful gifts for Mum, we wholeheartedly believe that food is a love language! So we’ve put together a list of our top 5 favourite breakfast recipes to cook for Mum to share your love!
Using the very best fresh Fruit and Veg makes all the difference in whipping up a meal Mum will love!
These breakfast pockets are the perfect way to start the day! They are super simple to make, and while they are best fresh, they can be made the day before and warmed up in the oven in the morning for a low-maintenance breakfast to start the day right!
Our Sweet Potato Kale Frittata is a perfect no-fuss, nutrition-packed breakfast (or lunch, or dinner!). This dish is so versatile, and that’s why we love it!
Yes, you read that right! We made a twist on a classic shakshuka because we love all things green! This dish will leave you scraping the pan! This is the perfect dish for sharing to start your Sunday morning with the family right! Packed with Avocado, Spinach and Coriander, we promise this one will be a
French toast is a classic that we can’t go past for a Sunday breakfast to satisfy your sweet tooth! We can never go wrong with cinnamon, Bananas and fresh Berries, so head to your Local Fruit and Veg shop to get some fresh fruit to whip this one up for Mum!
How many times did Mum read Dr Seuss to you? Get her back with this recipe that takes its name from the popular children’s book for a tasty breakfast with a bit of a laugh, too! We used Baby Spinach to make these delicious green eggs, for a healthy boost of your daily vitamins to get the day started!
How will you be treating Mum this Mother’s Day? Head to your local Fruit and Veg Shop to shop for your fresh produce, as well as your fresh flowers and other goodies!
We like Green Eggs & Ham! Have you tried them before? Filled with spinach, they look SO HEALTHY and taste even better! For a fancy treat, put them in a croissant and enjoy!
Time: 15 minutes
Serves : 4
Ingredients :
8 eggs
2 tsp olive oil
1/3 cup parmesan cheese, grated
120g baby spinach
4 croissants, toasted
80g leg ham, thinly sliced
Salt & pepper, to taste
Method :
Place eggs, spinach and parmesan into a blender and blend until combined. Season with salt and pepper.
Heat a large non-stick fry pan over a medium heat, then add the olive oil and swirl to coat the base of the pan.
Add the egg mixture and cook until the mixture starts to set. Using a spatula, push the set egg towards the centre of the pan, tilting the pan to allow any uncooked egg to run over the base. Cook for another 2 mins, or until the eggs form creamy curds.
Top the base of the croissants with the ham and green eggs. Sprinkle with parmesan then serve while still warm. Enjoy!
All other breakfast foods will be green with envy for this dish! Say hello to our new Green Shakshuka – a greener take on classic tomato shakshuka. Packed with Avocado, Spinach and Coriander, this breaky will keep you full until lunch!
Time: 25 minutes
Serves : 5
Ingredients :
3 ½ tbsp olive oil
450g baby spinach
1 shallot, minced
1 garlic clove, minced
2 tsp cumin
1 tsp ground coriander
½ bunch fresh coriander, chopped + extra for garnish
¼ cup water
5 eggs
½ cup feta, crumbled
½ avocado, sliced
Salt and pepper, to taste
Method :
Heat 1 tbsp olive oil in a large skillet pan over a medium heat. Add the spinach and sauté until wilted, around 3-4 mins.
Transfer the wilted spinach to a colander and drain excess water by pressing into the spinach with the back of a spoon. Once done, set spinach aside.
Place the skillet back over a medium heat before adding 1 ½ tbsp olive oil. Then add the shallot and garlic, sautéing for 2-3 mins. Next, add the dried cumin and coriander, and sauté for a further 1-2 mins.
Add the spinach to the skillet, season with salt and pepper, and sauté for 1 min before stirring in the fresh coriander.
Transfer half of the spinach mixture to a food processor and puree with the remaining 1 tbsp oil, until smooth.
Once done, pour the puree back into the skillet and stir to combine. Spread the mixture into an even layer, then create five wells.
Carefully crack an egg into each well and cook for 2-3 mins.
Gently pour the ¼ cup water around the edge of the skillet and cover for around 2 mins, allowing the egg whites to set.
Once done, remove the lid and sprinkle over half the cheese before seasoning with salt and pepper.
Remove the shakshuka from the stove, sprinkle over the remaining cheese, then top with the sliced avocado and additional coriander.
Fact: Fresh passionfruit makes dessert taste better! The proof is our Vanilla & Passionfruit Slice. If you’re looking for a sweet dish to impress guests of all ages, this is the one!
To make the passionfruit curd, combine the butter, sugar, passionfruit and egg yolks in a medium saucepan over low heat. Cook, stirring, for 10-15 mins or until the mixture thickens. Transfer to a jar and place in the fridge to chill.
Preheat oven to 160°C. Line two baking trays with baking paper. Place each piece of pastry on one of the lined trays, placing another layer of baking paper on top and weighing it down with another baking tray.
Bake in the oven for 20 mins or until pastry is crisp and golden. Allow pastry to cool on a rack.
Heat a medium saucepan over a medium heat. Place the milk, cream, butter, vanilla and sugar in the saucepan and stir until the sugar dissolves. Bring to a very soft boil, then remove from heat.
Whisk together the cornflour and egg yolks in a large bowl, then gradually add in the hot milk mixture, whisking to combine.
Return mixture to the saucepan and cook over a medium to high heat, stirring constantly, until the mixture comes to a boil and thickens.
Remove pan from the heat and stir through the passionfruit curd.
Line a 22cm square cake pan with baking paper, allowing a 2cm overhang on all sides. Note: You may need to put two sheets of baking paper together.
Trim the pastry sheets slightly (if necessary) to fit snugly in the pan.
Place one pastry sheet on the base, then pour in the warm custard mixture. Top with the other pastry sheet, pressing down gently.
Allow the slice to chill in the fridge for around 4 hours, or until set.
To make the passionfruit icing, place the icing sugar and butter in a bowl, stirring in the passionfruit pulp until combined.
Spread the icing over the chilled slice and allow it to chill for 30 mins or until set.
Once set, lift the slice out of the pan and slice into even square pieces.
A fun and quick treat for kids to enjoy (and adults). This recipe is naturally sweetened with honey and made creamy with full fat yoghurt for a healthier treat. Homemade or prepared pumpkin puree will both work in this recipe.
Time: 10 minutes
Serves : 4
Ingredients :
1 ½ cups pumpkin puree
2 cups full fat plain or vanilla flavoured yoghurt
¼ cup honey or agave syrup
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 cups crushed digestive biscuits
Whipped cream for topping
Method :
1. Mix together the pumpkin puree, ½ cup of the yogurt, honey and spices. Set aside.
2. Crumble and smash the graham wafers into coarse crumbs. Alternatively, you can use prepared graham crumbs. Set aside.
3. In four 250 ml cups or mason jars, alternate layers of graham cracker crumbs, pumpkin mixture and yogurt, ending with the pumpkin puree (there should be only one layer of yoghurt, however, you can add as many layers as you like depending on the size of your glass).
4. Top with whipped cream and serve right away.
Note: Keep these refrigerated if you don’t plan to serve them right away. Add the whipped cream just before serving. If there is an allergy to bee products or you can’t find agave syrup, you can substitute either for 2 tbsp of brown sugar.
Blended Pork Fried Rice – a delightful twist on a classic favourite! Quick and satisfying, this dish is bound to be a hit at your table. Get ready to savour the delicious fusion of flavours in every bite! 🍄 🍚
Place sesame oil in a wok over high heat. Add garlic and onion and cook for 1-2 minutes.
Add the pork mince to the wok and cook until browned before adding the mushrooms. Cook, stirring for 2-3 minutes then remove the mixture from the wok and set aside.
Add the vegetable oil to the wok and return to the heat. Add the vegetables and cook for 3-4 minutes or until starting to soften. Return the mince mixture to the wok and stir to combine.
Add the cooked rice, soy sauce and kecap manis to the wok. Stir to combine then remove from the heat and serve.
