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  • May 4

    Vegetable Paella

    Preparation: 55 mins

    Serves: 6

    Ingredients :
    • ¼ cup olive oil
    • 1 brown onion, finely chopped
    • 1 red capsicum, thinly sliced
    • 225g button mushrooms, sliced
    • 3 garlic cloves, minced
    • 1 ½ tsp ground paprika
    • 1 tsp salt
    • ½ tsp pepper
    • 1 cup dry white wine
    • 1 ½ cups short-grain white rice
    • 1 can chickpeas, rinsed and drained
    • 1 can diced tomatoes
    • 2 ½ cups vegetable stock
    • ½ cup green peas
    • ¼ cup fresh parsley, finely chopped
    • Zest and juice of 1 lemon
    • 1/3 cup green olives, sliced
    Method :
    1. Heat olive oil in a large pan with a fitted lid over medium-high.
    2. Add the onion, capsicum, and mushrooms, and cook for 7-8 mins, or until all the vegetables have softened.
    3. Add the garlic, paprika, salt and pepper, and cook for 2 mins, until fragrant.
    4. Then add the wine and cook for 2-3 mins, until the wine has mostly reduced. Stir in the rice, cooking for 2-3 mins, until the rice begins to turn translucent.
    5. Stir through the chickpeas, diced tomatoes, vegetable stock, and green peas. Bring mixture to a low boil, then reduce heat and cover, cooking for 25 mins.
    6. While the paella is cooking, in a small bowl, combine the parsley, lemon zest and juice with 2 tbs olive oil.
    7. Once the rice is cooked through, remove the lid and cook for another 5 mins.
    8. To serve, scatter the parsley mixture on top, then garnish with the green olives. Enjoy!

    Enjoy ! Shop for your ingredients in-store or online.

  • April 27

    Healthy Chicken Parmigiana & Rainbow Salad

    Preparation: 45 mins

    Serves: 4

    Ingredients :

    For the chicken :

    • 2 slices wholegrain bread (slightly stale is fine)
    • 4 slices of ham
    • 2 cups cherry tomatoes, halved
    • ¼ bunch basil, leaves picked
    • 1 tbsp olive oil
    • ½ tsp red wine vinegar
    • 4 small skinless chicken breasts
    • ½ cup light grated cheese

    For the salad :

    • 2 tbs balsamic vinegar
    • 2 tbs olive oil
    • Salt and pepper, to taste
    • 1 large carrot, diced
    • 1 small red capsicum, diced
    • 1 cup kale, chopped
    • 2/3 cup red cabbage, chopped
    • ½ cup cherry tomatoes, halved
    Method :
    1. Preheat a grill oven to high. Line a baking tray with baking paper.
    2. Add the tomatoes, basil, oil and vinegar to a small saucepan over a medium heat. Cook for 20 mins or until the tomatoes are soft. Once done, crush tomatoes with a fork.
    3. Blitz the bread slices in a nutri-bullet or food processor until they are fine breadcrumbs. Set aside.
    4. Tenderise the chicken breast fillets by covering them with baking paper and hitting them with a rolling pin.
    5. Brush the chicken breasts with some olive oil and press the breadcrumbs over both sides.
    6. Heat some olive oil in a fry pan and cook the chicken for about 3 mins on each side or until cooked through. Then place the coated chicken breasts onto the lined baking tray and top with the tomato mixture. Add a slice of ham, then top with the grated cheese.
    7. Place the tray under the grill for 3 mins or so until the cheese is bubbly and golden.
    8. Meanwhile, whisk together the vinegar, oil, salt and pepper in a large bowl. Add the carrot, capsicum, kale, cabbage, and tomatoes. Toss to coat.
    9. To serve, divide the salad between four serving plates and place one parmigiana onto each plate.

    Enjoy ! Shop for your ingredients at in-store or online.

  • April 21

    Pear Turnovers

    Preparation: 40 mins

    Serves: 8

    Ingredients :
    • 2 medium pears
    • ½ cup caramel sauce
    • 2 sheets puff pastry, thawed
    • ½ tsp ground cinnamon
    • ½ tsp ground nutmeg
    • 1 egg, whisked
    • 1 tbs brown sugar, for sprinkling
    Method :
    1. Preheat oven to 200C.
    2. Peel, core and slice pears into cubes, then combine the chopped pears with the cinnamon, nutmeg and caramel sauce.
    3. Cut each puff pastry sheet into four large squares. Fold each square in half and cut into two triangles.
    4. Place a tablespoon of pear filling on one half of each triangle, brush the edges with cool water, then fold the triangles in half and pinch the edges together.
    5. Press the edges down with a fork to secure them.
    6. Brush the turnovers with the whisked egg, and sprinkle with brown sugar. and Next, make a few slits on the top of each pastry triangle to allow steam to escape when baking.
    7. Bake in the oven for 20-25 mins, until golden and crispy.
    8. Serve warm on their own or with a dollop of cream or ice cream.

    Enjoy ! Shop for your ingredients at Zone Fresh.

  • April 21

    Ricotta Stuffed Mushrooms

    Preparation: 30 mins

    Serves: 6

    Ingredients :
    • 6 large mushrooms
    • 2 tbs olive oil
    • 1 cup ricotta cheese
    • 5 tbs parmesan, grated
    • 3 garlic cloves, minced
    • 3 tbs brown onion, diced
    • 3 sundried tomatoes, diced
    • 3 tbs fresh parsley, chopped
    • 1 red chilli, finely chopped (optional)
    • Salt & pepper, to taste
    Method :
    1. Preheat oven to 180C, and line a baking tray with baking paper.
    2. Slice the stems off your mushrooms, and dice the steam. In a hot pan with oil, cook the diced mushroom stems and onion until soft. Then add in the garlic. Sauté until fragrant.
    3. Cool your mixture off the heat, and stir in parsley, sundried tomatoes, ricotta and chilli if using. Add some salt and pepper to taste.
    4. On the lined tray, fill your mushroom cups with ricotta mixture and sprinkle with parmesan. Bake in the oven for 20-25 mins.
    5. Top with fresh parsley to serve.

    Enjoy ! Shop for ingredients online.

  • April 16

    Baked Berry Oatmeal

    Preparation: 40 mins

    Serves: 6-8

    Ingredients :
    • ¾ cup strawberries
    • ½ cup blueberries
    • ½ cup blackberries
    • ¼ cup mashed banana
    • 3 cups rolled oats
    • 2 eggs
    • ½ cup maple syrup
    • 1 ½ cups milk
    • ¼ cup unsalted, melted butter
    • 1 tsp cinnamon
    • 1 tsp baking powder
    • 1 tsp vanilla extract
    • Greek yoghurt and walnuts or pecans, to serve
    Method :
    1. Preheat oven to 180C. Spray a 9×9 inch baking pan with cooking spray.
    2. In a bowl, whisk the eggs together and then add in banana, melted butter, maple syrup, vanilla and milk.
    3. Add in the rolled oats, baking powder, and cinnamon. Stir well. Fold in your berries, being careful not to squish them.
    4. Transfer mixture to the greased baking pan. Bake in the oven for around 30 mins or until the berries begin to ooze, and the top of your oats are crisp.
    5. Allow oatmeal bake to cool slightly, then serve with Greek yoghurt, and walnuts or pecans.

    Enjoy ! Shop for ingredients at Zone Fresh

  • April 13

    Halloumi & Brown Rice Salad

    Preparation: 15 mins

    Serves: 4 (as a meal)

    Ingredients :

    For the salad:

    • 3 cups cooked brown rice
    • 4 slices of fresh halloumi
    • 2 tomatoes, diced
    • 1 Lebanese cucumber, diced
    • ½ red onion, sliced
    • ¼ cup black olives, sliced
    • A generous handful of rocket
    • ¼ cup fresh dill
    • ¼ cup coriander

    For the dressing:

    • 1 lemon, juiced
    • 3 tbs olive oil
    • 1 garlic clove, minced
    • ½ tsp Dijon mustard
    • Salt and pepper, to taste
    Method :
    1. In a lightly oiled pan, sear off your halloumi so it browns on both sides.
    2. While the halloumi is cooking, combine dressing ingredients in a jar.
    3. Place your sliced and diced veggie ingredients in a bowl on top of your cooked brown rice.
    4. Top with halloumi and herbs, then drizzle over the dressing.

    Enjoy ! Shop for ingredients at Zone Fresh

  • April 9

    Strawberry & Burrata Salad

    Preparation: 30 mins

    Serves: 4 – 6 (as a side)

    Ingredients :

    MINT PESTO

    • 75g blanched almonds
    • 85g mint
    • 30g parsley
    • 2 garlic cloves, roughly chopped
    • 100ml olive oil
    • Juice of 1 lemon

    SALAD

    • 2 punnets strawberries
    • 1 medium sized burrata
    • 1 small handful mint
    • ¼ cup pine nuts
    • Olive oil
    • Salt & pepper, to taste
    Method :
    1. To make your mint pesto, toast the almonds in a small frying pan over a medium heat for 3-4 mins, stirring regularly. Note: They should be a couple of shades darker and have a nutty smell. Once done, tip them onto a plate to cool. Once cooled, blitz them in a food processor until they’re finely ground. 
    2. Pick the leaves from the mint and add to the food processor. Roughly chop the parsley leaves, then add to the food processor with the garlic. Pulse until roughly chopped. Add the olive oil and lemon juice and season to taste with salt and pepper. Blitz once again to form a smooth paste, adding a touch of cold water to help it combine if necessary.
    3. To prepare the salad, cut up your strawberries into bite-sized slices or pieces and arrange on a serving platter.
    4. Tear your burrata into pieces and scatter over the strawberries.
    5. Sprinkle over some mint leaves and the pine nuts.
    6. Drizzle with mint pesto, olive oil, and season with salt and pepper. Toss to combine, or serve as-is.

    Shop for ingredients at Zone Fresh

    Enjoy ! 

  • April 6

    Sweet Potato, Kale and Peanut Soup

    Preparation: 30 – 40 mins

    Serves: 6 – 8

    Ingredients :
    Method :
    1. In a large pot on the stove, heat oil, then add in the garlic, onion, turmeric and jalapeno. Sauté until the onion is translucent and fragrant.
    2. Add in the sweet potatoes and cook until brown and fragrant.
    3. Next add your tomatoes, coconut milk, water, and fresh peanuts. Let this simmer until the sweet potatoes are tender.
    4. Add in peanut butter and fresh kale. Wilt the kale and stir in well to combine. Simmer until the soup is thick and creamy.
    5. To serve, dish up soup into individual bowls and top with more peanuts and fresh coriander, if desired. You could also serve with some bread too!

    Shop for ingredients at Zone Fresh In-Store or Shop Online HERE

    Enjoy ! 

  • April 1

    Lemon & Chilli Fish Parcels

    Preparation: 25 mins

    Serves: 4

    Ingredients :
    • 4 pieces of white fish fillets (we used snapper)
    • 1 red chilli, finely chopped
    • 2 tsp fish sauce
    • Juice from 1 lemon
    • Handful of coriander leaves, chopped
    • Salt & pepper, to taste
    • Olive oil
    • Green salad, to serve (we used salad leaves, avocado and cucumber)
    Method :
    1. Preheat oven to 190C.
    2. Prepare 4 pieces of baking paper, lightly greasing each piece with olive oil.
    3. Score each fish fillet with a knife then place into the greased pieces of baking paper.
    4. Combine the chilli, fish sauce, lemon juice and coriander in a small bowl. Thoroughly brush the fish with this mixture.
    5. Bring the ends of the baking paper together, then fold over, making sure steam cannot easily escape.
    6. Place the sealed parcels (fold side up) onto a baking tray and bake for 12-15 mins or until the fish is cooked.
    7. Serve with a green side salad, additional freshly chopped coriander and lemon wedges.

    Shop for ingredients at Zone Fresh In-Store or Shop Online HERE

    Enjoy ! 

  • March 30

    Carrot Cake Bliss Balls

    Preparation: 10 mins + set time

    Serves: 12

    Ingredients :
    • 6 pitted dates
    • 3 carrots, quartered
    • ½ cup walnuts
    • ½ cup shredded coconut
    • ½ cup rolled oats
    • 2 tbsp honey or maple syrup
    • 1 tbsp vanilla extract
    • 2 tsp cinnamon
    • ½ tsp ginger
    Method :
    1. Blend all of the ingredients in a food processor or Nutri-Bullet.
    2. Using wet hands, roll mixture into 12 even balls, coating the balls with extra shredded coconut if desired.
    3. Leave in the fridge to set for 1-2 hours.

    Shop for ingredients at Zone Fresh In-Store or Shop Online HERE

    Enjoy ! 

  • March 23

    Pappardelle Bolognese

    Preparation: 1.5 Hours

    Serves: 4 – 6

    Ingredients :

    FOR THE TOMATO SAUCE

    • 4 cups cherry tomatoes
    • 4 cloves garlic
    • 3 tbsp olive oil
    • 1 tbsp balsamic vinegar
    • 2 tbsp fresh basil, chopped
    • 170g tomato paste
    • 1 tsp dried parsley
    • ½ tsp dried oregano
    • ½ tsp salt

    FOR THE MINCE 

    • 500g beef mince
    • 250g pork mince
    • 1 cup milk
    • 1 cup red wine
    • 1 onion, chopped
    • 1 carrot, chopped
    • 1 celery stick, chopped
    • 1 bay leaf
    • 4 garlic cloves
    • ½ tsp salt
    • 1/4 tsp pepper

    TO SERVE

    • 375g fresh pappardelle
    • Fresh parsley, to serve
    • Grated parmesan, to serve
    Method :
    1. To make the tomato sauce, preheat the oven to 200°C.
    2. Place the tomatoes and garlic on a baking tray lined with baking paper.
    3. Drizzle tomatoes with the olive oil and balsamic vinegar, then top with a generous crack of black pepper and the fresh basil.
    4. Place the tray in the oven and roast for 25 mins.
    5. Once done, remove the roasted tomatoes from the oven, and transfer all of the ingredients from the baking tray into a blender or food processor.
    6. Add the tomato paste, dried parsley, dried oregano, remaining 1 tsp black pepper and salt to the blender.
    7. Blend until smooth, then set aside.
    8. In a deep pot, cook onion in oil until it softens before adding in the garlic, carrot and celery. Stir constantly until the veggies have softened.
    9. Add in the beef and pork mince, and brown. You may need to ladle out some excess oil/fat from the meat.
    10. Next, add the wine and simmer for around 10 mins. Then add your milk and simmer for another 5 mins.
    11. Stir through the bay leaf, then add the tomato sauce. Place a lid on your pot and let it simmer on low for 30 mins. Season with salt and pepper, to taste.
    12. With 5-10 mins left on the clock, boil a separate pot of salted water and cook the pappardelle until al dente.
    13. Serve generous bowls of pappardelle, topped with a ladle of fresh Bolognese sauce, fresh herbs and grated parmesan if desired.

    Shop for ingredients at Zone Fresh In-Store or Shop Online HERE

    Enjoy ! 

  • March 22

    Pork Ribs with Pineapple Salsa

    Preparation & Cooking: 3 Hours

    Serves: 6

    Ingredients :

     RIBS

    • 2 racks pork ribs (2-2.5kg)
    • 2 tsp garlic powder
    • 1 tsp onion powder
    • 2 tsp paprika
    • 2 tsp salt
    • 1 tsp black pepper
    • 1 tsp cumin
    • ½ tsp chilli powder (optional)
    • 2 tbs olive oil

    SAUCE

    • 2 cups barbecue sauce
    • 3 tbs garlic, minced
    • 2 tbs olive oil
    • 1 tbs Worcestershire sauce
    • ½ tbs cayenne pepper (optional)
    • 1 tsp salt

    PINEAPPLE SALSA

    • 1 medium pineapple, diced
    • 4 medium tomatoes, diced
    • 4 jalapenos, diced
    • ½ small red onion, diced
    • ½ cup coriander, finely chopped
    • 1 lime, juiced
    Method :
    1. Combine the rub ingredients (garlic powder, onion powder, paprika, salt, pepper, cumin, chilli powder and olive oil), and rub onto both sides of the ribs. Set aside to marinate for a minimum of 20 mins.
    2. Preheat oven to 180°C.
    3. Place ribs onto a tray lined with foil (or baking paper), then cover tray with foil and bake for 2 hours.
    4. During the last 5 mins of cook time, mix together the sauce ingredients (barbeque sauce, garlic, olive oil, Worcestershire sauce, cayenne pepper and salt).
    5. Remove the ribs from the oven. Take off the foil, then spread the top of the ribs with the sauce mix.
    6. Increase the oven temperature to 240°C.
    7. Return the ribs to the oven, uncovered, and bake for a further 10 mins. Change the oven setting to grill and grill the ribs for around 3 mins on medium to high heat until lightly charred and caramelised around the edges.
    8. All the ribs to rest for 10 mins before slicing.
    9. While the ribs are cooling, add all the pineapple salsa ingredients to a bowl and toss to combine.
    10. Divide the ribs between serving plates, then top with the pineapple salsa. 

    Shop for ingredients at Zone Fresh In-Store or Shop Online HERE

    Enjoy ! 

  • March 22

    Sweet Potato Hash

    Preparation: 40 minutes 

    Serves: 4

    Ingredients :
    • 4 bacon slices, diced
    • 1 small brown onion, diced
    • 1 red capsicum, diced
    • 1 large sweet potato, peeled and diced into small cubes
    • 2 cups kale, roughly chopped
    • ¼ tsp cumin
    • ¼ tsp garlic powder
    • ¼ tsp paprika
    • Salt and pepper, to taste
    • 4 eggs
    • 1 spring onion, sliced
    Method :
    1. Heat a large pan over a medium heat. Note: Cast iron pans are perfect for this dish.
    2. Add the bacon pieces and cook until golden and crispy. Once cooked, place the bacon on a plate lined with paper towel.
    3. Add the onion and red capsicum to the pan and cook for 1-2 mins to soften.
    4. Then add in the sweet potato and spices to the pan. Cook for 10-12 mins, stirring regularly. Place a lid on the pan for the last 5 mins of cook time to soften the sweet potato until it is easily pierced with a fork.
    5. Add the bacon back into the pan along with the chopped kale, stirring for an additional 1-2 mins or until the kale has wilted.
    6. Using a spatula, create 4 wells in the hash mixture.
    7. Crack an egg into each well and cook the eggs to your liking.
    8. Season with salt and pepper, then remove the sweet potato hash from the heat. Top with the spring onion and serve immediately.

    Shop for ingredients at Zone Fresh In-Store or Shop Online HERE

    Enjoy ! 

  • March 16

    Beef Fajitas

    Preparation: 20 minutes 

    Serves: 6-8

    Ingredients :
    • 500g beef strips
    • 2 tbsp olive oil
    • 1 bunch coriander
    • 1 tbsp minced garlic
    • 1 tbsp red chilli flakes
    • 1 packet wraps of your choice
    • 3 limes
    • 1 green capsicum, thinly sliced
    • 1 red capsicum, thinly sliced
    • 1 yellow capsicum, thinly sliced
    • 1 brown onion, thinly sliced
    • 1 avocado
    Method :
    1. In a small bowl, combine the minced garlic, chilli flakes and olive oil. Cover your beef strips in this marinade, before cooking in a hot fry pan. Set aside your beef strips once cooked.
    2. Reusing the same pan, add the three capsicums, brown onion and cook until soft. Set aside.
    3. Lastly, wipe out the pan, then reuse to lightly toast your wraps.
    4. Assemble a wrap with the beef, capsicums, avocado, coriander, and plenty of fresh lime juice.

    Shop for ingredients at Zone Fresh In-Store or Shop Online HERE

    Enjoy ! 

  • March 11

    The Perfect Breakfast Burger

    Preparation: 25 minutes 

    Serves: 6

    Ingredients :
    • 6 English muffins
    • 500g beef mince or 6 beef patties
    • 6 slices of tasty cheddar cheese
    • 2 avocados
    • 1 tsp lemon juice
    • Salt and pepper, to taste
    • 6 rashers of bacon
    • 6 eggs
    • Rocket, to serve
    • Mayonnaise or relish, to serve
    Method :
    1. Heat a fry pan over a medium to high heat.
    2. Divide your mince into six equal patties and place them in the pan. Squash them slightly to flatten them. Grill on both sides until they’re brown and cooked through. Top with a slice of cheese and let it melt before turning off heat.
    3. For your bacon and eggs, fry on both sides until crispy.
    4. For the smashed avocado, scoop your avocado into a bowl, and gently smash with a fork. Add in some lemon juice, and salt and pepper and mix.
    5. Toast your English muffins, and then assemble your burgers. We like to assemble ours as follows: mayonnaise, avocado, rocket, beef patty with cheese on top, bacon, then the fried egg.
    6. Serve while hot!

    Shop for ingredients at Zone Fresh In-Store or Shop Online HERE

    Enjoy ! 

  • March 11

    Pan-Fried Pineapple

    Preparation: 15 minutes 

    Serves: 2

    Ingredients :
    • ½ pineapple, cut into sticks
    • ¼ cup brown sugar
    • ¼ cup melted butter
    • 1 tsp cinnamon
    • Vanilla ice-cream, to serve
    Method :
    1. Lay your sticks of pineapple in a hot pan. Brushing them with the melted butter, then top with the brown sugar and sprinkle over the cinnamon.
    2. Pan fry them until the buttery mixture is absorbed into the pineapple and it begins to look caramelised.
    3. Transfer to a plate to serve, and enjoy with some creamy vanilla ice-cream.

    Shop for ingredients at Zone Fresh In-Store or Shop Online HERE

    Enjoy ! 

  • March 10

    Moroccan Lamb & Chickpeas

    Preparation: 40 minutes 

    Serves: 4

    Ingredients :
    • 500g lamb mince
    • 2 tsp olive oil
    • 2 cups brown onion, sliced vertically
    • ½ cup carrot, sliced on the diagonal
    • ¾ tsp ground cumin
    • ¾ tsp ground cinnamon
    • ½ tsp ground coriander
    • 2 cups chicken stock
    • ½ cup sultanas
    • 3 tbs tomato paste
    • 1  ½ tbs lemon rind, finely grated
    • ¼ tsp salt
    • 1 can chickpeas, rinsed and drained
    • ½ cup fresh coriander, chopped
    • 1 tbs fresh lemon juice
    • Couscous, cooked, to serve
    Method :
    1. Heat a large non-stick fry pan over a medium-high heat.
    2. Add the lamb mince to the pan and cook for 6 mins, stirring to break it up into smaller pieces.
    3. Once cooked, remove the lamb from the pan and set aside.
    4. Wipe out the pan, then add olive oil, swirling to coat. Add the onion and carrot to the pan and sauté for 4 mins.
    5. Add the cumin, cinnamon, and coriander, and sauté for 30 secs, stirring constantly.
    6. Add the reserved lamb back to the pan, alongside the chicken stock, sultanas, tomato paste, lemon rind, salt and chickpeas. Bring mixture to a boil, then reduce heat and simmer for 4 mins or until the mixture thickens.
    7. Remove from heat, then stir through the coriander and lemon juice. Serve on a bed of couscous and enjoy!

    Shop for ingredients at Zone Fresh In-Store or Shop Online HERE

    Enjoy ! 

  • March 8

    Gnocchi with Browned Butter & Sage

    Preparation: 60 minutes 

    Serves: 4 – 6

    Ingredients :
    • 450g white potatoes, unpeeled
    • 1 cup plain flour
    • 1/2 tsp salt
    • 1 medium egg
    • 3 tbsp unsalted butter
    • 1 bunch of sage leaves
    • 8 tbsp unsalted butter (cubed)
    • 1 tsp lemon zest
    • 1 tsp salt
    • 1/2 tsp pepper
    Method :
    1. To make the gnocchi, boil potatoes in a large pot until tender. Remove potatoes from the pot and allow to cool, then remove the skin. Then pass potatoes through a potato ricer.
    2. Mix together the flour and salt and place on a flat surface, making a well in the centre. Add the potatoes and egg, mixing together with your fingers to form a soft dough.
    3. On a lightly floured surface, cut small amounts of dough to form long ropes and cut into 2cm pieces. Sprinkle each piece with a bit of flour and toss to ensure they don’t stick together.
    4. Allow the gnocchi to rest for 20 mins before cooking.
    5. To cook the gnocchi, in a large pot of salted water, gradually add your gnocchi and wait for the gnocchi to float to the surface. Once they float to the surface, they’re cooked!
    6. Transfer your cooked gnocchi to a hot pan with the butter, and form an even layer of gnocchi in the pan. Allow the gnocchi to sear on one side, until golden.
    7. While your gnocchi is cooking away, prepare your sauce in a separate pan. Toss in your butter, and allow to melt before adding in the sage leaves. Stir until the butter begins to brown and the sage leaves begin to crisp. Remove from heat.
    8. Add your gnocchi to the butter and sage sauce, and finally add your lemon zest, salt and pepper and stir before serving.

    Shop for ingredients at Zone Fresh In-Store or Shop Online HERE

    Enjoy ! 

  • February 25

    Fig, Pear and Goat’s Cheese Salad

    Preparation: 20 minutes

    Serves: 4 (as a side)

    Ingredients :
    • 4 figs (cut into quarters) 
    • 2 pears (sliced thinly)
    • 70g rocket
    • 50g walnuts
    • 170g goat’s cheese, crumbled
    • 1 tsp honey
    • ½ lemon (juice only)
    • 2 tbsp olive oil
    • ½ tsp Dijon mustard
    Method :
    1. Preheat your oven to 180C. On a lined baking tray, place your figs, walnuts and goat’s cheese. Grill for 5 mins.
    2. To prepare the dressing, whisk together the lemon juice, honey, oil and mustard. Season with salt and pepper, to taste.
    3. Place your pears and rocket on a serving dish, and top with the grilled ingredients. Drizzle over the dressing and stir, or serve as is.

    Shop for ingredients at Zone Fresh In-Store or Shop Online HERE

    Enjoy ! 

  • February 23

    Loaded Carrot Fries with Chilli Cheese Beef

    Preparation: 1 hour

    Serves: 4

    Ingredients :

    CARROT FRIES

    • 400g carrots, cut into matchsticks
    • 1 tbs olive oil
    • 1 tsp smoked paprika
    • ½ tsp cumin
    • ½ tsp salt
    • ¼ tsp black pepper

    CHILLI CHEESE BEEF

    • 1 tbsp olive oil
    • ½ red onion, finely chopped
    • 2 garlic cloves, minced
    • 500g beef mince
    • 1 tsp smoked paprika
    • 1 tsp chilli flakes
    • 1 tbsp tomato paste
    • 400g can diced tomatoes
    • 2 tsp ground cumin
    • 1 tbsp Worcestershire sauce
    • 1 beef stock cube
    • 2 tsp fresh coriander, finely chopped
    • 400g can kidney beans, drained and rinsed
    • 200g fresh mozzarella, grated
    • Fresh parsley, finely chopped
    Method :
    1. Preheat oven to 200C and line a tray with baking paper.
    2. To make the chilli beef mix, heat the olive oil in a large frying pan over a medium-low heat. Add the onion and garlic and cook until softened.
    3. Once softened, increase the heat to high and add in the beef mince. Break down the mince into small bits and cook until browned all over.
    4. Add in the chilli flakes, smoked paprika, cumin, tomato paste, diced tomatoes and Worcestershire sauce. Crumble over the stock cube and add 80ml water, then season with salt and pepper, to taste.
    5. Bring mix to a simmer, then cover with a lid and cook over a low heat for 45 mins, stirring occasionally, until the sauce has thickened. Note: Add more water if needed.
    6. Meanwhile, toss the carrot sticks in the oil and spices. Place carrot sticks onto the lined tray and bake in the oven for around 20 mins, or until the fries are turning brown and crisp, tossing them at the 10 min mark.
    7. Add the kidney beans and fresh coriander to the beef mixture and cook, uncovered, for 10 more mins. Remove chilli beef mix from the heat.
    8. Arrange the carrot fries on an oven safe dish. Top with the chilli beef mix, then add the grated mozzarella on top. Place in the oven to melt the cheese. Once melted, top with chopped parsley and serve immediately!

    Shop for ingredients at Zone Fresh In-Store or Shop Online HERE

    Enjoy ! 

  • February 18

    Pulled Chicken & Peach Soft Tacos

    Pulled Chicken & Peach Soft Tacos

    Preparation: 15 minutes

    Serves: 3 – 4

    Ingredients :
    • 2 cups shredded chicken
    • 8 soft tacos
    • 2 fresh peaches, diced
    • 1 punnet cherry tomatoes, quartered
    • ½ medium red onion, diced
    • ¼ cup coriander, chopped
    • 1 lime, juiced
    • 2 garlic cloves, minced
    • Salt and pepper, to taste
    • 1/2 cup corn kernels
    • 2 tbsp feta
    • 1 lime, cut into wedges
    • Guacamole, to serve
    Method :
    1. In a mixing bowl, combine the peaches, cherry tomatoes, red onion, coriander, lime juice, garlic and salt and pepper. Gently toss to form the peach salsa.
    2. Warm the soft tacos in the microwave, then top each with some shredded chicken and the peach salsa. Then add some corn kernels and feta on top. Serve alongside extra coriander, lime wedges and guacamole, if desired.

    Find ingredients at Zone Fresh In-Store or Shop Online HERE

    Enjoy ! 

  • February 15

    Baked Feta Pasta

    Preparation: 10 minutes

    Cooking: 30 minutes

    Serves: 4

    Ingredients :
    • 300g Fusilli Pasta (Choose any shape of pasta you like)
    • 200g Feta block
    • 500g Cherry Tomatoes
    • 4 Large Peeled Garlic Cloves
    • Handful of Fresh Spinach
    • 2 tbs Olive Oil
    • Pinch of Red Chilli Flakes
    • Salt 
    • Pepper
    • Fresh Basil to serve
    • Grated/ Shaved Parmesan to serve
    Method :
     1. Preheat oven to 200°c / 180°c fan-forced. Place the cherry tomatoes and garlic cloves in an oven-safe baking dish. Dizzle olive oil on top, and season with salt and pepper. Toss until well coated.
    2. Place the feta block in the middle of the cherry tomatoes on the the baking dish, dizzle some olive oil and season with salt, pepper and a pinch of chilli flakes.
    3. Bake in the preheated oven for 30 minutes, until the feta and garlic has softened and the tomatoes have burst their skins.
    4. While the tomatoes and feta are baking, cook the pasta in a pot of salted water according to package instructions until al dente. 
    5. Mash the baked feta, tomatoes, garlic with a fork and mix until evenly combined. Immediately add the fresh spinach and the cooked pasta to the mashed tomatoes and feta and toss everything to combine.
    6. Then serve up the pasta while it’s nice and hot, sprinkle on lots of shaved or grated Parmesan cheese and top with basil leaves.

    Find ingredients at Zone Fresh In-Store or Shop Online HERE

    Enjoy ! 

  • February 11

    White Chocolate and Lime Cheesecake

    Preparation: 30 minutes

    Serves: 4

    Ingredients :
    • 3 – 4 Lady finger bananas, ripe
    • 150 gram White chocolate
    • 1 Cup Thickened cream
    • 2x 250 gram Philadelphia cheese
    • 1 Cup Sugar
    • ¼ Cup Lime juice, freshly squeezed
    • 2 ½ Tsp Gelatine powder
    • 2 Tsp Lime zest, finely grated
    • 1 drop Natural green food colour, (optional)
    • 1 Cup Fresh raspberries
    • 1 ½ Tbsp Fresh lime peel, grated
    Method :
    1. Chop the chocolate and place in a microwave safe bowl. Melt the chocolate in the microwave by microwaving at 20% power for 15 seconds at a time. After each 15 second interval, give the chocolate a stir and repeat this process until most of the chocolate is melted.
    2. Remove the chocolate from the microwave, set aside stirring occasionally until all the chocolate is melted and is smooth. (You could also melt the chocolate using a double boiler).
    3. Line a 8 ½ inch spring form tin with baking paper.
    4. Halve the lady fingers lengthwise and arrange in an even layer on the bottom of the pan with the rounded sides facing up.
    5. In a large mixing bowl, whip the thickened cream with an electric beater. Be careful to not over whip it, set aside.
    6. In another bowl beat the cream cheese on lowest speed of electric mixer until smooth. Blend in sugar and the melted white chocolate, mix well.
    7. Sprinkle the gelatine powder on top of the lime juice in a small saucepan. Let it stand for 5 minutes to bloom.
    8. Stir the bloomed gelatine over low heat until gelatine is dissolved. Blend the warm gelatine and lime zest into the cheese mixture along with a drop of food colouring (if using).
    9. Fold cheese mixture into the whipped cream.
    10. Pour into the lined pan over the lady finger bananas.
    11. Sprinkle the raspberries and grated lime peel over the top of the cheesecake.
    12. Chill for at least 3 hours or until set.

    Find ingredients at Zone Fresh In-Store or Shop Online HERE

    Enjoy ! 

  • February 5

    Vegetarian Quesadilla

    Preparation: 30 minutes

    Serves: 4

    Ingredients :
    • 8 large tortillas
    • 1 can black beans, rinsed & drained
    • 1 cup corn kernels
    • 1 red capsicum, diced
    • 1/3 cup coriander, finely chopped
    • 1/3 cup red onion, finely diced
    • 2 tsp cumin
    • Salt & pepper, to taste
    • 2 cups grated cheese (i.e. cheddar or mozzarella)
    • Guacamole, to serve
    • Sour cream, to serve
    Method :
    1. In a large bowl, combine the black beans, corn, capsicum, coriander, red onion, cumin. Season to taste with salt and pepper.
    2. Preheat oven to 180°C, then line 2 large baking trays with baking paper.
    3. To build each quesadilla, sprinkle 3 tbs of grated cheese over half of the tortilla. Spread half a cup of the veggie mixture on top of the cheese, then sprinkle another 3 tbsp of cheese on top. Fold the other half of the tortilla on top, pressing down gently to make a half moon shape.
    4. Repeat step 3 to make the remaining quesadillas.
    5. Bake quesadillas in the oven for approx. 20 mins.
    6. Remove the quesadillas from the oven, and allow them to rest for 5 mins before cutting each in half using a serrated knife.
    7. Serve with guacamole and sour cream, if desired.

    Find ingredients at Zone Fresh In-Store or Shop Online HERE

    Enjoy ! 

  • February 4

    Tex Mex Loaded Sweet Potato Fries

    Preparation: 30 minutes

    Serves: 4

    Ingredients :
    • 900g sweet potato
    • 2 tbs olive oil
    • 1 tsp each of garlic powder, paprika and salt
    • Pepper, to taste
    • 1 cup grated cheese (mozzarella or cheddar work nicely here)
    • 1 can black beans, rinsed
    • 1 red capsicum, diced
    • ½ cup corn kernels
    • 4 spring onions, finely chopped
    • 1 jalapeno, thinly sliced
    • 1/3 cup coriander, finely chopped
    • Guacamole and sour cream, to serve
    Method :
    1. Preheat oven to 200°C. Line two baking trays with baking paper.
    2. Cut the sweet potatoes into sticks roughly ½ cm – 1 cm wide and 7cm long. Toss them in the olive oil, then through the spices.
    3. Spread the sweet potato fries out onto the two baking trays, ensuring they aren’t overlapping.
    4. Bake the fries until they’re brown and crisp on the bottom, around 15 mins. Then flip them over and cook until the other side is crisp too, around 10 mins.
    5. Meanwhile, prepare the topping ingredients.
    6. Remove the fries from the oven, then top with the grated cheese. Return fries to the oven and grill for 2-3 mins until the cheese is melted.
    7. Remove from the oven, transfer fries to a serving platter, then top them with the toppings. Serve and enjoy!

    Find ingredients at Zone Fresh In-Store or Shop Online HERE

    Enjoy ! 

  • December 31

    Vietnamese Chicken Salad

    Preparation: 60 minutes

    Serves: 4

    Ingredients :
    • 1 chicken breast
    • 1/2 cup rice vinegar
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 3 tablespoons sugar
    • 1 onion, cut in half and thinly sliced, crosswise
    • 1 Lebanese cucumber
    • 1 carrot, grated
    • 1 tbsp fish sauce
    • 2 tablespoons shredded Vietnamese mint
    • 1 tablespoon shredded mint leaves
    • 2 shiso leaves shredded
    • 1/2 red chilli, seeded and finely chopped
    • 1/2 cup chopped fried peanuts
    • 1 tablespoon crisp fried shallots

     

    Method :
    1. Poach chicken in some salted water until just cooked through. Drain, remove skin and set aside to cool.
    2. Mix the vinegar with the salt, pepper and sugar and marinate the sliced onion in this mixture for at least 30 minutes.
    3. Pull the cooled chicken into shreds with your fingers and mix with the cucumber and carrot. Add the marinated onion slices together with their juice and the fish sauce. Add the shredded herbs, chilli and peanuts tossing to combine. Garnish with the crisp fried shallots.
    4. Serve with some freshly fried prawn crackers if desired.

    Find ingredients at Zone Fresh In-Store or Shop Online HERE

    Enjoy ! 

  • December 18

    Christmas Wreath Salad

    Preparation: 20 minutes

    Serves: 6-8

    Ingredients :

    Salad

    • 1/3 cup pecans, chopped
    • 1 tbsp maple syrup
    • 8 cups baby spinach
    • 1 Bartlett pear, cored and thinly sliced
    • ¾ cup pomegranate seeds
    • 1/3 cup dried cranberries
    • ½ cup feta cheese

    Dressing

    • ¼ cup apple cider vinegar
    • 2-3 tbsp olive oil
    • 1 tsp Dijon mustard
    • 1 ½ tbsp maple syrup (or honey)
    • Salt and pepper, to taste
    Method :
    1. In a small bowl or jar, combine the apple cider vinegar, olive oil, Dijon mustard, maple syrup (or honey). Season with salt and pepper, to taste.
    2. Heat a small frypan over a medium to high heat. Add the chopped pecans and maple syrup and cook for 5 mins or until the maple syrup has evaporated and the nuts are coated. Ensure you stir often so the nuts don’t burn.
    3. Place the dressing in the centre of the platter in a small bowl or ramekin. Arrange the spinach around the bowl so that it resembles a Christmas wreath.
    4. Arrange the pear slices, pomegranate seeds, dried cranberries, and pecans on top of the spinach. Then crumble the feta cheese over the top.
    5. To serve, divide the salad onto individual serving plates and allow your guests to drizzle over their desired amount of dressing.
  • December 18

    Lamington Wreath

    Preparation: 30 minutes

    Serves: 6-8

    Ingredients :
    • 2 packets of lamington fingers
    • 300ml thickened cream
    • 1 tsp vanilla extract
    • 1 punnet of fresh strawberries
    • 500g frozen strawberries
    • 3/4 cup caster sugar
    Method :
    1. In a small pot on the stove, combine your frozen strawberries and caster sugar with a splash of water to create a strawberry sauce. Once a sauce is formed, set aside.
    2. Whip your thickened cream with the vanilla extract until stiff and fluffy whipped cream is formed.
    3. On a large plate or platter, begin to place your lamington layers, alternating one large spoon of whipped cream, with one lamington finger. Repeat in a circular shape until your wreath is formed! Fill in any gaps or pockets with any leftover whipped cream.
    4. Drizzle your strawberry sauce on top, before finishing off your wreath with a few halved strawberries loosely scattered on top.
  • December 18

    Ginger Soy Oysters

    Preparation: 5 minutes

    Serves: 6-8

    Ingredients :
    • Rock salt, to serve
    • 24 fresh, natural oysters (in their half shells)
    • ¼ cup mirin seasoning
    • 2 tsp sherry vinegar
    • 1 tsp soy sauce
    • 1/3 cup pickled ginger, thinly shredded
    • Spring onion, finely sliced
    Method :
    1. To make the dressing, combine the mirin, sherry vinegar and soy sauce in a small bowl, mixing well.
    2. Just before serving, sprinkle rock salt over a platter. Arrange the oysters over the salt.
    3. Spoon the dressing over the oysters. Top with sliced pickled ginger and spring onions.
  • November 23

    Peach Crumble

    Preparation & Cooking time: 1 hour

    Serves: 6-8

    Ingredients :

    For the filling

    • 6 fresh peaches, sliced ( Fresh Peaches )
    • ½ lemon, juiced
    • ¼ cup white sugar
    • 1 tsp cinnamon

    For the topping

    • 1 ½ cups plain white flour
    • 1 cup white sugar
    • ½ tsp salt
    • ½ tsp cinnamon
    • 75g butter
    • Vanilla ice-cream, thickened cream or coconut cream, to serve
    Method :
    1. Preheat your oven to 180C.
    2. In a bowl, combine your sliced peaches with the lemon, sugar and cinnamon. Set aside to let the peaches absorb the other ingredients.
    3. In another bowl or food processor, combine your dry ingredients.
    4. Melt your butter, and pour it into the dry mixture before combining again until a crumble is formed.
    5. Pour your peaches into a large baking dish, before generously sprinkling the crumble over the top.
    6. Bake in the oven for 45 mins, or until bubbling and the crumble is golden.
    7. Serve straight away with your toppings of choice.

    Find ingredients at Zone Fresh In-Store or Shop Online HERE

    Enjoy ! 

  • November 16

    Spinach & Ricotta Rolls

    Preparation & Cooking time: 35 mins

    Serves: 4-6

    Ingredients :
    Method :
    1. Pre-heat the oven to 180C, then remove the puff pastry from the freezer.
    2. Place spinach, ricotta, parmesan, grated cheese, one egg, garlic and salt and pepper in a large bowl. Mix to combine.
    3. Place pastry on an even work surface and cut each sheet in half to create two rectangles – you should have six rectangles in total.
    4. Divide the filling between the pastry rectangles, brushing the edge with egg then roll up, finishing with the seam side down.
    5. Line two baking trays with baking paper. Cut each roll into 4 (or 6, depending how big you want your rolls. Brush the tops with egg, and sprinkle with sesame seeds if using.
    6. Bake in the oven for 25 mins. You will most likely need to move the bottom tray up to the top and cook for an additional 5-10 mins to ensure they turn golden.
    7. Serve immediately!

    Find ingredients at Zone Fresh In-Store or Shop Online HERE

    Enjoy ! 

  • September 21

    Ocean Trout Air Fried with Dukkah Crust

     

    Preparation & Cooking time: 20 mins

    Serves: 4

    Ingredients :
    • 4 Pieces of Sashimi Grade Ocean trout – Shop Now
    • 100 gm Dukkah (Gourmet Spice Blend Australian Bush Dukkah or Pukara Estate Cashew and Roast Onion Dukkah are recommended)
    • 100 gm Panko Crumbs
    • Olive oil
    • Lemon pepper
    • Salt
    Method :
    1. Take Fresh Sushimi-Grade Ocean trout and cut to size of portion to be served.
    2. Remove skin and rub the surface with olive oil.
    3. Season both sides of the fillet with Lemon pepper and salt to taste (Start light if the Dukkah used is salty).
    4. Place the fillets into the air fryer basket outside the machine so you don’t have to transfer them after applying the crust.
    5. Take a bowl and add Dukkah and Panko crumbs in equal amounts to make the crust.
    6. Using a spoon carefully coat the upper surface of the trout with a layer of the crust mix – (Preferred to use the side from which the skin was removed)
    7. Once you have the desired layer of crust, using spray olive oil, gently coat the crust without blowing it off the fish.
    8. Place the trout in the fryer at 185 degrees C for 10-15min until the crust is brown. (Preferred to have the trout internal temperature at 54 before removing from the fryer but the fish will certainly tolerate higher temperatures.
    9. Serve for breakfast on hash brown and avocado smash or as dinner with fennel and pear salad.    

    Find Huon Fresh Ocean Trout at Zone Fresh In-Store or Shop Online HERE

    Enjoy ! 

  • September 18

    Spring Fruits & Veggies

     

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    Spring has sprung! As the weather starts to get warmer, it’s a great time to add some new in-season fruit and vegetables into your daily meals! 

    Here are some of our favourite in-season fruits and vegetables :

    Fruits

    There are so many delicious fruits in season that are perfect to snack on, add to smoothies or work into your favourite salads!  Springtime is all about delicious berries, bananas, apples, mandarins, oranges, lemons and limes so you can add some juicy flavour into your diet! Towards the end of November, Christmas favourites such as melons, passionfruit, mangoes and cherries are starting to come in season as the warm, summery weather approaches.

    Vegetables

    As we embrace the warmer weather it is time to add some much-wanted colour and flavour into your meals, with asparagus, spinach, carrots, pumpkin, cauliflower, spring onions, beetroot and broccoli all in season during spring. Asian greens such as buk choy and pak choy are also in season and are the perfect vegetables to add to your favourite stir fry.

    Make sure you head over to Zone Fresh to shop these fresh and seasonal produce or CLICK HERE to Shop Online.

  • September 14

    Spring Primavera Pasta

    Preparation/ Cooking time: 20 mins
    Serves: 4
    Ingredients :
    • 225g pappardelle pasta
    • 2 tbs olive oil
    • 2 cups asparagus spears (cut into 1-inch pieces)
    • 3 garlic cloves, minced
    • 1 cup sugar snap peas
    • 1 cup frozen peas
    • 1 tbs lemon juice
    • 3 cups chicken stock
    • 1 cup milk
    • Salt and pepper, to taste
    • 1 cup cherry tomatoes
    • ½ cup parmesan cheese, grated
    • Lemon slices and extra parmesan, to serve
    Method :
    1. In a large pan, heat the olive oil over a medium-high heat. Add the asparagus spears and sauté for 5 mins.
    2. Then add the minced garlic, snap peas and lemon juice and sauté for 1 min, until the garlic is fragrant.
    3. Add in the pasta, chicken stock and milk. Stir well to combine and bring to a boil.
    4. Once boiling, reduce to a simmer and add in the frozen peas. Season with salt and pepper, to taste. Cover and cook for around 6 mins or until the pasta is al dente.
    5. When the pasta is cooked, add in the grated parmesan and cherry tomatoes and stir to combine.
    6. To serve, place pasta in individual serving bowls and top with extra parmesan and lemon slices if desired. Enjoy!

    SHOP INGREDIENTS HERE  https://zonefresh.com.au/

  • September 7

    Pork & Vegetable San Choy Bau

    Preparation/ Cooking time: 30 mins
    Serves: 4
    Ingredients :
    • 3 tbsp olive oil
    • 3 tbsp soy sauce
    • 3 tbsp oyster sauce
    • 1 tbsp ginger, minced
    • 3 tbsp sesame oil
    • 2 cloves garlic, minced
    • 450g pork mince
    • 2 spring onions, finely chopped
    • 1 cup mushrooms, finely chopped
    • 1 large carrot, grated
    • 1 large zucchini, grated
    • 1 celery stalk, finely chopped
    • 16 small lettuce leaves, trimmed
    • Crushed peanuts, to serve
    • Chilli and coriander, finely chopped, to serve
    Method :
    1. Whisk together the olive oil, soy sauce, oyster sauce and minced ginger in a bowl.
    2. Heat the sesame oil in a wok or pan until it’s very hot. Add in the garlic and pork mince. Stir-fry the pork, ensuring you break it up to avoid clumps, until it is mostly browned.
    3. Add in the spring onions and half of the sauce mixture. Continue breaking up the pork until the pieces resemble the size of corn kernels.
    4. Add in the mushrooms, carrot, zucchini, celery, the remaining sauce mixture, and stir-fry for 5 mins.
    5. To serve, add dollops of the pork mixture into trimmed lettuce leaf cups. Then top with crushed peanuts, and coriander and chilli, if desired.

    SHOP RECIPE INGREDIENTS HERE  https://zonefresh.com.au/

  • August 24

    Roasted Fennel Linguine

    Preparation/ Cooking time: 30 mins
    Serves: 4
    Ingredients :
    • 500g linguine, fresh or dried
    • 2 fennel bulbs
    • 2 tbs olive oil
    • 4 tbs butter
    • ¾ cup ricotta cheese
    • 4 garlic cloves, minced
    • Zest of 2 lemons
    • ½ cup fresh parsley, chopped
    • 2 shallots, minced
    • ½ cup breadcrumbs
    • Salt and pepper, to taste
    Method :
    1. Preheat the oven to 220°C.
    2. Line a baking tray with baking paper and bring a medium pot of salted water to the boil.
    3. Pick off a few fronds of fennel and finely chop them, then set aside. Discard the fennel stems. Halve and core the fennel bulb, then slice into thin strips. Place the sliced fennel onto the prepared baking tray, drizzle with olive oil and season with salt and pepper. Place tray into the oven and roast for around 20 mins, tossing a couple of times, until the fennel is tender and golden.
    4. While the fennel is roasting, combine the ricotta with the juice of 1 lemon, seasoning with salt and pepper to taste.
    5. In a large pan, melt the butter over a medium heat. Add in the minced garlic, shallots and half the parsley. Cook until mixture is fragrant and softened. Add in the breadcrumbs and cook until browned. Season with salt and pepper, then set aside.
    6. In the same pan, combine the lemon zest, juice of the remaining lemon, 1 cup of water, and 3 tbs olive oil. Stir over a high heat, until sauce is bubbling, then remove from the heat.
    7. Cook the pasta according to packet directions. Reserve ½ cup of the pasta cooking water, then drain the pasta and add it to the pan with the sauce. Add in the roasted fennel, finely chopped fennel fronds and reserved cooking water.
    8. Cook on medium-high, stirring occasionally, until the pasta is well coated in the sauce, then remove the pan from the heat.
    9. To serve, divide pasta between serving bowls, then top with the breadcrumb mixture, a dollop of the ricotta mixture, and the remaining parsley. Enjoy!

    SHOP RECIPE INGREDIENTS HERE  https://zonefresh.com.au/

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