• May 17

    Mandarin Pork Salad

    Preparation: 35 mins

    Serves: 2

    Ingredients :
    • 1 pork tenderloin / pork fillet
    • 3 cups lettuce or mixed greens
    • 2 mandarins, segmented
    • ½ red onion, thinly sliced
    • ¼ cup goat’s cheese, crumbled
    • 1/4 cup walnuts, roughly chopped
    • 2 tbsp coriander
    • 2 tbsp balsamic vinegar
    • 2 tsp olive oil
    • Salt and pepper, to taste
    Method :
    1. Begin by grilling the pork, for approximately 8 mins on each side.
    2. In a bowl, combine all other ingredients and mix well to combine.
    3. Slice the freshly cooked pork and serve salad on a serving platter, or in two separate bowls.

    Enjoy !

    Shop for your ingredients in-store or online.

  • May 12

    Lentil Dal

    Preparation: 1 hour

    Serves: 8

    Ingredients :
    • 1 cup split chickpeas
    • 2 tbs olive oil
    • 4 garlic cloves, minced
    • 1 tsp ginger, grated
    • 1 large red onion, finely chopped
    • 1 tsp each of fennel seeds, mustard seeds and coriander seeds
    • 1 carrot, peeled and diced
    • 1 white potato, peeled and cubed
    • 1 cup cauliflower florets
    • 1 small zucchini, cubed
    • 1 cup pumpkin, diced
    • ¼ cup split red lentils
    • 400g light coconut milk
    • 1 tsp ground turmeric
    • 1 tbs ground cumin
    • 1 tsp ground coriander
    • ½ tsp ground chilli
    • ¼ tsp ground cinnamon
    • 2 tsp sea salt flakes
    • 300ml water
    • Coriander leaves, to garnish
    • Cooked white rice, to serve
    Method :
    1. Thoroughly rinse the split chickpeas, then drain. Soak chickpeas in a bowl with enough cold water to cover them. Soak for at least 4-5 hours, ideally overnight.
    2. Heat olive oil in a deep saucepan or pot (with a 2-3L capacity) over a medium heat. Add the garlic, ginger, onion, fennel seeds, mustard seeds and coriander seeds to the pan and sauté for a few mins, until the onion starts caramelizing.
    3. Add the carrot, potato, cauliflower, zucchini and pumpkin. Reduce heat to a medium low heat and cook for around 6-8 mins until the vegetables are turning a shade darker.
    4. Add the soaked chickpeas to the pot, along with the soaking water, stirring well.
    5. Then add the split red lentils, coconut milk, spices, salt and water, stirring to combine. Increase the heat to medium, then cover and simmer for 10 mins.
    6. Reduce the heat to medium-low, cover and simmer for a further 15-20 mins. If starting to thicken, add some water, then reduce the heat slightly and continue simmering until the vegetables and chickpeas are cooked.
    7. To serve, garnish the dal with freshly chopped coriander on a bed of steamed rice.

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

  • May 7

    Cauliflower Wings

    Preparation: 1 hour

    Serves: 4

    Ingredients :
    • 1 head of cauliflower
    • ¾ cup plain flour
    • ¾ cup soy milk
    • ¼ cup water
    • 1 tsp paprika
    • 2 tsp garlic powder
    • Salt and pepper, to taste
    • ¾ cup breadcrumbs (panko is our fave!)
    • 1 cup BBQ sauce
    • 1 tsp sriracha (optional)
    • 1 spring onion, finely chopped
    Method :
    1. Preheat your oven to 180C and line a tray with baking paper.
    2. Chop your cauliflower up into bite sized pieces.
    3. In a bowl, combine the flour, milk, water, paprika, garlic, salt, and pepper to form a batter when well combined.
    4. Dip your cauli bites into the batter, ensuring they’re well coated but not too thickly coated.
    5. Then dip them into the breadcrumbs before transferring them to the baking tray, spreading them out evenly.
    6. Bake for around 25 mins.
    7. In a small bowl, mix together the BBQ sauce and sriracha if using. Remove the wings from the oven and glaze them with the BBQ mix.
    8. Put wings back in the oven and cook for another 20 mins until golden.
    9. Serve topped with the chopped spring onion and your favourite dipping sauces.

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

  • May 6

    Mushroom Ragout with Creamy Polenta

    Preparation: 1 hour

    Serves: 4-6

    Ingredients :

    RAGOUT

    • 1kg mushrooms, sliced
    • 1 ½ cups passata
    • 1 cup red wine
    • 2 tbsp tomato paste
    • 2 tbsp soy sauce
    • 1 tbsp butter
    • 4 garlic cloves, minced
    • 5 sprigs thyme
    • Salt and pepper, to taste

    POLENTA

    • 2 cups polenta
    • 6 cups water
    • 1 cup cream
    • 2 tbsp butter
    Method :
    1. Bring water to a boil, adding in a generous pinch of salt. Whisk in your polenta, stirring constantly until it becomes thick. Turn the heat down, and cook for 10 mins.
    2. After 10 mins, stir through the butter and cream. Cook for another 10 mins. After that, turn off the stove and allow the polenta to steam for no more than 30 mins.
    3. In a deep pot, melt the butter, then cook your sliced mushrooms, garlic and thyme together until the mushrooms become brown.
    4. Add in the wine, and reduce until the liquid is about half the size. Add in your tomato passata and tomato paste, along with the soy sauce and simmer for 10 mins over a low heat.
    5. Taste and season with additional thyme, salt, or pepper if desired.
    6. Serve a generous spoon of polenta with the mushroom ragout on top. Enjoy!

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

  • 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

Contact Form

  • Please enter characters above.
  • This field is for validation purposes and should be left unchanged.

Catering Enquiry

  • Please enter characters above.
  • This field is for validation purposes and should be left unchanged.
Request a fitting
  • Please enter characters above.
  • This field is for validation purposes and should be left unchanged.
Close