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  • July 26

    KANZI® Apple Oat Balls

    Kanzi-Apple-Bliss-Balls-2-hands-1-800x520

    After the perfect afternoon snack to make this week? These KANZI® Apple Oat Balls are super easy to make and are a treat the kids will love!

    Preparation time : 15 minutes

    Serves : Makes 20

    Ingredients :
    • 1 KANZI® apple
    • 3 pitted medjool dates, cored and chopped
    • 100 g (1 cup) oats
    • 90 g (1 cup) walnut pieces
    • 25 g (1/3 cup) desiccated coconut
    • 1 tsp cinnamon
    • 1 tsp vanilla extract
    • Desiccated coconut for rolling
    Method :
    1. Add all ingredients into a food processor and blend until broken down. You want a little texture but it should easily form into balls.
    2. Roll the mixture into 19 tablespoon size balls, and roll in coconut to coat.

    Recipe by  KANZI®  / A Better Choice

    Shop for your ingredients in-store or online.

  • July 26

    Air-fried Hasselback potatoes with leek, cheese and bacon

    Hassel back potatoes

    Satisfyingly crunchy Hasselback potatoes offer a perfect platform for all sorts of saucy, cheesy goodness. We’ve paired them with a classic Leek, Bacon and Cheese combination that never disappoints. These make an impressive side for when you are having dinner guests, or even a more-ish lunch when you are in the mood for something special.

    Preparation time : 1 hour

    Serves : 4 as a side

    Ingredients :
    • 4 medium sized potatoes (Best roasting varieties including Dutch Cream, Desiree are suitable)
    • 1 leek (white part only)
    • ½ cup Diced Bacon
    • ½ cup Cheddar Cheese
    • ½ cup Parmesan Cheese
    • 2 tsp finely chopped fresh rosemary leaves
    • ½ tbsp Butter
    • ½ tbsp finely sliced chives
    • salt and pepper
    • Olive Oil spray
    Method :
    1. Wash and dry leek. Thoroughly wash and dry potatoes (cut out any large eyes but keep the skin on). Slice the whites of the leeks into 2-3 mm slices.
    2. Cut potatoes by placing them between two wooden spoon handles (this will stop you from cutting all the way through the potato). Using a sharp knife, Cut 2 – 3mm thin slices horizontally across the potato stopping at the spoon handles.
    3. Spray or baste with olive oil, allowing oil to penetrate slices, and sprinkle with rosemary, salt and pepper.
    4. Turn the Air-fryer to 180C and cook potatoes for 20-30 minutes until brown and crisp on the outside and soft on the inside.
    5. Meanwhile, add bacon to a small cold frypan and turn on to medium heat, cook until bacon crisps up. Add butter to the bacon to melt and remove the bacon from the pan, retain bacon-infused butter.
    6. Over medium heat cook leek in the butter until soft and translucent and set aside
    7. Remove potatoes from Air-fryer once done, gently spread the potato slices and stuff them with leek and cheese. Sprinkle extra cheese on top and return to the air-fryer.
    8. Fry for another 5 minutes or until cheese is melting and bubbling.
    9. Remove from Air-fryer and sprinkle with bacon and sliced chives.

    Recipe by A Better Choice

    Shop for your ingredients in-store or online.

  • July 19

    Rainbow Carrot Beet Salad with Yogurt Dressing

    Rainbow-Carrot-Beet-Salad-with-Yogurt-Dressing-800x520

    Add a pop of colour to your plate with our Rainbow Carrot Beet Salad with Cranberries and Yogurt Dressing! ? Great for enjoying with your favourite roasted protein or even on its own.

    Preparation time : 20 minutes

    Serves : 4 – 6

    Ingredients :
    • 6 kale leaves
    • 2 beetroot, peeled
    • 1 carrot, peeled
    • ¼ red cabbage
    • ½ cup dried cranberries
    • ¾ cup Greek yogurt
    • 2 tbsp lemon juice
    • 1 clove garlic, chopped
    • 1 tsp dijon mustard
    • 1 tbsp olive oil
    • Salt
    • Pepper
    Method :
    1. Remove the inner ribs from the kale and cut into fine lengths. Finely shred the beetroots, carrot and cabbage using a mandolin with a julienne attachment. Season lightly with salt and pepper. 
    2. Combine the yogurt, lemon juice, garlic, mustard, olive oil, salt and pepper in a blender until smooth. 
    3. Toss the salad before serving and drizzle the dressing over the top. 
    4. Sprinkle with dried cranberries. 

    Recipe by A Better Choice

    Shop for your ingredients in-store or online.

  • July 19

    Broccoli & Kale Pesto Pasta

    Broccoli-Kale-Pesto-Pasta-800x520

     

    If you’re wanting to add more green Veg into your day, look no further than our Broccoli & Kale Pesto Pasta ? It’s a great meal prep dish – perfect as a healthy lunch for the week ahead.

    Preparation time : 25 minutes

    Serves : 4

    Ingredients :
    • 400g dried pasta
    • 80g rocket
    • 1 head of broccoli
    • 2 tbsp pine nuts
    • 70g kale, leaves only
    • 15g fresh basil leaves
    • 2 garlic cloves
    • 20g parmesan
    • 2 tbsp freshly squeezed lemon juice
    • 1 tsp lemon zest
    • 60ml olive oil
    • Pine nuts, toasted, to serve
    • 1 lemon, sliced into four wedges
    • Feta cheese, crumbled, to serve
    Method :
    1. Chop the kale leaves and chop the broccoli into small-medium florets.
    2. Over a high heat, bring a large pot of salted water to the boil. Next, add the pasta and cook until al dente. Once the pasta is done, reserve ¼ cup of the cooking water then drain.
    3. Meanwhile, place the pine nuts, broccoli florets, olive oil, kale leaves, basil, garlic, lemon juice, and lemon zest into a food processor and blitz until a pesto forms.
    4. Toss the pasta in the pesto, adding some of the reserved cooking water, if desired.
    5. Finally, toss through the rocket, then divide the pasta between 4 bowls. Garnish with toasted pine nuts, crumbled feta cheese and lemon wedges.

    Recipe by A Better Choice

    Shop for your ingredients in-store or online.

  • July 12

    Banana Split

    Banana-Split

    Banana Split… need we say more? The ultimate comfort dessert. Sweet, caramelised bananas topped with crushed nuts and ice cream – YUM! ?

    Preparation time : 20 minutes

    Serves : 4

    Ingredients :
    • 70g butter
    • 6 bananas, peeled and halved lengthways
    • ½ cup brown sugar
    • ¼ cup thickened cream
    • ½ cup walnuts, roughly chopped
    • White chocolate, grated or finely chopped
    • Vanilla ice cream, to serve
    Method :
    1. In a large pan, melt 20g butter over a high heat. Cook the banana in batches, cut side down for 2-3 mins or until they are golden and caramelised.
    2. Transfer the bananas to plates, cut side up to show off the beautiful, caramelised bananas.
    3. Bring the sugar, cream and remaining 50g butter to a boil over a medium-high heat. Boil for 2 mins, stirring, until the sauce has thickened slightly.
    4. Top the bananas with ice cream, sauce, walnuts and grated/finely chopped white chocolate. Serve immediately.

    Recipe by A Better Choice

    Shop for your ingredients in-store or online.

  • July 12

    Roast Carrot, Beetroot & Lentil Salad

    Roast-Carrot-Beetroot-Lentil-Salad-800x520

    This is the winter salad of your dreams! Our Roast Carrot, Beetroot & Lentil Salad features delicious roasted baby carrots and beetroot on a bed of fresh rocket. This dish will definitely impress your dinner guests!

    Preparation time : 50 minutes

    Serves : 8

    Ingredients :
    Method :
    1. Preheat oven to 180°C (fan-forced) and line a tray with baking paper.
    2. Wrap the beetroots in foil and place onto tray. Place the carrots onto the same tray, then drizzle with 1 tbsp olive oil. Season with salt and pepper.
    3. Bake in the oven for 30 mins, or until tender. Allow veg to cool slightly.
    4. While the veggies are roasting, heat 1 tbsp of oil in a large fry pan over a high heat. Cook the lentils for 10 mins, stirring, until they’re crispy, then set aside.
    5. Peel the beetroot and cut into thick wedges. Arrange rocket on a serving platter, then top with the carrots and beetroot. Crumble over the goat’s cheese, and drizzle over the remaining oil. To finish, top with the crisp lentils and pumpkin seeds.

    Recipe by A Better Choice

    Shop for your ingredients in-store or online.

  • July 6

    5 fruit & veg faves to help solve the headache of school lunch boxes

    School,Lunchboxes,With,Various,Healthy,

    Trying to decide what to put in the school lunch boxes is a daily headache for most parents, let alone finding a plastic container and matching lid in the morning rush.

    Gone are the days, when a simple Vegemite sandwich and apple would pass muster.  Nowadays, with food allergies on the rise and nutrition advice coming at us from all angles, many parents feel the pressure to create chef-standard school lunches that tick all the boxes for being healthy, fun and tasty.

    With the average child spending 13 years at school, that’s an awful lot of school lunches that need to be created, but thankfully, with a little planning and a trip to Zone Fresh, you can help your children be ‘top of the grade’ when it comes to a healthy and delicious packed lunch.

    • Marvellous mandarins

    How good and tasty are imperial mandarins right now? Originating in Australia, imperial mandarins are easy to peel, travel well, contain very few seeds and have a sweet refreshing flavour that most kids love. Make sure you look for mandarins that have a glossy skin and fine texture. Fruit should feel heavy for its size which indicates good juice content. The puffy appearance and feel is a normal feature of the fruit.

    • An apple a day  

    As the old saying goes: an apple a day keeps the doctor away. Apples are Australia’s second-most popular fruit – and with 12 varieties grown here – there are plenty to choose from. Aussie farmers grow a whopping 1.6 billion apples each year, and we eat 200 million kilos a year.

    If you have fussy eaters you can always try grating apples and making delicious apple and cinnamon muffins, but most children love the crunchy, sweet flavour of apples and they make a great after school snack too.

    • Banana bender  

    Nutritionists describe bananas as a complete meal for a reason. Packed with potassium, fibre and a host of vitamins as well as folic acid, bananas are a low GI snack that will help keep young brains ticking over well past morning tea, and into the afternoon.

    Bananas are convenient, rich and sweet, but if your children screw up their noses at the idea of a banana in the lunchbox, you can always try hiding them inside banana choc chip muffins or a loaf of raspberry and banana bread. Oh, and make sure you save a slice for Mum or Dad.

    • Munch and Crunch on carrot and celery

    Kids love their treats, and they know how to nag for them! But studies show more than 9 out of 10 Aussie children don’t eat the recommended daily serves of vegetables.

    Getting children used to eating veggie sticks in their lunch box can help boost the daily vegetable quota. Carrots and celery sticks make an easy fuss-free morning tea snack.

    If they need some encouragement, add a tasty healthy dip. Apparently, children need to try new fruits and vegetables up to eight or nine times before they are liked or accepted. So, keep trying and hopefully the daily lunch box battle will become a little easier.

    Find yummy new treats and healthy food for your little ones in-store or shop online.

  • July 5

    Broccoli & Cheese Soup

    Broccoli cheese soup

    Nothing says winter like a hearty bowl of soup! Try our new Broccoli and Cheese Soup. Broccoli, potatoes and cheese…the ultimate dream team!

    Preparation time : 30 minutes

    Serves : 4

    Ingredients :
    • 4 cups chicken stock
    • 1 ½ cups milk
    • 2 garlic cloves, crushed
    • 750g broccoli
    • 1 brown onion, diced
    • 2 medium potatoes, diced
    • 2 cups tasty cheese, grated
    • Salt and pepper, to taste
    • Cream (optional)
    Method:
    1. Place the stock, milk and garlic in a large pot and bring to a boil over high heat. 
    2. Add in the broccoli, onion and potatoes. Bring to a simmer, place the lid on, and then turn the heat down to medium high and cook for 20 minutes or until the broccoli is soft. 
    3. Remove the pot from the stove. Puree using a stick blender or food processor, until smooth. 
    4. Add in the cheese a handful at a time, stirring after each addition until cheese is mostly melted. Season with salt and pepper. 
    5. To serve, ladle soup into bowls. Garnish with cream and top with extra grated cheese, if desired.

    Recipe by A Better Choice

    Shop for your ingredients in-store or online.

  • July 5

    Baked Pears with Macadamias in Orange and Ginger Syrup

    Baked-Pears-with-Macadamias-in-Orange-and-Ginger-Syrup

    Looking for a warm healthy dessert?  Baked pears are an easy treat that you can serve with yogurt, cream or ice cream. 
    Top with your favourite nuts and get creative with your spices.  Experiment today using this great recipe.

    Preparation time : 45 minutes

    Serves : 4

    Ingredients :
    • 60g (1/2 cup) raw macadamia nuts, coarsely chopped
    • 4 pears
    • 2 tbs white sugar
    • 2 tbs brown sugar
    • 2 cups water
    • 6 slices peeled, fresh ginger
    • 1 cinnamon stick
    • 2 pinches ground cardamom
    • 1 cup orange juice
    • 2/3 cup good quality thick yoghurt
    Method :
    1. Preheat the oven to 200C. Peel the pears, cut into quarters and remove the core. Transfer to a baking dish.
    2. Combine the white sugar, brown sugar, water, ginger, cinnamon and cardamom in a saucepan, stir over low heat until the sugar has dissolved. Bring to the boil and cook for 3 minutes. Add the orange juice and bring to the boil. Pour over the pears.
    3. Bake for 30 minutes or until the pears are tender, stir occasionally.
    4. Serve warm or cold with the yoghurt. Sprinkle with the nuts.

    Tip: If leaving pears whole for a stylish alternative, make sure that the pan is deep enough to cover the pears with juice whilst baking.

    Recipe by A Better Choice

    Shop for your ingredients in-store or online.

  • July 3

    Roast Vegetable Pesto Gnocchi

    Roast Vegetable Pesto Gnocchi

     

    This classic one-pan dish is full of flavour, fresh veggies, and involves minimal clean up (winning!). You’ll immediately impress with this quick, tasty dish!

    Preparation time : 40 minutes

    Serves : 2

    Ingredients :

    For the Pesto :

    • 2 Cups Fresh Basil
    • 2 Cloves of Garlic
    • 2 tbsp Yeast
    • 3 tbsp Olive Oil
    • 3 tbsp Pine Nuts
    • ½ tsp of Salt, plus more to taste

    For the Gnocchi & Veggies:

    Method :

    For the Pesto:

    1. Add the basil, garlic, yeast, olive oil, pine nuts, and salt to a food processor. Pulse until smooth. Taste and season with more salt if needed.
    2. Add a tablespoon or two of water to thin out the consistency if desired.
    3. Keep leftovers stored in a jar or airtight container in the refrigerator for up to 1 week.

    For the Gnocchi and Veggies:

    1. Preheat your oven to 200°C. Lightly grease a large casserole dish.
    2. Add the gnocchi, zucchini, tomatoes, onion, and pine nuts to the casserole dish. Drizzle the olive oil over the top and add ¼ cup of the pesto. Use a spoon to mix the veggies and gnocchi well in the oil and pesto. Spread the mixture evenly across the dish.
    3. Place the baking dish in the middle of the oven. Bake for 20 minutes, until the tomatoes are bursting and the gnocchi exposed at the top is slightly crispy.
    4. Stir in the remaining ¼ cup of pesto and serve, topped with fresh basil.

    Recipe by A Better Choice

    Shop for your ingredients in-store or online.

  • June 28

    Zespri SunGold Kiwifruit Cheesecake Toast

    zespri-sungold-cheesecake-toast-

     

    We love cheesecake so much that we had to throw something together for a healthier take for breakfast!

    Preparation time : 5 minutes

    Serves : 1

    Ingredients :
    Method :
    1. In a small bowl, stir together the yoghurt, cream cheese, and lemon zest.
    2. Spread the yoghurt mixture on the piece of toast and then top with the sliced Gold Kiwifruit and berries.

    Recipe provided by Zespri™ SunGold™ Kiwifruit and www.zespri.com.au

    Shop for your ingredients in-store or online.

  • June 28

    Persimmon Salsa

    Persimmon Salsa

    Try our Persimmon Salsa for a flavour-packed, slightly sweet condiment that pairs deliciously with roasted meats or fish!

    Preparation time : 5 minutes

    Serves : Makes 2 cups

    Ingredients :
    • 3 medium-sized persimmons, peeled, cut into cubes
    • 1 white onion, finely chopped
    • 1 tbsp fresh lime juice
    • Handful fresh basil, finely chopped
    • Handful fresh mint, finely chopped
    • Salt
    • Pepper
    Method :
    1. Mix persimmons, onion, lime juice, basil, and mint in a small bowl.
    2. Season with salt and pepper to taste. Cover and refrigerate. Bring to room temperature before serving.

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • June 21

    Mongolian Beef

    Mongolian-Beef

     

    Capsicum, carrot and spring onion are the vegetable stars in this delicious Mongolian Beef! Served alongside steamed white rice, this dish is perfect for cool winter nights around the table with loved ones

    Preparation time : 30 minutes

    Serves : 4

    Ingredients :
    • 1 large carrot, peeled and julienned
    • 1 red capsicum, sliced into strips
    • 1 tbsp butter
    • 2 tbsp olive oil
    • 450g diced beef
    • ¼ cup cornflour
    • Steamed white rice, to serve

    SAUCE:

    • 1 tsp fresh ginger, peeled and grated
    • 4 garlic cloves, peeled and minced
    • 1/3 cup brown sugar, packed
    • 1/3 cup water
    • 1/3 cup soy sauce
    • ½-1 tsp sriracha (optional)
    • 1/3 cup spring onions, thickly sliced + extra to serve
    Method :
    1. Place the diced beef in a bowl, add cornflour and stir to coat.
    2. In a medium bowl, combine the sauce ingredients, stirring until it is well combined. Set aside.
    3. In a large pan, heat 1 tbsp olive oil with the butter over a medium-high heat. Add the carrot and capsicum, then sauté until the vegetables have softened slightly. Remove the vegetables from the pan and cover to keep warm.
    4. Add the remaining 1 tbsp olive oil over a high heat. Once hot, add the diced beef and cook for around 2 mins per side.
    5. Once done, add the vegetables back into the pan, along with the spring onion.
    6. Pour in the sauce and stir to coat the meat and vegetables. Turn the heat down to medium-low and cook until the sauce has thickened – around 3-4 mins.
    7. Serve the mongolian beef on a bed of steamed white rice and top with additional sliced spring onion.

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • June 21

    Pear & Raspberry Hand Pies

    Pear-Raspberry-Hand-Pies-800x520

    These little parcels of joy will surprise and delight all who are lucky enough to try one! Meet our Pear & Raspberry Hand Pies, filled with fresh Pear and Raspberries from your local Fruit and Veg shop.

    Preparation time : 40 minutes

    Serves : 8

    Ingredients :
    Method :
    1. Add the raspberries, pear, sugar, and cornflour to a pot and stir.
    2. Cook contents of pot over a medium heat until the mixture is bubbly. Mash the fruit a little with a fork, then set aside to cool.
    3. Preheat oven to 180C and line a large tray with baking paper.
    4. Cut the just thawed puff pastry sheet into 8 squares. Next, add a dollop of the raspberry and pear filling in the middle of each square and brush the edges of each square with some water.
    5. Fold each square over to form a triangle and crimp the edges of the triangles slightly with a fork.
    6. Combine the egg and 2 tbsp of water with a fork, then brush the tops of the hand pies using a pastry brush.
    7. Transfer the hand pies to the lined tray and bake in the oven for 22-25 mins, or until they’re golden brown.
    8. Once done, remove tray from the oven and allow the hand pies to cool slightly before transferring them to a wire rack. Once the hand pies have cooled to room temperature, sift over the icing sugar, then serve!
  • June 13

    Italian Roasted Veggies in Oil

    Italian-Roasted-Veg

     

    These Italian Roasted Veggies in Oil are both delicious AND a great way to extend the shelf life of your veggies… what’s not to love?!

    Preparation time : 50 minutes + cool time

    Serves : Approx. 1 L

    Ingredients :
    Method :
    1. Roast your vegetables in the oven. Once cooked and soft, place the cooked vegetables in a bowl.
    2. Season very generously with salt and pepper and ¼ cup vinegar (or enough to generously coat the veg). Let stand for 15 mins before adding ½ cup olive oil. Add more of each if needed, sticking with the correct proportions (2 parts oil to 1 part vinegar).
    3. Add your chosen herbs and flavour enhancers.
    4. If planning to eat within the week, place all ingredients into clean jars, removing air bubbles by stirring with a spoon. Top with more oil and vinegar so the veggies are completely submerged. Refrigerate.
    5. If wanting to preserve for longer, simply remove any fresh ingredients (i.e. herbs and raw garlic). Note: Keep jars refrigerated at all times.
  • June 12

    Potato Salad

    Potato Salad

    This may be a big call but we think our new Potato Salad is the best ever! Dill, crispy bacon and boiled eggs make this salad as moreish as can be!

    Preparation time : 30 minutes

    Serves : 4-6

    Ingredients :
    Method :
    1. Dice the potatoes into bite sized pieces and set aside.
    2. Chop the bacon, spring onion, dill and boiled eggs. Set aside.
    3. Put the potatoes into a saucepan filled with water.
    4. Boil potatoes until just soft, and allow them to cool slightly.
    5. Meanwhile, cook the bacon until crispy.
    6. Place potatoes in a bowl and toss through the mayonnaise.
    7. Add in the cooked bacon, spring onion, dill and eggs.
    8. Season with salt and pepper.

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • June 12

    What to eat when you have the 3pm munchies

    Snacking at work

    3pm is such an awkward time for food. You don’t want to eat too much because dinner isn’t that far away, but if you’re hungry, you’re hungry! We have the perfect snacks that will satisfy your afternoon cravings, but won’t spoil your dinner.

     

    1. Hummus with crackers or veggie sticks

    Bonus points if you make your own hummus!

    1. Fruit

    Nature’s candy is always the right choice. Make yourself a little fruit salad for something a bit more exciting!

    1. Trail mix

    Nuts are super filling and a little hit of chocolate never hurts either.

    1. Smoothies

    They’re surprisingly filling and satisfying.

    1. Peanut butter and apple

    Slightly salty, slightly sweet – the perfect afternoon snack.

    1. Protein balls

    Packed with nuts, seeds, dried fruits and protein powder – these are a super filling snack.

    Be sure to always have a snack prepared so you don’t gorge on something that’s less filling and less good for you! Check out our snack options online.

    Good luck and happy snacking !

  • June 7

    Homemade Gnocchi & Grilled Eggplant Sauce

    Eggplant Gnnochi

    This Grilled Eggplant Sauce pairs perfectly with gnocchi. This dinner will warm you right up from the inside out as the weather starts to cool. Grab your blanket, put on your fluffiest socks, sit back and delve into this ultimate comfort dish!

    Preparation time : 20 minutes

    Serves : 4-6

    Ingredients :
    Method :
    1. Dice your onion and garlic. Add 3-4 tsp of olive oil to a pan. Sautee onions and garlic off until transparent.
    2. Loosely rip your basil and de sprig your oregano.
    3. Add crushed tomato to your pan and stir to combine.
    4. Add in your basil and oregano. Stir to combine.
    5. Once combined, lower the heat to a low simmer stirring occasionally.
    6. Slice your eggplant longways, this should be between 6-8 slices.
    7. Coat the eggplant in salt to help draw moister out.
    8. Brush your eggplant with olive oil and cook through on a grill.
    9. Once grilled, chop your eggplant up into bite-sized pieces and add to your Napoli Sauce, stirring to combine.
    10. Add to your gnocchi (or pasta of choice) and finish off with some grated parmesan and fresh basil leaves.

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • June 7

    Easy Apple Tart

    Apple-Tart

    This slightly crunchy, deliciously sweet Apple Tart is a super easy treat to whip up!

    Preparation time : 50 minutes

    Serves : 6

    Ingredients :
    Method :
    1. Preheat the oven to 200°C. Place a large sheet of baking paper over a baking tray.
    2. If frozen, slightly defrost your puff pastry sheet. Use a fork to liberally pierce the puff pastry.
    3. Toss the apple slices in a large bowl with the lemon juice and brown sugar. Place the apple slices on the puff pastry however you prefer, but ensure the pieces are slightly overlapping.
    4. Bake the tart in the oven for around 40 minutes, or until the edges of the apples and puff pastry are a dark golden brown.
    5. Transfer the tart to a serving board or plate.

    Note: Feel free to brush over your favourite jam or preserve on top of the cooked tart for an even sweeter treat.

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • June 6

    Healthy and nutritious fruit platters for every occasion

    Fruit Platters – a Delicious and Nutritious Option!

    Do you want a healthy and nutritious option for your next event? Look no further than Zone Fresh’s delicious fruit platters. Our online supermarket offers a wide variety of fresh produce that’s perfect for every occasion, from corporate events to backyard barbecues.

    Unlike traditional party food that’s often high in calories and low in nutrients, fruit offers a healthy alternative that’s both delicious and satisfying. At Zone Fresh, we pride ourselves on sourcing the freshest and highest quality fresh produce available. Our platters are no exception because they feature a colourful array of seasonal fruits that are both visually appealing and packed with nutrients. Our platters are a great way to add a healthy and delicious option to any event, without sacrificing taste or presentation.

    Impress your guests with healthy options

    Impress your guests with our meticulously crafted platters with the freshest and highest-quality fruit available. With a range of essential vitamins and minerals, our fruit platters help boost immunity, aid digestion and promote overall well-being.

    Whether you’re hosting a business lunch or a family gathering, everyone will enjoy platters of fresh fruit, just brimming with local goodness. Platters are the perfect way to add a touch of elegance and sophistication to your occasion, without breaking the bank. Choose Zonefresh’s fresh platters for your next event and experience the benefits of a delicious and nutritious catering option.

    Online fresh food mart

    Our online fresh food mart is stocked with a range of fresh produce, making it easy for you to select the best platter for your event and budget. Why race to the store and fight for parking when you can enjoy our fresh produce delivered right to your door? Buying online is easy when you trust the source of your fresh produce!

    Events catering

    We understand that events catering can be stressful, which is why online ordering is such a huge benefit. Whether you’re looking for a small, seasonal fruit platter for an afternoon BBQ, large fruit and cheese platter for a corporate event or a gourmet antipasto platter for a birthday, Zone Fresh has the right platters for your needs.

    Simply browse the selection on our Brisbane grocery store and online supermarket, place your order and you’re done! We’ll take care of the rest, delivering your platter directly to your event location, ready to be enjoyed by your guests.

    • Corporate events
    • Weddings
    • Baby showers
    • Backyard barbecues
    • Bridal showers
    • Brunch parties
    • Sports events
    • Family gatherings
    • Charity events
    • School events
    • Picnics
    • Birthday parties
    • Graduation parties
    • Holiday excursions
    • Bridal expos
    • Art exhibitions
    • Trade shows
    • Fitness events
    • Fundraisers
    • Cocktail parties
    Fresh produce from local growers

    In addition to being a healthy and nutritious option, our fruit platters are also a great way to support local growers and businesses. At Zone Fresh, we are passionate about supporting local producers and sourcing the freshest produce available. By choosing our fresh produce, you can feel good knowing that you’re supporting local businesses and enjoying the best produce available.

    Order Today!

    So next time you’re in need of event catering, consider a healthy and delicious option with Zone Fresh’s fruit platters. Our online supermarket makes it easy to order and enjoy fresh produce at any time of the year. From small family gatherings to large corporate events, we have the perfect platter for every occasion.

  • May 30

    Pumpkin Mac & Cheese

    Pumpkin Mac and cheese

    Our new Pumpkin Mac and Cheese is a healthier take on the classic. Bye bye cream… hello creamy pumpkin! It’s deliciously creamy and cheesy, AND it only has 8 ingredients! Easy – tick! Healthy – tick! Delicious – tick!

    Preparation time : 15 minutes

    Serves : 4

    Ingredients :
    • 2 cups pureed pumpkin
    • 2 tsp garlic, minced
    • ½ tsp salt, plus more to taste
    • ¼ tsp pepper, to taste
    • 2 tbsp butter spread
    • 1 cup milk
    • 1 cup grated cheese
    • 1 packet of pasta
    Method :

    1. Cook pasta according to package directions.
    2. Add pureed pumpkin, garlic, salt, pepper and milk to a medium pot and bring to the boil.
    3. Lower the heat. Stir in the butter spread and grated cheddar until they have melted completely.
    4. Stir through cooked pasta and divide between serving bowls.

    Note: The sauce thickens as it cools so if you prefer a thicker sauce, this recipe is best consumed the next day.

    To make pumpkin puree, simply peel and dice a butternut or kent pumpkin. Place diced pumpkin into a large pot, cover with water and bring to a boil. Continue to cook on a low boil, until the pumpkin is tender. Drain, then place the steamed pumpkin in a blender, and blend until smooth. If it’s struggling to blend, add a dash of water.

    This recipe by A Better Choice !

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  • May 30

    Pumpkin Pancakes

    Pumpkin-Pancakes

    Trust us when we say our new Pumpkin Pancakes are mouthwateringly good! They’re so delicious that we think they’ll appear frequently on your breakfast menu!

    _______________________________________________________________________________________________

    Time: 25 minutes

    Serves : 2-3

    Ingredients :
    • 1 cup plain white flour (or you could use wholemeal)
    • 1 tbsp baking powder
    • ½ tsp cinnamon
    • ¼ tsp nutmeg
    • ¼ tsp salt
    • 1 cup milk of choice
    • ⅓ cup pumpkin purée (see notes on how to prepare this)
    • 1 egg
    • 2 tbsp maple syrup + additional to serve
    • ½ tsp vanilla extract
    • 2 tbsp coconut oil, melted
    • Cream or yoghurt, to serve
    • Pumpkin seeds, to serve
    Method :
    1. In a medium mixing bowl, combine the flour, baking powder, cinnamon, nutmeg and salt.
    2. In another bowl, combine the milk, pumpkin purée, egg, maple syrup, vanilla extract and melted coconut oil. Then pour the wet ingredients into the dry ingredients, stirring until all big lumps are gone.
    3. Heat a non-stick pan over a medium-low heat with a light spray of cooking oil. Once the pan is hot, scoop 1/3 cup of the pancake batter into the pan. Cook the pancake for 2-3 mins, or until small bubbles start to form on the surface. Once ready, flip the pancake and cook on the opposite side for 2 mins, or until the pancake is a light golden brown.
    4. Repeat step 3 with the remaining pancake batter, adding more spray oil to the pan, if needed. Note: You may need to turn the heat down on the stove slightly as you move further into the cooking process to avoid burning any pancakes.
    5. To serve, stack the pancakes on two (or three) plates and top with a dollop of cream or yoghurt. Drizzle over some maple syrup and sprinkle over some pumpkin seeds.

    Note: To make pumpkin puree, simply peel and dice a butternut or kent pumpkin. Place diced pumpkin into a large pot, cover with water and bring to a boil. Continue to cook on a low boil, until the pumpkin is tender. Drain, then place the steamed pumpkin in a blender, and blend until smooth. If it’s struggling to blend, add a dash of water.

  • May 30

    Garlicky Cauliflower Steaks

    Garlicky-Cauliflower-Steaks

     

    Garlicky Cauliflower Steaks… oh yes, they’re scrumptious beauties! This is the simple side dish you’ve been looking for and it definitely won’t disappoint.

    _______________________________________________________________________________________________

    Time: 40 minutes

    Serves : 4

    Ingredients :
    • 3 tbsp olive oil
    • 4 cloves garlic, minced
    • 1 tsp dried oregano
    • ½ tsp each of dried thyme, rosemary, and parsley
    • 2 heads cauliflower, cut into 1/2-inch slices
    • Salt & pepper, to taste
    • ¼ cup Parmesan, grated
    Method :
    1. Preheat oven to 200C, and line a large baking tray with baking paper.
    2. In a small bowl, combine the olive oil, garlic, and dried herbs.
    3. Place the cauliflower slices in a single layer onto the lined tray, then brush each slice with the olive oil mixture on both sides. Season with salt and pepper, to taste.
    4. Place tray in the oven and bake until the cauliflower steaks are golden brown, around 20-25 mins, flipping them at the halfway mark.
    5. Serve immediately while the cauliflower steaks are still warm, sprinkled with grated Parmesan. Enjoy!

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  • May 25

    Vegan Greens Tray Bake

    Vegan Greens Tray Bake

    Dinner in a flash ⚡️ Our vegan greens tray bake is packed-full of green goodness, and packs a punch with fresh chilli and zesty lime. Serve alongside rice or noodles for an easy dinner, ready in 20ish!

    _______________________________________________________________________________________________

    Time: 40 minutes

    Serves : 4

    Ingredients :
    • 1 bunch broccolini
    • 2 large zucchinis, cut into rounds
    • 2 red chillies, finely sliced
    • 2 garlic cloves, minced
    • 8cm piece fresh ginger, grated
    • 1 tsp ground turmeric
    • Salt & pepper, to taste
    • 400ml coconut milk
    • ¾ cup cashews
    • Juice of 1 lime
    • 3 spring onions, finely sliced
    Method :
    1. Pre-heat the oven to 190C.
    2. Place the broccolini in a large bowl and cover with boiling water. Allow to sit for 2 mins, then drain well.
    3. Place the broccolini into a large roasting pan along with the sliced zucchini, half the chopped chillies, ginger, turmeric, garlic, salt and pepper, and coconut milk. Mix well.
    4. Bake in the oven for around 25 mins.
    5. Remove from the oven, scatter over the cashews, then return pan to the oven for another 5 mins, or until the cashew nuts are lightly toasted and the vegetables are cooked through.
    6. Taste and season with lime juice and additional salt and pepper if required.
    7. To serve, top with the chopped spring onions and the remaining chillies. Serve alongside freshly cooked rice or noodles if desired.

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  • May 15

    Mushroom & Leek Tart

    Mushroom-Leek-Tart-copy-800x520

    Baking doesn’t get much better than this! Mushroom and Leek are front and centre on our new tart and believe us when we say that this one won’t last long once it’s out of the oven.

    _______________________________________________________________________________________________

    Time: 1 hour

    Serves : 4-6

    Ingredients :
    • 1 sheet puff pastry
    • 3 tbsp unsalted butter
    • 2 garlic cloves, minced
    • 2 sprigs fresh thyme, leaves picked
    • 2 leeks, halved lengthwise and sliced into thin half-moons
    • 400g button mushrooms, sliced into 1-inch pieces
    • Salt & pepper, to taste
    • 90g cheese of your choice, grated
    Method :
    1. Preheat oven to 210°C, and line a tray with baking paper.
    2. Place the puff pastry sheet onto the lined tray. Using a knife, very lightly score the pastry, leaving a 1cm border around the outer edge.
    3. Melt the butter in a large pan over a medium heat. When bubbling, cook the garlic and thyme for 1 min before adding the leeks. Cook until the leeks begin to soften.
    4. Add the mushrooms to the pan and cook until they’re soft. Once done, carefully drain the mushroom mixture in a strainer.
    5. Spoon the mushroom mixture onto the pastry, within the border. Season with salt and pepper.
    6. Bake the tart in the oven for 15 mins. Next, remove the tart from the oven and sprinkle over the cheese of your choice. Place tart back in the oven for around 5 mins, or until the cheese has melted and the pastry is golden brown.
    7. Once finished, remove the tart from the oven and allow to cool for 5 mins before slicing. Enjoy while it is still warm!

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  • May 15

    Cauliflower Fried Rice

    Cauliflower-Fried-Rice-800x520

    Cauliflower is the star of the show in our NEW Cauliflower Fried Rice! Packed full of delicious veg like carrot and capsicum, this 15 minute dish is an easy dinner option for when you’re tight on time!

    _______________________________________________________________________________________________

    Time: 15 Minutes 

    Serves : 4

    Ingredients :
    • 1 medium-sized head of cauliflower
    • 2 tbs sesame oil
    • 1 large carrot, diced
    • 2 garlic cloves, minced
    • 1 cup peas
    • 2 eggs, beaten
    • 3 tbs soy sauce
    • 6 spring onions, finely sliced
    Method :
    1. Shred cauliflower using a grater or by pulsing some roughly cut pieces in a food processor. Note: the shredded cauliflower should resemble reasonably small grains of rice.
    2. Heat 1 tbs sesame oil in a large pan over a low-medium heat. Add the chopped carrot and garlic and cook until fragrant, 3-5 mins.
    3. Then add the cauliflower, peas, and remaining 1 tbs sesame oil to the pan. Cook, stirring constantly, to cook the cauliflower until it is a soft texture (but not mushy).
    4. Make a well in the middle of the fried rice, turn the stove heat to its lowest setting, then add the beaten eggs. Stir gently and frequently, until the eggs are cooked.
    5. Stir in the soy sauce and spring onions, then you’re ready to serve!

      Shop for your ingredients in-store or online.

    • May 15

      Brussels Sprouts & Blue Cheese Pizza

      Brussels-Sprouts-Blue-Cheese-Pizza-copy-800x520

      Consider hump day sorted with this easy Brussels Sprouts & Blue Cheese Pizza ? Sprouts and Blue Cheese truly is a winning combo. We may be biased but you have to try this!

      _______________________________________________________________________________________________

      Time: 30 Minutes 

      Serves : 2

      Ingredients :
      Method :
      1. Heat oven to 220C fan forced and line a baking tray/s with baking paper.
      2. Place the pizza bases onto the lined tray/s.
      3. Mix the oil and garlic with salt and pepper, then toss through the sprouts until well coated.
      4. Spread 2 tbsp of mascarpone over the pizza base, leaving a 1cm border, then scatter over the sprouts. Dot with the blue cheese and the remaining mascarpone, then season with black pepper.
      5. Bake in the oven for 10-12 mins or until the edges are golden and crisp.
      6. Remove from the oven, slice and enjoy while warm!

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    • May 15

      Easy Pork Tacos with KANZI® Apple Cabbage Slaw

      Easy Pork Tacos with KANZI® Apple Cabbage Slaw

      “This quick and easy pork recipe is perfect for a mid-week dinner! The fresh KANZI® apple and cabbage slaw is made with Greek yoghurt, making this a healthier version of classic coleslaw.” – Marie Duong, Eats with Marie

      _______________________________________________________________________________________________

      Serves : 4

      Ingredients :

      KANZI® APPLE CABBAGE SLAW

      • 2 cups kaleslaw mix
      • 2 spring onions (top green part only), sliced
      • 2 tbsp (40ml) fresh lemon juice
      • 1 teaspoon (5ml) apple cider vinegar
      • 1/4 cup (70g) plain unsweetened Greek yoghurt
      • 1 tbsp (15g) whole egg mayonnaise
      • 1⁄2 tsp honey
      • 1 KANZI® apple, cored and cut into matchsticks
      • Salt & pepper, to taste

      PORK TACOS

      Method :
      1. In a large bowl, toss together the kaleslaw mix and spring onions. Set aside.
      2. In a separate small bowl or measuring jug, whisk together the lemon juice, apple cider vinegar, yoghurt, mayonnaise and honey. Season with salt and pepper, to taste. Set aside until ready to serve.
      3. Heat olive oil in a frying pan over medium to high heat. Once the oil is hot, add the pork mince, pressing it down into a big thin layer so that it browns evenly on one side. Cook for 2 minutes, or until mostly browned.
      4. Use a wooden spoon or spatula to break the pork up into small pieces then add the Worcestershire sauce, onion powder, paprika and cumin. Season with salt & pepper, to taste then continue to cook until golden brown on all sides, about 3 minutes (little crispy bits are great! Just make sure there is no pink).
      5. To serve, add KANZI® apple and yoghurt dressing to slaw mixture. Toss well to combine then spoon onto tortillas along with the pork. Sprinkle with coriander and sliced green chillies. Serve immediately.

      NOTES:

      The flesh of a KANZI® is naturally slow to oxidise and stays white for longer than other apple varieties, making them the perfect choice of apple to slice up for salads.

      Kaleslaw can be found in the packaged salad section of most major supermarkets, however, any slaw mix or a blend of shredded red and green cabbage may be used.

    • May 12

      Caramelised Banana French Toast for Mother’s Day !

      french-toast-mothers-day-breakfast

      Wouldn’t mum love some Crunchy Cinnamon French Toast ?

      Start mum’s day right with a lovely breakfast ! This breakfast finger food is just divine.

      It’s seriously simple, delicious and an easy-make. With the best of the Fresh Bananas, Berries and wholesome cinnamon, our French Toast will have make mum very happy.

      Want some extra fun information, this recipe can be made dairy-free according to mum’s preference !

      Simply sizzle & serve!

      _______________________________________________________________________________________________

      Time: 10 Minutes 

      Serves : 2

      Ingredients :
      Method :
      1. Slice bananas in half and add a sprinkle of sugar on the flat side
      2. Place banana in a pan with butter and allow to caramelise for approximately 90 seconds on each side
      3. While the banana is cooking, mix the remaining sugar with cinnamon in a bowl
      4. Mix the eggs and milk with a fork
      5. Remove crusts from bread, roughly flatten with your hands and add some of the banana to one side 
      6. Brush the egg mixture on the other half of the bread, tightly roll starting from the banana end and dip the roll into the egg mixture
      7. Cook in a pan until brown on all sides
      8. Roll the French toast in the cinnamon/sugar mixture and serve with maple syrup, icing sugar and berries.

      Photo and recipe from our friend,  Melbourne Food Nerd!

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    • May 9

      Fig & Banana Overnight Oats

      Fig & Banana Overnight Oats

      Overnight oats are a delicious (and easy!) breakfast option that is prepared the night before. They’re healthy, loaded with fibre, and will keep you full until lunch. Our recipe below is pretty scrumptious but feel free to top them with your favourite fruits, nuts and seeds! 

      _______________________________________________________________________________________________

      Time: 10 Minutes 

      Serves : 2

      Ingredients :
      Method :
      1. Combine oats, almond milk, chia seeds and cinnamon in a bowl. Divide the oat mixture into two jars (or bowls). Cover jars and place in the fridge overnight or for at least 6 hours. 
      2. To serve, stir the oat mixture and top with yoghurt, banana, figs and pomegranate arils. Sprinkle the pumpkin seeds on top and drizzle over the honey or maple syrup.

      Shop for your ingredients in-store or online.

       

    • May 9

      20 Minute Spanish Tomato Soup

      Spanish Tomato Soup

      Nothing soothes the soul more than a nice warm bowl of soup on a cold night. This 20 Minute Spanish Tomato Soup is the ultimate quick and easy dinner! With capsicum, onion and chorizo all in the mix, it’s packed full with flavour!

      _______________________________________________________________________________________________

      Time: 20 Minutes 

      Serves : 6

      Ingredients :
      • 1 tbsp vegetable oil
      • 1 large onion, chopped
      • 1 red capsicum, chopped
      • 2 cloves garlic, chopped
      • 1 chorizo, sliced
      • 1/2 tsp smoked paprika
      • 1/4 tsp dried chilli
      • 1/4 cup white wine
      • 2 bay leaves, torn
      • 500mls prepared tomato sauce
      • 500mls vegetable stock or water
      • Salt & pepper to taste
      • 2 crusty bread rolls, torn into pieces
      • 1/4 cup roughly chopped parsley and chives
      Method :
      1. Heat the oil in a large saucepan. Add the onion, capsicum, garlic and chorizo and spices. Cook partially covered stirring regularly for 5min.
      2. Add the wine and bayleaf stirring well. Add the tomato sauce, stock and season with the salt and pepper. Simmer for 15min, partially covered.
      3. Just before serving, remove the bayleaf, stir in the bread and chopped herbs. Drizzle with the extra olive oil and paprika to serve.

      Tip: A terrific way to use up stale bread – especially good bread like sourdough or rye.

      Recipe by: Jo Richardson & A Better Choice.

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    • May 3

      Aussie Mandarin Chicken Rice Paper Rolls

      Chicken Mandarin Rice Paper

      These healthy rice paper rolls can be made with the kids. Let them enjoy the process of choosing their favourite ingredients and rolling up the rice paper! The perfect way to encourage fussy eaters.

      _______________________________________________________________________________________________

      Time: 25 Minutes 

      Serves : 4

      Ingredients :
      • 375g pkt rice paper sheets
      • 1 avocado, peeled and cut into strips
      • 4 spring onions, cut into 10cm lengths
      • 3 Aussie mandarins, peeled, deseeded
      • 1 chilli, cut diagonally and deseeded
      • 1/3 cup loosely packed coriander leaves
      • 65g rice vermicelli noodles
      • 5 chicken tenderloins
      • 1 egg, lightly beaten
      • 1 cup corn flour
      • Gluten free breadcrumbs
      • Oil for frying

      Aussie Mandarin Ginger Dipping Sauce

      • 1 Aussie mandarin, peeled and deseeded
      • ½ cup Aussie mandarin juice
      • 2 tsp caster sugar
      • ¼ tsp fresh ginger, grated finely
      • 1 chilli, deseeded and finely chopped
      • Sesame seeds
      Method :

      Chicken preparation – Slice chicken tenderloins lengthwise into 3 strips about 10cm long. Coat with corn flour, dip in beaten egg and coat with gluten free breadcrumbs. Heat a little oil in a shallow frying pan and lightly fry until cooked.

      Noodle preparation – Place the vermicelli noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften then drain.

      Rice paper roll preparation – Soak 1 rice paper sheet in warm water for 10 seconds. Drain on paper towel and transfer to a clean work surface. Place chilli and coriander leaves in the centre of the rice paper roll and top with 2-3 Aussie mandarin segments. Top with a chicken tenderloin, a slice of avocado, spring onion and vermicelli noodles. Fold in ends and roll up firmly to enclose filling.

      Sauce – In a saucepan place Aussie mandarin segments, juice, caster sugar and chilli. Bring to boil and simmer on a medium heat until sauce thickens. Strain the sauce through a sieve and pour into a dipping sauce dish add ginger and chilli and finish with a sprinkle of sesame seeds.

      Plating – Serve with Aussie mandarin ginger dipping sauce

      This recipe by A Better Choice.

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    • April 26

      Pork & Mushroom Blended Ginger Stir Fry

      Pork & Mushroom Blended Ginger Stir Fry

       

      Have you tried The Blend? Mushrooms + Mince = The Blend is a new way to cook healthy and delicious meaty dishes that the whole family will love.

      Pork and Mushroom Blended Stir-Fry will wow your tastebuds, a fill you up with a nutritious blend of 50% Mushroom + 50% Pork Mince.

      _______________________________________________________________________________________________

      Time: 20 Minutes 

      Serves : 4

      Ingredients :
      • 250g swiss brown mushrooms, finely chopped
      • 250g pork mince
      • 2 tbsp peanut oil
      • 5cm piece of ginger, peeled and cut into matchsticks
      • 3 cloves garlic, sliced
      • 1 tsp sesame oil
      • 100g baby corn, sliced
      • 1 bunch broccolini, trimmed and cut lengthways
      • ½ bunch choy sum, chopped, stems and leaves separated
      • 4 shiitake mushrooms, sliced
      • 450g hokkien noodles, soaked in cold water
      • ¼ cup soy sauce
      • ¼ cup oyster sauce
      Method :
      1. Heat peanut oil in a wok or large frying pan over high heat. Add ginger and garlic and cook for 1-2 minutes until fragrant.
      2. Add pork to the wok and continue to cook over high heat until cooked through. Add mushrooms and cook, stirring until the mushrooms soften.
      3. Remove the mixture from the wok and set aside.
      4. Place sesame oil in the wok followed by baby corn, broccolini, choy sum stems and shitake mushrooms. Cook over high heat for 2-3 minutes or until the vegetables start to soften.
      5. Strain Hokkien noodles then add the noodles to the wok. Toss to combine.
      6. Return the pork and mushroom mixture to the wok with soy sauce and oyster sauce. Toss to combine.

      This recipe by A Better Choice.

      Shop for your ingredients in-store or online.

    • April 26

      Asian-Style Chicken & Kanzi® Apple Salad

      Asian-Style Chicken & Kanzi® Apple Salad

       

      Asian-inspired flavours come together in this delicious salad full of goodness and the crispy, sweet crunch of KANZI® Apples!

      _______________________________________________________________________________________________

      Time: 20 Minutes 

      Serves : 4

      Ingredients :
      • 2 Kanzi® apples, cored, halved, thinly sliced
      • ¼ cup (60ml) sweet chilli sauce
      • 2 tbs soy sauce
      • 1 lime, juiced
      • 520g pack pre made Coleslaw and crunchy noodle kit, salad and noodles only
      • 1 long red chilli, seeded, sliced (optional)
      • 1 cup coriander sprigs
      • 50g cashews, toasted, chopped
      Method :
      1. Place the sweet chilli sauce, soy sauce and lime juice in a screw-top jar and shake to combine. Season.
      2. Place the salad mix and noodles from the coleslaw kit in a bowl and toss to combine.
      3. Add apple, chilli, if using, coriander, half the cashews and half the lime juice mixture to the coleslaw mixture and toss to combine. Transfer to a serving platter. Arrange the chicken on top and drizzle with the remaining lime juice mixture. Sprinkle with the remaining cashews to serve.

      This recipe by A Better Choice & KANZI® !

      Shop for your ingredients in-store or online.

    • April 19

      Anzac Biscuits

      Anzac biscuit

      The most classic Aussie biscuit is undoubtedly the ANZAC biscuit. Whether you like them chewy or crunchy, these are a delightful treat to get the family involved in baking! These biscuits star rolled oats and coconut for a delicious snack!

      _______________________________________________________________________________________________

      Time: 30 Minutes 

      Serves : 16

      Ingredients :
      Method :
      1. Preheat oven to 180°C
      2. Line 2 baking trays with baking paper or reusable baking mat
      3. Mix flour, sugar, coconut and rolled oats in a large bowl.
      4. In a saucepan over medium heat, melt butter and golden syrup together. Once the butter has melted, add baking soda and stir – note that this will fizz up. Remove from heat.
      5. Pour the wet mixture into the flour mixture, and mix to combine.
      6. Scoop out a spoonful of the mixture and roll into balls, then flatten. Place them on baking trays, at least 2cm away from each other.
      7. Bake for until golden brown, 15 minutes for crispy biscuits, or 12 for chewey!
      8. Remove from oven and allow to stand for 5 minutes before transferring to a wire rack to cool.

      This recipe by A Better Choice !

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    • April 11

      Hasselback KANZI® Apples

      Hasselback KANZI Apples

      “KANZI® apples are firm and juicy making them perfect for baking! The Hasselback technique lets the delicious spices infuse through the apple.” – Marie Duong, Eats with Marie 

      _______________________________________________________________________________________________

      Time: 45 Minutes 

      Serves : 2

      Ingredients :
      • 1 KANZI® apple, cored and cut in half
      • 1 tbsp (15g) unsalted butter, melted
      • 1⁄2 tsp cinnamon
      • 1⁄4 tsp nutmeg
      • 1 tbsp brown sugar
      • Tiny pinch of salt
      • 300ml thickened cream
      • 2 tbsp sugar
      • 1 tsp pure vanilla extract
      • 1/3 cup rolled oats
      • 1 1⁄2 tbsp plain flour
      • 1 tbsp brown sugar
      • 2 tablespoons cold unsalted butter, chopped
      Method :

      Preheat the oven to 200C, fan force.   

      Place the KANZI® apple halves flat side down and cut a slit every 2-3 mm, making sure you don’t slice all the way through the apple. Repeat to the rest of your apple half. Place KANZI® apples flat side down into a baking dish.  

      In a small bowl mix together melted butter, cinnamon, nutmeg, brown sugar and salt. Use a pastry brush to coat the KANZI® (underneath and on top) with 3⁄4 of the cinnamon mixture.  

      Cover the dish with tin foil and cook for 20 – 25 minutes or until the apples are tender.  

      Meanwhile, make the whipped cream – in a large mixing bowl or bowl of a stand mixer, add cream, sugar and vanilla extract. Beat until medium peaks form then set aside in the fridge.  

      Whipped Cream (makes more than you need): 

      • 300ml thickened cream  
      • 2 tbsp sugar  
      • 1 tsp pure vanilla extract  

      Make the oat crumb – in a medium bowl, combine the oats, flour, and sugar. Add the cold chopped butter and rub with your fingertips until it looks like chunky sand.  

      Oat Crumble Topping: 

      • 1/3 cup rolled oats  
      • 1 1⁄2 tbsp plain flour  
      • 1 tbsp brown sugar  
      • 2 tablespoons cold unsalted butter, chopped  

      Remove KANZI® apples from the oven and brush with remaining cinnamon mixture (try to get it in between the slits!)  

      Sprinkle the oat topping over the apples and place back in the oven for 10-15 minutes or until golden brown. Serve with fresh whipped cream.   

      NOTES: 

      Tip! Lay two bamboo chopsticks on your chopping board with the KANZI® apple (flat-side down) in between. This will help when cutting the slits as you’ll hit the chopstick before cutting all the way through.   

      Recipe created by Eats with Marie for KANZI® Apple Australia. 

      Shop for your ingredients in-store or online.

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