• 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

     

    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 ! 

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