• December 18

    Christmas Wreath Salad

    Preparation: 20 minutes

    Serves: 6-8

    Ingredients :


    • 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


    • 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) order oysters 
    • 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.

    Order your Christmas Oysters and Seafood Here

  • 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


    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 :


    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.


    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/

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.