• April 6

    Sweet Potato, Kale and Peanut Soup

    Preparation: 30 – 40 mins

    Serves: 6 – 8

    Ingredients :
    • 2 cups kale, chopped
    • 3 sweet potatoes, cubed
    • ½ onion, diced
    • 400ml light coconut milk
    • 400ml freshly roasted, or tinned tomatoes
    • ½ cup peanuts, chopped
    • ¼ cup smooth peanut butter
    • 1 tsp turmeric
    • 2 cloves garlic, minced
    • 1 jalapeno, minced
    • Salt and pepper, to taste
    • 2 cups water
    Method :
    1. In a large pot on the stove, heat oil, then add in the garlic, onion, turmeric and jalapeno. Sauté until the onion is translucent and fragrant.
    2. Add in the sweet potatoes and cook until brown and fragrant.
    3. Next add your tomatoes, coconut milk, water, and fresh peanuts. Let this simmer until the sweet potatoes are tender.
    4. Add in peanut butter and fresh kale. Wilt the kale and stir in well to combine. Simmer until the soup is thick and creamy.
    5. To serve, dish up soup into individual bowls and top with more peanuts and fresh coriander, if desired. You could also serve with some bread too!

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

    Enjoy ! 

  • April 1

    Lemon & Chilli Fish Parcels

    Preparation: 25 mins

    Serves: 4

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

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

    Enjoy ! 

  • March 30

    Carrot Cake Bliss Balls

    Preparation: 10 mins + set time

    Serves: 12

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

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

    Enjoy ! 

  • March 23

    Pappardelle Bolognese

    Preparation: 1.5 Hours

    Serves: 4 – 6

    Ingredients :

    FOR THE TOMATO SAUCE

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

    FOR THE MINCE 

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

    TO SERVE

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

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

    Enjoy ! 

  • March 22

    Pork Ribs with Pineapple Salsa

    Preparation & Cooking: 3 Hours

    Serves: 6

    Ingredients :

     RIBS

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

    SAUCE

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

    PINEAPPLE SALSA

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

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

    Enjoy ! 

  • March 22

    Sweet Potato Hash

    Preparation: 40 minutes 

    Serves: 4

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

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

    Enjoy ! 

  • March 16

    Beef Fajitas

    Preparation: 20 minutes 

    Serves: 6-8

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

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

    Enjoy ! 

  • March 11

    The Perfect Breakfast Burger

    Preparation: 25 minutes 

    Serves: 6

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

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

    Enjoy ! 

  • March 11

    Pan-Fried Pineapple

    Preparation: 15 minutes 

    Serves: 2

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

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

    Enjoy ! 

  • March 10

    Moroccan Lamb & Chickpeas

    Preparation: 40 minutes 

    Serves: 4

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

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

    Enjoy ! 

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