Spring Page 2 of 2 - Zone Fresh

February 15

Grilled Mushroom Breakfast

This delectable dish features Swiss brown or Portobello mushrooms filled with garlic and butter, served alongside perfectly poached eggs and a herb-infused sour cream.

Preparation time : 20 minutes

Serves : 2

Ingredients :

4 Swiss Brown/Portobello Mushrooms
1 Clove of Garlic, sliced
60g Salted Butter
50g Parsley, roughly chopped
50g Basil, roughly chopped
20g Dill, roughly chopped
120g Sour Cream
2 Eggs
Flake Salt

Method :

1. Preheat the oven to 180°C.

2. Mix the sour cream and chopped herbs together.

3. Fill each mushroom with sliced garlic, a pat of salted butter, and a pinch of flake salt.

4. In a pan over medium heat, add olive oil and place the mushrooms with the stalks facing up. Cook them slowly until the butter starts to melt.

5. Transfer the pan to the preheated oven.

6. While the mushrooms are in the oven, poach the eggs to your desired doneness.

7. Remove the mushrooms from the oven and serve them with the herb-infused sour cream, poached eggs, and a drizzle of olive oil.

8. Garnish with a sprinkle of fresh herbs.

This recipe by A Better Choice ! (Luke Croston).

Shop for your ingredients in-store or online.

February 15

This delightful dip combines the earthy sweetness of beetroots with the creaminess of Greek yogurt, a touch of dill, and the tangy zing of pickles and lemon. It’s not only delicious but also a feast for the eyes!

Preparation time : 50 minutes

Serves : 2-4

Ingredients :

2 medium Beetroots
150g Greek Yoghurt
2 sprigs of Dill, roughly chopped
1 small dill pickle
1 lemon
30ml Olive Oil
Flake Salt

Method :

Preheat the oven to 180c
Wrap the beets in foil and place them into the
oven for 40min or until a skewer easily goes all the way through the beet.
Remove from the oven and let the beet cool down in the foil in the fridge
Once cool peel the beet skin off and cut the root and top off
Then into a bowl grate the beetroot on the coarse side a box grater
Roughly chop the pickle add to the beetroot
Mix the yoghurt, olive oil and chopped dill through with the beetroot
Season with lemon juice and salt and serve
Note: Beetroots can always be cooked the day before

This recipe by A Better Choice ! (Luke Croston).

Shop for your ingredients in-store or online.

February 14

Valentines Day Heart Caprese Salad

Spending Valentines Day with a special someone? This heart-shaped twist on the classic Caprese Salad is sure to impress your loved one!

Preparation time : 30 minutes

Serves : 2

Ingredients :

3 large tomatoes, sliced
2 balls of fresh Mozzerella
A handful of fresh basil leaves
2 tbsp olive oil
1 tbsp balsamic reduction (balsamic glaze)
Salt and Pepper

Method :

On a dish in a heart shaped formation, place a slice of mozzarella followed by a slice of tomato. Slices of tomato and mozzarella should be alternated until all the ingredients have been used. Place fresh basil leaves in between the layers
Top the tomatoes and mozzarella with a drizzle of olive oil and balsamic reduction.
Sprinkle on top with salt and pepper

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

February 7

Apple, Pear & Rhubarb Crumble

This irresistible dessert features a luscious combination of apples, pears, and rhubarb, topped with a golden, crunchy crumble.

Preparation time : 40 minutes

Serves : 6

Ingredients :

4 Apples, peeled and diced into large pieces
2 Pears, peeled and diced into large pieces
1 Small bunch of rhubarb, washed and cut into 2cm pieces
150g Butter
200g Raw Sugar
100g Plain Flour
60g Rolled Oats
20g Vanilla Paste
5g (1 teaspoon) Cinnamon

Method :

1. Preheat the oven to 180°C.
2. Mix the diced apples, pears, rhubarb, vanilla paste, and 100g of sugar together, coating the fruit evenly. Add the mixture to a baking dish.
3. For the crumble topping, rub the flour and butter together until you achieve a breadcrumb-like consistency. Then, add the rolled oats, remaining sugar, and cinnamon. Mix well to combine.
4. Sprinkle the crumble mixture evenly over the top of the fruit in the baking dish.
5. Place the dish in the preheated oven and bake for 15-20 minutes or until the crumble is golden brown.
6. Allow it to cool slightly and enjoy, especially when served with a scoop of vanilla ice cream.

This recipe by A Better Choice ! (Luke Croston).

Shop for your ingredients in-store or online.

February 7

Roast Eggplant, Lemon & Garlic Dip

This delectable dip features roasted eggplants, aromatic garlic, zesty lemon, and a touch of grilled red pepper, all brought together with the goodness of olive oil.

Preparation time : 40 minutes

Serves : 4

Ingredients :

2 Eggplants
1 Clove Garlic, chopped
1 Fresh Lemon
60g Olive Oil
30g Grilled Red Pepper, diced
1/4 Bunch Parsley, chopped
Flake Salt

Method :

1. Preheat the oven to 200°C.

2. Place the eggplants into the hot oven and roast them until they become super soft.

3. While the eggplants are roasting, mix the chopped garlic, olive oil, lemon juice, and zest together to create a zesty dressing.

4.Once the eggplants are soft, remove them from the oven and let them cool for 10 minutes.

5. Peel the eggplants and place them into a serving bowl.

6. Drizzle the zesty dressing over the eggplants.

7. Garnish the dip with diced grilled red pepper and chopped parsley.

Pro Tip: You can also grill the eggplants on the BBQ for a smoky twist.

This recipe by A Better Choice ! (Luke Croston).

Shop for your ingredients in-store or online.

February 1

Kipfler Potato Salad

This salad brings together tender Kipfler potatoes, roasted cherry tomatoes, and a zesty Dijon dressing for a memorable dish that’s both satisfying and refreshing.

Recipe written by Luke Croston.

Preparation time : 50 minutes

Serves : 4

Ingredients :

600g Washed Kipfler Potatoes
1 Stick of Rosemary
50g Rock Salt
200g Cherry Tomatoes
2 Cloves of Garlic
200g Olive Oil
1/2 Bunch of Spring Onions
1 Cos Baby Lettuce
60g Dijon Mustard
1 Lemon
1 Fresh Mozzarella
100g Shaved Prosciutto
Flake Salt

Method :

Preheat your oven to 140°C.
In a pot, cover the Kipfler potatoes with cold water and add the rock salt and rosemary.
Bring the water to a boil, then reduce the heat to low, cover with a lid, and continue to cook until the potatoes are tender, approximately 20 minutes.
Strain the cooked potatoes, let them cool, and then cut them into rounds.
Peel and crush the garlic cloves.
Cut the cherry tomatoes in half and toss them with a little olive oil and the crushed garlic.
Lay the tomatoes on a baking tray and place them in the oven for 15 minutes. Turn off the oven and allow the tomatoes to cool and dry out slightly.
Wash and dry the Cos Baby Lettuce.
In a bowl, zest the lemon and squeeze its juice. Add the Dijon mustard and 150g of olive oil, then mix well to create the dressing.
To assemble, dress the Kipfler potatoes and spring onions and place them in a serving bowl.
Add the Cos Baby Lettuce leaves and roasted cherry tomatoes on top of the potatoes. Garnish with fresh mozzarella and shaved prosciutto.

This recipe by A Better Choice ! (Luke Croston).

Shop for your ingredients in-store or online.

February 1

Roasted Corn with Smoked Chilli Mayo

This dish features whole corn, charred to perfection, then generously coated with a creamy smoked chilli mayonnaise and topped with crunchy crushed corn chips.

Recipe written by Luke Croston.

Preparation time : 25 minutes

Serves : 2

Ingredients :

2 Whole Corn, peeled
100g Salted Corn Chips
1 Fresh Lime
5g Chilli Flakes
5g Smoked Paprika
60g Mayonnaise

Method :

1. Place the peeled corn into a hot pan.

2. Cook the corn until it’s slightly charred, giving it that delicious roasted flavour.

3. Crush the corn chips into rough crumbs.

4. In a bowl, mix together the mayonnaise, smoked paprika, chilli flakes, and the zest and juice of half the lime.

5. Once the corn is cooked to perfection, generously coat it with the smoky chilli mayonnaise.

6. Sprinkle the crushed corn chips over the top for a delightful crunch.

Don’t forget to serve with a fresh lime wedge for that extra zesty kick!

Pro Tip: You can also grill the corn on the BBQ for that irresistible smoky flavour.

This recipe by A Better Choice ! (Luke Croston).

Shop for your ingredients in-store or online.

January 19

Beetroot, Fig & Harissa Salad

A quick, easy and scrumptious one-bowl salad, meet this showstopping side-dish that could even star as a main event. This salad brings together the earthy flavours of Beetroot with the sweetness of Figs, and some spice thrown in for good measure.

Preparation time : 1 hour

Serves : 2-4

Ingredients :

3 large beetroots
4 fresh figs
250g Greek yoghurt
1 Tbsp Harissa Pasta
1 Tbsp Dijon mustard
1 lemon, juice and zest
1/2 bunch of Parsley, chopped
Flake salt

Method :

Preheat the oven to 180c
Wrap the beets in foil and place them into the oven for 40min or until a skewer easily goes all the way through the beet.
Remove from the oven and let the beet cool down in the foil in the fridge
Once cool peel the beet skin off and cut the root and top off.
Cut the beetroots into rough 4cm pieces and place into a mixing bowl
For the dressing mix the yoghurt, Harissa, Dijon and lemon together.
Toss the beetroots in the dressing and season to taste.
Top with freshly cut figs and parsley.

Note: The beetroots can be roasted the day before

This recipe by A Better Choice ! (Luke Croston).

Shop for your ingredients in-store or online.

January 18

Back to School : Lunch Box Qukes® Ham and Salad Monster Rolls

Lunchtime just got monstrously exciting with our Qukes® Ham and Salad Rolls! ????
These rolls add a touch of creativity to the meal, making it a fun surprise for the little ones. ???? Pack them in lunchboxes for an exciting twist on an ordinary day!

Preparation time : 10 minutes

Serves : 4

Ingredients :

250g Qukes® baby cucumbers
1 avocado mashed
4 green oak lettuce leaves
4 slices tasty cheese
4 slices ham
4 round brioche bread rolls split
1 carrot peeled, shredded
Large edible candy eyes for decoration

Method :

Slice 6 Qukes® lengthways, each into 4.
Spread the avocado over both sides of the buns and arrange the lettuce over the bun bases. Top with cheese, ham, carrot and sliced Qukes®. Sandwich with the bun top. Secure the eyes with a little cream cheese or melted white chocolate to lolly pop stick or pretzel stick and insert into the bun.
Place into lunch box with fresh fruit and vegetables.

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

January 18

Back to School : Perfection Berry Nutella Rice Paper Rolls

Prepare to be amazed by these berry-filled rice paper rolls! Filled with juicy berries and luscious Nutella! ???? ????
Simple, sweet, and perfect for a quick and tasty snack that kids will love! ????

_______________________________________________________________________________________________

Preparation time : 45 minutes

Serves : 8

Ingredients :

250g berries such as Strawberries, Raspberries, Blueberries or Blackberries
2 tbs Nutella
125g spreadable cream cheese
8 rice paper sheets
¼ cup hazelnuts, toasted, chopped, optional
8 lamington fingers

Method :

Hull and thickly slice the strawberries.
Beat the Nutella and the cream cheese together with hand mixer until well combined.
Pour enough lukewarm water into a large shallow dish. Dip 1 rice paper sheet very quicky (1-2 seconds only) into the water then place on a clean dry benchtop.
Place 4-5 berries 2cm in from one edge of rice paper. Dollop 1 tablespoon of Nutella mixture over the berries. Sprinkle with hazelnuts if using. Slice 1 lamington finger into 5 crossways and arrange over the Nutella mixture, (don’t overfill or the rolls will split). Roll up, folding edges in. Repeat with remaining ingredients.
For the dipping sauce, combine the Nutella and milk in a bowl, mix well. Spoon into a small serving bowl, sprinkle with remaining hazelnuts and serve with berry Nutella rice paper rolls.

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

January 10

One Pan Chicken & Broccolini Noodle Stir Fry

Recipe_HR_Broccolini_One-Pan-Chicken-and-Broccolini-Noodle-Stir-Fry_2023_04-1-800x520

Have dinner done in under 30 with this delicious and nutritious stir-fry! Broccolini adds a crunchy texture with a slight peppery taste that the whole family is sure to love!

_______________________________________________________________________________________________

Ingredients :

2 bunches Broccolini
400g packet shelf-fresh, wholegrain wok-ready noodles
600g chicken breast fillets, thinly sliced crossways
175g capsicums, sliced
4 green shallots, thinly sliced
2 tbs reduced salt soy sauce
2 tbs maple syrup
2 tbs unsalted, dry roasted peanuts, chopped

Method :

Cut the Broccolini in half crossways.
Place the noodles in a large heatproof bowl. Cover with boiling water. Stir to separate the noodles. Stand for 2 minutes. Drain, refresh under cold water. Drain well.
Heat a lightly oiled, large non-stick frying pan or wok over high heat until hot. Add half the chicken in a single layer. Cook for 2 minutes on each side or until light golden and just cooked through. Remove to a plate. Repeat with remaining chicken.
Add the Broccolini, capsicums and 1 tablespoon of water to the hot pan. Stir-fry for 3 minutes or until the Broccolini is just tender.
Return all the chicken to the pan with the noodles, green shallots, and combined soy sauce and maple syrup. Cook, stirring, for 1-2 minutes, until hot.
Sprinkle with peanuts. Serve.

This recipe by A Better Choice !

Shop for your ingredients in-store or online.

November 30

Goats cheese and rocket salad with cherry dressing

Goat’s Cheese and Rocket Salad, a perfect harmony of flavours and textures. Crisp and peppery rocket leaves complement the rich, creamy notes of goat’s cheese. Drizzled with a luscious cherry dressing, this salad is a vibrant celebration of freshness.

Preparation time : 25 minutes

Serves : 4

Ingredients :

4 tablespoons olive oil
2 tablespoons white balsamic vinegar
1 teaspoon Dijon mustard
Salt
Pepper
Sugar
8 fresh cherries, pitted and quartered
300g rocket
50g pine nuts
300g fresh goats cheese in a log
3 tablespoon cornflakes
2 teaspoons oil
3 green onions, finely sliced

Method :

In a bowl, whisk together the olive oil, vinegar and mustard to make a dressing. Season with salt, pepper and sugar and stir trough the cherries, set aside.
Rinse rocket and spin dry.
Heat a small frying pan and dry roast pine nuts until golden brown.
Cut cheese into about 2cm wide discs.
Place cornflakes in a sealed lunch bag and crush with your fingers.
Place cornflakes on a plate and press cheese with both sides into cornflakes.
Heat oil in a non stick frying pan and brown the cheese on both sides.
Place cheese on paper towel, then arrange with the salad on a plate.
Scatter over the onions, pine nuts and dressing and serve immediately.

Recipe by A Better Choice

Shop for your ingredients in-store or online.

November 22

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!

Preparation 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.

Recipe by A Better Choice

Shop for your ingredients in-store or online.

November 8

Watermelon, Rockmelon and Goat’s Cheese Salad

If you’re looking to add more fresh meals into your weekly eating, try our new Watermelon, Rockmelon and Goat’s Cheese Salad. It’s packed full of colour and flavour – what’s not to love!

Preparation time : 15 minutes

Serves : 6 (as a side dish)

Ingredients :

¼ watermelon, diced
½ rockmelon, diced
2 oranges, sliced into segments
2 avocados, diced
1 large cucumber, chopped into half moons
200g goats’ cheese, crumbled
Mint leaves, torn
1 lemon, juiced
1 green chilli, thinly sliced
Salt and pepper, to taste

Method :

1. Cut up watermelon, rockmelon, oranges, avocados and cucumber. Assemble fruit and veg onto a serving dish.
2. Top salad with goat’s cheese, green chilli and mint leaves.
3. Drizzle lemon juice over the top of the salad and add salt and pepper if desired.

Recipe by A Better Choice

Shop for your ingredients in-store or online.

November 8

Cherry Bircher Muesli

This cheeky way to start your morning will keep you feeling full but light. Our Cherry Bircher Muesli is a new spin on the Cherry, making use of the best of this seasons pickings!

With sunflower seeds, slivered almonds and natural yoghurt, this healthy Cherry Bircher is just bliss!

Preparation time : 10 minutes

Serves : 1

Ingredients :

1 cup fresh Cherries, pitted & sliced
1 cup low-fat natural yoghurt, or Coconut-yo
1/4 cup of slivered almonds
1 tspn of Sunflower Seeds
1/2 cup rolled oats
1/4 tspn cinnamon
1/3 cup saltanas
1 cup reduced fat milk/ Oat milk

Method :

Mix oats, sunflower seeds, sultanas and slivered almonds in a bowl.
Cover the mixture in milk and soak overnight.
The next morning, add yoghurt and cherries.
Sprinkle cinnamon to taste.

Recipe by A Better Choice

Shop for your ingredients in-store or online.

Shop By

Ingredients :

Method :

Ingredients :

Method :

Ingredients :

Method :

Ingredients :

Method :

Ingredients :

Method :

Ingredients :

Method :

Ingredients :

Method :

Ingredients :

Method :

Ingredients :

Method :

Ingredients :

Method :

Ingredients :

Method :

Ingredients :

Method :

Ingredients :

Method :

Ingredients :

Method :

Ingredients :

Method :

Shop By

Categories

Contact Form

Catering Enquiry