• August 10

    Maple & Mustard Roasted Brussels Sprouts

    Preparation: 45 minutes

    Serves: 4

    Ingredients :
    • 450g brussels sprouts
    • 110g pancetta, diced
    • 1 tbsp olive oil
    • 1 tbsp each of Dijon mustard & whole grain mustard
    • 1 tbsp maple syrup
    • ½ tsp each of salt & pepper
    • 2 tbsp pine nuts
    • 2-3 tbsp parmesan, grated
    Method :
    1. Preheat the oven to 210C, and line a large tray with baking paper.
    2. Trim the brussels sprouts, remove the tough outer leaves, then cut each sprout in half.
    3. In a large bowl, whisk together the olive oil, Dijon mustard, whole grain mustard, maple syrup, and salt and pepper.
    4. Add the brussels sprouts and pancetta to the bowl and toss to combine. Pour the contents of the bowl onto the lined baking tray in a single layer.
    5. Place the tray in the oven and roast for 25 mins. Remove the tray from the oven, sprinkle the pine nuts over the top then return tray to the oven to roast for a further 5 mins.
    6. To serve, transfer the roasted brussels sprouts to a serving dish or platter. Season with salt & pepper, to taste. Then top with the grated parmesan before serving – enjoy!

    Shop for your ingredients in-store or online.

  • August 4

    Baked Apple Nachos

    Preparation: 35 minutes

    Serves: 2

    Ingredients :
    Method :
    1. Preheat oven to 175C and line a tray with baking paper.
    2. Toss the apple wedges in a large bowl with the coconut oil and cinnamon.
    3. Evenly arrange the apple wedges on the baking tray and bake for 20 mins.
    4. Once done, remove the apple nachos from the oven, then top with toppings
    5. Enjoy while still warm!

    Shop for your ingredients in-store or online.

  • July 27

    Spaghetti with Chilli, Broccoli and Pancetta

    Spaghetti with chilli, broccoli and pancetta

    Preparation: 20 minutes

    Serves: 4

    Ingredients :
    • 500g spaghetti
    • 300g broccoli, chopped
    • 150g pancetta
    • 100g goat’s cheese
    • 4 garlic cloves, minced
    • 2 red chillies, sliced
    • 2 spring onions, sliced
    • 3 tbsp olive oil
    Method :
    1. In a pot of boiling, salted water, add in the spaghetti and cook until al dente. Reserve ½ cup of pasta water before draining the pasta.
    2. While the pasta is cooking, in a fry pan, heat up the garlic, oil and chilli, before adding in the pancetta. Cook until the pancetta browns.
    3. Next, add in the broccoli and ½ cup of pasta water to help soften the broccoli. Add in the cooked pasta and sliced spring onions.
    4. Stir well before serving, and crumble fresh goat’s cheese on top. Drizzle over extra olive oil, if desired.

    Shop for your ingredients in-store or online.

  • July 27

    Kiwi & Coconut Parfait

    Kiwi & Coconut Parfait

    Preparation: 5 minutes

    Serves: 4

    Ingredients :
    • 450g coconut yoghurt
    • 5 kiwis, peeled and diced
    • Juice and zest of half a lime
    • 3 mint leaves, chopped
    • 30g pomegranate arils
    • 1 tbsp honey
    Method :
    1. Mix together your yoghurt, lime juice, zest and honey.
    2. To serve, layer as follows: yoghurt, kiwi fruit, yoghurt, kiwi fruit, yoghurt, kiwi fruit, then top with fresh pomegranate arils and mint.
    3. Enjoy!

    Shop for your ingredients in-store or online.

  • July 20

    Chocolate Pear Cake

    Chocolate Pear Cake

    Preparation/ Cooking : 1 hour

    Serves: 12

    Ingredients :
    • 1 cup plain flour
    • 1/3 cup cocoa powder
    • ¾ tsp baking soda
    • 1/8 tsp salt
    • ¼ cup unsalted butter
    • 110g dark chocolate, chopped
    • ¾ cup white sugar
    • 2 eggs
    • 1 tsp vanilla extract
    • ½ cup milk
    • 3 ripe pears, peeled, cored, and thinly sliced
    Method :
    1. Preheat the oven to 180°C.
    2. Grease and line the base of a 9-inch round springform pan.
    3. Combine the flour, cocoa powder, baking soda, and salt in a medium bowl, stirring to combine.
    4. In a microwave, melt the butter and dark chocolate in a small bowl in 30 second intervals, stirring.
    5. Transfer the melted mixture to a large bowl, then add the white sugar. Using an electric mixer, beat for a couple of minutes until the mixture is light in colour. Add in the eggs and vanilla extract, then continue beating to combine the mixture.
    6. Alternating, add in the flour mixture then milk, in two batches.
    7. Pour the cake batter into the cake pan and top the cake batter with the sliced pears.
    8. Bake the cake for around 45 mins or until a toothpick comes out almost entirely clean.
    9. Once cooked, allow the cake to cool in the pan. Once cool, remove from the pan and slice to serve.

    Shop for your ingredients in-store or online.

  • July 12

    Strawberry, Avocado & Basil Salad

    Preparation: 20 minutes

    Serves: 4

    Ingredients :
    Method :
    1. On a platter, place the strawberries, cherry tomatoes, bocconcini balls, avocado, pecans, and basil.
    2. Drizzle salad with olive oil and the balsamic glaze, then season with salt and pepper and toss.

    Shop for your ingredients in-store or online.

  • July 9

    Cauliflower Mac & Cheese

    Preparation: 35 minutes

    Serves: 4

    Ingredients :
    • 1 tbs plain flour
    • ½ head of cauliflower, cut into small florets
    • 1 tbs parsley, finely chopped
    • 1 zucchini, grated
    • 1 tbs olive oil
    • 3 garlic cloves, minced
    • 200g penne pasta
    • ¼ cup parmesan, grated
    • 1 tsp paprika
    • Salt & pepper, to taste
    • 2 cups low-fat milk
    • ½ cup low-fat grated cheese
    • 1/3 cup peas
    • 1/3 cup breadcrumbs
    Method :
    1. Preheat oven to 170°C.
    2. Bring a large saucepan of salted water to the boil, then cook pasta until al dente. Add the peas in the last 2 mins of cook time. Once done, drain and set aside.
    3. Heat 1 tbs olive oil in a large saucepan over a medium heat. Add flour and cook for 1 minute to create a paste, then gradually pour in the milk, mixing with a whisk to remove all lumps. Cook the sauce for 3 mins or until the sauce has thickened.
    4. Once the sauce is thick, add the grated cheese, garlic, paprika, salt and pepper. Stir to combine.
    5. Add the cooked pasta, peas and grated zucchini. Stir to combine and transfer to a large baking dish.
    6. Evenly top with the cauliflower florets, breadcrumbs, parmesan, and parsley. Bake in the oven for 15-20 mins or until the cauliflower is golden and crunchy.

    Shop for your ingredients in-store or online.

  • July 6

    Baked Eggs in Avocado

    Preparation: 30 minutes

    Serves: 4

    Ingredients :
    Method :
    1. Pre-heat the oven to 220C.
    2. Slice the avocados in half lengthwise and separate. Remove the pit, then scoop out some of the avocado flesh, creating a cavity.
    3. Place the avocado halves in a baking dish, then gently crack one egg into each half.
    4. Bake in the oven for 15-20 mins.
    5. Sprinkle with salt and pepper, then top with goat’s cheese, bacon and spring onion.

    Shop for your ingredients in-store or online.

  • June 30

    Breakfast Fried Rice

    Preparation: 30 minutes

    Serves: 4

    Ingredients :
    • 500g cooked jasmine rice
    • 2 eggs
    • 100g bacon, chopped
    • 150g mushrooms
    • 3 spring onions, sliced
    • 1 ½ tbsp peanut oil
    • 1 garlic clove, minced
    • 2 tbsp soy sauce
    • 2 tbsp kecap manis
    • Optional: 1 red chilli, sliced
    Method :
    1. Beat your eggs in a small bowl. In a pan on the stove, heat 1 tsp olive oil, and add in your eggs. Push around (don’t whisk) slightly until you get lightly scrambled eggs. Remove from heat, then chop into bite-sized pieces.
    2. In the same pan, add another 1 tsp oil and fry off bacon bits with the garlic. Add in your sliced mushrooms, and stir.
    3. Next, add the rice, soy sauce, kecap manis and chilli, if adding. Brown off your rice by stirring to combine well.
    4. Once cooked to your liking, fold in the eggs and spring onions.

    Shop for your ingredients in-store or online.

  • June 28

    Lamb Meatball Tagine

    Preparation: 45 minutes

    Serves: 4

    Ingredients :
    • 500g lamb mince
    • ¾ breadcrumbs
    • 1 egg
    • 1 brown onion, finely diced
    • 2 tbsp olive oil
    • 2 garlic cloves, crushed
    • 1 tsp each ground cumin, coriander, and turmeric
    • ½ tsp ground ginger
    • 1 cup beef stock
    • 2 tomatoes, chopped
    • ½ cup raisins
    • 100g baby spinach
    • ¼ cup Greek yoghurt, to serve
    • 2 tbsp sliced almonds, to serve
    • ¼ cup fresh coriander, chopped
    • Cooked couscous, to serve
    Method :
    1. Combine mince, breadcrumbs, egg, half the brown onion and salt and pepper in a bowl. Roll level tablespoons of mince mixture into balls and place on a plate.
    2. Heat half the oil in a large frypan over a medium-high heat. Cook meatballs, in batches, for 4-5 mins, turning, until browned all over. Once browned, remove meatballs from the pan and allow to drain on paper towel.
    3. Heat remaining olive oil in the pan over a medium heat, then add the remaining onion. Cook for 5 mins or until the onion has softened.
    4. Then add the garlic, cumin, coriander, turmeric and ginger. Cook for 1 min or until fragrant. Stir in the stock, tomato and raisins.
    5. Return meatballs to the pan and bring mixture to a simmer. Simmer, stirring occasionally, for 4-5 mins or until the meatballs are entirely cooked through.
    6. Stir through the spinach, cooking until the spinach is just wilted.
    7. To serve, divide the cooked couscous in four serving bowls. Top couscous with the tagine. Dollop some yoghurt on top and sprinkle over the fresh coriander and sliced almonds.

    Shop for your ingredients in-store or online.

  • June 28

    Pear & Blueberry Galette

    Preparation: 1 hour

    Serves: 4 – 6

    Ingredients :
    • 1 sheet puff pastry, defrosted
    • 1 tbsp honey
    • 2 pears, peeled and thinly sliced
    • ½ cup blueberries
    • 1 egg
    • 1 tsp white sugar
    • Vanilla ice cream, to serve
    Method :
    1. Preheat oven to 180°C. Line a tray with baking paper.
    2. Place the puff pastry on the lined tray.
    3. Layer the pear slices and blueberries onto the pastry, then drizzle over the honey.
    4. Lightly whisk the egg with a splash of water, then brush the egg wash over the edges of the pastry and sprinkle over the sugar.
    5. Bake until the pastry is lightly golden, around 25-30 mins. Allow to cool for a few minutes before serving.
    6. Serve with some ice cream if desired!

    Shop for your ingredients in-store or online.

  • June 21

    Eggplant Lasagne

    Preparation: 1 hour 30 minutes

    Serves: 6

    Ingredients :
    • 2 large eggplants, sliced lengthwise (approx. ¾ inch thick)
    • 3 ½ tbsp olive oil
    • Salt & pepper, to taste
    • 450g button mushrooms, sliced
    • 3 cloves garlic, minced
    • ½ tsp dried oregano
    • 650g passata
    • 425g ricotta cheese
    • 450g spinach, wilted
    • ½ cup parmesan, grated
    • 1 large egg
    • 1 cup grated mozzarella
    • 2 tbsp fresh parsley, chopped
    Method :
    1. Preheat oven to 200C. Line two trays with baking paper. Coat a 9×13-inch baking dish with non-stick cooking spray and set aside.
    2. Arrange the sliced eggplant in a single layer on the two trays. Brush 2 ½ tbsp of the olive oil over both sides of all the eggplant slices. Sprinkle with salt and pepper, then place in the oven.
    3. Roast the eggplant until the slices are soft and golden, for around 25 mins, flipping the slices over, and swapping the position of the pans halfway through. Remove the trays from the oven, then reduce the oven temperature to 180C.
    4. Meanwhile, in a large pan, heat the remaining ½ tbsp of olive oil over a medium heat. Add the sliced mushrooms, and sauté until the mushrooms are soft, around 7 mins.
    5. Then add the minced garlic, ½ tsp salt, and oregano. Cook for a further 2 mins, then remove the pan from the heat. Add the passata to the pan and stir to combine.
    6. In a large bowl, add the ricotta, ¼ cup grated parmesan, egg, and season with salt and pepper. Stir, until the mixture is well combined.
    7. Stir in the spinach, using a fork to distribute it as evenly as possible.
    8. Spoon half of the mushroom tomato sauce on the bottom of the prepared baking dish and spread it in an even layer.
    9. Lay four eggplant slices on top, followed by all the ricotta mixture. Place another four slices of eggplant on top, and then add the remaining mushroom tomato sauce on top.
    10. Sprinkle over the mozzarella and remaining ¼ cup parmesan. Bake in the oven for 25 to 30 mins, until the cheese is melted, and the lasagne is hot.
    11. Remove the lasagne from the oven and sprinkle with fresh herbs. Allow to rest for 5-10 mins before serving.

      Shop for your ingredients in-store or online.

    1. June 16

      Asparagus, Tomato & Feta Salad

      Asparagus Tomato Feta Salad

      Preparation: 20 minutes

      Serves: 6 (as a side)

      Ingredients :
      • 900g asparagus, trimmed
      • 1 punnet cherry tomatoes, halved
      • 2/3 cup walnuts, chopped and toasted
      • 1/2 cup crumbled feta
      • 4 tbsp balsamic vinegar
      • ¼ cup olive oil
      • 2 tsp Dijon mustard
      • 2 tsp honey
      • Salt and pepper, to taste
      Method :
      1. Steam your asparagus using your preferred steaming method (we use the microwave to save time!) until slightly tender when pierced with a fork.
      2. While the asparagus is steaming, prep your vinaigrette by combining the balsamic, oil, Dijon mustard, honey, salt and pepper in a small bowl, whisking until combined.
      3. Transfer your slightly cooled asparagus to a bowl, along with the tomatoes and walnuts. Pour your vinaigrette over the top and add half of your feta. Toss.
      4. Transfer to a platter to serve, and top with remaining feta. Season with additional salt and pepper, if desired.

      Shop for your ingredients in-store or online.

    2. June 16

      Apple Upside-Down Cake

      Preparation: 45 minutes

      Serves: 12

      Ingredients :

      CARAMELISED APPLES

      • 3 apples
      • 60g unsalted butter
      • 2 tbs brown sugar
      • 1 tsp cinnamon
      • Juice of ½ a lemon

      CAKE

      • ½ cup salted butter
      • 2 tbs brown sugar
      • 2 eggs
      • 1 tsp vanilla extract
      • 1 cup plain flour
      • 1 ½ tsp baking powder
      • 1 tsp salt
      • ½ cup milk
      Method :
      1. To make the apples, cut apples into thin slices, ensuring you remove the core and seeds.
      2. In a pan on the stove, heat butter, sugar, cinnamon and lemon juice until well combined. Add in your apple slices. Stir well and cook for 5-10 mins, then allow to rest for 5-10 mins.
      3. To make the cake, while your apples are cooking, pre-heat the oven to 180C and line a springform tin with baking paper.
      4. Cream together your softened butter and brown sugar until you get a light and creamy texture. Add in the vanilla, then eggs (one after the other) and beat well.
      5. In a separate bowl, combine flour, baking powder and salt. Add half of the dry mixture, as well as half of the milk to your mixing bowl and combine. Repeat with the other half of the mixture until you’ve got a cake batter.
      6. In your springform tin, pour in the caramelised apples. Next, pour over the cake batter, place in the oven, and cook for approx. 25 mins.
      7. Remove cake from the oven and turn cake out upside-down so your apples sit on top of the cake. Slice and enjoy with some ice-cream.

      Shop for your ingredients in-store or online.

    3. June 9

      Chicken Noodle Soup

      Preparation: 1 hour

      Serves: 6

      Ingredients :
      • 1 roast chicken, shredded
      • 2L chicken stock
      • 200g egg noodles
      • 200g green beans
      • 1 ear of corn (kernels only)
      • 100g spinach
      • 1 large celery stick, sliced
      • 2 carrots, sliced
      • 1 brown onion, finely sliced
      • 1 tbsp olive oil
      • 4 garlic cloves, minced
      • Salt & pepper, to taste
      • ¼ cup fresh parsley leaves
      Method :
      1. In a deep pot, heat the olive oil and garlic along with the brown onion. Add in the sliced celery and carrot, and stir repeatedly to soften the vegetables. Next, add in the green beans and corn kernels.
      2. Once these are well combined and the beans begin to soften, add in your chicken stock. Mix well again and allow mixture to simmer.
      3. Add in the egg noodles, along with the spinach to wilt. Allow the egg noodles to soften and cook, before adding in the shredded chicken. Ensure this is well combined, and season with salt and pepper as desired.
      4. Cook for a further 10 minutes to allow flavours to combine before serving.

      Shop for your ingredients in-store or online.

    4. June 8

      Baked Apples

      Preparation: 1 hour

      Serves: 6

      Ingredients :
      • 3 medium, sweet red apples
      • 1 tbs brown sugar
      • ¼ tsp ground cinnamon
      • 115 g unsalted butter
      • ¾ cup plain flour
      • ¾ cup rolled oats
      • ½ cup brown sugar
      • ¼ tsp ground cinnamon
      • 1/8 tsp salt
      • Vanilla ice cream, to serve
      Method :
      1. Preheat oven to 190C. Spray a baking dish with non-stick cooking spray. Ensure that 6 apple halves can fit in the dish.
      2. Halve the apples from stem to bottom, then use a spoon to scoop out the core of each half.
      3. Arrange the apple halves in the baking dish, flesh facing up. Scatter 1 tbs of brown sugar and ¼ tsp of cinnamon over the apples.
      4. To make the topping, melt the butter in a pan over a medium heat. Once melted, remove the pan from the heat, then stir in the flour, oats, salt and remaining brown sugar and cinnamon.
      5. Divide the topping between the 6 apple halves, lightly pressing it down.
      6. Cover the baking dish with aluminium foil and bake for around 25 mins. Remove the aluminium foil, then bake another 20-30 mins, or until the apples are soft and the topping is a beautiful golden brown.
      7. To serve, place apple halves in serving bowls and top with a scoop of ice cream. Enjoy!

      Shop for your ingredients in-store or online.

    5. June 1

      Zucchini & Goat’s Cheese Slice

      Preparation: 1 hour 10 mins

      Serves: 4 – 6

      Ingredients :
      • 6 eggs, lightly beaten
      • 1 cup self-raising flour
      • 500g zucchini (approx. 4)
      • 4 spring onions, finely chopped
      • 150g goat’s cheese, crumbled
      • ¾ cup parmesan, grated
      • 100g pancetta (half chopped finely and half thinly sliced)
      • ¼ cup fresh dill, finely chopped
      • ¼ cup fresh parsley, finely chopped
      • Salt and pepper, to taste
      • ½ tbs olive oil
      • Fresh salad leaves, to serve
      Method :
      1. Preheat oven to 200°C. Line a shallow brownie/loaf pan with baking paper.
      2. To prepare the zucchini, grate three of them, and thinly slice the remaining one using a vegetable peeler.
      3. Whisk together the eggs and flour in a large bowl until combined.
      4. Add in the grated zucchini, spring onion, goat’s cheese, parmesan, chopped pancetta, dill and parsley. Season with salt and pepper and stir well to combine.
      5. Spoon mixture into the prepared pan and smooth the top with a spoon or spatula.
      6. Alternate slices of zucchini and pancetta strips on top, then brush with olive oil. Bake in the oven for 45 mins or until the slice is firm and golden brown.
      7. Allow slice to cool in the pan for 15 mins, then cut into slices and serve warm.

      Shop for your ingredients in-store or online.

    6. May 31

      Pumpkin & Pear Soup

      Preparation: 20 mins

      Cooking : 40 mins

      Serves: 6

      Ingredients :
      • 3 small brown onions, diced
      • 3 tbs butter
      • 3 garlic cloves, minced
      • 1-inch fresh ginger, grated
      • 2 pears, peeled, roasted & chopped
      • 4 cups roasted pumpkin flesh
      • 2 cups chicken stock (plus more if required)
      • ½ tsp ground cinnamon
      • 1 cup croutons
      • 3 slices pancetta, finely chopped
      • 2 tsp olive oil
      • 3 tsp fresh parsley, finely chopped
      • Salt & pepper, to taste
      Method :
      1. In a large pot, heat the butter over a medium-low heat and add the onions, cooking until the onions are translucent and starting to brown.
      2. Add the garlic and ginger and cook for another couple of mins.
      3. Add the roasted pumpkin flesh and roasted pears, as well as the chicken stock. Note: Add more broth if it needs it.
      4. Season with salt, pepper and cinnamon and simmer over a low heat for approx. 30 mins.
      5. Allow the mixture to cool to room temperature. Then, blend the mixture, adjusting the seasonings as required and adding additional stock to reach your desired soup thickness.
      6. To make the garnish, heat the oil in a fry pan, and add the chopped pancetta. Cook the pancetta until it’s beginning to crisp up, then add the croutons, and salt and pepper to taste.
      7. Cook, stirring often until the croutons are golden brown.
      8. Remove from the heat and stir through the chopped parsley. In individual bowls, top the soup with the garnish mixture and serve immediately.

      Shop for your ingredients in-store or online.

    7. May 27

      Eggplant Parmigiana Pizza

      Preparation: 30 mins

      Serves: 1 – 2 

      Ingredients :
      • 1 pizza base
      • 6 tomatoes
      • 1 tsp olive oil
      • 1 tsp salt
      • 1 tsp pepper
      • 1 tsp dried oregano
      • 1 tsp chopped garlic
      • 1 tsp chilli flakes
      • 2 tbsp tomato paste
      • ½ tsp sugar
      • 1 small eggplant, sliced
      • 250g mozzarella, sliced
      • 1 tbsp parmesan
      • Handful of fresh basil leaves
      • 1 fresh tomato, sliced
      • 2 tsp olive oil
      Method :
      1. In a pot of boiling water, score your tomatoes on one side and place them into the water until the skin begins to peel. Drain, peel the tomatoes, and chop them roughly.
      2. In a hot fry pan, heat oil and garlic before adding the onions and sautéing until translucent.
      3. Then add the tomatoes, oregano, chilli flakes, tomato paste and salt. Stir occasionally for a few mins before adding in your sugar, and stirring well for another few mins.
      4. While your tomato sauce is cooking, heat up a fry pan with oil and place in the eggplant slices. Cook until golden on this side, flip, and repeat. Drain eggplant slices on some paper towel.
      5. Preheat your oven to 180C. Assemble your pizza by generously spreading on tomato sauce, before adding your eggplant rounds, mozzarella, fresh tomato and parmesan.
      6. Bake in the oven for 15 mins, or until the cheese is golden brown. Top with fresh basil, slice and enjoy.

      Shop for your ingredients in-store or online.

    8. May 26

      Banana Sushi Rolls

      Preparation: 5 mins

      Serves: 1

      Ingredients :
      • 1 large tortilla
      • 1 ½ tbs smooth peanut butter
      • 1 banana, peeled
      • ¼ cup finely chopped fresh fruit (we used raspberries, kiwi fruit, red grapes and mandarin)
      • ½ kiwi, sliced
      • 2 tbs cream cheese or ricotta
      Method :
      1. Lay the tortilla on a flat surface and spread the peanut butter all over the surface.
      2. Place the banana on one end of the tortilla, and then roll it up tightly. The peanut butter will help the wrap stay rolled up.
      3. Cut the roll into even slices, then place on a plate or small serving platter.
      4. Spread the cream cheese on top of the rolls, then top with the chopped fruit. Enjoy!

      Shop for your ingredients in-store or online.

    9. May 26

      Warming Chai Smoothie

      Preparation: 5 mins

      Serves: 1

      Ingredients :
      • 1 cup fresh spinach
      • 1 cup brewed black tea
      • 1 cup coconut milk
      • 1 ripe pear, cored and peeled
      • 1 ripe apple, cored and peeled
      • 2 dates
      • 1 tsp ground cinnamon
      • ½ inch piece fresh ginger
      • ¼ tsp ground cardamom
      Method :
      1. In a blender, combine spinach, tea, and coconut milk until smooth.
      2. Add the remaining ingredients and blend for a few minutes until the mixture is smooth. To serve smoothie warm, heat mixture gently over a low heat on the stove or transfer to mugs and heat in the microwave.

      Shop for your ingredients in-store or online.

    10. May 19

      Corn Ribs

      Preparation: 35 mins

      Serves: 2

      Ingredients :
      • 2 corns on the cob
      • 1 tbsp olive oil
      • 1 tsp ground coriander
      • 1 tsp paprika
      • ½ tsp garlic powder
      • 1 tsp oregano
      • Salt and pepper, to taste
      • Parmesan, to taste
      Method :
      1. Preheat oven to 180C.
      2. Wash the corn and carefully cut it into strips, lengthwise, using a sharp knife.
      3. Spread the corn strips evenly on a tray lined with baking paper.
      4. Drizzle over the olive oil, then sprinkle over the coriander, paprika, garlic, oregano, and salt and pepper. Use your hands to massage the oil and herbs into the corn strips.
      5. Bake the corn in the centre rack of the oven for around 25-30 mins until the corn strips are cooked.
      6. Enjoy the warm corn ribs with some parmesan and a sprinkle of fresh coriander!

      Shop for your ingredients in-store or online.

    11. May 17

      Mandarin Pork Salad

      Preparation: 35 mins

      Serves: 2

      Ingredients :
      • 1 pork tenderloin / pork fillet
      • 3 cups lettuce or mixed greens
      • 2 mandarins, segmented
      • ½ red onion, thinly sliced
      • ¼ cup goat’s cheese, crumbled
      • 1/4 cup walnuts, roughly chopped
      • 2 tbsp coriander
      • 2 tbsp balsamic vinegar
      • 2 tsp olive oil
      • Salt and pepper, to taste
      Method :
      1. Begin by grilling the pork, for approximately 8 mins on each side.
      2. In a bowl, combine all other ingredients and mix well to combine.
      3. Slice the freshly cooked pork and serve salad on a serving platter, or in two separate bowls.

      Enjoy !

      Shop for your ingredients in-store or online.

    12. May 12

      Lentil Dal

      Preparation: 1 hour

      Serves: 8

      Ingredients :
      • 1 cup split chickpeas
      • 2 tbs olive oil
      • 4 garlic cloves, minced
      • 1 tsp ginger, grated
      • 1 large red onion, finely chopped
      • 1 tsp each of fennel seeds, mustard seeds and coriander seeds
      • 1 carrot, peeled and diced
      • 1 white potato, peeled and cubed
      • 1 cup cauliflower florets
      • 1 small zucchini, cubed
      • 1 cup pumpkin, diced
      • ¼ cup split red lentils
      • 400g light coconut milk
      • 1 tsp ground turmeric
      • 1 tbs ground cumin
      • 1 tsp ground coriander
      • ½ tsp ground chilli
      • ¼ tsp ground cinnamon
      • 2 tsp sea salt flakes
      • 300ml water
      • Coriander leaves, to garnish
      • Cooked white rice, to serve
      Method :
      1. Thoroughly rinse the split chickpeas, then drain. Soak chickpeas in a bowl with enough cold water to cover them. Soak for at least 4-5 hours, ideally overnight.
      2. Heat olive oil in a deep saucepan or pot (with a 2-3L capacity) over a medium heat. Add the garlic, ginger, onion, fennel seeds, mustard seeds and coriander seeds to the pan and sauté for a few mins, until the onion starts caramelizing.
      3. Add the carrot, potato, cauliflower, zucchini and pumpkin. Reduce heat to a medium low heat and cook for around 6-8 mins until the vegetables are turning a shade darker.
      4. Add the soaked chickpeas to the pot, along with the soaking water, stirring well.
      5. Then add the split red lentils, coconut milk, spices, salt and water, stirring to combine. Increase the heat to medium, then cover and simmer for 10 mins.
      6. Reduce the heat to medium-low, cover and simmer for a further 15-20 mins. If starting to thicken, add some water, then reduce the heat slightly and continue simmering until the vegetables and chickpeas are cooked.
      7. To serve, garnish the dal with freshly chopped coriander on a bed of steamed rice.

      Enjoy ! Shop for your ingredients in-store or online.

    13. May 7

      Cauliflower Wings

      Preparation: 1 hour

      Serves: 4

      Ingredients :
      • 1 head of cauliflower
      • ¾ cup plain flour
      • ¾ cup soy milk
      • ¼ cup water
      • 1 tsp paprika
      • 2 tsp garlic powder
      • Salt and pepper, to taste
      • ¾ cup breadcrumbs (panko is our fave!)
      • 1 cup BBQ sauce
      • 1 tsp sriracha (optional)
      • 1 spring onion, finely chopped
      Method :
      1. Preheat your oven to 180C and line a tray with baking paper.
      2. Chop your cauliflower up into bite sized pieces.
      3. In a bowl, combine the flour, milk, water, paprika, garlic, salt, and pepper to form a batter when well combined.
      4. Dip your cauli bites into the batter, ensuring they’re well coated but not too thickly coated.
      5. Then dip them into the breadcrumbs before transferring them to the baking tray, spreading them out evenly.
      6. Bake for around 25 mins.
      7. In a small bowl, mix together the BBQ sauce and sriracha if using. Remove the wings from the oven and glaze them with the BBQ mix.
      8. Put wings back in the oven and cook for another 20 mins until golden.
      9. Serve topped with the chopped spring onion and your favourite dipping sauces.

      Enjoy ! Shop for your ingredients in-store or online.

    14. May 6

      Mushroom Ragout with Creamy Polenta

      Preparation: 1 hour

      Serves: 4-6

      Ingredients :

      RAGOUT

      • 1kg mushrooms, sliced
      • 1 ½ cups passata
      • 1 cup red wine
      • 2 tbsp tomato paste
      • 2 tbsp soy sauce
      • 1 tbsp butter
      • 4 garlic cloves, minced
      • 5 sprigs thyme
      • Salt and pepper, to taste

      POLENTA

      • 2 cups polenta
      • 6 cups water
      • 1 cup cream
      • 2 tbsp butter
      Method :
      1. Bring water to a boil, adding in a generous pinch of salt. Whisk in your polenta, stirring constantly until it becomes thick. Turn the heat down, and cook for 10 mins.
      2. After 10 mins, stir through the butter and cream. Cook for another 10 mins. After that, turn off the stove and allow the polenta to steam for no more than 30 mins.
      3. In a deep pot, melt the butter, then cook your sliced mushrooms, garlic and thyme together until the mushrooms become brown.
      4. Add in the wine, and reduce until the liquid is about half the size. Add in your tomato passata and tomato paste, along with the soy sauce and simmer for 10 mins over a low heat.
      5. Taste and season with additional thyme, salt, or pepper if desired.
      6. Serve a generous spoon of polenta with the mushroom ragout on top. Enjoy!

      Enjoy ! Shop for your ingredients in-store or online.

    15. May 4

      Vegetable Paella

      Preparation: 55 mins

      Serves: 6

      Ingredients :
      • ¼ cup olive oil
      • 1 brown onion, finely chopped
      • 1 red capsicum, thinly sliced
      • 225g button mushrooms, sliced
      • 3 garlic cloves, minced
      • 1 ½ tsp ground paprika
      • 1 tsp salt
      • ½ tsp pepper
      • 1 cup dry white wine
      • 1 ½ cups short-grain white rice
      • 1 can chickpeas, rinsed and drained
      • 1 can diced tomatoes
      • 2 ½ cups vegetable stock
      • ½ cup green peas
      • ¼ cup fresh parsley, finely chopped
      • Zest and juice of 1 lemon
      • 1/3 cup green olives, sliced
      Method :
      1. Heat olive oil in a large pan with a fitted lid over medium-high.
      2. Add the onion, capsicum, and mushrooms, and cook for 7-8 mins, or until all the vegetables have softened.
      3. Add the garlic, paprika, salt and pepper, and cook for 2 mins, until fragrant.
      4. Then add the wine and cook for 2-3 mins, until the wine has mostly reduced. Stir in the rice, cooking for 2-3 mins, until the rice begins to turn translucent.
      5. Stir through the chickpeas, diced tomatoes, vegetable stock, and green peas. Bring mixture to a low boil, then reduce heat and cover, cooking for 25 mins.
      6. While the paella is cooking, in a small bowl, combine the parsley, lemon zest and juice with 2 tbs olive oil.
      7. Once the rice is cooked through, remove the lid and cook for another 5 mins.
      8. To serve, scatter the parsley mixture on top, then garnish with the green olives. Enjoy!

      Enjoy ! Shop for your ingredients in-store or online.

    16. April 27

      Healthy Chicken Parmigiana & Rainbow Salad

      Preparation: 45 mins

      Serves: 4

      Ingredients :

      For the chicken :

      • 2 slices wholegrain bread (slightly stale is fine)
      • 4 slices of ham
      • 2 cups cherry tomatoes, halved
      • ¼ bunch basil, leaves picked
      • 1 tbsp olive oil
      • ½ tsp red wine vinegar
      • 4 small skinless chicken breasts
      • ½ cup light grated cheese

      For the salad :

      • 2 tbs balsamic vinegar
      • 2 tbs olive oil
      • Salt and pepper, to taste
      • 1 large carrot, diced
      • 1 small red capsicum, diced
      • 1 cup kale, chopped
      • 2/3 cup red cabbage, chopped
      • ½ cup cherry tomatoes, halved
      Method :
      1. Preheat a grill oven to high. Line a baking tray with baking paper.
      2. Add the tomatoes, basil, oil and vinegar to a small saucepan over a medium heat. Cook for 20 mins or until the tomatoes are soft. Once done, crush tomatoes with a fork.
      3. Blitz the bread slices in a nutri-bullet or food processor until they are fine breadcrumbs. Set aside.
      4. Tenderise the chicken breast fillets by covering them with baking paper and hitting them with a rolling pin.
      5. Brush the chicken breasts with some olive oil and press the breadcrumbs over both sides.
      6. Heat some olive oil in a fry pan and cook the chicken for about 3 mins on each side or until cooked through. Then place the coated chicken breasts onto the lined baking tray and top with the tomato mixture. Add a slice of ham, then top with the grated cheese.
      7. Place the tray under the grill for 3 mins or so until the cheese is bubbly and golden.
      8. Meanwhile, whisk together the vinegar, oil, salt and pepper in a large bowl. Add the carrot, capsicum, kale, cabbage, and tomatoes. Toss to coat.
      9. To serve, divide the salad between four serving plates and place one parmigiana onto each plate.

      Enjoy ! Shop for your ingredients at in-store or online.

    17. April 21

      Pear Turnovers

      Preparation: 40 mins

      Serves: 8

      Ingredients :
      • 2 medium pears
      • ½ cup caramel sauce
      • 2 sheets puff pastry, thawed
      • ½ tsp ground cinnamon
      • ½ tsp ground nutmeg
      • 1 egg, whisked
      • 1 tbs brown sugar, for sprinkling
      Method :
      1. Preheat oven to 200C.
      2. Peel, core and slice pears into cubes, then combine the chopped pears with the cinnamon, nutmeg and caramel sauce.
      3. Cut each puff pastry sheet into four large squares. Fold each square in half and cut into two triangles.
      4. Place a tablespoon of pear filling on one half of each triangle, brush the edges with cool water, then fold the triangles in half and pinch the edges together.
      5. Press the edges down with a fork to secure them.
      6. Brush the turnovers with the whisked egg, and sprinkle with brown sugar. and Next, make a few slits on the top of each pastry triangle to allow steam to escape when baking.
      7. Bake in the oven for 20-25 mins, until golden and crispy.
      8. Serve warm on their own or with a dollop of cream or ice cream.

      Enjoy ! Shop for your ingredients at Zone Fresh.

    18. April 21

      Ricotta Stuffed Mushrooms

      Preparation: 30 mins

      Serves: 6

      Ingredients :
      • 6 large mushrooms
      • 2 tbs olive oil
      • 1 cup ricotta cheese
      • 5 tbs parmesan, grated
      • 3 garlic cloves, minced
      • 3 tbs brown onion, diced
      • 3 sundried tomatoes, diced
      • 3 tbs fresh parsley, chopped
      • 1 red chilli, finely chopped (optional)
      • Salt & pepper, to taste
      Method :
      1. Preheat oven to 180C, and line a baking tray with baking paper.
      2. Slice the stems off your mushrooms, and dice the steam. In a hot pan with oil, cook the diced mushroom stems and onion until soft. Then add in the garlic. Sauté until fragrant.
      3. Cool your mixture off the heat, and stir in parsley, sundried tomatoes, ricotta and chilli if using. Add some salt and pepper to taste.
      4. On the lined tray, fill your mushroom cups with ricotta mixture and sprinkle with parmesan. Bake in the oven for 20-25 mins.
      5. Top with fresh parsley to serve.

      Enjoy ! Shop for ingredients online.

    19. April 16

      Baked Berry Oatmeal

      Preparation: 40 mins

      Serves: 6-8

      Ingredients :
      • ¾ cup strawberries
      • ½ cup blueberries
      • ½ cup blackberries
      • ¼ cup mashed banana
      • 3 cups rolled oats
      • 2 eggs
      • ½ cup maple syrup
      • 1 ½ cups milk
      • ¼ cup unsalted, melted butter
      • 1 tsp cinnamon
      • 1 tsp baking powder
      • 1 tsp vanilla extract
      • Greek yoghurt and walnuts or pecans, to serve
      Method :
      1. Preheat oven to 180C. Spray a 9×9 inch baking pan with cooking spray.
      2. In a bowl, whisk the eggs together and then add in banana, melted butter, maple syrup, vanilla and milk.
      3. Add in the rolled oats, baking powder, and cinnamon. Stir well. Fold in your berries, being careful not to squish them.
      4. Transfer mixture to the greased baking pan. Bake in the oven for around 30 mins or until the berries begin to ooze, and the top of your oats are crisp.
      5. Allow oatmeal bake to cool slightly, then serve with Greek yoghurt, and walnuts or pecans.

      Enjoy ! Shop for ingredients at Zone Fresh

    20. April 13

      Halloumi & Brown Rice Salad

      Preparation: 15 mins

      Serves: 4 (as a meal)

      Ingredients :

      For the salad:

      • 3 cups cooked brown rice
      • 4 slices of fresh halloumi
      • 2 tomatoes, diced
      • 1 Lebanese cucumber, diced
      • ½ red onion, sliced
      • ¼ cup black olives, sliced
      • A generous handful of rocket
      • ¼ cup fresh dill
      • ¼ cup coriander

      For the dressing:

      • 1 lemon, juiced
      • 3 tbs olive oil
      • 1 garlic clove, minced
      • ½ tsp Dijon mustard
      • Salt and pepper, to taste
      Method :
      1. In a lightly oiled pan, sear off your halloumi so it browns on both sides.
      2. While the halloumi is cooking, combine dressing ingredients in a jar.
      3. Place your sliced and diced veggie ingredients in a bowl on top of your cooked brown rice.
      4. Top with halloumi and herbs, then drizzle over the dressing.

      Enjoy ! Shop for ingredients at Zone Fresh

    21. April 9

      Strawberry & Burrata Salad

      Preparation: 30 mins

      Serves: 4 – 6 (as a side)

      Ingredients :

      MINT PESTO

      • 75g blanched almonds
      • 85g mint
      • 30g parsley
      • 2 garlic cloves, roughly chopped
      • 100ml olive oil
      • Juice of 1 lemon

      SALAD

      • 2 punnets strawberries
      • 1 medium sized burrata
      • 1 small handful mint
      • ¼ cup pine nuts
      • Olive oil
      • Salt & pepper, to taste
      Method :
      1. To make your mint pesto, toast the almonds in a small frying pan over a medium heat for 3-4 mins, stirring regularly. Note: They should be a couple of shades darker and have a nutty smell. Once done, tip them onto a plate to cool. Once cooled, blitz them in a food processor until they’re finely ground. 
      2. Pick the leaves from the mint and add to the food processor. Roughly chop the parsley leaves, then add to the food processor with the garlic. Pulse until roughly chopped. Add the olive oil and lemon juice and season to taste with salt and pepper. Blitz once again to form a smooth paste, adding a touch of cold water to help it combine if necessary.
      3. To prepare the salad, cut up your strawberries into bite-sized slices or pieces and arrange on a serving platter.
      4. Tear your burrata into pieces and scatter over the strawberries.
      5. Sprinkle over some mint leaves and the pine nuts.
      6. Drizzle with mint pesto, olive oil, and season with salt and pepper. Toss to combine, or serve as-is.

      Shop for ingredients at Zone Fresh

      Enjoy ! 

    22. April 6

      Sweet Potato, Kale and Peanut Soup

      Preparation: 30 – 40 mins

      Serves: 6 – 8

      Ingredients :
      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 ! 

    23. 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 ! 

    24. 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 ! 

    © Copyright 2024 | Zone Fresh Gourmet Market | All rights reserved

    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.
    Close