• 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 ! 

  • December 18

    Christmas Wreath Salad

    Preparation: 20 minutes

    Serves: 6-8

    Ingredients :

    Salad

    • 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

    Dressing

    • 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)
    • 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.
  • 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 :

    Fruits

    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.

    Vegetables

    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/

  • August 17

    Lemon & Blueberry Scones

    Preparation/ Cooking time: 30 mins
    Serves: 8 scones
    Ingredients :
    • 2 cups plain wholemeal flour
    • 1 tbs baking powder
    • 3 tbs brown sugar, plus additional for sprinkling on top
    • â…› tsp salt
    • 5 tbs unsalted butter, cold
    • Zest of 1 lemon
    • 1 cup blueberries, fresh or frozen
    • ½ cup plain Greek yoghurt
    • ½ cup milk
    Method :
    1. Preheat the oven to 220C and line a baking tray with baking paper.
    2. In a large bowl combine the flour, baking powder, sugar and salt.
    3. Slice the butter and add into the dry ingredients. Using your fingertips, rub the butter into the flour until mixture resembles breadcrumbs.
    4. Add in the blueberries and lemon zest, stirring through gently. Then stir in the yoghurt and milk and mix until the mixture forms a soft dough. Turn dough onto a lightly floured surface and knead gently until smooth. Note: If the mixture is too sticky to handle, add more flour.
    5. Form dough into a circle that’s approx. an inch thick. Cut the circle into 8 slices. Separate the slices and place them onto the prepared baking tray spaced apart.
    6. Sprinkle the tops of the scones with a bit of additional brown sugar.
    7. Bake in the oven for 15 mins or until golden brown.

    SHOP RECIPE INGREDIENTS HERE  https://zonefresh.com.au/

  • August 11

    Warm Beef Salad

    Preparation time: 20 mins
    Cooking time: 20 mins
    Serves: 4
    Ingredients :
    • 350g beef strips
    • 2 tsp olive oil
    • 2 small red onions, sliced into wedges
    • 100g cherry tomatoes, roughly chopped
    • 2 garlic cloves, minced
    • 30g butter
    • ½ cauliflower head, cut into small florets
    • 80g baby spinach leaves
    • 1 tbsp honey
    • ¼ cup walnuts, roughly chopped
    • Handful fresh parsley, roughly chopped
    • Salt & pepper, to taste
    Method :
    1. Heat 1 tsp oil in a heavy fry pan over low-medium heat. Add the onion and cook for 3 – 4 mins until caramelised and beginning to soften.
    2. Add the tomatoes and garlic, stirring gently and cooking for 2 mins. Transfer mixture to a small bowl and set aside.
    3. Melt half the butter over a low heat and cook the cauliflower florets, tossing until caramelised and golden – approx. 5 mins. Transfer to the bowl with the onion mixture.
    4. Heat the remaining butter and oil in the pan. Season the beef strips with salt and pepper, add to the pan and cook for 2 – 3 mins, tossing often.
    5. Return the cauliflower mixture to the pan and cook for 2 mins to thoroughly heat the cauliflower through.
    6. Remove pan from the heat. Stir through the spinach until wilted. Drizzle over the honey, and sprinkle over the walnuts and parsley. Enjoy!

    SHOP RECIPE INGREDIENTS HERE  https://zonefresh.com.au/

  • January 14

    Granite Belt Water Relief

     

    We Zone Fresh Gourmet Markets, visited Granite Belt Water Relief this weekend to our pre-Christmas drop-off.
    We would like to say a big thanks to all of you, who helped us donating, sharing and caring.
    We’re counting to have more people joining us on this journey.
    So please, help to spread the message, let’s keep sharing and donating.
    It’s a far way to go still, but together we can make a difference!

    #granitebeltwaterrelief

    How can you help us?

    Donating clean drinking bottled water at our store.

    We are opening our doors to be a collection point and we’re looking for donations of a 12 pack of 600ml or more (which is 7.2L of drinking water minimum).

    Or

    Supporting Granite Belt Water Relief at GoFundMe.

    https://www.gofundme.com/f/granite-belt-water-relief…

    We are raising funds at gf.me/u/wnzm2k to help the community with any other needs they might have in this journey.

    If you would like to know more about Granite Belt Water Relief, please check:
    Granite Belt Water Relief

    Want to help with anything else? Contact us!
    Zone Fresh Gourmet Markets

  • November 9

    Special Grandpa’s Turducken

    Preparation time: 1 hour

    Cooking time: 4 hours

    Serves: 12-14

    Ingredients

    • 2 3/4 cups prepared savory bread stuffing (room temperature, divided)
    • 2 cups prepared cornbread stuffing (room temperature, divided)
    • 1/2 cup whole berry cranberry sauce
    • 1/4 cup chopped pecans
    • 4 tablespoons (1/2 stick) unsalted butter (room temperature)
    • 3 cloves garlic (quartered)
    • 6 fresh sage leaves
    • 2 tablespoons fresh thyme leaves
    • 7 to 9 kg turducken
    • 1 tablespoon browning sauce
    • 1 tablespoon olive oil
    • Kosher salt and freshly ground black pepper (to taste)

    METHOD

    1. Gather the ingredients.
    2. Measure out 2 1/4 cups of bread stuffing and set aside in a bowl. Place 1 1/2 cups of the cornbread stuffing aside in another bowl.
    3. Place the remaining 1/2 cup of bread stuffing in a third bowl and add the remaining 1/2 cup of the cornbread stuffing. Add the whole berry cranberry sauce and pecans and toss gently to combine. You should now have 3 separate bowls of stuffings.
    4. In a food processor fitted with the metal blade, combine the butter, garlic, sage, and thyme until the herbs are finely chopped.
    5. Gently run your hand under the turkey skin to make sort of a pocket, but do not separate the skin completely from the meat. Distribute the butter herb mixture evenly under the skin.
    6. Rub the skin with the browning sauce, then the olive oil. Sprinkle generously with kosher salt and freshly ground pepper.
    7. Flip the turkey over so it is open and skin-side down. Sprinkle with salt and pepper.
    8. Preheat oven to 150C.
    9. Spread bread stuffing evenly over the turkey cavity. Place duck on top of bread stuffing, skin-side down.
    10. Spread the cranberry nut stuffing on top of the open duck cavity. Top with the chicken, skin-side down.
    11. Spread cornbread stuffing on top of the open chicken cavity. Skewer the back of the chicken closed.
    12. Bring up the sides of the duck to cover the chicken. Skewer the back of the duck closed.
    13. Repeat the process with the turkey.
    14. Carefully turn the turducken over, so it is seam-side down and breast-side up. Remove all skewers except the last one holding the turkey together.
    15. Place turducken in a heavy roaster. Roast 3 to 4 hours, until a meat thermometer inserted in the very center of the chicken stuffing, reaches 70C.
    16. Baste once per hour with pan juices. If turducken begins to get too brown, tent loosely with heavy-duty aluminum foil that has been coated with vegetable spray.
    17. Let the turducken rest 30 minutes before carving.
    18. Slice the turducken across the breast to show off each layer.
    19. Serve and enjoy!

  • November 9

    Grandma’s Special Stuffed Chicken

     

    Preparation time: overnight

    Cooking time: 1 to 2 hours

    Serves: 4-6

    Ingredients

    • 5-1.8kg chicken, giblets removed, trussed
    • 25g butter
    • ½ unwaxed lemon, juice only
    • 100ml white wine or vermouth
    • salt and freshly ground black pepper

    For the stuffing:

    • 15g butter
    • 1 large onion, finely chopped
    • ½ unwaxed lemon, finely grated zest only
    • 5 leaves fresh sage, finely chopped (or ½ tbsp dried sage)
    • 100g fresh white breadcrumbs
    • 1 egg, beaten

    For the alternative sausagemeat stuffing:

    • 15g butter,
    • 1 large onion, finely chopped
    • 200g sausagemeat
    • 1 eating apple, grated
    • 4 sprigs fresh thyme, finely chopped

    For the gravy:

    • 1 tbsp plain flour
    • 100ml dry white wine
    • 300ml chicken stock

    Method

    1. The day before you roast your chicken, season it inside and out with salt. Loosely wrap it in kitchen paper, then put it in a tub or wrap it securely in foil. Chill it in the fridge. An hour before you want to roast it, remove it from the fridge and allow it to come to room temperature.
    2. Preheat the oven to 220C.
    3. For the stuffing, melt the butter in a frying pan over low heat, add the onion and cook until soft and translucent. Put the onion in a bowl and allow to cool, then mix in the lemon zest, sage, and breadcrumbs. Season well with salt and pepper and add the egg, mixing thoroughly. (If making the sausagemeat stuffing, do exactly the same, mixing the fried onion with the sausagemeat, apple, and herbs.)
    4. Fill the cavity of the chicken with the stuffing, making sure you leave a little air between the stuffing and the top of the bird to allow the air to circulate. If you have any stuffing leftover, you can stuff it into the neck end.
    5. Rub the butter over the chicken, then squeeze the lemon juice over it and put it in a roasting tin. Mix the wine with 100ml water and pour over the chicken.
    6. Roast for 15 minutes, then turn the heat down to 180C and roast for a further 60–80 minutes, or until the chicken is cooked through and the juices run clear when it is pierced through the thickest part with a skewer (the cooking time will depend on the size of the chicken).
    7. Remove the bird from the tin, cover with foil and set aside to rest. Pour off the tin juices and strain off any fat, then set aside. To make the gravy, sprinkle the flour over the tin. Stir over low heat to make a roux with the scrapings in the bottom of the tin, then pour in the wine. Let this bubble up, then gradually add the pan juices and stock. You can transfer the gravy to a saucepan if you like – the roasting tin should look clean. Simmer until you have a thin, well-flavoured gravy.

  • November 9

    Festive Turkey Breast Wrapped in Bacon

    Preparation time: 40 minutes

    Cooking time: 2 hours

    Serves: 6

     Ingredients

    • drizzle of vegetable oil, plus extra for greasing
    • 1 onion, chopped
    • 24 rashers smoked streaky bacon
    • 2 tbsp fresh breadcrumbs
    • 400g pack sausages (we used pork & leek), meat squeezed from the skins
    • 8 sage leaves, chopped, plus a few small leaves to serve
    • 250g cranberry sauce, see goes well with for recipe or buy a good-quality jar
    • 450g turkey breast steaks

     

    Method

    1. Heat a drizzle of oil in a frying pan, and use a little more to grease a 900g loaf tin. Put the onion in the pan and cook gently for 10-15 mins until caramelised. Tip into a large bowl and set aside to cool. Line the loaf tin with a double strip of foil, leaving plenty overhanging either end (you can use this as a handle to remove the parcel once cooked).
    2. Stretch each piece of bacon a little with the back of your knife. Arrange the rashers so the base of the tin is covered with overlapping bacon and the rashers come neatly up the sides in a single layer, overhanging generously. Sprinkle the breadcrumbs on top of the bacon.
    3. Once the onion has cooled, add the sausagemeat and sage to the bowl. Mix everything together, then pack half the mixture into the tin. Spread over about a third of the cranberry sauce.
    4. Cut each turkey breast steak into three strips. Layer roughly half the turkey on top of the stuffing mix, filling any gaps like a jigsaw, but keeping the turkey in one thick layer, then season. Spread over a little more cranberry sauce, then top with the remaining stuffing, cranberry sauce, and turkey, in the same way, making sure there are no gaps between the layers. The parcel should be full to the top when you’re finished. Fold over the overhanging bacon and wrap the tin in foil. It can now be chilled for up to 2 days.
    5. Heat oven to 180C. Put the tin on a baking tray and cook for 1 hr 30 mins. Remove the tin from the oven and leave to cool for 10 mins. Carefully lift the parcel out of the tin, using the foil handles. Roll the parcel over onto a baking tray. Return to the oven for a further 15-20 mins until the outside is crisp and browning. Test the internal temperature with a thermometer, if you have one – it should read 75C when it’s ready. Or insert a metal skewer into the centre of the parcel and check it is piping hot. Cover loosely with foil and leave to rest for at least 15 mins before serving. Top with the reserved sage leaves, then slice. Leftovers will keep in the fridge for 2 days.
  • November 9

    Pork Loin with Porchetta

    Preparation time: overnight

    Cooking time: over 2 hours

    Serves: 6

    Ingredients 

    For the paste filling:

    • 3 tbsp finely chopped rosemary
    • sprig thyme, leaves only, finely chopped
    • 1 head garlic, peeled and crushed
    • 1 tbsp fennel seeds, crushed
    • 1 tsp chilli flakes
    • 1 lemon, zest only
    • 50ml wine

    For the pork:

    • 3kg piece boned belly pork attached to the loin, butterflied, rind scored
    • 5kg roasting potatoes, thickly sliced
    • 1 onion, thickly sliced
    • 100ml white wine (or cider)
    • 100ml chicken stock (or water)

    For the spiced apple sauce:

    • 2 large apples, peeled and roughly chopped
    • ½ tsp ground cinnamon
    • ¼ tsp ground allspice
    • ¼ tsp ground cloves
    • 1 tbsp lemon juice
    • 2 tbsp light soft brown sugar
    • 15g butter

    Method

    1. For the paste filling, either put all the ingredients in a small food processor and blend until well combined (it doesn’t have to be completely smooth), or pound with a pestle and mortar.
    2. Lay the pork out, skin-side down, and rub the paste over the pork, then roll it up as tightly as you can and secure at intervals with butcher’s twine.
    3. If you have time leave in the fridge, uncovered or loosely wrapped in kitchen towel overnight – or even better, for two nights, to give the flavours time to permeate the meat and to let the skin dry out.
    4. An hour before you are ready to start cooking the pork, remove it from the fridge so it can return to room temperature. Preheat the oven to 150C.
    5. Arrange the potatoes and onion slices on the base of a large roasting tin and season with salt. Pour over the white wine (or cider) and stock (or water).
    6. Make sure the rind of the pork is dry and season it with salt. Place on top of the potatoes and onions. Cover with foil and put in the oven. Roast for four hours until the pork is cooked through – the internal temperature should read 68C (use a meat thermometer to check this).
    7. Turn the heat up to its highest setting and cook for a further half an hour to crisp up the skin. Remove from the oven and transfer the meat and potatoes to separate serving dishes. Leave the meat to rest for half an hour, uncovered, but keep the potatoes warm.
    8. To make the spiced apple sauce, put all the ingredients in a saucepan with a splash of water, then cook gently for around 10 minutes, or until the apples have softened and broken down into a purée. Taste and adjust the flavours if necessary – you may need a little more sugar.
    9. To finish the pork, strain off any liquid remaining in the tin and skim off any fat. Serve the juices alongside the meat and potatoes.
  • November 9

    Summer Roast Loin of Pork with Gravy

    Preparation time: 20 minutes

    Cooking time: 2 hours

    Serves: 6

    Ingredients

    • 8kg piece of rolled and tied pork loin with the skin scored
    • 2 garlic cloves, sliced into thin slivers
    • small bunch rosemary, broken into small sprigs
    • 3 bay leaves, torn
    • 1 onion, roughly chopped
    • 1 large carrot, chopped
    • 1 apple, peeled, quartered, cored and roughly sliced
    • 1 tbsp sunflower oil
    • 2 tbsp plain flour
    • 100ml good quality cider
    • 500ml vegetable or chicken stock

    Method

    1. If you have time, rub salt in the pork skin 2 hours before cooking and leave it uncovered in the fridge. Heat the oven to 230C. Turn the pork rind-side down and with a small knife make about 6 deep incisions along with the meat. Poke a sliver of garlic, a piece of rosemary and bay in each incision and turn the pork the right way up. If you didn’t salt the pork earlier salt the skin now.
    2. Mix the carrot, onion, and apple and scatter along the middle of a shallow roasting tray to make a bed for the pork to sit on. Sit the pork on the vegetables and rub the skin with the oil. Place the pork in the oven and leave for 15 mins then turn the heat down to 180C and continue to roast for 1hr 30 mins. If after this time you don’t have brilliant crackling turn the heat up again and check every 5 mins until the skin has crackled.
    3. Remove the pork from the roasting tray to a board to rest and pour off all but about 2 tbsp of fat from the tray. If your tray is robust enough to go on the heat then do so, if not scrape the contents into a shallow saucepan and place on the heat. Stir the flour in with the veg and cook until you have a mushy, dark amber paste then splash in the cider and bubble down to a thick paste again. Pour in the stock and simmer everything for 8-10 mins until you have thickened gravy. Strain the sauce into another saucepan pushing as much puréed apple as you can through the sieve. Simmer again and season to taste.
    4. Carve the pork loin with crackling attached into slices using a serrated knife and serve with your favourite vegetables and the apple and cider gravy.

  • November 9

    Rosemary and Garlic Lamb

    Preparation time: less than 30 minutes

    Cooking time: 1 to 2 hours

    Serves: 4-6

    Ingredients

    • 2kg leg of lamb
    • 1 bulb garlic
    • large bunch rosemary
    • sea salt and black pepper
    • 2 carrots, roughly chopped
    • 3 white onions, quartered
    • 250ml/9fl oz dry white wine
    • olive oil

    For the mint sauce:

    • 1 tbsp caster sugar
    • 3 tbsp white wine vinegar
    • 6 sprigs mint, leaves only, finely chopped

    Method

    1. Preheat the oven to 200C.
    2. Use a small, sharp knife to make 12-14 slits all over the lamb. Peel two garlic cloves and slice them into shards. Roughly squash the remaining garlic and put it into the bottom of a large roasting tin.
    3. Push a few slivers of garlic and small sprigs of rosemary down into each slot in the lamb and season with plenty of salt and pepper.
    4. Put the carrots and onions into the roasting tin, drizzle with olive oil and season with salt and pepper. Lay the lamb on top and roast in the preheated oven for 45 minutes.
    5. For the mint sauce, mix together the sugar and vinegar until the sugar is dissolved. Add the mint and mix well. Season with salt and pepper and transfer to the fridge to steep.
    6. Remove the lamb from the oven, pour in the wine then return to the oven and roast for a further 45 minutes.
    7. When cooked, remove the lamb from the oven and transfer to a board. Cover with foil and leave to rest for 15- 20 minutes.
    8. Carve the lamb into thin slices and serve with the mint sauce and roasted vegetables.

  • November 9

    Rosemary Pork Shoulder

    Preparation time: less than 30 minutes

    Cooking time: over 2 hours

    Serves: 6-8

    Ingredients

    • 2-2.5kg half pork shoulder, boned and rolled
    • olive oil
    • sea salt
    • 3 white onions, halved
    • 2 carrots

    For the apple sauce:

    • 3 apples, peeled, cored and diced
    • 1 sprig rosemary, finely chopped
    • demerara sugar, to taste

    Method

    1. Preheat the oven to 220C.
    2. Using a very sharp knife (or a clean Stanley knife) score the skin all over, taking care not to cut through to the meat (you can ask your butcher to do this for you if you like).
    3. Drizzle the pork skin with a little olive oil and then massage one tablespoon of salt into the skin forcing it into the score marks. Put the onions and carrots into a large roasting tin, drizzle with olive oil and shake around to coat. Sit the pork on top of the vegetables and place them into the preheated oven. Cook for half an hour, or until the crackling is crisp and golden-brown.
    4. Turn the oven down to 180C. Cook for 30 minutes per a half kilo, or until the pork is cooked through (the juices will run clear when pierced with a knife. Alternatively insert a skewer into the middle of the thickest part of the meat, remove and feel the skewer. The meat is cooked if the skewer is hot to touch.) To be honest, it’s hard to overcook pork shoulder, so feel free to give it longer.
    5. While the pork is cooking, make the apple sauce. Put the apples into a pan with the rosemary and 50ml of water. Cover and cook over medium-low heat for five minutes, or until the apples have started to break down a little and soften.
    6. Add 1-2 tablespoons of sugar and cook for a further five minutes stirring occasionally until the apples are collapsed but there is still a little texture to the apple sauce. Taste and adjust the sweetness if necessary. Leave to cool to room temperature.
    7. Once the pork is cooked remove from the oven and leave to rest covered in foil for 15-20 minutes. Serve the pork and crackling sliced with the apple sauce on the side.
  • November 9

    Ultimate Roast Beef

    Preparation time: 1 to 2 hours

    Cooking time: 1 to 2 hours

    Serves: 6

    Ingredients

    For the Yorkshire puddings:

    • 225g plain flour
    • 8 free-range eggs
    • 600ml milk
    • 50g beef dripping or lard
    • salt and freshly ground black pepper

    For the roast beef:

    • 4kg, 3 bone fore rib 28-day aged beef
    • 200ml white wine
    • 300ml beef stock

    For the roast potatoes:

    • 10 potatoes, peeled and cut into 2 or 3
    • 50g lard, beef dripping or vegetable oil
    • pinch salt

    For the vegetables:

    • 75g butter
    • 3 carrots, finely sliced
    • 1 head spring greens, finely sliced
    • 250g peas
    • wholegrain mustard, to serve

    Method

    1. For the Yorkshire puddings, put the flour in a bowl, season with salt and pepper. Add the eggs and whisk to a batter. Add the milk and whisk until smooth then place in the fridge for at least one hour, but preferably overnight.
    2. For the beef, preheat the oven to 200C.
    3. Heat a frying pan until very hot. Season the beef with salt and pepper. Fry the beef on all sides in the hot pan until nicely browned. Transfer to a roasting dish and place in the oven for 1 hour 30 minutes.
    4. Meanwhile for the roast potatoes, put the potatoes in a large saucepan, cover with water, add a pinch of salt and bring to the boil. Reduce the heat and simmer for 3-4 minutes. Drain the potatoes into a colander and shake around a little to rough up the edges.
    5. Put a deep roasting tray onto the heat and add the fat. Add the potatoes and fry on each side until they start to brown. Sprinkle with salt and place in the oven alongside the beef for 30 minutes until starting to turn golden and crisp. After 30 minutes, turn the potatoes over in the fat and return to the oven for a further 20-30 minutes.
    6. Remove the beef from the oven, cover with aluminum foil and rest for 15-30 minutes. Put the beef on board to carve then return the roasting pan to the heat, and heat over medium heat until bubbling, then add the wine and cook until reduced by half. Add the beef stock and cook until reduced by half again, season to taste.
    7. To cook the Yorkshire puddings, preheat the oven to 220C.
    8. Divide the dripping or lard between 2 x 12 hole muffin tins or Yorkshire tins. Heat the tins in the oven for 10 minutes, until smoking hot. Carefully pour the batter into the tins, filling them two-thirds of the way. Bake the Yorkshire puddings for 20 minutes. Do not open the oven door during this time.
    9. After 20 minutes, open the door to allow any steam to escape, then turn the temperature down to 190C. Cook the Yorkshire puddings for a further 15 minutes until crisp and golden-brown.
    10. For the vegetables, heat a frying pan until hot, add one-third of the butter and all the carrots. Stir to coat the carrots in the melted butter, add 110ml/4floz water and bring to the boil. Reduce the heat to a simmer and cook for five minutes, until the liquid has reduced to coat the carrots and they are tender. Season with salt and pepper.
    11. Repeat the process for the spring greens, cooking them for 2-3 minutes until tender.
    12. Meanwhile, bring a pan of salted water to the boil, add the peas and cook for two minutes until hot through. Drain the peas and toss them with the last of the butter.
    13. To serve, carve the beef and place onto serving plates, with the roast potatoes, Yorkshire pudding and a spoonful of each of the vegetables. Finish with a drizzle of the gravy and a spoon of mustard alongside.

  • November 9

    Slow-cooked Ham with Gravy

    Preparation time: overnight

    Cooking time: over 2 hours

    Serves: 10-12

    Ingredients

    • 5kg of Christmas Ham 

    For the glaze:

    • 1 tbsp whole cloves
    • 4 tbsp black treacle
    • 4 tbsp demerara sugar
    • 1 x tbsp mustard

    Method

    1. Preheat the oven to 250C. Let your Christmas Ham come to room temperature.
    2. Line a large roasting tin with a layer of foil, and then sit a wire rack on top of this foil. Tear off a large piece of foil (big enough to wrap around the ham) and place this over the rack on the roasting tin. Tear off a second, large piece of foil and place on top, but in the opposite way to the first, so you have 4 corners of foil ready to wrap your ham in.
    3. Sit the Christmas Ham on the foil and then pour the black treacle over it, straight onto the rind, letting it run down both sides. Don’t worry too much about spreading it over the ham, as once it’s in the heat of the oven, it will coat the ham well enough.
    4. Now lift up the sides and ends of the first layer of foil and make a seal at the top, leaving some room around the Christmas Ham, then seal the ends. Then take up the other piece of foil and do the same: you are trying to create a good seal around the ham, so pinch together any open gaps that remain. Finally, tear off another piece of foil and put over the top of the whole parcel, making sure it’s well sealed.
    5. Put carefully into the oven and let it cook for 30 minutes, then turn the oven down to 100C and leave for a further 12–24 hours.
    6. The following day, take the ham out of the oven and open up the foil seal. It will have made some liquid, which you can reserve to moisten the carved meat later. Carefully lift the ham out onto a board, remove the string and peel off the rind to leave a good layer of fat.
    7. Increase the oven temperature to 200C. Using a sharp knife, cut a diamond pattern in the fat layer, drawing lines one way and then the opposite way, about 2cm apart.
    8. Stud the centre of each diamond with a clove, then mix together the black treacle, demerara sugar and Dijon mustard in a bowl and spread over the fat on the ham. It will dribble off a bit, so just spoon it back over the ham before putting back in the oven for 20 minutes, by which time the glaze will be burnished and blistered in the heat. Remove from the oven, and transfer to the board. Let it rest for 10–20 minutes before carving into thin slices.

  • November 9

    Boiled and Baked Special Ham

    Preparation time: 30 minutes to 1 hour

    Cooking time: over 2 hours

    Serves: 8-10

    Ingredients

    • 5½ -7¼kg ham with the bone in
    • 2 onions, quartered
    • few cloves
    • few black peppercorns
    • 1 bay leaf
    • 4 tbsp mustard
    • 75g demerara sugar, depending on the size of ham
    • 300ml chicken stock (to make a gravy)

    Method

    1. Place the soaked ham in a large pan, with the onions, cloves, peppercorns and bay leaf.
    2. Cover with water, bring to the boil and skim away any impurities. Leave the ham to simmer, allowing 20 minutes per 450g(1lb).
    3. Pre-heat the oven to 190C.
    4. Once cooked, remove the ham from the pan and stand for 10-15 minutes before peeling away the skin.
    5. The fat can be left as it is or scored, creating a diamond pattern. Brush the ham with mustard and sprinkle well with the demerara sugar.
    6. Bake the ham for 30-40 minutes taking care to baste the ham with juices and the caramelised sugar. Once golden, remove from the oven and rest for 15-30 minutes before carving, or leave until cold.
    7. To make gravy, pour the chicken stock into the roasting pan to lift any residue in the pan and simmer until reduced by one-third to one-half and strain.

    Recipe Tips: The ham may need to be soaked in cold water for 24 hours, changing the water occasionally

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