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Zest Rogan Josh: Beef or Lamb recipe

Beef Rogan Josh - Zest Byron Bay
Beef Rogan Josh

Serves: 4-6
Prep Time: 10 mins
Cook Time: 1.5 hrs


175g Zest Rogan Josh
1kg shoulder lamb or beef blade in chunks
2 tbs oil
1 brown onion, diced
2 ripe tomatoes deseeded & chopped
2 bay leaves
1 pinch saffron
1 tsp chilli flakes (optional)
½ cup water
¾ cup plain yoghurt


In a heavy based pan, heat oil, brown the meat and set aside in a separate bowl. In the same pan, sweat off the onions until translucent, then add all the other ingredients except the yoghurt.

Cook on a slow heat with the lid on for 1 hour or until the meat is cooked through. If you would like the sauce thicker, remove the lid and gently simmer until you reach the desired consistency.

Cool for 10 minutes, then add the yoghurt. Serve with rice, raita and bread.

The Curry Collection
Created by : Pob Sellors
Zest Byron Bay
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Massaman Chicken or Beef Curry

Massaman Chicken or Beef Curry - Zest Byron BayServes 4


175g Zest Massaman Blend
1kg chicken Marylands
2 tbs veg oil
400g potatoes, peeled, chunks
400ml coconut milk
2 tbs fish sauce (optional)
1tbs palm sugar (optional)
70g unsalted peanuts, roasted


Cut Marylands into two. In a heavy based pot, heat the oil and brown chicken pieces. Add Massaman Blend to the chicken and fry for 3 minutes. Add the remaining ingredients and simmer with the lid off for about 45 minutes, until the chicken is almost falling off the bone.

Serve with fresh coriander, rice and accompaniments.

Beef Variation

(pictured) Created by Sapna Mehta

A simple, easy and comforting Sunday night meal at the end of a busy and tiring week: Massaman beef curry made with a good quality readymade sauce/paste @zestbyronbay, Basmati rice and stir fried veggies. I use Basmati rice as it has a much lower glycemic index. As much as I love Jasmine rice, it has an incredibly high GI! You can substitute the beef with chicken or tofu and veggies. I pressure cooked the beef before adding the coconut milk, but you can use a slow cooker or cook it on the stove top for a few hours until the meat is soft & tender.

Traditionally, potatoes are added to Massaman curry, but combining starchy carbs is never a good idea so I have left them out.

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Butter Chicken Brisket Soft Tacos with Simple Sides Recipe

Butter Chicken Brisket Soft Tacos w Simple Sides - Zest Byron BayServes 6-8


1kg beef brisket
1 tbs oil
175g Zest Butter Chicken
1 brown onion sliced
1 stick cinnamon
1 cup veg/chicken/beef stock

8 corn tortillas (we love Doña Cholita brand)
Shredded lettuce
2 corn on cob
2 shallots, sliced
3 tbs sour cream
8 drops Tabasco
1 tsp chopped chives
2 avocados
1 Lebanese cucumber, deseeded and chopped
1 lime, juiced
1 tbs chopped coriander
Grated cheese (Ricotta Salata)
Pickled jalapeños


Turn on oven to 160°C.

In a heavy based pot with a tight fitting lid, seal the brisket in hot oil.

Mix other ingredients and pour over brisket. Cover with lid and braise in the oven for 3 hours or until very tender, turning every 30 minutes.

Chargrill corn until black spots appear. Slice off kernels. Mix with shallots and a splash of lime juice.

Mix sour cream with shallots and Tabasco.

Fork avocado, cucumber, coriander, lime juice and pinch of salt until combined but not too smooth.

Chargrill tortillas until marked and keep warm in a dry tea towel.

Serve tortillas with accompaniments and let everyone create their own combos.

East Meets West
Created by: Zest Byron Bay

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Beef Short Ribs Rendang Style Recipe

Beef Short Ribs Rendang Style - Zest Byron BayServes: 6-8
Prep Time: 15 mins
Cook Time: 2-3 hours


2kg Beef Short Ribs (get your butcher to cut them in half across ways)
2 tbsp oil
175g pack Zest Rendang Blend
400 ml coconut milk
20 g toasted desiccated coconut
1 tbl palm sugar (optional)
2 tbls quality fish sauce (optional)
1 cup water


Preheat the oven to 140°C.

Separate all ribs with a sharp knife. In a large pan or roasting tray heat oil take the time to seal the ribs on all sides.

Reduce the heat and add remaining ingredients. Mix well and simmer

Try and make sure all the meat is submerged in sauce. Turn down to low and cover with a tight fitting lid or seal with foil.

Place in oven for 2 hours or until very tender.

Uncover and if you want a drier curry continue to cook until the sauce has reduced.

Simple Kitchen Recipes
Created by: Zest Byron Bay