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Braised Root Vegetables Recipe

Braised Root Vegetables : Zest Byron BayServes: 4-6
Prep Time: 15 minutes
Cook Time: 30-40 minutes or until soft


2 medium size carrots
1 large sweet potato
2 parsnips
2 turnips
1 large potato
2 red onions (salad) diced
6 cloves of crushed garlic
1 cup of white wine
1 vanilla pod
1 cinnamon quill
1 star anise
2-3 cans peeled chopped tomatoes
1 jar Zest Moroccan Spice Paste
1l of vegetable stock or stock cube
20-30ml olive oil for cooking
salt and pepper
fresh coriander and mint, half roughly chopped


Peel all the root vegetables, cut into 2cm dice and then sauté in heavy based pan with a good splash of olive oil. Cook nice and gently over a low heat to slowly caramelise the vegetables (they don’t need to be cooked through) then set aside in oven proof dish.

Sweat off the onions and garlic until cooked, but not coloured. Add the split vanilla pod, star anise and cinnamon quill. Add the Moroccan Spice Paste and cook for a few minutes. Then add in the white wine and cook until almost evaporated. Add in the canned tomatoes then add this liquid to the oven proof dish with the root vegetables. Pour the vegetable stock over this, ensuring the vegetables are submerged in stock.

Cover with tight fitting lid or al foil and cook at 160-170°C until vegetables are cooked around 30/40 minutes, check during cooking time, you may need to add more stock if the mixture looks too dry.

When ready, check the seasoning, mix through half of the roughly chopped herbs, keeping the rest for garnish.

This is a hearty meal on its own; you can even add canned, drained chickpeas or lentils with the stock.

Vegetarian Collection
Created by : Gavin Hughes
The Byron at Byron
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Indian Spiced Pumpkin, Bangalow Feta & Silverbeet Tart Recipe

Indian Spiced Pumpkin, Bangalow Feta & Silverbeet Tart - Zest Byron BayServes: 4
Prep Time: 30 minutes


250 g plain flour
175 g butter (chilled)
70ml cold water

400g diced pumpkin (1cm cubes)
1 tbs Zest Indian Spice Paste
100g Bangalow Feta
2 tbs silver beet blanched, refreshed & roughly chopped
1tsp picked marjoram
1 tsp chopped parsley
2 egg yolks
1 cup cream
Salt & Pepper


To make the pastry:
Blend the butter & flour quickly to form the consistency of breadcrumbs. Then slowly add the water until the pastry starts to come together in a ball. Line 4 small 10 cm tart cases with pastry. Blind bake in 170 degrees oven until cooked through. Leave to cool

For the filling:
Season cut pumpkin with Zest spice blend & olive oil. Bake in oven at 180 degrees till tender. Make savoury custard by mixing the egg yolks with the cream and salt & pepper to taste.

To assemble tart:
Place some blanched silver beet in the bottom of the cooled tart cases, follow with a mixture of the pumpkin and feta. Make sure to fill the tart right up even higher than the rim of the tart case. Spoon in a little of the custard until it comes to just below the lip of the tart. (you won’t need much). Sprinkle with marjoram, thyme, parsley, pepper & salt.
Bake in oven at 170 degrees for ten minutes or until custard has just set. Best eaten immediately.

Showcased at Sample Festival, Bangalow 2011
Created by : Gavin Hughes
Byron At Byron Resort & Spa Byron Bay