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Caribbean Colombo Fish with Pumpkin and Capsicum Recipe

Caribbean Colombo Fish - Zest Byron BayServes: 4-6


½ red capsicum thinly sliced
175g Zest Byron Bay Caribbean Colombo
200g pumpkin cut into thin wedges
500g firm white fish in large chunks
300ml coconut cream
½ lime juiced
3 shallots sliced
1 red chilli for garnish


In a heavy based pot add capsicum and Caribbean Colombo and simmer for 5 minutes.

Add pumpkin and coconut cream and simmer slowly until the pumpkin is tender.

Add fish and cook on low heat until ready.

Add lime juice and serve with shallots, chilli and rice or your favourite accompaniments.

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Moroccan Inspired Spaghetti with Meatballs Recipe

Serves 4


Moroccan Inspired Spaghetti with Meatballs - Zest Byron Bay400g lamb mince
3 tbs Zest Moroccan Spice Paste
1 tbs olive oil
1 onion finely crushed
2 cloves garlic minced
1 tbs chopped parsley
1 tbs tomato paste
1 tin whole plum tomatoes
plain flour for dusting meatballs
300-400g spaghetti
grated Parmesan for serving


In a heavy based pan, sauté onion and garlic in oil until soft. Put one half in a bowl and keep the other half in the pan.

To this, add mince, 2 tbs Spice Paste, parsley and mix. Shape into 50g balls and refrigerate.

Into the pan with the onion/garlic mix, add tomato paste, 1 tbs Spice Paste and fry off for 1 minute. Then add tinned tomatoes and crush with your hand as they go in. Season and simmer sauce for 10 minutes.

Dust a little flour over the meatballs and then in a frying pan, seal off until brown. Once this is done, put the meatballs in the tomato sauce and simmer gently for another 10 minutes.

Cook spaghetti and serve topped with sauce and Parmesan.

East Meets West
Created by: Zest Byron Bay

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Amazing Rogan Josh Paella with Seafood Recipe

Amazing Rogan Josh Paella with Seafood - Zest Byron BayServes 8-12


2 tbs extra virgin olive oil
1 sml onion medium dice
200g chorizo
100g red capsicum medium dice
1½ cup preferred Paella rice
175g Zest Rogan Josh
1 tsp salt ground with …
a pinch saffron
750ml chicken or fish stock
12 prepared green prawns, tails on
12 fresh mussels, debearded
300g firm white fish chunks
½ bunch chopped parsley


In a large fry pan or Paella pan (approx. 35-40cm diameter) heat oil and sauté chorizo until it starts to release it’s oil.

Add onion and capsicum, cook until soft, then add rice and stir in all the flavoured oils for 2-3 mins.

Stir in Zest Rogan Josh and saffron/salt mix then add stock, stir and bring to a slow simmer.

After 15 mins, add prawns to the rice.

After another 10 mins stud rice with fish & arrange mussels, then cover with foil until mussels open, the stock has been absorbed and the rice is nicely cooked. (Also there should be a nice crust on the bottom.)

Sprinkle with parsley and serve from the pan or transfer to a large bowl.

East Meets West
Created by: Zest Byron Bay

Rogan Josh Paella - Zest Byron Bay

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Muhammara (Syrian Capsicum Dip) Recipe

Syrian Capsicum Dip - Zest Byron BayServes: 4-8
Cook Time: 40 mins
Prep Time: 20-30 mins


2 large red capsicum
1 tspn oil
1 long red chili
50g walnuts toasted
1½ tbspn Zest Moroccan Spice Paste
¼ cup (gluten-free) breadcrumbs
1½ tspn pomegranate molasses


Preheat oven to 180°C.

In a prepared oven tray cover the capsicum with the oil and bake for 30mins, turning half way through the cooking time. Add the chilies to the capsicum in the tray, toss in the oil and bake together for a further 10 minutes or until the chili is soft.

Put the roasted veg into a bowl, cover with cling wrap and rest until cool.

Peel the skins and deseed. Add remaining ingredients and processor until smooth. Taste and season if necessary.

Serve with toasted lavosh.

Simple Kitchen Recipes
Created by: Zest Byron Bay

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Emma’s Tofu Kebabs Recipe

Sri Lankan Tofu Kebabs : Zest Byron BayServes: 4
Prep Time: 10 minutes
Cook Time: 5-10 minutes


2-3 tbsp Zest Sri Lankan Spice Paste
1 cup sour cream or plain yoghurt
1 packet tofu
cherry tomatoes


Cut vegetables and tofu into chunks and place onto sticks.

Mix sour cream and Zest Sri Lankan Spice Paste together and coat kebabs.

Cover and set aside in fridge for min ½ hour.

Barbecue until cooked and enjoy.

Vegetarian Collection
Created by : Emma Webb, Cabarita