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Pumpkin, Prawn and Plantain Caribbean Curry

Pumpkin, Prawn and Plantain Caribbean Curry - Zest Byron BayServes: 4-6
Prep Time: 10 mins
Cook Time 25 mins


175g Zest Byron Bay Caribbean Colombo
500g chopped pumpkin
500g peeled raw prawns
300g baby spinach leaves
2 plantains (+1 tbs coconut oil to cook)
400ml coconut cream (low fat works fine)
400ml tinned chopped tomatoes
Salt and pepper to taste


To a large pot, add the Zest Byron Bay Caribbean Colombo spice blend and cook for a few minutes before adding the coconut cream and tinned tomatoes. Bring to the boil and simmer for 10 minutes.

Add chopped pumpkin. While this cooks, slice plantains into 3/4cm coins and fry in some coconut oil for a few minutes on each side or until golden. Set aside.

When the pumpkin is almost cooked through, add the prawns. Continue to cook for a few minutes until the prawns have curled into themselves and the pumpkin is cooked through. Turn off the heat and add the spinach, stirring it through until wilted. Season as required.

Serve on a bed of basmati with plantain on the side.

Created by: @unsaturated_nat

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Caribbean Colombo Fish 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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Vindaloo Spiked Cornish Pasties Recipe

Makes 4 Pasties


Vindaloo Spiked Cornish Pasties - Zest Byron BayShortcrust pastry
450g plain flour
2 tsp baking powder
1 tsp salt
125g unsalted butter
2 egg yolks
125ml cold water

1 large brown onion
1 cup pumpkin
½ cup sweet potato
½ cup potato
½ cup peas
175g Zest Vindaloo Blend

1 egg yolk mixed with 1 tsp milk for egg-wash


For pastry, blitz flour, baking powder, salt, butter and yolks until mixture forms crumbs. Then slowly add enough water until the mixture comes together in a ball. Chill in a covered bowl for 1 hour.

For the filling, chop all ingredients into 1cm cubes and mix with the Vindaloo Blend. Let this mix sit until the pastry is rested.

Roll out pastry until about 4-5mm thick and using a 20cm diameter side plate as a guide, cut out 4 circles.

Put about ¾ cup of filling mixture in the centre of each pastry round and fold in half, sealing with egg wash. Twist the joined edges for a genuine ‘pasty look’ and glaze with the remaining egg-wash.

Make a little steam hole at the centre of each pasty and bake for 50 minutes at 180°C.

East Meets West
Created by: Zest Byron Bay

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Indian Pumpkin and White Bean Filo Cigars Recipe

Indian Pumpkin and White Bean Filo cigars - Zest Byron BayServes: 3-9
Cook Time: 50-60 mins total
Prep Time: 20-30 mins


400g Pumpkin deseeded and cut into 2cm cubes
400g tin Cannellini (white) beans rinsed & drained
2 tbsps Zest Indian Spice Paste
¼ cup pepitas
1/8 cup sunflower seeds
½ cup chopped parsley
9 sheets frozen Filo pastry
100g butter
100g plain yoghurt


Preheat oven to 180°C.

Coat pumpkin with Indian Spice Paste and roast for 20mins or until cooked with a little colour. Mix pumpkin with other ingredients and cool.

Thaw filo pastry and melt butter in saucepan. Brush one sheet of filo with melted butter and lay on the next sheet. Brush the top sheet with melted butter and put on another sheet. Repeat and now you’ll have 3 sheets together.

Repeat twice more until you have three piles of three sheets.

Spread a third of the mix along the bottom of the narrow end of the sheet and roll tightly to make a sausage shape. Repeat this with the other two piles.

Put the three sausages on a prepared baking sheet with 2cm space in between each. Brush each sausage with butter and bake for 15-20mins or until golden brown and crisp.

Once cooked, cut into the desired length and serve with a little plain yoghurt.

Simple Kitchen Recipes
Created by: Zest Byron Bay

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Zest Pumpkin Soup Recipe

Zest Pumpkin Soup - Zest Byron BayServes: 2-4
Prep Time: 10 minutes
Cook Time: 15 – 20 mins


1kg Jap/butternut pumpkin (skinned and deseeded)
1 brown onion roughly chopped
1 jar Zest Indian Spice Paste
1 ltr veg stock (Stock Merchant) or
1 ltr water with one stock cube
300ml coconut cream


Preheat oven to 200°C. Toss pumpkin and onion in the whole jar of Zest Indian Spice Paste. Place in a heavy tray and roast for about 10 mins then toss again. Put back in the oven for another 10 mins or until the pumpkin is tender. Put roasted vegetables in blender with the stock and coconut cream and process to your desired texture. Season if required.

It’s great to roast 2 long red chillies along with the pumpkin and onion for an extra kick.
Add chopped coriander and the juice of half a lemon when blending.

Created by : Zest Byron Bay