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Lush Nepalese Lamb Ribs with Smoky Eggplant Cloud Recipe

Serves 4-6


Lush Nepalese Lamb Ribs with Smoky Eggplant Cloud - Zest Byron Bay1.5kg Lamb Rib racks
110g Zest Nepalese Spice Paste
2 tsp oil

Eggplant Cloud
2 medium eggplants
2 cloves garlic
2 tbs Zest Nepalese Spice Paste
1 tbs sesame seeds toasted
2 tbs natural yoghurt


Blend Zest spice paste and oil, then marinate lamb in a baking tray for a couple of hours in fridge.

Roast at 165°C, uncovered, until the meat is very tender, about 45 minutes to 1 hour. (The lamb can be finished on a BBQ if you want more colour.)

During this roasting phase, char the eggplants on all sides over a gas burner, turning for about 15 minutes.

Then transfer the eggplant, whole garlic and spice paste to a baking tray and put in the oven for 30 minutes until soft. Take out and cool.

Peel garlic and remove blackened skin from eggplant. Blend with sesame and yoghurt until smooth. Season if necessary.

Serve with lamb and Greek-style salad.

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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Pob’s Sweet Potato and Cauliflower Cakes Recipe

Makes 4 large cakes
Prep time: 10 – 15 minutes
Cook Time: 3-5 mins


2 tsp Zest Indian Spice Paste
1 large white sweet potato
1/4 small cauliflower cut into small florets
3 shallots sliced finely
1 handful basil leaves, finely sliced
1 egg
1/4 polenta for coating


Peel the sweet potato and boil whole until almost cooked, then add the cauliflower and cook until quite soft. Strain and cool slightly. Grate sweet potato into a bowl and add the other ingredients. Season with Zest Indian Spice Paste. and shape into small cakes. Roll in polenta and set in fridge for ten minutes. Shallow fry until both sides are golden brown. Serve with crisp green salad and minted yoghurt.

Created by: Pob, Zest Byron Bay

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Emma’s BBQ Salmon Kebabs Recipe

Prep time: 5-10 minutes
Cook Time: 5-10 minutes


1-2 tbsp Zest Nepalese Spice Paste
1 cup sour cream or plain yoghurt
300g salmon
Suggested vegetables:
mushrooms, capsicum
cherry tomatoes, zucchini


Cut vegetables and salmon into 2cm cubes and place onto sticks. Mix sour cream and Zest Nepalese Spice Paste together and coat kebabs. Cover and set aside in fridge for min 1/2 hour. BBQ until cooked and enjoy.

Created by: Emma Star, Cabarita

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Nepalese Lentil Dhal Recipe

Serves: 2 comfortably with rice and accompaniments


2 tsp oil or ghee
1 tsp mustard seeds
1 onion chopped finely
½ cup red lentils
2 tbs Zest Nepalese Spice Paste
1 cup vegetable stock
1 tomato deseeded and chopped
2 tbs thick set yoghurt
Fresh coriander leaves


Heat oil or ghee in pan and add mustard seeds. When they start to pop add onion and fry on low heat until soft. Then add lentils and Zest Nepalese Marinade and stir until well combined. Add stock and simmer until the lentils soften slightly. Add tomato and more water if necessary until the dhal has a loose porridge consistency. When lentils are soft, cool slightly and then stir in the yoghurt and serve topped with fresh coriander.