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Festive Tomato Salad

This recipe has been created as part of an ongoing collaboration with the Canberra blog Photo Before We Eat.

Side dishes add a pop of colour to your Christmas table. Whether you’re a family who likes a big turkey or some cold meat, this tomato salad will go perfectly.

Plus it’s red, green and white – could it be more Christmassy?

Coming into summer, tomatoes are just perfect and these lovely punnet of ‘Romatherapy’ are our current pick for best tasting tomato in the shop. Adding a sprinkle of celery salt mimics the great flavour combo of a Bloody Mary and it’s what gives this salad some extra kick.

Did you know that to get the BEST tasting tomatoes you should always leave them to come to room temperature before eating? Storing them in the fridge is fine for freshness but don’t eat them cold.

Ingredients

  • 3 punnets ROMATHERAPY tomatoes or other tomatoes, room temperature
  • 1 250g tub (approx) of bocconcini cheese (fresh mozzarella)
  • 1 small jar (approx 200g) marinated artichoke hearts, drained but not rinsed
  • 1 large handful of fresh basil, roughly chopped
  • 1 teaspoon celery salt
  • 1/2 teaspoon freshly cracked black pepper
  • 3 tablespoons olive oil

Method

  1. Chop the tomatoes into bite sized pieces. If using cherry sized tomatoes, in half is fine.
  2. Into a large salad bowl add the tomatoes, bocconcini, artichoke hearts and half the basil.
  3. In a separate bowl combine celery salt, pepper and olive oil to make the dressing.
  4. Drizzle this dressing over the salad ingredients and mix well.
  5. Sprinkle over remaining basil and allow to stand for at least 15 mins before serving, allowing the dressing flavours to be absorbed.

Crunchy Grape Salad

This recipe has been created as part of an ongoing collaboration with the Canberra blog Photo Before We Eat.

Some of you may know a Waldorf salad as being an American dish with grapes, nuts, salad and a creamy, mayonnaise dressing.

While mayo is delicious, sometimes it’s nice to go a little lighter and a bit healthier. This version changes it up with a greek yoghurt, dill and pink peppercorn dressing. There’s also the option to crumble in some blue cheese if that’s your thing.

Aussie grapes are beautiful this time of year so, pop in store and grab a bag this weekend fo

Ingredients

  • 1 bunch red grapes, we like Flame Seedless
  • 1 small Cos lettuce, shredded
  • 3 sticks of celery, finely chopped
  • 1 cup pecans
  • 4 rashers streaky bacon, sliced into pieces
  • 1/2 cup greek yoghurt
  • 1 tablespoon chopped dill
  • 2 tablespoons lemon juice
  • 1 teaspoon pink peppercorns, crushed
  • 1/2 teaspoon salt
  • blue cheese (optional)

Method

  1. In a dry frying pan, toast the pecans until warm but not burned. Set aside too cool.
  2. In the same pan, fry the bacon in batches until crisp, draining on a paper towel.
  3. Into a large salad bowl, add the shredded lettuce on the bottom.
  4. Top with all of the other ingredients.
  5. To make the dressing, mix the yoghurt, salt, lemon, peppercorns and dill.
  6. Drizzle over the salad ingredients and toss to combine.

Rice Paper Roll Sharing Platter

This recipe has been created as part of an ongoing collaboration with the Canberra blog Photo Before We Eat.

One of the best ways we’ve discovered to get the whole family eating vegetables is to give them heaps of choice and let them try what they like.

Rice paper rolls are a fresh and healthy option that’s interactive and fun. Put out a big platter of colourful veg with some grilled chicken (or other protein), a range of sauces, crushed peanuts and rice paper for a dinner that gets everyone involved.

You can pick up almost all of the ingredients – including the rice paper – on your next trip to Ziggys. (We recommend the Sriracha Mayo as a dipping sauce if you like a little spice.)

And if you’re stuck on how to make the rolls, take a minute to watch one of the many YouTube videos on the topic. Even the little ones can give rolling a go!

Ingredients

  • 1 packet rice paper
  • A bowl of lukewarm water, for softening your rice paper
  • About 500g grilled chicken or other meat/tofu
  • Red capsicum, finely sliced
  • Cucumbers, finely sliced
  • Carrot, grated
  • Purple cabbage, finely sliced
  • Fresh mango, sliced
  • Fresh coriander
  • Crushed peanuts
  • Sauces, such as Sriracha Mayo, Hoi Sin, Soy, Sweet Chilli or Aioli

Method

  1. Arrange all of the sliced ingredients, grilled chicken and nuts on a big platter and place in the middle of the table.
  2. Add a bowl of lukewarm water to be used for dipping the rice paper.
  3. Put some sauces into small bowls. You may wish to thin some of them out, such as the Hoi Sin, with a tablespoon of cold water or some lime juice in order to make them easier to dip.
  4. Each person can then dip their rice paper in the water and place on their plate.
  5. Top with ingredients, roll and dip!

Crispy Mexican Fish Salad

Now this is a colourful meal! A combination of crispy oven-baked fish with fresh veggies and a citrusy, herb drizzle make it the perfect, healthy dinner for the warmer months.

Once you’ve put all the ingredients together, serve it in a bowl, over rice or spoon into warm tortillas for easy-to-eat wraps.

Ingredients

  • 500g white fish (like basa or flathead)
  • 1/2 cup Panko breadcrumbs
  • 1 tablespoon Mexican seasoning
  • 2 tablespoons olive oil, plus a little extra
  • salt and pepper
  • 2 corn cobs
  • 1 avocado, cubed
  • 1 tin black beans, drained and rinsed
  • 1/2 red onion, finely chopped
  • 1 cup cherry tomatoes, chopped in half
  • 2 limes
  • 1 bunch fresh coriander
  • 1 garlic clove
  • 2 tablespoons cold water

Method

  1. Preheat oven to 180 degrees. Line a tray with baking paper.
  2. Chop the fish into small chunks, about 3cm long.
  3. In a bowl, combine the oil, juice of ONE lime, Mexican seasoning and breadcrumbs.
  4. Add the fish and mix thoroughly to coat.
  5. Spread the fish out evenly in one layer on the baking paper.
  6. Bake in the oven for about 20 mins or until crispy and golden. No need to turn.
  7. Bring a pot of water to the boil and cook the corn cobs until tender, then drain.
  8. Finely chop a handful of coriander and place in a small bowl.
  9. Add cold water, remaining lime juice and a drizzle of olive oil.
  10. Season with salt and pepper and set aside – this will be your dressing.
  11. Shave the kernels off the corn cobs and place onto your serving platter or in your salad bowl.
  12. Start adding your other salad ingredients: black beans, cherry tomato, red onion, avocado. You may wish to add other salad veggies like baby spinach, grated carrot, etc.
  13. Add the fish on top and drizzle with dressing.
  14. Serve as is, on a bed of brown rice or in warm tortillas.

Curried Egg and Chive Sandwiches

Spring racing carnival is all about the beautiful hats and champagne lunches. And what would a fancy lunch be without adorable finger sandwiches?

Sure, it’s not the sort of thing you make every day but it’s certainly fun for a treat. Cucumber is a favourite with the Queen, most people can’t pass up chicken and let’s not forget the Aussie touch: curried egg.

Recently we told you that Ziggys favourite potted herb company, The Little Fresh Group, would be stocking CHIVES! Snip some fresh chives into your egg sandwich for a burst of flavour and to break up the creamy egg.

Here’s a recipe for you to try.

Ingredients

  • 6 hard boiled eggs, mashed
  • 1/2 teaspoon curry powder
  • 3/4 cup good quality whole egg mayonnaise (or aioli)
  • 1 tablespoon chopped chives
  • salt and pepper to taste
  • fresh white bread

Method

  1. Combine the mashed egg with mayonnaise and curry powder.
  2. Taste and season with salt and pepper to your liking.
  3. Add chives and stir.
  4. Spread over slices of bread to make sandwiches.
  5. Remove crusts and slice into thin strips… if you’re feeling fancy!

This recipe has been created as part of an ongoing collaboration with the Canberra blog Photo Before We Eat.

Pumpkin Cheesecake Slice

Things have been a little spookier than usual over here at Ziggys.

If you follow us on Instagram – which you really should – you would have seen our tiny helpers who came in over the weekend to show you all how to carve a jack-o-lantern.

Ken filled up our little truck at Fyshwick with as many pumpkins as he could fit, all ready for you to take home and give the Halloween treatment. Some of you really impressed us, tagging @ziggysfresh in your social media pics.

And even our food blogger, Emma, got in the spirit whipping up a pumpkin inspired treat. Her Aussie Pumpkin Cheesecake Slice takes an American recipe from Midwest Foodie and adapts it using Australian ingredients and measurements.

Whether you celebrate Halloween or not, this is a unique treat you can try and makes the most of our sweet, delicious butternut pumpkins.

Click here for the recipe.

Gluten Free Cake Mixes

We all know that feeling. You’ve got guests coming over, you’re cooking up a storm, you’re run off your feet. And then you get a text:

“By the way, Jane is gluten free now. And Mark is a vegan.”

*Cue scream*

You panic. That chocolate sponge cake isn’t going to do much good and you don’t have time to learn how to bake with coconut flour!

RELAX. Ziggys has your back with our new range of WELL & GOOD gluten free cake mixes.

Not only are they delicious but they also come with a vegan recipe option on the back. Too easy.

So next time you’re in Fyshwick store, grab a box and give it a try. Our resident blogger, Emma from Photo Before We Eat, whipped up these beauties using the gluten free recipe version of the Chocolate Mousse Cupcakes and we can all vouch, they were perfection!

Congratulations Ingeborg!

Thank you to everyone who entered our website competition. The Lucky winner was Ingeborg Miklautz who won herself a hamper full of goodies and some Ziggys vouchers for correctly answering the question:

“In what year did Ken and Toni open their first fruit shop in Young?”

The answer was 1985. Congratulations Ingeborg, we hope you enjoyed your prize.

Kale Pesto

This recipe has been created as part of an ongoing collaboration with the Canberra blog Photo Before We Eat.

Did you know that Saturday was National Kale Day? Normally, veggies don’t garner much controversy but, you’d have to agree, kale is pretty divisive.

Some people love it, others mock it ruthlessly. For some it’s a symbol of Hipster culture… and that can go either way.

But one thing we can all agree on? It’s VERY good for you. Leafy greens are rich in iron, calcium and vitamin C.

So if kale smoothies aren’t your jam and you just can’t bring yourself to add it in with the ole meat and three veg, how about this delicious pesto? All the goodness – plus you can top it with a bucketload of cheese.

Give it a try this week. Once it’s made, simply toss through hot pasta and serve with grated Parmesan. And don’t forget to tag us @ziggysfresh in your pics!

Ingredients

  • 1 bunch kale
  • 2 cloves garlic (smoked is best, available at Ziggys!)
  • juice of half a lemon
  • handful of basil leaves
  • 1/4 cup toasted pine nuts
  • 1/4 cup cold water
  • 1/2 cup olive oil
  • pinch of salt

Method

  1. Wash the kale and remove the stalks.
  2. Place in a food processor with all the ingredients except the olive oil.
  3. Blitz until fairly well processed. You may need to scrape the sides a couple times.
  4. With the motor running, add the olive oil in a steady stream.
  5. Store in a jar in the fridge for up to three days but much better used fresh.
  6. Serving suggestion: boil some pasta til al dente, reserving one cup of pasta water. Tip the pasta back into the saucepan over medium heat. Add a generous amount of pesto and some of the pasta water to loosen. Stir and top with lashings of grated cheese. Serve immediately.

Asparagus and Halloumi Quiche

This recipe has been created as part of an ongoing collaboration with the Canberra blog Photo Before We Eat.

As spring arrives, one of the first bits of green you’ll see in a fallow veggie patch is a tiny asparagus shoot, making its way toward the sunshine. Crisp and sweet, it’s the perfect addition to your new season recipes.

Here at Ziggys we are loving the tender, vivid green asparagus that’s coming into the store. It’s so young and willowy that you can easily enjoy it raw in a salad or as part of this beautiful quiche with halloumi.

Ingredients

  • 200g plain flour
  • 100g chilled butter, cubed
  • pinch of salt
  • 1/2 teaspoon dried garlic (garlic salt)
  • 4 tablespoons ice cold water
  • 2 bunches asparagus
  • 200g block of halloumi, grated
  • 6 eggs
  • 1 teaspoon dried chives
  • salt and pepper

Method

  1. Process the flour, cold butter, salt and dried garlic until it resembles sand.
  2. With the processor running, add the ice cold water in a steady stream. As soon as the mixture forms a ball, stop the processor immediately. The secret to a light, crisp pastry is working the dough as little as possible.
  3. Roll the dough out to about 3/4 cm thick and press into a quiche tin. Prick all over with a fork and place in the freezer for about 20 minutes.
  4. Preheat the oven to 180 degrees.
  5. In a bowl beat the eggs adding chives. Season with salt and pepper.
  6. Add most of the grated halloumi, reserving a tiny bit to sprinkle on top.
  7. When the oven is hot, remove the quiche pastry from the freezer, line with baking paper and fill with rice to weigh it down during the blind bake.
  8. Bake in the oven for about 15 minutes. The sides should be just starting to go golden.
  9. Remove the rice and baking paper. These can be re-used, just be careful as they will be very hot. If your base still looks a little doughy, it’s ok to pop it back in the oven for 5 or 10 minutes.
  10. Once the pastry shell is out of the oven, fill with the egg and halloumi mixture.
  11. Trim the ends off your asparagus and arrange them on top of the quiche.
  12. Sprinkle with a little halloumi and bake until puffed up and golden – about 25 minutes.

Champagne Melon Mocktails

This recipe has been created as part of an ongoing collaboration with the Canberra blog Photo Before We Eat.

Pink watermelon is a perennial favourite but this summer it’s going to be all about the yellow champagne melon. It’s like the Chandon of melons!

Now, in spite of the name, today we’re making mocktails. Deliciously fresh and vibrant tasting watermelon drinks with a hint of ginger and kaffir lime. We’d even go as far as to say they’re good for you.

Of course, if you want to add a splash of your favourite tipple – maybe even some real champagne – who are we to judge?

Ingredients

  • 1 large wedge of champagne melon
  • 2 cups coconut water
  • 2 kaffir lime leaves, extra for garnish
  • 2 cm ginger
  • 4 fresh passionfruit
  • 4 short wooden skewers

Method

  1. Remove the rind from the watermelon and chop roughly, reserving four small wedges with rind still on for garnish.
  2. To a blender add the watermelon, coconut water, kaffir lime leaves and ginger.
  3. Pour the mocktail into glasses and stir in a tablespoon of fresh passionfruit.
  4. To make the garnish, thread a piece of watermelon onto a wooden skewer then weave a kaffir lime on next to it.

Roasted Strawmato Pasta

This recipe has been created as part of an ongoing collaboration with the Canberra blog Photo Before We Eat.

I know what you’re thinking: what on earth is a strawmato?!

Shaped like a smooth strawberry, it’s one of the many new varieties of tomato popping up on our shelves. Sold on the truss, they’re just delightful and make a pretty addition to a tray of roasted heirlooms.

Piling a tray with tomatoes of all shapes, colours and sizes is one of the quickest – and prettiest – ways to make a spring pasta dish.

Give this recipe a go over the weekend and tag us in your photos.

Ingredients

  • About 25 strawmatoes, or other cherry sized tomatoes
  • A selection of about 3 or 4 heirloom tomatoes in different colours
  • 6 cloves of garlic
  • Half a packet of bucatini pasta (about 250g)
  • Olive oil (plenty!)
  • 2 tablespoons balsamic vinegar
  • 1/3 cup panko breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • A handful of parsley, finely chopped
  • Sea salt and cracked pepper

Method

  1. Line a metal tray with baking paper and preheat your oven to 180 degrees.
  2. Slice small tomatoes in half and the rest into slices about 1cm thick.
  3. Arrange the tomatoes and unpeeled garlic cloves on the tray in one layer.
  4. Drizzle generously with olive oil, salt, pepper and balsamic vinegar.
  5. Roast the tomatoes in the oven for about 30 mins or until soft, caramelised and even slightly charred.
  6. In the meantime, boil the bucatini and drain.
  7. Add about three tablespoons of olive oil to a small frying pan and heat on medium.
  8. Once the oil is hot, add the breadcrumbs and stir until crisp. Sprinkle with parsley.
  9. Remove the tomatoes from the oven and toss through the pasta in the tray to absorb the pan juices and allowing some of the tomatoes to squash. 
  10. Sprinkle with grated Parmesan and the breadcrumb mixture then return to the oven for five mins.
  11. Season and drizzle with a little more olive oil. Serve immediately.

Rhubarb and Pistachio Crumble

The weather may be turning icy again here in Canberra but we don’t mind one bit. You know why? Plenty more cozy nights in to enjoy this rhubarb and pistachio crumble!

Such an easy recipe to make, even the kids could do it for you. (Hint, hint.)

Rhubarb is beautiful at the moment and if you’ve never cooked with it before, here’s your chance. Make sure to tag us in your photos when you give it a try.

Ingredients

  • 1 bunch of rhubarb
  • 2 apples, preferably Yello or Golden Delicious
  • 3 tablespoons brown sugar
  • 1 vanilla pod

Crumble Topping

  • 1 cup of rolled oats
  • 1/2 cup desiccated coconut
  • 1/2 cup plain flour
  • 1/2 cup chopped pistachios
  • 1/2 cup brown sugar
  • 1 tablespoon caster sugar
  • 100g of unsalted butter, melted

Method

  1. Preheat your oven to 160 degrees.
  2. Wash the rhubarb stems and chop into roughly 3cm lengths.
  3. Peel, core and chop the apples. Combine with rhubarb in a separate bowl.
  4. Add the brown sugar and vanilla seeds, scraped from the pod. Pour into a medium sized baking dish.
  5. Combine all of the dry crumble ingredients in a bowl. 
  6. Add the melted butter and stir until combined but not too long, it should be clumpy.
  7. Spoon this mixture over the rhubarb and bake for 40 mins or until the top is golden. 
  8. Sprinkle with caster sugar before serving.

* The crumble can also be made and reheated later, simply stop cooking about ten minutes early and then reheat on low when required.

This recipe was published on the blog Photo Before We Eat and is part of an on-going collaboration with Ziggys Fresh.

Citrus Sunshine Slice

Photo and recipe created for Ziggys Fresh by Photo Before We Eat.

It’s almost time to say goodbye to beautiful, winter citrus so make the most of it with a pretty slice that’s just bursting with spring sunshine.

This recipe isn’t as tricky as it looks, just an upside down cake with a bit of creative fruit placement! It uses blood oranges, cumquats and cara cara oranges, all available at Ziggys.

Click here for the recipe.

If you give it a try, we’d love for you to tag us in your pics on Instagram or Facebook. See you at the Markets!

Ingredients

  • A selection of citrus such as cumquats, blood oranges, cara cara oranges, navels, etc. ends trimmed, sliced into 1/2 cm discs.
  • 80g butter, plus an additional 150g for the cake batter.
  • 4 tbsps brown sugar
  • 1/2 cup orange juice, plus an additional 
  • 1 cup white sugar 
  • zest of one orange
  • 3 eggs
  • 1/2 cup milk
  • 200g self raising flour

Method

  1. Line a lamington tin with baking paper and preheat your oven to 160 degrees.
  2. In a small frying pan on low, add the 80g of butter and the brown sugar, stirring until dissolved and bubbling.
  3. Add 1/2 cup orange juice and heat stirring for a couple minutes until bubbling again.
  4. Pour the warm mixture into base of the lamington tin and arrange sliced citrus on top, filling the gaps with halved and fractioned pieces. Set aside.
  5. In a mixer, beat the butter and white sugar until pale and creamy.
  6. Add the eggs one at a time, ensuring each one is well combined before adding the next.
  7. Add orange zest, milk and orange juice. Beat until well combined.
  8. Fold in the flour to form a batter. 
  9. Carefully pour the batter over the citrus slices and smooth the top.
  10. Bake for 45 mins or until golden and cake springs back when touched. 
  11. Allow to cool in the tin for about ten minutes before turning out onto a tray upside down, revealing the citrus sunshine.

Fresh Awards Winners

Recently the Ziggys crew headed up to Sydney as nominees in the Best Medium Greengrocer category at the Sydney Markets Fresh Awards. And guess what?

WE WON!

Both the Belconnen and Fyshwick stores were nominated in this prestigious category and we are so proud to say that the Ziggys Fresh Fyshwick shop came out on top.

The prestigious award covers both the ACT and NSW with extensive criteria reviewed in order to determine a winner. This is the second time the Fyshwick store has won the prize though, being a family business, we see it as a win for both stores.

A massive thank you to our dedicated staff, it is a real team effort to maintain our high standards of quality day after day.

Thank you to all our tremendous suppliers and growers. And, of course, our loyal customers who make our job such a pleasure.

To celebrate our win, Ziggys Fresh Fyshwick is hosting a series of three family fun days on Saturday 10, 17 and 24 August. Come along and celebrate with us from 10am. There will be balloons, face painting, music and tastings.

See you at the Markets!