Recipes - Ziggys Fresh | Fyshwick
148
paged,page-template-default,page,page-id-148,paged-2,page-paged-2,theme-ziggys,bridge-core-2.2,woocommerce-no-js,ajax_fade,page_not_loaded,,qode_grid_1300,footer_responsive_adv,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,columns-3,disabled_footer_top,wpb-js-composer js-comp-ver-6.1,vc_responsive
 

Recipes

Ingredients 1 bottle light, white wine, chilled 2 bottles Fever-Tree ginger ale 1 white nectarine, sliced 10 cherries, pitted 1/2 cup pomegranate seeds Ice Mint to garnish Method Add copious amounts of ice to a jug. Pour in the wine and ginger ale. Add fruit. Stir. Top with fresh mint.
Ingredients 1 ham, skin removed and fat scored 1 whole lime Juice of 1 lime 1/2 cup sweet chilli sauce 1/2 cup brown sugar About 20 toothpicks Method Preheat oven to 180 degrees. Combine lime, chilli sauce and brown sugar in a microwave safe bowl. Microwave for 1 minute and stir until smooth. Place ham on a wire rack in a baking dish. Wrap hock in foil to prevent burning. Brush glaze onto the scored
Ingredients 600ml thickened cream 2 mangoes 1 tin sweetened condensed milk Method Remove the flesh of each mango. Puree the mango in a blender. Whip the cream until stiff peaks form. With the mixer running add the condensed milk in a steady stream. Do the same with the mango puree. Serve in pretty glasses or jars, garnished with fresh fruit. This recipe may also be frozen and served like ice cream.
Lunar New Year is this Saturday. It is thought that at this time, eating foods which sound like prosperous qualities will mean these will be bestowed upon you in the coming months. The word Lychee in Chinese sounds a bit like ‘close family ties’. By eating lychees, tradition says you will become closer to your loved ones. Plus lychees are also delicious! Try them in this sticky pork stir fry. This recipe has been created
Last weekend our resident foodie, Emma from Photo Before We Eat, held a Pavlova Board demonstration at our Fyshwick store just in time for Australia Day. Filling a board with everything your guests would want to top their pav is a fun way to make dessert interactive. While Emma was there she made fresh mango curd with a zesty twist of lime. Mangoes provide a rich sweetness and gorgeous golden colour, while the addition of fresh