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
This recipe has been created as part of an ongoing collaboration with the Canberra blog Photo Before We Eat. Your kids will get pretty excited when you tell them they’ll be having corn chips as part of their dinner! Be it a regular day or at a party, nachos always feel festive and fun. Topped with a homemade nacho sauce, cheese and lots of fresh herbs and veggies, we like to think it all balances out.
A little bit of work on the weekend and you’ll have a delicious lunch option for the week ahead. Simply roast some veggies, make the couscous and stir everything together with some fresh herbs. Works as a side dish, salad or on its own. Too easy! Ingredients 1 sweet potato, peeled and cut into 2cm chunks 1 packet pre-cooked baby beetroot, quartered 4 baby squash, quartered, or one small zucchini cut into 1 cm discs
Sweet potato has been enjoying the spotlight for quite a while now. It’s healthy and filling but, mainly, we just like the taste! When you add bacon and cheese, there’s just a whole lot of happiness in one dish. Ingredients 2 medium or 1 very large sweet potato (about 600g), chopped into 2cm chunks 2 tablespoons olive oil 1/2 teaspoon cinnamon 1/2 teaspoon cumin 1/2 teaspoon sweet paprika 1 teaspoon salt 500g firm ricotta cheese
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