Nourish Sydney in Sydney, Australia | Food delivery service

Nourish Sydney

Locality: Sydney, Australia

Phone: +61 2 9693 1444

Address: 3/25 Ossary Street, Mascot 2020 Sydney, NSW, Australia

Website: http://www.nourishsydney.co/

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31.01.2022 Already planning for next weekend? Let us take the pressure off by having a couple of our delicious meals on hand for when you don’t have time to think or cook. Our slow braised chicken w coconut, young ginger & coriander and a side of coconut rice is ideal for lunch or dinner when you want something nourishing and delicious without the hassle. Orders close tomorrow at 12pm for delivery on Friday, find our webpage link in our bio.

22.01.2022 MEET THE TEAM / This is Isabel. Our office manager and head delivery driver. It can get pretty stressful out on the road while managing multiple delivery deadlines, Sydney traffic and precious cargo onboard, but Isabel handles it with grit, determination, grace and the biggest smile. She is the driving force behind our team and we are so lucky to have her.

20.01.2022 PERSIMMON, POMEGRANATE, RADICCHIO & WALNUT SALAD. Now that you know how to use Persimmon, why not give them a go in this vibrant salad. 3 x medium Fuyu Persimmon, peeled 1 x radicchio head, torn cup pomegranate seeds ... cup toasted walnuts cup mint leaves 1 x eschallot 2 Tbsp sherry vinegar 3 Tbsp walnut oil (or extra virgin olive oil) Salt and pepper to taste 1. To make dressing, thinly slice eschallot and mix with sherry vinegar and a good pinch of salt. Allow mixture to steep for 10 minutes and then whisk in walnut oil. Add pepper and adjust seasoning to taste. 2. Core and slice persimmons thinly. Place in salad bowl and dress with vinaigrette. 3. Add radicchio leave and toss gently with hands until the leaves are coated in the vinaigrette. 4. Rearrange persimmon pieces so they are on top of the radicchio, and scatter with mint leaves, pomegranate seeds and walnuts. Serve. See more

18.01.2022 We all need a super easy and delicious cake recipe in our repertoire that you can depend on to turn out perfectly every time. This light and fragrant olive olive cake is exactly that. We love using meyer lemons for their incredible fragrance and flavour, however you can substitute them for regular lemons too. LEMON & OLIVE OIL CAKE INGREDIENTS ... 2 x 50g eggs 1 cups caster sugar cup extra virgin olive oil 1 tsp vanilla extract cup milk Zest of 2 meyer lemons and juice of 1 meyer lemon 1 cup plain flour 1 heaped tsp baking powder tsp baking soda Pinch of salt Icing sugar for dusting METHOD 1. Preheat oven to 175 C and butter and flour a 23cm round cake pan. 2. In a large bowl, whisk eggs and sugar. 3. Add olive oil, vanilla, milk, lemon zest and juice and mix well. 4. In a separate bowl, sift flour, baking powder, baking soda and salt. 5. Add dry ingredients to olive oil batter and stir until just smooth. 6. Pour into prepared pan and bake for 35 to 40 minutes, or until cooked. 7. Let cake cool completely, then turn out onto a plate and dust with icing sugar. #meyerlemon #nourishsydney #oliveoil #cake Song credit: Beautiful Morning by Mixaund | https://mixaund.bandcamp.com Music promoted by https://www.free-stock-music.com See more

11.01.2022 MEET THE TEAM / This is Isabel. Our office manager and head delivery driver. It can get pretty stressful out on the road while managing multiple delivery deadlines, Sydney traffic and precious cargo onboard, but Isabel handles it with grit, determination, grace and the biggest smile. She is the driving force behind our team and we are so lucky to have her.

08.01.2022 GUIDE TO NOURISHMENT / Persimmons are at the peak of their season at the moment but are often overlooked because people don’t exactly know how to eat them. The important thing to know is there are two varieties - the original persimmon is larger and heart shaped, and is best eaten once the fruit is very mature so that the flesh is so soft it becomes jelly-like and is very sweet. The fuyu persimmon is smaller and flatter, and can be eaten like an apple when crisp and crunchy or once they soften up with time.

06.01.2022 Already planning for next weekend? Let us take the pressure off by having a couple of our delicious meals on hand for when you don’t have time to think or cook. Our slow braised chicken w coconut, young ginger & coriander and a side of coconut rice is ideal for lunch or dinner when you want something nourishing and delicious without the hassle. Orders close tomorrow at 12pm for delivery on Friday, find our webpage link in our bio.

05.01.2022 PERSIMMON, POMEGRANATE, RADICCHIO & WALNUT SALAD. Now that you know how to use Persimmon, why not give them a go in this vibrant salad. 3 x medium Fuyu Persimmon, peeled 1 x radicchio head, torn cup pomegranate seeds ... cup toasted walnuts cup mint leaves 1 x eschallot 2 Tbsp sherry vinegar 3 Tbsp walnut oil (or extra virgin olive oil) Salt and pepper to taste 1. To make dressing, thinly slice eschallot and mix with sherry vinegar and a good pinch of salt. Allow mixture to steep for 10 minutes and then whisk in walnut oil. Add pepper and adjust seasoning to taste. 2. Core and slice persimmons thinly. Place in salad bowl and dress with vinaigrette. 3. Add radicchio leave and toss gently with hands until the leaves are coated in the vinaigrette. 4. Rearrange persimmon pieces so they are on top of the radicchio, and scatter with mint leaves, pomegranate seeds and walnuts. Serve. See more