Zest Cooking in Riddells Creek, Victoria | Grocers

Zest Cooking

Locality: Riddells Creek, Victoria

Phone: 613421087446

Address: 2/45 Mahoneys Road 3431 Riddells Creek, VIC, Australia

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25.01.2022 We had a really casual dinner last night. Whilst other things were on the menu, there were two dishes that I wish to mention! The first was carrot, quinoa and feta soup - really quite delicious - photograph below! And the second dish was a slice of Blueberry tart which was quite delicious as well! It principally is a tart filled with semi sweet filling and loads upon loads of Blueberries - see photograph below.

25.01.2022 Another great dinner was held last night! It started with a hors d'oeuvres of a Bloody Mary ceviche consisting of marinated snapper with tomato, celery and avocado in a vodka sauce - this was served on a Chinese spoon (photo). This was followed by Tuna sashimi with a wasabi cream, pickled ginger, salmon roe and puffed rice (photo); a demitasse cup of curried green pea and lettuce soup with a Parmesan crisp on top (photo); miso and brown sugar ice cream as a palate cleanser (photo); pickled beetroot, poached salmon, and horseradish and dill cream (photo); and finally a variation of a dish previously published, which was tea crusted poached pears with white chocolate and mascarpone parfait, with a jug of strawberry tea to be poured around the pears and the parfait (photo). A really delicious dinner!

24.01.2022 Pedro Ximenez braised beef cheek is changed somewhat from the recipe originally described by Frank Camorra of MoVida fame, but still has that luscious tenderness of slow cooking! It is served on a cauliflower puree with Pedro Ximenez jus over it all! It tastes absolutely yum!

22.01.2022 A delicious dinner party was held last night and four dishes were especially notable. The first was an hors d ‘oeuvres of a crab filling surrounded by smoked salmon - picture 1. The second was a combination of three tiny dishes - a cup of basil and garlic infused tomato broth with tiny chive pieces on top; a Nahm Jim oyster; and a shot glass of fennel mousse, marinated scallop with rice crackers on top - picture 2. The third dish consisted of sweet corn custard at the bottom; spanner crab, almond gazpacho, almond jelly and finally ground pop corn powder - yum! - picture 3. And the fourth dish was a palate cleanser consisting of from the base upward - coconut mousse, coconut water jelly, and lychee and coconut sorbet - picture 4.

22.01.2022 BEEF TENDON PUFFS. I had this recipe for a long time, and suddenly got the urge to attempt it! So I bought some tendons from the butchers, and pursued this time consuming process of making these tendon puffs. And although it was a very long process - the end result is delicious! It is firstly necessary to boil the tendons very slowly for about six hours. Then remove them from the saucepan and cool them down, and compress them overnight in the refrigerator. The next day, the block of tendons was sliced very finely, and left to dry out in a very low oven for 13 hours. They were then placed in hot oil, and after they puff up - take them out of the oil and sprinkle some paprika-salt mixture on them and eat them - they taste yummy!

21.01.2022 We had a vegetarian dinner last night - it started with a hors d'oeuvres of a cheese ball in Katafi pastry with lemon and mint granita. Next followed - an Indian entree of Dahl with Garam Marsala, cucumber Raita and papadams (photo); this was followed by fennel and potato soup with a dash of Pernod (photo); the palate cleanser was lemon curd ice cream (photo), which was followed by seven different types of mushrooms on spaghetti (photo). The dessert was Chai spiced tapioca pudding with cinnamon ice cream (photo); and finally there was butternut pumpkin and coconut cake (photo).

20.01.2022 At a dinner on Saturday night, a Peruvian dish made a grand entrance to the menu and it tasted really good! It is 'a take' on the dish created by Chef Paul Wilson which is 'Lima style Ceviche', and uses corn and chilies in a variety of forms, and white fish. The Peruvian products are readily available from Tierras Latinas in NSW, Australia.

18.01.2022 At a dinner last Saturday night, a veal dish made its entrance onto the menu, which had wide acclaim! It was Veal 'scaloppini' with mushrooms and macadamia nuts and salted chicken skin. It was presented only as a small entree sized dish, and it was really delectable. Basically it consisted of mushrooms and veal braised together and served at the base of the 'pile', macadamia nuts; salted chicken skin and a garnish on top.

18.01.2022 COME ALONG TO THE VEGAN GLUTEN FREE COOKING DEMONSTRATION which will be held on Wednesday 29th April 2020 at 7.00 pm at the home of Leah Goldman - 75a Halifax Street, Brighton, 3186. Seven recipes will be shown which includes the making vegan ravioli dough and vegan ravioli; vegan gnocchi and vegan Parmesan cheese; the vegan dough for making small free standing pies; vegan 'popcorn' nuggets; the making of vegan pancakes; and finally the vegan dough for making a sweet tart and... the chocolate raspberry filling put inside it. Please do not eat dinner beforehand, because you will be tasting samples of all the recipes being demonstrated. A complete recipe book will be given out, and the cost of the course is $110. The course is limited to 12 participants who are accepted on a first come, first served basis. Acceptances should be addressed to [email protected] by the 17th April 2020. See more

17.01.2022 Four new dishes are on Zest Cooking's menu! The first is a small biscuit that is packed full of cheddar cheese with a hint of cayenne pepper - just delightful and really yummy! (Figure 1). The next dish is a combination of a Thai scallop with Thai sauce on a mint, Thai basil and red chilli base; and a Gin, cucumber and dill oyster (figure 2). Then there is a special combination dish researched by Grant Achatz (he runs the Alina restaurant in Chicago, USA) of vanilla ice cream, soft Italian meringue covered by kelp oil - this is a truly delightful dish! (Figure 3). And finally there is a strawberry cannoli combination with yoghurt sorbet - another marvellous dessert (figure 4).

16.01.2022 Another exciting dinner occurred on Saturday night! It started off with an Aperol and Orange granita (photo) and a Chinese spoon full of marinated Kingfish with sea weed and toasted sesame seeds, and Shiso leaves (photo). For the degustation dinner there was marinated scallops in mint and chilli with peanuts and micro herbs on top (photo). Then there was a Morton Bay bug and prawn raviolo, with Kecap manis, coriander and Thai basil (photo). This was followed by a ginger marin...ated quail with mango sauce (photo). A lime, papaya and yoghurt sorbet followed (photo). Then chicken satay ravioli with pickled cucumber (photo); passion fruit cream (photo); mango and vanilla sorbets on a sesame brittle with lime sherbet and dried flowers (photo) loosely based on a dessert served at 'Sepia' in Sydney, Australia. And finally a sweet beetroot tart with creme fraiche was served. A really 'yummy' meal! See more

16.01.2022 Another successful dinner party was held on Saturday night. I was very excited because the hostess chose a dinner with a 'tea pairing menu' - that is a different flavour of tea to suit each course! The guests started off with a mango, ginger and lemongrass drink (photo) and a goat cheese and quince paste ball - deep fried and placed on a basil leaf in a Chinese spoon (photo). Then a range of dishes were served which included scallop tartare with white chocolate served with ...Sencha tea; duck and wild mushroom raviolo with caramelised pear (photo) served with Chrysanthemum tea; Oolong smoked quail with a mandarin ginger dipping sauce (photo) served with Lapsang Souchong tea; an apple cornet as a palate cleanser; pea, macadamia nuts and mushrooms with lamb and wildflowers served with Jasmine tea; white chocolate bavarois with chocolate chilli soup served with English Breakfast tea; sticky date soufflé and butterscotch sauce once again served with English Breakfast tea; and then the dinner was finished off with a small lemon curd tart with a green tea truffle (photo). See more

15.01.2022 Another interesting dinner was held on Saturday night. The menu was a degustation menu and the meal proceeded as follows: Firstly there was goat curd, tuna tartare, dashi jelly with various micro herbs (photo); then ginger marinated quail in mango sauce (photo); then roast duck and prune pie on rhubarb and currant chutney; pea and mint soup with creme fraiche (photo); papaya, lime and yoghurt sorbet; Jamaican goat curry on cucumber pickle (photo); passion fruit mousse (photo)...; the marshmallow and the mousses (two photos) - the central hemisphere consisted of an outer layer of passion fruit marshmallow, inside which there was mango mousse; and inside of that was chocolate mousse - yummy! All of this on a raspberry custard base with tropical granita over it. Finally there was a passion fruit and chilli macaroon. What an enjoyable dinner that was!! See more

15.01.2022 A martini glass full of exciting details! It consists of watermelon pieces marinated in Tequila, Cointreau and lime juice; marinated swede pieces placed up the sides of the glass; diced cucumber, tuna sashimi pieces, yuzu yoghurt and a dressing containing Jalapeño chillies - a real 'wow' of a dish served as an entree.

13.01.2022 A few more dishes to tempt your appetite! A sushi rice basket was first - this consisted of nori seaweed on the outside, and this was filled with a mixture of sushi rice, avocado, cucumber, omelet pieces, sashimi tuna and ocean trout, wasabi, pickled ginger and salmon roe on the top (photo) . Then there was a classical pairing of beetroot and horseradish - just yum! (photo); then there was a fish dish; and then mango bavarois, with raspberries, strawberries and coconut cream (photo); then caramel popcorn sundae (photo); and finally a gluten free cake of chocolate and orange (photo).

13.01.2022 Another dinner party was held on Thursday evening - the clients chose a degustation dinner, and it was a fabulous evening! It started with a marinated scallop dish with white chocolate, and white chocolate foam (photo). This was followed by a Morton Bay bug and prawn raviolo in a Ketchup Manis sauce. The next dish was a marinated quail with ginger and mango sauce (photo). This was followed by a curried cauliflower soup in a demitasse cup with crab meat and curry oil (photo). Next was a lime and green tea palate cleanser (photo). This was followed by sous vide lamb with mushrooms, peas, macadamia nuts and wildflowers (photo). Then there was a Blancmange with strawberries (photo); Tiramisu in a flower pot; and finally a small lemon curd tartlet - yummy!

12.01.2022 A fantastic degustation dinner was held last night, with nearly all new dishes! It started with a hors d'oeuvres of nectarine and elderflower granita together with a goat cheese ball with quince in the centre - picture 1. The first degustation dish was a sashimi of tuna with three jellies - apple and sake; pickled shiso, and soy and wasabi, with puffed rice and nori seaweed powder on the top - picture 2. Then there was a duck and mushroom pie with a spicy chicken jus surround...ing it - picture 3. A Kingfish sashimi with yuzu, chilli and creme fraiche paste, grapes and finger lime - picture 4. Fennel ice cream was next - picture 5. This was followed by Pedro Ximenez braised beef cheek and cauliflower puree - picture 6. The first dessert was pineapple roasted gelato and spiced yogurt sorbet on cucumber jelly - picture 7. And the second dessert was sheeps milk yogurt and almond panna cotta with citrus gel and Pinot noir infused fruit - picture 8. See more

11.01.2022 Last night, we had a delectable vegetarian dinner! There were three items from the menu that I wish to share with you. The first was a chocolate coated, chickpea flour profiterole. The profiterole was originally made to go with a chicken liver parfait on the inside, but because the dinner was vegetarian - I made a Gorgonzola cream to go inside the profiterole. The overall effect was delicious! And what is great - gluten free people can eat it! (photo) The next item was an e...xpression of Beetroot and was comprised of three tiny dishes. On the left was a Beetroot raviolo in a Beetroot dressing; the second item was a shot glass of Beetroot infused with horseradish. And the third item was a Beetroot terrine together with target Beetroot, yellow Beetroot and baby red Beetroot - the latter had a pine nut dressing on it. (photo) And the third dish was a combination of watermelon, tomato and balsamic jelly with goat curd on top and this was accompanied by a small amount of almond and mint salad- yum! (photo) See more

11.01.2022 One dish that I have been meaning to put on line for a while, is my interpretation of Heston Blumenthal's 'Tiramisu in a flower pot'. The whole dessert fits into a little flower pot, and consists of a thin disc of dark chocolate; coffee infused sponge biscuits mixed in with a Marsala cream; another thin disc of dark chocolate; then 'soil' on top, consisting of a mixture of crystallised dark chocolate, caramelised granola, cocoa and white chocolate - all minced up and mixed with hazelnut oil - to create the soil! And 'planted' within the soil are two pairs of baby mint leaves that are back coated with chocolate! It is truly a 'picture perfect' small dessert! Yum!

11.01.2022 I recently prepared a dish that is an off shoot of the dish prepared by Heston Blumenthal and features in his book 'Heston Blumenthal at Home' - it is Red cabbage gazpacho with mustard ice cream - it is a beautiful dish and it tastes absolutely delicious!

07.01.2022 At a dinner party on Saturday night - four dishes were noteworthy! The first dish was duck and wild mushroom ravioli with jus and caramelised pears - picture 1. The second dish was warm beef carpaccio with potato and taro filling all in a mushroom tea - picture 2. The third dish consisted of a passionfruit cream at the base of a glass, a layer of mango jelly, a layer of coconut tapioca, and mango and passionfruit on top, accompanied by a mango and passionfruit sorbet - picture 3. And the final dish was a slice of Banoffee tart - an English tart that contains bananas and toffee - picture 4.

07.01.2022 Derived from Le Cordon Bleu's recipe using Langoustines, is the present dish using Australian prawns, and is entitled a 'prawn filo pastry roll with mango and ginger chutney with some Espelette pepper'. As the picture shows, this is a very small dish and a good addition to a degustation meal. It consists of a prawn mousse wrapped in filo pastry - gently and quickly fried, with a beautiful chutney on top, and surrounded by Espelette pepper which is a type of chilli powder. It tastes absolutely delicious!

07.01.2022 At a recent dinner, a fennel, pecorino cheese and chilli biscuit was a great hit as a hors d'oeuvres. It tasted just yum!

05.01.2022 Another very interesting dinner was held last night! The first small dish was a mixture of coconut milk, chilli, tomato and sea grapes - seaweed that has small protuberances out of the main stem, that when bitten into produce a sea like flavour! (Photo). Next there was a dish similar to the one constructed by Andrew McConnell, which consisted of avocado, pickled cucumber and radish slices, all topped with raw tuna which had a soy dressing and Kombu powder scattered over the d...ish - really beautiful (photo)! The next dish was a demitasse cup of Asparagus and jalapeño powder soup (photo). Then there was a palate cleanser of coconut sorbet (photo). Next was Champagne poached salmon in a butter sauce (photo); and finally there was a dessert consisting of white chocolate mousse, lemon curd, candied orange pieces and some raspberries. This was covered by crushed pistachio nuts, fragments of ginger crisps with a scoop of ginger ice cream on top - yum! (Photo). See more

05.01.2022 Have YOU had some edible BUGS today? I became quite interested in the concept of consuming edible bugs, after I read in the Hospitality Magazine Newsletter (Cirrus Media publication) about the large number of people consuming bugs (80% of the world population consume bugs) and the fact that a number of Chefs were putting bugs in the food that they produce - eg: Anna Polyviou from the Shangri-La Hotel in Sydney, who makes amongst other things Ants and orange flourless cake, a...nd Rene Redzepi from Noma in Denmark, who makes, among other things Tartar of beef and Ants. As long as the insects are prepared correctly - their consumption can be very fulfilling! So - I made chocolates containing edible bugs. The edible bugs can be bought on line from http://www.ediblebugshop.com.au, and I bought the following - 'Mixed Insect Pack; Roasted Mealworms; and Dehydrated Ants - see pictures below; and the recipe that I used was as follows: 0.2 grams of dehydrated ants (1 vial), 10 grams of mealworms, 10 grams of mixed insects including cockroaches, crickets and mealworms, 30 grams of caster sugar, 80 grams of dark chocolate, and 80 grams of milk chocolate. The total mixture was heated up in a bowl over a pan of boiling water, and then the mixture was placed into moulds, and then after refrigeration, the chocolate was formed! I gave them to my guests at a dinner party, initially not informing them of the contents of the chocolate, but just saying that the chocolates tasted very nice. The guests each had a chocolate and they fully agreed with my assessment. It was at that stage that I told them what was inside! Some of the guests freely admitted that had they known beforehand, they may not have tried it - but all said that the taste was marvellous! So - will YOU have some edible bugs today?

05.01.2022 At a dinner party last night, I served a small drink that was really tasty! It was a coconut drink, that contained coconut milk, coconut water as well as some cinnamon and nutmeg.

05.01.2022 Another interesting dinner was held tonight. The meal started with prawn and bug raviolo in a ketchup manis - rice vinegar sauce - this has been on previous menus. Then there was duck and prune pie on rhubarb and currant chutney - see previous menus; there was curried cauliflower soup with crab meat and curry oil (photo); next was beef tenderloin marinated in soy and Mirin and poached in spiced chicken stock. This was served on mashed potatoes, caramelised pears, wild flowers, and had reduced chicken stock around it (photo); this was followed by five spice chocolate mousse with crystalline ginger on top (photo); a coconut and mango dome on strawberry coulis (photo); and finally a goat curd tartlet with strawberries (photo). It was a really delightful dinner!

04.01.2022 Well - another Fantastic night last night! The dinner started off with Scallop tartare and white chocolate - a small but really yum dish (photo). Then there a very interesting dish modelled on one of Heston Blumenthal's recipes, but this dish was called Smoked trout sorbet on toast with trout ballotine, Samphire and seaweed (photo)! Then there was marinated quail in lime and coconut sauce served on a bed of couscous (photo). Then pea, mushroom and macadamia with lamb and wild...flowers in a lamb jus (photo); then Granny Smith apple ice cream in a Brik pastry cornet (photo). Horseradish crusted salmon on a bed of cucumber and creme fraiche cane next (photo). White chocolate and lemon mousse with lemon curd (photo); Cappuccino semifreddo with cinnamon ice cream and Pashmak came next (photo); and this was followed by a passion fruit tartlet and a caramel slice with lavender and sea salt (photos). A really great night was had!

03.01.2022 A delightful private vegetarian dinner was held recently, and I would like to share with you all what we had! It started with a hors d’ oeuvres of fried green olives stuffed with feta cheese and a mango, coconut, turmeric, ginger and lime drink - photo 1. Then there was a milk bavarois with cucumber jelly, candied black olives, a small pepper and fried onion salad, with tomato sorbet on top - just delightful - photo 2. Mixed mushroom risotto - photo 3 with an apple, kohlrabi and cucumber salad. Then there was a salted caramel ice cream and pop corn dessert - photo 4. And finally there was a flourless apple, raisin and ginger cake - photo 5. Really a yummy meal!

03.01.2022 Another exciting dinner party was held last night in which four new dishes were eaten. The first new dish was a nori seaweed coated home marinated salmon with a prawn stuffing on a guacamole base with lemon dressing - really scrumptious - picture 1. The second new dish was a passionfruit dressed fennel and pomegranate salad, with orange, lemon and lime marinated scallops on top - yummy! - picture 2. The third new dish was a watercress and watermelon small salad with watermelon soup - very refreshing - picture 3. And the forth new dish was an Eccles pastry - picture 4.

02.01.2022 We had a delightful simple lunch today! It consisted of pea, sweet corn, celery and miso soup (pictured on top) - just the soup for a cold day! Then we had matcha sushi rice with cucumber, spring onions, pickled ginger and smoked trout with a soy sauce based dressing (pictured at the bottom) - recipe thanks to Gourmet Traveller; then a tiny plate of Blueberries, raspberries and mango; and we followed this by having a passionfruit sponge with tea and coffee. It was a really yummy lunch!

02.01.2022 COME ALONG TO OUR GLUTEN FREE COOKING COURSE! This course is a private course run by Barry and Leah at the home of Leah Goldman on Wednesday 23rd October 2019 at 7.00 pm sharp, at 75a Halifax Street, Brighton, 3186. This course will demonstrate 5 different dishes and samples of each dish is available for you to eat, so DON'T have dinner before you come. Doughs for making crepes, gnocchi, ravioli, small pies and tarts - all of which taste absolutely terrific - will be shown. A... complete recipe book of the five dishes will be given out on the evening! The course costs $80.00 and is limited to 12 people who are accepted on a first come, first served basis. Acceptances should be addressed to [email protected] by the 16th October 2019. See more

02.01.2022 A very interesting hors d'oeuvres was served at a weekend dinner party. It consisted of a basil and dill marinated salmon, that was wrapped around dill pieces, sliced and served on a biscuit with horseradish, creme fraiche and fish roe and a microherb on top. It tasted delicious!

01.01.2022 A dish that has been on the menu before, but one that needs celebrating! It is soy braised pork belly (done on the lines of Christine Mansfield's recipe), and placed in a bowl with a small amount of pork jus and concentrated apple juice - just delicious!