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We love food!
Especially food that is easy, convenient and tastes great!
The kitchen is the heart of every home and the birth place of some of our favourite memories. Great food and scintillating aromas invite laughter, conjure up beloved recipes and evoke stories that can be passed down through generations.
The Zest story began when a Nepalese mother gave her son his four favourite recipes to remind him of home during his new life in Australia.
With similar ingredients to neighbouring India, Zest’s Nepalese recipes are unique in their gently balanced combination of spices that are Fiesta, Sublime, Exotic and Pahelo.
When my chef husband and I discovered Zest we couldn’t wait to share these wonderful flavours amongst those who also love delicious, aromatic cuisine that delights the senses and ensures
cooking is as pleasurable as eating.
To create these wonderful jars of delight, we mix them lovingly by hand in Byron Bay, using only quality ingredients for optimum flavour. Their vibrant earthy colours and aromas will turn any dish
into a sensory feast with their rich yet subtle qualities.
Zest is easy to use and incorporates beautifully with your existing recipes. Even kid’s love eating the tasty dishes made with Zest.
Whether you’re gluten free, a strict vegetarian, a BBQ fan or just love to eat, there really is something for everyone with these beautiful Zest combinations.
We at Zest invite you to play, taste and enjoy our Nepalese Marinades and Spice Blends with your loved ones and continue the memories by sharing them with your friends and families beyond
the kitchen table.
Made with love in Byron Bay
Shelley and Pob Sellors
Some ideas of how to use our products.
PUMPKIN & PEPITA SALAD: Toss chunks of pumpkin through oil & season with Spice Blend. Roast in hot oven until cooked. Add pepitas & roast for another 2mins. Cool. Add crumbled goat’s cheese, baby spinach & lemon juice. Serve.
CALAMARI: Mix 2 tbls of spice blend with 4 tbls of corn flour. Toss calamari rings in flour mix & lightly pan fry. Serve on a fresh rocket salad with Zest dipping sauce.
COUSCOUS: Blend 1 tspn of Spice Blend with 1 tspn of olive oil & ½ juiced lemon. Stir through ½ cup plain couscous & some currants. Add ½ cup boiling water, stir then cover with plastic wrap for 10 mins. Gently fork through. Add roast sweet potato, toasted pine nuts, chopped fresh coriander & mint.
ROAST VEGETABLES: Cut chunks of vegetables, season with your favourite Zest Spice Blend & toss through olive oil. Roast in a hot oven until cooked.
STROGANOFF: Coat 300g of lean beef/lamb/chicken strips in flour mixed with 2 tsps of Spice Blend, brown & set aside. Sauté chopped onion & mushrooms, then add meat strips. Stir through 1 tbls tomato paste. Add 1 cup of stock & season with additional Spice Blend to taste. Simmer for 5 mins, add 4 tbls of sour cream & serve with rice & finely chopped parsley.
CURRY: Cook ½ onion, clove garlic, knob ginger in oil & add 3 tsps Spice Blend. Stir through 300g diced chicken & a handful of mixed vegetables. Cook & stir for 3 mins, add ½ cup stock & 1 cup coconut milk & simmer until chicken is cooked. Add 1 diced tomato & cook for a further 5 minutes. Add chopped fresh coriander, a squeeze lemon juice & serve with jasmine rice.
ZEST DIPPING SAUCE: mix 1tsp with ½ cup plain yoghurt and a squeeze lemon juice. Recipes Hints: One teaspoon of spice blend to 1 cup of produce.
For more recipes complete the online form below.
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