little book
welcome to our ‘asian infusion’ march collection. get your aprons ready, this month’s box is full of asian-inspired meal bases just bursting to be shown off at your next dinner party. your kitchen (and taste buds) will come alive with the sweet, spicy and aromatic influences of thailand, indonesia, bali, china and a few other tastes that will take you far, far away.
march 2016
Rendang Blend 175g
Create this classic Indonesian style curry from Zest’s easy to use recipe base. This handmade blend is balanced to give perfect results every time! The Zest Byron Bay Dream Team consists of Pob Sellors (Chef, chief mixer, range developer, recipe creator, markets & tastings manager and DJ), Shelley Sellors (Owner, general ideas and fanciful notions, head labeller, accounts, email sender, occasional facebook poster, lunch and coffee organiser) and Sido Bilson (Morale booster, mixing and label support team). Together, the team hand produce a beautiful range of spice pastes and curry blends that are simple, easy-to-use and full of colourful, aromatic flavours. They choose to use only quality ingredients for optimum flavour. Their vibrant earthy tones will turn any dish into a sensory feast with their rich yet subtle qualities suitable for all palettes and cooking styles to enjoy. Be sure to check out their entire range online! Follow the instructions on the back of the satchel with the addition of a few pantry items, your taste buds will be jubilant. With 2kg of beef short ribs, the recipe serves 6-8 people. where to reorder www.zestbyronbay.com.au ingredients filtered water, sunflower oil, white vinegar, garlic, ginger, galangal, lemongrass, chilli, turmeric, cumin, coriander, paprika, salt, pepper, citric acid, guar gum. Gluten Free
Dairy Free
Vegan
No Added Sugar
zest byron bay
beef short ribs rendang style Serves: 6-8 | Prep Time: 15 mins | Cook Time: 2-3 hours Ingredients 1. 2kg Beef Short Ribs (get your butcher to cut them in half across ways) 2. 2 tbsp oil 3. 175g pack Zest Rendang Blend recipe base
4. 5. 6. 7. 8.
400ml coconut milk 20g toasted desiccated coconut 1 tbsp palm sugar (optional) 2 tbsp fish sauce (optional) 1 cup water
Method 1. Preheat the oven to 140°C. 2. Separate all ribs with a sharp knife. In a large pan or roasting tray heat oil. Take the time to seal the ribs on all sides. 3. Reduce the heat and add remaining ingredients. Mix well and simmer. 4. Try and make sure all the meat is submerged in sauce. Turn down to low and cover with a tight fitting lid or seal with foil. 5. Place in oven for 2 hours or until very tender. 6. Uncover and if you want a drier curry continue to cook until sauce has reduced. Made something different? Send us a happy snap that we can share, and we’ll include a bonus product (full size of course) in your next box! YUM!
Black Rice 500g
This was definitely a must-have product for us, something that will add the 'wow' to almost any dish. Marcus Brown and Jarrod Milani of Melbourne, are the Subscriber founders of Forbidden Foods and to put it simply, they want Offer to ‘Feed the world with the world’s best’. This rice variety has been getting recognition as a superfood coupon code: staple and they are committed to ensuring an excellent grain quality. They work directly with the rice farms to make sure YUM things are done to the highest standard, every time. Offer expires 30/04/16 This gorgeous rice has a deliciously nutty taste, soft texture and a beautiful deep purple colour that makes it a striking presence in any dish. Not only does it look fantastic, it also smells great and boasts some pretty impressive health benefits too: • Organic • Full of Protein • Low Glycemic Index • Rich in Antioxidants • High in Fibre • Gluten & Wheat Free • High in Iron • 98% Fat Free • Non-GMO
10% off
where to reorder www.forbiddenfoods.com.au ingredients organic black rice. Gluten Free
Organic
Forbidden Foods
BLACK RICE SALAD WITH HEIRLOOM CARROTS & BUTTERNUT PUMPKIN Serves: 6-8 | Hands-On Time: 20 mins | Total Time: 30 mins Ingredients 1. 3 cups Forbidden Black Rice 8. ¼ cup lime juice 2. 1 cup white quinoa 9. 2 tbsp red wine vinaigrette 3. ½ large butternut pumpkin 10. ½ bunch parsley, chopped 4. 2 large purple heirloom carrots 11. Garnish: sage leaves, mint, celery sprouts, basil, radish leaves, 5. ½ cup pepitas, toasted oregano & red sorrel 6. 3 spring onions, sliced 12. Salt to taste 7. 2 tbsp extra virgin olive oil Method 1. Cook quinoa as instructed on package, cool and set aside. 2. In a separate saucepan, cook Rice as instructed on package, cool and set aside. 3. Dice butternut pumpkin into 2cm cubes, blanch in boiling water for approximately 3 minutes, strain and refresh under cool water and set aside. 4. Dice purple heirloom carrots into 2cm cubes. 5. Add pumpkin, carrots, spring onions, pepitas, quinoa and black rice to a large bowl. Toss to combine. 6. Whisk together olive oil, lime juice and red wine vinaigrette and drizzle over salad. 7. Garnish with parsley, herbs and leaves (optional).
vaxtkraft coriander stock 250g
Vaxtkraft is a premium stock concentrate made from 100% fresh Australian produce, ideal for use in curries, Asian cooking and stews. We met the talented Melissa of mormor food, Lockyer Valley at the Good Food & Wine Show in Brisbane late last year. Always on the hunt for interesting new products, it is these flavoursome stocks that really caught our attention. As a pescatarian (vegetarian who eats seafood), Melissa was always challenged by the quality of stock available on supermarket shelves. Most commercial stocks left a distinctly unpleasant aftertaste, while others were full of msg, dextrose and palm oil. It was Melissa’s Swedish mother-in-law, Annica who taught her the traditional way of preserving fresh vegetables as a base for future meals, and shortly after, Vaxtkraft (meaning ‘growing power’) was born. A nutritious base for many meals, Melissa sources produce direct from local farmers and makes it right there in the Lockyer Valley. An Australian product, a family owned business, a wholesome and hearty stock that tastes delicious? It’s as though they were made for us! Simply add 1 tsp to 1 cup of water to make instant stock. where to reorder www.mormorfood.com.au ingredients carrot, leek, onion, celery, tomato, salt, parsley, coriander (7%). Gluten Free
Dairy Free
Vegan
No Hidden Sugars, Fillers, Fats or Flavours
Thai-style red curry pumpkin soup (add prawns for a flavour explosion!) Serves: 4 | Prep Time: 15 mins | Cook Time: 45 mins Ingredients 1. 2 tbsp peanut oil 2. 1 brown onion, coarsely chopped 3. 2-4 tsp red curry paste 4. 3 cups made-up Vaxtkraft Stock 5. 1.3kg butternut pumpkin, peeled, seeded, coarsely chopped
2 kaffir lime leaves 1 cup coconut milk 8. 1/3 cup fresh coriander leaves 9. Lime wedges, to serve 10. 20 green prawns, peeled, leaving tails intact (optional) 6. 7.
Method 1. Heat 1 tbl of the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes or until soft. Add the curry paste and cook, stirring, for 30 seconds or until aromatic. 2. Stir in the stock and bring to the boil. Add the pumpkin and lime leaves. Cover and cook for 30 minutes or until the pumpkin is tender. 3. Transfer half the pumpkin soup to a blender and blend until smooth. Transfer the soup to a clean saucepan. 4. Repeat with the remaining pumpkin mixture. Place over low heat and add the coconut milk. Stir for 2-3 minutes or until heated through. 5. Meanwhile, heat the remaining oil in a large frypan over high heat. Add the prawns and cook for 2-3 minutes each side or until they curl and change colour. Ladle the soup into shallow bowls. Top with the prawns and coriander and serve.
Recipe source: www.taste.com.au/recipes/23729/thai+style+red+curry+pumpkin+soup+with+prawns
mormor food
Street cart 60g
the wondersnack co.
Tweaked from a recipe for Balinese satay sauce, Street Cart will take you back to the tropics. Established in Melbourne, The Wondersnack Co. founder Christy Loekito works hard to push boundaries and challenge what packaged snacks can be. They buy local whenever possible. They proudly list their local suppliers on the back of each pack, along with the ingredients used, because they believe in promoting businesses that work with them to bring you the snacks that you are eating. You won’t find any fillers, preservatives, or additives in any of their recipes, all of which pack big hits of flavour, so that a little goes a long way. They specialise in ‘the familiar’ with awesome twists that will make you do a double take; and they are so good we think they should come with an addiction warning! Roasted peanuts, cashews, spices, fish sauce and Indonesian sweet soy sauce make this more than just your standard bag of peanuts. This moorish satay is based on a recipe from the tropical island of Bali – which means you will never need to find another street cart to satisfy your street food cravings ever again. where to reorder www.wondersnack.com.au ingredients peanuts, cashews, kecap manis (sugar, soybeans, water, salt), brown sugar, fish sauce (anchovy, salt, sugar), sunflower oil, sea salt, spices, shrimp paste. May contain traces of Gluten
Dairy Free
Pescaterian
Lychee Dessert Sauce 175ml
Lychee Divine
The main harvest of Lychee season only lasts from December to February. Thankfully Lychee Divine has you covered for lychee treats all year round. Lychee Divine is a family owned and run business consisting of John & Kerry Pool and based on the Fraser Coast. They specialise in award winning, Queensland grown, gluten and preservative free products using the finest and freshest of ingredients mainly grown by the Tomarata Group or sourced locally. John and Kerry harvest up to 60 tonne of lychees annually with about a quarter is peeled, seeded and used for their award winning liqueurs, gluten & preservative free conserves, condiments and balsamic vinegars. Their products are available through their website or from their retail outlet just south of Maryborough in South Tinana, which has become a must-visit for anyone road-tripping north. Lychee Martini: • Add to a fruity breakfast smoothie Add 15ml to 45ml vodka, 15ml lychee • Drizzle over a bowl of fresh fruit and yoghurt liqueur and a dash of lemon juice. Shake • Pour over vanilla ice cream with ice and fine strain into martini glass. where to reorder www.lycheedivine.com.au ingredients Australian lychee puree, sugar, coconut essence, herbs. Gluten Free
Dairy Free
Preservatives Free
No Artificial Flavours or Colours
Vanilla Honey 112g (8 sachets)
The humble Chai Latte has become a staple in cafes across Australia, and it’s not hard to see why.
Subscriber Offer
10% off
Co-founders Melissa Edyvean & Martin Buggy have developed two sensational Chai flavours: Vanilla Honey, a soft, sweet Chai coupon code: and Club Cinnamon, which is more of a traditional ‘spicy’ chai. YUM-e3277bfd Why we love Bondi Chai: • Gluten free • It can be made hot or cold – think seriously yummy smoothies! • It can be used in recipes cheesecake, custard, panna cotta • They’re taking steps to reduce their and of course, cocktails! environmental impact. where to reorder www.bondichaishop.com.au ingredients sugar, whey powder, skim milk powder, honey powder, black tea extract (3%), natural flavours, natural caramel colour, ginger. Gluten Free
Nut Free
Vegetarian
Bondi Chai Bondi Chai Smoothie
Bondi Chai 'Sunrise'
Dissolve 3 heaped teaspoons of Vanilla Honey Bondi Chai Latte in a little hot water 2. Add syrup to blender bowl, together with ½ a cup of ice 3. A tablespoon of plain/vanilla sweetened yogurt 4. 6 medium sized strawberries 5. 100ml of milk 6. Blend until smooth 7. Serve in a tall glass and garnish with a strawberry *As an alternative, try this recipe using their Club Cinnamon Chai and a banana 1.
sampler pack 3 x 0.6g
1. 2.
3. 4. 5. 6.
7. 8.
9.
Makes 2 x 200ml serves 1 apple (Red Delicious variety), unpeeled and cored 1 banana, peeled ½ cup fine oats 150 grams of low fat vanilla yoghurt 30 grams of Bondi Chai Vanilla Honey 10 ice cubes (crushed) Cinnamon sugar (1 part cinnamon to 2 parts sugar) Blend all ingredients together to your preference… either smooth or slightly chunky.
Green Tea in 3 seconds We don’t usually feature sample sizes, so these refreshing single serves are a bonus in this month’s box. Enjoy ice cold Blueberry, Peach or Apple on a hot summer’s day! Vanessa Carslake and Jodie Fergusson-Batte of Daylesford, Victoria have created a tea range that marries all of the health benefits of green tea with the convenience of a soft drink. Twice the antioxidants of a cup of traditional green tea in each sachet – what’s not to love?!
where to reorder www.greenteain3.com.au ingredients green tea extract, fruit extract. Gluten Free Dairy Free Sugar Free No Artificial Preservatives, Flavours or Colours
we hope you loved our march 2016 box as much as we loved putting it together for you. the suppliers we have showcased in this box have a much larger range of delectable goodies. If you’d like to see any of their other products in upcoming boxes, please let us know! info@littleboxofyum.com facebook.com/littleboxofyum instagram.com/littleboxofyum
Little Box of Yum is a gourmet food box subscription service that introduces you to exciting new artisanal products you've never tried before. Each month we'll send out your Little Box of Yum jam-packed with hand-picked culinary delights you won't find in the big supermarkets.
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