30 May Zoe’s Eggplant Kasundi
An Indian-inspired chutney of sorts, this kasundi is incredibly versatile. Use it as a base for a range of meals, spread it on sandwiches, or simply enjoy on a grazing board with some cheese and lavosh....
30 Apr Kim’s Black Olive Tapenade
Polarising? Maybe. Delicious? Of-course. Olives are an acquired taste for some; but for those of us who indulge, often the struggle is finding a solution to eating the whole jar once it's opened. This is where Tapenade comes in...
31 Mar Kim’s Three Cheese Ravioli
From the first day The Zin House opened, pasta has been on the menu. And it’s often this kind of classic comfort dish that reflects quality the most. In the simplicity of crafting food from scratch, with ingredients guided entirely by the seasonal produce surrounding...
28 Feb Kim’s Versatile Verjuice Dressing
Verjuice is simply unripe grape juice, picked ahead of the winemaking season while the grapes are still astringent. David has made ours with Zinfandel crop thinning’s, a nice little nod to our waste-free ethos here at Tinja...
31 Jan Kim’s Summer Fruits Relish
A yearly quandary, what to do with the surplus of summer fruits about to pass their prime? Jams of course, but how about something to accompany the salty, savoury cravings that come with the summer heat – welcoming the humble relish....