About Zigi
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ZIGI'S gives you more than a world-class personal chef. We deliver memorable experiences with sumptuous food, wine and a fantastic atmosphere. ZIGI'S provides you with your own personal chef offering services from Hens and Bucks parties , Corporate Team-building classes and personal chef services for you and your guests at that treasured dinner party. |
Hi Everyone,
Wow! What a busy start to the year we have had at Zigi's, with the opening of Zigi's WineCheese Bar and the start of the corporate year with many team building events and cooking classes under way.
Zigi's WineCheese Bar @ 86 Abercrombie St, Chippendale – entry via Teggs Lane) is currently open on Friday and Saturdays from 4 -10pm and has a fantastic menu including international and Australian boutique wines, beers and spirits. We also have delicious French, English and Australian cheeses served with house-made lavosh to nibble on whilst you have a few glasses of vino.
The bar has a great vibe and is an intimate space with artwork derived from comics found on site during our renovations. We'd love to see you in the bar, so if you are wanting a new and relaxed bar with chilled music and a great menu please drop in for a drink. Checkout wine cheese bar new website.
We glad to announce our new scheduled cooking class if LIVE, we have various cooking classes to suit your style and flavour... from cheese making to 8 weeks ABC of cooking.
Our Facebook 'Like Us' competition is underway with the February winners of our Zigi's Hamper to be announced shortly. We'd like to thank everyone for taking the time to check out our page and 'like us'. We update our page constantly so keep checking back for foodie news, culinary tips and current trends.
Daylight Saving:
Daylight saving ends again in New South Wales on Sunday 1 April 2012, at 3:00 am when clocks will be put back one hour.
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Vegetable of the Month: Pumpkin
 APumpkins at the moment are plentiful, prices are good and their quality is great. An everyday member of the vegetable family, pumpkins are from the edible gourds or squash family which has hundreds of varieties including, pumpkins, bush marrows, chokos, pattipan squash and zucchinis . Some authorities classify them into two groups; Winter Squash which require peeling like pumpkins and grammas and Summer Squash such as zucchini and squash.
In Australia we have a great supply of pumpkins in our markets and supermarkets that are readily available such as;
- Kent or Jap; A newer variety with greenish brown skin with yellow splashes, it's easy to peel and has sweet flesh. Great for roasting and soups.
- Butternut; A well known favourite. Developed from the old fashioned Gramma, it it pear-shaped with light orange pink easy to peel skin. It's deep yellow flesh is very sweet and dry. Makes a perfect sweet soup.
- Queensland Blue; The most well known pumpkin in Australia, has a deep grey hard skin, keeps well and can grow to 5-7kg. A favourite accompaniment with roasts.
- Jarrahdale; This variety has ribbed grey skin that is not too hard to cut. It's sweet orange flesh is lovely roasted.
- Spaghetti Squash; A squash rather than a pumpkin, this interesting vegetable is football shaped with bright gold skin. It's flesh is yellow and watery that unravels much like spaghetti when cooked. Although it is not as flavoursome as other squashes it is lovely boiled lightly and served simply with butter, salt and pepper.
Recipe of the Month - Whole Baked Pumpkin
Unfortunately I cannot say this is my recipe. My good friend Anna made this at her 50th birthday dinner and it has been a favourite ever since.
Ingredients (Serves 4-6 as a main or 8 as a side)
- 3 kg jap pumkin (whole)
- 30gm unsalted butter
- 1 large onion
- 6 bacon rashers, rind removed, finely diced
- 3 cups fresh white breadcrumbs
- 2 garlic cloves, crushed
- 2 tbsp chopped sage leaves
- 2 cups grated Swiss Cheese
- 300ml pure (thin) cream
Method
- Preheat the oven to 180 degrees C.
- Use a sharp knife to remove the top of the pumpkin and set aside. Scrape out and discard the seeds and fibre.
- Melt the butter in a large fry pan over a medium heat and cook the onion and bacon, stirring for 5 minutes or until onion softens.
- Add the breadcrumbs and garlic, and cook, stirring until crumbs are well coated. Add sages and season well. Set aside and cool slightly.
- Stir in the cheese into the breadcrumb mix and pack into the pumpkin cavity.
- Lay a large, lightly oiled foil sheet over the base and sides of a baking tray and place the pumpkin on top. Slowly, pour enough cream into the cavity to fill to the top and allow the cream to be fully absorbed.
- Place the pumpkin lid on top and bring the sides of the foil up around pumpkin. Cover the top with more oiled foil to completely enclose the pumpkin.
- Bake in the oven for 2 hours or until tender (test by piercing the flesh with a skewer).Serve the pumpkin as a main with salad or as an accompaniment to roast or BBQ meats.
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Seasonal Fruits & Vegetables
Fruit:
Apples (Granny Smith, Jonathon's), Cucumbers, Custard Apples, Dragon Fruit, Black Genoa Figs, Fresh Pistachios, Fuyu Fruit, Grapes, Guava, Kiwifruit, Kohlrabi, Lemonade Fruit, Tahitian Limes, Mangosteens, Oranges, Passionfruit, Pawpaw, William Pears, Plumcots Plums, Radiance Pomegranates, Tamarillos, Tomatoes, Watermelon
Vegetables:
Asian Greens, Broad Beans, Bitter Melon, Broccolini, Brussels Sprouts, Capsicums, Carrots, Celeriac, Chat Potatoes, Chestnuts, Corn, Eggplant, Garlic, Leeks, Lettuce, Mushrooms, Pine Okra, Onions, Kipfler Potatoes, Pumpkins, Quinces, Sweetcorn, Wild Rocket, Zucchini
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Foodie Events in March 2012
Taste of Sydney
This is a foodie's dream event and is set to impress with over 40 mouth-watering dishes prepared by top Sydney restaurants including Saké Restaurant, Flying Fish, Four in Hand and Otto Ristorante.
WHEN: 8 – 11 March
WHERE: Centennial Park
More info and tickets - http://www.tasteofsydney.com.au
Picasso Dinners at the Art Gallery
Enjoy dinner at The Restaurant and a ticket to the Picasso exhibition at the NSW Art Gallery.
WHEN: 1 January - 28 March (selected dates)
WHERE: Art Gallery of NSW, Art Gallery Road SYDNEY 2000
More info and tickets - http://www.artgalleryrestaurant.com.au
NSW Wine Festival
The 'NSW Wine of the Month' program is new to the NSW Wine Created to expand the successful 'Dine with NSW Wine' experience now Sydney's most exciting Wine Bars can join in the celebrations by offering a glass of one of NSW's best wines with a matching bar snack for just $15!
WHEN: 27 February – 31 March 2012
WHERE: Various Wine Bars throughout Sydney,
More info: http://www.nswwinefestival.com.au
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Happy Customer
Hi Zigi
Thanks for a great evening on Saturday. The consensus was the girls really liked it and had a good time.
The food was great - very easy to cook and tasted delicious. I think most of us were surprised that such a thing such as Israeli couscous existed!! I know a few girls weren't that confident in cooking so now they are more confident cooking fish. We all learnt some good lessons that day.
Thanks a lot for an enjoyable night!
Cheers
Diana.N
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