Savour the fresh flavours of Spring!

The warmer weather is finally here, so why not spend it outdoors with friends and family, enjoying a delicious picnic? Not sure what to pack for it, don’t worry we’ve got you covered! From refreshing fruit salads, to delicious baked goods, your picnic is set to be a hit with these recipes.

These recipes aren’t just tasty, but they’re easy to make and transport. Remember to visit The Zone Maroochydore to find all your fresh ingredients!



Mozzarella, Red Pepper & Bacon Skewers
A simple, yet flavour packed appetiser that will have your friends coming back for more!




6 whole roasted capsicums (from jar), cut into 32 strips
32 fresh basil leaves
1/4 avocado, sliced
11 slices cooked bacon, cut into thirds
32 (about 350g) ciliegine (cherry-size fresh mozzarella balls)
2 tbsp. extra-virgin olive oil
Sea salt
Freshly ground black pepper

Top pepper strips with basil, bacon, and mozzarella, dividing evenly. Roll pepper around filling and secure with a wooden pick.

Arrange on a platter and drizzle with oil. Season with salt and pepper.





Blueberry & mint iced tea
The perfect fruity drink to keep you feeling refreshed.




5 peppermint tea bags
140g blueberries
2 tbsp golden caster sugar
Large handful ice
Handful mint leaves
A few lemon slices

Boil the kettle and put the tea bags in a jug. Pour over 500ml boiling water and leave to steep for 5 mins. Meanwhile, put 100g blueberries in a jug, add the sugar and lightly crush with the end of a rolling pin or a potato masher. Remove the tea bags from the water, pour the tea over the blueberries and top up with another 300ml cold water. Add a large handful of ice to cool quickly, or chill until cold.

When you’re ready to pack your picnic, pour the iced tea into bottles or flasks. Add a few sprigs of fresh mint, some lemon slices and the remaining blueberries. Seal and store in a cooler bag.






Smoky chorizo sausage rolls
A new take on a classic, and a tasty addition to any picnic.



320g ready-rolled all-butter puff pastry
6 chorizo-style sausages (400g)
1 medium egg, beaten
Pinch of paprika

Heat the oven to 180ºC. Unroll the pastry sheet on its baking parchment. Cut the sheet in half lengthways to create two long rectangles. Squeeze the sausage meat from its skin into a bowl, then take half and mould into a log across the middle of one of the rectangles. Brush the longer edge of the pastry that’s closest to you with a little of the egg. Repeat the process with the remaining filling, pastry and a little more of the beaten egg.

Fold the unglazed edge over the filling on each piece of pastry, then fold the glazed edge over that, pressing gently along the length to seal. Turn the sausage rolls over, tucking the seal underneath, then gently squeeze the pastry around the sausage filling. Use a sharp knife to cut each sausage roll into seven pieces, then lift them, still on the parchment, onto a baking tray.

Brush the top of each sausage roll with the remaining beaten egg and sprinkle with a pinch of paprika and some sea salt. Bake for 25-30 mins (or 40 mins from frozen) until golden brown. Leave to cool for at least 10 mins before eating.






Sweet potato muffins
A great little appetiser to get the picnic started!



Olive oil
600g sweet potatoes (or 1/2 a butternut pumpkin)
4 spring onions
1-2 fresh red chillies
6 large eggs
3 tablespoons cottage cheese
250g wholemeal self-raising flour
50g Parmesan cheese
1 tablespoon sunflower seeds
1 tablespoon poppy seeds

Preheat the oven to 180°C. Line a 12-hole muffin tin with paper cases or 15cm folded squares of greaseproof paper, then lightly wipe each one with oiled kitchen paper.

Peel the sweet potatoes (or pumpkin) and coarsely grate into a large bowl. Trim the spring onions, then finely slice with the chilli and add to the bowl, reserving half the chilli to one side.

Crack in the eggs, add the cottage cheese and flour, then finely grate in most of the Parmesan and season with sea salt and black pepper. Mix until nicely combined.

Evenly divide the muffin mixture between the cases. Sprinkle over the sunflower and poppy seeds, then dot over the reserved slices of chilli.

Use the remaining Parmesan to give a light dusting of cheese over each one, then bake at the bottom of the oven for 45 to 50 minutes (if using pumpkin, it’ll be a bit quicker – check after 35 minutes), or until golden and set.





Orzo Pasta Salad
Easy to pack and transport, this is the perfect salad for your picnic.




Sea salt and freshly ground black pepper
2 cup orzo
6 tbsp. olive oil, divided
1 tsp honey
1/4 cup fresh lemon juice
2 tbsp red wine vinegar
1 capsicum, sliced
1 bunch kale leaves, stems removed, and chopped
1 shallot, thinly sliced
90g Parmesan, grated (about 3/4 cup)
115g Feta, crumbled (about 1 cup)

Bring a pot of salted water to a boil. Cook orzo until al dente according to package directions. Drain and spread on a baking sheet. Drizzle with 1 tablespoon oil and stir to coat. Cool completely in the refrigerator.

Evenly divide the muffin mixture between the cases. Sprinkle over the sunflower and poppy seeds, then dot over the reserved slices of chilli.

Whisk together lemon juice, vinegar, and remaining 5 tablespoons oil in a bowl. Season with salt and pepper. Add orzo, capsicum, kale, shallot, Parmesan, and Feta, and toss to combine. Season with salt and pepper. Chill for 30 minutes and up to 2 days. Add more oil and vinegar before serving, if necessary.





Watermelon, Tomato, and Feta Salad
Sweeten up your Spring picnic lunch with this refreshing side salad.




1 baby watermelon (about 1.5kg)
1/2 cup fresh mint
1/4 cup red onion, thinly sliced
250g cherry or grape tomatoes, halved
2 tbsp olive oil
2 tbsp fresh lime juice
1 tsp pure honey
Sea salt and black pepper
Crumbled feta

Remove the rind from watermelon and cut flesh into thick triangles; arrange on a platter.

Top with fresh mint, red onion, cherry or grape tomatoes.
Combine olive oil, fresh lime juice, pure honey, and kosher salt and black pepper in a bowl.
Spoon over watermelon and top with crumbled feta.

Tip: Bring your dressings in a small jar and add it when you’re ready to serve.





Pomegranate, ginger & lime flavoured water
Colourful, delicious and hydrating, perfect for a day in the sun!





1/2 pomegranate
2cm piece of ginger
1 lime
Ice cubes

Hold the pomegranate cut side down in your fingers and bash the back of it with a spoon so the seeds tumble into a jug.

Finely grate in some peeled ginger, then slice and add the lime.
Add loads of ice, then top up with water.

Tip: Freeze fruit juice in ice cube trays then pop the cubes out into an airtight lunchbox. This will keep the food around the container nice and cool – then, once the juice melts, you can pour it into cups, top it up with sparkling water and drink it.





Bread Cup Quiches
An easy and innovative recipe that you can easily customise with your own flavours!




12 slices wholemeal bread, crusts cut off
40g butter, softened
6 eggs
1 cup (250ml) milk
Sea salt and cracked black pepper, to taste
2/3 cup (50g) finely grated parmesan

Preheat oven to 160°C (325°F). Using a rolling pin, roll out each slice of bread until it’s very thin. Lightly spread one side of each slice with the butter. Use the bread slices, buttered-side down, to line the holes of 12 x ½-cup-capacity (125ml) muffin tins, folding and pressing them in to fit. Bake for 15 minutes or until golden. Wearing oven gloves, carefully remove the tins from the oven.

Break the eggs into a large jug. Add the milk, salt, pepper and half the parmesan and mix to combine, using a whisk. Pour into the bread cases and sprinkle with the rest of the parmesan.
Bake for 18–20 minutes or until just set. Wearing oven gloves, remove the trays from the oven and allow to cool a little. If you like, serve with extra parmesan and some snipped chives. Makes 12.

Tip: Prevent food form being squashed by placing a lightweight chopping board in between trays of food.



Wishing all our lovely customers a beautifully warm Spring season! We hope that you these recipes and that our tips make your picnic-ing a little bit easier! Please let us know if you give them a try by tagging The Zone Maroochydore on Facebook and Instagram.

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