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Greek Salad with Yuzu Matcha Dressing




6 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lime juice
1½ tsp. Dijon mustard
½ tsp. agave nectar or honey

1/2 tsp. Organic Ginger 

Matcha Powder (KysusuOcha) 

1 tsp. Sea salt


Combine lime juice, mustard, agave, garlic, ginger matcha and sea salt into a stainless steel bowl and whisk well until salt dissolves.


Zoodle with Matcha Avocado Walnut Pesto

Ingredients: ​

4 Zucchinis
½ tsp Salt
½ tsp Pepper
1 tsp Vegetable Oil

Match Pesto Sauce

  • 1 Tsp Organic Matcha Powder (KysusuOcha)

  • 1 Avocado

  • 1 cup fresh basil leaves 

  • 1 cup fresh mint leaves 

  • 1 cup roasted walnut 

  • 2 cloves garlic, minced 

  • 1/2 cup of  lemon juice (adjust to your taste) 

  • 1 cup olive oil



Match Pesto Sauce

Place the Avocado, basil, mint,  walnut, garlic, lemon juice, and teaspoon matcha in a food processor. Process until everything is well chopped. With the machine running, drizzle in the olive oil. Continue processing until it forms a smooth and thick sauce. 

Zoodle (serve warm or raw)

Cut the ends off the zucchinis and slice them in half. Use a spiraliser to turn the zucchinis into noodles and place into a medium sized bowl. Season with salt and pepper and toss through with tongs. Heat the oil in a medium sized frypan over medium heat and cook the zoodles for a few minutes until tender.


Chilli Matcha

Buffalo Wings


Ingredients: ​

1kg Chicken wings

Kosher salt

Freshly ground black pepper

2 cups all-purpose flour

1 tsp. Garlic powder

1/2 tsp. Mustard powder

1/4 tsp. Cayenne pepper

1/2 tsp. Dried Chilli flakes

1 tsp. Organic Matcha Powder (KysusuOcha)

Canola oil, for frying


Rinse wings under cold water then pat dry with paper towels. Place wings on a baking sheet lined with a cooling rack then season wings on both sides with salt and pepper. Refrigerate for 1 hour. 

In a shallow bowl, stir together flour and spices then season with salt and pepper. Working one at a time, coat chicken in flour mixture. 

In a large pot over medium heat, heat 2” oil until shimmering (about 350°C) Working in batches, fry chicken until deeply golden and cooked through, 8 minutes. 

Drain on a paper towel, place the wings in a stainless steel bowl, sprinkle Cayenne pepper, Chilli flakes & Matcha the wings give a couple of toss and  lined plate. Serve warm.

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