Recipes

Bircher Muesli with Pickled Blueberries

This muesli is full of flavour, with the blueberries providing a burst of sweetness! You can also make a larger batch and store refrigerated in an airtight container for up to 5 days, simply add the blueberries and other fresh fruit just before serving. Ingredients: 1/2 cup rolled oats 3 tsp chia seeds 1 tsp maple syrup 1/2 tsp vanilla bean paste 1 cup almond milk 1/4 cup nuts (we...

Macadamia Pesto and BBQ Chicken Pizza

Ingredients: 1 large pizza base (either store bought or homemade) 1 jar Vasse Virgin Macadamia Pesto 1 1/2 cups shredded cooked BBQ chicken 3/4 cup cherry tomatoes, cut in half 50g goats cheese 30g rocket Method: Preheat oven to 180 degrees C. Spread about half the jar of macadamia pesto over the base of the pizza, then top with the BBQ chicken, cherry tomatoes and crumble over the goats cheese....

Homemade Hummus with Crunchy Dukkah Topping

You’ll Need: 400g can chickpeas, rinsed and drained 60ml fresh lemon juice 60ml tahini 1 clove garlic 30ml Vasse Virgin Mild & Delicate Extra Virgin Olive Oil ½ teaspoon ground cumin Salt 50g Vasse Virgin Bush Tomato Dukkah Vasse Virgin Chilli Pressed EVOO Method: Place the chickpeas, lemon juice, tahini, garlic, olive oil and cumin in a food processer and process on high speed until combined and smooth. Add a...

Rich Chocolate Cake with Mascarpone and Pickled Blueberries

  Ingredients: 125gm unsalted butter 200gm bittersweet chocolate, chopped 3 tablespoons water 3/4 teaspoon baking powder 1/3 cup plain flour 1/3 cup cocoa powder 4 large eggs, separated 1 cup caster sugar 1/2 teaspoon vanilla bean paste Two pinches sea salt 250gm mascarpone cheese 1 jar Vasse Virgin Pickled Blueberries 1 heaped tablespoon Vasse Virgin Pure Honey Method: Heat oven to 180 degrees C. Grease a 9-inch round cake pan...

Pork & Pepperberry Stir Fry

Ingredients: (to serve 4) 4x Pork fillets Selection of Asian greens and vegetables • Peanut oil Char-siu Sauce Light Soy Sauce Vasse Virgin Pepperberry Dukkah   Directions: Thinly slice each fillet of pork, then marinate them in the char-siu sauce and refrigerate for 20 minutes. 2. In the meantime, chop your selection of Asian greens and assorted vegetables. Heat them gently in a wok. Quickly sear the pork slices in peanut oil....

Wattle Seed Crusted Lamb Loin

Ingredients: (to serve 4) 800g Lamb loin Dijon mustard Vasse Virgin Wattle Seed Dukkah 600g Potatoes 200ml Cream 50g Butter   Directions: Sear the lamb loins in a hot pan then let them cool before brushing each one with the Dijon mustard. Roll the lamb loins in the dukkah and finish them in the oven until cooked through. Prepare a potato mash using the potatoes, cream and butter. Serve the lamb...

Pumpkin Gnocchi with Goat's Cheese

Ingredients: (to serve 4) 800g Pumpkin gnocchi 300g Goat cheese Vasse Virgin Basil Pressed Extra Virgin Olive Oil Vasse Virgin Macadamia Nut Dukkah   Directions: Gently cook the pumpkin gnocchi, following the instructions, then strain. Mix gnocchi together with soft goat cheese (such as chèvre) and then drizzle with the basil olive oil. Finish with a generous sprinkle of the dukkah. Enjoy!

Cajun Chicken Salad

Ingredients: (to serve 4) Cajun spice mix 4x Chicken thighs 300g Tomatoes 200g Spinach leaves Vasse Virgin Bush Tomato Dukkah Vasse Virgin Chilli Balsamic Vinegar   Directions: Coat the chicken thighs with the spice mix and sear in a hot pan until the outside is blackened. Finish in the oven until cooked through. Whilst the chicken is cooking, assemble the salad with ripe tomatoes and fresh spinach leaves. Drizzle with the...

Pull-Apart Christmas Tree with Basil EVOO and Sundried Tomato & Chilli Pesto

Ingredients: 1 lb. refrigerated Pizza Dough Egg wash (1 egg whisked with 1 tbsp water) 7 Mozzarella sticks 1/4 cup melted Butter 1/2 cup thinly grated Parmesan 2 tbsp Vasse Virgin Basil Pressed Extra Virgin Olive Oil 1 tbsp chopped Parsley 1 tbsp chopped Rosemary Vasse Virgin Sundried Tomato & Chilli Pesto (warmed for serving)   Method: Preheat the oven to 230 degrees celsius. Line a large baking tray with parchment...