Recipes

Dukkah crusted Cauliflower

Delicious, spicy cauliflower side for curries or just by itself. Ingredients: Cauliflower, broken up into bite sized pieces.  Vasse Virgin Dukkah Vasse Virgin robust olive oil Zest of a lemon. Preheat your oven  to medium heat. Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to dry. Liberally splash around olive oil throughout the cauliflower.  Pu the dukkah into a...

Zucchini Fritters

INGREDIENTS 3 (about 400g) medium zucchini 75g (1/2 cup) self-raising flour 40g (1/2 cup) parmesan, finely grated, plus extra to serve 3 shallots, ends trimmed, thinly sliced 1 egg, whisked 1/4 cup fresh continental parsley, chopped 2 teaspoons dried Oregano Leaves 1/4 teaspoon ground nutmeg 1 teaspoon salt 1 tablespoon olive oil METHOD Step 1 Trim the ends from zucchini. Coarsely grate the zucchini. Place in a colander and squeeze...

Basil Pesto

INGREDIENTS 2 cups fresh basil leaves, packed  1/2 cup freshly grated Romano or Parmesan-Reggiano cheese  1/2 cup extra virgin olive oil 1/3 cup pine nuts  3 garlic cloves, minced  1/4 teaspoon salt, more to taste freshly ground black pepper, to taste Method:  1  Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times. 2: Add the garlic and Parmesan or Romano cheese...

Pickled Blueberry Cheesecake

Ingredients: For the crumble and base:300g plain flour1 tsp baking powderPinch sea salt150g caster sugar100g butter, softened1 egg For the filling:Zest of 1 lemon3 eggs100g caster sugar1 tsp vanilla extract500g quark or ricotta cheese, well drained30g semolina or cornflour1 jar of Vasse Virgin Pickled Blueberries (reserve some to decorate)  Method: 1. Preheat oven to 180 C. Grease and line a 22- 24cm springform tin and set aside. 2. Place flour, baking...

Olive Oil Dip

This recipe was provided to us by James from Llewellin's Guest House in Margaret River. James is a Le Cordon Bleu trained chef who delights his guests with beautifully designed menus focussing on local produce.  Ingredients: 3 garlic cloves 2 tablespoons capers ½ teaspoon dried or fresh oregano 2 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh thyme 3 tablespoons grated Parmesan Pinch of Truffle salt Fresh ground pepper Pinch of chilli flakes...

Asian Style Tuna Ceviche

This recipe was provided to us by James from Llewellin's Guest House in Margaret River. James is a Le Cordon Bleu trained chef who delights his guests with beautifully designed menus focussing on local produce.  Ingredients: 300g Sashimi grade fresh tuna 1 small bunch of coriander finely chopped (keep some for garnish) 2 limes juiced 1 small knob of fresh ginger peeled & grated 1 teaspoon sesame oil 3 tablespoon of...

Macadamia Pesto Stuffed Mushrooms

These mushrooms are great for a light lunch or for a gourmet breakfast, perfect for Christmas morning! Ingredients: 1 jar Vasse Virgin Macadamia Nut Pesto4 large flat field mushrooms1/3 cup freshly shaved Parmesan (keep some aside for topping)1/3 cup fresh parsley finely chopped (keep some aside for topping) Method: 1. Pre-heat oven to 175 degrees celsius. 2. Cut stalks away from centre of your mushrooms and chop them finely. 3. Mix...