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...
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...
Winter calls for nights by the fire with friends, some delicious food and a good bottle of red. We’ve put together a simple recipe to create an insta-worthy gourmet grazing board…
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...
Ingredients: 80gm Baby Spinach, roughly torn 2 cup Cherry Tomatoes, mixture of red and yellow, halved 100gm Mozzarella pearls 2/3 cup Kalamata olives, pitted 1/2 small red Onion, thinly sliced 2 Tbsp Vasse Virgin Basil Pressed Extra Virgin Olive Oil Salt and Pepper to taste Method: Prepare the ingredients by halving tomatoes, tearing up the baby spinach leaves, and slicing the onion. Place spinach, tomatoes, mozzarella, olives and onion into...
Ingredients: 1 cup Sugar 2/3 cup Vasse Virgin Mild and Delicate Extra Virgin Olive Oil 6 Egg yolks 3 cup Milk 1 cup heavy Cream 2 tsp Vanilla extract 1 tsp Salt Method: Using a hand mixer, beat the sugar and egg yolks in a large bowl until pale yellow, which normally takes about 5 minutes. Add the olive oil in a steady stream, and continue beating until smooth and airy, which...
Ingredients: 3/4 cup Brown Sugar 2 cups Self-raising Flour 3/4 cup Vasse Virgin Mild and Delicate Extra Virgin Olive Oil 3 Eggs 1 tsp Cinnamon or Nutmeg 1/2 cup Low-fat Milk 250gm Carrots, grated 1/2 cup Walnuts or Pecans, chopped Juice of 1/2 Lemon Cream Cheese Method: Preheat oven to 180°C. Combine the sugar and olive oil in a bowl. Add in the eggs, beating well after the addition of...
Ingredients:
50ml Vasse Virgin White Balsamic Dressing
25gm Dijon Mustard
100ml Vasse Virgin Extra Virgin Olive Oil
Chopped Chives
Salt and Pepper to taste
Method:
Combine the balsamic, mustard, salt and pepper in a bowl and whisk until the salt has dissolved. Slowly add in the olive oil and chives. Serve over warm vegetables or even over your favourite potato salad. Enjoy!
Ingredients: • 200gm Lobster tail, cooked and cut into large cubes 200gm Double Brie, cubed 200gm Cherry Tomatoes, halved 1 large Avocado, cubed 1 bunch Rocket 1 handful Basil leaves Vasse Virgin Extra Virgin Olive Oil Vasse Virgin Sweet and Mild Chilli Sauce Cracked Salt and Pepper Method: Simply combine all of the above ingredients in a large bowl and mix gently. Season with salt and pepper to taste. Enjoy!...
