A few suggested recipes for you to try at home. If you would like to submit one for our website, feel free!

Spinach fettuccini with smoked salmon, capers and basil cream

Ingredients
250 grams spinach fettuccini
200 grams smoked salmon
(broken into bite size pieces)
50 grams capers
1 bunch basil
200 ml cream salt and pepper

Method
1. Cook the pasta in a large pan of boilding salted water until al dente. Drain and return to the pan to keep warm.
2. Place the cream in a pan and bring to the boil.
3. Add capers and simmer for 5 minutes
4. Add smoked salmon, basil and then toss through the warm pasta.
Season with salt and pepper.

Gwydir Grove Olive Oil infused with Australian Flavours of Lemon Myrtle, Bush Herbs & Mountain Pepper

Cobram Estate Citron Olive Oil, Gwydir Grove Blood Orange Olive Oil & The Colonial Vinegar Company Macadamia Nut Oil

Spaghetti with Italian sausage, smashed olives and lemon
infused olive oil

Spiral pasta with fresh tomato, chilli, thyme and Persian fetta

Penne with chargrilled vegetables, rosemary, rocket and extra virgin olive oil

Ingredients
250 grams spaghetti
4 good quality Italian sausages
100 grams Kalamata olives, pitted and crushed
½ bunch fresh sage
50 ml lemon infused olive oil salt and pepper

Method
1. Cook the pasta in a large pan of boiling salted water until al dente.
Drain and return to the pan to keep warm.
2. Heat a small amount of oil in a pan and cook the sausages.
Remove from the heat, and when cool enough to handle, slice on an angle.
3. Toss the warm pasta, sausages, olives, finely chopped sage and olive oil together.
4. Season with salt and pepper and serve.

Ingredients
250 grams Penne
50 ml vegetable oil
2 sprigs rosemary
1 handful rocket
50 ml extra virgin olive oil
2 zucchini
1 eggplant
1 capsicum
1 sweet potato
2 tomatoes
Method
1. Cook the pasta in a large pan of boiling salted water until al dente.
Drain and return to the pan to keep warm.
2. Heat BBQ or chargrill.
3. Slice vegetables 1cm thick and place in a large bowl with vegetable oil, chopped rosemary and salt and pepper.
4. Chargrill the vegetables until soft and well coloured.
If you don’t have a BBQ, dice the vegetables and coat in vegetable oil, rosemary and salt and pepper and roast in the oven at 200oC for 20 minutes or until cooked.

Ingredients
250 grams spiral pasta
8 ripe tomatoes
½ bunch fresh thyme (leaves picked)
100 grams Meredith Dairy marinated goats cheese
salt and pepper
1 red chilli (finely chopped)
1 orange chilli (both finely chopped)

Method
1. Cook the pasta in a large pan of boiling salted water until al dente.
Drain and return to the pan to keep warm.
2. Quarter the tomatoes, remove the seeds and dice them.
3. Toss the tomatoes, chilli and thyme with the warm pasta and season with salt and pepper.
4. Serve garnisheed with the crumbled fetta.

Light and Easy Raspberry and White Chocolate Muffins

Skyes Delight

Mandarin Bakewell Slice

There is no butter or egg in the muffin; it is made with bertolli extra light olive oil,
which makes a light and lovely muffin with moist texture and great rasberry flavour.

Ingredients
1 ½      cups     flour
1          cup       castor sugar
            pinch    salt
½         tsp       baking powder
½         tsp       bicarbonate of soda
4                      egg whites
1/3       cup       frozen rasberries
½         cup       light olive oil
¼                     low fat yogurt
¼         cup       roughly chopped white chocolate bits

Method
Butter the sides and base of muffin tin (cooking spray can be used)
Preheat the oven to moderately hot (190C)
Sift the dry ingredients into a mixing bowl
Whisk the egg whites with a fork until broken and slightly frothy and add
Stir rasberries, olive oil, yogurt and white chocolate bits and mix lightly until just combined
Spoon the mixture into the tins
Bake for approximately 20 minutes or until golden and firm to touch on top
Transfer to a wire rack to cool. You can dust with icing sugar when serving
They freeze really well and can be reheated in the microwave

Ingredients:
300 grams whole raw almonds
300 grams seeded dates
300 grams dark chocolate (ie Club)
250 grams castor
6 egg whites

Method
In a food processor blend separately the nuts, dates and chocolate until course in consistency.
Mix together well. Whip egg whites and add sugar slowly to a stiff meringue. Fold a small amount of the meringue into the nut date and chocolate mix to loosen. Fold in the rest and combine well.
Place into a 25cm spring form pan that has been greased, and spread until level.
Cook on 170oC for approx. 1-1 ½ Hours or until firm and golden brown. Allow to cool and serve with mascarpone or cream and berry sauce/coulis.

Berry Coulis

Ingredients
Strawberries
Blueberries
Raspberries
Castor Sugar
Vanilla Paste

Method
Combine the berries, sugar and vanilla, bring to the boil and simmer until the berries are cooked through and reduce the liquid by half and serve cool.

Ingredients
220 grms Unsalted Butter
220 grms Castor Sugar
2 ea Mandarines
1 ea Lemons
5 ea Whole Eggs
100 grms Bread Crumbs
80 grms Almond Meal
Vanilla
Sweet Crust Pasty
Apricot Jam

Methods:
Beat butter and sugar until white and creamy.
Beat in eggs one at a time until combined.
Add lemon juice and zest and vanilla.
Add all dry ingredients and mix until well combined.
Roll out sweet crust pastry and line lamington tray.
Refrigerate pastry, when cool brush with apricot jam.
Put Bakewell mix on top of the pastry up to level with the side of the tray.
Cook in a moderate oven on 175oC or 350oF until golden brown on top.
Allow to cool, then cut from the tray.

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