Kaffir Lime Sauce

Serves: 3 | Preparation Time: 20 min


  • 1 Tablespoon olive oil
  • 2 medium shallots, finely chopped
  • 1 thumb of ginger, sliced finely
  • 6 or 7 fresh or dried kaffir lime leaves, cut into thirds
  • 1 small red chilli (seeds removed)
  • 80 ml red wine
  • 0.5 Cup tomatoes, chopped
  • 2 Tablespoon double cream
  • 2 Teaspoon brown sugar
  • Coarse salt and freshly ground pepper


Heat olive oil in a medium pan over low heat. Add shallots and cook until soft and translucent, about 1 minute.

Add ginger to pan and cook for 30 seconds (if using fresh lime leaves, rub between the palm of your hands). Add lime leaves and continue cooking mixture for 30 seconds more. Add chilli and cook, stirring, until browned. Add wine and cook until liquid is reduced by half.

Add tomato and bring mixture to a boil. Immediately reduce to a simmer and cook for 20 minutes.

Strain mixture into a small saucepan through a fine mesh sieve; discard solids. Add cream to the strained sauce and place over medium heat. Cook sauce until liquid is reduced and thick enough for a sauce. Serve immediately.


Broccoli with Toasted Almonds and Chilli

Serves: 2 | Preparation Time: 10 min


  • 1 head brocoli, trimmed
  • 1 tbsp olive oil
  • 1  large clove garlic, finely sliced
  • 2 tbsp black olive tapenade
  • 1 tbsp balsamic vinegar
  • 1 or 2 long red or green chillies, finely sliced
  • 2 tbsp water
  • 50g almonds, toasted and coarsely chopped


Steam broccoli (trimmed) for 6-8 minutes or until tender, then remove from heat. Heat olive oil in a non-stick frying pan over low heat and cook 1 large clove garlic (finely sliced) until golden.

Add black olive tapenade, balsamic vinegar, long green or red chillies (finely sliced) and water and whisk well.

Place broccolini in a large bowl. Add garlic mixture, almonds (toasted and coarsely chopped), salt and pepper and toss gently to combine.


Sweet potato & parsnip cheesy bake

Serves: 4 | Preparation Time: 20 min


  •  700g sweet potato, peeled, thinly sliced
  •  1 large parsnip, peeled, thinly sliced
  •  1 small brown onion, thinly sliced
  •  1 tablespoon fresh thyme leaves
  •  1/2 cup grated tasty cheese
  •  Baby spinach and red onion, to serve
  •  Milk mixture
  •  1/4 cup milk
  •  1/4 cup pure cream
  •  2 garlic cloves, crushed


Preheat oven to 180°C/160°C fan-forced. Lightly grease a 6 cup-capacity baking dish.

To make milk mixture: Combine milk, cream and garlic in a jug. Season with salt and pepper.

Layer one-quarter sweet potato over base of prepared dish. Top with one-third parsnip, onion and thyme. Repeat layers, finishing with sweet potato.

Pour milk mixture over potato mixture. Sprinkle with cheese. Bake for 45 to 50 minutes or until potato is tender and cheese golden. Stand for 5 minutes. Serve.


Glazed Dutch Carrots

Serves: 2 | Preparation Time: 15 min


  • 1 Bunch dutch carrots, trimmed and scrubbed
  • 1 tbsp honey
  • 1 tbsp butter
  • 1 tbsp olive oil


Blanch carrots for 2-3 minutes in a large saucepan of boiling salted water, drain, refresh in iced water, drain again and set aside.

Heat half the honey, butter and olive oil in a large frying pan.

Add half the carrots and sauté, gently rolling the carrots around the pan, for 3-5 minutes over medium-high heat or until well coloured.

Transfer to a baking tray and repeat with remaining ingredients. Season to taste with sea salt and set aside.


Slow Roasted Balsamic Tomatoes with Baby Leeks and Basil

Serves: 2 | Preparation Time: 20 min


  • 3 tomatoes
  • 1 clove of garlic, peeled and finely sliced
  • 10 leaves of fresh Thai basil, leaves picked and torn up
  • Bay leaves
  • 4-5 baby leeks, trimmed and washed
  • Sea salt and freshly ground black pepper
  • 50ml/7fl oz cheap balsamic vinegar
  • 1 tablespoons extra virgin olive oil


Score the tops of the tomatoes with a cross. Take an earthenware dish that the tomatoes will fit snugly into, and sprinkle the garlic and basil all over the bottom of it.

Stand the tomatoes next to each other in the tray, on top of the garlic and basil, then push the bay leaves well into the scores in the tomatoes and season well.

Lay the leeks on a board and sprinkle generously with salt and pepper. Using a rolling pin, press down on top of the leeks to really squeeze the seasoning into them. This will also loosen their texture.

Cut the leeks into about three and place around the tomatoes. Pour over the balsamic vinegar, drizzle over the olive oil, and bake in the preheated 180 deg oven for an hour. Before serving, remove the bay leaves. 

Try this: These tomatoes are great served as a vegetable dish, or as part of a warm salad. Also good as a base for soup, puréed to make a sauce or served over pasta.

Recipe by Jamie Oliver




Easy asparagus with lemon dressing

Serves: 2 | Preparation Time: 5 min


  • 2 tbsp lemon juice
  • 1/2 tbsp extra virgin olive oil
  • 1 tbsp honey
  • 1/2 Clove garlic, crushed and rubbed with the back of a knife to a paste.
  • 1 tsp apple cider (or malt vinegar)
  • 1/4 tsp black pepper, cracked


Lemon pepper dressing - lemon juice, extra virgin olive oil, honey, garlic (crushed), apple cider (or malt vinegar), black pepper.

To trim asparagus, snap or cut the hard woody ends off. Cook the asparagus until just tender.

Place all ingredients in a small bowl and whisk them together until they are well combined (makes about ¼ cup). Arrange the warm, cooked asparagus on a serving plate and drizzle with lemon pepper dressing.


Pan glazed veggies

Serves: 4 | Preparation Time: 10 min


  • 3  medium zucchini, sliced diagonally 1/4 inch thick
  • 1 peeled, cut and blanched carrot.
  • 1 medium onion, cut into 8 wedges
  • 1 Tbsp olive oil
  • 1 Clove garlic, minced
  • 1 tsp sea salt
  • 1/4 tsp ground pepper
  • half  Cup balsamic vinegar
  • 2 tbsp brown sugar
  • 1 tbsp soy sauce


Preheat your stove grill plate (or hot pan) to medium heat. Add zucchini, carrot, onion, olive oil, garlic, salt, and ground pepper to large bowl. Toss to combine.

Place vegetables on barbeque. Grill 10 minutes, turning once. In small saucepan, bring vinegar, sugar, and soy sauce to a boil. Reduce heat to low, simmer 5 minutes or until mixture thickens. Pour sauce over vegetables.

Warm Herbed Olives

Serves: 4 | Preparation Time: 5 min


  • 350 Gram black kalamata olives
  • 80 Millilitre olive oil
  • 1 Teaspoon (Metric) cumin seeds
  • 2 Clove garlic, crushed
  • 0.5 Teaspoon (Metric) dried chilli
  • 1 Unit lemon, the zest and juice
  • 1 Tablespoon (Metric) parsley, finely chopped
  • 1 Tablespoon (Metric) coriander, finely chopped
  • 1 Pinch cinnamon


Wash olives in cold water and place in a pan. Cover with water and bring to a simmer for 3 minutes.

In a dry pan roast the cumin seeds until browning and fragrant. Turn the heat down low. Add the olive oil to the pan and olives. Mix through the garlic, chili flakes, lemon zest and juice and cinnamon.

Heat through for 2-3 minutes and remove from heat.

Add the chopped herbs and toss mixture until the olives are coated. Turn out into a large bowl and serve with crusty bread.

You can use the same method for marinated goats cheese. Place your block of cheese into the smallest container you have. Excluding the olives, use the same method as above to make your oil mixture. Adding a tsp of whole black pepper corns as an extra (if you have preserved lemon, add a few slices to it).

Pour over the cheese while still warm and serve or store for later... Yum!

Sicilian Eggplant Caponata

Serves: 4 | Preparation Time: 20 min


  • 3-4 finger eggplant
  • 1 x salt 
  • 1 x black pepper 
  • 1 x vegetable oil 
  • 2 medium onions chopped
  • 2 cloves garlic peeled and minced
  • 3 each celery stalks 
  • 1 can italian plum (roma) tomatoes 1 pound
  • 10 each green olives pitted and quartered
  • 3 tablespoons pine nuts 
  • 1/4 cup capers large
  • 1/4 cup wine vinegar 
  • 2 tablespoons sugar


Wash eggplant. Do not peel, Cut into 1 inch cubes.
Season with salt and pepper.
Fry in heated oil until tender.
Take out and set aside. Saute onion in the same oil until tender.
Add garlic, celery, tomatoes, and olives.
Cook slowly for 10 minutes.
Add eggplant, pine nuts and capers.
Heat vinegar and stir in sugar.
Add to vegetable mixture. Season with salt and pepper.
Cook for 5 minutes longer.

Flat Beans Braised in White Wine

Serves: 2 | Preparation Time: 10 min


  • 200g flat Italian beans with both ends removed
  • 2 crushed garlic cloves
  • half a brown onion, diced or sliced or quartered
  • 1/4 cup olive oil
  • 1 tbsp butter
  • 1/2 cup white wine
  • 1/2 cup of vegetable stock
  • salt and pepper to taste


In a lidded pot that fits all the ingredients fry the garlic and onions gently in olive oil without colouring them,
Add the wine, ramp up the heat and boil for 10 minutes.
Add the stock and the beans along with some salt, cover and cook for 20 minutes

Add the butter

Cover and cook for a further 15 minutes or until the beans are extremely tender

Add salt and pepper to taste

Eat cold or hot and served with a wedge of lemon

Baby Bok Choy with Garlic & Ginger Broth

Serves: 2 | Preparation Time: 5 min


  • 1 baby bok choy
  • 1/2 tbsp vegetable or peanut oil
  • 1 clove garlic, finely minced
  • 1/2 tsp grated fresh ginger
  • 3 tbsp broth or water (or 2 tablespoons broth/water + 1 tablespoon wine)
  • salt to taste
  • 1/2 teaspoon sesame oil


Start by trimming the stem off – don’t trim too much – just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.
Finely mince garlic and grate fresh ginger with a microplane grater.
Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic and ginger.

Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil.

When the aromatics become fragrant and light golden brown, add the bok choy leaves.

Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds. Pour in broth, water or wine. Immediately

Tomato tarts

Serves: 4 | Preparation Time: 15 min


  • 2 tbs brown sugar
  • 1 tbs balsamic vinegar
  • 6 sprigs fresh thyme
  • 1 x 250g punnets cherry tomatoes or any chopped and de seeded 
  • 1 1/2 sheets (25 x 25cm) ready-rolled frozen butter puff pastry, just thawed
  • 100g baby spinach leaves
  • 60g soft feta
  • 2 tbs olive oil


Preheat oven to 220°C. Combine the sugar and vinegar in a small bowl. Pour a little of the vinegar mixture into six 9cm-round (base measurement) tart tins (don't use removable base tins as liquid will seep).
Place a sprig of thyme into each tart tin and top with the cherry tomatoes. Pack the tomatoes into the tins firmly.
Cut the puff pastry into six 12cm squares. Fold the edges of each square of pastry under to form a rough round and press firmly on to the cherry tomatoes. Continue for each tart.

Place the tarts on an oven tray and bake for 20 minutes or until golden brown and puffed. Remove from oven and set aside for 3-5 minutes to cool slightly. Turn out quickly on to an oven tray.
Place the spinach and feta in a large bowl. Drizzle with oil and gently toss to combine. Season with salt and pepper and serve immediately with the cherry tomato tarte tartins.

Watercress Soup

Serves: 4 | Preparation Time: 20 min


  • 2 Tablespoon (Metric) olive oil
  • 150 Gram well washed watercress
  • 200 Gram peeled desiree potatoes
  • 25 Gram lescure butter
  • 1 Litre boiling water (more or less depending on your preferred consistency)
  • 2 Unit free range eggs
  • 1 Tablespoon (Metric) white wine vinegar
  • Olive oil to drizzle
  • Ground black pepper, to taste
  • Sea salt (murray river), to taste


Wilt the watercress in a pan with a little olive oil. Finely slice the potatoes and mix in with the watercress. Allow to soften. Add the butter for shine and flavour. We don't want the colour here because it will taint the vivid green we'll get from the watercress.

Season a small pan of boiling water with a little salt and pour over the watercress and potatoes. Bring back up to a rolling boil. Ladle the mixture into a blender and blitz until smooth.

Boil the water for your eggs and using a fork, or whisk, spin the water until you create a mini-whirlpool. Add the vinegar to help prevent the egg whites dispersing. Drop your egg right in the middle of the spinning water and it will produce a nice round poached egg which looks almost like a ball of mozzarella. This protects the yolk. Poach for 2 to 3 minutes and then you can lift the eggs out of the water to feel them and see if they are cooked. They should feel soft if you gently squeeze them.

To serve: place a poached egg in each warmed bowl and pour the soup around. Garnish with a fresh whole watercress leaf. Drizzle with olive oil.

Note: Try our organic olive oil in this recipe.