Serves 4 INGREDIENTS: 12 Tasmanian Oysters ¼ cup red wine vinegar 3 eschallots, finely diced ¾ cup extra virgin olive oil Salt & pepper Method for making oysters with best red wine vinegar: To prepare the dressing combine the vinegar, eschallots & olive oil together & mix well Place oysters onto serving plate Season the
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INGREDIENTS: ¾ cup Extra Virgin Olive Oil ¼ cup Red Wine Vinegar Smoked Salt 1 tbsp Manuka Honey METHOD: Put all ingredients in a glass jar, shake & serve NOTE: 12 year old Red Wine Vinegar is very strong. Use sparingly
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Pan fry cooked (drained) pasta, spring onions, cherry tomatoes & smoked salmon until all ingredients are warm/hot. The salmon is hot smoked and is seasoned with smoked mustard seeds. Drizzle with ‘Pure Frantoio’ Extra Virgin Olive Oil, sprinkle with ‘Senor Smoky’ mustard seed, toss and serve in a bowl. Enjoy this salmon.
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Place sliced chicken breast, lettuce, cucumber, cherry tomatoes, beetroot & goat’s cheese in a bowl, drizzle with ‘Pure Frantoio’ Extra Virgin Olive Oil and toss. Place poached eggs on top of salad, sprinkle with ‘Senor Smoky’ mustard seed and then serve.
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Pan fry Salmon fillets using ‘Pure Frantoio’ Extra Virgin Olive Oil on a low heat with the lid on. Depending on the thickness of the fillets they will take 10-15 minutes. Do not burn the oil! When the fillets are cooked sprinkle ‘Senor Smoky’ mustard seed on the fish and serve with a salad.
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Saffron differs from other spices. It needs to be activated before use by a method known as ‘Steeping’ or ‘Infusion’. This is done by adding the required amount of Saffron strands to hot water and allowing them to ‘steep’ for anything from 1 hour to 24 hours, depending on the intensity of flavour, colour or
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