Recipes with "extra virgin olive oil"

Smoked barramundi tartare with Smoked Extra Virgin Olive Oil, slow-cooked yolk and bay crisps
Prawn and extra virgin olive oil linguini
La Madre Focaccia
Kingfish Crudo with Yuzu Pressed Extra Virgin Olive Oil
Golden Macadamia Tart with Extra Virgin Olive Oil Pastry
Olive Oil Braised Chicken, Truffle Vinaigrette, Spaghetti
Roast eggplant, farro and chickpea layered salad with tahini sauce
Confit Barramundi with Tarragon Gremolata Pumpkin and Caviar
Burrata with Artichoke & Olive Tapenade
Afik Gal’s Hummus
Beluga Black Lentils with Italian Pork Sausages, Fennel & Lemon
Mandarin EVOO & Chocolate Cake with Candied Mandarin (Gluten & Dairy Free)
Slow-cooked octopus and hummus on toasted olive bread
Farro with tomato, olives and basil
Roast pumpkin, olives, radicchio, quinoa & green lentils
Beluga Lentil Parfait
Spiced chickpea, carrot, lentil and spinach soup with dill yoghurt
Roasted Spiced Pumpkin soup
Leek, Potato & Herbed Chicken soup
Hearty Beef & Vegetable Stew
Smoked salmon, fried capers and lemon oil with fresh fettucine
Puttanesca spaghetto quadrato
Potato Lahoh
Semifreddo chocolate and olive oil with mandarin
Roasted quail and grape salad with quinoa
Quinoa, Grape, Radicchio, Almond and Pecorino Salad
Oven roasted organic pumpkin, zucchini, capsicum and quinoa ‘risotto’
Mount Zero Pearled Farro, Roasted Cauliflower, Kale and Blistered Grape Salad
Mandarin Oil Chocolate Truffles
Mauro's Grilled Octopus
Confit Duck Salad
Innocent Bystander Marinated Mixed Olives
Honey Roasted Carrots with Labneh and Pomegranate
Grilled Octopus
Fish Tacos with Lentil Tortillas
Chopped tomato, barley, almond & sumac salad
Cauliflower, Leek & Grains soup
Black Mission Figs, Holy Goat fromage frais, pomegranate, toasted quinoa
Braised chickpeas, smoked dashi yoghurt
BBQ ‘Barnsley’ Lamb Chop with Farro Salad
Cauliflower Quinoa Salad
OLIVE OIL EGG ROLL WITH FRESH GREENS, FETA AND BLACK OLIVE TAPENADE
Roasted Plum and MZ Olive Oil Cake
Vernazza Olive Oil and Polenta Cake
Olive, Rosemary and Pink Lake Salt Whole Wheat Focaccia
Potato Bread with Macadamia Cream
Snapper, red cabbage, kabuli chickpeas, yoghurt sauce
Smoked Dark Chocolate Mousse
Roast Pumpkin and Freekeh Salad with Pedro Ximenez Soaked Currants.
Mount Zero Olive Oil & Rosemary Truffles
Nori Lobster Roll
Karen Martini’s Marinated Olives with Orange, Cinnamon & Chilli
GREEK BAKED HARICOT BEANS
French onion soup and mixed grains
CHICKPEA DUKKAH CRACKERS
Char-grilled oyster mushroom, smoked shallot, confit garlic and pine nut puree
Nat's Olive and Spinach Socca
Salmorejo Cordobes – Cordoba’s thick tomato and bread soup
Za'atar Wholemeal Crackers
Char-grilled corn, zucchini and farro salad with miso dressing
Spiced Lamb Rack with Olive Potatoes
Spanish mackerel with chatni gashneez, walnuts and green olives
Grilled Quail and Barley salad
Deconstructed Eggplant Lasagne w/ Burrata mozzarella
Grilled Octopus with Mandarin Oil Dressing
Grant's Rabbit Cacciatore
Coal grilled SA squid with black olive oil and cucumber
Boston bun with lemon oil icing by Rachel Pitts of the Fruitful Kitchen
Karen Martini's Salmoriglio
Spaghetti alla Puttanesca
Cracked Freekeh Tabouli
Prawns with Pesto and Couscous
Panzanella Salad
Sicilian Puttanesca with rigatoni
Mr. Wilson Plantation Burger Patties
Heirloom tomato and celery salad with green lentils, pine nuts and crispy Kashkaval cheese
Mixed grain, poached chicken and broad bean salad
Classic Pissaladière
Aglio e Olio (Garlic & Oil) Spaghettini
Farro and Roasted Carrot Salad with Raisins, Harissa and Chickpeas
faba burger with quick tzatziki
Whole Larder Love - Roast cauliflower & Pork Sausage Freekeh Pilaf
VERJUS BAKED FISH HOT POT
Transformer Roast Pumpkin Dip
Tivoli Road's Spring Freekeh Salad
Tivoli Road Bakery Vanilla Cream Doughnuts
Seafood Cassoulet saffron aioli, parsley, dill and tarragon
SANDWICH PRESSED FALAFEL WITH HARISSA YOGURT
Saltbush roasted beetroot with Mount Zero Biodynamic Pearled Barley and baked ricotta
Salmon with MZ Organic EVOO Poached Tomato Summer Salad
Rosquillos – Baked sweet sherry doughnuts
Roasted crushed faba beans with cumin & lime, broccolini & labne
Roasted Carrots with Kalamata Olive Sauce
Roast chicken with olives, tomatoes and potatoes
Red chickpea hummus with homemade focaccia bread
Pulled Chicken and Olive Pie
Persian Lentil Stew
Mount Zero Kabuli Chickpea & Hardy Mammoth Green Olive Salad
Grilled Swordfish with Mount Zero Lime EVOO and Ginger.
Huon Salmon Taco with Coriander Dressing & Salsa
Haricot beans, slow roasted tomatoes and buffalo mozzarella salad
Cypriot grain salad
Freekeh salad with smoky eggplant yoghurt
Farro Risotto with Porcini and Parmesan
Dark chocolate and Olive oil cookies
Conchiglie, chickpeas and Smoked EVOO
BELUGA LENTIL DIP WITH CRISPY BAKED LENTILS
Neil Cunningham's Trout & Pepperonata
Grilled Olives & Caramelised Balsamic Dressing
Mushroom and Lime Freekeh Risotto
The Doctor's Lentil Salad
Organic Black Barley and Feta, Grape, Walnut Salad
Cumquat & Semolina Cake
EARL Hummus & Edamame Pots
Baker Bleu Sweet Potato Pizza
Twice Cooked Duck Leg with Mount Zero Lentils
Slow roasted pork shoulder with roasted pumpkin and chickpeas
Tomato and Anchovy pasta
Miznon's famous bag of green Beans
Macadamia and quinoa crusted barramundi with fennel, apple and citrus salad
Lime Olive Oil Iced Moscow Mule
Fried Brussels sprouts with truffled pecorino and mount zero lemon oil
French Green Lentil & Chickpea Salad with Mint Lemon Dressing
Butternut Pumpkin, Smoked Ham Hock and Barley Soup
BRAISED WAGYU BEEF SHIN
Beluga lentil salad
Beluga Black Lentil balls with veggie ragu
Barley Risotto
Arrow squid stuffed with chickpea and bread
Mixed Grain, pickled fennel, pomegranate, sumac & labne salad
Yuzu Miso Dressing
Zucchini, Farro, Feta and Mint Patties
Roast Quinoa Salad with Nashi Pear, Hazelnut, Sultanas and Rocket
Mexican wedding cookies
Baby beet and citrus salad with Shaw River Buffalo mozzarella
Haricot Beans with Shellfish
Spicy Red Lentil Meatballs
Ancient grain salad with cumin, yoghurt and honey dressing
Octopus, Mount Dukkha, Tarama, Fennel & Mandarin
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