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Recently I found myself with a craving for something sweet and no chocolate in the house. Crisis! I did, however, have some filo pastry in the freezer and a jar of honey. Those two ingredients naturally made me think of baklava. I checked the pantry for nuts and found some walnuts. Bingo! I googled some baklava recipes and was initially put off by the lengthy preparation involved. Luckily the sugar craving was strong enough for me to push through any hurdles, and I arrived at a pared down method that halved the prep time while still delivering a truly delicious baklava!
If you have a well stocked pantry, you're never short of a tasty meal. We bring you a recipe that you can bring together in under 30 mins with staples like pasta, nuts and dried herbs.
As our collection of indigenous spices has grown over the years we have loved experimenting with flavours, creating new dishes and putting a fresh spin on old ones. My recipe for spaghetti with lemon myrtle, Tasmanian pepperberries, saltbush and macadamias is a celebration of Native Australian flavours. I've also included Australian pepitas, which - much like pepperberries - are taken to the next level of taste and texture when toasted. Crunchy garlic croutons are a moreish nod to the Italian inspiration, while a generous splash of lemon juice and our vibrant, NSW-produced Tawari Grove Olive Oil brings it all together. The result tastes both modern and traditional, complex but simple, sharp and zesty yet comfortingly familiar. |
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