This is such a simple idea. Cook eggs in loads of Spanish olive oil and drape jamon over the warm eggs which releases the aroma and makes the jamon even more delicious. Have it with crusty bread and some coffee and you could be in Malaga or Madrid!
Read MoreSweet, smoky, sticky and so delicious, these chicken wings are the perfect finger food for drinks get-together or could make a meal for a family. You will need plenty of napkins or even wet towels to get your fingers clean when eating this very moreish treat. We love Bolero paprika from Spain. It has a lovely smoky tang, the bright flavour of red peppers and a little goes a long, long way
Read MoreSauerkraut is healthy? Sure is! Then this must be a healthy sandwich as the sauerkraut counteracts the cheese and Oakwood pastrami.
Read MoreFor those cold days where you want a warming bowl of something but don’t have the energy to make a big meal. This takes only 40 minutes from whoa to go without a lot of fuss. Enjoy with toast, a salad, a cheese toasty, or a glass of pinot noir. We love to use the organic Dutch cream potatoes from Tumpinyeri Organic Growers at Blampied. These spuds are sensational and if you use these, you won’t need the cream to make this soup extra rich.
Read MoreGolden, fat, deep fried, packed with jamon flavour and perfect for entertaining, these are the type of croquette you’d be served in a bar in Madrid. The trick is to make sure the bechamel is set solid and that you make the croquettes about the size and shape of a finger lime or small cannoli. The other trick is to make sure the oil is hot enough but not too hot. At 175°C ,a cube of bread will turn brown in about 15-20 seconds. If you have a sugar thermometer then you can use this. Spanish croquetas should be served with a sprinkle of salt and a glass of fino sherry, Spanish vermouth, cold beer or glass of wine.
Read MoreWhile the change of seasons to autumn brings a flush of wild mushrooms growing in our surrounding forests, these delicious little tarts for one can be made with farmed fungus. There are a few steps to make these entrée sized tarts, but take your time and enjoy the process. It starts with the best all-round pastry made in a food processor. You can use quality frozen shortcrust pastry such as Carême but brisee pastry is so easy to make.
Read MoreA good tortilla should be rich, slightly wet, and tasting of good potatoes and quality eggs. We stock the best local Daylesford potatoes so you can’t go wrong there. Try using Honest Eggs. They are laid by chooks happily running around green paddocks locally, foraging for bugs and eating grass and grain protected by trusty Maremma flock dogs. This recipe takes a little time to perfect, but the secret is to help form the shape of the edges of the tortilla as the edges begin to cook.
Read MoreMy goodness these are tasty. Tasty and zesty. Beautiful, pickled jalapeño peppers from farmers Edward and Fiona Benedict who grew them over summer at their beautiful little farm in the heart of historic Glenlyon.
Read MoreAdsum farm in Glenlyon is producing some of the best jalapeño chillies in the country. The sauce is also very good on grilled chops, chicken and forest mushrooms.
Read MoreThe perfect way to make use of the late summer, early autumn bounty of ripe tomatoes. A time when the days are still warm and the nights long, when BBQs are firing up and there are chops and steaks on the grill.
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