CRISPY POTATOES W/ BLUE CHEESE WHIP

This recipe was developed for Castello Mild Blue Cheese

Prep 00:10

Cook 00:45

Serves 4 as part of a shared meal

Super Easy

4 large russet potatoes, peeled and cut in half 

Garlic cloves, whole, skin off, lightly crushed
1/4 cup extra virgin olive oil
Sea salt, to taste 

Blue Cheese Whip

150g Castello Mild Blue Cheese (half for whip, half to crumble)
1 cup Natural Greek Yoghurt
1 cup Sour Cream
1/4 lemon, juiced
Salt and pepper, to taste

Chives, finely chopped, to garnish

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Method

Step 1. Preheat oven to 220C. Boil potatoes in generously salted water until just cooked (you don't want them soft her, you need them to be able to retain their shape as you crush them). Pour into colander and allow water and steam to dry as much as possible.

Step 2. On a lined baking tray add the potatoes and garlic, drizzle over olive oil and then toss well to coat. Using another baking tray or heavy bottom pot, gently crush the potatoes. Place in oven and cook for 40 mins or until golden and crispy.

Step 3. While the potatoes are cooking make the blue cheese whip by placing half the blue cheese along with all other ingredients into a blender or small food processor and blitzing until smooth. Set aside in fridge until needed.

Step 4. To serve spoon out the blue cheese whip onto the base of a serving dish, crumble over some of the remaining blue cheese and then top with the crispy potatoes, garnishing finally with chives and the remaining blue cheese. 

CAULI-BLOSSOM W/ CREAMY CURRY WHIP

RECIPE DEVELOPED FOR PERFECTION FRESH

Grab your cauli-blossom and get dipping into this delicious creamy curry whip. 

Prep 00:15 (plus min. 2 hrs soaking time)

Cook 00:10

Serves 6 as a shared starter 

Super Easy

Ingredients

250g Cauli-Blossom® Fioretto®, cut into thin stems, rinsed
1 tbs extra virgin olive oil 

Cauli-Blossom Spice Mix

1 tsp turmeric 

1 tsp chili powder

1 tbs smoked paprika 

Creamy Curry Whip

150g raw cashews, soaked for 2hrs
1 small brown onion, roughly chopped

2 cloves garlic, crushed

1 tbs coconut oil
1 tbs curry powder / garam masala  

1 cup yoghurt*
1 lime, juiced

Coriander, leaves only, to garnish
Lime wedges, to serve

Method
Step 1. Heat BBQ or griddle pan over high heat. Place the Cauli-Blossom® onto a tray drizzling with oil and sprinkling with spice blend, toss well to coat and combine. Set aside until ready to char. 

Step 2. In a medium fry pan saute onion and garlic in coconut oil until softened, add curry powder and saute for a further 2-3 mins until aromatic. Set aside to cool slightly. 

Step 3. Drain cashews and place in a blender or food processor along with the onion garlic spice mix, yoghurt and lime juice. Blitz until super smooth and creamy. If you find the mix is too thick, add a more yoghurt. Set aside until ready to serve. 

Step 4. Cook Cauli-Blossom® on BBQ for 4 - 6 mins or until tender and lightly charred, turning as needed. To serve, spoon out a generous portion of the creamy curry whip onto a serving plate, place over charred cauli-blossom, serve with lime wedges and garnish with coriander.  

Notes

* To make this recipe vegan, replace the yoghurt with coconut milk. 

BUFFALO DIP

Ok, so I’ve stolen this recipe from Bunny and Duff (friends from the US) and when I say I have stolen it, I haven't really because I haven't been able to get their secret recipe from them! But in any case I have tried to recreate this moorish dish below. It's the perfect dish for any BBQ or footy game or moment where you just need to feel comforted with a drink in hand.. 

Prep 00:10

Cook 00:10

Serves 6-8

Super Easy

Ingredients 

250g pork mince

125g cream cheese 

1 cup sour cream 

1 cup grated cheddar cheese 

1/2 cup Frank’s Hot Sauce*

1 spring onion, finely sliced  

Celery sticks to serve 

Corn chips to serve

Method

Step 1. Fry the pork mince in some olive oil until browned. 

Step 2. Add the cream cheese, sour cream and grated cheddar. Melt and mix through. 

Step 3. Mix in the hot sauce and pour into a serving dish. Sprinkle with spring onion and serve with celery sticks and corn chips.

Notes:

* If you can’t find Frank’s hot sauce, this will work with any acid-forward hot sauce, something with a little zing

CHORIZO & BEAN DIP

The ultimate chip and dip combo that goes hand-in-hand with a cold beer and good company.

Prep 00:10

Cook 00:20

Serves good for sharing 

Super Easy 

Ingredients 

200g chorizo, skin removed, broken into small chunks 

1 brown onion, diced 

2 tsp ground cumin 

2 tsp ground coriander 

2 tsp smoked paprika 

1 tsp chilli powder 

2 400g tins black beans, drained and rinsed  

1 can beer 

1 x 454g jar Desert Pepper Chile con Queso

1/2 cup shredded tasty cheese 

Corn chips to serve

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Method

Step 1. Preheat the oven to 200C. Heat some olive oil in a pan and cook the onion and chorizo until browned. 

Step 2. Add the beans and the spices and mix together. Cook for around 2 minutes.  

Step 3. Add the can of beer. Simmer until almost all the liquid has reduced and mash the beans slightly. Pour into an oven dish (or use the pan you have cooked it in). Add the queso over the top and sprinkle over the shredded cheese 

Step 4. Bake for 10 minutes or until the cheese is melted and golden. Serve straight away with corn chips.

ARTICHOKE & SPINACH DIP

A hearty and comforting dip to serve for any occasion. Simple, warming and full of great flavour.

Prep 00:10

Cook 00:10

Serves 6-8

Super Easy 

Ingredients 

1 Tbsp unsalted butter 

1 Tbsp olive oil 

2 eschalots (French shallots), finely sliced 

2 cloves garlic, finely sliced 

200g marinated artichoke hearts, chopped 

60g baby spinach 

500g cream cheese, cubed 

1/2 cup grated parmesan

Crusty bread, to serve 

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Method

Step 1. Heat the butter and oil in a pan on medium heat and cook the eschallots and garlic until soft. 

Step 2. Add the artichokes followed by the cream cheese. Melt down gently and season with salt and pepper.

Step 3. Add the spinach and stir through, cooking gently to wilt. Stir through the parmesan. Transfer to a warm bowl and serve straight away with fresh, crusty bread.

DIP DIP DIP

FRENCH ONION DIP

Most of us have a packet or two of soup mix hiding in the pantry. Don’t let it go to waste. Turn it into a tasty snack for your next get together. 

Prep 00:05

Cook N/A

Serves 6-8

Super Easy

Ingredients 

1 x 40g pack of French Onion Soup mix

200g cream cheese 

1 cup greek yoghurt 

1/4 cup fresh chives, finely chopped  

1/4 cup crispy shallots 

1 large pack of plain salt potato chips 

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Method

Step 1. Mix the French Onion Soup mix together with the cream cheese and yoghurt. Place into a shallow dip bowl and garnish with fresh chives and crispy shallots 

Step 2. Serve with potato chips, eat and enjoy!