How do you know which are the best chickpeas? Easy. They’re the freshest ones grown by a farmer you can trust. Today we are despatching the first orders of our 2012 certified organic chickpea crop. It was harvested just weeks ago here, near Naracoorte in South Australia’s Limestone Coast. By next week they’ll be on […] ↓ Read the rest of this entry…
Andrew McConnell and Penguin have kindly given permission for us to share his tomato recipe from Andrew’s book, Cumulus Inc. Andrew writes: This dish was inspired by our friend Dee Nolan, from Nolans Road organic olive grove. After tasting Dee’s olive oil, we devised this salad in order to make the most of its fresh and punchy […] ↓ Read the rest of this entry…
If you like to use flavoured oils, then by far the best ones are those you make yourself. The real thing rewards with a clean, vibrant, infusion of genuine, unadulterated flavour. I find them very easy and satisfying to prepare. Make just the amount you need as it’s recommended you use them within a day […] ↓ Read the rest of this entry…
Eat this salad on its own with some fresh bread, or as a side dish, perhaps with grilled chicken or lamb. It travels well so it is good for school lunches or picnics. I find that dressing the warm, cooked lentils with our extra virgin olive oil as soon as I drain them infuses them […] ↓ Read the rest of this entry…
This recipe is from Christine Manfield’s fabulous global cookbook, Fire*. I’ve tried so many hummus recipes and this one just nailed it for me. The first time I made it, I served it in a huge bowl drizzled with chilli olive oil (see Skye Gyngell’s Fresh Chilli Oil) at a Christmas drinks party and basked […] ↓ Read the rest of this entry…