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Eggplant Pesto

by | Cooking Classes, Gluten Free, Recipes

1 Medium eggplant, cut into chunks 50g Walnuts, roasted lightly 3 Cloves garlic, crushed 18 Large fresh basil leaves, coarsely chopped 3 Tbs extra virgin olive oil (plus 2 Tbs) half cup grated tasty cheese (Parmesan) Pepper and Salt, to taste Preheat the oven to 180°C...

Rustic Bruschetta Blend

by | At The Hearth, Cooking Classes, Recipes

This creamy blend can be made with bits of what’s in the pantry or fridge – left overs from a party or BBQ. If using barbecued capsicum/eggplant/zucchini – will add a lovely smokey flavour. Some or all of these ingredients blended will make a delicious...

Artichoke Caponata

by | Cooking Classes

This delicious sauce can be used for a spring risotto with broad beans and peas or just on pasta sprinkled with Parmesan Cheese! Enjoy! 4 artichokes (cleaned/cut into quarters)* 1 onion chopped finely 1 tin tomatoes (or jar of passata) 2 stalks of celery chopped...

Calabrese Tomato Sauce or Passata

by | Cooking Classes

You’ve seen it done on television, in a movie or on the food shows… why not come along and take part in this experience that makes you wish you were Italian too! We supply everything for you to enjoy learning the whole process of making sauce to take home...