Peperonata and Bocconcini Tartlets

2 sheets butter puff pastry

Cut  four 12cm rounds from each sheet of pastry and place on lightly oiled oven trays, then top each with 45g peperonata, 3 bocconcini halves and 1 chopped anchovy, leaving a 1cm border.

Brush egg and milk mixture over pastry border.

Bake at 220°C for 15-20 minutes or until pastry is golden and puffed.

Serve immediately, scattered with torn basil leaves.

Fill your glasses with chilled Rosè... and discover how good life can be!                                         serves 4

180g pure greed peperonata

12 cherry bocconcini, halved

4 anchovy fillets, chopped *

1 egg, beaten with ¼ cup milk

16 basil leaves

* Substitute chopped olives to make a vegetarian version.

 

Peperonata Pizza

Ingredients for the dough

500g unbleached flour

METHOD: 

Mix all ingredients for the dough in a bowl and knead for 7-10 minutes. Alternatively, add to the bowl of an electric mixer (fitted with a dough hook) and beat on lowest speed for 5 minutes.

Rest dough on floured board for 10 minutes.

Cut into 4 with dough cutter, then stretch and roll the dough to the desired shape.

Spread the peperonata, cheese, basil and anchovies on each pizza.

Brush with olive oil.

Bake at 220°C for 15-20 minutes.

Fill your glasses with Sangiovese... and discover how good life can be!                                                          serves: 4

20g sea salt

10g dried yeast

350ml spring water

2 tbsp olive oil

Ingredients for the topping on each pizza:

45g pure greed peperonata

50g bocconcini, sliced

4 basil leaves

4 anchovy fillets *

a little olive oil

* Substitute chopped olives to make a vegetarian version.

You can find these and many more wonderful produce at recipes at Pure Greed.

We discovered some lovely fruit infusion teas in Pokolbin Village. Super yummy and so easy whip up a refreshing chilled tea. ...

  • 750 ml boiling water
  • 15-20 grams of fruit infusion tea
  • 1 lime, cut into segments or slices
  • Ice
  • Paper straws

Infuse tea in boiling water for 3-5 minutes.

Chill until cold.

Serve in a tall glass or mason jar with a handul of ice, a few segments or slices of lime and a funky straw or two.

Enjoy!

 

 

Cold brew coffee is so great. And the Gold Coast's Kind Coffee Company bottles up a lovely brew. Here's a simple little recipe for an Iced Coco Coffee....

  • 1 x 200ml bottle of cold pressed coffee
  • 1/2 cup coconut water
  • handful of ice

Blend all ingredients in a high speed blender until smooth and serve in a tall glass. If you don't have a blender, pour coffee and coconut water into a glass and add ice. Yum!

(Makes 1 serve)

 

 

Greeky Lemony Potato Salad Recipe

This simple Greek-inspired potato salad gets a flavour boost from smoked or lemon myrtle olive oil and amazing sundried olives. It's vegan and gluten-free too. I hope you like it. 

 

600g potatoes, unpeeled 

1/4 cup Grumpy Grandma's Lemon Myrtle or Smoked Olive Oil

3 tablespoons lemon juice

1/4 cup scallions or spring onions, chopped finely

2 tablespoons of fresh dill or parsley, chopped finely

50g Grumpy Grandma's Au Naturale Olives

salt and pepper

handful of cress, to serve

 

Cook whole potatoes in boiling water for approximatly 30 minutes, until tender. Drain.

Peel potatoes while they are still hot (wait until they have cooled just enough to touch). Cut potatoes into cubes and place in mixing bowl. 

Combine olive oil, lemon juice, scallions and herbs in a jar or small bowl. Pour dressing over potatoes and combine gently. 

Add olives, salt and pepper and toss. Allow to stand for at least 10 minutes. 

Transfer to a serving bowl, add cress. Can be served warm or cold