Pesto:

• 1 bunch basil
  
• 20 grams grated reggiano cheese
  
• ½ clove garlic
  
• 1 tablespoon roasted pinenuts
  
• 125 ml Kyneton Basil infused Extra Virgin Olive Oil
  
• Maldon Sea Salt
  
• Milled black pepper
  
• Place all ingredients in blender until fine paste consistency. Alternatively, can be done by using mortar and pestle

Ingredients:

• 500 gr Gnocchi
  
• 1 ½ cup peas
  
• Handful baby spinach
  
• 1 tablespoon roasted pinenuts
  
• 125 gr Ricotta cheese
  
• 1 lemon
  
• Grated reggiano cheese

Method:

• Cook peas in boiling water.
  
• Add pre cooked gnocchi to warm through
  
• Drain peas and gnocchi in colander
  
• Add to pan with a handful of baby spinach
  
• Add 1 tablespoon pinenuts and 3 tablespoons of pesto
  
• Stir through and mix
  
• Finish with ricotta and freshly squeezed juice of one lemon
  
• Place in serving bowl and finish with freshly grated reggiano and a drizzle of Kyneton Basil infused Extra Virgin Olive Oil

Ingredients:

• 1 head – Cauliflower, ¾ grated, ¼ cut into tiny florets (blanched)
  
• 1 each – Onion
  
• 1 knob – Butter
  
• 1 kg – Carnaroli rice
  
• 1 cup – White wine
  
• 3 lt – Chicken stock
  
• 200 gms – Grated parmesan

Method:

• Gently fry the onion and grated cauliflower in the butter until soft
  
• Add the rice and continue to fry for a few minutes
  
• Add the wine
  
• Now add the hot stock and cook in the normal risotto to ¾ cooked using the method of absorption
  
• Cool the risotto on trays
  
• When the risotto has cooled , reheat the risotto with some chicken stock, florets and finish with butter and parmesan

Ingredients:

• 180 grams – Salmon cut on an acute angle
  
• 100 grams – Cauliflower risotto
  
• 5 each – Baby capers
  
• 3 leaves – Flat leaf (Italian) parsely torn
  
• Maldon Sea Salt
  
• Milled black pepper
  
• Kyneton Lemon Infused Extra Virgin Olive Oil

Method:

• Season the salmon, brush with lemon infused olive oil and cook very quickly on the grill
  
• Heat the risotto and finish with a knob of butter (see Risotto recepie below)
  
• Spoon a flat layer of risotto on a warm plate covering the inner circle then lay the salmon on top, sprinkle the parsely and capers over, drizzle with lemon infused olive oil and finish with a twist of pepper and some sea salt.

Ingredients:

• 15 Tomatoes, cored
  
• 1 Onion, finely diced
  
• 10 Cloves Garlic
  
• 2 Large Knobs Ginger, peeled and chopped
  
• 400ml Kyneton Extra Virgin Olive Oil
  
• 1 tblspn Fennel Seeds, Roasted and Ground
  
• 1 tspn Cumin Seeds, Roasted and Ground
  
• 6 tblspn Palm Sugar
  
• 4 tblspn Fish Sauce
  
• 6 tblspn Red Wine Vinegar

Method:

• Place tomatoes in a moderate oven for 30 mins. Remove and put them through a food mill/processor and put aside
  
• Puree the onions, garlic and ginger with 100mls of Kyneton Extra Virgin Olive Oil
  
• Add the ground fennel and cumin to the onion puree
  
• Heat a heavy based pan, add the remaining Olive Oil
  
• Add the Onion Paste and cook over a low heat for 30 minutes or until the mixture caramelises
  
• Add Palm Sugar to the pan and allow this to caramelise
  
• Add the fish sauce and reduce slightly
  
• Add the Tomatoes, stir and cook slowly for 2 hours or so until the jam is thick, spicy and sweet with no liquid
  
• Store in a preserving jar for up to 2 weeks (or freeze for up to 2 months)

Ingredients:

• 1 per person – Salmon Fillets
  
• Mixture of Seafood as desired – Mussels, Clams, Scallops, Prawns, etc.,
  
• Lemon Wedges
  
• 1 Serve of Basil Pesto Sauce (per existing recipe on webpage)
  
• 20ml Kyneton Extra Virgin Olive Oil
  
• Extra Kyneton Extra Virgin Olive Oil or Lemon Extra Virgin Olive Oil for drizzling (if desired for finishing)

Method:

• Heat a heavy based pan brushed with olive oil, sear the salmon fillets on both sides and allow to rest. (Do not over cook Salmon as it becomes very dry)
  
• Brush the selected mixture of seafood with Kyneton Extra Virgin Olive Oil and sear quickly on both sides of each item.
  
• Drizzle the Basil Pesto Sauce at the base of a platter arrange the Seafood Mixture on top of the sauce.
  
• Finish by placing the Salmon Fillets on top with a squeeze of Lemon Juice.
  
• If desired – drizzle Kyneton Extra Virgin Olive Oil or Lemon Extra Virgin Olive Oil before serving.

Ingredients:

• 250ml Kyneton Extra Virgin Olive Oil
  
• 3 per person – Garlic Cloves
  
• 1 per person – tsp Salt
  
• 3 per person – Egg Yolks
  
• Juice of half a Lemon per person

Method:

• Crush the garlic and salt together in a mortar and pestle
  
• Whisk in the egg yolks, add the lemon juice
  
• Continue whisking whilst adding the olive oil to emulsify.
  
• Drizzle Over Cooked Meats and or vegetables & Salads

Ingredients:

• 1 for each person – Chicken Breast Fillets
  
• 2 for each person – Southern Gold Potatoes ( Boiled and Peeled)
  
• 3 for each person – Green Olives
  
• 3 for each person – Black Olives

Method:

• Season Chicken Fillets to taste
  
• Heat Kyneton Olive Oil in a heavy based pan (preferably oven proof)
  
• Sear the chicken on both sides and add potatoes toss quickly
  
• Place pan into a moderate oven to complete cooking the chicken
  
• Once the chicken is cooked through allow to stand for 5 minutes ( this will relax the meat and the juices will be retained)
  
• Spread mixed lettuce leaves or roquette leaves on to a plate
  
• Sit the potatoes and sliced chicken breast on top of salad and drizzle with Aioli

Ingredients:

• 1 for each person – Chicken Breast Fillets
  
• 2 for each person – Southern Gold Potatoes ( Boiled and Peeled)
  
• 3 for each person – Green Olives
  
• 3 for each person – Black Olives

Method:

• Season Chicken Fillets to taste
  
• Heat Kyneton Olive Oil in a heavy based pan (preferably oven proof)
  
• Sear the chicken on both sides and add potatoes toss quickly
  
• Place pan into a moderate oven to complete cooking the chicken
  
• Once the chicken is cooked through allow to stand for 5 minutes ( this will relax the meat and the juices will be retained)
  
• Spread mixed lettuce leaves or roquette leaves on to a plate
  
• Sit the potatoes and sliced chicken breast on top of salad and drizzle with Aioli

Ingredients:

• 100ml Kyneton Extra Virgin Olive Oil
  
• 1 each Birds eye chilli, chopped finely
  
• 1 tspn Freshly chopped parsley
  
• 1 clove Crushed garlic
  
• 1 each Zest of lemon

Method:

• Mix all the ingredients with the Kyneton Olive Oil and brush the marinade over the fish/chicken.
  
• Season the fish/chicken well with salt and milled black pepper and cook on the bbq
  
• Once the fish/chicken is cooked squeeze the lemon juice over

Ingredients:

• 2 Clove of garlic
  
• 30gm Pine Nuts
  
• 4 bunches Basil (picked, washed)
  
• 40gm Parmesan (grated)
  
• 100ml Kyneton Extra Virgin Olive Oil

Method:

• Lightly saute pine nuts, then blend with garlic and a little of the oil.
  
• Add the basil, continue blending, gradually adding the rest of the oil.
  
• Last add the parmesan cheese, depending on what you reusing it for Also seasoning.

Ingredients:

• 4 cloves of Garlic
  
• 1 tspn Potato, mashed pinch salt
  
• 100ml Kyneton Extra Virgin Olive Oil
  
• Salt and pepper and a goodsqueeze of lemon

Method:

• Crush the garlic with the back of knife with the sale
• Transfer this to a bowl and incorporate the potato
• Add Kyneton Extra Virgin Olive Oil as you would mayonnaise so that it emulsifies
• Finish with lemon juice and check for seasoning

Ingredients:

• 2 cloves of Garlic, peeled and crushed
• 2 each Anchovy fillets
• 2 each Egg yolks
• 3 tblspns balsamic vinegar
• 200ml Kyneton Extra Virgin Olive Oil
• 100gms Parmesan cheese,finely grated
• Salt and freshly milled pepper

Method:

• Put the eggs into a mixer with all the ingredients except the oil
• Turn the mixer on and pour the Kyneton Extra Virgin Olive Oil in slowly to form an emulsion
• Season to taste

Ingredients:

• 2 cloves of Garlic, peeled and crushed
  
• 2 each Anchovy fillets
  
• 2 each Egg yolks
  
• 3 tblspns balsamic vinegar
  
• 200ml Kyneton Extra Virgin Olive Oil
  
• 100gms Parmesan cheese,finely grated
  
• Salt and freshly milled pepper

Method:

• Put the eggs into a mixer with all the ingredients except the oil
  
• Turn the mixer on and pour the Kyneton Extra Virgin Olive Oil in slowly to form an emulsion
  
• Season to taste

Ingredients:

• 3 Eggs
• 2 & 1/4 Cups Sugar
• 3 tspns vanilla essence
• 2/3 cup Kyneton Extra Virgin Olive Oil
• 2 cups grated zucchini
• 3 cups plain flour
• ¼ tspn baking powder
• 1 tspn salt
• 1 tspn bi-carbonate of soda
• 3 tspns cinnamon powder
• 1 cup chopped walnuts

Method:

• Pre-heat oven to 180c, line baking tin with baking paper or cooking spray.
• Beat eggs until creamy, add sugar, vanilla & Kyneton Extra Virgin Olive Oil
• Beat until thick and almost mousse like.
• Stir in grated zucchini, sifted flour, baking powder, salt, bi-carbonate of soda and cinnamon.
• Fold chopped walnuts into zucchini mixture.
• Bake for 1-1/2 hours or when a skewer inserted into the middle of the cake comes out clean.
• Ensure that you don’t overcook. This cake should be soft and moist.
• Enjoy

Ingredients:

• Polenta (instructions will vary according to package)
• 1 tablespoon Kyneton Extra Virgin Olive Oil
• 1- 2 cloves crushed garlic
• 1 cup quick-cooking polenta
• 3 cups vegetable stock
• 1/4 cups cream
• 1 tblspn pesto or fresh herbs (as desired)

Cooking Instructions:

• Heat oil and crushed garlic in a non stick frying pan until it bubbles.
• Add polenta and 2 cups of stock.
• Stir until smooth – simmer for 5 – 10 minutes.
• Add more stock until it resembles creamy mashed potatoes.
• Beat in pesto, cream and salt and pepper to taste.

Roasted Vegetables:

• For the roasted vegetables you can use any of the following:
• Pumpkin, Parsnips & Potatoes, cut into -1cm slices
• Zucchini (unpeeled) cut diagonally
• Flat Mushrooms, stems cut level with their caps
• Onion cut into quarters
• Eggplant, cut into 1cm slices
• Green Yellow or Red PeppersCapsicums, quartered and seeds removed.

Cooking Instructions:

• Brush vegetables with Kyneton Extra Virgin Olive Oil ( you can flavour the oil with a crushed clove of garlic or pesto if you wish)
• Roast vegetables on a medium BBQ grill or stovetop cast iron grill pan or in a 220C oven in a heavy based roasting dish for 15 – 20 minutes turning the vegetables constantly.
• Take soft vegetables out first eg: Mushrooms, Capsicums & Zucchini.
• Once all vegetables are grilled/baked place over polenta with parmesan cheese and a drizzle of Kyneton Extra Virgin Olive Oil mixed with a little pesto (if desired).
• Enjoy!

Ingredients:

• 150g reduced fat fetta cheese
• 1 bunch rocket lettuce
• 1 small punnet (200g) cherry tomatoes
• 3 tablespoons “Nonna’s” Crushed Olives
• 3 green shallots
• 6-8 basil leaves, torn

Dressing:

• 2 tablespoons balsamic vinegar
• 1/4 cup Kyneton Extra Virgin Olive Oil
• 1 clove garlic – crushed salt and freshly cracked pepper to taste

Cooking Instructions:

• Crumble the fetta cheese and set aside
• Wash and tear rocket lettuce
• Slice the shallots.
• Wash and halve the cherry tomatoes
• Line the bottom of a platter or shallow bowl with lettuce.
• Place tomatoes, fetta and “Nonna’s” Crushed Olives, basil leaves and sliced shallots in a bowl and mix gently until well combined.
• Scatter over lettuce.
• Place all ingredients for the dressing in a jar and shake vigorously
• Pour the dressing over the salad and enjoy!

* This is a great salad to serve with grilled fish fillets drizzled with Kyneton Extra Virgin Olive Oil and lemon pepper.

Ingredients:

• 250g spinach fettucine
• 500g green prawns, shelled and de-veined
• 4 cloves garlic – crushed
• 1/4 cup Kyneton Extra Virgin Olive Oil
• salt and freshly ground pepper
• 3 tablespoons fresh parsley – chopped finely

Cooking Instructions:

• Bring a large saucepan of salted water to the boil, add the fettucine and cook as per instructions on the packet. Drain and toss in 1 tblsp Kyneton Extra Virgin Olive Oil.
• Preheat hot plate on BBQ, stove top grill or heavy frying panwok to moderate-high.
• Mix the remaining Kyneton Extra Virgin Olive Oil and crushed garlic in a large bowl.
• Shell and de-vein the prawns leaving the tails on. Toss through the marinade (garlicoil) and stand for ten minutes or so.
• Turn the prawns, oil and garlic on to the BBQ hot plate, griller or heavy frying panwok and sear for 3 minutes or so.
• Toss with the cooked fettucine and parsley.
• Arrange on a platter.
• Serve immediately with fresh crusty bread.
• Enjoy!