Christmas Edi t ion
From our Family to Yours
The Romeo Family loves to support local food producers. We hope that the Romeo's Family Fresh recipe book will inspire you to enjoy fresh food and fun with your family.
When we think of Christmas and the New Year, most of us think of a fresh feast surrounded by our family and loved ones.
At Romeo's, we are a family that prides ourselves on supplying you with the freshest ingredients to celebrate these occasions in style.
Whether you want fresh baked rolls, ocean fresh seafood, succulent grain fed meat or our daily market fresh produce, we look forward to serving you soon.
From our family to yours, we wish you a very Merry Christmas and a Happy New Year filled with good health, joy and happiness.
Anchovy & Caper Butter Pasta
Ingredients (Serves 2)
90g unsalted butter, divided
5 Sandhurst Anchovy Fillets
1 garlic clove, minced
1 tbsp Sandhurst
Whole Capers, drained
1 tsp chilli flakes
250g Divella spaghetti
1 tsp finely grated lemon zest
2 tsp lemon juice
Handful of fresh parsley, finely chopped
Salt & cracked black pepper, to taste
1 In a frying pan, melt 70g butter over medium-low heat. Add the anchovies, garlic, capers, and chilli flakes. Cook for 3-4 minutes, stirring gently, until the anchovies have melted into the butter. Turn the heat to low to keep warm.
2 Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti until just shy of al dente (about 2–3 minutes less than the packet directions). Reserve 1 cup of pasta water before draining.
3 Add half of the reserved pasta water to the anchovy butter and increase the heat to medium-high. Stir for 1-2 minutes to emulsify. Add the pasta to the pan, tossing constantly for 2-3 minutes until the sauce thickens and coats the noodles. Add a splash more pasta water if needed to keep the sauce silky.
4 Remove from the heat. Add the remaining 20g butter, lemon zest, lemon juice, and parsley. Toss until the butter melts and the sauce turns glossy. Adjust with more pasta water if needed. Season with salt and cracked black pepper. Divide between plates and serve.
Method
Gingerbread Layer Cake
Serves 10 Prep Time 40 mins Cook Time 50mins
Ingredients Method
250g butter, diced & softened
1 1/4 cups caster sugar
2/3 cup golden syrup
4 extra large eggs
2 3/4 cups plain flour
2 tsp McKenzie's Baking Powder
1 tsp McKenzie's Bi-Carb Soda
1 tsp McKenzie's Mixed Spice
2 tsp ground ginger
1 1/3 cups warm milk
Cinnamon Cream
300ml thickened cream
200g mascarpone
1/4 cup icing sugar mixture, sifted
1 tsp McKenzie's Ground Cinnamon
Coconut Balls
250g plain sweet biscuits
395g can condensed milk
3/4 cup McKenzie's Fine Desiccated Coconut
1 tsp McKenzie's Ground Cinnamon
Extra, for rolling McKenzie's Fine Desiccated Coconut
Rosemary sprigs, for decoration
Tip – Add some finely chopped glace ginger to the ball mixture before rolling or to the cinnamon cream for that extra ginger kick. Save remaining balls for morning or afternoon tea. These will keep for 1 week in an airtight container in the fridge.
1 Pre-heat oven to 180°C (160°C fan-forced). Grease and line the base and sides of 2 x 20cm cake pans. Place butter, sugar and golden syrup in the bowl of an electric mixer. Beat until pale and creamy. Add eggs one at a time until well incorporated.
2 Fold in the flour, baking powder, bi-carb and spices, alternately with the milk, until the batter is smooth and well combined. Pour between the prepared pans and bake for 45-50 minutes until golden and an inserted skewer comes out clean. Allow to cool, before removing to a wire rack to cool completely. Once cooled, cut each cake in half, to form four layers.
3 For the cream, beat cream with electric beaters until soft peaks form. Add mascarpone, icing sugar and cinnamon, mixing until well combined and mixture has thickened. Refrigerate until required.
4 For the balls, place biscuits in a food processor, pulsing until fine crumbs. Remove to a mixing bowl and stir in the coconut, condensed milk and cinnamon. Mix until well combined. Roll tablespoons of mixture into balls and toss in extra coconut.
5 For assembly, place one layer of cake onto a serving plate, spread with ¼ of the cinnamon cream, top with another layer of cake, continuing until all layers are stacked. Finishing the top with a more decorative swirl of cinnamon cream. Arrange rosemary sprigs upside down into cake and decorate with cinnamon balls. Sprinkle rosemary with extra icing sugar. Serve.
Salmon Pesto Tray Bake
Ingredients (Serves 4) Method
4 Huon Salmon Portions
1 jar basil pesto
2 bunches asparagus
300g truss cherry tomatoes
2 cloves garlic, sliced
1 tbsp olive oil
Salt & pepper
Garnish with lemon wedges & fresh basil leaves
1 Spoon pesto evenly over the top of the salmon fillets.
2 Scatter asparagus, cherry tomatoes, garlic onto a lined baking tray, drizzle with oil and season with salt and pepper.
3 Place salmon fillets on top and bake in oven for 12 minutes.
4 Remove and divide onto warm plates, garnish with lemon wedges and fresh basil.
Non-Alcoholic Irish Cream wi
1 Put all the ingredients in a large cocktail shaker or jug with a generous handful of ice.
2 If using a shaker, shake well until the outside feels cold, then double strain into tumblers. If using a jug, stir well until combined. Serve poured over ice with Vili's Fruit Mince Pies.
Chimichurri Prawn Salad
Ingredients
1 long red chilli, de-seeded & finely chopped
1 cup tightly packed fresh herb leaves (parsley, coriander, oregano)
3 cloves garlic
Finely grated zest & juice of 1 lime
1/3 cup extra virgin olive oil, plus 1 tablespoon extra, for cooking
500g packet frozen
I&J Extra Large Prawns
- Tail On, thawed
600g mixed salad leaves
(cos lettuce, rocket leaves, pea shoot tendrils)
1 Lebanese cucumber, thinly sliced into ribbons
1 small red onion, finely sliced
Method
1 Set aside 1 teaspoon chopped chilli for garnishing. Blend remaining chilli, herbs, garlic, lime zest, juice and oil in a small food processor until finely minced.
2 Pat dry thawed I&J Prawns with absorbent paper and combine with ¼ cup chimichurri sauce. Marinate in refrigerator for 10 minutes.
3 Meanwhile, combine salad leaves, cucumber and red onion in a serving bowl.
4 Heat remaining oil in large non stick frypan over medium-high heat. Cook marinated prawns in batches following packet directions.
5 Top salad with cooked prawns. Garnish with reserved chilli and serve with remaining chimichurri sauce on the side.
TIP – Chimichurri sauce can be made a day ahead before marinating prawns.
Cranberry Sauce Glazed Whole Roasted Cauliflower, with Tahini Yogurt & Herb Salad
Ingredients Method
1 whole cauliflower
2 tablespoons olive oil
1/2 teaspoon ground cumin
Salt & pepper
1 jar Beerenberg Cranberry Sauce
Tahini Yogurt
1 cup plain Greek yoghurt
1 lemon - juice & zest
1/4 cup tahini paste
1/4 cup water
1/2 teaspoon sea salt flakes
1 teaspoon ground cumin
Herb Salad
1/2 cup parsley leaves
1/2 cup mint leaves
1/2 tablespoon olive oil
1 Remove the green outer leaves of the whole cauliflower. Carefully remove the end of the central stalk leaving the head of the cauliflower intact.
2 Preheat oven to 180°C fan forced). Place an oven rack in the lower part of the oven.
3 Bring a large pot of water with a steamer insert to the boil. Place whole cauliflower head in the steamer, stalk side down, cover with a lid, and steam for 10 minutes. Alternatively, place in a large microwave safe bowl with ¼ cup of water. Cover tightly with cling film or a plate and microwave on high for 10 minutes. Carefully remove cauliflower from steamer or microwave bowl and place on a baking tray lined with baking paper, stalk side up. Mix olive oil, cumin, salt, and pepper.
4 Drizzle ½ of the oil mixture into the centre of the cauliflower. Carefully turn over and use a cooking brush to paint the head of cauliflower with the remaining mixture.
5 Roast for 10 minutes. Meanwhile gently melt ½ a jar of Beerenberg Cranberry Sauce in the microwave or in a small saucepan. After the cauliflower has been roasting for 10 minutes, remove from oven and paint the top of the cauliflower with the melted cranberry sauce.
6 Return to oven for a further 10 minutes. During this time the accompanying tahini yoghurt can be made.
7 Whisk tahini with lemon juice and water until fully combined and foamy. Add yoghurt, lemon zest, salt, and cumin. Stir until fully combined. Spread sauce evenly over the base of your serving plate and place any remaining sauce in a small serving bowl.
Fudgy Choc Chunk Brownie Christmas Trees
8 Toss parsley and mint leaves with ½ the olive oil, salt, and pepper. Set aside.
9 Remove cauliflower from oven. Place on top of tahini yoghurt. Gently heat the remaining cranberry sauce and drizzle over cauliflower. Top with parsley and mint just before serving
Note – This dish is best served warm/hot. The cauliflower can be steamed in advance and brought back to room temperature before baking. The tahini yoghurt can be made up to 2 days in advance. Use plain unsweetened coconut yoghurt if you have vegan guests or guests with a dairy intolerance.
200g 70% dark chocolate, coarsely chopped
400g milk chocolate, coarsely chopped
160g unsalted butter, chopped
330g (1 1/2 cups)
CSR Brown Sugar
4 eggs
100g (2/3 cup)
White Wings
Plain Flour, sifted
40g Dutch-process cocoa, sifted
250g (2 punnets) raspberries
100g white chocolate, melted
Sprinkles, sugar stars, chocolate stars to decorate
Great baking starts with quality flour. White Wings finest quality flour will help you achieve your best baking results. Milled from premium quality Australian wheat since 1898. We use only premium quality, Australian grown wheat. This flour is left in its purest unbleached form, without the need for additives. Its triple sifted to create a finer flour with a smooth, silky texture to make your baking easier. That’s why our flour is recommended and used by cooking and baking experts. Suitable for all cooking and baking uses. Get great cooking and baking results with White Wings Premium All Purpose Plain Flour - a staple in every kitchen. Servings 8 trees & 16 presents Prep Time 45mins Cook Time 35mins
1 Preheat oven to 180°C fan forced. Grease and line a 22cm round cake pan and a 20cm square cake pan with baking paper.
2 Combine 200g dark chocolate, 200g milk chocolate and butter in a heatproof bowl over a saucepan of simmering water, stir until smooth. Set aside for 10 minutes.
3 Whisk sugar, eggs and a large pinch of salt in an electric mixer on high for 5 minutes until fluffy. Add cooled chocolate mixture and stir until combined. Fold in flour and cocoa.
4 Divide mixture evenly among prepared tins. Scatter raspberries and rest of milk chocolate chunks. Bake for 25-30 minutes, cool completely in tins.
5 Place brownies on a clean work surface. Cut round brownie into 8 wedges and square brownie into 16 portions, place on a lined baking tray.
6 Drizzle with melted white chocolate, top with white chocolate stars and scatter with sprinkles to decorate. Place in fridge to set. Tie each brownie square with decorative ribbon to form a present. Divide brownie trees and brownie presents among gift boxes.
Tip – Short on time?
Use our Choc Chunk Brownie Mix following pack instructions then skip to step 5 of the above recipe.
Ingredient Method
Our chef crafted meals are packed full of all the great stuff – fresh Australian veg, hearty grains, premium proteins, big flavours and time-saving convenience. We’ve put in the time, so you can spend yours doing the things you love (with the energy to do them well)!
Kellog g ' s Christmas Crackles
Ingredients
4 cups Kellogg's® Rice Bubbles®
1 cup icing sugar
1 cup desiccated coconut
250g Copha®*, chopped
3 Tbsp cocoa
150g white chocolate melts Glacè cherries for topping
1 In a large bowl, mix the Kellogg's® Rice Bubbles®, icing sugar, cocoa & coconut.
2 Slowly melt the copha® in a saucepan over a low heat. Allow to cool slightly. Add to Rice Bubbles mixture, stirring until well combined.
3 Spoon mixture into paper patty cases and refrigerate until firm.
4 Place the white chocolate in a small heatproof bowl over a saucepan half-filled with water. When the water comes to a simmer, stir the chocolate with a spoon until melted and smooth. Cool slightly.
5 Spoon a little melted chocolate over each crackle and top with a glacé cherry. Set aside until set.
Method Finding a nutritious breakfast cereal that kids love to eat can be a challenge – Kellogg's® Rice Bubbles® is a great choice – it's both fun and nutritious. Made from the puffed grains of whole white rice, Kellogg's® Rice Bubbles® helps give kids a great start to the day. Kellogg's® Rice Bubbles® is low in fat, contain no preservatives and no artificial colours or flavours. They're also high in carbohydrates and provide 6 essential nutrients to provide a great start
Berry Merry Mini Pavlova
1 Prepare the pavlovas: Place the mini pavlova nests on serving plates.
2 Add ice cream: Scoop a generous serving of deliciously creamy Blue Ribbon Classic Vanilla into the centre of each pavlova nest. Work quickly to prevent melting.
3 Top with berries: Arrange raspberries and blueberries around the scoop (or any of your favourite fruits!).
4 Add coulis: Drizzle a berry coulis around the pavlova for a vibrant finish.
5 Garnish: Add fresh mint leaves for a festive touch.
6 Serve immediately: Enjoy the crisp meringue, creamy Blue Ribbon Classic Vanilla and tart berries together!
The Best Gingerbread
Prep Time 15mins (plus chilling time)
Cook Time 30mins Makes 20
Ingredients
125g Western Star
Chef’s Choice Unsalted Cultured Butter, chopped
1/3 cup (60g) brown sugar
1/3 cup (80ml) golden syrup
1 egg
2 1/2 cups plain flour
1 tbsp ginger, ground
2 tsp cinnamon, ground
1/4 tsp cloves, ground
1 tsp bicarbonate of soda
Icing
1 egg white
2 cups (approx) pure icing sugar, sifted Gold & Red dragees, to decorate (decorating sugar balls)
Method
1 Pre heat oven to 180°C / 160°C fan forced. Line baking trays with baking paper.
2 Melt butter, brown sugar and golden syrup together in a saucepan, stirring until smooth. Cool slightly.
3 Whisk egg and butter mixture in a large bowl. Sift flour, spices and bicarbonate of soda over the butter mixture and mix until combined into a smooth dough. Flatten into a disc shape, cover with cling wrap and refrigerate for 30-40 minutes or until just firm.
4 Roll out the dough on a floured surface to ½ cm thickness. Cut into shapes using chosen cookie cutters and use a lifter to transfer
onto lightly buttered trays. Bake for 8-10 minutes or until cooked and lightly browned. Cool for 5 minutes on trays before transferring to a wire rack to cool completely.
5 Once gingerbread has cooled, beat egg white until foamy then gradually beat in icing sugar until piping consistency. Spoon into a piping bag. Decorate gingerbread with icing, gold & red dragees.
Recipe Hint – Experiment with different shaped cookie cutters. Gingerbread people and stars are great, but maybe you have a llama shaped cookie cutter that would be fun to try. Mix in a drop of food colouring when making the icing to create fun colours to decorate with.
For more recipe ideas go to: westernstarbutter.com.au/en
Cannelloni Cannoli wi t h Chocolate & Vanilla Custard & Crushed Pistachio
Serves 20 Prep Time 30mins
Cook Time 30mins
Ingredients Method
San Remo Cannelloni 250g
1.5L rice bran oil for frying
80-100g unsalted pistachio nuts, chopped
1 tsp vanilla paste
3/4 cup cornflour
50g unsalted butter
Chocolate Custard
500ml milk
125g dark chocolate
1/2 cup castor sugar
2 egg yolks
1 whole egg
1/4 cup cocoa powder
1/2 cup cornflour
Vanilla Custard
500ml milk
2 egg yolks
1 whole egg
1/2 cup castor sugar
1 tsp vanilla paste
1/3 cup cornflour
25g unsalted butter
Chocolate Custard
1 Warm milk with chocolate in the microwave until chocolate is melted.
2 Place eggs in a bowl with sugar and cocoa. Use a whisk to beat until pale and creamy.
3 Stir in the cornflour. Whisk in the warm milk. Microwave in 1 to 2-minute intervals, whisking after each one until the custard begins to set and coats the back of a spoon.
4 Transfer to a bowl, cover with plastic wrap and refrigerate until cold.
Vanilla Custard
5 Heat milk in a jug in the microwave.
6 Place eggs in a bowl with sugar and vanilla. Use a whisk to beat until pale and creamy.
7 Stir in the cornflour. Whisk in the warm milk. Microwave in 1 to 2-minute intervals, whisking after each one until the custard begins to set and coats the back of a spoon.
8 Stir in butter, transfer to a bowl, cover with plastic wrap and refrigerate until cold.
Cannelloni Cannoli Tubes
9 Heat oil in a deep saucepan until it reaches 180°C.
10 Fry the cannelloni tubes for 2 minutes or until golden in 3-4 batches. Move them around in the oil as they cook to ensure they colour evenly.
11 Remove and drain on paper towel to cool.
12 To assemble, pipe vanilla custard into one end of the cannelloni tube and chocolate custard into the other end. Dust the ends with crushed pistachio.
13 Repeat with the remaining tubes and enjoy with friends and family!
San Remo is proud to be Australia’s longstanding number one pasta brand, bringing families together since 1936. Made from 100% Durum Wheat Semolina, San Remo has a wide range of pasta shapes to help you create the perfect dish every time. San Remo. We’re Family.*
Spiced Ginger Beer Tiramisu
2 x 375ml Bundaberg
Spiced Ginger Beer
300ml thickened cream
250g good quality mascarpone
50g caster sugar
200g Savoiardi biscuits
Ground cinnamon, to garnish
Mini gingerbread men (optional to garnish)
Optional Add Ins
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1 Place Bundaberg Spiced Ginger Beer into a small saucepan over medium heat.
2 Bring to the boil and simmer on low until reduced by half, which should take about 15 minutes. The mixture should be slightly thick and syrupy. Cool in the pan before transferring to a glass jar and place in the fridge to chill.
3 Meanwhile, in the bowl of an electric mixer add the thickened cream, mascarpone and sugar. Now is the time to add the optional spice add ins if you’d like a little more Christmas kick. On medium speed whip the mixture until firm peaks form.
4 Remove the Bundaberg Spiced Ginger Beer syrup from the fridge, get two martini or cocktail serving glasses and get ready to assemble the tiramisu.
5 Place a spoonful of the mascarpone mixture into the bottom of the martini glass, dip a Savoiardi biscuit into jar of Bundaberg Spiced Ginger Beer syrup for 1 second and place on top of the cream mixture in the glass. To help the Savoiardi biscuit fit into the glass, trim to size before dipping and adding beside the first one.
6 Repeat until a full layer has been added. Repeat with a layer of cream mixture and add another layer of Savoiardi biscuits. Finish off with another layer of cream mixture.
7 Place the glasses in the fridge to firm up for a minimum of 3 hours. Can be left in overnight.
8 To garnish before serving, sift a fine layer of ground cinnamon on top of the glasses followed by two mini gingerbread men.
We are proud to be an Australian family owned business, based in the town that shares our name, Bundaberg. Our family, the Flemings, founded the brewery and still run it to this day. We use real ginger, fruits, herbs and spices in our Brews. We are proud of the fact our ginger is grown in the perfect climate of Queensland. And we take our sweet time too, we brew our beverages for up to seven days to achieve the best taste. For as long as we’ve been in business we’ve lived by one simple rule; If it’s worth brewing it’s worth brewing well.
Arno t t 's Salada Crack
Prep Time 15mins Cook Time 15mins
Ingredients Method
12 Arnotts Salada, (plus Salada crushed)
220g butter, chopped
1 cup brown sugar
1 tsp vanilla extract
200g dark chocolate, chopped, melted
1 Preheat oven to 200°C/180°C fan-forced. Line a 30 x 40cm baking tray with foil, then baking paper.
2 Arrange crackers over base of tray (4 across and 3 down).
3 Combine butter and sugar in a medium saucepan over low heat until melted and sugar has dissolved.
4 Increase heat and bring to the boil for 5 minutes or until thickened slightly. Remove from heat and stir in vanilla.
5 Pour mixture over the crackers. Working quickly, use a pallet knife to spread evenly to cover.
6 Bake for 6-8 minutes until golden and bubbling.
7 Stand for 5 minutes before spreading over melted chocolate. Sprinkle with extra crushed Salada. Stand until set (do not refrigerate).
8 Cut into pieces.
Chocolate Pavlova wi t h Simply Nuts Cream
Ingredients
6 large egg whites, at room temperature
300g caster sugar
3 tablespoons cocoa powder
1 teaspoon balsamic vinegar
50g dark chocolate, finely chopped
1 1/2 cups, thickened cream
5 tablespoons Simple Nuts Smooth Peanut butter
Method
1 Preheat oven to 180C.
Line a swiss roll tin 25 x 35cm (or similar is ok) with grease proof paper.
2 Make sure your bowl is clean and free from any fat. Using electric beaters whisk the egg whites until soft peaks form, gradually add a tablespoon of sugar at time. Continue to beat on high speed until the sugar has dissolved and stiff peaks forms.
3 Gently fold through the cocoa, balsamic vinegar and dark chocolate. Pour into the lined tin and using a spatula, even out the top.
4 Bake for 25 minutes or until just set. The top and edges should be crisp. Remove from the oven and let cool for 10 minutes in the tin.
5 Lightly dust a large piece of grease proof paper with cocoa powder.
6 Tip the pavlova onto the paper. Gently peel off the paper and leave to cool for 20 minutes.
7 Combine the cream, 3 Tablespoons of Simple Nuts Peanut butter and icing sugar in a large bowl. Using electric beats, whisk on medium speed until soft peaks form. Do not over beat or the cream will curdle.
8 Spread the cream over the pavlova, reserving 1/3 cup. Drizzle 2 tablespoons of Simply Nuts Peanut butter over the cream. Using the short side of the pavlova, roll up to encase the cream.
9 Place on a platter and refrigerate for 1 hour before serving. Serve with reserved cream on the side.
San Marino Maple & Honey Mustard Xmas Ham
Ingredients
100g (1/2 cup, firmly packed) brown sugar
80ml (1/3 cup) maple syrup
80ml (1/3 cup) honey
1 tablespoon Dijon mustard
1 half leg San Marino Cooked on the Bone Leg Ham (approx weight 5kgs)
Whole cloves, to stud
Method
1 Stir the sugar, maple syrup, honey and mustard in a bowl until the sugar dissolves.
2 Preheat oven to 170ºC. Line a large baking dish with 2 layers of non-stick baking paper. Place an oven shelf in the lowest position. Remove all other shelves.
3 Use a sharp knife to cut around the shank of the ham, about 10cm from the end. Run a knife under the rind around edge of ham. Gently lift the rind off in 1 piece by running your fingers between the rind and the fat. Score the fat in a diamond pattern, about 5mm deep. Stud the centres of the diamonds with cloves. Transfer to prepared dish.
4 Brush one-third of the glaze over the ham. Bake, brushing with glaze every 25 minutes, for 1 hour 30 minutes.
The San Marino collection of gastronomic masterpieces is the result of the San Marino’s commitment to preserve one of Italy's culinary traditions. Italy is a country steeped in history and tradition. One of these traditions was that the family would keep a pig. When it came time, this pig would be cured and every part of it would be used to provide the family with food throughout the year.
In Italian kitchens or cantinas, a range of home-cured sausages, salami and prosciutto would be found hanging from the ceiling. These cured meats would be served either as an antipasto before a meal or used as an essential part of the primo or secondo piatto (entrée or main course).
Le t this honey-glazed ham decorated with aromatic herbs double as you r Christmas table centre piece before carving thick slices.
Al Bronzo Spaghe t ti wi t h Basi lico Sauce Focaccia wi t h Pesto Barilla alla Genovese
Ingredients Method
1 pack Barilla
Al Bronzo Spaghetti
1 jar Barilla Basilico Sauce
Purple basil leaves for garnish
Rock salt for pasta water
1 Bring a large pot of water to the boil and add rock salt.
2 Once the water is boiling, cook the Al Bronzo Spaghetti and drain 2 minutes before the suggested time on the pack. Make sure to reserve a cup of pasta water.
3 While the Spaghetti is cooking, pour the Basilico sauce into a pan and leave to simmer over a gentle heat.
4 Once the pasta is cooked al dente, add to the pan with the reserved pasta water, cook together until sauce is emulsified. Top with purple basil leaves to garnish and serve.
Al Bronzo by Barilla is expertly crafted with a bronze-die method that gives the pasta a rough and textured surface for an extraordinary sauce grip. Made using Barilla’s patented ‘Lavorazione Grezza’ production method, with added micro engravings in the die, to create a rougher surface texture than any other bronze die pastas. A pasta like you’ve never experienced before – the rough and textured surface gives Al Bronzo a full-bodied consistency and supreme deliciousness in every bite. Al Bronzo is available now in the pasta aisle.
Ingredient Method
1 jar Pesto Barilla alla Genovese
1-2 large zucchinis, sliced lengthways into strips
2 slices focaccia
100g Stracciatella cheese
60g sundried tomatoes in oil, drained
2 tbsp Extra Virgin Olive Oil
Salt & pepper, to taste
1 Preheat the oven to 200°C, (fan-forced 180°C).
2 Place the focaccia onto a baking tray and heat in the oven for 5-7 minutes until hot through.
3 Meanwhile, toss the zucchini with the olive oil, salt and black pepper.
4 Heat a griddle pan until hot, then add the zucchinis in batches and cook on each side until charred and tender.
5 Cut the warm focaccia in half horizontally. Spread a generous layer of Pesto Barilla alla Genovese on the bottom half of the focaccia. Top with the zucchinis , spoonfuls of stracciatella and sundried tomatoes.
6 Place the top half of the focaccia back on or leave it open-faced if you prefer. Serve straightaway.
If you’re looking for a quick and delicious option for lunch or dinner, or a recipe that’s sure to impress, then you need to try Pesto Barilla
You can turn any meal into an indulgent delight with Pesto Barilla – use it as a marinade for meat, on a sandwich, as a dip, as a salad dressing, and of course stirred through your favourite Barilla pasta. The Pesto Barilla range is available now in the pasta & sauce aisle.
Chocolate Brownie Meringue Cake
Welcome everyone to your table with this dairy free cake! Indulgent, fudgy & topped with a crispy meringue, this cake is sure to impress.
Ingredients
Base
200g vegan chocolate, roughly chopped
200g FLORA Block Salted
250g icing sugar
3 medium eggs 115g plain flour
Meringue
4 egg whites
1/4 tsp cream of tartar
200g caster sugar
100g toasted flaked almonds
Filling
300ml FLORA Cream
50g icing sugar
300g fresh strawberries, sliced
Decoration
200g fresh strawberries
100g toasted flaked almonds
100g unsalted pistachios, chopped
Method Serves 16 Prep Time 30mins Cook Time 45mins
1 Break chocolate into a bowl (reserving 25g) and melt over a pan of hot water, stirring until smooth. Set aside to cool.
2 In a large bowl, beat FLORA block and sugar until light and fluffy. Gradually beat in the eggs then stir in the flour until smooth. Fold in melted chocolate and reserved chocolate.
3 Pour the mixture into two greased and base-lined 22cm tins. Bake in a preheated oven at 190°C for 10-12 minutes. Reduce heat to 160°C.
4 Prepare the meringue by whisking egg whites and cream of tartar until soft peaks form. Gradually whisk in sugar until stiff and glossy. Gently fold in almonds.
5 Spoon meringue over the chocolate brownie mix, spreading one smooth, and use a palette knife to form peaks on the other. Return both tins to oven and bake for another 30 minutes until the meringue is golden and crisp. Leave to cool in tins and carefully transfer to a wire rack.
6 For the filling, whip FLORA cream and sugar until stiff, then fold in strawberries.
7 Place the cake with the smooth meringue side face-down on a serving plate. Spoon over strawberry cream filling, then top with the second cake, meringue side up. Finish with a sprinkle of toasted nuts and extra strawberries.
Experience dairy-free cooking and baking with FLORA Block Salted and Thickened Cream. Smooth and velvety, it’s an easy 1:1 replacement for cream and butter in all your favourite recipes.
Ricotta & Spinach Ravioli with Cherry Tomatoes
Ingredients
1 pack Rana Ricotta & Spinach Ravioli 325g
20g cherry tomatoes
1 garlic clove
1 bunch fresh basil leaves
Extra virgin olive oil
Salt & pepper
Method
1 Cut the garlic clove in half and use it to rub the inside of a serving bowl.
2 Rinse and dice the cherry tomatoes, keeping their juices, and place them in the bowl. Season with salt, pepper, and olive oil, and allow to marinate for 10 minutes.
3 Cook the ravioli in lightly salted boiling water for the time indicated on the pack.
Drain and transfer to the bowl with the tomatoes.
4 Toss gently to combine and finish with fresh basil leaves.
Rana has been crafting fresh pasta since 1962 — born in Verona and now loved around the world. With a dedication to using the finest ingredients and true Italian know-how, Rana delivers restaurant-quality taste and texture to every table. Our philosophy blends tradition with innovation, bringing exceptional quality and authenticity to every product we make. Building on this heritage, Rana has recently launched an elevated Serves 2 and Serves 4 range, along with a new Gourmet collection and premium fresh sauces. These products are designed to offer consumers more choice, convenience, and indulgence — bringing modern flavour profiles, generous fillings, and chef-inspired recipes to Australian homes. Whether it’s a quick midweek meal or a premium pasta night, the expanded range delivers freshness, quality, and an unmistakably Italian experience.
Bocconcini Christmas Wreath
2
2 punnets cherry tomatoes
1 bunch fresh basil leaves
Drizzle of balsamic vinegar Salt & pepper
1 Place one Cherry Bocconcini on a skewer, then a cherry tomato, then one leaf of basil, another Cherry Bocconcini, another leaf of basil and another cherry tomato.
2 Continue the step 1 skewer formation to reach your required amount.
3 Using a large circle plate, lay the skewers in a circle to create the look of a wreath. For extra servings, you can create a double layer.
4 When you are ready to serve, drizzle the wreath with balsamic vinegar and season with salt and pepper.
5 Serve immediately.
tubs La Casa Del Formaggio Cherry Bocconcini 220g
La Casa Del Formaggio is a South Australian owned and operated family business that has been crafting a range of Italian-style fresh cheeses for over 35 years. The company sources milk from local dairy farmers in the best dairy regions of South Australia. The company proudly partners with community
supermarkets such as Romeo’s to offer its range of fresh cheeses and creams including Bocconcini, Burrata, Mozzarella, Ricotta, Parmesan, Pecorino, Haloumi, Mascarpone and Double Cream.
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