From Australian olive groves to your table, Cobram Estate carefully maintains the olive journey from growing and picking, to crushing and bottling, resulting in the freshest extra virgin olive oil. The olives are picked at their optimal time, and pressed within six hours to create a superior product. The difference between olive oil and extra virgin olive oil comes down to how the oil is produced. Extra Virgin Olive Oil is the fresh juice squeezed directly from the olive fruit and the highest quality olive oil. Anything not
labelled Extra Virgin Olive Oil (olive oil, pure olive oil, extra light olive oil) is heavily processed and does not have all the amazing health and flavour attributes linked to Extra Virgin Olive Oils. The good news is that this oil contains healthy fats, as well as a range of phytonutrients and natural antioxidants. It's as versatile as it is delicious, and can be used for cooking at all temperatures, as well as frying. Not only can you cook with Extra Virgin Olive Oil, it’s healthy to do so and makes food taste better!
11 OPULENT ORANGE NEGRONI Ingredients – Peel & Tonic Opulent Orange – 25ml of your favourite Gin – 25ml Sweet Vermouth – 25ml Campari – Ice
Method 1 Fill a jug with ice and then pour over the gin, vermouth and Campari. 2 Stir well until cold. 3 Strain the mixture into a tumbler filled with ice. 4 Garnish with Peel & Tonic’s Opulent Orange Dehydrated Fruit.
GROOVY GRAPEFRUIT & GIN COCKTAIL Ingredients
BANANA & CHIA BREAD Serves 10
Ingredients
Method
– 1 3/4 wholemeal self-raising flour – 1 teaspoon cinnamon, ground – 1 tablespoon chia seeds – 3 bananas, mashed – 1 teaspoon vanilla extract – 3/4 cup milk – 2 eggs – 1/4 cup Cobram Estate Light Flavour Extra Virgin Olive Oil – 1/4 cup honey
1 Preheat oven to 180°C. Line a medium loaf tin with baking paper. 2 Gently combine flour, cinnamon and chia seeds in a mixing bowl. 3 In a separate bowl combine mashed bananas, vanilla extract, milk, eggs, Cobram Estate Light Flavour Extra Virgin Olive Oil and honey.
– Peel & Tonic Groovy Grapefruit – 60ml of your favourite Gin – 90ml ruby red grapefruit juice – 30ml rosemary syrup Rosemary Syrup
4 Gradually fold the flour mixture into the banana mixture and mix to combine (note: be careful not to overmix as this will lead to a heavy batter). 5 Pour the batter into the prepared tin and bake for 60 minutes or until a skewer comes out clean (note: check after 45 minutes and then every 5 minutes to ensure it does not overcook). 6 Turn out onto a wire rack to cool before cutting into slices.
– 1 cup sugar – 1 cup water – 2 sprigs of rosemary Method (Rosemary Syrup) 1 Place all the ingredients in a saucepan over moderate heat. 2 Bring to the boil then allow to simmer until the sugar has dissolved.
3 Remove mixture from pan and then allow to cool. 4 Discard rosemary stems Method (Cocktail) 1 Place all ingredients in a cocktail shaker with ice. 2 Shake vigorously until combined. 3 Strain and then pour into glasses filled with ice. 4 Garnish with Peel & Tonic Groovy Grapefruit dehydrated fruit and rosemary.
Peel and Tonic is proudly a South Australian company. We carefully select the ripest fruits to dry, preserving their natural flavour, aroma and nutrients. 100% AUSTRALIAN FRUIT // ALL NATURAL INGREDIENTS // GLUTEN FREE // VEGAN & PALEO FRIENDLY NO ADDED SUGARS OR COLOURS // NO ADDITIVES OR PRESERVATIVES
