Turn onto plates and serve with some hot chocolate

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!

BANANA & CHIA BREAD

– 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

Method

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. 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).

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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

– Peel & Tonic Groovy Grapefruit – 60ml of your favourite Gin – 90ml ruby red grapefruit juice – 30ml rosemary syrup

Rosemary Syrup

– 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.

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We believe the most delicious flavours come from simple ingredients. So when we craft up our gravies and sauces we select premium ingredients that make meals masterpieces. With simple ingredients comes a sensation of harmony; in the kitchen, and on the dining table. Just as you’re making the time to prepare a delicious home-cooked meal, we’ve taken the time to perfect its finishing touch - in the way you’d want to make it yourself, with ingredients plucked from plants, pulled from the bone, and procured from quality producers.

CHEATS BEEF PIE

RED WINE JUS WITH ROSEMARY & THYME

Serves 4 // Difficulty – Easy

Ingredients Method

– 1 tbs olive oil – 1 brown onion, diced – 500g beef, minced – 500g beef, diced – 1 pouch Bare Bones Red Wine

Jus with Rosemary and Thyme

– 1 1/2 cups (390g) passata – 200g button mushrooms – 1tsp salt – 1tsp oregano – 2tsp pepper – 2 sheets puff pastry, thawed 1 Preheat oven to 200°C.

2 Pour olive oil into medium sized saucepan, place over med/high heat and sauté onion for 2 minutes.

3 Add minced and diced beef.

Brown for 5 minutes. Follow with Bare Bones Red Wine

Jus with Rosemary and Thyme, passata, button mushrooms, salt, oregano and one teaspoon pepper. Bring to the boil, reduce heat and simmer with lid on for 20 minutes. 4 In the meantime, place four 250ml ramekins top down onto the pastry. Using a knife cut around the edges and place pasty circles onto a baking tray.

5 Sprinkle with remaining pepper and bake for 12 minutes or until golden and puffed. Remove from oven and set aside. 6 Ladle beef mixture into ramekins and top each with a puff pastry lid. Serve immediately alongside garden salad of choice and remaining

Bare Bones Red Wine Jus with

Rosemary and Thyme.

TEXAN BEEF BRISKET WITH SMOKY BBQ BEANS

Serves 6-8 // Difficulty – Easy Preparation 15 mins + Marinating Time Cooking 2.5 hrs

Ingredients

– 1kg beef brisket, trimmed – 1 x 400mL bottle F. Whitlock

and Sons Texan BBQ Marinade

– 2 tablespoons oil – 1 medium brown onion, diced – 500ml low sodium beef stock – Cornbread or ciabatta to serve – Serve with F. Whitlock and Sons

Smoky Campfire BBQ Beans

Method

1 Place the brisket into a non-metallic dish, cover with all but 1/3 cup of the F. Whitlock and Sons Texan BBQ Marinade and turn to coat. (Reserve the 1/3 cup of BBQ Marinade for the beans) Marinate, covered, in the refrigerator for 30 minutes or ideally 4 hours or overnight if you have time.

Remove from the fridge 20 minutes before cooking.

2 Preheat the oven 180C or preheat a covered BBQ to a moderate heat.

3 Take the brisket out of the marinade, reserving marinade.

Pat brisket dry. Heat the oil in a frying pan over medium heat and sear the brisket over medium high heat for 3 to 4 minutes, until brown on each side. Place into a 20 x 30 cm oven dish. 4 Add the diced onion to the pan and cook for 3 to 4 minutes until brown. Add to the oven dish with the beef stock. Cover the oven dish in foil, place into the oven or barbecue over indirect heat and cook for 1 hour 30 minutes.

5 Turn the brisket over (you may need some more stock or water to top up liquid level).

Re-cover with foil and cook for a further 1 hour, or until brisket is very tender. Remove from the heat, cover brisket with foil and allow to rest.

Reserve the liquid.

6 Place the brisket cooking liquid and onions into a saucepan. Bring to the boil on the stove top, then continue boiling until the liquid has reduced to a sauce consistency.

7 Slice the brisket and serve with the baked beans, the reduced sauce and corn bread or ciabatta.

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F. Whitlock & Sons® has launched a new range of flavour-packed killer beans, marinades and BBQ sauces. In 1877, inspired by his global travels, Fred Whitlock established a sauces and condiments factory in his backyard and started forging the F. Whitlock & Sons brand in New Zealand. An endeavour born from adventure to combat the ordinary. Each new product range offers bold flavour combinations that you can see, taste and smell. Those who aren’t afraid to venture beyond the norm are invited to experience an unexpected taste adventure.