winter magazine
from our family to yours...
Nothing beats cooking delicious, hearty and comforting food with our family and friends in winter time.
At Romeo's, we are a family that prides itself on supplying you with the freshest local and in-season vegetables, succulent grain fed roast meat cuts, fresh baked rolls and ocean fresh seafood.
We love supporting local food producers and the fresh ingredients they supply to all of our stores daily.
We hope that Romeo's Family Fresh will inspire you to cook delicious winter recipes with your family and friends this season.
Slow Cooked Lamb Shank Ragu with Pappardelle
Serves // 6 Preparation Time // 10 mins
Ingredients Method
2 tbsp. (40ml) olive oil
4 lamb shanks
1 (150g) medium onion, diced
2 cups (500ml) tomato & basil passata
1 cup (250ml) beef stock
Salt and pepper, to taste
1 tbsp. (20g) butter
1/2 cup (45g) Perfect Italiano™ Parmesan, Grated
400g packet dried pappardelle
1 1/4 cups (100g)
Perfect Italiano™ Extra Sharp
Parmesan, Shaved
1. Pre-heat oven to 160°C / 120°C fan-forced.
2. Heat half the oil in over medium/high heat in a large stove-top and oven-proof casserole dish. Brown the shanks all over then set-aside.
3. Add remaining oil to pan and add onion, cook for 3-4 minutes. Stir in passata and stock and bring to the simmer. Return the lamb shanks back to the casserole dish and cover with lid and cook for approximately 3 hours or until the meat is falling off the bone.
Cooking Time // 3.5 hrs
4. Remove the shanks from the pan and shred the lamb with two forks. Return to casserole dish to warm through. Season with salt and pepper and stir in butter and grated Parmesan. Keep warm.
5. Meanwhile, cook the pasta in a large saucepan according to packet instructions Drain well.
6. Add pasta to ragu and stir through to coat. Transfer to a serving dish and sprinkle with shaved Parmesan.
Coffee Swirl Cheesecake
Serves // 12 Difficulty // Medium
Ingredients Method
200g chocolate biscuits
80g butter, melted & cooled, plus extra for pan
1 tbsp Moccona
2 tsp boiling water
500g cream cheese, room temperature
500g smooth ricotta
4 eggs, room temperature
1⁄2 cup caster sugar
1 tsp vanilla
Pinch salt
2 Tbsp plain flour
TIP: No food processor?
Cheesecake filling can be made using an electric hand mixer. Biscuits can be placed in a large plastic bag and crushed with a rolling pin.
1. Preheat oven to 160°C. Combine Moccona and hot water in a small bowl, stir and set aside. Lightly butter sides and base of a 23cm / 9 inch spring form (removable base) tin.
2. Using a food processor, pulse biscuits to a fine meal. Add butter and pulse again until combined. Press biscuit mixture across base and 4cm up the side of the prepared tin. Place tin in refrigerator to chill, while you prepare the filling.
3. Rinse processor bowl. Add cream cheese to processor and pulse until smooth. Add ricotta and blend until well combined, scraping down sides occasionally. Add eggs, sugar and vanilla and blend to incorporate. Add flour and pulse until just mixed through.
4. Scoop 1/4 cup cheesecake filling into the bowl with the Moccona coffee, stir to combine. Tip half the remaining filling onto chilled crust and smooth surface. Dollop over half the coffee filling and use the end of a chopstick to gently swirl. Repeat with the rest of the cheesecake filling, followed by the rest of the coffee filling.
5. Place cheesecake tin on a rimmed baking sheet. Bake 40-45 minutes, until the edge of the cheesecake is puffed and the centre is still wobbly. Turn heat off and leave pan in oven, with the door cracked open, for a further 1 hour until fully set. Remove cake from oven and release side of pan. Cool completely before cutting, or refrigerate, uncovered, overnight.
Moccona coffee is created using two of the world’s finest beans: Arabica and Robusta. The Arabica has a softer sweeter taste with berry and fruit tones and the Robusta bean gives a deep rich flavour to any brew. Together they bring the magical blend and character you expect from the perfect cup of coffee. Every time you smell the aroma of Moccona, you’ll be reminded of the great passion that drives us to create moments of pure indulgence – just for you.
Herbert Adams Slow-Cooked King Island
B eef Pies with Honey Roasted Beetroots & Pink Peppercorn Goat Cheese
4 Herbert Adams Slow-Cooked King Island Beef Pies
6 large beetroots, peeled
2 tbsp olive oil
1/2 tbsp red wine vinegar
1/2 tsp ground cumin
2 tbsp honey, gently warmed
110g goat cheese, crumbled
1/2 small bunch dill, sprigs picked Sea salt & crushed peppercorns
1. Preheat oven and a baking tray to 210ºC (190ºC fan).
2. Cut the beetroots in half, then each half into 3 wedges.
3. Whisk together 1 tbsp oil, vinegar and cumin, season with salt and pepper. Toss the beetroot wedges in the mixture and spread onto the heated tray in an even layer.
4. Roast for 20 minutes then drizzle over the honey, gently toss to coat, then return to the oven for a further 5-10 minutes until soft. Remove from the oven and cover with foil.
5. Cook pies according to packet instructions.
6. Arrange beetroot in a serving bowl, scatter over crumbled goat cheese and dill to serve.
Mushroom Stroganoff Meal Base
Serves // 4-6 Preparation Time // 5 mins Cooking Time // 25 mins
Ingredients Method
1 x jar Beerenberg Mushroom Stroganoff
30 Minute Meal Base
750g sliced mushrooms
1 diced brown onion
125ml vegetable stock
200g sour cream
SERVE WITH Fettuccine, sour cream & flat-leaf parsley
1. Heat 1 tablespoon of butter in a pan. Add 60ml water, onion and mushrooms. Cover with lid and cook on high for 5 minutes.
2. Remove the lid and cook for a further 5 minutes to reduce liquid.
3. Add contents of the Beerenberg Mushroom Stroganoff Meal Base jar and stock, using stock to rinse out the jar. Stir to combine.
4. Cover with lid and simmer for 10 minutes.
5. Remove the lid, stir in sour cream and simmer for 5 minutes.
6. Remove from heat. Serve with fettuccine, sour cream and flat-leaf parsley.
Nonna's Minestrone with Ditalini Pasta
Serves // 4
Preparation Time // 15 mins Cooking Time // 45 mins
In the world of traditional Italian cooking, the key to a delicious minestrone lies in the rich and flavoursome tomato base. One essential ingredient that elevates the taste of this classic soup is Mutti Polpa Finely Chopped Tomatoes. Known for its exceptional quality and intense flavour, Mutti Polpa adds a depth of taste that enhances the overall experience of this hearty dish.
Ingredients
1/2 onion, chopped
1 carrot, diced
1 celery stalk, diced
1 rosemary sprig
1 bay leaf
1 small potato, diced
1/4 cauliflower head, chopped
1 x 400g tin Mutti Polpa Finely Chopped Tomatoes
500ml water (or vegetable stock)
1 zucchini, diced
6 green beans, chopped
12 snap peas, half chopped & half deshelled
160g small pasta (such as ditalini or small shells)
E xtra virgin olive oil
Salt & pepper to taste
Fresh parsley, chopped (for garnish)
Parmigiano Reggiano, grated (optional, for serving)
Method
1. In a large pot, heat a good glug of extra virgin olive oil over medium heat. Add the onion, carrot and celery and sauté until fragrant.
2. Add the herbs and sauté for 1 minute. Add potato and cauliflower to the pot. Cook for about 5 minutes, until the vegetables start to soften.
3. Stir in the Mutti Polpa, and add water to just above the vegetable height in the pot. Bring the soup to a simmer.
4. Reduce heat to low and let the minestrone simmer for about 20-30 minutes, allowing the flavours to meld together.
5 Add the zucchini, green beans and peas. Season with salt and pepper and cook for 10 more minutes. Adjust with some more water if needed.
6. Add the pasta to the pot and cook according to package instructions until al dente.
7. Taste and adjust seasoning as needed. Remove the herbs. Serve the minestrone hot, garnished with fresh parsley and grated Parmesan cheese and a final drizzle of extra virgin olive oil if desired.
TIP: Most of these vegetables are interchangeable with whatever you have leftover in the fridge!
Mutti makes the highest quality tomato products globally, full of flavour thanks to 120 years of expertise & 100% Italian tomatoes processed fresh within 24 hours of picking - you can taste the difference. Our products are made with scrupulous supervision of the entire production chain: from selection of the most suitable varieties to inspection in the field, up to harvesting and canning. Mutti prides itself on using real ingredients free from preservatives and additives with maximum flavour and go the extra mile to ensure just that. Every year, Mutti awards the best tomato growers with a “Golden Tomato Award” (‘Pomodorino door’) to guarantee only the best tomato produce.
Honey Mustard Chicken
Ingredients Method
4-6 bone in, skin on chicken thighs
1 Tbsp olive oil
1 Tbsp butter
2 garlic cloves, crushed
1 cup chicken stock
1 Tbsp honey
2 Tbsp seeded mustard
2 Tbsp Dijon mustard
1 cup Bulla Cooking Cream
320g baby potatoes, halved or quartered
200g green beans, trimmed
Fresh picked thyme leaves, to serve
1. Preheat the oven 200°C (180°C fan-forced). Season the chicken with salt and pepper.
2. Heat olive oil and butter in a large, oven proof casserole dish over a medium to high heat. Cook chicken thighs skin side down until golden brown and crispy. Add the garlic around the chicken and fry for one minute or until fragrant, being careful not to burn. Add the chicken stock, honey and both mustards to the pan, mixing well to combine around the pieces of chicken. Once all combined, pour the Bulla Cooking Cream around the chicken pieces.
3. Add in the chopped potatoes and mix them through the sauce, then season to taste with salt and pepper. Allow the sauce to simmer on the stove top for 2 minutes then transfer to the oven and bake for 30 minutes, uncovered.
4. After 30 minutes, remove the casserole dish from the oven and sprinkle in the green beans. Return to the oven and cook for a further 10-15 minutes until the chicken juices run clear when tested with a skewer. The chicken skin will be nice and crispy – just like a roast!
5. Garnish with freshly picked thyme leaves and serve immediately.
From the farms of Victoria to the tables of Australia and beyond, Bulla Family Dairy are committed to delivering the finest Australian dairy since 1910. Australian made and owned by the same three families for six generations, Bulla Family Dairy use fresh Aussie milk to craft the highest quality Cream, Ice-Cream, Cheese and Yoghurt. These recipes contain some of our delicious cream range. From Thickened Cream to Cooking Cream, Sour Cream, Crème Fraiche, Dollop Cream and Double Cream, at Bulla Family Dairy we’ve got a cream for any occasion. Just like our products, our passion is... Unfakeable.
Chocolate Caramel Tarts
Ingredients Method
To make the TART BASE
250g ginger biscuits
100g unsalted butter, melted
To make the CARAMEL
300ml Bulla Thickened Cream
180g unsalted butter
3 cups caster sugar
1 cup water
To make THE CHOCOLATE GANACHE
180g dark chocolate
1/2 cup Bulla Thickened Cream
Sea salt flakes
TO SERVE
200ml Bulla Dollop Cream
1. To make the tart bases, place biscuits in a food processor and process until finely chopped. Add butter and process until well combined.
2. Press mixture into base and sides of 6 x 10cm fluted tart tins with removable bases. Refrigerate for 20 minutes.
3. To make the caramel, place the Bulla Thickened Cream and butter in a small saucepan over medium heat and bring to boil. Remove cream mixture from heat and set aside.
4. Place sugar and water in a medium saucepan over low heat and stir to dissolve. When sugar has dissolved, increase heat to high and cook without stirring until the temperature reaches 180°C on a sugar thermometer.
5. Remove from heat and add cream mixture in a steady stream, stirring to combine. Return to low heat and cook, stirring, for 5 minutes, until caramel has thickened. Pour into a bowl and allow to cool.
6. To make the chocolate ganache, place chocolate and cream in a small saucepan over low heat and stir until the chocolate has melted. Remove from heat, mix well and set aside to thicken and cool.
7. Pour the cooled caramel into the tart bases. Top with the chocolate ganache and sprinkle over salt flakes.
8. Serve with a spoonful of Bulla Dollop Thick Cream.
Corn Flakes Lemon Meringue Dessert
Whoever said that a nice homemade dessert had to be complicated?
A modern twist on the classic Lemon Meringue Pie, this is a recipe that you can keep up your sleeve for those times when you’re craving a sweet snack, but want something a bit more creative. As well as being simple and delicious, this recipe is also versatile and can be made gluten free.
Ingredients Method
BASE
2 cups Kellogg’s® Corn Flakes, lightly crushed (replace with gluten free option)
100g butter, melted
1/2 cup desiccated coconut
FILLING
280g jar of lemon butter
1 cup unsweetened Greek yoghurt
TOPPING
4 store bought meringues
1. Preheat oven to 160°C. Combine the Corn Flakes, butter and coconut in a medium mixing bowl. On a baking tray lined with baking paper, spread out the Corn Flake mix evenly. Place into preheated oven and bake for 15 minutes, stirring occasionally until crumble is golden and toasted. Allow to cool.
2. Take 4 glasses and place two tablespoons of crumble in the base of each. Top with yoghurt, distributing evenly between the glasses. Do the same with the lemon curd. Crumble over the meringues to finish.
3. Place in fridge for 30 minutes before serving.
Kellogg’s® Corn Flakes raised and ripened in the Aussie sun. For 100 years, we have been working with Aussie farmers to grow the ingredients we need to bring you simple delicious goodness in every bowl. Use the simplicity and versatility of Kellogg’s Corn Flakes to create something amazing! There are lots of tasty and creative ways to eat Corn Flakes whether it's turning your favourite breakfast into a delicious snack, a tasty dessert or a satisfying meal! Visit our website for more inspiration and amazing creations! kelloggs.com.au/en_AU/recipes.html
Moroccan Fish Soup with Yoghurt
Serves // 4 Preparation Time // 5 mins Cooking Time // 10 mins
Ingredients
3 cups (510g) mixed pieces of White Fish and Prawns
3 tbsp Olive Oil
3 tbsp MasterFoods Moroccan Seasoning
1 bottle (700g) Tomato Passata
1/2 cup (125ml, 4fl oz) Water
2 cups largely diced pumpkin
1 can Lentils
4 tbsp Yoghurt
Chopped parsley & crusty bread to serve
Method
1. Pan fry the mixed pieces of white fish and prawns with the olive oil and the MasterFoods Moroccan Seasoning.
2. Flood the pan with the Tomato Passata.
3. Add the lentils and pumpkin and stir through till heated and the seafood is cooked.
4. Serve in bowls with a swirl of yoghurt and crusty bread.
Flavour Up!
We’ve been getting better in the kitchen. With more time to spend experimenting with flavours. And it shows, our dinners have never been more diverse or flavoursome. You’ve learned new skills and you’ve levelled up your meals, so where do you go now? What do you cook next? Never fear flavour lovers, MasterFoods is literally at hand. And it couldn’t be more simple to keep improving, no matter what level you’re at now. Just start with a shake here, a sprinkle there. Soon you’ll be popping, shaking, squeezing and stirring your way to meals that make them ask for more. So aprons on Australia, satisfaction awaits. It’s time to Flavour Up our kitchens. Flavour Up our BBQs. Flavour Up our meals. MasterFoods... Flavour Up!
Creamy Chicken & Corn Noodle Soup
Serves // 4 Preparation Time // 5 mins Cooking Time // 5 mins
Ingredients Method
2 pkts MAGGI 2 Minute Noodles Chicken Flavour
4 cups (1L) boiling water
420g can corn kernels, drained
400g can creamed corn
1/4 cooked chicken, skin & bones removed, shredded
1 shallot (green onion), sliced thinly
1/2 cup (125mL)
CARNATION Light & Creamy Evaporated Milk
1. Break MAGGI 2 Minute Noodle cakes into quarters; combine noodles contents of flavour sachets, water, corn kernels and creamed corn in saucepan.
2. Bring to the boil, simmer 2 minutes. Stir in chicken, shallots and CARNATION Light & Creamy Evaporated Milk, serve immediately.
Beef Stroganoff
Serves // 4 Preparation Time // 15 mins Cooking Time // 10 mins
Ingredients Method
2 tsp olive oil
500g lean beef strips
1(120g) onion, chopped
1 cup (70g) sliced mushrooms
2 t sp no added salt
tomato paste
1pkt MAGGI Beef Stroganoff
340mL CARNATION Light & Creamy Evaporated Milk
Cooked rice to serve
1. Heat oil in pan, add beef, brown evenly, and remove from pan.
2. Add onion and mushrooms to pan, cook 2 minutes.
3. In a large jug, combine tomato paste, MAGGI Beef Stroganoff and CARNTAION Light & Creamy Evaporated Milk. Add to pan and bring to the boil. Add beef; reduce heat and simmer for 3 minutes. Serve with cooked rice.
Maggi helps you cook delicious meals with fresh ingredients every day, in a convenient way. We bring quick & easy meal solutions made to fit your life, from Recipe Bases, Instant Noodles, Gravy Mixes to Cooking Sauces. All giving you confidence to create great tasting, nourishing meals your whole family will love!
Cottage Pie with MAGG I®
Ingredients Method
3 (600g) medium potatoes peeled and cubed
1/2 cup (125mL) CARNATION Lite Cooking Cream
400g lean beef mince
1 pkt MAGGI Cottage Pie
1(200g) large onion, chopped
400g can chopped tomatoes
1 1/2 cups (200g) frozen mixed vegetables
1/2 cup (60g) cheese, grated
TIP: For a veggie twist, swap lean beef mince for 400g canned lentils and 400g canned cannellini beans.
1. Preheat oven to 200°C/180°C fan forced.
2. Boil and mash potatoes. Add CARNATION Lite Cooking Cream to mash, stir through. Set aside.
3. Heat 2 tsp oil in a pan, brown mince. Add onion, cook for 2 minutes, stirring.
4. Add combined tomatoes and MAGGI Recipe Base, bring to the boil, stirring. Add mixed vegetables, simmer uncovered for 10 minutes.
5. Transfer mince mixture to ovenproof dish and spread mashed potatoes evenly over top. Sprinkle with cheese.
6. `Bake uncovered for 20 minutes or until golden brown. Enjoy
Mushroom & Bacon Risotto
Serves // 4 Cooking Time // 45 mins
Ingredients Method
1 cup Arborio rice
4 cups chicken or vegetable broth
1 cup mushrooms, sliced
1 cup Primo Shortcut Bacon, diced
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
2 tbsp butter
Salt & pepper to taste
Fresh parsley, chopped (optional, for garnish)
1. In a large pan, cook the Primo diced bacon over medium heat until crispy. Remove bacon and set aside, leave the rich bacon juices in the pan.
2. Add the chopped onion and garlic to the pan and sauté until translucent, about 5 minutes.
3. Add the sliced mushrooms and cook until they are tender and browned.
4. Stir in the arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
5. Pour in the white wine and stir until it is absorbed.
6. Gradually add the broth, one cup at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process until the rice is creamy and cooked through (about 20-25 minutes).
7. Stir in the cooked bacon, butter, and Parmesan cheese. Season with salt and pepper to taste.
8. Garnish with fresh parsley and more Parmesan cheese if desired. Serve hot.
This Mushroom Bacon Risotto is a perfect winter meal because it's rich, creamy and filling. The combination of earthy mushrooms and smoky delicious Primo diced bacon creates a hearty dish that warms you up from the inside out!
From a humble butcher shop to Australia's favourite producer of ham, bacon and smallgoods, Primo has been putting smiles on faces for over 60 years. With a focus on providing foodservice professionals with quality and value added food solutions customers always love and return for time and time again. Australia's number-one smallgoods supplier
Extensive experience in foodservice, QSR & retail Versatile cuts to create elevated menus
Nutella Party Cake Pops
Ingredients Method
CAKE POP BASE
3 eggs
3/4 cup sugar
150g butter, softened
1 cup plain flour
1 tbsp baking powder
TO DECORATE
150g Nutella (1 tbsp per cake pop)
Hundreds & thousands
EQUIPMENT
Cake pop moulds (useful but not required)
Kebab or popsicle sticks
1. Preheat the oven to 180°C. Beat the eggs together with the sugar and softened butter. Add in the flour mixed with the baking powder and combine to create a dough.
2. Put the dough into the cake pop moulds with the help of a spoon and cook in the oven for approximately 8–10 minutes. Alternatively, you can hand roll the cake pops and place them on either a mini muffin tray or baking paper on a tray – it is important to make sure there is enough space between each cake pop to avoid them sticking together.
3. Almost there! Let the cake pops cool down, and then insert the kebab/popsicle sticks into them. Dip the whole of each cake pop into a bowl of Nutella® & then sprinkle with hundreds & thousands to decorate.
These fun, super colourful cake pops are perfect for birthday parties!
Nutella® hazelnut spread with cocoa was born in 1964 and is celebrating its 60th birthday this year. The Nutella® loved by Aussies for generations has been made locally in Lithgow, NSW for over 50 years. Nutella® has an unbeatable taste guaranteed by its unique recipe prepared with the same seven high quality ingredients used since its creation. Perfect for breakfast, lunch or baking, Nutella® can be enjoyed on bread or as a topping on your favourite fruit or dessert. These fun moreish Nutella® Party Cake Pops are perfect for Winter birthday parties or a deliciously exciting surprise for the family.
Heinz Big R ed Paella
Take your tastebuds on an adventure with this Paella recipe!
Ingredients Method
1 litre chicken stock
1 tsp saffron threads
1 tbsp olive oil
1 chorizo sausage, cut into 2cm slices
1 onion, finely chopped
2 cloves garlic, finely chopped
1 red capsicum, thinly sliced
1 can Heinz® Big Red® Condensed Tomato Soup 420g
1 small barbequed chicken, cut into serving size portions
200g (1 cup) Spanish rice or medium/short grain rice
1 tsp Spanish smoked sweet paprika
2 tsp rosemary leaves, coarsely chopped
8 whole green prawns
1/2 cup frozen green peas
1. Combine chicken stock and saffron in a saucepan and bring to the boil. Simmer for 5 minutes over medium-high heat or until saffron has lightly coloured the stock.
2 Heat olive oil in a large frying pan, add chorizo and cook for 3 minutes, turning halfway through cooking, then remove from pan. Add onion, garlic and capsicum and cook, stirring over medium heat for 5 minutes or until lightly golden. Add Heinz Big Red Condensed Tomato Soup and return chorizo to pan. Add chicken pieces and pour over stock. Bring to the boil.
3. Add rice, paprika and rosemary then season to taste with sea salt and freshly ground black pepper. Cook over medium heat, without stirring for 5 minutes, and then add the whole prawns by nestling them into the rice and sprinkle with frozen peas. Cook for a further 15 minutes or until rice is tender and all the stock is absorbed. Stand for 10 minutes before serving.
Pepperoni Pizza with Chilli Honey
This is your sign to try chilli honey on your pizza!
Pepperoni, cheesy Fresh Mozzarella Slices, topped with a delicious chilli honey drizzle. This recipe is bursting with flavour, it will have you wanting more!
Ingredients
200g tub La Casa Del Formaggio Fresh Mozzarella Slices
2 tbsp La Casa Del Formaggio Grated Parmesan Fresh Pizza Dough (you can buy a bag in the fridge section at your local Romeo’s)
200g thinly sliced pepperoni
1 cup honey
2 tbsp chilli flakes
1 tbsp white wine vinegar
1/2 cup basil leaves
400g tinned whole peeled tomatoes
2 tbsp olive oil
Sea salt & cracked black pepper
Method
1. Preheat pizza oven or domestic oven to its maximum temperature with a pizza stone placed on the bottom rack.
2. Lightly flour your bench top, lay out fresh dough and sprinkle with a little more flour.
3. Halve or quarter the dough, depending on how big you want your pizza to be. Shape each section of dough into a ball.
4. Take one of your dough balls, and starting from the centre start pushing the dough out in a circular motion, leaving a lip around the outside to form your crust. Repeat with remaining dough balls, creating the pizza size that you desire with each.
5. Place the honey and chilli flakes into a small saucepan and bring to a simmer over low heat for two minutes. Remove from the heat and stir in the vinegar and transfer into a jar (store leftover chilli honey in the pantry).
6. Drain the tinned tomatoes, season with salt and blend with a stick blender until smooth.
7. Spread pizza base evenly with ½ cup of tomato puree with the back of a spoon, avoiding the rim. Sprinkle with parmesan and cover the base with pepperoni slices. Evenly distribute the Fresh Mozzarella Slices (as many as your cheesy heart desires) and drizzle with olive oil.
8. Place onto a pizza paddle and transfer to the oven. If using a pizza oven, the pizza will cook within 90-120 seconds, rotating the pizza frequently to ensure even cooking. Allow 8-10 minutes cooking time for a domestic oven.
9. Drizzle with chilli honey and scatter over the basil.
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. Our name means “The House of Cheese” which is precisely where it all started – in the kitchen of Gerardo and Rosa Cicchiello. Rosa would make her famous fresh Ricotta on a stove in the rear kitchen. Word spread and soon the family decided to focus on cheesemaking full time. Today, the La Casa Del Formaggio team, led by their son Claude, employs over 150 staff members, and milk is sourced from local dairy farmers in the best dairy regions of South Australia. The company proudly partners with community minded supermarkets such as Romeo’s to offer its range of fresh cheeses and creams including Bocconcini, Burrata, Mozzarella, Ricotta, Parmesan, Haloumi, Mascarpone and Double Cream.
Potato, Leek & Bacon Bake
Serves // 4-6
Preparation Time // 10 mins
Cooking Time // 40 mins
The ultimate comfort food! A versatile potato bake, sliced potatoes, sauced with Potato Leek & Bacon Soup. Topped with golden cheese and crunchy bacon bits.
Ingredients Method
1 x 430g packet
South Australian Gourmet Food Co.
Chunky Potato
Leek & Bacon Soup
1kg small waxy potato’s washed and sliced.
1 small knob of soft butter
3 spring onions, sliced.
2 rashers of bacon, cut in strips (optional)
1/2 cup grated extra tasty cheese
1. Pre heat oven to 180 degrees.
2. Lightly butter a small casserole or oven proof dish.
3. Loosely pack half the potatoes in the bottom of the dish. Pour in half the potato leek and bacon soup. Season lightly and sprinkle with 2 of the sliced spring onions.
4. Add another layer of potato’s (roughly arranged). Pour in the rest of the remaining soup.
5. Carefully arrange the final layer of potatoes in a decorative overlapped pattern. Top with grated cheese.
6. Bake covered with baking paper in the preheated oven for 20 minutes.
7. Take the cover off. Sprinkle with bacon strips. Bake for another 20 minutes or until the potato is tender and cheese and bacon is golden brown.
8. Serve warm, sprinkled with the remaining sliced spring onion.
NOTE: Try this dish with sweet potato for a lower carb’ option, you can also parboil the potatoes to reduce the oven cooking time
South Australian Gourmet Food Co. are creators of a delicious range of homestyle soups made locally in SA with premium quality Australian produce and no artificial colours, flavours or preservatives. The soups are shelf stable making them the perfect addition to your pantry or office drawer for a convenient quick and easy meal.
South Australian Gourmet Food Co. are proudly supporting local farmers and committed to continually reducing their impact on the environment through solar powered energy and advanced water recycling. For more information visit sagourmetfoodco.com.au
Double Smoked
Ham & Ch eese Toastie
Ingredients (Serves 4) Method
100g sundried tomatoes, drained and finely chopped
2/3 cup butter, softened
Seasoning, to taste
8 slices thick white bread
400g DON Double Smoked
Leg Ham Thinly Sliced (200g x 2 packs)
3 cups tasty cheese, shredded
1. Combine sundried tomatoes and butter, season.
2. Spread butter liberally over inside of bread.
3. Fill with ham and cheese.
4. Toast in a sandwich press until golden.
No one can refuse this delicious winter classic!
DON’s tip – place in a hot pan with a drizzle of olive oil for crunchy bread and oozing cheese!
We’re passionate about doing things differently at DON® Since 1947, our philosophy has been to apply the craftsmanship of traditional European Smallgoods recipes with quality ingredients to provide Australians with authentic Smallgoods that taste delicious. Producing our iconic range of hams, bacons, salamis, franks and continentals all with that big DON® flavour for you to enjoy at home for breakfast right through to dinner, we’re proud to say IS DON. IS GOOD®
Aussie Footy Dogs
Whatever footy team you barrack for, be inspired by the iconic sausage sizzle at your local hardware warehouse! Serve up these delicious, Aussie hotdogs loaded with brown onions and cheese at half time – adding a squeeze of your favourite sauce to win the game!!
Ingredients (Serves 4) Method
4 DON Footy Franks, Skinless
4 soft hotdog rolls
1 brown onion, sliced
1 cup shredded or grated cheddar cheese
4 tbsp tomato or your favourite sauce
1. Cook DON Footy Franks in boiling water for five minutes or until heated through. Once cooked, place on paper towel to drain excess water.
2. Lightly spray a pan with oil and fry the onion on high heat for 10-12 minutes or until browned.
3. Slice each hotdog roll in half and place a DON Footy Frank inside each.
4. Top with caramelised onions, sprinkle over cheese, drizzle with tomato sauce and enjoy!
How to Make the Perfect Pinsa Base?
Ingredients Pinsa Preparation
1 Di Marco Pinsa base
Olive oil & salt
1. Preheat your oven to 250 degrees Celsius (fan-forced).
2. Place the Di Marco Pinsa base on a baking sheet lined with parchment paper.
3. Drizzle a bit of olive oil over the base and sprinkle lightly with salt.
4. Transfer the prepared Pinsa base directly onto the grill in the preheated oven.
5. Bake for about 5 minutes until the crust begins to crisp up.
Asparagus & Guanciale Pinsa
Ingredients Assemble the Pinsa
Asparagus cream
Crispy guanciale (Italian cured meat similar to pancetta)
Pecorino flakes (or grated Pecorino Romano)
Saffron threads
1. Remove the Pinsa base from the oven.
2. Spread a generous layer of asparagus cream evenly over the base.
3. Sprinkle crispy guanciale pieces over the cream.
4. Scatter Pecorino flakes (or grated Pecorino) over the toppings.
5. Garnish with a few saffron threads for added aroma and color.
In the 1970s, Corrado di Marco created the "Pizzasnella" with wheat and soy to create a healthier pizza option. Later, in 2001, he introduced Pinsa Romana – a light, high-hydration dough with wheat, soy, rice flour, and sourdough – revolutionizing the idea of pizza. Today, Di Marco stands as a worldwide leader in high quality pizza bases.
Mortadella & Siena Buffalo Mozzarella Pinsa
Ingredients Pinsa Preparation
Mortadella slices, Thinly sliced Siena Buffalo Mozzarella (or Stracciatella cheese if preferred) Chopped pistachios
SERVING TIPS
Slice the Pinsa into portions and serve immediately while warm. Both Pinsas can be served with a side salad of bitter greens dressed lightly with balsamic vinaigrette to balance the richness of the toppings.
Pair with a glass of chilled white wine or a light Italian red to complement the flavors
1. Remove the Pinsa base from the oven.
2. Arrange slices of Mortadella evenly over the base.
3. Tear pieces of Siena buffalo mozzarella (or distribute Stracciatella cheese if using) over the Mortadella.
4. Sprinkle chopped pistachios on top for added texture and flavor.
Barilla is a fourth-generation family-owned Italian food company, driven by a love for good food. Their story began in Parma, Italy in 1877 as a small bread and pasta shop. Today over 145 years later, Barilla still produce out of Parma, although on a much larger scale. In Australia, the range includes a wide variety of products in the Pasta, Pasta Sauce and Pesto categories.
Barilla Penne Alla
Norma
with Basilico Sauce
Ingredients Method
160g Barilla Penne Rigate No 73
1/2 jar Barilla Basilico sauce
200g eggplant
20g salted ricotta
25g onion
20g Extra Virgin Olive Oil
5 basil leaves
1 clove garlic
Salt & pepper to taste
1. COOK THE PASTA
In a large pot, boil water and once the water is boiling, cook the Penne according to the instructions on the pack.
2. PREPARE THE EGGPLANT
In the meantime, cut the eggplant into cubes and season with a small amount of salt. Set them aside to release the excess water.
3. COOK THE SAUCE
Add the oil in a frying pan and sauté the onion and garlic. Add the eggplant, tomato sauce, salt and pepper to the pan and cook for 15 minutes.
4. COMBINE
Once the Penne is cooked al dente, drain, and toss with the sauce. As a finishing touch, add the basil and grated salted ricotta.
Spaghetti with Pesto Alla Genovese & Cherry Tomatoes
Ingredients Method
340g Barilla Spaghetti No.5
1 jar Barilla Pesto alla Genovese
2 punnets cherry tomatoes
2 tbsp Extra Virgin Olive Oil
Basil
Fresh pine nuts
Rock salt, for pasta water
1. TO START
Halve the tomatoes and cook in a pan with basil, a pinch of salt and olive oil.
2. COOK THE PASTA
Meanwhile, in a large pot of boiling salted water, cook the Spaghetti according to the instructions on the pack. Once cooked al dente, drain and set aside some pasta water.
3. COMBINE & SERVE
Toss the pasta in the pan together with the tomatoes and turn off the stove. Then, add the Pesto alla Genovese and toss together with some of the reserved cooking water, to emulsify the sauce. Serve with fresh basil and pine nuts.
Skillet Pangrattato Chicken
Ingredients Method
1 1/2 tablespoons olive oil
1/2 cup fresh sourdough breadcrumbs
Finely grated zest of 1 lemon
4 small chicken breast fillets, lightly pounded to a 2cm thickness
390g jar Leggo’s Tomato & Smoked Cheddar Gourmet Pasta Sauce
10 large fresh basil leaves (plus extra for garnish)
1 tablespoon fresh basil (finely chopped)
Steamed broccolini & crusty bread, if desired, for serving
1. Heat 2 teaspoons of oil in a non stick frypan over medium-high heat. Add breadcrumbs and cook stirring until golden and crispy. Transfer to a bowl and stir in lemon zest. Wipe out frypan with absorbent paper.
2. Heat remaining oil in frypan over medium heat and cook chicken for 3 minutes on each side or until golden brown.
3. Pour Leggo’s Gourmet Pasta Sauce over and around the chicken. Stir basil leaves into the sauce. Reduce heat to low, cover with lid and cook for a further 5-8 minutes or until chicken is fully cooked. Season to taste.
4. Stir remaining chopped basil into breadcrumb mixture and sprinkle over chicken. Serve with broccolini and crusty bread if desired.
Pangrattato topped chicken in a smoked cheddar flavoured sauce, all cooked in the one pan!
Leggo’s Gourmet Range
Level up your meals at home with Leggo’s Gourmet range! Chef-approved, convenient and delightfully delicious... it’s Leggo’s Gourmet Our chefs craft the perfect recipes for our products, so that you can take the finest quality sauces home with you from the supermarket. Packed full of flavour, this range OF THREE combines delicious vine-ripened Aussie tomatoes and iconic Australian favourites, including Pepperjack Barossa Shiraz, King Island Dairy Smoked Cheddar Cheese and Red Island Extra Virgin Olive Oil.’
Tiramisu
Serves // 8 Preparation Time // 25 mins
Ingredients Method
200g Vittoria Coffee
Espresso Ground Coffee
6 eggs
6 tablespoons caster sugar
500g Mascarpone
20 Vittoria Savoiardi Biscotti
100ml Amaretto liqueur
Small block of dark chocolate
1. E xtract 2 cups of Vittoria Coffee Ground using your chosen brewing apparatus.
2. Separate the egg yolks from the whites.
3. Cream the yolks with sugar until pale in colour.
4. Mix through the Mascarpone with a spoon, add half the Amaretto then set aside.
5. Beat egg whites until stiff peaks form, then fold into the Mascarpone mixture.
6. Spread a layer of Mascarpone mixture over the base of a rectangular baking dish.
7. Combine the remaining Amaretto liqueur with the Vittoria Coffee Espresso and dip the Savoiardi biscuits one at a time into the liquid.
8. Place the biscuits side by side on the layer of Mascarpone, then spread another layer of Mascarpone on top.
9. Repeat the process twice, finishing with a layer of Mascarpone on top. Grate chocolate over the top and let stand for two hours before serving.
Vittoria Coffee is Australia's No.1* pure coffee brand. For over 65 years, Vittoria Coffee has been instrumental in the evolution of Australia’s pure coffee industry and has remained a proud third-generation family business where our expertise in coffee making has been passed down from one generation to the next. Combining over 65 years of roasting experience with the most technologically advanced roasting facility in the Southern Hemisphere, Vittoria is not only about the art, but the science of coffee. Our capabilities provide greater control of the coffee roasting process to replicate the desired profile of each batch accurately, with unrivalled consistency. We use only the highest grade of 100% Arabica coffee beans and roast locally in Australia for freshness. vittoriacoffee.com
Make dinner in just 25 minutes with Campbell’s Baked Mushroom Gnocchi, made with Campbell’s Real Stock Chicken. Imagine pillowy-soft gnocchi and delicious mushrooms baked together in a luscious creamy sauce and topped with crunchy bread crumbs. Plus, it costs less than $5 per serve!
Campbell’s Baked Mushroom Gnocchi
Serves // 4
Ingredients Method
500ml Campbell’s Real Stock Chicken
1 tbsp olive oil
2-3 cloves garlic, crushed
1 large brown onion, finely diced
500g button mushrooms, sliced
40g butter
1/4 cup flour
1/2 cup thickened cream
500g gnocchi
CRUMB TOPPING
25g butter
1 cup dried breadcrumbs
2 tsp fresh thyme leaves
Preparation Time // 5 mins
1. Heat olive oil in a large saucepan. Add garlic, onion and mushrooms. Cook for 5 min until softened.
2. Add butter and stir until melted. Add flour and cook for 1 min, slowly whisking in the Campbell’s Real Stock Chicken. Bring to the boil and simmer until thickened slightly. Stir in cream.
3. Meanwhile, cook gnocchi in a large pan of boiling water for 2 minutes or until they float to the surface. Drain well and stir into sauce.
4. CRUMB TOPPING: Melt butter in a small frying pan on medium. Add breadcrumbs and toast until brown. Sprinkle over gnocchi mixture in pan and top with thyme leaves. Serve.
Cooking Time // 20 mins
Filled Pasta with Parmigiano Reggiano Cream
Serves // 4
Ingredients Method
50g Zanetti Parmigiano Reggiano 200g, finely grated
400g filled pasta of your choice (can be replaced with gnocchi or any type of pasta)
300ml thickened cream
Fine sea salt
Chopped parsley to garnish
Preparation Time // 5 mins
1. For the Parmigiano Reggiano cream, simply add the cream and parmesan to a small pan, bring to the boil and reduce until thickened and coating the back of a spoon (approx. 5 minutes from boiling). Season to taste.
2. Boil filled pasta in a large pot of salted water according to package instructions. Drain well.
3. To serve – Divide the pasta between four plates and pour the Parmigiano Reggiano cream over. Garnish with parsley. Further seasoning is optional (salt and pepper this time) but not required.
Time // 10-12 mins
For generations, Zanetti has crafted authentic Italian cheese with quality, tradition and passion at its core. With global leadership in the production of Parmigiano Reggiano and Grana Padano PDO, Zanetti has been introducing the best of Italian cheeses to Australians for decades, and it is now Australia’s favourite authentic Italian parmesan brand.
