Recipes for creative cooking

Why limit yourself to drinking our mixers!? Browse below for some easy recipes that will elevate your everyday cooking and delight families and friends. Wattleseed mousse anyone?

 We also have drink recipes here.


French dressing with an Australian vibe

In France, there's (nearly) no salad without a "vinaigrette", a French dressing. That of my grandma was particularly tasty, she used to add a bit of sugar.
Inspired by my family recipe is this French dressing with an Australian vibe. 

Ingredients 

1/2 teaspoon V&G's Lemon Myrtle mixer
1/2 teaspoon V&G's Tasmanian pepper mixer
1 tablespoon apple cider vinegar
1/2 tablespoon Dijon mustard
3 tablespoon olive, macadamia or avocado oil
Salt to taste

METHOD

  • Mix all ingredients in a jar. 
  • Taste and add salt to your taste.
  • Use over summer salads.
For a Asian-style salad, use V&G's Lemon Myrtle & Ginger mixer.

    Easy mid-week Dinner

    Stir-fry is my go-to technique for a quick easy meal. This is a must have vegan recipe base for any busy household. Easily adaptable, it packs some serious flavours!

    Ingredients for 4 serves

    1 broccoli
    1 red capsicum
    1 carrot
    250g snow peas
    1 brown onion or 3 spring onions
    1-2 zucchini
    1 TBSP macadamia or avocado oil
    1 TBSP soy sauce
    1 TBSP V&G's Lemon Myrtle & ginger mixer
    Rice or noodles to serve

    METHOD

    • Chop all the vegetables (any shape as long as the veggies are relatively thin for quick cooking)
    • Heat up your oil in a wok and brown the onions.
    • Add the rest of the veggies. When they start to soften, add the soy sauce and Lemon Myrtle and Ginger mixer.
    • Serve with rice or noodles. Enjoy!

     

    Traditionally French with an Aussie Accent

    The humble onion! The French made it the star of many dishes, including the onion tart. Now, give it an Aussie twist, to elevate this peasant dish and let it shine at your next dinner party!

    French onion tart with Tasmanian pepper syrup by Violet & Gold

    Ingredients for 4 serves

    2 sheets shortcrust pastry
    Macadamia or avocado oil
    4 cups brown or red onions (8-10 onions)
    2 tsp thyme leaves
    1 to 2 TBSP V&G's Tasmanian Pepper mixer
    2/3 cup cream
    1/2 cup grated cheese
    2 eggs
    Fresh green leaves, to serve

    METHOD

    • Peel and roughly chop the onions. Heat oil in a pan. Cook the onions on low heat for 10 min.
    • Add V&G's Tasmanian mixer and thyme leaves and cook for another 10 min. Set aside to cool.
    • Pre-heat the oven to 180º C. Grease 4 individual tart tins, line with the pastry.
    • In a bowl, mix the eggs with the cream.
    • Spread the onion on the tarts. Cover with the egg mixture, sprinkle the cheese. Bake for 30 minutes or until the crust is slightly brown.
    • Decorate with a sprig of thyme. Enjoy with fresh green leaves salad.

       

      French Australian breakie

      Crepes, a French delicacy, is often referred to as pancakes. They're much thinner than pancakes, so you can eat more! This twist highlights Australian native flavours. Impress your partner or guests with this easy yummy recipe!

      French crepes with Violet & Gold's lemon myrtle and wattleseed syrups

      Ingredients for 4 serves

      300g white flour
      50g sugar
      4 eggs
      600ml milk
      Macadamia oil
      V&G's Lemon myrtle or
      V&G's Wattleseed mixer to serve.

       

      METHOD

      • Beat the eggs. Add flour, sugar, then gradually add the milk. Beat until the batter is smooth and runny. Let rest in the fridge for 2 hours, ideally overnight.
      • Smear a griddle or frying pan with butter or oil on high heat. Pour approx. 1/3 batter onto the griddle (slightly more or less according to the size of the pan). Tip and rotate the pan to spread the batter as thinly as possible. Brown the underside, then flip the crepe. Repeat with remaining batter.
      • Serve hot with a drizzle of Violet & Gold's Wattleseed or Lemon Myrtle mixer. Enjoy!

       

      Summer treat.... for adults only 

      Who doesn't like an ice treat on a hot day!? This brings a childhood's nostalgia thanks to the strawberries. It also delivers the delicate floral tones and smooth heat of the Tasmanian Pepper.
         V&G's strawberry & Tasmanian pepper sorbet

      Ingredients for 2 to 3 serves

      1 cup strawberries (fresh or frozen)
      1 cup water
      1/2 cup V&G's Tasmanian Pepper and Strawberry mixer
      Raspberries and fresh mint for decoration

      METHOD

      • If you are using fresh strawberries, freeze them 2 to 3 hours prior. Skip this step if using frozen ones.
      • Add all ingredients to a blender or food processor and whizz away.
      • Taste and add mixer or water to reach your preferred texture and sweetness.
      • Freeze for 3 hours or serve immediately with the mint leaves and raspberries.
      • Enjoy on any (hot) day!