Recipes with Tasmanian pepper syrup mixer
We use our Tasmanian pepper syrup mixer in many recipes that call for peppercorn - French dressing, caramelised onions etc.
Here are additional ideas - we add more as we test (and taste!) new gourmet recipes. Feel free to share your recipes with us on Instagram and Facebook @violetandgold.sydney
Tasmanian Strawberry Daiquiri
Daiquiri is a classic cocktail, simple to reproduce at home. We add our "'grain de sel" (sprinkle of salt), as the French would say. In this instance, we dazzle your taste buds with our Tasmanian pepper syrup.
Ingredients for 1 serve
50 ml white rum
HOW TO MIX
- Fill a blender with all the ingredients.
- Blend until smooth. Strain into cocktail glass.
- Garnish with fresh strawberry slices. Enjoy with moderation.
Banana smoothie with a kick
Banana smoothies are both refreshing and filling. We add a few millilitres of our Tasmanian pepper syrup for an additional kick.
Ingredients for 2 serves
HOW TO PREPARE
- Fill a blender with ice cubes, banana pieces, coconut mylk and Tasmanian Pepper syrup. [I like my smoothies thick, my hubby runnier, so I tend to serve myself first, then add more mylk for him.]
- Blend until smooth.
- Taste. Add more mylk and Tasmanian syrup if you wish a stronger kick.
- Strain into tall glasses. Enjoy!
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.
- 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 syrup.
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!
Ingredients for 4 serves
2 sheets shortcrust pastry
- 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 syrup 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.