Avocado with cashew and parmesan crust, served with Euro Style Spiced Beetroot Finishing Vinegar and virgin olive oil.

Difficulty:  Easy
Time:  15 minutes
Serves:   2


  • 1 large avocado
  • 25g cashew nuts
  • 25gm parmesan cheese
  • 15 g baby rocket leaves
  • 30 ml Euro Style Spiced Beetroot Finishing Vinegar
  • 30 ml Extra Virgin Olive Oil
  • twist of black pepper


  • Chop cashew nuts to a medium corse texture
  • Grate the parmesan cheese over the cashew and mix lightly
  • Add 10 ml of olive oil and the rocket to a bowl and mix/ toss lightly, season with a twist of black pepper
  • Cut the avocado in half, remove the stone and peel each half
  • Spread the cheese and nut mix on a plate and gently press the cut side of the avocado down on to the mixture to ensure the mix sticks to the cut surface
  • While the avocado is cut side down cut a small thin slice of the avocado to form a flat surface which will act as the base when its on the plate. (refer to the image if you are not sure)
  • Lift the avocado onto the centre of the serving plate and place on its flat base with the nut side up.
  • Fill the cavity with a nest of rocket leaves.
  • Drizzle the vinegar and oil around the avocado.
  • Use a twist of black pepper on the plate and leaves as a garnish.


  • Add finely sliced prosciutto ham ribbons around the outside of the plate
  • Fill the cavity with the oil and vinegar and scatter the rocket around the plate.
  • Serve with croutons

Oysters with Habanero Chilli Hot Drops

Difficulty:  Easy
Time:  5 minutes
Serves:   Between 1 and 12


  • 12 fresh opened oysters
  • 1 x 125g Umami Clam Garnishing Pearls
  • 1 x 100ml bottle Habanero Chilli Hot Drops
  • Cracked black pepper


  • Loosen each oyster with a spoon
  • Try to keep any liquid in the oyster
  • Rest each oyster on a mound of rock salt or local fresh seaweed
  • Top each with a ¼ teaspoon of Umami Clam Garnishing Pearls
  • Twist a small amount of black pepper over each oyster
  • Place one or two drops of Habanero Chilli Hot Drops on top of the Garnishing Pearls

Poached Eggs with Red Capsicum Garnishing Pearls and Red Pepper Finishing Vinegar

Difficulty:  Easy
Time:  10 minutes
Serves:   1


  • 2 extra large eggs chilled
  • 1 x 125g Red Capsicum Garnishing Pearls
  • 1 x 265 Red Pepper Finishing Vinegar
  • 1 thick slice of sour dough bread
  • 30ml Extra Virgin olive oil ( I recommend Grampians Olive Co “Organic” or “Robust”
  • Picked soft green herbs like tarragon, chives, or parsley


  • Fill a small pot 100ml deep and bring to the boil,                                                                            
  • Note each egg requires 350ml of water, so it you are cooking 4 eggs you will need 1.4 litres
  • Toast the bread to medium golden brown and drizzle with EV olive oil
  • Once the water has boiled, reduce the heat on the pot so there are no bubbles rising in the water.
  • Crack and lower each egg into the water and leave undisturbed for 2.5 minutes
  • Place the toast onto warm plate
  • Raise the egg with slotted spoon and check the whites are cooked, if they are transfer to toast
  • If not, return to water for another 30 seconds
  • Repeat with other eggs if you have cooked more than one egg.
  • Top with the Red Capsicum Garnishing Pearls and the herbs
  • Drizzle with the Red Pepper Finishing Vinegar and a little EV olive oil.

* Additions to this can be your favourite cheese, bacon, avocado, grilled asparagus, smoked salmon.