Cape Schanck Olive Estate | Farm

Cape Schanck Olive Estate

Phone: +61 492 505 224

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25.01.2022 Are you up for a potato experience which is rich, warm, sharp and creamy ? The effort is in the making of the curry leaves and cardamom flavoured mayo. The mayo is made by first steeping cardamom and curry leaves in oil. The resultant flavoured oil is used to make the egg yolk emulsion. It didn’t disappoint. Not your average oven chips. We used our Picholine evoo to make the mayo and baked chips... Recipe from Ottolenghi Flavour by @Ottolenghi and @Ixta.Belfrage

25.01.2022 Simple is best, right ? You’ll change your mind. Here, we are talking about roast carrots in maple syrup and evoo. Then soaked in Chamoy before serving. Chamoy, is a savoury Mexican pickled fruit sauce. @ottolenghi and @ixta.Belfrage twist uses dried apricot (instead of pickled), sumac and Aleppo chillies . Deliciously sweet, sour, salty and spicy side dish A flavour surprise ~ roast carrots with royal treatment .... We roasted the carrots using our Picholine evoo, further adding a flavour dimension to the dish . Substituted dill & mint garnishing with parsley, radish and coriander flowers. . . . . . . . . Recipe from @Ottolenghi and @ixta.belfrage ‘s cookbook Ottolenghi Flavour, a November cookbook selection of #rainydaybitescookbookclub @rainydaybites . . . . . . . . _________________________________ #ottolenghiflavour #ottolenghi #ottolenghiflavor #homemade #appetitejournal #healthyish #InMyKitchen #realfood #makeitdelicious #eatfortheplanet #quickandeasymeals #thenewhealthy #FoodIsCulture #homemadefood #onMyTable #villeroyboch #ImSoMartha #nutritiousanddelicious #Onmyplate #hereismyfood #thewayweeat #flavourbomb #eatthis #bestfoodfeed #meatfreemeal#plantbasedrecipes #healthyfoodie #nourishingFood #eatfresh

24.01.2022 Meatless Monday . Roast sweet potatoes in tomato, lime and cardamom sauce . The hero is the sauce . Yotom Ottolenghi and Ixta Belfrage fell in love with this sauce and suggested , it goes well with chickpea, tofu, fish or chicken. The sauce is made by frying aromatics (garlic, green chillies, shallots) in our Coratina evoo and then a can of plum tomatoes stews in the aromatic oil until thicken. The roasted sweet potatoes (or meat) continues cooking in the sauce to soak in ...the flavours. A very moreish vegetarian dish. Recipe from Ottolenghi Flavour by @Ottolenghi and @Ixta.Belfrage @tenspeedpress . A November cookbook selection of #rainydaybitescookbookclub @rainydaybites . . . . . . . . #ottolenghiflavour #ottolenghi #ottolenghiflavor #getyourvegout #meatfreeweek #homemade #eatthis #appetitejournal #healthyish #InMyKitchen #nourishingFood #meatfreemeals #realfood #makeitdelicious #eatlessmeat #eatfortheplanet #quickandeasymeals #thenewhealthy #FoodIsCulture #homemadefood #onMyTable #villeroyboch #ImSoMartha #MeditteraneanDiet #nutritiousanddelicious #realsimple #PlantBasedMeal #thewayweeat

21.01.2022 One pan Zucchini slice for a lazy Sunday brunch . If you want to safe washing up , mix the ingredients in the lined baking pan and bake. Bon appétite ! ... Recipe in comments . . . . . . . . . . . #HealthyFat #cleaneating #FoodIsCulture #lovethepen #foodphotography #foodandwine #InMyKitchen #bonAppetit #CookfromScratch #FoodIsLove #FoodFeed #FoodAdventure #OnMyPlate #MakeItDelicious #TodayFood #Recipeoftheday #FoodForThought #HomeBaked #realsimple #theBakeFeed #foodgawker #ImSoMartha #farmfresh #thewayweeat #noartificialingredients #eatfortheplanet #procrastibaking #mywilliamsSonoma #eatthis Baking pan from @williamssonomaaus @williamssonoma

20.01.2022 Meatless Monday. Can snacking on chips be good for you? Enter Baked sweet potato, za’atar & garlic chips We love it when a vegetarian dish comes with a description Dangerously appealing... & baking makes it even less sinful. ... Julienned sweet potatoes baked (at 200 deg fan forced for 30 minutes) drizzled with our Coratina evoo, za’atar spice and garlic. So simple and so flavourful. @Sabrinaghayour says she happily snack a mountain of this chips ! We agree, they are delicious. Baked using healthy fat not fried xx Sui Recipe from the cookbook Simply by Sabrina Ghayour.

20.01.2022 When fresh asparagus is available, surprise yourself by eating them raw. Yes, eat them RAW. This the by far the best raw asparagus salad you’ll ever taste . Asparagus Salad with Tamarind and Lime. Thinly mandolined asparagus served with tamarind lime dressing (made with blitzed mint leaves, parsley, white wine vinegar, honey, tamarind paste, anchovy fillets, ground cardamom and black lime, green chillies, garlic, Dijon mustard lime zest and our Picholine EVOO) . Finished ...with toasted pistachios for crunch and contrasting texture. The ingredients list is long but trust the magic this dressing will create. Recipe from Ottolenghi Flavour by @Ottolenghi and @Ixta.Belfrage @tenspeedpress . . A November cookbook selection of #rainydaybitescookbookclub @rainydaybites . . . . . . . . . _________________________________ #ottolenghiflavour #ottolenghi #ottolenghiflavor #homemade #appetitejournal #healthyish #InMyKitchen #veggie #asparagus #nourishingFood #realfood #makeitdelicious #eatfortheplanet #quickandeasymeals #thenewhealthy #FoodIsCulture #onMyTable #villeroyboch #ImSoMartha #nutritiousanddelicious #realsimple #Onmyplate #hereismyfood #thewayweeat #flavourbomb #eatthis #instafeast #bestfoodfeed #foodpictures

19.01.2022 Afternoon tea with an olive oil upside down cake. Like apple tart tartin, we here can‘t go pass an upside down cake especially made with olive oil. We used our Frantoio EVOO to bake this navel orange cake ... as blood orange isn’t in season. Baking with extra virgin olive is not only an healthy option, it also makes a moist cake and it keeps well. We served the cake with chamomile flower tea from our kitchengarden. Much needed calming effect for events that occurred locally... and overseas in the first week of 2021 ! Sending hope and love to all . Just for fun, we decorated the cake with edibles flowers Recipe from the cookbook Dessert Person by Claire Saffitz and also available online @williamssonoma ma We baked with springform pan from @williamssonomaaus

17.01.2022 Is national pancake day yet? You don’t need an excuse to make this flavourbomb pancakes. A savoury pancake made from chickpea flour that’s thick, light and soft. Best eaten freshly made, served with yogurt flavoured with spicy hot mango pickle. Addition of boiled eggs and a salad make this a substantial meal. The hidden flavours of the pancake comes from the aromatic oil mixture added to the batter. ... Curry leaves is first fried until crispy (30 seconds) in our Picholine evoo . Leaves are removed and set aside for garnishing . Finely chopped ginger, chillie and garlic is added to the oil and further fried for a few minutes. The resultant mixture is poured into the chickpea pancake batter. Recipe from Ottolenghi Flavour by @Ottolenghi and @Ixta.Belfrage @tenspeedpress . A November cookbook selection of #rainydaybitescookbookclub @rainydaybites . . . . . . . . #ottolenghiflavour #ottolenghi #ottolenghiflavor #homemade #appetitejournal #healthyish #InMyKitchen #pancakes #nourishingFood #meatfreemeals #realfood #makeitdelicious #eatfortheplanet #quickandeasymeals #thenewhealthy #FoodIsCulture #homemadefood #onMyTable #villeroyboch #ImSoMartha #nutritiousanddelicious #realsimple #PlantBasedMeal #thewayweeat #flavourbomb #eatthis #instafeast #bestfoodfeed #foodpictures

14.01.2022 Steak and mash. Alright, it’s not what you see. We agree with @Ottolenghi and @Ixta.Belfrage that calling vegetables steak, burger or schnitzel feel like you are passing them off as something else. So, we’ll call this, as it is, portobello mushroom with bean mash. The mushroom is slow cooked in our Picual evoo (400ml !!!) until tender in a bed of onions, garlic, chillies and spices (cumin & coriander) for approx 1 hour 20 minutes . The resultant soften aromatics is blitzed ...and served spooned over the mushrooms and mashed butter beans. There is enough leftover flavoured oil/sauce to be stored and used on grilled vegetables, noodles, meat or fish at another time. It was so tasty and jammy we were tempted to eat it by the spoonful. Recipe from @Ottolenghi and @ixta.belfrage ‘s cookbook Ottolenghi Flavour, a November cookbook selection of #rainydaybitescookbookclub @rainydaybites . . . . . . . . _________________________________ #ottolenghiflavour #ottolenghi #ottolenghiflavor #homemade #appetitejournal #healthyish #InMyKitchen #veggies #realfood #makeitdelicious #eatfortheplanet #quickandeasymeals #thenewhealthy #FoodIsCulture #homemadefood #onMyTable #villeroyboch #ImSoMartha #nutritiousanddelicious #Onmyplate #hereismyfood #thewayweeat #flavourbomb #eatthis #bestfoodfeed #foodpictures #plantbasedrecipes #healthyfoodie

14.01.2022 How about Zucchini cannelloni on hump day ? ... With the usually spinach and ricotta filling . Topped with mozzarella cheese and a drizzle of evoo for that melted crusty finish. Super easy and super delicious Eating plant food has never been so tasty. ... . . . . . . . . ____________________________ #eatInSeason #SeasonalEating #meatfreemeal #quickandeasymeals #FoodAdventure #MakeItDelicious #hereismyfood #FoodForThought #HomeCookedMeal #ImSoMartha #mpproduce #gutHealth #HealthyMeals #nourishingFood #EatFresh #homemadefood #onMyTable #farmfresh #thewayweeat #noartificialingredients #villeroyboch #eatlessmeat #eatfortheplanet #plantbasedrecipes #thenewhealthy#eatthis #appetitejournal #instafeast #bestfoodfeed #foodpictures.

12.01.2022 Mafalda and roasted butternut pumpkin in warm yogurt sauce. Where is the meat ? , you asked . Wait ...don’t write this dish off yet. The texture and flavours hidden in the pasta dish is simply moreish. This pasta dish has all the rich creaminess you would expect but not in anyway cloying or unctuous . Yogurt instead of cream is used with a hint of cumin spice added to it. Flavours is layered by roasting diced butternut pumpkin in our Picual evoo with onions until carame...lised . Fried garlic chips is used to add crunch and a flavour surprise in the finished pasta dish. If you are after a hit of heat, this dish is served with dollops of quick chillie sauce (made by blitzing chillies, tomato , cider vinegar and evoo together, uncooked) . Simply delicious celebrating the humble butternut pumpkin with pasta. Dinner ready in under an hour ! We used Farfalle pasta instead of mafalda (ribbon pasta) Recipe from @Ottolenghi and @ixta.belfrage ‘s cookbook Ottolenghi Flavour.

12.01.2022 You don’t need much to make a meal... Tomato, Basil and Extra Virgin Olive Oil. Tomatoes are finally ripening in our veggie patch . This tart is all about intensifying the flavour of vine-ripe tomatoes. Tomatoes are skinned, marinated ... (garlic, thyme, red wine vinegar and Coratina evoo) and roasted whole. They are then sliced and baked on puff pastry . Finished with a drizzle of evoo and topped with basil leaves, radish and purple basil flowers. . . . . #tomatotart #homebaked #homemade #eatthis #tomatoes #appetitejournal #InMyKitchen #nourishingFood #EatFresh #meatfreemeals #realfood #makeitdelicious #eatlessmeat #eatfortheplanet #quickandeasymeals #thenewhealthy #FoodIsCulture #homemadefood #onMyTable #farmfresh #slowliving #CleanEating #ImSoMartha #MeditteraneanDiet #nutritiousanddelicious #realsimple #thewayweeat

12.01.2022 Late winter (Aug 2020) we planted a rather pretty Castelfranco radicchio in our kitchen garden . A bitter green we found not many love. We made a delicious braised greens dish with it and kale. Recipe from @Ottolenghi and @ixta.belfrage cookbook Flavour - Braised greens with yogurt. A genius way of using lots of chopped herbs (think - fridge clean out of all the leftovers parsley, dill, spring onions, coriander ) in a braise with bitter greens. The use of black lime g...ives the braise an acidic hit and we added chopped chillies for colour pop and heat. The veg was sauté in our Picholine evoo (with aroma of herbs de Provence) . Result, a deliciously healthy dish . A whole new way of eating bitter greens. Ottolenghi Flavour is a November cookbook selection of #rainydaybitescookbookclub @rainydaybites . . . . . . . . _________________________________ #ottolenghiflavour #ottolenghi #ottolenghiflavor #getyourvegout #meatfreeweek #homemade #eatthis #appetitejournal #healthyish #InMyKitchen #nourishingFood #meatfreemeals #realfood #makeitdelicious #eatlessmeat #eatfortheplanet #quickandeasymeals #thenewhealthy #FoodIsCulture #homemadefood #onMyTable #villeroyboch #ImSoMartha #MeditteraneanDiet #nutritiousanddelicious #realsimple #PlantBasedMeal #thewayweeat

12.01.2022 Yogurt & spice roasted salmon. A deliciously quick tray baked meal for Friday. Salmon coated in yogurt, spices (minced garlic, rose harissa, turmeric, paprika lime zest ) and our Picholine evoo. Grilled in the oven for 10 minutes. Served as a wrap with slice tomatoes , onions and a twist of lemon.... Recipe from the cookbook Simply by @SabrinaGhayour. A January cookbook of #rainydaybitescookbookclub @rainydaybites. . . . . . . . . . ____________________________ #eatInSeason #SeasonalEating #liveauthentic #FoodIsLove #FoodFeed #InstaEats #FoodAdventure #OnMyPlate #MakeItDelicious #FoodBlogEats #TodayFood #RecipeOfTheDay #FoodForThought #HomeCookedMeal #ImSoMartha #MeditteraneanDiet #polypenols #antioxidants #superfoods #gutHealth #HealthyMeals #nourishingFood #EatFresh #homemadefood #onMyTable #farmfresh #thekitchn #thewayweeat

11.01.2022 Friday Baking Inspiration: GF EVOO Apple Crumble Bars Gluten free, saturated-fat free and sugar free! Sounds like a health food, but this is a delicious apple slice that you won’t feel guilty snacking on it.... Happy baking!

11.01.2022 Olive oil and sea salt tin loaf. An easy to bake, naturally leavened bread that uses extra virgin olive oil to add moisture on the inside and a crackling texture to the crust. Once you have tasted this bread there’s no going back to normal bread . We baked two loaves using our Frantoio evoo, one to share and leftovers was use to make pappa al pomodoro (a Tuscan peasant tomato and bread dish). Bread served sliced with more Frantoio evoo for dipping. ... Recipe from @artisanbryan ‘s bread book New World Sourdough . A November /December baking cookbook of #rainydaybitescookbookclub @rainydaybites. Bakeware: Williams Sonoma goldtouch loaf pan. _________________________________ #cookbookchallenge #sourdough #covidbread #levain #breadmaking #sourdoughbread #artisanbryan #realbread #newworldsourdough #gutfood #guthealthy #guthealth #noartificialingredients #mpproduce #MakeItDelicious #bakingideas #thebakefeed #bakingislove #procrastibaking #bbcgoodfood #recipeshare #realsimple #photoforinspiration #myAmazonKitchen #onmyplate

07.01.2022 If your leftovers aren’t this good, you have to give these fritters a go. Made with leftover rice , herbs and cheeses that you have in your fridge . Remember that good quality jar of kimchi you bought and used only a tablespoon? You’ll need 500g in this batch of fritters . Half in the fritters and the other served alongside . A genius way to put together a flavourful rice snack or a main meal with leftovers . We used our Picholine evoo to sauté the aromatics (diced onion ...and garlic). Recipe from @Ottolenghi and @ixta.belfrage ‘s cookbook Ottolenghi Flavour .

06.01.2022 The Greenest Green Salad for St. Patrick’s Day . We had to make this salad with a couple of spoons of our Picual evoo (which is emerald green in colour ) added into the green goddess dressing as the healthy fat option. Curly leaf lettuce, diced avocado and cucumber , dressed with green goddess dressing. ... Recipe from @NYTcooking and Samin Nosrat says it will delight in flavour and crunch , the under-4 crowd will politely ask for seconds . A winner in our books !

05.01.2022 Super soft zucchini with rose harissa and lemon ... We are very determined to eat our zucchini bounty in the most delicious way possible. This zucchini sides plays a supporting role to the Roasted Cauliflower in EVOO chillie marinade. When @Ottolenghi and @Ixta_belfrage won over reluctant kitchen colleagues with this side we had to make it . ... Sliced zucchini pan fried in our Coratina evoo until soft with sliced garlic. Served stirred through with rose harissa and diced preserved lemon mixture. Garnished with purple basil leaves. Needless to say, this is super delicious. For mains, we roasted onions and fresh hot chillies (Bulgarian carrot and giant bird’s eye) from our veggie garden with quartered cauliflower slathered in chillie marinade (comprise of red bell pepper flakes, tomato paste, Urfa chillie flakes, rose harissa, Aleppo chillie flakes and crushed garlic) . If hot chillies is your cup of tea, you’ll love this cauliflower mains . A very Flavour ful, meatless Monday meal. Recipe from Ottolenghi Flavour by @Ottolenghi and @Ixta.Belfrage . . . . . . . ___________________________ #greatmindscookottolenghi #ottolenghiflavour #ottolenghiflavor #getyourvegout #meatfreeweek #homemade #eatthis #appetitejournal #InMyKitchen #nourishingFood #EatFresh #meatfreemeals #realfood #makeitdelicious #eatlessmeat #eatfortheplanet #quickandeasymeals #thenewhealthy #FoodIsCulture #homemadefood #onMyTable #farmfresh #slowliving #CleanEating #villeroyboch #ImSoMartha #MeditteraneanDiet #nutritiousanddelicious #realsimple #thewayweeat

05.01.2022 Masa Focaccia. There are faster way of making focaccia but the flavour is more complex when made with levain (sourdough starter). The focaccia had a light and fluffy interior and a nice crispy crust (we were distracted and left the bread in the oven a touch too long) This is our third bread from our starter we made earlier in the month. We used our Picholine Evoo (with herb de Provence aroma) in the final dough mix. ~ Sui Tham ... Recipe from New World Sourdough by Bryan Ford

03.01.2022 Meatless Monday Butternut, orange and sage galette. If you ever wonder why your tart pastry gets soggy from the filling, here’s a tip, add oil to coat the flour to prevent it from absorbing moisture. You’ll have flaky pastry! We added 20ml of our Picual evoo when making the pastry... Highlight of this galette is its flaky and crunchy pastry base. Note: We added a festive theme to the galette by shaping the sliced carrots and pumpkin. Then roasted the offcuts and puréed it to make it into a soup. No waste . Decorated the galette with edible nasturtium flowers and leaves. Wait until the fussy eaters taste this, there will be no complaints ! Recipe from @Ottolenghi and @ixta.belfrage ‘s cookbook Ottolenghi Flavour.

02.01.2022 Holiday cookies giving. Do you bake to the personality of your recipients ? Friday procratibaking inspiration . EVOO white chocolate , pecan and cranberry cookies. If the recipients personality is hard on the outside but really soft inside, these cookies will be perfect. ... The cookie is crisp on the outside but chewy and soft in the centre. Plus we baked them with our Leccino evoo, the healthy fat option Recipes downloadable from our website shortly. Bakeware: Williams Sonoma Goldtouch

02.01.2022 Fast food - Spice-rubbed spatchcocked chicken. Dinner cooked in 30 minutes (would have taken less time if we used poussin). Spatchcocking (removing the spine of the chicken) reduces the cooking time. ... The spatchcocked chicken was marinated for an hour in spices ( garlic/ marjoram/ toasted coriander seed/ chillies flakes) and our Picholine evoo. Season generously with salt and pepper. Roasted at 220 deg C fan forced for 30 minutes until cooked (or when pierced with a knife, the juice run clear). Deliciously fast food and we served it with our favorite green salad. Recipe from the cookbook Simply by @SabrinaGhayour. A January cookbook of #rainydaybitescookbookclub @rainydaybites. ____________________________ #eatInSeason #SeasonalEating #liveauthentic #FoodIsLove #FoodFeed #InstaEats #FoodAdventure #OnMyPlate #roastchicken #MakeItDelicious #FoodBlogEats #TodayFood #RecipeOfTheDay #FoodForThought #HomeCookedMeal #CleanEating #ImSoMartha #MeditteraneanDiet #polypenols #antioxidants #superfoods #gutHealth #HealthyMeals #mywilliamsSonoma #summer2021

02.01.2022 Sunday Table - Tradition with a twist . Kebabs are supposed to come on a stick, right ? Not Turkish kebab, they make it in on a tray ! Hence , Tepsi (tray) Kebap (kebab) . Minced lamb ( onion, garlic, parsley, red capsicum and tomato purée), pressed into a @lecreuset low casserole pan baked at the highest oven setting for 18 minutes. We drizzled 2 tablespoons of Picholine evoo over the mince for added flavour. How easy is that ! Served in on sliced sourdough bread and a ...side salad. A Recipe challenge from the cookbook Simply by @SabrinaGhayour. A January cookbook of #rainydaybitescookbookclub @rainydaybites. Checkout the hashtags for others who joined in. . . . . . . . . . ____________________________ #simply #eatinseason #SeasonalEating #liveauthentic #FoodIsLove #FoodAdventure #OnMyPlate #MakeItDelicious #RecipeOfTheDay #FoodForThought #HomeCookedMeal #ImSoMartha #sundaytable #thenewhealthy #villeroyboch #persianfood #middleeasterncuisine #HealthyMeals #nourishingFood #EatFresh #homemadefood #onMyTable #farmfresh #thekitchn #thewayweeat #sabrinaghayour

01.01.2022 Summer = salad. This salad will impress. It ticks all the boxes. Simple with lots flavour, texture and substance to win any picky eater. Green yogurt dressed baby gem lettuce with burnt hazelnuts... Quartered baby gem lettuce dressed in herb yogurt (Greek yogurt blitzed with dill, parsley & basil) . Garnished with toasted hazelnuts (for crunch), finely diced preserved lemon (acid) and drizzled with our Picholine evoo. For visual pop, we added diced strawberries. Recipe from the cookbook Simply by @SabrinaGhayour. A January cookbook of #rainydaybitescookbookclub @rainydaybites. . . . . . . . . . ____________________________ #eatInSeason #SeasonalEating #liveauthentic #FoodIsLove #FoodFeed #InstaEats #FoodAdventure #OnMyPlate #meatfreemonday #food52grams #MakeItDelicious #FoodBlogEats #TodayFood #RecipeOfTheDay #foodforthought