There’s something fantastic about just the right combination of sweet and salty. Goats cheese paired with pumpkin and caramelised onion is the star combination on this simple pizza. Topped with fresh basil, it can be eaten hot or cooled down and taken on a picnic. Ingredients 1 pack pre-made pizza bases (available at Ziggys) 1 jar Beerenberg Caramelised Onion 100g goat’s cheese 1 tablespoon za’atar seasoning 1/2 butternut pumpkin 2 tablespoons olive oil Pinch
Want to impress everyone at your picnic? This Deli Picnic Loaf is so simple to make but looks super impressive when you slice it up. The idea is to hollow out a loaf of bread – like one of our delicious Pangallo’s Pane di Casa – and fill it with every delicious deli treat you can imagine. Ingredients 1 loaf of crusty bread, like Pane di Casa 1 jar ‘Ajvar’ capsicum and eggplant relish
Ingredients 2 large sweet potatoes, peeled and cubed 1 tablespoon za’atar seasoning 250g rocket 1/2 cup hummus Juice of 1/2 lemon 1/2 cup toasted flaked almonds 1/2 cup pomegranate seeds 1/2 tub Persian feta, crumbled plus 3 tbsps of the oil reserved Method Preheat oven to 180 degrees. Coat sweet potato in 1 tbsp olive oil, za’atar and a little salt. Place in a baking tray and cover with foil. Roast for 25 mins then
Ingredients 2 heads of baby cos lettuce 500g prawns, cooked and peeled 1 mango 1 avocado 1 lime Fried shallots Coriander to garnish Chilli or sweet chilli sauce (optional) Method Wash lettuce and separate the leaves. Lay the leaves onto a platter, selecting the medium sized ones only. You will need about 12. Meanwhile, puree the avocado and juice of 1 lime along with a little salt. If it’s too thick, add a few drops
Ingredients 1 bottle light, white wine, chilled 2 bottles Fever-Tree ginger ale 1 white nectarine, sliced 10 cherries, pitted 1/2 cup pomegranate seeds Ice Mint to garnish Method Add copious amounts of ice to a jug. Pour in the wine and ginger ale. Add fruit. Stir. Top with fresh mint.