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Olives, the universe and everything

as seen from from the Hunter Valley

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It is not always easy to make roast veg and polenta look sexy, but Matilda Pederson have had a go, using garlic olive oil to finish off her garlic, rosemary and roasted balsamic veggies on a base of creamy polenta.

 

Garlic olive oil

An absolute staple of any cook's kitchen should be garlic oil.

A splash into the wok makes garlic prawns simple. A dribble on beef carpaccio brings it to life. Mixed 50:50 with white or dark balsamic and you have the all-purpose salad dressing that almost guarantees a cleared plate.

Garlic can be tricky stuff to work with when producing a flavoured oil - there are a number of things that can go badly wrong so this is one oil we don't suggest people try to make at home - leave it to the experts.

This dish is from Kelly Farrell from the Central Coast of NSW - cabbage and pumpkin fried off in garlic oil and tossed through a couscous salad.