FREE SHIPPING ON ALL ORDERS OVER $150
Absolutely love this product, been buying the 250 ml for years but we go through it to quick. Use it on lots of dishes. So bought the 5lt , now will see how long this lasts
This oil will lift your cooking to a new level. I love to use it with the chilli oil to drizzle on vegetables and the roast. Finish with the White wine liquor vinegar and and scatter some Dukah to finish.
An essential in my kitchen, lifts ordinary to extraordinary.
From the first taste we knew this was the oil for us - and it is an Australian grown and made product. One of our few indulgences. Smooth aftertaste.
Summer Fruit And Yuzu Cream Tart
Recipe by Ben Milbourne, as featured in Left off the Map on Channel 7 & 7plus.
Ingredients
1½ packets Biscoff biscuits, crushed
120g strawberries, hulled and halved
2 peaches, sliced
1 cup mascarpone cream
1 cup cherries, pitted
50ml yuzu juice
Pukara Estate Caramelised Balsamic Vinegar, to serve
Method
Step 1
In a large mixing bowl, combine the cherries, strawberries, and peaches with the mascarpone, crushed Biscoff biscuits, and yuzu juice.
Gently fold until everything is coated in a lush, fruity cream.
Step 2
To serve, spoon the fruit and cream mixture into serving bowls, sprinkle with extra crushed Biscoff for a bit of crunch, and finish with a drizzle of Pukara Estate Caramelised Balsamic Vinegar.