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Friday night steak special Ingredients Your preferred cut of steak. I love scotch as it has great fat in it. 1 sachet saffron Butter Salt Pepper Wine of course, it's Friday night. Cooking flavoursome steak doesn’t need to be a long drawn out complicated process. Below is the best and easiest way to finish the working week. Method: Always bring your steak to room temperature before cooking. Place a decent knob of...

Step 2 - Shakshuka - Egyptian baked eggs Ingredients 2 cans diced tomatoes 8 eggs – room temperature 1 onion 1 clove of garlic 1 sachet saffron ¼ teaspoon rock salt 1 teaspoon cumin seeds ½ teaspoon fennel seeds ½ teaspoon chilli flakes ½ teaspoon coriander seeds 1 tablespoon sumac 2 tablespoons sugar ½ cup flat leaf parsley ½ cup mint 100g fetta Extra virgin olive oil Pepper ...

Shakshuka - Egyptian baked eggs Ingredients 2 cans diced tomatoes 8 eggs – room temperature 1 onion 1 clove of garlic 1 sachet saffron ¼ teaspoon rock salt 1 teaspoon cumin seeds ½ teaspoon fennel seeds ½ teaspoon chilli flakes ½ teaspoon coriander seeds 1 tablespoon sumac 2 tablespoons sugar ½ cup flat leaf parsley ½ cup mint 100g fetta Extra virgin olive oil Pepper Saffron...

Premium Australian Saffron | Intense fragrance sealed in black Our premium Australian saffron comes from the heart of the high country, on a sunny north facing slope, just outside of Beechworth. Handpicked in autumn, it is aged for 6 months to help develop its flavour, it is then sealed in light and air tight sachets, or processed into our unique saffron extract, ensuring you receive only the best quality Australian saffron in your kitchen. Pure Australian Saffron ...

Wild Fermented Olives | Water, Salt, Olives and Time...lots of time! Hand picked and wild fermented in the Mediterranean tradition. Our Australian olives are fermented for a minimum of 18 months in natural spring water and Australian kiln-dried sea salt, this process allows us to remove all the bitterness, while preserving the natural flavour of the olive. Ensuring we bring the beautiful to your kitchen. Sourced from unirrigated groves in the Victorian High Country as our...

Saffron beurre blanc Ingredients 150 ml good white wine 50 ml white wine vinegar 1 golden shallot 1 sachet saffron 75 ml cream 250 g butter, cut in 1/2cm cubes Saffron loves butter, hence this recipe for what is basically a butter sauce. It is a very versatile sauce, I have used it on steak, with seafood and for breakfast on pancakes with ham and gruyère cheese! Saffron is a flavour enhancer, when used well, you...

Rhubarb, saffron and ginger clafoutis Ingredients 8 stalks of fresh rhubarb 4 cm piece of young ginger peeled and sliced finely 80 g caster sugar Icing sugar to dust Batter 1 sachet of saffron or 10 drops saffron extract 250 ml pure cream 100 g caster sugar 60 g almond meal 10 g plain flour Pinch of salt 2 eggs 3 egg yolks This desert comes from France, where traditionally it should be made...

Step 1 - Roast Chicken with saffron and tarragon Ingredients 1.8- 2kg Free Range Chicken 1 ½ brown onions 4 cloves are garlic 1 satchel saffron 1 eggplant 100ml vermouth Sprig of French tarragon Butter Extra-virgin olive oil Salt and pepper Stuffing 2 thick slices of good sourdough bread – crusts removed – preferable day old. ½ onion Zest of 1 lemon ½ tablespoon chopped French tarragon 1 tables...

Step 3 - Pan fried salmon with saffron beurre blanc Ingredients 4 salmon steaks – skin on 600 g kipfler potatoes – washed but skin on 2 tablespoons tarragon finally chopped 400 g season appropriate greens – young zucchinis, asparagus, broad beans, broccolini etc Extra virgin olive oil Sea salt Pepper Beurre Blanc 150 ml good white wine 50 ml white wine vinegar 1 golden shallot 1 sachet saffron ...

Step 4 - Rhubarb, saffron and ginger clafoutis Ingredients 8 stalks of fresh rhubarb 4 cm piece of young ginger peeled and sliced finely 80 g caster sugar Icing sugar to dust Batter 1 sachet of saffron or 10 drops saffron extract 250 ml pure cream 100 g caster sugar 60 g almond meal 10 g plain flour Pinch of salt 2 eggs 3 egg yolks You have learnt some of the history of saffron, you’ve exp...

Mastery Origin: Old French | Meaning: possession or display of great skill or technique Saffron has been a revered spice for over 7,000 years, becoming her master will neither be quick nor easy. It will take patience, practice and creativity. Just as in the story of Rumpelstiltskin, where a little magic was needed to turn straw into gold, we take sunlight, rain, alpine air and crocus sativus (saffron), mix in a little love, a dose of hard work and a dash of magic, to produce fr...