The Mediterranean diet with its appetising mix of flavours, colours and textures continues to have success as the western world's favourite way of cooking. Fine food from Italy is doubly appealing, as its pasta, tomatoes, olive oil, legumes and vinegar are the ideal basis for the healthy modern diet. Both age-old techniques and innovation have been employed to bring all the goodness of the Italian countryside to the consumer's table in the products you are about to view. We are proud to present to you our best-kept secret.

Risotto-stuffed Tomatoes
October 7th, 2010

serves 6

6 large, ripe tomotoes

1/2 cup arborio rice

1 tablespoon fresh chopped oregano

1 tablespoon fresh chopped mint

1 tablespoon fresh chopped parsley

1/4 cup extra virgin olive oil

sea salt and freshly ground black pepper

- Pre-heat the oven to 180 degc, brush a baking dish with olive oil, set aside

- Cut a slice off the top of each tomato to make a cap

- Hollow out the tomatoes, reserve the pulp

- Sprinkle the inside of each tomato with salt and turn them upside down to drain out their moisture

- Sieve the tomato pulp into a bowl and add the rice, herbs, 3 tablespoons of olive oil, salt and pepper

- Allow to stand for 30 minutes

- Drain the rice, reserving the tomato liquid

- Fill the hollowed out tomatoes with the rice and pour a little of the tomato liquid on top

- Replace the caps on the tomatoes and arrange in the baking dish

- Bake for 1 hour or until the rice is tender and dry

- Add additional liquid whilst cooking when necessary

* these are delicious served hot with grilled lamb chops or serve cold with salad meats

Baked Rice Pudding
October 7th, 2010

serves 6

1/4 cup golden sultanas

1 cup arborio rice

2 cups full-fat milk

1/2 cup sugar

finely grated rind of 1/2 a lemon

pinch ground cinnamon

125g butter

4 egg yolks

1 egg white

powdered sugar

- soak the sultanas in water until needed

- Boil the arborio rice in 4 cups of water for 5 minutes, drain

- In a separate pot, bring the milk and sugar to the boil

- add the arborio rice, lemon rind and cinnamon

- cook over a low heat until most of the milk has been absorbed by the rice

- Stir in the butter, drained sultanas, egg yolks and egg whites, allow to cool

- Pre-heat oven to 180 degc

- pour the mixture into 6 individual moulds which have already been buttered

- Bake fore 45 minutes

- sift with powdered sugar and serve

* also delicious served with a raspberry sauce

Fruit cocktail pudding
August 26th, 2010

serves 6

2 cups cake flour

1,5 cups castor sugar

2 teaspoons baking powder

half teaspoon salt

2 well beaten eggs

1 can Campagna fruit cocktail, juice included

half cup brown sugar

half cup chopped pecan nuts (coconut can be used for those who have a nut allergy)


240ml evaporated milk

175ml sugar

half cup butter

teaspoon vanilla extract

Pre-heat the oven to 180deg.c and grease a 18×26cm cake pan or pyrex dish.

Mix together by hand the flour, baking powder, castor sugar, salt, eggs and fruit cocktail with juice.

Do not over mix.

Pour the mixture into the cake pan and sprinkle with the half cup of brown sugar and the chopped pecan nuts.

Bake for 40 minutes, remove and place on a rack to cool.

While the cake is coolong, in a medium pan, bring to a slow boil the evaporated milk, sugar and butter.

Once the butter is melted and almost to the point of a slow boil, remove from the heat and stir in the vanilla.

With the tip of a sharp paring knife/cake skewer, poke small holes in the cake and slowly pour the sauce evenly over the cake.

Allow all the sauce to settle before serving.

Serve with ready made toffee sauce and whipped cream

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