All Recipes

Combine all ingredients in a food processor and blind until smooth or slightly chunky according to your liking.

Add to a serving bowl and drizzle extra virgin olive oil over the top.

Preheat oven to 180°C. Grease and line a 22 cm pie dish or 20 cm round cake tin.

Sieve and mix all dry ingredients into a large bowl, then add carrots, and oil and stir in one egg at a time. Stir until all is well combined.

Pour the mix into the baking tin, sprinkle the shaved almonds over the top and bake in the oven for 45 minutes, until a skewer inserted comes out clean.

Allow to cool, dust with icing sugar and serve.

For the gelato, heat milk, cream, and vanilla in a deep pot till hot but not boiling. Remove from heat. In a large bowl, place egg yolks and sugar into a bowl and mix till thick and pale in colour. Then add the hot cream mixture and whisk continuously.

Pour the mixture back into your pot. Stir over low heat for 4-5 minutes or until thick – to be very precise up to 82°C.

Remove from heat and whisk in olive oil and place in the fridge to cool. Pour the cooled custard into an ice cream machine and follow the manufacturer’s instructions till the ice cream is firm.

If you don’t have a gelato maker, place the custard into a deep tray in the freezer for 1 hour. Then every 30 minutes take it out and beat it with an electric mixer. Repeat this for 3-4 times at least till the gelato is firm.

Once your cake has cooled and gelato is ready, cut yourself a generous slice topped with the ice cream. Then garnish with honey and icing sugar.

Assemble first

Mix yeast with water and sugar. Make the dough by adding flour, yeasted water and salt. Knead until smooth and sit at room temperature, covered , for 2 hours, until it almost triples in size. Roll the risen dough onto a floured surface to 3-4 mm thick. Cut the dough into 5×5 diamond shapes.

Heat up the oil in a medium size pot. use enough oil so that it comes half way up the sides of the pan. When the oil is hot (175 C, if you have a thermometer or when a small piece of bread topped into the oil sizzles up straight away and turn golden in 30 seconds), drop in the diamond shapes, in batches. Cook on both sides for 2-3 minutes until golden. Drain on kitchen paper and repeat until all dough is cooked. Serve hot, sprinkled with salt and alongside cold cuts of meat, pickles, olives and cheese.

For the Chinotto Pitcher, fill up a 1 lt jug with ice, add lemon, mandarine and orange slices and top with 3 cans of chinotto

In a large serving bowl, combine all of the salad dressing ingredients (from Monini Classico to ground black pepper in ingredient list) and whisk until well combined.

Add the shaved Brussels sprouts, walnuts, and finely grated Manchego cheese. Toss the ingredients together just before serving. Enjoy!

Start with the flatbread:
In a large bowl, combine the flour and salt.
Make a well in the center and add the milk and olive oil.
Stir with a spoon or your hands until the mixture forms a dough. You don’t need to knead it too much, just a minute or two in the bowl.

Rest the Dough:
Cover the dough with a damp cloth or plastic wrap.
Let it rest for about 15-20 minutes. Get started on the dip.

Prepare the Garlic Olive Oil:
In a small pan, heat all ingredients for 3-4 minutes on a medium heat until fragrant. Then remove from heat and cool.

Char the Capsicum and Eggplant:
Preheat oven grill to high.
For the capsicum: Place the whole capsicum and eggplant on the grill or    under the grill, turning occasionally, until the skin is charred and blistered all over (about 10-15 minutes). Once charred, place it in a bowl and cover with a plate to steam for about 10 minutes. Peel off the skin, remove the seeds (capsicum only), and slice into strips. Set aside.

Make the Whipped Feta Dip:
In a food processor or blender, combine the crumbled feta, cream cheese, Greek yogurt, olive oil, minced garlic, and lemon zest. Blend until smooth and creamy.
Season with salt and black pepper to taste if needed, but the feta is quite salty so you may not need to add anything.

Roll Out the Dough:
Divide the dough into 4 equal portions.
You can stretch each piece of dough in a rough round shape of even thickness with your hands, OR on a lightly floured surface, roll out each portion into a thin circle, about 1/8 inch thick. The thickness can vary depending on your preference.

Cook the Flatbreads:
Heat a frypan over medium-high heat. Drizzle generously with olive oil.
Place one flatbread in the hot skillet and cook for about 1-2 minutes, until bubbles start to form and the underside has light brown spots.
Flip the flatbread and cook the other side for another 1-2 minutes, until lightly browned and cooked through.
Repeat with the remaining dough portions.

Assemble the Dip:
Spread the whipped feta dip evenly on a serving platter or in a shallow bowl.
Arrange the charred capsicum strips and eggplant pieces on top of the dip. Drizzle with the prepared herby olive oil.
Sprinkle with toasted pine nuts, Aleppo pepper flakes, and sliced olives.

Serve:
Serve the dip with flatbread and enjoy!

In a jar, combine all the dressing ingredients. Shake the jar vigorously until all the ingredients are well combined.

In a large serving bowl, combine the mixed lettuce leaves and the fresh herbs of your choice. Just before serving, pour the prepared dressing over the mixed leaves and herbs. Toss the salad gently to ensure an even coating of the dressing. Serve immediately and enjoy.

Start by scoring the tomatoes then plunge them in a large pot of simmering water for 1 minute. Drain and place them in a bowl of iced water. This process with allow you to pinch the skin off the tomatoes easily. Once they are peeled, roughly chop them and with your hands crush the tomatoes mixture to get out any large chunks, set aside.

Heat up the oil in a large, heavy based pan, add the onion along with a pinch of salt and allow to soften and slightly colour over medium heat. Add the garlic and cook it with the onion for 1 minute, being very watchful as it can easily burn. Drop your tomatoes in, season with salt and mix through. Add the bread and pour in enough stock to fully saturate the bread. Bring to a simmer, then turn the heat to low and cook, covered for 30-35 minutes or until the bread has surrendered into the sauce and turned into a custard-like consistency. During the cooking process, occasionally check to see if the stock has dried out too much, if so, add a little more (water is also ok).

To serve, ladle the soup into four bowl, add freshly ground black pepper, a good drizzle of extra-virgin olive oil and top with a generous amount of basil leaves.

Enjoy hot, warm or at room temperature with a drizzle of balsamic vinegar.

Preheat the oven to 180 degrees Celsius. Line a baking tray with parchment paper and set aside.

Add the Monini Extra Virgin Olive Oil, pure maple syrup and vanilla extract to a small bowl and whisk to combine.

In a separate bowl add the rolled oats, collagen powder, cashews, pepitas, shredded coconut and chopped almonds. Stir to combine.

Pour the olive oil mixture into the oat mixture and stir to combine.

Spread the granola mixture out over the base of the lined baking tray. Place into the oven and bake for 15 minutes. After 15 minutes, stir the granola and return to the oven for a further 5 minutes, or bake until golden.

Remove the granola from the oven and leave to cool on the tray. Once the granola has cooled, use a spoon to roughly break up, leaving nice chunks of granola.

Stir the dried cranberries through before transferring to an airtight container to store.

Place the almonds in a food processor and whizz until coarsely chopped. Set aside.

Score the base of the tomatoes. Bring a small pot of water to the boil. Plunge the tomatoes in the water and remove as soon as it returns to the boil. Peel the skin from the tomato starting from the point where it has been scored. Cut into quarters or eighths (depending on the size of your tomatoes) and remove the seeds. Place the tomato pieces in a colander and allow the liquid to drain away for at least 15 minutes. Finely dice the drained tomatoes.

Pound the garlic, basil leaves and a pinch of salt with a mortar and pestle to make a rough paste. Stir through the tomatoes, the almonds and chilli flakes (to taste); lastly, stir through the Monini Classico olive oil. You can also make the pesto entirely in the food processor, pulsing as you go so that the almonds retain some texture and pouring in the Monini Classico olive oil in a fine steady stream at the end.  Adjust salt to taste.

Cook the linguine in plenty of salted water according to the instructions on the packet. Drain and return the pasta to the pot. Stir through half of the pesto so that the pasta is well coated then serve, dolloping on extra pesto and scattering plenty of grated cheese.

Place raw cashews into a heatproof bowl and bring a kettle of water to the boil. Once boiled, pour approximately 2 cups of boiling water over the top of the cashews. Allow to sit for 30 minutes to soften.

Meanwhile, rinse rice under fresh water and add to a saucepan. Fill saucepan with water so that the water comes up to the first knuckle of the finger when placed gently atop the rice. Place onto stovetop with the lid on and bring to a boil. Reduce to a simmer for 5 minutes and then turn off heat to steam, leaving the lid on.

While the rice is cooking, add prawn cutlets to a bowl along with half of the minced garlic, 1 tbsp Monini Delicato Extra Virgin Olive Oil and a few cracks of black pepper. Stir through and place in the fridge to marinate for 15 minutes.

Strain the cashews and add to a food processor along with 50 mL water and 1 tsp nutritional yeast. Blend on high until creamy. Gradually add the remaining water while blending. Once smooth and lump free, set aside.

Remove prawns from the fridge. Add a generous drizzle of Monini Delicato Extra Virgin Olive Oil to a large frying pan, place on the stove and bring to a low-medium heat. Once hot, begin frying prawns in batches so as not to overcrowd the pan, adding more oil to the pan after each batch. Fry prawns for 2 minutes on each side. Place cooked prawns into a clean bowl and set aside along with any golden pieces of garlic. Discard any burnt garlic.

Add in the remaining minced garlic to fry. As soon as the garlic begins to turn golden, immediately pour in the white wine to deglaze the pan. Add in the sun-dried tomatoes, stirring frequently to break them up slightly. After 5 minutes add the baby spinach and stir through to wilt. Add the cashew cream to the pan along with the prawns and sea salt to season. Stir through until well combined and once prawns are reheated turn off the stovetop.

Divide rice among four bowls, top with garlic prawns and a drizzle of Monini Classico Extra Virgin Olive Oil.

Empty 2 cans of Mutti Cherry Tomatoes into a strainer and give them a light rise under the tap. Drain them well and transfer to a mixing bowl.

Using a micro plain, grate the garlic into the bowl.

Pick half the basil leaves, tear roughly and add to the tomatoes. Add a good plug of Extra Virgin Olive Oil and a generous amount of salt and pepper to taste.

Mix well.

Transfer to a serving dish and garnish with a drizzle of Extra Virgin Olive Oil and fresh basil leaves.

Serve with warm crusty bread.

Place lamb cutlets onto a tray and sprinkle over cumin, dried oregano, salt and pepper. Drizzle with Classico olive oil and using hands, rub lamb cutlets so that they are evenly coated on both sides with seasoning.

Prepare hummus by adding chickpeas, extra virgin olive oil, tahini, lemon juice, garlic clove, salt and pepper to a food processor. Blend on high until well combined. Add in about 1/4 cup of reserved chickpea liquid and continue to blend on high until creamy, adding in more liquid if needed.

Heat BBQ or grill to a medium high heat and grill lamb cutlets for 2-3 minutes each side. 3 minutes will achieve a well done finish, 2 minutes will achieve a medium finish.

To serve spread about half of the hummus across a serving plate. Top with diced cucumber and diced cherry tomatoes. Arrange lamb cutlets atop hummus and scatter with pomegranate arils and mint leaves. Drizzle with more extra virgin olive oil and serve straight away.