Condiments Recipes — olive

Tracy Dennis
Roasted Carrots with Dukkah, Quinoa & Feta Yogurt Cream

Roasted Carrots with Dukkah, Quinoa & Feta Yogurt Cream

Oven roasted summer carrots & onions500 g (approx. 8 large) carrots4 onions, shallots or red onions2 tbsp Extra Virgin olive oil1 tbsp Telegraph Hill Turmeric & Black Pepper DrizzleSea salt and black pepperTelegraph Hill Hemp Seed DukkahPreheat the oven to 200°C / 400°F. Scrub the carrots under water and trim off the top greens. Cut the carrots lengthwise if they are thick (and keep thin carrots whole). Place on a baking tray. Peel off the outer layer of the onion and trim the top off. Cut into large chunks. Place on the baking tray next to the carrots. Stir together...

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Tracy Dennis
Salmon with Pesto Crust

Salmon with Pesto Crust

This super quick and easy recipe takes about 15 minutes in the oven, a great midweek meal. Ingredients 4 salmon, skinless fillets4-6 tbsp Telegraph Hill Pumpkin Seed Pesto3 tbsp Telegraph Hill Roasted Dukkah3 tbsp parmesan finely grated Telegraph Hill Extra Virgin Olive Oil300g Green beans STEP 1 Heat the oven to 230C/fan 210C/gas 8. Put the salmon fillets on a non-stick baking tray, skinned-side down. STEP 2 spread the pesto over the tops, then mix the Roasted Dukkah and cheese together and sprinkle over. STEP 3 Drizzle with a little oil then bake for 10 minutes. STEP 4 Boil the...

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Tracy Dennis
Beet Wellington

Beet Wellington

INGREDIENTS ½ cup Telegraph Hill Olive Dukkah 4 medium-large (the same size!) beetroots Telegraph Hill Extra Virgin Olive Oil 10 shallots, finely diced 8 garlic cloves, finely diced 1 kg button mushrooms 500 g (weight assumes leaves only) spinach ¼ cup white wine ½ cup breadcrumbs 1 sheet frozen vegan puff pastry Telegraph Hill Olive Zing METHOD FILLINGS Heat up the oven to 200° C / 390° F and line a baking tray with a piece of baking paper. Peel the beetroots, and brush with olive oil and sprinkle with 2 tsp Olive Zing. Place on a baking tray and...

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