Condiments Recipes

Tracy Dennis
Fig & Olive Tapenade

Fig & Olive Tapenade

Next time you need to make an appetizer for a party, dinner party, or date night in, give this fig and olive tapenade a shot! It might just become your favourite too. 1 cup chopped dried figs1/2 cup water1 tbsp Extra Virgin olive oil2 tbsp Telegraph Hill balsamic vinegar1 tsp finely chopped fresh rosemary1 tsp finely chopped fresh thyme1/4 tsp cayenne pepper2/3 cup pitted/chopped Telegraph Hill Kalamata olives2 garlic cloves, mincedSalt and pepper to tasteOlive oil for brushing2 loaves French bread1/3 cup chopped walnuts8 oz cream cheese or goat cheeseInstructionsCombine figs and water in a small saucepan. Heat over medium...

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Tracy Dennis
Lamb Cutlets with Pumpkin Seed Pesto and Beans

Lamb Cutlets with Pumpkin Seed Pesto and Beans

Check out this super simple lamb recipe. These cutlets are quickly marinated to deepen the juicy flavour, serve with a fresh pesto bean salad for an easy midweek meal ready in just 20 minutes. Ingredients4x lamb cutlets A splash Telegraph Hill Olive Oil 2 tbsp sherry vinegar 400g tin cannellini beans ½ red onion, finely chopped12x baby plum tomatoes, quartered3 tbsp Telegraph Hill Pumpkin Seed Pesto A handful of rocket MethodSTEP 1 Put the lamb cutlets in a dish, drizzle with a splash of oil and 1 tbsp vinegar, and season well. Leave for 10 minutes at room temperature.STEP 2...

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Tracy Dennis
Green Bean, Orange and Tapenade salad

Green Bean, Orange and Tapenade salad

Easy summer Salad Ingredients200g green beans, trimmed1 tbsp Telegraph Hill Extra Virgin Olive Oil ½ lemon, juiced1 orange, peeled and segmentedCrusty bread warmed, to serve (optional)Telegraph Hill TapenadeCook the beans in a pan of boiling salted water for 3 minutes, drain, then plunge immediately into a bowl of iced water. Once cold, drain really well.Toss the beans in the olive oil, lemon juice and some seasoning. Pile the beans high onto two plates, scatter over the orange segments and then add a few spoonful’s of tapenade. Sprinkle over some thyme leaves before serving with warm bread, if you like.

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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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