Drizzles & Vinaigrettes Recipes

Chicken Avocado Caprese Salad May 29, 2019 13:54




  • 4 chicken thigh fillets, skin removed (no bone)*
  • 5 cups Romaine, (or cos) lettuce leaves, washed and dried
  • 1 avocado, sliced
  • 1 cup cherry or grape tomatoes, sliced
  • 1/2 cup mini mozzarella / bocconcini cheese balls
  • 1/4 cup basil leaves, thinly sliced
  • Salt and pepper, to season


  1. Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing.
  2. Heat about one teaspoon of Extra Virgin Olive Oil in a large grill pan or skillet over medium-high heat and grill or sear chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
  3. Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. Top with basil strips; drizzle with the remaining dressing; season with salt and pepper; serve.

Notes *Boneless, skinless chicken breasts can be used instead of thighs

7 ways to use Balsamic Drizzle April 19, 2018 09:30

This is a concentrated Balsamic Reduction.  This drizzle has been slowly reduced with brown sugar giving an irresistible caramelised flavour.

Try some of our favourite recipe ideas…

  • Drizzle over fresh strawberries, peaches, cherries, boysenberries, raspberries or a combination of berries and serve with ice cream, cream or yoghurt.
  • Beautiful mixed with Extra Virgin Olive Oil and drizzled over a fresh green salad.  
  • Drizzle over tomato halves and slow bake at 90°C for 2 hours.  Worth waiting for. 
  • Mix 1-2 Tbsp with roast vegetables.
  • Use as a marinade for chicken, beef or lamb.
  • Splash a little on cheesecake.
  • Pour 2 Tbsp over smoked salmon, allow to marinate and serve on crostini or crackers.

Peach, Halloumi and Smoked Balsamic Salad January 30, 2018 15:47

Delicious Peach Haloumi and Manuka Smoke infused Balsamic Drizzle salad

Smokey Pork Spare Ribs April 26, 2016 15:58

Telegraph Hill Smokey Ribs 


  • 700g Pork ribs
  • 100mls Telegraph Hill Manuka Smoke infused Balsamic Drizzle
  • 100mls Telegraph Hill Traditional Olives brine (eat the olives while cooking this recipe)

Carefully Slice the pork ribs along the side of every second bone, so that you are left with a nice wedge of meat on each side of the bone you will cook.  Discard the bare bones.

Combine the ribs, olive brine and Manuka Smoke infused Balsamic Drizzle in a heavy pot and gently slow simmer until tender.  Place ribs on an oven tray, reduce remaining sauce until sticky and brush onto ribs.  Finish for 5 minutes under grill for super sticky ribs.  Watch they don't burn!

Garnish with sesame seeds.

Mustard Balsamic Baked Chicken March 27, 2014 13:46

You can use any cut of chicken for this recipe, and bake some vegetables alongside for a super easy meal.  The bonus of not many dishes makes me smile every time I make it!



  1. In a bowl, combine the Seedy Mustard, Balsamic Drizzle / Vinegar, garlic, rosemary, lemon juice, and season to taste with salt and pepper.
  2. Slowly pour the olive oil in with the mixture while whisking.
  3. Place the chicken in a marinating container (glass or plastic; don’t use metal) and pour the mustard balsamic marinade on top. Place in the refrigerator or leave on the counter, covered, and marinate for about 30 minutes.
  4. Preheat your oven to 375 F.
  5. Transfer the chicken to a baking dish and empty the remaining sauce on top.
  6. Place in the oven and bake for 1 hour or until the chicken is cooked.
  7. Serve with roasted vegetables.

Credit to the creators of this recipe: Recipe adapted from www.paleoleap.com

Simple Steak Sauce July 10, 2013 12:24

A dollop of Olive Tapenade

A good glug of Manuka Smoke infused Balsamic Drizzle

Mix these two with a spoon using ratios to your desired consistency, I use about equal amounts of each, and drizzle this onto your steak.   I've always loved recipes like this, using the 'precise' measurements of a dollop and a glug!  

Enjoy your creative time in the kitchen!