Tracy Dennis
Chicken Avocado Caprese Salad

Chicken Avocado Caprese Salad

Ingredients Marinade/Dressing: 1/4 cup (60ml) Telegraph Hill Balsamic Drizzle 2 tablespoons (30ml) Telegraph Hill Extra Virgin Olive Oil 2 teaspoons brown sugar 1 teaspoon minced garlic 1 teaspoon dried basil 1 teaspoon salt Salad: 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 Instructions 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. Heat about one teaspoon of Extra Virgin...

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Geoff Crawford
7 ways to use Balsamic Drizzle

7 ways to use Balsamic Drizzle

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...

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Geoff Crawford
Peach, Halloumi and Smoked Balsamic Salad

Peach, Halloumi and Smoked Balsamic Salad

Delicious Peach Haloumi and Manuka Smoke infused Balsamic Drizzle salad

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Geoff Crawford
Smokey Pork Spare Ribs

Smokey Pork Spare Ribs

  Ingredients 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...

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