Drizzles & Vinaigrettes Recipes

Geoff Crawford
Beetroot Cured Salmon

Beetroot Cured Salmon

People from Nordic countries will tell you they invented salmon gravlax which this recipe is a version of. Scottish people will claim they invented or at the very least perfected it and claim that the best versions are made with Scottish salmon. I have ancestry from both regions so don’t particularly mind who wins that argument and I personally prefer ....

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Geoff Crawford
Smokey Balsamic Brined Chicken

Smokey Balsamic Brined Chicken

Brining the chicken will make it more forgiving when you cook it, a digital thermometer will mean you are less likely to overcook it “just to be sure” and resting it will allow the natural juices to work themselves back into the chicken.

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Tracy Dennis
Golden Balsamic Drizzle ANZAC Biscuits

Golden Balsamic Drizzle ANZAC Biscuits

Ingredients 1 cup flour 1 tsp cinnamon 1 ¾ cup rolled oats ½ cup white sugar ¼ cup brown sugar 2/3 cup Telegraph Hill Baking olive oil 2/3 cup Telegraph Hill Golden Balsamic Drizzle 1 tsp baking soda In a medium size bowl combine all the dry ingredients except the baking soda In a medium size sauce pan heat the Telegraph Hill baking oil and the Telegraph Hill Golden Balsamic Drizzle until warm Remove from the heat and add the baking soda and stir Add the Oil mix to the flour mixture and stir with a wooden spoon until combined...

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Tracy Dennis
Pickled Mushrooms

Pickled Mushrooms

500g Mushrooms ¼ cup Telegraph Hill Extra Virgin Olive oil 4 sprigs rosemary 4 cloves garlic Salt and pepper to taste 2 Tbls Fresh chopped parsley ¼ cup Telegraph Hill Manuka smoked balsamic drizzle.  Blanche mushrooms in a large pot of boiling salted water for 3 minutes until tender. Combine all the other ingredients and mix the mushrooms through Place in an air tight container or jar and refrigerate overnight or for up to 3 days. You can you a mixture of any sort of mushrooms but Swiss brown or white button work well, if you are using large mushroom...

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