Recipes

Ingredients: 1 medium brown onions, halved and thinly sliced 4 medium mushrooms, sliced 2 cups of small cubed pumpkin 60ml (1/4 cup) Illalangi Extra Virgin Olive Oil 1 Tbs Illalangi Caramelised Wattleseed Balsamic Vinegar 1 bought pizza base 1 Tbs Black Olive Tapenade 50g feta cheese, crumbled 1 small sprig fresh rosemary, leaves picked Method: Pan fry onion, pumpkin pieces and mushroom in olive oil over medium heat. Cook covered, stirring occasionally for 8 minutes, or until the onion softens. Uncover and cook, stirring often, for 5 minutes. Add a drizzle of the caramelised wattleseed balsamic vinegar. Cook for 2 minutes....

Serves: 4 Cooks in: 45 minutes Ingredients: 250 g portobello or flat mushrooms, thinly sliced 100 g cup mushrooms, thinly sliced 2 garlic cloves, minced 2 -3 shallots, finely diced 1 tsp dried oregano 1 tsp fresh thyme ½ cup red wine 1 jar Illalangi Pasta sauce Pinch Murray River salt Boiling water 300 g L'Abruzzese pappardelle pasta Illalangi Extra Virgin Olive oil Parmesan cheese, shaved, to serve Freshly cracked pepper, to serve Method: 1. Sauté the garlic and shallots with a drizzle of olive oil in a large frypan with high sides on medium heat. Sauté until the shallots become transparent. 2. Add the sliced mushrooms and stir. Once the mushrooms are partially cooked (5 minutes) add...

Serves 4 Ingredients: 800g Cauliflower florets 2x 400g Cans chickpeas, drained and rinsed 1/4 Cup (60ml) Illalangi Extra Virgin Olive Oil 1 Tablespoon Illalangi Dukkah 1 Teaspoon Murray River Salt 2 Avocados, halved and quartered 1/2 cup (140g) Natural Greek-style (thick) yoghurt 2 Tablespoons dill sprigs 1 Tablespoon lemon juice 1/4 cup (60ml) water 1 bunch breakfast radishes, halved 1 cup mint leaves Method: 1. Preheat oven to 220°C (425°F). Place the cauliflower and chickpeas on 2 large baking trays lined with baking paper and drizzle with the oil. Top with the dukkah and salt and toss to combine. Roast for...

Serves: 4 Total Time: 30 minutes Ingredients: 300 g dry spaghetti 2 tablespoons Illalangi extra virgin olive oil 1 teaspoon red chilli flakes 8 garlic cloves, minced 1 tablespoons capers ½ cup sliced kalamata olives 1 jar of Illalangi pasta sauce 1 teaspoon dried oregano 2 teaspoons miso paste 1 teaspoon dulse flakes, or ground seaweed/nori 1 teaspoon sugar Fresh chopped parsley leaves, nutritional yeast flakes, olive oil – to serve Method: 1. Cook spaghetti in a large pot of salted boiling water for 8-10 minutes until al dente. Remove from heat and set aside. 2. Heat oil in a large sauté pan on medium. Add chilli flakes, garlic, capers and olives. Sauté 3. For a couple of minutes until fragrant and garlic is...