Yabbies in Olive Oil

At Talinga Grove we are so lucky to have an adundance of yabbies in our dam, which we delve into late in summer (post breeding). With fresh yabbies, we always keep them alive in fresh water for at least a few hours to purge, before putting them into a big pot of boiling water. The yabbies will take only minutes to cook – look for a change in colour to a nice browny red. Serve the yabbies at the table with some fresh lemon wedges, crusty sourdough and avocado. Once shelled, drizzle your yabbies with extra virgin olive oil and...

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Talinga's Amazing Fig Salad

Pick figs ripe and juicy from the tree and trip the tops and bottom. Working from the top end, slit the fig into quarters without slicing all the way through. Gently push out the figs into a flower shape so they stand up unassisted! Lay some fine slices of Australian prosciutto in and around the figs, and tear some buffalo mozzarella. Season lavishingly with salt and papper, and some fresh marjoram or thyme. Drizzle with a dressing of the juice from one lemon, about half a cup of Talinga Grove olive oil, 2 tablespoons of honey and some extra salt...

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Biscotti (By Patrice Newell)

bread oil olives

Patrice’s beautiful book “Tree to Table” is a stalwart at Talinga Grove. It’s a must for any lover of olives and olive oil. It is available through Penguin or at all good bookstores. www.patricenewell.com.au 1 ½ cups spelt flour ¾ cup sugar ½ tsp carb soda ½ tsp baking powder Juice of one lime or lemon’ Zest of the lemon 1 egg ½ cup extra virgin olive oil   Mix the dry ingredients, add the oil, lightly beaten egg and lemon juice  and zest and stir with a spoon until it gets doughy. Turn it out onto a floured bench....

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