Food Journal

Ok, stay with us here, but the humble cheese on toast is about to be made over!  Try this approach and tell us we’re wrong.  Ingredients  Think and fresh sliced bread (we like sourdough for best results)  Thick slices of gruyere cheese (or your favourite cheese - but preferably not too salty)  Butter  Sprinkle of Smoke and Roast  Method  Butter the inside of your toast and sprinkle with smoke and roast. Then lay on a heated non-stick pan till the bread is lightly toasted. Remove from the pan and lay your cheese in layers. Feel free to add other ingredients...

We’ve taken to doing Sunday evening roasts. It’s been a great excuse to get the family together and with enough roast veggies in the oven, there is always room for any extra friends or family that want to join in.  We have discovered that using Smoke and Roast as the seasoning on a roast chicken out does Red Rooster for super flavoursome chicken. Here’s how we do it.  Ingredients  One (free-range - cause it’s the right thing to do) chicken  Olive oil  Smoke and Roast  A selection of vegetables to roast.  Method  Rub the chicken with olive oil and Smoke...

We have been experimenting with paella’s variations. Traditionally this dish is about mixing up different ingredients from your fridge, and we’ve had great successes with combinations of seafood, chorizo and chicken.  But we’ve been after a version that works for our vegetarian friends. We think we’ve cracked the secret recipe - the missing ingredient is Smoke & Peri!  Ingredients:  1 cup arborio rice  1 ltr veggie stock  1 teaspoon Smoke and Peri  A generous drizzle of olive oil  Saffron to taste and look  Celery chopped  Zucchini chopped  Sweet potato chopped in small cubes (carrot also goes well) Capsicum sliced in...

Ok, so we’ve all gotten to the day before shopping and the refrigerator is bare and there are just leftovers. What to do? We have a regular winner that suits lots of different combinations of ‘leftovers’.