
Ricotta Dip With Toasted Pinenut Crispy Chilli Oil
Keep reading
White Chocolate & Vanilla Mascarpone Tart with Pistachio ...
Keep reading-
Pickled Cucumber in Fried Cheese
Chef Justine Schofield Course Side, Entree Servings 4 people Ingredients 4 tbsp That's Amore Local Grated Parmesan 1/2 cup That's Amore Shredded Mozzarella 4 pickled cucumbers, cut in halves, lengthways Instructions In a crepe pan heated over medium-high heat, sprinkle a mix of parmesan and mozzarella into 4 round flat shapes and cook until the edges brown. Place a...
Keep reading -
Beetroot & Ricotta Tart
Chef Justine Schofield, Darren Purchese Course Side, Entree Servings 4 people Ingredients BUCKWHEAT PASTRY 300g buckwheat flour 200g unsalted butter, cold, cubed 2 egg yolks 50ml water, cold Pinch salt flakes Cannola oil spray LEEK & CARAWAY FILLING 1/2 tsp caraway seeds 1 tbsp light olive oil 25g unsalted butter 3 leeks, small, finely sliced Salt flakes RICOTTA FILLING...
Keep reading -
Mozzarella & Zucchini Frittata
Chef Justine Schofield Course Side, Breakfast Servings 4 people Ingredients 3 zucchini, cut into rounds 1 onion, chopped 4 eggs 1 tbsp That's Amore Grated Parmesan 1/4 cup fresh breadcrumbs 200g That's Amore Smoked Scamorza, sliced thinly 4 slices ham (optional) Salt & pepper Instructions Preheat oven to 180ºC. Arrange zucchini and onion onto a tray and drizzle...
Keep reading -
Fennel & Mini Burrata Salad
Chef Justine Schofield Course Side, Salad Servings 2 people Ingredients 2 That's Amore Mini Burrata 1/2 fennel 1/2 lemon, zest and juiced Extra-virgin olive oil Handful of parsley Salt & pepper Instructions Carefully grate fennel finely with a mandolin. Place in large bowl with lemon juice, zest, salt and pepper and massage for a few minutes. Add olive...
Keep reading -
Asparagus, Burrata & Brown Butter
Chef Justine Schofield Course Side Servings 2 people Ingredients 2 bunches green asparagus, trimmed and stalks peeled 1 That's Amore Burrata 100g unsalted butter 1 tbsp baby capers Pinch chilli flakes Salt & pepper Lemon, to serve Instructions Melt butter on gentle heat in small saucepan until nutty brown. Remove from heat and add capers, chilli and juice of...
Keep reading -
Napoleon Cake
Chef Darren Purchese Course Dessert Servings 8 people Ingredients FLAKY PASTRY 400g plain flour 250g unsalted butter, frozen 110ml water, cold 1 egg 2 tsp white vinegar Pinch salt flakes VANILLA PASTRY CREAM 675ml milk 2 vanilla pods 150g caster sugar 45g cornflour 45g plain flour 2 eggs 2 egg yolks 50g unsalted butter 50ml rum or cognac...
Keep reading -
Roasted Tomato Bruschetta
Chef Justine Schofield Course Entree Servings 1-2 people Ingredients 1 punnet cherry tomatoes 2 slices of day-old bread Extra-virgin olive oil, to drizzle Pinch chilli flakes 4 anchovies 2 cloves garlic 100g That's Amore Cherry Bocconcini Pinch salt Basil, to garnish Instructions Preheat oven to 180°C. Drizzle oil over both sides of bread. Arrange anchovies on top of bread...
Keep reading -
Three Cheese & Spring Onion Toastie with Harissa
Chef Darren Purchese Course Entree, Breakfast Servings 2 people Ingredients 4 slices bread 30g harissa, store bought 160g That's Amore Smoked Scamorza, sliced 120g That's Amore Nabucco, grated 80g That's Amore Mozzarella, shredded White pepper 40g spring onions, finely sliced Zest 1 lemon 80g unsalted butter, softened 1/2 garlic clove Salt to taste Thyme leaves Instructions Spread half of...
Keep reading -
Sicilian Cheesecake with Lemon & Pine Nuts
Chef Darren Purchese Course Dessert Servings 4 people Ingredients SEMOLINA SPONGE CAKE 250g caster sugar 2 lemons, fine zest and juice 1/2 vanilla pod 200g That's Amore Mascarpone 2 eggs 145g plain flour 85g semolina 3 tsp baking powder 80ml light canola oil CHEESECAKE 150g cream 350g That's Amore Ricotta Delicata 75g icing sugar 50g That's Amore Mascarpone...
Keep reading -
Ricotta Hotcakes
Dietary Vegetarian Chef Julia Busuttil Nishimura Course Breakfast Servings 4 people Ingredients 350g That's Amore Ricotta Delicata 4 eggs, separated 200ml milk 1 tbsp caster sugar 1/2 tsp ground cinnamon 1 tsp vanilla extract 150g self-raising flour Pinch salt Light extra-virgin olive oil, for cooking Unsalted butter, for cooking Salted butter Maple syrup Nectarines, sliced Blueberries Instructions In...
Keep reading -
Smoked Scamorza Bruschetta
Chef Justine Schofield Course Entree Servings 4-6 people Ingredients 200-250g That's Amore Smoked Scamorza, cut into 10 bite-sized pieces 10 croutons from toasted rounds of baguette 1/4 cup cherry chutney Instructions Place scamorza in a pan over medium heat. Cook it on both sides for 5-10 seconds until scamorza is slightly melted and has a golden crust. Place a...
Keep reading -
Burrata, Honey & Blueberry Toast
Chef Justine Schofield Course Entree Servings 2 people Ingredients 1 That's Amore Burrata 2 sprigs thyme 1 tbsp honey 1/4 cup blueberries, halved 1 small handful walnuts, toasted and roughly chopped 2 slices sourdough, toasted Instructions Place burrata in a bowl. Roughly chop and add half of honey and thyme, stir through to combine. Divide burrata between the two...
Keep reading -
Croque Madame
Chef Justine Schofield Course Entree Servings 2 people Ingredients Softened butter, for spreading 2 tbsp cream 4 slices of day-old sourdough bread 100g That's Amore Ricotta Delicata 1 tbsp mustard 4 tbsp freshly grated parmesan 2 slices ham 125g That's Amore Smoked Scamorza, sliced Pinch nutmeg Salt & pepper to taste 2 eggs, fried to your liking Instructions Preheat...
Keep reading -
Rigatoncini with Zucchini, Marjoram & Burrata
Chef Julia Busuttil Nishimura Course Main Servings 4 people Ingredients 3 tbsp extra-virgin olive oil, plus extra to serve 3 medium zucchini, cut into batons, seeds removed 3 eschalots/French shallots, finely diced 3 sprigs marjoram, plus extra to serve Sea salt 350g rigatoncini or rigatoni 125g That's Amore Cheese burrata, drained Parmigiano Reggiano, grated to serve Pinch dried chilli...
Keep reading -
Ricotta, Broccoli & Chickpea Salad
Dietary Vegetarian Chef That's Amore Cheese Course Salad, Side Servings 4 people Ingredients 1 broccoli, cut into florets 400g tin chickpeas, rinsed and drained 2 cloves garlic, crushed 200g That's Amore Ricotta Delicata 2 tbsp fresh lemon juice 2 tbsp flaked almonds 2 tbsp extra-virgin olive oil Salt & pepper to taste Instructions Blanch broccoli in boiling salted water...
Keep reading -
Eggplant Parmigiana
Dietary Vegetarian Chef That's Amore Cheese Course Main Dish Servings 4 people Ingredients 4-5 eggplants, approx. 1.5kg 3 tbsp extra-virgin olive oil 1 onion, finely chopped 1 clove garlic, crushed 1L tomato passata 6 basil leaves 500g That's Amore Scamorza Bianca, cubed 150g That's Amore Parmesan, grated 125g That's Amore Fior di Latte, sliced Salt & pepper to taste...
Keep reading -
Strawberry & Buffalo Mozzarella Salad
Dietary Vegetarian Chef Eat Well Course Salad, Side Servings 4 - 8 people Ingredients 3 cups fresh baby rocket 1 punnet strawberries, halved 1 ball That's Amore Buffalo Mozzarella Small bunch basil, leaves picked Balsamic glaze Walnuts, to serve Instructions Lay down rocket over a serving platter and sprinkle over strawberries. Place buffalo mozzarella in the centre of...
Keep reading -
Gnocchi with Pear, Blue Cheese & Walnut Sauce
Dietary Vegetarian Chef That's Amore Cheese Course Main Dish Servings 2 people Ingredients 30g unsalted butter 1 clove garlic, finely chopped 1 pear, sliced 100g That's Amore Cheese Isolation Blue, cubed 4 tbsp milk 200g fresh potato gnocchi 30g walnuts, chopped 1 tbsp fresh parsley, chopped Salt & pepper to taste Instructions Bring medium pot of salted water to boil....
Keep reading