Recipes

Roasted Tomato Bruschetta

Roasted Tomato Bruschetta

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Three Cheese & Spring Onion Toastie with Harissa

Three Cheese & Spring Onion Toastie with Harissa

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  • Sicilian Cheesecake with Lemon & Pine Nuts

    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...

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  • Ricotta Hotcakes

    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...

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  • Smoked Scamorza Bruschetta

    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...

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  • Burrata, Honey & Blueberry Toast

    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...

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  • Croque Madame

    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...

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  • Rigatoncini with Zucchini, Marjoram & Burrata

    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...

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  • Ricotta, Broccoli & Chickpea Salad

    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...

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  • Eggplant Parmigiana

    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...

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  • Strawberry & Buffalo Mozzarella Salad

    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...

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  • Gnocchi with Pear, Blue Cheese & Walnut Sauce

    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....

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  • Crostini with Stracciatella & Agrodolce Onions

    Crostini with Stracciatella & Agrodolce Onions

    Chef Julia Busuttil Nishimura Course Entree Servings 6-8 people   Ingredients 1 baguette, thinly sliced 3 tbsp extra-virgin olive oil, plus extra for drizzling on bread and serving 1 large onion, very finely sliced 125ml (1/2 cup) red wine vinegar 1 tbsp caster sugar 60g pine nuts, lightly toasted 2 tbsp currants Small handful parsley leaves, roughly choopped Small handful...

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  • Cheesy Baked Cauliflower & Fennel

    Cheesy Baked Cauliflower & Fennel

    Dietary Vegetarian Chef That's Amore Cheese Course Main Servings 6 people   Ingredients 1 small cauliflower, cut into florets 1 fennel, cut into thick slices 1 leek, sliced 500g That's Amore Ricotta Delicata 300ml That's Amore Real Milk Pinch of ground nutmeg 50g That's Amore Grated Parmesan Extra-virgin olive oil Salt & pepper, to taste   Instructions Preheat oven to...

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  • Pine Mushrooms with Burrata

    Pine Mushrooms with Burrata

    Chef Justine Schofield Course Entree Servings 2 people   Ingredients 1 tbsp extra-virgin olive oil 6 medium pine mushrooms, brushed clean and sliced 2 cloves garlic, finely chopped 1/2 tsp sumac 1 sprig thyme, leaves picked 1 knob butter Pinch of salt 1 That's Amore Burrata Instructions Heat a pan over high heat and add olive oil and mushrooms. Sauté...

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  • Fennel & Lemon Risotto

    Fennel & Lemon Risotto

    Dietary Vegetarian Chef Julia Busuttil Nishimura Course Main Servings 4 people   Ingredients 2 tbsp unsalted butter 2 tbsp extra-virgin olive oil, plus extra to serve 2 shallots, finely diced 1 bulb fennel, finely diced, fronds reserved Sea salt 400g carnaroli or other risotto rice 200ml dry white wine 1.5L light chicken or vegetable stock, hot Juice and zest of...

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  • Stuffed Zucchini Flowers

    Stuffed Zucchini Flowers

    Chef Justine Schofield Course Entree, Vegetarian Servings 8 people   Ingredients Olive oil, for shallow frying 8 zucchini flowers, stamen removed 200g That's Amore Traditional Ricotta 250g mixed cheese (like Ricotta Salata and parmesan) Pinch of nutmeg Zest 1 lemon 1 long red chilli, sliced Batter 3 eggs whites 1/2 cup rice flour 1/3 cup tapioca flour Instructions For filling, combine...

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  • Spinach & Ricotta Rolls

    Spinach & Ricotta Rolls

    Chef Justine Schofield Course Entree Servings 8 people   Ingredients 2 x 375g sheets of store-bought butter puff pastry, thawed 1 tbsp extra virgin olive oil 1 onion, finely chopped 2 cloves garlic 280g baby spinach 50g macadamia, chopped 400g That's Amore Traditional Ricotta Zest 1 lemon 50g parmesan, freshly grated Pinch of nutmeg 2 eggs + 1 yolk 1...

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  • Mac n Cheese

    Mac n Cheese

    Chef Justine Schofield Course Main Servings 6 people   Ingredients 500g macaroni 50g butter 1 onion, finely diced 50g plain flour 700ml milk 2 tbsp Dijon mustard 1 tsp smoked paprika Pinch nutmeg 2-3 That's Amore Smoked Bocconcini, torn into quarters 2-3 That’s Amore Buffalo Bocconcini, torn into quarters 50g That’s Amore Ricotta Delicata 50g parmesan, grated 250g ham off the bone,...

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  • Cannelloni with Eggplant & Buffalo Mozzarella

    Cannelloni with Eggplant & Buffalo Mozzarella

    Dietary Vegetarian Chef Julia Busuttil Nishimura Course Main Servings 6 people   Ingredients Pasta dough: 3 eggs 300g 00 flour, plus extra Sea salt Tomato sauce: 2 tbsp extra-virgin olive oil 2 cloves garlic, roughly chopped Pinch of dried chilli flakes 700g tomato passata Handful of basil leaves Sea salt & black pepper Eggplant and mozzarella filling: 3 tbsp extra-virgin...

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