Recipes

Mediterranean Rice, Salami & Burrata Salad with Roasted Chickpeas

Mediterranean Rice, Salami & Burrata Salad with Roasted C...

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Ricotta, Raspberry & Lemon Baked Torte

Ricotta, Raspberry & Lemon Baked Torte

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  • Burrata and Green Goddess Salad

    Burrata and Green Goddess Salad

    Chef Darren Purchese Course Side Dish Ingredients Mixed Leaf and herb salad  made from some or all of the following  nasturtium leaves baby rocket mizuna red vain sorrel  spinach baby lettuce  lovage baby basil Green dressing 2 spring onions, finely sliced ½ garlic clove, finely grated 4 anchovy fillets, finely chopped 2 cornichons, finely sliced ½ jalapeno, seeds removed and...

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  • Ricotta Dip With Toasted Pinenut Crispy Chilli Oil

    Ricotta Dip With Toasted Pinenut Crispy Chilli Oil

    Chef Darren Purchese Course Side Dish Ingredients Ricotta Dip 150g That's Amore Cheese ricotta 100g That's Amore Cheese mascarpone ½ cucumber, peeled, halved and centre scooped out, fine dice 1 lemon, juice and zest finely grated ½ garlic clove Salt flakes Cracked black pepper 2 tbsp chives, finely chopped 3 spring onions, finely sliced   Toasted Pinenut Crispy Chilli Oil ½ tbs...

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  • White Chocolate & Vanilla Mascarpone Tart with Pistachio & Orange

    White Chocolate & Vanilla Mascarpone Tart with Pistachio & Orange

    Chef Darren Purchese Course Dessert Servings 20 portions   Ingredients Components Sweet pastry tart case White chocolate & vanilla mascarpone cream White chocolate shards Pistachios Sweet Pastry Tart Case 280g plain flour                                                        90g icing sugar                              pinch salt                  ½ orange, fine zest                     135g unsalted butter, cold diced    1 egg, medium   1 egg yolk          egg wash (2 yolks, splash cream – mixed...

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  • Pickled Cucumber in Fried Cheese

    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...

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  • Beetroot & Ricotta Tart

    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...

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  • Mozzarella & Zucchini Frittata

    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...

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  • Fennel & Mini Burrata Salad

    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...

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  • Asparagus, Burrata & Brown Butter

    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...

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  • Napoleon Cake

    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...

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  • Roasted Tomato Bruschetta

    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...

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  • Three Cheese & Spring Onion Toastie with Harissa

    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...

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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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