We reached out to our friends at Heartattack and Vine to create a festive cocktail recipe to serve to your guests upon arriving at your Thanksgiving feast! They've used the ingredients of our spritz pack to create a sweet herbaceous spritz with a bitter finish and vibrant colour, made with an oregano syrup. It tastes like an Italian summer for your thanksgiving lunch, now doesn't that sound dreamy?!
45 ml Cappelletti
20 ml Gin (optional)
60 ml Toma Castells Cava
15 ml Lemon juice
15 ml Oregano syrup
Orange wheel and fresh oregano for garnishing
1 cup water
1 cup white sugar
Handful of fresh oregano (stems included)
Add Equal parts sugar and water in a sauce pan on medium heat, bring to simmer and turn off. Add in oregano stirring to dissolve sugar, let steep.
Once cooled remove oregano, pour contents into a small bottle or jar and store in refrigerator. This can be done the day before.
Add Cappelletti, gin, lemon juice, oregano syrup and cava to a glass top half with ice and give it a good stir.
Fill with more ice, garnish with orange wheel and fresh oregano. Top with soda as needed.
This heatwave has us craving light meals, that come together quickly, without too much effort. The lovely Vanessa Gordon has shared her twist on the classic tuna Niçoise salad. She's used our fresh tuna steaks, as opposed to canned tuna and paired it with jammy eggs, Ortiz anchovies, crunchy green beans and potatoes, all dressed in a zingy vinaigrette!
One week before school's back, so time to get thinking about some recipes to get you through. We're reflecting on some delicious recipes shared by Hayley McKee of Patacake cookbook and Clementine Day of Somethings I Like To Cook as well as some of our own, to get you inspired for the busy months ahead!
Tom Sarafian's hummus has a cult following and we've been lucky enough to get our hands on one of his favourite ways to use it! Cashews are caramelised in butter, Aleppo pepper and smoked paprika and poured generously over the top of the blushing pink steak.