RECIPE: Rosemary Focaccia

RECIPE: Rosemary Focaccia

ROSEMARY FOCACCIA Makes one 25cm x 30cm baking tin   The day before: 1kg bakers flour 20g salt 15g sugar   900ml warm water (about body temp) 15g dried yeast 25g olive oil 1 bunch rosemary   Make the wet mix with warm water, yeast and olive oil. Weigh...
MARGAN CAULIFLOWER CHEESE

MARGAN CAULIFLOWER CHEESE

Recipes | Margan Restaurant  Margan Cauliflower Cheese As summer fades and the days become cooler, we welcome the change as it means beautiful cauliflowers in our kitchen garden are ready to harvest. Of the brassica family, the cauliflower is nutrient dense and...
MARGAN BEETROOT PICKLE

MARGAN BEETROOT PICKLE

Recipes | Margan Restaurant  Margan Beetroot Pickle The humble beetroot is one of our favourite vegetable here at Margan. We love it’s versatility, robust flavour and ability to be intergrated into both sweet and savoury applications. One of the many preparations...
MARGAN RICOTTA AND SOFT HERB TORTELLINI

MARGAN RICOTTA AND SOFT HERB TORTELLINI

Recipes | Margan Restaurant Method Pasta Mix the yolks, eggs, salt and olive oil in a small bowl and whisk until smooth.Sieve the flour onto a bench, form a mound and make a small well in the centre.Pour the egg mixture into the well and begin to swirl around with...