All Recipes supplied courtesy of the Byron Bay Cookie Company.

Insalata caprese

Serves 4 as a side dish

4 roma tomatoes, thinly sliced
4 baby boccocini (baby mozzarella), thinly sliced
Fresh basil leaves
Red wine vinegar
Extra virgin olive oil
1 x 200gm packet Organic Sea Salt Breadsticks 

METHOD
Arrange on a plate slices of tomatoes topped with boccocini and basil leaves.

Drizzle with vinegar and olive oil and season with sea salt and freshly ground black pepper.

Serve with organic sea salt breadsticks.

Serves 4 as a side dish

2 lebanese cucumbers, peeled, deseeded and diced
1 red capsicum, deseeded and diced
1 punnet cherry tomatoes cut in half
200gm feta cheese, diced
1/2 red onion, peeled and finely sliced
1 teaspoon red wine vinegar
2-3 tablespoons extra virgin olive oil
dried oregano
1 x 200gm packet Semi Dried Kalamata Olive Crispy Flatbread.

METHOD:
In a large bowl combine cucumber, capsicum, tomatoes, feta and onion.

Make a dressing with red wine vinegar and olive oil, season with sea salt and freshly ground black pepper.

Drizzle over the salad and sprinkle with dried oregano. Serve with flatbread.

On a large platter arrange dolmades, falafels, marinated black and green olives, marinated eggplant, hummus, baba ghannoush and tzatziki.

Serve with Jordanian Sumac Crispy Flatbread broken into bite sized pieces.

Summer Salad

Serves 4 as a side dish

1 bunch wild rocket
1 orange, peeled & segmented
20gm shaved parmesan cheese
Splash balsamic vinegar
4 Sesame & Poppy Seed Crispy Flatbread

METHOD:
Combine rocket, orange and parmesan cheese in a large bowl, sprinkle with balsamic vinegar. Serve with flatbread.

Thinly sliced prosciutto
1 x 200gm packet Roasted Garlic and Cracked Pepper Breadsticks
 

METHOD:
Wrap prosciutto around breadsticks and serve with your favourite drink.

1/2 Chinese barbecued duck
Hoisin sauce
Bunch green shallots finely sliced
1 x 200gm packet Sesame & Poppy Seed Crispy Flatbread, broken into bite sized pieces

METHOD:
Shred the skin and flesh from the barbecued duck and place on flatbread. Add a drop of sauce and sprinkle with shallots and serve with your favourite drink.

Pheasant pate
1 ripe pear, peeled, cored and sliced
Handful wild rocket
1 x 200gm packet Sesame & Poppy Seed Crispy Flatbread, broken into bite sized pieces

METHOD:
Spread pate on to flatbread, top with sliced pear and rocket and sprinkle with freshly ground pepper.

This recipe will fill 8 shot glasses:

1 jar Wild Hibiscus Flowers in Syrup (for more information on the Wild Hibiscus Flowers see the Yummies page)

400ml champagne or sparkling wine

1/2 cup water

4 gelatine leaves (or 2 teaspoons powder)

METHOD:

1  Pour the bubbly into a mixing bowl

2  Remove the Wild Hibiscus Flower from the jar and drain, reserving the syrup

3  Pour 100ml of the Hibiscus syrup into the Champagne

4  In a small saucepan over low heat, gently warm the wter and dissolve the gelatin (don't boil it)

5  Pour into the champagne through a sieve and mix through

6  Place a Wild Hibiscus Flower into the base of a shot glass and fill with the jelly mix

7 Refrigerate for 3 hours to set