This chocolate fudge and clementine olive oil cake is extremely rich, decadent and indulgent but absolutely worth every bite and will cure any chocolate craving you have. Trust me when I say that you are going to fall in love with it!

The centre is moist and dense yet not too dense and it has a crackly top, chewy edge and gooey centre with strong notes of citrus. As an added bonus it’s gluten free! You will notice that after baking this cake, it’s a bit more shallow than your regular cake but since it's so rich, thanks to the absence of flour, your portion size will remain the same.

Tips to make this cake the best it can be
1. Use a high quality olive oil. Rich Glen’s Orange Citrus Zest Infused Olive Oil makes this cake extremely special and adds another element of citrus flavour.
2. Use very high quality chocolate and make it dark. I like to use a chocolate that is at least 80% cacao.
3. Make sure your eggs are at a room temperature as this will help them stiffen when beating them.
4. Slow and steady wins the race! When whipping your egg whites, slowly add the sugar tablespoon by tablespoon in one minute intervals as it will help the sugar fully dissolve.
5. Don’t over or underbake! An overbaked cake will come out dry and an underbaked cake will be far too moist and collapse in the centre. Use a wooden skewer to check the middle of the cake and when it comes out almost clean, you are good to go. 
6. Use a silicone cake tin that is 23cm / 9 inch. The size of the cake tin is important as it will alter the texture of the cake.

Looking for a salad that’s anything but boring? This vibrant Chicken, Pomegranate & Haloumi Salad is a flavour-packed celebration of colour, texture, and fresh ingredients. Juicy grilled chicken, golden haloumi, and bursts of sweet pomegranate are brought together with a drizzle of rich olive oil and a hint of zesty dressing, perfect for a light lunch or a crowd-pleasing side. It’s simple to prepare but guaranteed to impress.

Whenever I am hosting any type of party, be it a dinner or first birthday party, I always turn to this recipe as there is no better way to cook salmon. It’s simple, impressive and luxurious. Cooking an already fatty piece of fish in high quality fats such as olive oil, makes it impossible to overcook the fish and mess up the recipe. Be very liberal when pouring the olive oil all over the fish.

Use our Lemon Lime olive oil to enhance the flavours throughout the dish. It adds an extra element of citrus that doesn’t overpower the taste of the salmon. The acid from the citrus balances and cuts through the rich and fatty flavours. 

The first time I made this salmon, I had numerous messages from my friends requesting for the recipe and they could not believe how something so delicious did not require a ton of work. When cooking fish, simplicity is key. 

When cooking the salmon at a low temperature, so much of its tenderness and moisture is retained. You can serve this salmon with a herb and green salad, over rice or on top of an olive oil fried piece of toast. If you have any leftovers, I recommend storing the salmon with the remainder of the olive oil in an airtight container.

Serves 8

A classic favourite & perfect for Easter morning tea.

You will love this extra tasty, moist carrot cake, with layers of rich cream cheese icing. Yum!

I'm not a lover of sausages but when my husband makes pork and fennel ones, we all devour them… The meat mince mixture tastes amazing wrapped up like a sausage roll too.

Enjoy these as a spring Sunday lunch. The kids even eat them cold for breakfast! 

Mouth watering lamb cutlets, perfect for a cold winter night in, sitting by the fire. These homemade breadcrumbs are well worth your time.  For that lovely golden colour and extra flavour, use Rich Glen’s Extra Virgin Olive Oil to shallow fry them in. Finish off with Rich Glen’s Sweet Chili sauce, and enjoy!