This classic combination is hard to pass up. A perfect, bright salad, makes the perfect Christmas day lunch or an impressive side dish for gatherings.

This focaccia is truely one of the best yet, pair it with yummy homemade garlic chips for the ultimate lunch!

Lemon season, you can make your own curd or we have our luscious homemade curd for sale in our Provedore fridge.

Enjoy a slice of deliciousness!

This galette takes all those delicious flavours from a caprese salad and encases them in a golden and flakey garlic confit and sour cream puff pastry. Finished off with a drizzling of Rich Glen’s sweet and sticky balsamic glaze, this tomato galette proves everything is made better with puff pastry. 

"This lemon cake recipe goes back many years to when I was 19 and opened my first cafe, Maidments Tea Rooms in Cobram, it was also a favourite at our much loved farm store in Yarrawonga too." - Ros

This delish cake is dairy-free and is also amazing as a gluten-free cake. 

This cake is beautiful served warm straight away or it can be made a few days in advance and microwaved before serving. Serve with double cream, ice-cream and homemade lemon curd. Decorate with lemon or lime zest and fresh raspberries. 

A simple focaccia with nothing more than some olives and fresh herbs scattered on top. With a crispy crust and soft and fluffy interior, this focaccia will be your new best bread friend!

Serves 6

A chilli lovers heaven. If you love our Wild Garlic Confit & Rosemary Focaccia recipe, then you're going to adore this flavoursome version. 

A soft, pillowy focaccia bread makes a great easy vegetarian side dish. This one is flavoured with garlic and chilli but you could mix and match with other herbs such as thyme and rosemary. Serve just warm for best results.

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.