Side Dishes
Olive & Rosemary Bread
INGREDIENTS 450g bread flour, plus extra for shaping 2 tsp instant yeast (or 1 sachet) 2 tsp of salt 375 mL lukewarm water 1 cup Kalamata olives, pitted & roughly chopped 2 Tbsp fresh rosemary leaves METHOD Prepare & proof the doughIn a large bowl, combine the flour, yeast & salt. Add the water along with the olives & rosemary & stir until a sticky dough forms.Transfer the dough to a lined proving basket or bowl lightly dusted with flour. Cover & leave in a warm place until it doubles in size, about 45 minutes to 2 hours.Carefully transfer the dough onto a sheet of baking paper, seam‑side facing down. Oven PrepPreheat the oven with cast iron pot to 250ºC (fan forced). BakeRemove the hot pot from the oven & carefully lower the dough (holding onto the edges of the baking paper) into the pot. Cover with the lid & bake for 30 minutes.Remove the lid & bake for a further 15 minutes, or until the bread is deeply golden & cooked through. TO SERVE Remove from the pot & cool on a wire rack for minimum 15 minutes before slicing. MAKE AHEAD TIP After the first rise, cover the dough & refrigerate for up to 2 days. When ready to bake, remove from the fridge & allow to reach room temperature for about 45 minutes, then continue from the preheating step. TOOLS Cast Iron Pot Cotton Reusable Bread Bag Bread Bin Acacia Wood Chopping Board Mixing Bowl
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Roasted Zucchini with Whipped Feta
Serves 6 as a side dish INGREDIENTS 4 zucchini, sliced lengthways into quarters (spears) Olive oil, for drizzling Salt & freshly ground black pepper, to taste 250g marinated feta 1 clove garlic Zest of 1 lemon 2 tbsp lemon juice 1 tbsp Greek yoghurt 1 to 2 tbsp olive oil from the marinated feta METHOD PreheatPreheat the oven to 200°C. RoastingArrange the zucchini spears on a baking tray. Drizzle with olive oil & season with salt & pepper. Roast for 15 minutes, or until tender & lightly golden. Prepare whipped fetaPlace the marinated feta, Greek yoghurt, garlic, lemon zest, lemon juice, and 1 to 2 tablespoons of the oil from the feta into a food processor or blender. Season with salt & pepper and process until smooth & creamy. To serveSpoon the whipped feta onto a platter or shallow bowl and drizzle with a little extra flavoured oil from the marinated feta. Arrange the roasted zucchini spears around the dip.Serve warm or at room temperature. TOOLS Non-stick baking tray Glass oil bottle Lemon squeezer Acacia wood salt pot
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Roasted Cauliflower With Hummus
Serves 4-6 INGREDIENTS 1 cauliflower head, outer leaves removed 60mL olive oil, plus extra for drizzling Salt & freshly ground black pepper, to taste 450g hummus (we recommend pine nut hummus, for extra flavour) 1 tsp toasted cumin seeds 1 tbsp fried shallots METHOD Preheat Preheat the oven to 220°C. Par cook & season Place the cauliflower in the microwave & cook on high for 8 minutes, or until just tender. Transfer the cauliflower to a baking tray lined with baking paper. Rub all over with 60mL of olive oil & season generously with salt & pepper. Roast Roast in the preheated oven for 30 minutes, or until deeply golden & crisp on the outside. TO SERVE Spread the hummus onto a large serving plate, running the hummus around the edge. Sprinkle with toasted cumin seeds & fried shallots. Place the roasted cauliflower in the centre of the plate & finish with a drizzle of olive oil. Serve warm as a sharing platter or side dish. TOOLS Non Stick Oven Tray Glass Oil Bottle Acacia Wood Salt & Pepper Mill
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Summer Burrata and Grilled Peach Salad
INGREDIENTS · 220g burrata cheese· 3 firm, white peaches sliced into quarters· Olive oil spray· 1 tbsp brown sugar· ½ cup balsamic glaze· 4 cups rocket (or baby spinach)· ¼ cup pine nuts (toasted)· ¼ cup olive oil· Cracked black pepper METHOD · Heat a Cast Iron Grill Plate, on medium heat and spray with olive oil.· Prep peach slices by sprinkling the cut side with brown sugar. Grill the peach slices each side for approximately 2-3 minutes, or until the grill lines are visible and you can see the caramelisation of the peach edge. ASSEMBLY · Arrange rocket (or baby spinach) on a large bowl, and layer with grilled peach slices and pieces of burrata. Dress salad with toasted pine nuts (to taste) and a drizzle of olive oil and the reduced balsamic vinegar. Season with cracked black pepper as desired.
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Greek Feta Chips
Crispy fries layered with herbs, lemon, and crumbled feta—perfect for sharing at your next outdoor gathering. INGREDIENTS • 700g cooked potato fries• Salt and pepper, to taste• 2 tsp dried oregano• 2 tsp dried thyme• 1 Tbsp fresh dill, chopped• Zest of 1 lemon• Lemon juice, to taste• 100g crumbled feta METHOD Place half of the fries on a serving platter. Sprinkle with salt and pepper, half of the dried herbs, lemon zest, and half of the crumbled feta. Layer the remaining fries on top. Sprinkle with the remaining herbs and zest, a drizzle of lemon juice, and crumble the rest of the feta over the top. Serve immediately while warm.
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Halloumi Skewers
Golden grilled halloumi marinated in lemon, herbs, and olive oil—perfect for alfresco dining or a coastal-inspired BBQ. INGREDIENTS • 450g halloumi cheese, cut into 2cm cubes• 4 Tbsp olive oil• Zest and juice of 1 lemon• 1 Tbsp fresh thyme leaves• 1 Tbsp fresh oregano• Salt and pepper, to taste METHOD 1. In a bowl, mix together the olive oil, lemon zest and juice, thyme, oregano, salt, and pepper to create the marinade. 2. Add the halloumi cubes to the marinade and let soak for 10 minutes. 3. Thread the marinated halloumi onto skewers. 4. Preheat the grill to medium-high heat. Grill the skewers for 8–10 minutes, turning occasionally, until the cheese is golden and lightly charred. 5. Let rest for a few minutes before serving. Garnish with extra fresh herbs and a squeeze of lemon juice.
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Chips with Anchovy
A bold and savoury snack platter layered with salty chips, rich anchovies, jamón, and Manchego cheese—perfect for grazing with drinks by the sea. INGREDIENTS • 165g salted potato chips• 60g jamón• 70g anchovies• Manchego cheese, sliced or grated METHOD 1. Spread the salted potato chips evenly across a serving platter. 2. Grate or slice the Manchego cheese and scatter it over the chips. 3. Top with jamón and anchovies, distributing evenly across the platter. 4. Lightly mix to combine the flavours and serve immediately.
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Pickled Octopus (Htapodi Toursi)
A classic Greek-style pickled octopus, perfect for outdoor entertaining. Tangy, aromatic, and beautifully simple. INGREDIENTS • Cooked octopus tentacles or baby octopus• Equal parts red wine vinegar and water (to fill jar)• 2 garlic cloves, sliced• 3 bay leaves• Fresh thyme sprigs• Olive oil (to top and seal jar) METHOD 1. In a saucepan, gently heat equal parts red wine vinegar and water just warm, not boiling. 2. Using a clean 850ml Weck jar, layer the cooked octopus with sliced garlic, bay leaves, and fresh thyme. 3. Pour the warm vinegar mixture into the jar, leaving 1–2cm of space at the top. Fill the remaining space with olive oil to create a seal. 4. Seal the jar with its lid and refrigerate for at least 2 days. 5. To serve, remove the jar from the fridge and allow it to come to room temperature if the marinade has solidified. Once liquefied, pick out the octopus and enjoy.
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Cubano Sliders
A Cuban-inspired twist on the classic slider—layers of juicy pulled pork, smoky ham, melty Swiss cheese, and a tangy mustard-mayo sauce, all tucked into buttery brioche buns. INGREDIENTS • 15 brioche slider buns• 4 Tbsp Dijon mustard• 4 Tbsp mayonnaise• 2 Tbsp unsalted butter, melted (plus extra for brushing)• 3-5 slices deli ham• Pulled pork (https://wheelandbarrow.com.au/blogs/recipes/pulled-pork-empanada)• 6 slices Swiss cheese• 1 tsp poppy seeds• Dill pickles, to garnish METHOD Preheat your oven to 180°C. Prepare the buns:Slice the brioche slider buns in half horizontally. Place the bottom halves into the prepared baking dish. Make the sauce:In a small bowl, mix together the Dijon mustard, mayonnaise, and 2 Tbsp of melted butter. Spread half of the sauce over the bottom halves of the buns. Assemble the sliders:Layer the deli ham, pulled pork, and Swiss cheese evenly over the bottom buns. Place tops on. Finish and bake:Brush the tops of the buns with a little extra melted butter and sprinkle with poppy seeds. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5–10 minutes, or until the tops are golden and the cheese is melted. Serve:Let the sliders cool for 5 minutes. Garnish with dill pickles, slice, and serve warm.
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Garlic, Chilli & Parmesan Dipping Oil
INGREDIENTS • 1-2 cloves garlic, finely minced (fresh)• ¼ tsp chilli flakes (dried)• ½ tsp dried oregano• ¼ cup freshly grated parmesan cheese• ¼ cup extra virgin olive oil• Freshly ground black pepper & salt, to taste• Fresh chopped parsley (for serving) METHOD 1. In a shallow bowl or plate, combine the minced garlic, chili flakes, oregano, and grated parmesan.2. Pour olive oil over the mixture. Stir to combine. Season with salt and pepper to taste.3. Garnish with fresh parsley.4. Serve with your favourite bread.
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Parmesan & Rosemary Rustic Bread
INGREDIENTS • 450g bread flour + extra for shaping• 2 tsp instant yeast (or 1 sachet)• 2 tsp salt• 80g grated parmesan• 2 Tbsp rosemary, finely chopped• 375ml lukewarm water METHOD 1. In a large bowl, combine flour, yeast, salt, parmesan, and rosemary. Mix, then add water. Stir until a shaggy dough forms. Cover and let it rise in a warm place until doubled in size (45 minutes to 2 hours).2. Preheat oven to 250°C (fan) and place cast iron pot inside.3. Lightly flour a surface and turn out the dough. Fold edges to form a rough ball. Transfer onto baking paper, seam-side down and slash the top.4. Remove pot from oven. Carefully place dough (with baking paper) into the pot. Bake covered for 30 minutes, then uncover and bake for another 15 minutes until golden brown.5. Cool on a wire rack for 15 minutes before slicing. Enjoy! Note: You can make this ahead. After Step 1, cover and refrigerate the dough for up to 2 days. When ready to bake, remove from the fridge, let it come to room temperature for about 45 minutes, and continue with Step 2.
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Greek Style Loaded Hummus
Ingredients: 2 cups hummus 1/4 cup kalamata olives 1 & 1/2 cups cherry tomatoes 1 small red onion or shallots thinly sliced 2 pepperoncini peppers thinly sliced 1 clove of garlic Oregano Salt & pepper 1/4 cup olive oil Finely chopped herbs (parsley, mint, chives) Sumac or Paprika Method: Toss the veggies, olives, onion and garlic with the oregano and olive oil. Season well with salt and pepper. Toss in the fresh herbs. Spread the hummus onto a serving platter and top with the veggie mixture and garnish with extra herbs, sprinkle with pine nuts and sumac or paprika.
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