Willow Creek Extra Virgin Olive Oils, my standby in the kitchen. Try my Perfect Salad Dressing.
Nuy Valley Oxtail Inspired by a recent visit to the Nuy Valley, I bought oxtail and cooked it with two of the premium products of the valley, olive oil and wine. What you’ll need Willow Creek Nuy Valley Extra Virgin Olive Oil Willow Creek Garlic Infused Olive Oil 3 oxtails, about 750g each 2 large
The Olive Tree about to break into blossom The olive tree is surely the richest gift of heaven - Thomas Jefferson Willow Creek Olives in the beautiful Nuy Valley is going through the most interesting time of the year. The estate is planted to the following classic varieties - Coratina, Frantoio, Leccino, Barnea, Koroneiki, Favoloza,
My Smoked Pork Fillets with plums I just love plums, whether they are the sweet little Agen plums, which are used for drying, and turning into prunes, the dark fleshed Satsumas or blood plums or the plums I used in this recipe, large round and yellow fleshed with a lovely sourness in the skin. Smoked
Baked Marrow in Bolognaise Sauce I am a great fan of Willow Creek Olive Oils, and enjoy using their infused oils particularly, the garlic, jalapeno and the parmesan being amongst my current favourites. For my recipe below, you will need a marrow at least 40 cm long. Perhaps one which hid itself under the leaves
Pork Neck Steaks with Elberta Peaches Pork neck as a meat cut, I am told by Udo our specialist butcher in Meadowridge, is becoming more popular. We import tons of pork belly from Canada each month; maybe we will have to start bringing in neck as well. This dish is redolent of the
Willow Creek Chicken I had the perfect opportunity to make a dish with chicken and mushrooms in a creamy sauce with tarragon. A German chef once taught me to make mushrooms with a splash of Worcestershire sauce, and I thought this was the ideal time to use Willow Creek’s delicious Cabernet Sauvignon Balsamic
Pork Neck Steaks with Spicy Plum Sauce With plums in high season new, and utterly delicious, I made this delicious sweet and sour sauce to go with pork neck steaks. What you’ll need… For the spicy plums & the sauce 90g soft brown sugar 120ml Willow Creek Cabernet Sauvignon Balsamic Vinegar 60ml Red