8 Thin slices prosciutto, 200g Fresh rocket leaves , 6 Figs, scored into quarters (so they are open) , 1 Buffalo mozzarella (250gm), sliced , ¼ Cup fresh basil leaves , Moro Fig Vincotto for drizzling , Moro Frutal Extra Virgin Olive Oil for drizzling , Salt & pepper for seasoning
Arrange prosciutto, figs and mozzarella on a serving plate. Season with salt and pepper. Add the mozzarella and prosciutto come to room temperature. Scatter with basil leaves, then drizzle with Moro Vincotto and Moro Frutal Extra Virgin Olive Oil to taste.
8 Baby beetroot , ½ Cup uncooked quinoa, Moro Classic Vincotto , 1/3 Cup Moro Primero Extra Virgin Olive Oil, 150g Pepita seeds, 1/2 Cup goats cheese, 150g Spinach leaves, 150g Rocket leaves
Preheat the oven to 220C. Cook quinoa as per packet instructions. Drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
Place the beetroots into cold water with a pinch of salt. Bring the water to the boil and simmer for 20 minutes. Remove from the heat and strain off the beetroots, letting them cool and remove the skins. Combine the Moro Classic Vincotto, Moro Primero Extra Virgin Olive Oil, salt and pepper in a bowl. Toss the beetroots in the dressing and place on a roasting tray. Roast for half an hour or until cooked through. Once cooked remove the skins of the beetroots.
Place rocket into a serving bowl, add the roasted beetroots and any liquid left over from the roasting. Top with goats cheese and pepita seeds. Drizzle with Moro Vincotto and Moro Primero Extra Virgin Olive Oil, then serve.
4 large ripe tomatoes, thinly sliced, 4 fresh mozzarella balls, thickly sliced, 1/2 cup fresh basil leaves, Moro Classic Vincotto
Arrange the tomato and mozzarella slices.
Drizzle with Moro Classic Vincotto and sprinkle with fresh basil leaves. Serve immediately.
1L Water, Zest & Juice of 3 lemons, Zest & Juice of 3 limes, 3 Cardamon pods, 1 pinch Fennel seeds, 1 pinch Fennal pollen, 3 sticks of Lemongrass, 50g Ginger, grated, 75g Salt, 75g Sugar, 1 Garlic clove, crushed, 2 tbsp Moro Frutal Extra Virgin Olive Oil, 1kg Ice (to cool), 700g Kingfish fillet, Blood orange segments, peel removed, 1/2bunch Watercress, 1bunch Asparagun, sliced thinly, 1stick Celery, finely diced, 25g Pink peppercorns
Brine: Bring the water to boil, add all the ingredients and simmer for 10 minutes. Add ice and cool. To prepare: Place the fillet in the brine and marinate for 2 hours. Thinly slice the fillet and place on a plate, season and drizzle with olive oil. Top with blood orange segments, watercress and thin slices of asparagus.
700g Baby potatoes, halved, 3 tablespoons Moro Primero Extra Virgin Olive Oil, 1 teaspoon Fresh thyme, 200g Green peas, cooked, 250g Baby spinach or mixed leaves, 4 Red radishes, sliced, 2 Spring onions, chopped, 1 Small handful of dill, Salad Dressing, 2 – 3 tablespoons of Moro Sherry Vinegar, 6 tablespoons of Moro Extra Virgin Olive Oil, 1 teaspoon Dijon mustard, 1 tablespoon Lemon juice, 1 tablespoon Honey
Preheat oven to 180C. Place potatoes on a baking tray and drizzle with olive oil until slightly coated. Top with thyme and season with salt and pepper. Roast potatoes for 25 – 30 minutes until slightly golden and crisp. Allow to cool. Combine salad greens, peas, spring onions and potatoes in a large bowl. Sprinkle with dill. To make the salad dressing, combine Moro Sherry Vinegar , Moro Extra Virgin Olive Oil, honey, mustard and lemon juice and whisk gently. Pour over the salad and toss gently. Salt and pepper to season
12 Baby cos lettuce leaves, 1 Avocado, sliced, 12 Peeled cooked King prawns, tails intact, 1 Lime, halved, 1 Red Chilli sliced, seeded or without seeds , Moro Primero Extra Virgin Olive Oil, for drizzling, Coriander leaves, for garnish
Arrange cos leaves on a platter. Nestle sliced avocado and one prawn in each leaf. Drizzle with the juice of ½ lime and Moro Primero Extra Virgin Olive Oil to taste. Sprinkle with fried shallots, fresh chilli slices and served garnished with coriander leaves and the remaining lime cut into wedges.
1 Baby fennel, cut into quarters, 1 Bunch Dutch carrots, scrubbed and trimmed, 1 Red capsicum, deseeded and cut into thick strips, 1 Bunch baby beetroot, scrubbed, trimmed and halved, 1/3 cup Moro Pure Spray Garlic Extra Virgin Olive Oil or Moro Pure Spray Primero Extra Virgin Olive Oil, sea salt and freshly ground black pepper, to taste, 100g feta cheese, crumbled, fresh dill, parsley or basil, for garnish
Arrange vegetables on an oven tray. Spray Moro Pure Spray Garlic Extra Virgin Olive Oil, tossing the vegetables to coat well. Season to taste. Roast at 200°C for 45 minutes until golden. If the vegetables need extra browning grill them for the last 5 minutes of cooking time. Transfer to a serving platter, top with feta cheese, drizzle with a little Moro Primero Extra Virgin Olive Oil and sprinkle with fresh dill.
2 Zucchini, cut lengthwise into thin slices, 1 Punnet cherry tomatoes, 4 Cloves garlic, smashed, ½ cup Moro Balsamic Vinegar with Extra Virgin Olive Oil, Sea salt and freshly ground black pepper, to taste, 4 x 4 Chop lamb racks, cut into double chops, 2 cups Frozen peas, thawed, 2 x 125g Balls buffalo mozzarella, ½ Bunch basil leaves
Char-grill zucchini on both sides until charred. Place tomatoes and garlic in a roasting dish. Drizzle with 2 tablespoons shaken Moro Balsamic Vinegar with Extra Virgin Olive Oil and season. Roast at 200°C for 15 minutes. Meanwhile, season lamb and char-grill until done to your liking. Allow meat to rest 5 minutes. Toss peas and zucchini with tomatoes and roast for 5 minutes until heated through. Arrange vegetables on a large platter or individual plates, top with char-grilled lamb and torn pieces of mozzarella. Drizzle with remaining shaken Moro Balsamic Vinegar with Extra Virgin Olive Oil and finish with basil leaves and a grinding of black pepper.
1 Medium size eggplant, diced, 1 Punnet cherry tomato, cut in half, 1cup Green pitted olives, sliced, ½ Red onion, diced, 2 tablespoons Fresh basil, Salt & pepper, to season, Moro Primero Extra Virgin Olive Oil, 250g Haloumi, sliced, 1 Loaf sourdough bread, cut into 1cm pieces
1. In a hot frying pan, add a drizzle of Moro extra virgin olive oil and cook the eggplant
for 5-8 minutes or until the eggplant is soft. Allow the eggplant to cool down.
2. In a small bowl, add the cherry tomatoes, green olives and red onion, season with
salt and pepper and 1 tablespoon of Moro Primero Extra Virgin Olive Oil.
3. In a separate frying pan on high heat, add the haloumi slices and fry on each side till
4. Toast the sourdough slices.
5. To serve add the haloumi onto the sourdough with 2 tablespoons of eggplant. Then
top with the tomato mix. Add some fresh basil leaves.
6. To finish drizzle with Moro extra virgin olive oil.
If you’re having friends over for dinner, this is the perfect entrée. Enjoy with a glass of Pinot
2 cups Rinsed quinoa, 4 cups Water, Pinch salt, 1 cup Raw almonds, roughly chopped, 1 Large grated beetroot (raw), 1 Large grated carrot, ½ cup Goji berries, 1 bunch Rocket, 1 Fresh pomegranate, 3 Tblsp Moro Primero Extra Virgin Olive Oil, 1 Tblsp Moro Aged Balsamic Vinegar, Juice and zest of 1 lemon, Salt and pepper to taste, A few fresh mint sprigs
Combine your quinoa and water in a pot and add a pinch of salt, then let your quinoa mixture simmer for a further 10-15 minutes on a low heat. When it’s ready the quinoa will grow double in size and it will look like it has sprouted little tails. Take it off the heat and add the beetroot and carrot. Mix it through the quinoa, the heat from the quinoa will start to heat the beetroot and carrot, then add the rocket, almonds and goji berries and mix well.
Cut your pomegranate in half and with the back of a fork tap the seeds out into the mix and stir through the colourful creation, squeeze any pomegranate juice over the top of the salad too. In a little bowl, whisk the olive oil, balsamic vinegar, lemon juice and zest, season the dressing with salt and pepper and pour over the salad.
Top the salad with a few fresh springs of mint.