Dukkah (pronounced dook-ah) has Middle Eastern origins but is a very popular seasoning in Australia. It is also good on fish, raw vegetables, and pita bread toasted with olive oil.
Serves 4 to 6 — Recipe adapted from loveandlemons.com
The proprietress of Nullamunjie, Annetta “Annie” Paterson, served these delectable crostini to me and my Merry Band of Tasters at a dinner at her home in Melbourne. We loved them and implored her to share the recipe, which she adapted from one of the many cookbooks in her collection.
Serves 4 — Recipe adapted from Plenty: Vibrant Vegetable Recipes from London’s Ottolenghiby Yotam Ottolenghi (Chronicle Books, 2011)
We love the silkiness and flavor of roasted bell peppers. But for an even easier preparation, stuff the tuna filling into mini bell peppers or brined piquillo peppers
Serves 8 — Recipe adapted from Lidia’s Italy by Lidia Bastianich (Knopf, 2007)
This salad is a visual and textural beauty that will be the talk of your seasonal table. Serve a cruet of extra virgin olive oil on the side for a transcendent experience.
Serves 6 — Recipe adapted from gnarlyhead.com
Annie Paterson, the multitalented proprietress of Nullamunjie Olive Oil in Australia, generously shared one of her signature recipes when we got together. The hazelnuts provide another punch of healthy fats. Serve slices with fresh berries and, for a touch of indulgence, vanilla ice cream or a dollop of whipped cream.
Serves 8 — Recipe courtesy of the Fresh-Pressed Olive Oil Club