Flavours of the East Olive Oil Suggestions


The oil maker created this this cold pressed olive oil for herself and to share with anyone looking for the fragrant combination of lemongrass and kaffir limes. Add to minced chicken with crushed garlic, ginger, salt and pepper to make kebabs, meatballs and dumplings or simply stir fry with sliced red peppers and celery. Drizzle with this oil before serving. Add to Asian soups or serve on steamed bok choy, choy sum or gai lan with finely sliced garlic mixed into light soya sauce. Add to raw or cooked fish and oysters. Dress fresh prawns with salt, pepper and generous drizzle of East and bar-b-que or grill on high. Make a dipping sauce: ¼ cup East, ½ tbsp. grated palm sugar, 1 tbsp. lime juice, sliced thin hot chilies, ½ tbsp fish sauce and thinly sliced garlic. Pour over steamed fish or chicken or serve as a dipping sauce with steamed prawns, spring rolls and sushi. 

Matt Calder