The Wheeling Gourmet's Entries In The ‘Olive Oil’ Collection




Aioli is a glorious sauce, if you like garlic. Basically a garlic mayonaise, it originally comes from the South of France. Making your own is worth it.


Fresh Tuna, Asparagus, Green Beans and Pea Salad

The clean flavours and textures of fresh peas, beans and asparagus mix well. The tuna accompanies the salad very well.


Pork Medallions with Mint Salsa Verde

Pork Medallions with Salsa Verde.

Salsa verde is such a simple sauce to make - fresh and complex taste in the mouth. You could use lamb instead of pork, too.


Nic's Caesar Salad

Caesar Salad in a large glass bowl.

Caesar salad is a classic with many interpretations. People seem to always love my version of it!


Chicken Brochettes, Marinated In Olive Oil And Lemon Juice

Chicken brochettes with zuchini, bell pepper and mushroom

Marinated chicken brochettes make a nice Summer meal - especialy if you have access to "farm fresh" vegetables.


Dory Fishcakes, Spicy Lime and Olive Oil Sauce

Dory Fishcake

This fishcake makes a really good appetizer. Easy and quick to prepare. Subtle flavours that'll impress your guests.



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How Not To Burn Flour When Browning Meat

Someone asked about recipes calling for flouring meat before browning it for stews - I explain how to avoid burning the flour, and point out flour is not always necessary.

Mixing Oil & Butter

Use half vegetable oil and half butter (not margarine) when you panfry foods on high heat in a pan.


Cookery has become a noble art, a noble science; cooks are gentlemen. Robert Burton

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