Makes 4 main course portions or 6 side serves

Method;
1. Wrap beetroots in tin foil and roast at 170oC, alongside pumpkin cubes
sprinkled with oil, remove when just cooked through
2. Cut the roasted beetroots into 1cm cubes
3. Mix all other ingredients together, then add beetroot and pumpkin

Note: Serve chunky vinaigrette with grilled tofu or tempeh, steamed broccoli and
cauliflower and serve as a salad. Or serve with roasted fish or other meat.

Makes 4 main course portions or 6 side serves

Method;
1. You need to plan this dish three days ahead, start by soaking the lentil’s for 12 hours in water, strain and rinse the lentils.
2. Cover a baking tray with a moist cloth and spread the lentils evenly over the tray, cover the lentils with a second moist cloth and store it in a warm place
3. Check every couple of hours the moisture of the cloth, when they turn dry sprinkle some more water over them.
4. After three days the lentils should carry a long shoot and are ready, remove from the cloth and store in the fridge for up to 3 days
5. Dice the tempeh into 1 cm large cubes
6. Heat Camellia Tea Oil in a pan and roast the tempeh cubes until slightly crispy
7. Add the lentils and roast for another 2-3 minutes
8. Transfer tempeh and lentil mix into a salad bowl and chill to room temperature
9. Mix carrots, cabbage, parsley, salad leafs, almonds, Extra Virgin Camellia Tea Oil, olives, vinegar, salt and pepper through and serve.

Note; Serve this vegan salad as a main course or accompany it with grilled fish or roasted meat of any kind


Serves 4

Method
1. In a soup pot, heat 4 tablespoons of Light Camellia Tea Oil and cook the onion, bacon, carrot, celery, mushrooms and garlic until golden brown.
2. Add lentils, wine, chicken stock, thyme, marjoram and mustard, bring to the boil then simmer on a low heat until the lentils are soft.
3. Using a blender, blend soup until very fine, then pass through a sieve.
4. Reheat, remove from heat, add the Extra Virgin Camellia Tea Oil, balsamic, pepper and seasoning to taste, blend again, serve and garnish with parsley.

Note: Serve with toasted rye bread.


Serves 4

Method
1. Heat light camellia tea oil in a very hot wok, add garlic and onion and cook until golden brown
2. Add ginger and chicken meat, stir fry until meat is golden on all sides
3. Add mushrooms, capsicum, chillies, soy sauce, fish sauce, chicken stock, and cook 1-2 minutes to reduce liquid 
4. Remove wok from heat, stir in spring onions, coriander and thai basil
5. For a variation with an extra smoky flavour, after removing from heat, add a few tablespoons of extra virgin camellia tea oil

Note: Serve with cooked rice or asian style noodles.


Makes 1 medium cake

Method
1. Preheat oven to 160oC
2. In a mixer, blend butter, eggs, sugar and orange zest until foamy
3. In a saucepan, add chocolate and oil and heat slowly until liquid
4. Excluding the bananas, fold all ingredients in a bowl
5. Grease a cake mould with butter
6. ¼ fill cake mould, cover with banana slices, repeat until 3 layers of mixutre and 2 layers of banana
7. Bake for 30 minutes, remove cake from mould and place on cooling rack
8. While still warm, brush cake with apricot jam and sprinkle with coconut

Note: Serve with seasonal fruits or ice cream.

Serves 4 as starter
Allow 12 minutes

Method;
1. Peel and blanch beetroot, once cooked, drain, and slice into thin wedges.
2. Mix beetroot with seeded mustard.
3. Toast off walnuts and chop roughly.
4. Slice ocean trout as thinly as possible on 45° angle and arrange in a single
layer on a plate. (Remember fish should be at room temperature)
5. Using ingredients sparingly, squeeze lemon juice over trout, and season with salt flakes and ground pepper.
6. Sprinkle with baby mint leaves, and toasted walnuts.
7. Spoon beetroot wedges on trout, and give a good drizzle of Extra Virgin Camellia Tea Oil.
8. Serve immediately with slices of oven warmed country style sourdough.

Seves 4
Allow 30 minutes

Method;
1. Heat large frying pan with Camellia Tea Oil until hot.
2. Add garlic, until translucent
3. Add Oysters, cook for 1 minute.
4. Add cooked pasta & parsley and toss for 1 minute
5. Season to taste

Serve immediately with Pasta dura Bread, with green salad for side dish.

Serves 4
Allow 40 minutes

Method;
1. Heat Large Fry Pan and warm Camellia Tea Oil on low heat
2. Add garlic, white or black pepper. Cook for 1 minute.
3. Add herbs, chilli and anchovies.
4. Strain off Pasta water, add hot pasta and parsley to pan, toss and cook for 1 minute

Serve immediately with fresh bread and green salad side dish.

Serves 4
Allow 45 Minutes

Method;
1. Pour Tea Oil into deep frying pan or wok, add sage, bay leaves and garlic. Bring heat up to moderate temperature to avoid burning herbs.
2. Add floured sardines and cook for 2 minutes or until golden brown.
3. Use slotted spoon to place sardines into baking dish.
4. Important: Allow oil to cool for 5 minutes before adding red or brown vinegar.
5. Drizzle Tea Oil and herbs over sardines and allow to cool to room temperature or refrigerate for 20 minutes.

Place cooked sardines on top of rack in baking dish, drizzle Camellia Tea Oil and herbs over sardines, three times over.

Serve with roasted red capsicum & brushetta or sliced fennel salad with extra virgin Camellia Tea Oil and red wine vinegar.


Prep Time: 10 mins
Ready in: 10 mins

Suitable for:  Salad, Sauce/Condiment

The stability of tea oil means this delicious infused oil will store in the fridge for a few weeks without spoiling. It's particularly nice over Asian flavoured stir fries, grilled organic chicken and salads.

Preparation:
Scrape the roots and wash the coriander leaves. Place the whole bunch in boiling water for 20 seconds then blot dry in absorbent towel. Squeeze any moisture from the bunch.

Method:
Blend the oil with the coriander in a food processor until smooth. Strain through muslin and decant into a bottle.
Note: Polyunsaturated oils should be stored in the fridge. Don't worry if they become cloudy, the oil is still safe to use and will clear at room temperature. Olive oil and tea oil can be safely stored in a cool dark pantry.

Makes 20 tbsp servings.


Prep Time: 5 mins
Ready in: 5 mins

A simple but flavoursome dressing made from coriander infused tea oil, perfect drizzled over salads or steamed vegies. Can also be used as a marinade for meat or fish.

Method:
Combine all ingredients together and stir.
For more information on the health benefits and cooking properties of tea oil, visit the Value of Food Database. www.thefoodcoach.com.au

Makes 4 servings


Prep Time: 10 mins
Ready in: 10 mins

Traditional French mayonnaise made with whole eggs and oil is delicious and much better for you than commercial mayonnaise made with sugar, emulsifiers, and other additives. Sadly though in our weight-obsessed society, food with a high-energy value is demonised, and mayonnaise has been blacklisted over the years. Like everything it boils down to how much you eat. If you enjoy it this excellent version made with tea oil, and eat it in moderation you, like French women, won't get fat!

Method:
In a food processor add the egg yolks and salt. With the motor running slowly add the oil drop by drop until it's thick and creamy. Then add the vinegar drop by drop.
Store in the refrigerator in an airtight container.

Makes 1 cup.

Note: The risk of contracting salmonella poisoning from raw eggs is extremely low, particularly eggs from healthy free range chickens, however, pregnant women and the elderly should avoid eating products made from raw eggs.

Makes 8 servings