Sofrito is typically sautéed in oil as the foundation for sauces, stews, bean and rice dishes. Think of it like a curry paste and use similarly. Heat a generous tablespoon of your sofrito paste in a pan with oil, as the first step in your cooking, then build your recipe from there.
Meals: Condiment
Labneh (Yoghurt Cheese)
Homemade labneh is the perfect place for your out-of date yoghurt. This tangy, thick, creamy yogurt cheese can be used in place of cream cheese, served with fresh veg or spread in sandwiches.
Chimichurri
A silky, flavour-packed condiment to serve over pasta, grilled meats, or vegetables or to add to a salad dressing—basically, just drizzle this over everything and anything.
Dangerous Fetta
A favourite in the Lam household— named and loved by their children back in the day (for the dangerous addition of spicy chilli!) Perfect atop a great big slice of crusty bread or toasted pide.
Feijoa Salsa
A zesty and fruity take on salsa. With fresh and fragrant ingredients it’s easy to make this your own.
Brassica Pesto
Ainstie’s classic pesto, this time with a winter twist—pair with homemade lavosh or crunchy crudités.
Easy Tomato Sauce
This sauce can go with (almost) everything—perfect for pizzas, pastas, and we love it paired with sautéed veg or baked with fish.
Ainstie’s Kale Pesto
This pesto is a pantry staple for Ainstie Wagner, Executive Chef at Government House Tasmania—and we think you’ll love it too!
