Recipes



Roasted Stone Fruits & Frangipani Tart
Roasted Stone Fruits & Frangipani Tart
STEP 1 Sweet Shortcrust Pastry Buy or prepare dough for sweet shortcrust pastry, roll out to 3mm thick and lay into a 20cm fluted tart shell. Place into fridge to set. Once set, blind bake on 160°C until golden, remove ba...
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Salmon Rillettes
Salmon Rillettes
Ingredients 125g skinless hot-smoked salmon, flaked 1 kg centre-cut, skinless salmon fillet 1 tbs anise-flavoured liqueur, such as Pernod Salt to taste Freshly ground white pepper 1 celery rib 1 leek, halved lengthwise 1 small...
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Pickled Eggplant
Pickled Eggplant
Ingredients 800g - 1 kg eggplant (about 3 medium sized fruits) ¼ cup kitchen salt 100ml red wine vinegar About 200ml extra virgin olive oil 1 hot chilli, sliced finely, or chilli flakes 2 garlic cloves, peeled and halved...
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Amélie Summer Sangria
Amélie Summer Sangria
1 bottle Amélie ½ cup cherry brandy 1 cup blueberries 1 cup raspberries 1 cup blackberries 1 cup strawberries Club soda, chilled In a pitcher glass mix together the Amélie, cherry brandy and berrie...
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Muscat Espresso Martini
Muscat Espresso Martini
Ice 30ml Campbells Classic Rutherglen Muscat 30ml espresso 30ml Kahlua Coffee beans to garnish Place ice, Classic Rutherglen Muscat, espresso and Kahlua into a cocktail shaker and shake well. Pour into a martini...
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Triple Berry Summer Sangria
Triple Berry Summer Sangria
1 bottle of Campbells Moscato 1 cup strawberries 1 cup raspberries 1 cup blueberries ¼ cup fresh lemon juice ½ cup Rutherglen Muscat Sparkling water Mint to garnish In a large pitcher combine the Mosca...
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Summer Sublime Cocktail
Summer Sublime Cocktail
Large ice blocks 30ml Campbells Rutherglen Muscat 1 lime for juice and garnish Tonic Water Put ice in a tumbler glass and pour in Muscat. Squeeze in juice of half a lime, then fill with tonic water. Mix together and gar...
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