Online store opens!
Have a look at our honeys from Tasmania. More fine foods from around Australia coming soon.

Free! We would like to have your serving suggestions for these fabulous foods. So email us your ideas and we will show them here or send us a link to your own site.

Try these exciting picnic suggestions from John Gilder. Featured are:
RAP Vintage Cheddar
RAP Pesto Feta Cheese
Quigley's Smoked Tuna Natural
Paradise Beach Pesto Swirl
Tasmanian Leatherwood Honey

All available in Sydney at:
Norton St Grocer, Bondi Junction and Leichhardt
Selected Harris Farm Markets
Macro

Click the Regional Australian Produce link to see more fabulous RAP products and contact us. Enjoy!

Quigleys Smoked Tuna, Ricotta and Pumpkin Pide Pizza

Prep time: 10 mins
Cooking time 25 mins
serves 4

Ingredients:
150 Quigleys smoked tuna cut into chunks
1 lge flat round Pide bread
lemon pepper seasoning
150g ricotta cheese
6 baby bocconcini roughly chopped
100g pumpkin, peeled and coursely grated
2 tbls Extra Virgin Oil
1 sml red onion, finely chopped
1 tbls fresh chives, finely chopped
salt and freshly ground black pepper

Method
Preheat the oven to 220 degrees celcius
Brush both sides of the round Pide bread with olive oil and sprinkle with lemon pepper seasoning
Bake for 3 mins until edges begin to crisp
Prepare remaining ingredients for topping
Remove the base from oven and spread over ricotta, bocconcini, pumpkin and small red onion. Bake for 15 mins until lightly browned on top
Remove pizza from oven and place smoked tuna on top.
Season well with salt and pepper.
Bake for further 3 mins.
Remove and decorate with finely chopped chives.

Quigleys Smoked Tuna and sweet potatoe frittatas
Prep time: 15mins

Cooking time: 30 mins
Serves 6

Ingredients
200g Smoked Tuna, cut into small pieces
300g sweet potatoes, peeled and roughly chopped
2tbs melted butter
1/2 cup fresh breadcrumbs
3 green onions, finely chopped
2tbs garlic, finely chopped
2tbs parsley, finely chopped
5 large eggs, lightly beaten
1tbs sour cream

Method
Preheat oven to 200 degrees celcius
Boil sweet potatoes until just tender. Drain immediately and cool.
Butter a 6 * jumbo cup muffin pan and add in the breadcrumbs to coat the bottom. Bake for 4 mins until toasted
Mix together remaining ingredients in a bowl and season to taste with salt and freshly ground black pepper.
Distribute potatoe evenly between the muffin pans
Pour in egg mixture evenly over potatoe. Bake for 30mins until firm
Cool a little in pan before turning out
Serve hot or cold with salad.

Quigleys Smoked Tuna Creamy Cheese Roulade

Ingredients
100g Quigleys Smoked Tuna
75g Quigleys Smoked Tuna dip
45g soft cream cheese
poppy seeds
8 washed rocket leaves
lemon juice
cracked pepper

Method
Lay tuna so it is overlapping and flat onto a large piece of rectangular plastic wrap
Spread a layer of tuna dip on the tuna
Spread a layer of cream cheese on tuna dip
Sprinkle on poppy seeds
Cover this with rocket leaves (do not overlap)
Lightly squeeze lemon juice over and crack pepper over
Roll length ways
Leave the roulade in the plastic wrap and refrgerate for 12 hours to allow dish to set before slicing
Place slices on toasted foccacia, sesame crackers or serve with a side salad

Quigleys Smoked Tuna and Pesto salad

Ingredients
100g Quigleys Smoked Tuna
Pesto
1 bunch basil
2 cloves garlic
50g roasted pinenuts
40g grated parmesan cheese
30g extra virgin olive oil

Salad
4 Cos leaves
6 halved cherry tomatoes

Method
Place basil, garlic and pinenuts in blender and blend for 30 seconds
Add parmesan and olive oil and blend for further 30 seconds
Season to taste
Make salad with lettuce and tomatoes and place Quigleys Smoked Tuna on top
Pour over required amount of pesto
Garnish with basil leaves and a wedge of lime

Quigleys Smoked Tuna and Bean Salad with Horseradish Vinaigrette
Prep Time: 10 mins
Cooking time: 5 mins
Serves 4

Ingredients:
8 slices of Quigleys Smoked Tuna (approx 200g) cut into pieces
400g baby green beans, topped and tailed
One 400g tin Cannelini beans drained and rinsed
2 tbs apple cider vinegar
2 tbs prepared horseradish
1/3 cup extra virgin olive oil
1 sml red onion finely chopped
100g baby rocket, washed and drained
Cracked black pepper

Method
Boil beans for 3 mins until tender, drain and plunge into cold water to cool
Mix vinegar and horseradish together and whisk in olive oil to combine.
Stir in red onion
Mix in cannelini beans and baby green beans

Quigley's Smoked Tuna on corn pancakes with avocado salsa

prep time: 10mins
cooking time: 8 mins
makes approximately 12 pancakes

Ingredients:

Pancakes:
1 cup self-raising flour
1/2 tsp salt
2 eggs
3 tbs Extra Virgin Olive Oil
1 cup buttermilk
1 cup corn kernals
good dash of Tabasco sauce

Topping:
6 large slices of Quigley's Smoked Tuna (approx 200g)
1/4 cup sour cream
1 large firm ripe avocado, peeled and diced, mixed with 1 tbs lime juice
2 tbs finely chopped chives and dill sprigs
freshly ground black pepper

Method:

Mix flour and salt together in bowl
Mix eggs and buttermilk together with olive oil and slowly beat into flour mixture to make a smooth batter
Mix through corn kernals and tabasco sauce, season with salt and pepper
Lightly oil a non-stick frying pan and pour about 2 2 tbs of batter per pancake, cooking 4 at a time over medium heat
When bubbles start to appear on top, flip pancakes and cook for 3 mins until cooked through
Remove and keep warm while cooking the rest of the mixture.
To serve, spread a little sour cream on each pancake and top with avocado.
Drape round the smoked tuna and garnish with chopped chives, dill sprigs and freshly ground black pepper.

Quigley's Smoked Tuna is available from www.regionalaustralianproduce.com.au

Quigley's smoked tuna and leek risotto

Prep time: 5 mins

Cooking time: 20-25 mins

Ingredients:
150g Quigley's Smoked Tuna roughly chopped
2 leeks, washed and roughly chopped
2 cloves of garlic, finely chopped
250gms Afborio rice
150ml white wine
2 tbs sour cream
4 tbs Extra Virgin Olive Oil
3 tsps of lemon zest
Salt and freshly ground pepper

Method:
Heat oil in heavy-based pan
Saute leeks and garlic for 3 mins
Add rice and cook for 3 mins
Pour in wine and bring to the boil
In another saucepan, heat stock to a simmer
Slowly add stock to rice about 4 tbs at a time until stock is slowly absorbed after each addition
When rice is tender and creamy stir in Quigley's Smoked Tuna, season with salt and pepper and stir in sour cream
Cover the pan and leave for 1 min
Serve immediately garnished with lemon zest.

Quigley's Smoked Tuna is availabel from www.regionalaustralianproduce.com.au

Smoked tuna with spiral pasta, spinach, olives & lemon sauce
prep time: 8 mins
cooking time: 20 mins
Ingredients:
200g Quigleys Smoked Tuna, chopped
300g spiral pasta
3/4 cup vegetable stock
1 bunch English spinach, stalks removed and shredded
juice and zest of 1/2 a lemon
20g butter
2 tbs cream
1/2 cup kalamata black olives, stones removed
salt and pepper to season
Heat vegetable stock in saucepan & add English Spinach, cover and cook for 2-3 mins until wilted
Remove & puree in blender or food processor
Add in lemon juice, butter & cream
Stir in lemon zest
Cook the pasta in a large pot boiling water & drain
Pour in spinach sauce and toss in Quigleys smoked tuna and black olives
Serve immediately with cracked black pepper, salt and garnish with shredded lemon rind
Quigley's Smoked Tuna is available from www.regionalaustralianproduce.com.au