Recipe origin: Southern France.
Flavour: Tangy, garlic, mayonnaise.
Uses: Hot and cold seafoods, dip, raw and cooked vegetables.
Ingredients: Eggs, garlic, olive oil, lemon juice, spices, salt.
 
 
Flavour: Beetroot with a hint of nutmeg.
Uses: Dip, with baked potatoes, with crudites.
Ingredients: Beetroot, chickpeas, cottage cheese, olive oil.
 
 
Recipe origin: Middle East.
Flavour: Smokey, roasted eggplant.
Uses: Dip, mezze, on flat breads, on its own.
Ingredients: Eggplant, tahini, olive oil, lemon juice, garlic, spices, salt.
 
 
Recipe origin: Developed for Blackwattle Deli, Sydney
Uses: Dip, seafood pasta, crepe and vol au vent filling, in baked potatoe, filling in rolled up slice of smoked salmon, filling in half tomato-cover with mornay and grill.
Ingredients: Crab flavoured fish meat, light cream cheese, MFF fish stock, light cream.
 
 
Recipe origin: Middle East.
Flavour: Creamy, nutty, lemon.
Uses: Dip, pour on olive oli, dust with paprika, add chick peas, olives.
Ingredients: Chick peas, tahini, lemon juice, chilli (5%), salt, spices, garlic.
 
 
Danish Cucumber Salad Danish Style Cucumber Salad Recipe origin: Denmark.
Flavour: Sweetish, crisp, vinegary.
Uses: With patês and terrines, rissoles, beefburgers, frikadeller, in hamburgers, with grilled meats and fish, with vintage cheddar cheese.
Ingredients: Cucumber (45%), vinegar, sugar, mustard seeds, salt.
 
 
Recipe origin: Middle East.
Retail packs : 200 & 500gm
Flavour: Creamy, nutty, lemon
Uses: Dip, pour on olive oil, dust with paprika, add chick peas, olives.
Ingredients: Chick peas, organic tahini, lemon juice, salt, spices, garlic.
 
 
Recipe origin: Mexico.
Flavour: Nutty, mildly spiced, lemony avocado.
Uses: Dip with hot corn chips, crackers or raw vegetables, as spread on salad wraps, with cold chicken, grilled fish and filling in vegetarian burgers, with Mexican foods, in sandwiches and rolls instead of butter.
Ingredients: Fresh avocado, onion, tomato, coriander, lemon and lime juice, salt, chilli, anti-oxidant (e301).
 
 
Flavour: Fresh green olives with a little chilli.
Uses: As a relish, on toasted bread, with seafood, pasta, cold meats, with tuna and steak tartare, on cheese, pizza, dip with raw vegetables.
Ingredients: Green olives (68%, Australian), capers, anchovies, Michael's preserved lemons, olive oil, herbs and spices.
 
 
Recipe origin: Pierre (our chef) and amigos.
Flavour: Medium hot, spicy, coriander.
Uses: Dip with corn chips, raw vegetables, on nachos and tortillas, in baked potato. Add mixed beans for bean salad.
Ingredients: Sour cream, jalapeno chillies, coriander, tomato paste, spices, garlic, salt.
 
 
Recipe origin: Greece.
Flavour: Fresh, minty, creamy cucumber.
Uses: Dip, with seafood, on Mediterranean breads, raw vegetables, on baked potatoes, in crepes.
Ingredients: Yoghurt, cucumber, mint, olive oil, garlic, salt.
 
 
Spiced Olives and Fetta Salad Spiced Olives and Fetta Salad Flavour: Olive and fetta with underlying chilli.
Uses: Side salad, antipasto and mezze platter, fold through pasta, add to (home made) tomato sauce, top sour cream in baked potatoes, add to cooked pizza base, with Michael's Hommos.
Ingredients:Olives (46%), fetta cheese (14%), bulgar (cracked wheat), olive and sunflower oils, lemon juice, carrot, thyme and rosemary, chilli, salt.
 
 
Flavour: Cheesey, tangy
Uses: Dip, on canapes, filling for smoked salmon rolls, baked potatoes, crepes, sandwiches, with grilled and steamed fish, hot in vols au vent.
Ingredients: Light sour cream, spinach (20%), cheeses (15%), artichokes (10%), onion, olive oil, flour, lemon jo\uice, garlic, spices.
 
 
Flavour: Tangy cocktail sauce with sweet, mild chilli.
Uses: With prawns, lobster, crab, grilled and barbecued fish, dressing for prawn and seafood cocktails, in fresh avacado with cold chicken pieces, as dip with sticks of raw, crisp vegetables.
Ingredients: Sweet chilli sauce (48%), canola oil, eggs, vinegar, tomato puree, spices, salt, chilli, sugar and water.
 
 
Flavour: Pure smoked Tasmanian salmon.
Uses: Dip, fingerfood, topping, filling with seafood for spring rolls, filling in flat bread wraps, in baked potatoe, topping on steamed white fish fillets, in fish burgers.
Ingredients: Smoked salmon (31%), cream and cottage cheese, roe, chives, salt, spice.
 
 
Spice Beetroot Remoulade Spice Beetroot Remoulade Recipe origin:.
Flavour: Creamy, mildly spiced, tangy beetroot .
Uses: With fish, prawns, pork, steak, burgers, as small side salad.
Ingredients: Beetroot (35%), canola, oil, eggs, mustard, tomato paste, gherkins, capers, chillies.
 
 
Recipe origin: Pierre, our chef.
Flavour: Tangy fruity creamy tomato.
Uses: Dip, spread, baked potato and crepe filling, with antipasto, with vintage cheddar and cold cider, lasagna filling.
Ingredients: Light sour cream, sun dried tomatoes, mango chutney, parmesan cheese, basil, garlic.
 
 
Recipe origin: Southern France.
Flavour: Anchovies, olives.
Uses: Toasted breads, hard boiled eggs, pizza, dip, seafood, Raw and cooked vegetables.
Ingredients: Anchovies, olives, capers, tuna, garlic, herbs.
 
 
Recipe origin: Greece.
Flavour: Lemony, lightly salty, seafood.
Uses: Dip, on antipasto and mezze plates, filling in rolled up slices of smoked salmon. filling in a fresh white bread and cucumber sandwich.
Ingredients: Tarama (fish roe), bread, lemon juice, olive oil, garlic.
 
 
Michaels Fine Foods
33 Truman Avenue Cromer NSW 2099
Phone: +61 2 9982 8877 Fax: +61 2 9984 7155 Email: info@michaelsfinefoods.com.au