Enjoy these fabulous ideas by Julie Le Clerc. With simple recipe concepts and assemblage ideas, you can now impress your guests with ease.

Chorizo cooked in red wine
Thickly slice a chorizo collar and place in a saucepan with 1½ cups red wine and 1 Tbsp Pons Sherry vinegar. Simmer gently until liquid is well reduced and syrupy. Serve as a tapas dish.

Crumbed Losada olives
Stuff our pitted Losada gordal olives with slivers of Pons sweet garlic. Roll in Girolomoni '00 flour, then beaten egg, then dry breadcrumbs to coat and fry in EVO. Serve with Sabato aioli.

Porcini & smoked yoghurt paté on crostini
Soak 20g Naturbosco porcini muchrooms in boiling water for 20 minutes to soften. Drain, chop and mix with Zany Zeus smoked yoghurt, season to taste. Spread on Sabato crostini. Garnish with microgreens.

Blue cheese tarts
Warm Sabato blue cheese tarts and top with a dollop of Julie Le Clerc Arabian date chutney.

Salmon & pesto crostini
Spread Sabato caper & almond pesto on Sabato crostini and top with Akaroa smoked salmon or Talatta white anchovies.



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