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Classic vinaigrette

Please enjoy this specially made Fine Dining recipe, made with great-tasting Barambah Organics products.


  • 1 anchovy
  • 1 garlic clove
  • Salt
  • Juice from half of a lemon
  • 1 teaspoon Dijon mustard
  • ¼ cup Barambah olive oil


  1. In a mortar and pestle mash the anchovy, garlic and a pinch of salt until it forms a paste. If you don't have a mortar and pestle you can mash it all together on a chopping board.
  2. Squeeze in the lemon juice and mix everything together. Whisk in the mustard.
  3. Pour this into a jar and add the olive oil. Shake the jar until the dressing has emulsified. Season to taste.

With all of the richness of Christmas Day lunch it can be nice to have a crisp green salad for balance. This dressing is perfect with some crisp, bitter greens.

So fresh...from Paddock to Plate