A good dressing or infused oil has the power to transform a dish; shifting the flavour profile, enhancing natural ingredients, and bringing balance to the plate.

Guided by the ethos that ‘Simplicity is the ultimate sophistication’, we’re delighted to share a delicious dressing duo that is both versatile and refined. With bright, zesty notes alongside subtle, fragrant richness, the Citrus Dressing and Orange oil are the perfect accompaniments for raw fish, freshly shucked oysters, or a spring salad of crisp seasonal vegetables.

Chef’s suggestion – Mooloolaba tuna tartare, mandarin, finger lime, orange gel, furikake, citrus dressing – pictured.

CITRUS DRESSING
1 Limes, zest and juice
1 Lemon, zest and juice
1 Grapefruit, zest and juice
2 Orange, zest and juice
1 tsp Sugar
2 Tbs Chardonnay vinegar
125 ml Extra virgin olive oil
1 x Fingerlime, pearls

METHOD
– In a small bowl or jug, combine the zest and juice of the lime, lemon, grapefruit, and oranges. Add the sugar and Chardonnay vinegar, stirring until the sugar dissolves.
– Slowly whisk in the extra virgin olive oil until combined.
– Gently fold through the finger lime pearls just before serving.

ORANGE OIL
16 g orange peel (white pith removed)
1 cup sunflower oil

METHOD
– Carefully peel the oranges, removing all the white pith from the skin.
– Place the peel and sunflower oil into a blender and process until smooth.
– Transfer the mixture to a saucepan and gently heat over medium-high heat until it reaches 104°C. Do not exceed this temperature
– Strain the oil through a fine sieve or coffee filter, then allow it to cool completely.
– Store chilled until ready to use.

Enjoy!