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Our Favorite Recipes!

Portobello Mushrooms

Sautee 1-2 mushrooms for each person in a hot pan with a cup of water, 1 spoonful of Herb Spread, a knob of butter or extra spoonful of olive oil, Tamari and a sprinkle of Italian Herb Salt. Flip and do both sides quickly - about 3-5 minutes each side depending on size of mushroom - until just soft.

Then place into roasting dish and grill in the over for about another 5 minutes, stalk side up with a spoonful of Herb Spread and a slice of Camembert cheese optional.

Vegetarian Lasagne - with dairy and gluten-free options - 45 minutes to prepare

You will need:

A packet of Lasagne (or use gluten free) * 2 tins chopped tomatoes (Ceres Organic is best)

* 1 tin of beans (Ceres organics kidney beans are ideal)

* 1 onion, bunch of silverbeet, any seasonal vegetables such as mushrooms, brocolli, carrot

* Olive Oil, Salt and Pepper

* Tasty Cheese or Dairy Free Cheese alternative (sauce mix or mozerella by Angel Food)

* Optional - tofu, cottage or feta cheese

* Waiheke Herb Spread

Turn your oven on to 150deg (moderate)

Boil sheets of lasagne - enough to cover the size of your dish x 3 or use fresh lasagne. (takes about 15-20minutes). Our dish is (30x20cm)

While your lasagne is boiling, steam silverbeet (10min). Also quickly steam any other finely chopped vegetables you wish to add (5min)

Toss these together with a little olive oil and a pinch of salt. Brush olive oil on the bottom of the dish and lay down your first layer of cooked lasagne.

Mix your 1st tin of tomatoes together with the drained/rinsed beans, and stir through a spoonful of Herb Spread and finely chopped onion.

Spread this over the first layer of lasagne, then add another layer of lasagne. Mix your 2nd tin of tomatoes together with the vegetables, olive oil,

(tofu, cottage or feta cheese) and another spoonful of Herb Spread. Spread this over the 2nd layer of lasagne, then add the top layer of lasagne. Grate plenty of tasty cheese or dairy free cheese alternative over the whole top layer then bake in the hot oven for 20 - 30minutes or until cheese is golden brown. Serve with a fresh green salad drizzled with fresh Herb Spread!

Roast Chicken and Vegetables with Herbs

Baste your chicken (or other roast meat) with Herb Spread before roasting.

Make your own stuffing by blending 1 cup of oats / breadcrumbs / quinoa (gluten free),

1/2 cup of flour /rice flour (gluten free), 1/2 cup of water, 1/4 tsp of Waiheke Italian Herb Salt,

and 2 tablespoons of Herb Spread.

Baste your roast vegetables with Herb Spread before / after roasting for extra flavour, texture and crispness! 

Pizza with Herb Spread

Baste a layer of Herb Spread over the base of your pizza along with the tomato paste to add loads more flavour, texture and nutritional qualities!

Add any other toppings of your choice - try roast broccoli, kumara, pumpkin, feta, pine-nuts, tofu, or kidney beans as a vegetarian options. 

Pink Salmon with Herb Spread

Baste Herb Spread and a sprinkle of Native Herb Salt over your salmon before placing in a roasting dish with tomatoes / onions.

Pour rice or coconut milk into the dish so it fills 1/3 of the level of the dish to keep the fish moist.

Bake for about 20 minutes in a moderately hot oven or until the fish is just cooked and half of the liquid has evaporated.

Serve with basmati rice and a sprinkling of micro greens!  

Asian Noodle Stir Fry or Soup

Add a spoonful of our Asian Herb Spread to your Thai soups, salads, or stir-fries to provide that authentic Asian flavour - with Coriander, Chilli, Ginger, Lemongrass and Garlic !

Other Ideas for our Asian Herb Spread - Rice paper wraps - soak rice paper sheets in water, then wrap thin long slices of carrots, celery, cucumber, bok choy or other seasonal vegetable with a spoonful of Asian Herb Spread + Chilli or Soy Sauce.

Send us your Favourite Herb Spread Recipe!

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