Grilled Asparagus Salad with Parmesan
This grilled asparagus salad is delicious on its own, as a side to some grilled or roasted meat and super with a salmon steak. We quite like it on chargrilled, sliced Ciabatta with a poached egg on top and drizzled with a little extra olive oil. Go to recipe >>
Date and Ginger Olive Oil Scones
What better thing to do on a wet and chilly Sunday morning than whip up a batch of these delicious Date and Ginger Olive Oil Scones, and then spend the rest of the day eating them by the fire with a book and a cuppa? Go to recipe >>
Raspberry and Nectarine Focaccia
This delicious focaccia makes for a fabulous breakfast or brunch bread. Ring the changes with whatever fruit is in season. Blackberry and apple, apricot and almond, banana and blueberry, cherry and chocolate, or pear and grape. Go to recipe >>
Prawn, Mozzarella and Lemon Pizza
Try this pizza as a delicious alternative to more traditional tomato-based pizzas. Wonderfully fresh tasting with the zing of citrus and peppery flavour from the rocket leaves, this is the perfect way to please the seafood lovers in your house. Go to recipe >>
Olive Oil, Chocolate and Hazelnut Brownie
A handy bake to have in the freezer for unexpected guests. I use these brownies as a sweet treat with a cup of coffee. They also work well as an easy dessert served alongside a scoop of ice-cream drizzled with Dunford Grove’s Hazelnut Oil. Go to recipe >>
Leek and Potato Soup with Spinach and Hazelnut Salsa
What better way to spend a snowy morning than keeping warm in the kitchen. This Claire Aldous recipe for Leek and Potato Soup with a Spinach and Hazelnut Salsa is delicious and is very much a case of the whole is greater than the sum of the parts. Go to recipe >>
Bean, Corn and Chicken main course salad
Barbequed corn on the cob makes a super addition to this bean salad and the coriander, lime and avocado give it a Mexican flavour. You could accompany them with some warmed soft tortillas and sour cream. Go to recipe >>
Dunford Grove Lies on the quiet shores of the unbelievably blue Lake Dunstan. We, Jocelyn Robinson and Sandy Black, moved to this stunning spot in May 2015 just in time for harvest. While the first olive trees were planted in 2005 the remaining 450 olives and 400 hazelnuts were planted in 2007. We grow the Italian varietals Leccino, Frantoio and Pendolino – olives best suited to our southern climate.
Often likened to a desert, Central Otago’s extreme weather of very cold winters and hot dry summers provide ideal conditions for growing healthy disease-free trees. Because of this, we are able to practice a spray free regime.