It’s Chicken Noodle soup, but with a twist! We’ve added a touch of Asian flavour, a hint of spice, and a subtle kick of chilli to create a warming Oriental-inspired noodle dish. Ginger, lime, and coriander add freshness and zing to this light soup that’s packed with flavour.
Juicy pops of corn, succulent chicken breast, and coconut milk create a nourishing soup of satisfying sweetness and texture. Filling and flavoursome, this soup cures every craving.
Our Hearty Chicken soup is good, honest, old-school soup, ‘like grandmother used to make’. Succulent chicken, flavoursome stock, and classic vegetables combine to create a soup that takes you back to childhood. Mild in flavour yet so nutritious, delicious, and easy to eat, this soup gives you all the taste and comfort of home.
Pumpkin soup is the soup of the nation, so here’s our take on this Aussie classic. We’ve packed as much pumpkin as we can into this recipe, adding stock and seasoning, to create a deliciously simple, full-flavoured soup that celebrates all that’s great about this much-loved vegetable.
Our Hearty Vegetable soup is classic veggie soup with a modern Mediterranean twist! We’ve combined herbs, chickpeas, and delicate spices with staple vegetables for a fresh new take and flavour. Perfect for those who like their soups to have a bit more zing!
Part of the newest additions to our range, we could not be prouder of this product! The smokiness combined with creamy mayonnaise make it the PER-FECT sandwich companion, or cracker dip, or toast spread, or anything spread really…
We use Tasmanian hot smoked salmon, which means it is smoked at a higher temperature than regular smoked salmon, really bringing out the smoky flavour and creating a mouth-watering flaky texture.
Smoked Salmon Brioche Sliders (pictured)
Makes 8 sliders
Preheat oven to 160ºC. Place brioche buns on a baking tray and in the oven for 5 minutes to warm through.
Cut each bun in half then top the base of the brioche bun with Pilpel Smoked Salmon Dip. Add sliced onion, capers and dill and top with the brioche bun lid.
Tuna, creamy mayonnaise and a hint of Dijon mustard are the hero ingredients of this silky, yummy dip. An entertaining staple in your fridge, a great addition to finger food menu for your upcoming celebration, or a delicious sandwich… you can dress it up or keep it simple.
Tuna, Avocado, and Cucumber Sushi Rolls (pictured)
Makes 6 rolls
Optional
Rinse rice under running water until the water runs clear. Place rice and water in a medium saucepan. Bring to the boil. Once boiling, reduce heat to medium and allow to simmer for 15 minutes. Turn heat off, place lid on the saucepan and allow to sit for 10 minutes.
Stir rice wine vinegar through the rice while still warm then allow rice to cool completely before making the sushi.
Cover bamboo sushi mat with cling film. Place nori sheet, shiny side down on sushi mat. With wet hands, add the cooled rice to the centre of the nori sheet and flatten to cover the surface of the nori sheet, leaving a 2cm border around the edges.
Spread with Pilpel Classic Tuna Dip and top with cucumber and avocado slices. Use the bamboo mat to roll the sushi as tightly as possible. Repeat this process to make remaining sushi rolls.
Cut sushi rolls into slices and sprinkle with sesame seeds. Serve with soy sauce, wasabi and pickled ginger.
The unlikely yet unbelievably delicious union of lemon and green chilli bursts with flavour and texture. You’ll love the perfect level of heat from the chilli – which adds a humble kick to the creamy, yet chunky chickpea blend with a chickpea salad topper. Words can’t do this tasty combination justice – try it for yourself!
As authentic as the Mediterranean Sea is wet, our perfectly blended taramosalata gives you a few clues straight up. The first is its name – with that O (instead of A) harking back to a traditional way of doing things. The second is the wonderfully pink colour. Lastly, we use a unique blend of quality sunflower oil and extra virgin olive oil to create an incomparable light, smooth texture. Dairy free and gluten free, this spreadable standard has a saltier, zestier taste – but once you taste it, you won’t go back!
Recipe IdeaTaramosalata Tater Salad (pictured)
Serves 8-10 as a side
Arrange potato slices, peas, eggs and spring onions on a large platter.
Whisk together Pilpel Taramosalata, mayo, sour cream, milk and lemon juice. Season with pepper then drizzle generously over the potato salad. Serve immediately.
If this heavenly dollop had gone to school, its report card would have read, “Makes friends easily.” Because no food can resist the awesomeness of Australia’s finest chickpeas paired with smooth & creamy tahini. Hummous might have been around for 10,000 years, but Pilpel’s creation brings it firmly into the present. With as many ways to use it as there are to spell it, this classic receives a solid A+ and excellent attendance on your plate.
Inspirations
