Serving Suggestions

Meat Rubs & Dukkahs – Serving Suggestions

Sprinkle Lemon & Lime Seafood Rub liberally on green prawns and sauté quickly in pan, halfway through cooking add a splash of white wine and cook until prawns are just pink, serve with steamed rice and a simple green salad dressed with Kaffir Lime & White Balsamic Dressing.

Rub oil and Rosemary & Lemon Myrtle Meat Rub on a leg of lamb and cook to your liking.

Spice up your wedges by tossing potato pieces in oil, then sprinkle with Hot & Fragrant Meat Rub before baking in oven.

Sprinkle Lemon & Lime Seafood Rub on salmon steaks before BBQing or pan frying.

Dip crusty Italian bread in good olive oil then in Egyptian Dukkah or Dukkah with a Bite! for a great starter at your next dinner party.


Salad Splash – Serving Suggestions

Honey Mustard Salad Splash is Perenti Café customer’s favourite, it is used on our side salad of mixed green leaves, red capsicum, cucumber, red onion, curly carrot and snow pea sprouts.

For a light lunch or entrée try: mixed salad leaves, slices of avocado and mango, prawns (sautéed in lemon & lime seafood rub), pinenuts and Kaffir Lime & White Balsamic Salad Splash.

To accompany BBQ steak and chats: fetta cheese, kalamata olives, halved cherry tomatoes, cucumber, red capsicum, tossed with Chilli Balsamic Salad Splash.

Smoked chicken summer salad with mixed salad leaves, sliced smoked chicken breast, strawberries, crispy noodles and chopped chives tossed with Lemon Myrtle & Garlic Salad Splash.

Salad Nicoise: tuna pieces, boiled egg segments, tomato, olives, blanched green beans and chat potatoes with Rose & Dorrigo Pepper Salad Splash.

Rocket, Pear and Blue Cheese Salad: mix rocket, crisply prosciutto, sliced pear, crumbled blue vein cheese and chopped walnuts, pour over Red Wine & Aniseed Salad Splash.

A simple green salad with nasturtium flowers and Raspberry Salad Splash is an elegant and flavoursome addition to any meal.


Confitures & Butters – Serving Suggestions

Serve Fig & Ginger jam on your next cheese platter.

Use Lemon Butter or Orange & Passionfruit butter to fill pastry cases for citrus tarts.

Mix Moroccan Beetroot Chutney with sour cream or cream cheese for a fabulous dip.

Use Apricot & Almond Confiture as an accompaniment to roast pork.