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“Lamb is mostly eaten on Greek Easter. But for us we love lamb all year round! The best part about this recipe is you can throw it into the oven, which gives you plenty of time to get yourself ready for when your guests arrive. Growing up lamb was a treat as it was an expensive cut of meat to buy, so mum would only buy it on special occasions”, Helena & VikkI Moursellas

  1. In a large bowl whisk together mustard, oil, Greek spice mix and 1 tablespoon of Maldon Sea Salt flakes. Add the lamb to the marinate and coat completely. Place into the fridge to marinate overnight. 
  2. Preheat the oven to 160°C. In a large roasting pan line the base with onion rounds, top with lamb shoulder. Using a small knife make 6 small incisions over the lamb and insert a garlic clove in each. 
  3. Add stock and cover with a large piece of baking paper and tightly cover with foil. Roast for 2 hours and 30 minutes. 
  4. Remove baking paper and foil and increase oven temperature to 190°C and cook for a further 2 hours, basting with liquid and juices every 15 minutes. In the last hour of cooking, scatter potatoes around the lamb along with lemon juice and fresh oregano and cook until potatoes are tender.

Recipe by Helena & Vikki Moursellas. You can buy their new cookbook, OPA!, here.

Golden, flaky cherry tomato and ricotta tarts. Heavenly when eaten warm from the oven, topped with creamy burrata and basil for the ultimate finishing touch! Simple, seasonal, and seriously delicious.

1. Pre heat oven to 200°C. Mix all the everything bagel seasoning ingredients and set aside.

2. Place the pastry onto a lined tray and slice into 4 squares. Mark a 1cm boarder by gently cutting with a knife, but don’t cut all the way through.

3. Mix ricotta, 1 tbsp of thyme, lemon zest, sea salt and pepper until smooth. Spread the ricotta mixture onto the inside part of the pastry.

4. Mix the tomatoes, onion, remaining thyme, oil and a pinch of Maldon Sea Salt until glossy. Arrange the tomato mixture on top of the ricotta. Brush the outside of the pastry with egg then sprinkle with everything bagel mix.

5. Bake for 30-35 minutes or until golden and fragrant.

6. Spoon with burrata, basil leaves and a drizzle of oil before serving.

Recipe by Courtney Roulston.

Sweet, caramelised grapes, salty feta with a good seasoning of Maldon Smoked Sea Salt, served alongside warm pita. A simple yet deliciously bold starter for your next dinner party!

  1. Preheat oven to 200°C. Place the grapes onto a roasting tray and toss them in vinegar, honey and season with Maldon Smoked Sea Salt flakes.
  2. Place into the oven and roast for 20-25 minutes until jammy and caramelised.
  3. Serve the roasted grapes and feta with grilled pita bread.

Recipe by Helena Moursellas.

Is there anything better than sweetcorn cooked over the fire?! The perfect combination of smoky, sweet, spicy and salty with a sprinkling of Maldon Sea Salt. This method of cooking partially steams the corn initially when the husk is on as it heats up. The outer layers will slowly dry out and cook away to reveal the corn kernels, resulting in a lovely smoky and charred flavour. You can also do this on a regular gas BBQ or alternatively boil the corn and serve with the same dressing.

  1. Place the corn over hot coals with the husk on. Cook, turning occasionally for 10-15 minutes, or until the corn husk has cooked away and the cobs are slightly charred, smoky and cooked through.
  2. Meanwhile melt the butter in a small pot and bring it up to a simmer. Add in the hot sauce and stir through.
  3. Grate in the zest and juice from 1/2 a lime.
  4. Once the corn is cool enough to handle, cut into ribs lengthways and arrange on a serving plate. Pour over the chilli butter then season with sea salt flakes.
  5. Scatter with coriander and a grating of cheese before serving.

Recipe by Courtney Roulston

Fresh and full of flavour, this Salted Tuna & Tomato Tartare pairs tender bluefin tuna with sweet cherry tomatoes, a touch of chilli, and a hint of Maldon Sea Salt. Creamy Greek yoghurt and peppery nasturtium leaves add brightness, while salted crisps give the perfect crunch. Quick to assemble and stunning on the plate, it’s a show-stopping starter or light main.

  1. In a bowl combine, tuna, tomato, chives, shallot, chilli and season with Maldon Sea Salt. Drizzle with olive oil, lemon zest and juice and mix to combine.
  2. To serve, spread a serving platter with yoghurt, top with tuna mixture and scatter with nasturtium leaves and chives. Serve alongside crisps.

Recipe by Helena Moursellas

Crispy golden breadcrumbs give way to savoury mince and a jammy-centred egg at the heart of this dish. Rich curry mayo and flaky Maldon sea salt tie everything together in the most addictive way.

  1. Place the cucumbers into a bowl along with 1 teaspoon of salt, vinegar, honey and dill. Mix well then set aside to pickle.
  2. Boil 2 of the eggs for 5 minutes then remove and place into iced water. Peel and set aside.
  3. Place the mince into a bowl along with the spring onion, thyme, chilli, parsley, garlic, lemon zest, black pepper and a pinch of sea salt. Mix well then divide the mixture into 2 portions.
  4. Heat the oil to 170°C in a pot.
  5. Flatten the mince portion out into a 2cm round then carefully wrap each egg in an even layer.
  6. Beat the reaming 2 eggs in a bowl and place the flour & breadcrumbs into 2 separate bowls. Coat the outside of the wrapped eggs into flour, eggs then breadcrumbs to coat.
  7. Fry the eggs for 5-6 minutes, or until golden and cooked through. Drain on kitchen paper.
  8. Pour 1 tablespoon of the hot oil over curry powder to infuse then mix into mayonnaise and a lemon juice.
  9. Slice the eggs then season the yolks with sea salt. Spread curry mayo onto serving plates then top with scotch egg, pickled cucumber and extra dill sprigs.

Recipe by Courtney Roulston

Bring all the fresh, zesty flavours of a classic Mojito cocktail to your Christmas celebrations with this show-stopping trifle. Layers of light olive oil sponge, tangy lime and mint curd, refreshing lemonade jelly, silky Chantilly cream, and crisp meringue come together in a stunning layered dessert. Finished with a delicate sprinkle of Maldon Sea Salt, each bite delivers the perfect balance of sweet, citrus, and minty freshness – making this Mojito Trifle a refreshing and festive centrepiece for any holiday table.

Meringue

  1. Heat the oven to 90°C, fan forced.
  2. Place the Maldon Sea Salt and gold lustre dust into a small bowl and mix to coat. Set aside until required.
  3. Line a baking tray with a sheet of baking paper. Spray a small amount of oil over the baking paper, then use a sheet of paper towel to remove the excess.
  4. In a heat-proof bowl, place the egg whites and sugar, then whisk over a saucepan of simmering water until the mixture reaches 60°C.
  5. Transfer the mixture into the bowl of a stand mixer fitted with a whisk attachment and whip to firm peaks.
  6. Spread the meringue into a thin layer over the prepared baking mat.
  7. Sprinkle the surface with the gold sea salt and bake in the preheated oven for 2 hours. If the meringue is still soft once cooled, simply bake for a further 30 minutes or until completely dried out.

Rum Soak

  1. Place the water and sugar into a saucepan and gently heat until the sugar has dissolved.
  2. Remove from the heat, add the rum, and mix to combine.
  3. Set aside at room temperature while you prepare the Olive Oil Sponge.

Olive Oil Sponge

  1. Heat the oven to 160°C, fan forced.
  2. Grease a square baking tin, 230mm x 230mm and 50mm in height, with vegetable oil then line the base and sides with baking paper.
  3. Place the eggs and sugar into the bowl of a stand mixer fitted with a whisk attachment and whip until light and fluffy, approximately 5 minutes.
  4. Meanwhile, in a separate bowl, combine the sieved flour, almond meal, baking powder, and Maldon Sea Salt.
  5. Slowly stream the lukewarm milk into the egg mixture while continuing to whisk.
  6. Add the combined dry ingredients and whisk to incorporate.
  7. Lastly, slowly stream in the olive oil while whisking.
  8. Transfer the batter into the prepared baking tin and bake in the preheated oven for approximately 23 minutes, or until the sponge bounces back when gently pressed in the centre.
  9. Remove from the oven and immediately brush the surface with all of the prepared Rum Soak.
  10. Allow to cool completely in the refrigerator.

Note: The Olive Oil Sponge can be stored in the refrigerator for up to 1 day prior to assembling the trifle.

Lime & Mint Curd

  1. Soak the gelatine in a bowl of cold water. Once soft and pliable, gently squeeze to remove the excess water, then set aside until required.
  2. Place the eggs and sugar into a bowl and whisk by hand to combine.
  3. In a saucepan, combine the lime juice, mint, vanilla, and Maldon Sea Salt then bring to a boil.
  4. Pour the hot lime juice mixture over the combined eggs and sugar while whisking to incorporate.
  5. Transfer the mixture back into the saucepan and stir continuously over medium heat.
  6. Once it begins to boil, continue stirring for a further 30 seconds, until the curd thickens.
  7. Pass the curd through a fine sieve and into a jug.
  8. Add the pre-soaked gelatine and white chocolate and emulsify with a stick blender.
  9. Add the room temperature butter a quarter at a time and emulsify.
  10. Transfer the curd into a clean bowl, cover the surface with plastic wrap, and chill in the refrigerator overnight, or for a minimum of 6 hours.

Lemonade Jelly

  1. Place the lemonade (A) and gelatine sheets into a saucepan and allow to stand for 10 minutes.
  2. Place the saucepan over low heat and stir until the gelatine has dissolved.
  3. Remove from the heat, add the lemonade (B), and stir to combine.
  4. Pour the mixture into a bowl, cover the surface with plastic wrap, and allow to set in the refrigerator, for a minimum of 4 hours.

Chantilly Cream

  1. Soak the gelatine in a bowl of cold water. Once soft and pliable, gently squeeze to remove the excess water, then set aside until required.
  2. Place the cream (A) and sugar into a saucepan and bring to a boil.
  3. Remove from the heat, add the pre-soaked gelatine, and whisk by hand until dissolved and incorporated.
  4. Add the cream (B) and whisk to combine.
  5. Transfer into a clean bowl, cover the surface with plastic wrap, and chill in the refrigerator for a minimum of 6 hours.

Assembly

  1. Transfer the chilled Chantilly cream into the bowl of a stand mixer fitted with a whisk attachment and whip to medium peaks.
  2. Create alternating layers of olive oil sponge, whipped Chantilly cream, lime and mint curd, and lemonade jelly in a trifle bowl.
  3. Break the prepared meringue into shards and arrange on top.
  4. Lastly, garnish with sprigs of fresh mint.

Note: Store in the refrigerator for up to 4 days.

Recipe by Kirsten Tibballs.

Crispy, aromatic, and utterly irresistible, this homemade lavosh is infused with fresh thyme and finished with a generous sprinkling of Maldon Sea Salt. Perfectly thin and delicate, it’s ideal for entertaining, adding elegance and crunch to cheeseboards, dips, or antipasti spreads. Simple to make yet impressive to serve, these lavosh crackers bring a touch of gourmet flair to any gathering.

  1. Melt the butter, then allow it to cool to room temperature.
  2. Place the baker’s flour, sugar, Maldon Sea Salt (A), and fresh thyme leaves (A) into the bowl of a stand mixer fitted with a paddle attachment and mix on low speed to combine.
  3. Add the milk and water and mix until the ingredients come together as a smooth dough.
  4. Add the melted and cooled butter and continue to mix on low speed until well combined.
  5. Press the dough into a flat, even square, wrap in plastic wrap, and chill in the refrigerator for a minimum of 2 hours, preferably overnight.
  6. Once the dough has chilled and you are ready to roll, heat the oven to 170°C, fan forced.
  7. Grease a baking tray by brushing it with olive oil. Reserve the remaining olive oil to brush on top of the Lavosh before baking.
  8. Working with half of the chilled dough at a time, on a lightly floured workbench, roll it out to a 30cm x 40cm rectangle. With clean hands, gently stretch the dough to get it a little thinner without it tearing.
  9. Use a pastry wheel cutter to trim off the edges of the square.
  10. Cut the dough in half, then into strips, 3cm in width.
  11. Arrange the strips over the prepared baking tray, brush the top with olive oil, then sprinkle generously with Maldon Sea Salt (B) and fresh thyme leaves (B).
  12. Bake in the preheated oven for 10-15 minutes, until puffed and golden brown in colour.
  13. Allow to cool completely at room temperature prior to serving.

Note: Store in an airtight container at room temperature for up to 1 week.

Recipe by Kirsten Tibballs.

Indulge in the perfect balance of sweet, salty, and creamy with this Peanut and Milk Chocolate Ice Cream Bark. Rich layers of milk chocolate is paired with a silky, no-churn peanut butter ice cream, then topped with crisp roasted peanuts and a finishing sprinkle of Maldon Sea Salt. Each bite delivers a delightful snap of chocolate, a cool, velvety center, and that signature crunch of delicate Maldon Sea Salt flakes.

No-Churn Peanut Butter Ice Cream

  1. Place the cream (A) and vanilla into a saucepan and bring to a boil.
  2. Pour the hot cream mixture over the white chocolate and whisk by hand until the chocolate is completely melted and combined.
  3. Add the cream (B) and whisk to incorporate.
  4. Cover the surface of the ice cream base with plastic wrap and chill in the refrigerator for a minimum of 5 hours, preferably overnight.
  5. Lightly grease a baking tray, approximately 250mm x 380mm, then line with baking paper.
  6. Place the condensed milk, peanut butter, and Maldon Sea Salt into the bowl of a stand mixer fitted with a whisk attachment and whip until the ingredients come together.
  7. Add the chilled ice cream base and continue to whip to soft-medium peaks.
  8. Spread the mixture evenly over the prepared baking tray and use a palette knife to create a flat surface.
  9. Place into the freezer for a minimum of 5 hours to set.

Milk Chocolate Coating

  1. Once the ice cream has frozen, melt the chocolate in a microwave-safe plastic bowl in 30-second increments, stirring in between until completely melted.
  2. Add the oil and stir to combine.
  3. Pour approximately half of the chocolate, a small amount at a time, over the slab of ice cream, immediately spreading it with small palette knife until completely coated.
  4. Place a sheet of baking paper on top and flip the ice cream over and remove the tray and lining.
  5. Repeat to coat the second side with the remaining chocolate.
  6. Before the chocolate sets, scatter the chopped peanuts over the surface and generously sprinkle with Maldon Sea Salt.
  7. Cut the ice cream bark into shards.

Note: Store in an airtight container the freezer for up to 14 weeks.

Recipe by Kirsten Tibballs

This comforting Rigatoni with Polpette in Sugo by the talented Julia Busuttil Nishimura is everything you crave in a winter dish — rich, hearty, and full of flavour. Tender meatballs simmer in a classic tomato sugo, brought to life with the clean, bright finish of Maldon Sea Salt. It’s simple, soulful cooking at its best.

  1. Make the polpette by placing the bread in a small bowl and pouring over enough milk to just cover the bread. Allow it to soak for 15 minutes then squeeze out the excess milk and crumb in the milk-soaked bread into a large bowl. Add the pork and beef mince, egg, Parmigiano Reggiano and nutmeg. Season well with Maldon sea salt and black pepper. Roll into walnut sized balls and set aside in the refrigerator for 10 minutes.
  2. Meanwhile, make the sauce by warming the oil in a pan over a low-medium heat. Add the onion, parsley stalks and a good pinch of salt and cook for 10 minutes, stirring often, until the onion has softened. Pour in the passata, add 400 ml of water and a good pinch of Maldon sea salt. Bring to a simmer.
  3. Meanwhile, heat the oil in a frying pan over a high heat and brown the meatballs. Transfer to the sauce and reduce the heat to low. Simmer gently for 45 minutes – 1 hour or until the sauce is thick and rich and the meatballs are tender and plump. Season to taste. If the sauce thickness too much, add a little more water as it cooks.
  4. Cook the pasta in a large pot of generously salted water until al dente and transfer the pasta to a large bowl, reserving some of the pasta water. Add a few ladlefuls of the sauce into the pasta, adding some pasta water if needed and toss to coat. Add the remaining meatballs and sauce and top with plenty of parmigiano reggiano and serve.

Recipe by Julia Busuttil Nishimura.