Adam D'Slyva from CODA Restaurant shares with Cobram Estate a few of his favourite recipes using Cobram Estate Extra Virgin Olive Oils.   

Ingredients

Salad Ingredients 

2 balls of That’s Amore buffalo mozzarella

½ cup peas, blanched

2 small zucchini, sliced into rounds, salted and rinsed, season with vinegar and oil.

½ bunch garden mint

1 lemon, to zest

Cobram Estate "Premiere" Extra Virgin Olive Oil

Sherry vinegar

Salt and pepper

Fritter Mix Ingredients 

1 medium leek, diced

2 garlic cloves, crushed

1 tblsp butter

250ml milk

250ml water

125g butter

250g plain flour

6 eggs (approximately)

2 zucchini grated, lightly salted

250g goat’s cheese

Vegetable oil for deep frying

Method

Saute leek, garlic with butter in a saucepan.

Add milk, water and butter and bring to a simmer.

Add flour and cook out until it comes away from the side of pot.

Cool mixture. 

Gradually add eggs one at a time (it may not take them all) add zucchini and goats cheese and mix well.

Then deep fry until golden brown.

Place zucchini, peas, mozzarella and fritters on plates, garnish with mint, and season with the vinegar, and Premiere olive oil, lemon zest, salt and pepper.