Recipes from Among the Vines
Inspired by the food, family and shared tables of the Hearts & Vines series, this page is where you will find recipes connected to the world of Maria Lee Books.
From rustic bakes to seasonal dishes, these are recipes made for slow afternoons, good company and a little taste of life among the vines.
Rosemary & Sea Salt Focaccia, the Easy Way
We do not make the focaccia ourselves.
There are far better bakers around than we are, so we buy a good plain focaccia and add our own finishing touches at home. It is also a lovely excuse to support a local bakery.
What you will need
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One plain focaccia
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A few sprigs of fresh rosemary
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Sea salt flakes
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Greaseproof paper
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A good South Australian extra virgin olive oil
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Balsamic vinegar
How we serve it
Add a few sprigs of rosemary and a generous sprinkle of sea salt to the focaccia.
Wet a sheet of greaseproof paper under the tap, scrunch it into a ball and squeeze out the excess water. Open it back up, wrap it around the focaccia and place it in a moderate oven until the bread is warmed through.
The damp paper helps stop the bread from drying out and gives it that lovely, freshly warmed feel.
Tear the focaccia into generous pieces and serve with extra virgin olive oil and balsamic vinegar for dipping.
Our rosemary often comes from our neighbours, who have transformed the council strip outside their home into a small herb and vegetable patch for the street. I love that something so simple can create such a sense of community.
Inspired to make your own?
Our easy version is perfect when you want to support a local baker, but those who would rather make focaccia from scratch can always visit Jamie Oliver or Inspired Taste websites for focaccia recipes.
Black Garlic Hummus with Warm Turkish Pide
One of the flavours I brought home from our Uluru road trip was black garlic.
We had a black garlic hummus-style dip at Pira Pool Bar at Ayers Rock Resort, and it was one of those dishes that stayed in my mind long after the trip was over.
Black garlic is not a native Australian bushfood. It is regular garlic that has been slowly aged until it becomes dark, soft, sweet and deeply savoury. The flavour is much gentler than fresh garlic, with almost caramel-like depth.
This is my own simple version, inspired by that meal and designed to be served in the middle of the table with warm Turkish pide.
Ingredients
For the hummus
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1 x 400g tin chickpeas, drained and rinsed
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2 tablespoons tahini
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2 to 3 black garlic cloves
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Juice of 1 lemon
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2 tablespoons extra virgin olive oil
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2 to 4 tablespoons cold water
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½ teaspoon ground cumin
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½ teaspoon sea salt, or to taste
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Freshly ground black pepper
To serve
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Extra virgin olive oil, for drizzling
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A few pieces of chopped black garlic
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A pinch of sea salt
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Warm Turkish pide bread
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Optional: a small sprinkle of wattleseed for an Australian-inspired finish
Method
Place the chickpeas, tahini, black garlic, lemon juice, olive oil, cumin and salt into a food processor.
Blend until the mixture begins to come together.
Add the cold water one tablespoon at a time and continue blending until the hummus is smooth and creamy. You may need a little more or less water depending on the consistency you prefer.
Taste and adjust the seasoning. Add a little more lemon if you like it brighter, another piece of black garlic if you want a deeper flavour, or a little more salt if needed.
Spoon the hummus into a shallow serving bowl and use the back of a spoon to create a few swirls across the surface.
Drizzle generously with extra virgin olive oil.
Finish with chopped black garlic, freshly ground black pepper and a small pinch of sea salt.
If you have wattleseed, a very light sprinkle over the top adds another layer of flavour and a little nod to our Red Centre inspiration.
Warm the Turkish pide
Warm the pide in the oven until it is soft inside and lightly crisp around the edges.
Cut or tear it into generous pieces and serve immediately alongside the hummus.
Then put everything in the middle of the table and let everyone help themselves.
