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  • Calamari tubes 1.5 kg
  • Chorizo 125.0 g
  • Eggs, large (class A) 2.0 pc
  • Cheese, Cheddar 75.0 g
  • Knorr Professional Original Chicken Breading 5KG
    Knorr Professional Original Chicken Breading 5KG
    80.0 g
    Added to cart: Knorr Professional Original Chicken Breading 5KG
  • Robertsons Spice for Fish
    Robertsons Spice for Fish
    5.0 g
    Added to cart: Robertsons Spice for Fish
  • Bread crumbs 50.0 g
  • Flour, all purpose 150.0 g


  • White Bread Slices 50.0 g
  • Knorr Tomato Pronto
    Knorr Tomato Pronto
    500.0 g
    Added to cart: Knorr Tomato Pronto
  • Red pepper 120.0 g
  • Sugar 10.0 g
  • Garlic, cloves 20.0 g
  • Cream 100.0 ml
  • Robertsons Paprika
    Robertsons Paprika
    10.0 g
    Added to cart: Robertsons Paprika
  • Robertsons Cayenne Pepper
    Robertsons Cayenne Pepper
    5.0 g
    Added to cart: Robertsons Cayenne Pepper
  • Cucumber (diced) 263.0 g
  • Vinegar, red wine 30.0 ml
  • Olive oil 30.0 ml

Basil and Tomato Bruschetta

  • Baguette 280.0 g
  • Olive oil 50.0 ml
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    5.0 g
    Added to cart: Robertsons Veggie Seasoning
  • Pesto, green 10.0 g
  • Sun-dried tomato pesto 10.0 g


  1. Calamari

    • Wash the calamari tubes and pat dry.
    • Finely dice the chorizo.
    • Beat the eggs.
    • Mix together the chorizo and cheddar cheese. Stuff the mixture into the calamari tubes.
    • Mix together the Knorr Original Chicken Breading, Robertsons Fish Spice and Panko bread crumbs.
    • Dip the stuffed calamari tubes into the flour, then into the beaten eggs, and then into the bread crumbs mixture.
    • Place in a tray and freeze. Once frozen, pack into desired portions.
  2. Gazpacho

    • Remove the bread crust. Break the bread into pieces and soak in cold water for 5 minutes. Squeeze the water from the bread and place in a food processor with the Knorr Tomato Pronto.
    • Chop and deseed the red peppers.
    • Chop the garlic cloves.
    • Lightly whip the cream.
    • Blend together the red peppers, garlic, sugar, Robertsons Paprika, Robertsons Cayenne Pepper, cucumber and vinegar until smooth. While the motor is running, add the oil and season to taste. Chill for 2 hours.
    • Just before service, squeeze fresh lime juice over the the gazpacho. Upon service, top with the cream to make it look like a 'cappuccino'.
  3. Basil and Tomato Bruschetta

  4. Preheat the oven to 160˚C.
  5. Slice the baguette.
  6. Mix together the oil and Robertsons Veggie Seasoning. Brush the mixture on the baguette slice and bake in the preheated oven for 15 – 20 minutes.
  7. Store in a sealed container until ready to use.
  8. Just before service, brush with the basil pesto and sun-dried tomato pesto.
  • Serving Dish

    Serving Dish: Deep-fry the calamari tubes at a 160oC if it is straight out of the freezer. Pour the gazpacho into a shooter glass, top with lightly whipped cream and dust with nutmeg. Serve two slices of bruschetta, one with basil pesto and the other with sun-dried tomato pesto. Be sure to serve with a wedge of lime as this really brings out the flavours.
  • Chef's Tip

    The gazpacho freezes beautifully, so you could possibly serve it as a granita as opposed to a cold soup. You can change up the cheese by using a brie or camembert, which will give it a totally different texture and mouthfeel. This will also add creaminess and richness to the starter.