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Roasted Garlic SpaghettiRoasted Garlic Spaghetti


  • 1 garlic bulb
  • 2 tablespoons plus 2 teaspoons olive oil
  • 1/2 lb uncooked spaghetti
  • 1 cup shredded Parmesan cheese (4 oz)
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons chopped fresh basil leaves or fresh Italian (flat-leaf) parsley

Step 1: Heat oven to 350°F. Carefully peel paper-like skin from around bulb of garlic, leaving just enough to hold garlic cloves together. Cut 1/4 to 1/2 inch from top of bulb to expose cloves. Place cut side up on 12-inch square of foil. Drizzle with 2 teaspoons of the oil; wrap securely. Place in pie plate or shallow baking dish.

Step 2: Bake 45 to 50 minutes or until garlic is tender when pierced with a fork. Cool 5 minutes. Gently squeeze garlic out of cloves onto cutting board; finely chop. Set aside.

Step 3: In 4-quart saucepan or Dutch oven, cook spaghetti as directed on box; drain. Return to saucepan; toss with roasted garlic, remaining 2 tablespoons oil, 1/2 cup of the Parmesan cheese, the salt, red pepper flakes and basil. Sprinkle with remaining 1/2 cup Parmesan cheese. Serve immediately.  







Garlic Bread knots


For the dough:

  • 1 ¼ cup all purpose flour

  • 1 cup bread flour

  • 1 ½ tsp active dry yeast

  • 1 cup room temperature water

  • ½ tsp salt

  • 2 Tbsp olive oil, plus more for oiling bowl


For the everything spice mix:

  • 1 Tbsp poppy seeds

  • 1 Tbsp toasted sesame seeds

  • 2 tsp dried garlic flakes

  • 2 tsp dried onion flakes

  • 1 tsp coarse salt


    For the garlic butter:

  • 1 ½ Tbsp olive oil

  • 3 Tbsp unsalted butter

  • 3 cloves garlic, minced



For the dough:

1. In the bowl of an electric mixer fitted with a dough hook, combine all dough ingredients on low speed.
2. Once the dough starts to come together, turn the mixer up to medium to knead for 3 minutes.
3. Turn the dough out onto a lightly floured or lightly oiled surface and knead by hand for an additional 3-5

minutes, until the dough is tight and smooth.

6. Lightly oil a large bowl and place the dough into the bowl.
7. Cover the bowl with a kitchen towel and place it in a warm spot to rise for 1 hour or until it has doubled in size.

For the everything spice mix:
1. Combine all ingredients together in a bowl.
2. Transfer the spice mix onto a large plate for easy rolling.

For the knots:
1. After the dough has doubled in sized, turn it out of the bowl onto a lightly floured or oiled surface and resist the urge to deflate and knead it.
2. Roll out the dough to a 6-inch by 12-inch rectangle with a rolling pin. Don’t over work the dough!
3. Cut the rectangle into twelve 1-inch strips with a knife or pizza roller.
4. Using lightly floured hands, roll each strip in the everything spice mix and knot the dough.
5. Place the knots on a lightly greased baking sheet, cover with a kitchen towel and place them in a warm spot to rise for 1 hour.
6. Pre-heat the oven to 400°F and bake the knots for 12-15 minutes, rotating the baking sheet halfway through for even baking.

For the garlic butter:
1. Combine the olive oil, butter and minced garlic in a small pan.
2. Heat over medium-low until the butter has melted and the garlic is fragrant, about 1-2 minutes.
3. When the knots come out of the oven, brush each generously with the garlic butter, making sure to get the minced garlic onto the knots.



 30 Cloves of Garlic Sauce


30 Cloves of Garlic Sauce


  • 3 Tbsp olive oi

  • ½ cup chopped garlic (30 cloves)

  • 1 sprig fresh rosemary

  • ¼ tsp kosher salt

  • ⅓ cup white balsamic vinegar

  • ¼ tsp freshly ground white peppercorns

  • 1 Tbsp extra virgin olive oil


Step 1:

In a medium pan over medium heat, add olive oil, chopped garlic, rosemary sprig and salt. Sauté garlic gently, without colouring, until garlic has softened and rosemary has released its fragrance, about 5-6 minutes. Add vinegar and bring to a low simmer. Reduce heat down to a medium low and let sauce reduce to one third of original volume, stirring occasionally.

Step 2:

Remove from heat and discard rosemary sprig. Season with white pepper and kosher salt to taste. Finish with extra virgin olive oil, stirring in to form a loose paste. Keep warm until ready to use.


Garlic and Herb Grilled Sweet Potato Fries


Garlic Herb Grilled Sweet Potato Fries


  • 6 large sweet potatoes

  • Salt

  • 5 Tbsp olive oil

  • 6 cloves garlic, finely chopped

  • 2 tsp finely chopped fresh thyme leaves

  • ¼ tsp red chili flakes

  • 2 Tbsp fresh flat-leaf parsley, finely chopped


Step 1:

Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 15 minutes. Drain and let cool slightly.

Step 2:

Heat the grill to high

Step 3:

While the potatoes are cooling, heat 2 tablespoons of the oil in a small sauté pan on the grates of the grill. Add the garlic, thyme and chili flakes and cook until the garlic is just soft, about 45 seconds. Remove from heat.

Step 4:

Slice each potato in half lengthwise then slice each half into 3 or 4 wedges, depending on the size. Brush the wedges with the remaining 3 tablespoons of oil and season with salt. Grill until lightly golden brown and just cooked through, about 6 minutes. Remove to a platter and immediately toss with the garlic mixture and chopped parsley.



Butterflied Lobster Tails with Garlic-Lemon Butter


Butterflied Lobster Tails with Garlic-Lemon Butter


  • 4 fresh frozen lobster tails

  • ⅓ cup salted butter

  • 1 head garlic, minced

  • 1 small bunch chives, finely chopped

  • Juice of 1 lemon


Step 1:

Thaw the lobster tails. Rinse and pat dry with paper towel.

Step 2:

To butterfly the tails, use kitchen shears or a sharp knife to cut lengthwise through the centre of the hard top shells and meat, cutting down to but not through the bottom of the shells. Prise the shell halves apart with your fingers and pull the meat upward, setting it on the back of the cut shells.

Step 3:

In a small saucepan, melt the butter over medium heat and add the garlic. Remove the pan from the heat. Stir in the chives and lemon juice. Remove 2 Tbsp of this sauce and reserve it in a small bowl. Place the remaining sauce in a separate small bowl.

Step 4:

Preheat the grill to medium heat (around 350ºF).

Step 5:

Brush the lobster meat with the 2 Tbsp of the reserved butter sauce.

Step 6:

Place the lobster tails on the grill, meat side down. Close the lid and grill for 4 to 5 minutes. Remove the lobster tails from the grill and brush with the remaining butter sauce before serving.


 A blue plate serving crunchy garlic chicken


Crunchy Garlic Chicken


  • 4 tbsp (about 40g) grated parmesan

  • 5 tbsp mayonnaise

  • large garlic clove, crushed

  • 1 lemon , zested

  • 2 tsp finely chopped fresh herbs (such as thyme, sage or rosemary) or ½ tsp mixed dried herbs

  • 50g panko breadcrumbs

  • 2 boneless, skinless chicken breasts

  • lemon wedges, snipped chives and roasted potatoes and tomatoes to serve (optional)

Step 1:

Make a production line of a board, two wide, shallow bowls or dishes, and a baking tray that will comfortably fit the chicken, lined with baking parchment or oiled foil.

Step 2:

If intending to bake immediately, heat oven to 200C/180C fan/gas 6. (Otherwise, remember to turn the oven on 10 mins before baking.)

Step 3:

In the first dish, mix the parmesan, mayo, garlic, lemon zest, herbs and seasoning to form a paste – a tablespoon does this well, and helps at the next stage. Tip the crumbs into the second dish and shake so they cover the base.

Step 4:

Now the messy part. Put the chicken on the board and, if necessary, trim and discard any flappy bits. Blot well with kitchen paper – this will help the coating stick.

Step 5:

Slide the first breast into the mayo mix and use the spoon to make sure it is coated all over. Pick it up by the pointy end and place on the crumbs. Use a spoon to cover completely with crumbs, and press them on gently until covered all over. Pick up once again by the ‘tail’ and place on the prepared baking tray. Repeat with the second breast, then discard any leftover mayo and crumbs.

Step 6:

Bake for 25-30 mins until golden and cooked through. Transfer to a board and slice into three or four thick slices, scatter over the chives and serve with the lemon wedges, roasted potatoes and tomatoes, if you like.