Shrimp Scampi with Linguine

Summer just keeps getting better and better! The sun’s awake the birds a-chirpin and its another beautiful day in Australia, Gourmet Gateway has the seafood summer meals for you!


∙ Serves 4-6

500g Shrimp, medium sized


1/4 tsp Basil, dried

3 cloves Garlic

1/4 tsp Oregano, dried

2 tbsp Parsley, fresh leaves

1/4 tsp Rosemary, dried

1/4 tsp Thyme, dried

2 tbsp Lemon juice, freshly squeezed

1 package Linguine

1 Gourmet Gateway Red wine salt and fresh ground black pepper

1 tbsp Monte Rossol Premium Extra Virgin Olive Oil

1/2 cup Butter, unsalted

1/4 cup Parmesan

1 1/2 cups White wine

Start filling a large pot with water and bring to the boil, this is for the Linguine, once boiled add you pasta and cook until half done.

Grab your favorite mixing bowl, place the raw shrimp in and add some salt and pepper.

In a large skillet heat the olive oil.  Add all the raw shrimp and cook make sure the heat isn’t too low and your stirring occasionally. Cook your shrimp until pink, about 2-3 minutes. Then set aside on a plate. (don’t leave in the pan).

Re heat your skillet to a high heat, add your garlic, and cook for 1 minute. Stir in white wine and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by half. It should  take about 4-5 minutes.

Stir in your spices. Basil, oregano, rosemary and thyme and allow ingredients to simmer for another minute.

Add the butter until melted and smooth.

Time to add your Shrimp! Stir the shrimp into the delicious buttery lemon garlic sauce.  Add the chopped parsley at this point if you want add some more salt and pepper to taste.

Stir that all together… Add your now almost cooked linguine and gently mix.

Top with grated Parmesan cheese.

To enhance you flavors use a good quality extra virgin olive oil like Monte Rosso. It’s Croatia’s finest and Gold Awarded .

Serve this dish with thick slices of bread and a big beautiful tossed green salad. It is absolutely mouth-watering good! Worth every single fat gram!



Jelly Cheesecake

Some sweetness taste to escort away from your working week and into your weekend escapades. Finish your evening meals off with this! YUM!


125g plain sweet biscuits, processed to fine crumbs (see note)

80g butter, melted, cooled

375g cream cheese, softened

1/2 cup caster sugar

1 teaspoon vanilla essence

200ml cream

20ml boiling water

2 teaspoons powdered gelatine

85g packet jelly crystals – pick your colour



Line the base and sides of a baking tray approx 3.5cm deep, 16cm x 26cm  with some baking paper. Mix all the biscuit crumbs and butter and then press into base of lined pan. Pop it in the fridge for 1 hour.

Get your mixing bowl and your electric mixer, Place the cream cheese, sugar and vanilla in the mixing bowl and blend until smooth. After your happy with the texture slowly beat in the cream.

Set aside your 20ml of boiling water into a small bowl and sprinkle over gelatine and stir until the gelatine dissolves. Put the water and gelatine aside to cool slightly. When its cooled beat gelatine into the mixing bowl with other ingredients until combined.


Grab your ingredient mix and spread over your breadcrumb base. Refrigerate for 3 to 4 hours.

While you wait make the jelly, following the packet directions and set aside to cool to room temperature. When its cooled pour the jelly into a bowl. Refrigerate for 2 to 3 hours or until jelly starts to thicken (you don’t want the jelly to go completely hard) Pour the cooled jelly over the cheesecake.

Refrigerate for a further 2 hours. When ready cut into some squares to serve for your weekend escapades!



Monte Rosso Garlic Salmon in Foil

This Monte Rosso Garlic Salmon in Foil is a perfect quick recipe and a flavorful lunch or dinner to make during your busy weeknights.

By the time the work wear is off this delicious meal is ready in less than 30 minutes. Add your own sense of side salad or roasted veggies.



600 gram Salmon

2 cloves Garlic

1/4 tsp Oregano

1 tbsp Parsley

2 tbsp Lemon juice



1/4 tsp Black pepper

1/4 Red pepper

1/2 tsp Salt


45ml of Monte Rosso Extra virgin olive oil



OK, lets preheat oven to 190 degrees C. Simply line a baking sheet with foil. Make the foil big enough so you can fold over the salmon.

In a medium bowl, add lemon juice, garlic, and Monte Rosso Extra Virgin Olive Oil. Whisk everything together…

Place your portioned pieces of salmon on pre prepared baking sheet.

Pour the mixture over the salmon.

Season with plenty of salt, pepper, oregano, and red pepper flakes (even some chilli).

Fold the sides of the foil over the salmon. Don’t forget to seal it well so the sauce does not leak.

Place into oven and bake until cooked for about 20-25 minutes*.

After you’ve checked the Salmon a few times and let the delivious smell throughout the house the kids will be coming back!

Open the foil in the oven and letit broil the salmon for 2-3 minutes. Be careful not to burn it!

Remove from the oven… Using a spoon, if you have some left over Monte Rosso sauce, pour some of the sauce into the foil and onto the salmon before serve.  Suit your garnish style by adding some parsley.

Serve it with veggies a side salad or maybe even some rice.

We know you know but just a reminder the baking time may vary slightly due to the thickness of salmon and your oven. Check the salmon every 5 mins after the cooking time.



Chocolate, Olive Oil & Sea Salt Cupcakes

Feel like upping your skills from a packet mix? Maybe looking to change from butter to olive oil? You will be able to create these yummy treats! Beware though these yummies will have the neighbors kids bragging about you!


2 large eggs

1 large egg yolk

1/2 cup Caster sugar

1 packed tsp finely grated orange zest

1/2 cup extra-virgin Monte Rosso olive oil

2/3 Self Raising Flour

1/2 tsp salt

1/2 tsp baking powder


For the chocolate ganache

200g (7oz) good quality dark chocolate, finely chopped

150ml (about 2/3 cup) pouring cream (or heavy whipping cream)

Optional: 1/2 cup icing (confectioner’s) sugar, sifted

Sea salt, to sprinkle on top



Preheat oven to 160°C (about 325°F). Place 12 paper liners in your cupcake tray. Whisk eggs, yolk, caster sugar and orange zest in a medium bowl until foamy. Add in your Monte Rosso oil in a slow, steady stream, whisking constantly until combined. Whisk flour, salt, and baking powder in a small bowl. Fold into egg mixture in 3 additions. Fill cupcake papers, about 2/3 full, and bake until light gold and testers inserted into centres come out clean, about 15 minutes. Let cool in pans for 10 minutes, then turn out and cool completely on a wire rack.

For the Ganache place the chocolate and the pouring cream in a saucepan on medium heat and whisk until thick and no lumps of chocolate remain visible. Let it cool completely then ice your cupcakes!



Prawn salad with mango, avocado and optional honey

Thinking of something seafood tonight but wanting something fresh? Treat yourself to your cooking skills and enjot the flavours you make. This recipe is quick and simple and yummy for a Australian warm summers night!. Head to to get your Premium Extra Virgin Olive Oil today!

Serves 4



400 g Tiger prawns, cooked

2 Avocados

1 Butter lettuce, leaves

1/3 cup Coriander (optional)

2 Lemons

1 Long red chilli

2 Mangos

1 Micro herbs


Optional extras

1 tbsp Honey

1 tbsp Bravoleum EVOO


A yummy shrimp, mango and avocado salad for a Australian summer night!

Pre prepare 400g cooked tiger prawns. Grab your ingredients and cut 2 mangos into small cubes and cut 2 avocados into small cubes also. Slice 2 lemons into wedges to make about 1/3 cup and if you’ve chosen finely chopped the coriander leaves. Grab your spicy long red chilli and remove the seeds and finely chopp the chilli.

Have your favorite mixing bowl and put all your ingredients and hand mix gently through.

If you want a extra sweetness to your prawn salad , you can drizzle1 tbs honey and your favorite colured Bravoleum extra virgin olive oil (EVOO) and hand mix it through.



Scrambled duck eggs with truffle

Come on sometimes you got to live a little, or in this case a lot. Get luxurious and add some truffle carpaccio to your brunch. This recipe is quick and simple but just divine darling! Head to to get yours today!


Serves 6



12 Duck eggs (hen’s are fine though)

300g Salted butter

150g Cream

1 tbs. Truffle carpaccio

1 tsp. Oil from carpaccio

1 tsp. Salt flakes

1 tsp. Cracked pepper

1 Brioche loaf cut into 8 thick slices




To start cut your brioche in to 8 large slices, discarding the ends. Place under your grill on a medium heat, turning as they start to turn golden and toasted. No need for butter the eggs have plenty.


Crack duck eggs into a large bowl and whisky well for 2 minutes.  Add your butter to a large frying pan & place on a medium heat, just as the butter is almost melted add your whisked duck eggs. Using a wooden spoon run along the bottom of the pan in a figure 8, scraping the side of the pan as you go. Once the eggs just start to get firm add your cream & salt. Once your eggs are almost done turn off the heat and stir through truffle slices, leave a couple for garnish.


To serve place brioche toast in the middle of the plate, top with a large spoonful of your eggs, garnish with cracked pepper, truffle slice and a drizzle of the truffle “juice”.


And why not get super luxurious and enjoy with a glass of bubble, for the perfect brunch.


Avocado and olive oil dip

This dips got all the good fats in, which means you’ll stay fuller for long! Top some crackers with it or even better whip up a batch of sweet potatoes fries to go with it.


Serves 4 people as a dip.



1 whole ripe avocado

¼ cup of Bravoleum Green

1 tbs. Lemon or lime juice

1 pinch of salt

1 pinch of pepper



Cup your avocado in half, remove stone and scoop out flesh into a blender. Add the rest of your ingredients and blitz for 2 minutes on high. Check your seasoning and add more salt or pepper if need be!


Pour into ramekin and cover in the fridge till your ready to use (will last up to 24 hours in the fridge).


Use instead of margarine or as a dip!


Why Bravoleum Green? It’s strong grassy flavour with sharp finishing taste works perfectly to balance out the creamy avocado. Make sure you head to and purchase yours today.




Perfect Roast Potatoes

This Christmas cook up some roast potatoes all your guest can enjoy! With more and more people turning to a vegetarian or vegan these olive oil roasted potatoes mean everyone can enjoy, without sacrificing the crunch factor!