Teaming Up with the Acclaimed BRIKA Restaurant

The Food Philosopher is proud to be in partnership with one of Australia’s premiere Greek restaurants, Brika Bar in central Perth. We’ve teamed up with their acclaimed Head Chef George Tsimpidis to devise some fantastic recipe ideas for our new range of gourmet balsamic vinegars, which you’ll find conveniently located on our recipe tab. So, let your culinary juices flow and enjoy the super-delicious and oh-so-simple flavour bombs that you’ll be creating in your very own kitchens

NEW PRODUCT LAUNCH! Bring some character to your plate with Australia’s freshest and funnest new line up of gourmet vinegars!

The Food Philosopher is super excited to launch our BRAND NEW range of premium balsamic vinegars! Used since antiquity, vinegar is a staple of the famed Mediterranean diet and our ancient Greek-themed craft vinegars will bring a splash of Greece’s ancient food culture to your kitchen creations. The Food Philosopher has carefully blended 5 vibrant flavours with our premium Corinthian white and aged balsamics to bring our gorgeous Grecian characters to life in your very own kitchen! For exciting, chef-inspired food ideas head to our ‘recipe’ tab now!!

A New Addition to our Happy EVOO Family!

The Food Philosopher officially welcomes the cutest little member of our EVOO family to Oz. Here by popular demand, join us in welcoming our super-charming and uber-practical 500ml EVOO bottle. Travel and pantry-friendly our new packaging not only looks the part but it’ll ensure the freshest EVOO in Australia stays fresh and flavoursome right until the very last drop!

Fresh Oysters with Shallots, Tomato and Strawberry Balsamic

Ingredients

½ dozen Oysters

100gr chopped shallots

150gr chopped tomato (deseeded)

50ml The Food Philosopher Small Batch EVOO

3gr sea salt

3gr lemon pepper

50ml The Food Philosopher Strawberry Balsamic vinegar

Method

Combine chopped shallots, chopped de-seeded tomatoes, The Food Philosopher EVOO, sea salt and lemon pepper in a large mixing bowl. Serve oysters on a plate, topped with a spoonful of this mixture. Finally, drizzle with strawberry balsamic vinegar.

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Grilled Tiger Prawns with Mango Balsamic Vinegar Dressing

Ingredients

500gr Precooked Tiger Prawns (grilled or steamed)

1 diced Avocado

50gr chopped parsley

80gr diced fennel

50ml The Food Philosopher Small Batch EVOO

3gr sea salt

200gr The Food Philosopher Organic Florina Pepper with Basil & Wild Garlic

50ml The Food Philosopher Mango Balsamic vinegar

Method

Combine diced avocado, chopped parsley and diced fennel in a large bowl. Add The Food Philosopher EVOO and sea salt. Serve tiger prawns with Organic Florina Pepper with Basil & Wild Garlic on a plate. Top tiger prawns with avocado and fennel mix. Dress finished plate with Mango balsamic vinegar.

Grilled Steak with Honey/Fig Balsamic Dressing

Ingredients

Veal or beef steak

100g arugula leaves

100g cherry tomatoes, quartered

25g sliced red onion

50g crumbled feta

The Food Philosopher Small-batch EVOO

50ml of The Food Philosopher Honey/Fig Balsamic Vinegar

Method

Grill steak to your liking. Combine arugula leaves, crumbled feta, cherry tomatoes, red onion and The Food Philosopher EVOO in a mixing bowl. Slice steak and serve on a plate topped with arugula salad. Drizzle with The Food Philosopher Honey/Fig Balsamic Vinegar to serve!

Sweet and Sour All-Purpose Pomegranate/Strawberry Dressing

Ingredients:

1 clove garlic – minced

1 teaspoon honey

1 teaspoon Dijon mustard

30ml (1 shot glass) of Food Philosopher Pomegranate or Strawberry White Balsamic

50ml EVOO

Salt and pepper to taste

 Method:

Our range of white balsamics is truly heavenly…

Combine well and beat until emulsified. For best results leave covered in the fridge for several hours or, even better, overnight!

Orange and Toasted Walnut Salad

Ingredients:

200gr Baby spinach or rocket

100gr Orange segments

50gr Sliced beetroot

50gr Goat’s cheese

50gr Food Philosopher Pomegranate White Balsamic

50ml Food Philosopher EVOO

50gr Roasted walnuts

Sea salt

Method:

Compose salad by using the baby spinach or rocket as a bed, then adding the orange segments and sliced beetroot. Finish with coarse clumps of goat’s cheese and toasted walnuts. Combine the pomegranate balsamic, EVOO and sea salt in a jar, shake well, emulsify and use as a dressing. 

Saffron Seafood Sensation with Our Poached Orange Passata

Check out this amazing seafood sensation with our poached orange passata from Mala Peruviana. Perfect for both chicken and seafood this sauce will take your next kitchen creation to new heights! Check out our Facebook page https://www.facebook.com/thefoodphilosopher/or see the recipe on our website at https://www.foodphilosopher.com.au to find out why these poached orange tomato passatas are taking Australia by storm!

Follow this sensationally simple saffron seafood recipe with our poached orange tomato from Mala Peruviana and have every one thinking you're a trained Masterchef! Honestly, if you haven't tried our sauces yet then get ready for something just a little special to enter your culinary life ; )

Our amazing saffron prawns and poached orange passata!

Perfect for both chicken and seafood nothing compares with the freshness of these orange passatas! Check out our Facebook page or see the recipe below to find out why these poached orange tomato passatas are taking Australia by storm! 

https://www.facebook.com/thefoodphilosopher/posts/451530278654353

RECIPE:

• In a hand mixer blend up a quarter of a red onion and a few cloves of garlic with some of our amazing The Food Philosopher EVOO and blend into a paste.
• Fry this in an open frying pan with some additional EVOO on a medium heat until the paste starts to cook and change colour.
• Following this add your prawns.
• After a minute add some saffron and some finely diced zucchini (half a cup) and simmer for another minute. Then add some white wine (but honestly a shot of ouzo makes it 10 times better!) and simmer down.
• Once reduced, simply add the whole passata and reduce for a couple of minutes. Finish with some salt and pepper and a naughty knob of butter!
• Serve with your favourite pasta 

It’s that SIMPLE! These orange tomatoes are also TO DIE FOR on a baked fish prior to cooking or for baked chicken pieces in the oven with potatoes, onion and garlic and fresh herbs. Essentially, they are a blank canvas for your culinary talents!