Australia is not really known for its rainforests but prompt often enough and most people would have heard of the Daintree. It is a place of natural mystery with giant trees, lianas and dense undergrowth, where food is in abundance, if you know what to look for and just where to look. Some of the aromatic herbs used in this Splash come from our Australian rainforests.
You’ll find this a really moreish infused oil Splash. I use it to marinate fetta, bocconccini and labne cheeses, char-grilled vegetables and it’s really made for lamb. Splash some over cutlets or a lamb roast or before you bake the lamb, stab the meat with a knife and drizzle the Splash into the cuts. You can stuff in some garlic slices too if you want.
But if you do nothing else with this Splash, marinate some diced fetta cubes which you first soak in water to drop the salt level, dry and stack in a jar. Top up with Daintree drizzle and store in the fridge for a few days and up to a month or more. I use the fetta in salads, over pasta or as a stuffing for pork I pocket and pan fry. Try some.