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Our Recipes

Warm tomato herb and buffalo mozzarella salad

Serves: 2

Preparation time: 20 minutes

Cooking time: 15 minutes

Serve this side with Lilydale Leg Roasts


  • 2 Tblsp olive oil
  • 1 clove garlic, crushed
  • 2 slices sourdough bread
  • 350g punnet tomato medley, roughly chopped
  • 1 Tblsp shred basil leaves
  • 2 tspn chopped parsley
  • 2 tspn chopped tarragon
  • Salt and pepper to season
  • 1 buffalo mozzarella, torn into pieces


  1. Mix half the oil and garlic in a small bowl, brush over one side of the sourdough. Place on a baking tray and place in 180C preheated oven for 5 minutes. Turn bread over and brush other side with garlic oil and bake for a further 5 minutes. Remove from oven and set aside. When cool break into pieces.
  2. Heat remaining oil in a frying pan, add the tomatoes and stir fry over medium heat for 2 minutes, or until just soft. Remove from heat, stir through herbs, mozzarella and bread pieces.
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Our Recipes
Our Recipes