We attended a little festive workshop with Alexandra Dudley and Grana Padano the other night and were SO enamoured with a couple of the recipes, we had to share them with you. It made us very, very nostalgic for hosting drinks parties.
200ml granulated sugar
3 sprigs rosemary, leaves removed from sprigs
25ml Sweet Vermouth
Rosemary sprig to serve
Ice to serve
Place the water, sugar and rosemary leaves in a small saucepan. Bring to the boil until the sugar has completely dissolved. Switch off the heat and allow to cool completely.
Strain through a sieve to remove the rosemary leaves and transfer the syrup to a bottle or jar. Cool in the fridge until ready to serve.
To make the cocktail fill the glass you intend to drink from with ice.
Then fill either a cocktail shaker, large jam jar or glass with ice.
Add the 25ml each of gin, campari and sweet vermouth as well as a 15ml rosemary syrup.
Shake or stir and pour into your prepared drinking glass.
Garnish with a sprig of fresh rosemary
Grana Padano bites with black olive, fig and rosemary tapenade
Makes one small bowl tapenade
260g cured black olives (should be 200g once pitted)
100g soft dried figs, roughly chopped
2 tbsp rosemary leaves, finely chopped
2-4 tbsp olive oil
Generous amount of Grana Padano to serve
Sourdough crackers to serve
Place the pitted olives, figs and finely chopped rosemary into a food processor.
Add 2 tbsp olive oil and pulse to combine. Add more olive oil if needed.
If you don’t have a food processor chop the olives and figs as fine as you can and
combine in a bowl with the finely chopped rosemary and olive oil.
Taste to season. These olives are quite salty so it is unlikely that you will need salt
but you may wish to add a little more fig.
To serve spread a tsp of the tapenade onto a cracker and top with a generous
shaving of Grana Padano. Or enjoy with spread on a generous bite-sized piece of