Recipes: Vicki Ravlich-Horan | Photography: Ashlee de Caires


A true classic! Perfect on crisp lettuce leaves as well as drizzled over steamed veg.

1 small shallot, very finely chopped
¼ cup red or white wine vinegar
2 tsp Dijon mustard
½ cup extra virgin olive oil
½ tsp salt
1 tsp sugar
black pepper

Place all the ingredients in a jar and shake or alternatively blend in a blender or with a stick blender.
Store for 2‒3 weeks refrigerated in an airtight container.



A wonderful dressing over raw broccoli, slaw, rice or udon-type noodles. Add peanut butter for a little satay flavour.

1 spring onion finely chopped
¼ cup toasted sesame oil
¼ cup unseasoned rice vinegar
2 tbsp soy sauce
1 tbsp finely grated ginger
1 tbsp miso
1 tsp brown sugar
salt and pepper
1 tbsp peanut butter (optional)

Place all the ingredients in a bowl and whisk well.



This is great over slaw and or rice noodles. Add grilled chicken, pork or prawns along with fragrant herbs (mint, coriander, Vietnamese mint, basil) for a complete and tasty meal.

¼ cup sweet chilli sauce
2 cloves garlic
1 tbsp fish sauce
1 tsp sesame oil
zest of a lime
¼ cup lime juice
2 tbsp soy sauce
1 tbsp brown sugar

Place all the ingredients in a blender and blend until smooth.



Pomegranate molasses has a unique and addictive flavour which goes perfectly in Middle Eastern dishes. This dressing is great over a regular salad as well as couscous-like grains.

¼ cup pomegranate molasses
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp ras al hanout
1 tbsp honey
salt and pepper
½ cup avocado oil

Place all the ingredients in a bowl and whisk well.

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