Adrian Richardson of Melbourne's La Luna restaurant is one of the city's most accomplished Mediterranean-cuisine chefs. To a great chef like him, flavour in meals is everything. Not the kind of flavour that over overpowers the ingredients, but one that actually brings out the natural taste and aroma of the ingredients.
That's why Adrian is a fan of Vegeta. It's an easy way to bring out the real taste and aroma in your dishes. In fact, in its category, Vegeta Gourmet Stock powder is No.1 in Europe. It's the choice of many European top chefs and a favourite here in Australia for the last 30 years.
What makes Vegeta Chicken Stock different?
Like all Vegeta stock powders, Vegeta Chicken Stock is thoughtfully made using the finest selection of vegetables and spices. They are blended together to deliver a rich, natural taste. Vegeta is a quick and simple solution for creating a number of delicious meals.
Vegeta Chicken Stock is a great way to bring out the aroma and add mouth-watering flavour to any meal, without overpowering the natural flavours of other ingredients.
For your free recipe book call 1800 VEGETA
Need an easy-to-make, delicious meal? Try Vegeta.
To marinate meats and seafood, sprinkle Vegeta on, before barbequing or grilling.
Add directly to stir fries, casseroles, pasta, salads or even to prepared meals.
Add to sauces and gravies.
Mix 1 teaspoon (3 g) of Vegeta with 1 cup (250ml) of hot water and use as a soup base or liquid stock.
Vegeta is not only delicious, but also a better choice.
You’ll be glad to know that Vegeta is made with high-quality ingredients.
Here are few of the reasons why Vegeta is a better choice…
97% fat free
No added MSG
Gluten free
No GMO
Lactose free
Adrian Richardson shares his expert opinion with us. Watch the Behind The Brand videos now!
Find out many more exciting new recipes and learn more about the Vegeta range on www.vegeta.com.au
Penne Pasta with Rocket Leaves
Here’s a summer pasta dish that’s a favourite in modern Italian cuisine. A combination of penne and rocket leaves that you can serve on so many occasions. Preparation time is about 35 minutes.
Ingredients
350g penne type pasta
2-3 cloves of garlic, crushed
120g rocket leaves, coarsely chopped
300g eggplant
30g pine nuts
50g chopped Kalamata olives
Salt & Pepper
20g Butter
3 tbs olive oil
50g grated Parmesan cheese
1 tsp Vegeta Gourmet Stock Powder
Method
Cook pasta in salted water “al dente”, which means that they should not be overcooked.
Drain pasta and keep half a cup of the liquid they had been cooked in. Peel the eggplants, sprinkle with salt and leave aside to rest shortly. Drain them on paper towels. Cut them into small cubes.
Fry the eggplant in preheated butter in a larger saucepan.
Add garlic, pepper, olives and Vegeta Gourmet Stock Powder.
Separately, fry the pine nuts, for a short time only.
Add to eggplant: cooked pasta, olive oil, half of the pine nuts and add half a cup of the saved liquid.
Cook shortly and when almost done, add coarsley chopped rocket leaves, parmesan cheese and mix well.
Tips
Serve hot after having sprinkled with the remaining pine nuts.
To make it even better, you can add to this meal finely chopped prawns.
Add the rocket leaves just before end of cooking,
Videos
To watch our exclusive Behind The Brands videos with Adrian Richardson check out the Video Master-class section.
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