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Issy Goldsmith

@oliveandspice_

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recipes by @isabellegoldsmith_
sharing my passion in memory of Olive 🕊️
💌 [email protected]

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Welcome to Olive and Spice!! 💛🫒A place where I can share food, cooking, and creativity - something that gives my days routine, purpose, and gentle comfort as I move through grief.

This space was never meant to exist like this. Being on maternity leave with no baby is a grief I don’t have words big enough for.

At the moment I’m navigating what it looks like when the life and purpose you imagined is suddenly gone. For me, creating and having something to gently pour my energy into helps me keep moving through the days.

For anyone who knows me, knows that cooking, nourishing, and gathering people around a table is how I’ve always shown love. Food has a way of holding stories, memories, comfort and connection, and it’s something I carry very close to my heart.

Olive is at the centre of this. She is, and always will be my reason. Including her here feels right because everything I do now carries her with it.

There are some exciting things in the works that will allow this passion of mine to give back to the organisations that supported and continue to support families like ours. In the mean time, this is simply an outlet - a place to create, and to keep going, alongside the days where I choose to sit quietly in the grief.

Some days I’ll be cooking, some days I’ll be quiet. Both are allowed here 🤍 by @oliveandspice_

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9 months ago

Choc Raspberry Coconut Slice 🥥 🍫

Ingredients
Base:
1.5 cups almond meal
3 tbsp maple syrup
3 tbsp coconut oil or butter, melted

Raspberry layer:
2 cups frozen raspberries
4 tbsp chia seeds
2 cups shredded coconut

Topping:
1 block dark chocolate, melted

Method
• Mix base ingredients, press into a lined tin and bake at 180°C for 15 mins or until golden.
• Simmer raspberries + chia on medium heat until jammy. If you like things a bit sweeter then feel free to add honey or maple syrup. Remove from heat then stir through coconut.
• Spread raspberry mix over base, top with melted chocolate.
• Chill in until set, slice & enjoy.

Note: I love myself a thickkkk base, but you can halve the base quantities for a thinner slice.

Perfect with a cup of tea, a quiet moment, or when you need something a little comforting 🤍

#sweettreat #healthytreat #healthysnack #slice #easyrecipe by @oliveandspice_

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141

9 months ago

tuna & cannellini bean salad 🐟🥗

Ingredients:
- 1 can cannellini beans
- 1 large can good quality tuna
- 4-5 slices of sourdough and olive oil
- 2 red onions (this will leave you with extra pickled onions)
- 1/2 cup boiling water (roughly)
- 1/2 cup apple cider vinegar
- 1 tsp sea salt
- 2 tbsp honey
- 2 Lebanese cucumbers
- 1 punnet cherry tomatoes or baby romas
- 1/2 bunch flat leaf parsley
- 100 grams crumbly feta
- Half lemon, juice and zest
- Olive oil to serve (I use @richglen_ )
- Salt to taste

Method:
Start by making your quick pickled onions, this will make enough for the salad and some spare. Cut your onions in half lengthways and then thinly slice into half circles. Pop sliced onions in a jar or container and top with boiling water, apple cider vinegar, honey and sea salt - make sure they are fully covered. If you need more liquid just add equal parts boiling water and vinegar. You can adjust sweetness to your liking

Preheat oven to 200 degrees Celsius. For the croutons, tear sourdough slices into bite size pieces and drizzle with olive oil and top with sea salt. Bake for 10-12 minutes or until golden and crunchy.

For the salad, roughly chop cucumbers, half lengthways cherry tomatoes, finely chop parsley and pop into a large bowl. Drain your cannellini beans and tuna and add to bowl too. Add croutons, pickled onions, crumbled feta and drizzle generously with olive oil, juice of half a lemon. Season to taste.

The salad has lovely flavours as is, but sometimes I like to make a dressing from olive oil, lemon juice, mustard, honey, yoghurt and a little bit of tahini which is delicious too!

#healthyrecipe #easyrecipe #quicklunch #healthylunch #easydinner by @oliveandspice_

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13 days ago

Hosting simplified with @potato_utopia Duck Fat Potatoes. The perfect side dish to any feast. Crispy, golden and delicious, especially when served on a bed of creamy, herby yoghurt sauce.

I paired these with steak, chimichurri and lemony garlic broccolini for the ultimate hosting spread.

Crispy Duck Fat Potatoes with Herby Yoghurt

Ingredients:

• 1½ cups Greek yoghurt

• 1½ tbsp seeded mustard

• 1 tbsp capers

• Juice of ½ lemon

• ½ tsp apple cider vinegar

• ¼ cup grated Parmesan (or to taste)

• 1 tsp honey

• 2 packs @potato_utopia Duck Fat Potatoes

Method:

Cook the Potato Utopia Duck Fat Potatoes according to the packet instructions until golden and crispy.

Meanwhile, combine all of the yoghurt sauce ingredients in a bowl and mix well.

Spread the yoghurt sauce over a shallow serving dish. Allow the potatoes to cool slightly, then pile them over the yoghurt.

Serve alongside your favourite feast - I went for steak with chimichurri and broccolini.

The easiest way to turn a simple side into something a little bit special. 🥔✨ by @oliveandspice_

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18 days ago

A match made in heaven 🍷🥩

Steak frites, chimichurri, crusty bread and a glass of @drinkpegandbull Shiraz. Seriously easy, but equally indulgent - exactly the kind of meal I want at the end of the week.

STEAK FRITES WITH CHIMICHURRI

For the chimichurri:
• 1 bunch fresh parsley
• 2 garlic cloves
• 1 tsp dried oregano
• 1 red chilli
• 2 tbsp red wine vinegar
• Juice of ½ lemon
• ½ cup extra virgin olive oil
• Salt & pepper, to taste

To serve:
• Frozen fries (or homemade, if you’re feeling it)
• 1 porterhouse steak, or steak of choice
• Rustic baguette, crispy focaccia or your favourite crusty bread
• Olive oil, for cooking
• Salt & pepper

Method
Preheat your oven and cook the fries according to the packet instructions.

While they’re cooking, make the chimichurri. Add the parsley, garlic, oregano, chilli flakes, red wine vinegar, lemon juice and olive oil to a food processor. Pulse for around 30 seconds until roughly combined. You want it beautifully textured, not completely smooth. Season with salt and pepper.

Bring your steak to room temperature and pat dry. Season generously with salt and pepper.

Get a pan seriously hot, add a drizzle of olive oil and sear the steak until deeply browned and caramelised on the outside. For a medium-rare porterhouse, I cook mine for around 3 minutes per side, depending on thickness. Remove from the pan and rest on a plate, loosely covered with foil, for around 10 minutes. The resting time lets the juices redistribute so you get a beautifully juicy steak when you slice into it.

Pop your bread into the oven for around 5 minutes until crisp on the outside and warm in the middle.

Once the steak has rested, slice it thinly against the grain.

To assemble, slice your bread lengthways and pile in the chimichurri, sliced steak and crispy fries.

Pour yourself a generous glass of @drinkpegandbull Shiraz and enjoy. 🍷 by @oliveandspice_

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22 days ago

How beautiful is this spring weather! And we’ve got the perfect recipe to celebrate.

Creamy, zesty and refreshingly bright, this Lemon Olive Oil Honey Ice Cream is made with Rich Glen Wild Honey and our Lemon Lime Agrumato Olive Oil.

Finished with an extra drizzle of Lemon Lime Agrumato and a pinch of flaky sea salt… YUM!

Recipe created in collaboration with Issy from @oliveandspice_ 💛

Comment LEMON ICECREAM and we’ll send you the recipe! 🍋 taken in Yarrawonga, Victoria by @oliveandspice_

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a month ago

It’s officially spring, which for me means hosting season!! 🌸 And there’s no better (or easier) way to host than with @potato_utopia

Caramelised Onion & Crispy Bresaola Potato Gratins

The easiest little starter or crowd-pleaser, with creamy four-cheese potato gratins topped with caramelised onion and crispy bresaola.

Ingredients
• 1 pack @potato_utopia 4 Cheese Potato Gratins
• 2 onions
• 1 tbsp olive oil
• ½ tbsp brown sugar
• 1 tsp apple cider vinegar
• Salt, to taste
• 30g bresaola
• Finely chopped parsley, to serve

Method
1. Cook the potato gratins according to the packet instructions.
2. Meanwhile, finely slice the onions. Heat the olive oil in a large fry pan over medium heat and add the onions. Cook for 15–20 minutes, stirring regularly, until softened, translucent and caramelised.
3. Once the onions have reduced, add the brown sugar, apple cider vinegar and a pinch of salt. Cook for another 1–2 minutes until sticky and caramelised.
4. In a small pan, lightly fry the bresaola slices until crispy.
5. Top the potato gratins with the caramelised onion, crispy bresaola and finely chopped parsley.

The perfect little starter for spring entertaining and guaranteed to disappear from the table! 🥔✨

Note: I doubled this recipe to make it go further. by @oliveandspice_

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a month ago

Golden roast pumpkin, crispy chickpeas, salty haloumi, pearl couscous and fresh herbs… this salad has it ALL.

Finished with a generous drizzle of our much-loved Poppy’s Favourite Dressing for the perfect sweet + tangy finish.

A beautiful recipe created with Issy , @oliveandspice_

Comment ROAST PUMPKIN below and we’ll send you the recipe! taken in Yarrawonga, Victoria by @oliveandspice_

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2 months ago

Fresh, vibrant and packed with flavour 🥥🌿

Our Coconut Poached Thai Chicken Salad is the perfect mix of creamy, crunchy, sweet and spicy, finished with our Sweet Chilli Garlic Dressing. Recipe by Issy, @oliveandspice_ .

Comment COCONUT CHICKEN and we’ll send you the recipe! by @oliveandspice_

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2 months ago

The easiest entertaining plate ✨ Creamy whipped ricotta topped with warm Sicilian olives, chilli, lemon, honey and crunchy almonds - salty, zesty, a little spicy and so good with crusty bread.

Serve it alongside a chilled glass of Peg & Bull Pinot Grigio - crisp, fresh and easy to drink, making it the perfect match for all those salty, zesty flavours. 🍋🫒🥂

Save this one for your next get-together!

WHIPPED RICOTTA & SICILIAN OLIVE DIP

Serves: 6–8 as a sharing plate

Ingredients
• 400g ricotta
• 450g Sicilian olives
• ⅓ cup parsley, chopped
• 1 red chilli, sliced
• 1 lemon, zest and juice
• ¼ cup slivered almonds
• 1 tbsp capers
• 1 clove garlic, chopped
• 1 tbsp honey
• ¼ cup olive oil, divided
• 2 tbsp olive oil, for the bread
• Crusty bread

Method
Preheat oven to 200°C.
Slice your crusty bread into 2–3cm slices, drizzle with 2 tbsp olive oil and bake for around 10 minutes, or until slightly crisp.
Roughly chop the Sicilian olives, slice the chilli and chop the parsley.
Heat half of the ¼ cup olive oil in a pan. Add the slivered almonds and stir for 30 seconds–1 minute until lightly toasted.
Add the olives, capers, chilli, garlic, lemon zest and lemon juice. Cook for 1–2 minutes.
Add the honey and cook for another 30 seconds, allowing it to start to caramelise.
Remove from the heat and stir through the remaining olive oil and fresh parsley.
Spoon the ricotta onto a serving dish, then pile the warm olive mixture over the top, leaving a border of ricotta around the edges.
Finish with a drizzle of olive oil and serve with your crispy crusty bread.

The perfect sharing plate - serve with a glass of Peg & Bull Pinot Grigio 🥂

#easyrecipe #quickrecipe #crowdpleaser #dip #starters by @oliveandspice_

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2 months ago

Golden roasted cauliflower + fennel, flaky hot smoked salmon, crunchy candied hazelnuts and plenty of our Zesty Lemon Lime Dressing. Fresh, vibrant and SO delicious!

Another beautiful recipe created in collaboration with Issy @oliveandspice_

Comment SMOKED SALMON and we’ll send you the recipe! taken in Yarrawonga, Victoria by @oliveandspice_

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2 months ago

chargrilled chicken and brothy rice 🍲

the cosiest, comforting winter meal to add to your meal rotation!

Ingredients
6-8 chicken thigh fillets
3 tbsp tamari
1 tsp honey
1 tsp rice vinegar
1 tbsp gochujang
1 tsp grated ginger
1 clove garlic, minced
1 tsp sesame oil
2 tbsp chicken bone broth concentrate @nutranaturals
1200 ml water
1.5 tbsp miso paste
1 tsp tamari
4cm sliced ginger
4 cloves garlic, sliced
5 sprigs spring onions, sliced
1 bunch broccolini
Rice, cooked to packet instructions
Sesame seeds, coriander and chilli oil, to serve

Method
Combine the chicken with the tamari, honey, rice vinegar, gochujang, ginger, garlic and sesame oil. Marinate for at least 30 minutes.

While the chicken marinates, dry fry the sliced ginger, garlic and half the spring onions in a saucepan until fragrant. Add the bone broth concentrate, water, miso paste, tamari and chilli flakes. Simmer for 30 minutes, then strain.

Cook the chicken on the barbecue, adding the broccolini to the grill in the last couple of minutes. This can also be done in a pan or oven - cook the chicken until golden and cooked through, and sear the broccolini separately for 2-3 minutes.

Cook the rice according to packet instructions.

To serve, spoon rice into bowls, pour over the broth, and top with the broccolini and sliced chicken. Finish with the remaining spring onions, sesame seeds, coriander, and a drizzle of chilli oil if you like.

#healthydinner #easyrecipe #easydinnerideas #quickdinner #nourishing by @oliveandspice_

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2 months ago