Bring taste to the table
Cook and bake with Australia's Favourite Butter this Christmas
Enjoy Christmas with Western Star
Enjoy Christmas with Western Star
Enjoy Christmas with Western Star
Christmas
Enjoy Christmas with Western Star
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All Recipes
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Cooking pasta?
Toss a knob of butter through pasta or couscous before serving for a glossy sheen and delicious buttery flavour!
Reheating Hollandaise or Béarnaise sauce?
Never microwave! These are fragile emulsions and will split. Reheat by gently whisking over a double boiler on low heat. If the emulsion begins to split, try whisking in a spoonful of warm water, never add more butter.
Which butter should I use to make sweet pastries?
We recommend Chef's Choice - it's higher fat content and creamier finish makes it ideal for sweet pastries.
Delicious crunch on toasties?
Use Western Star Spreadable on the outside of your bread for a golden delicious crunch!
Pine nut and herb crusted fish - in a hurry!
Combine melted Western Star Butter with a handful of breadcrumbs, raw pine nuts and fresh herbs of choice, press onto one side of a skinless white fish fillet. Bake at 200°C for 10-15 minutes or until golden.
Add extra flavour to filo
When brushing filo pastry sheets with butter for savoury applications, try melting the butter in the microwave with a bruised clove of garlic, for a little extra flavour!
Making a sauce?
Enrich wine based sauces by whisking in a large knob of cold butter at the very end, it will give your sauce a richness, shine and round off any acidic flavours.