Christmas

Enjoy Christmas with Western Star

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. 

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. 

Best ever green beans!

Melt a knob of butter in a fry pan until foamy, toss in your steamed green beans and slivered almonds until almonds are just golden. Delicious! 

A new BBQ favourite

Stand out at your next barbecue by making a quick basting butter. Combine melted butter with flavours of choice; try chilli, garlic, lime and coriander. Brush over cooked meats or seafood as soon as they come off the barbecue for a mouth-watering flavour kick. 

Should I grease my baking tins?

This helps stop food sticking. Brush the tin with melted butter or use some baking paper with a little butter on it to rub around the inside of the tin. 

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!