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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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.
Cooking pasta?
Toss a knob of butter through pasta or couscous before serving for a glossy sheen and delicious buttery flavour!
Cooking rice by absorption method?
Add a knob of butter to the water for a delicious buttery flavour and separated grains. Especially great served with curries?
Avoid a "floury" white sauce
At the beginning of a white sauce always cook off the butter and flour over low heat for 1 minute to ensure the finished sauce doesn’t have a “floury” flavour. Remove from the heat before whisking in milk and returning back to the heat to thicken.
Saute with butter
Melt butter on a medium heat. The butter must be hot otherwise it will be absorbed and the food becomes soggy rather than crispy. The food should "sizzle" when added to the pan.
Delicious slow roasted tomoatoes
Simply slice roma tomatoes in half, lay cut side up on a lined baking tray, season with salt and pepper, and top each tomato with a slice of garlic and a knob of butter. Bake at 140°-150°C for 1-2 hours or until done to your liking. Use in salads, antipasto or simply enjoy on fresh bread!
Grilling mushrooms?
Trying mixing horseradish with grainy mustard, parsley and softened butter and dolloping over the flat mushrooms before grilling. Also great with steak.