Peel your garlic easily with a silicone jar opener.

• Place your garlic clove on the textured side of the opener.
• Fold over and roll along the bench, pressing fairly firmly.

The result, the skin peels off easily and no smelly garlic hands.

To see this hack in action, visit our Instagram page for the video.

Tips for washing your refillable, olive oil bottles.

Every few months you should be washing your bottle.

• Use hot soapy water.
• Make sure your bottle is completely dry before refilling.

Washing your bottle means that you are not adding fresh olive oil to old olive oil. Keeping your oil tasty and lasting longer.

Use this dairy-free shortcrust pastry as you would use the traditional one, to make tarts, cookies, or pies. It makes a beautifully short pastry and while it can be tricky to unroll onto a tart tin, it is easily rectified by adding and pressing dough into your tin as needed. I also find it doesn’t shrink as butter pastry often does. Enjoy playing with this crisp, flavourful pastry option.

Makes a 25cm round tart with a little to spare

INGREDIENTS

250g all-purpose flour (extra for rolling)

150g confectioner sugar

1 medium-large egg

1 medium-large egg yolk

1tsp baking powder

a pinch of salt

90ml Great Southern Groves extra-virgin olive oil

zest of 1 lemon

METHOD

In a bowl, combine all dry ingredients and lemon zest and whisk well to combine. Make a well in the centre and add remaining ingredients and whisk them together with a fork before starting to incorporate them into the dry ingredients until the dough begins to form.

Transfer the dough to a work surface and work with your hands until you have a smooth even dough. You may need a little more flour.

Use the dough straight away, or flatten the dough into a thick disc (it will make it easier to roll after), cover with Glad Wrap and chill for 30 min.

INGREDIENTS

1 x 425gm can of tuna in spring water

1 egg

1/4 cup Great Southern Groves Extra Virgin Olive Oil

1 cup oat bran

METHOD

Preheat oven to 180 degrees.

Mix all ingredients together. If mix is particularly wet, add a little more oat bran. Line a 20x30cm slice/ brownie tin with grease proof paper.

Tip in mixture and press in with spoon or fork so that it is compact and evenly spread (it will be roughly 1-2cm thick).

If you would like cute shapes like the one in the photograph, press mixture into shaped a biscuit cutter and then push out gently onto a lined baking tray.

Bake for 15-20 minutes or until lightly brown on top.

Cut into small portions when cooked and cooled.

Please note: these treats are to be kept in the fridge or freeze to keep them longer.