Create eye candy and win $500 - simple


Here's some inspiration to help you come up with a suggestion that could win you a $500 Woolworths Gift Card and a jar of eye candy.

Time is running out - competition closes midnight September 27.



“How would you use baby capsicums to create an ‘eye candy’ recipe? Tell us in 25 Words or Less” competition. Win a $500 Woolworths Wish Gift Card PLUS one jar of Il Bello Rosso® baby red capsicums and Vine Sweet Minicaps® baby capsicums PLUS an assortment of sweets valued at $750.

Leave your comment here.

Email your suggestion to me at kerry@eatdrinkandbekerry.com.au by midnight September 27.  You can only enter this competition once and must have an Australian metropolitan delivery address for the prize delivery.

Here's a visually stunning feast of carnival colours and flavours. Recipe created by Andrew Mirosch, executive chef at Sirromet Winery, Brisbane.


Capsicum carnival

Serves 18.
Prep Time: 30 minutes.

Ingredients

6 yellow Vine Sweet Minicaps® baby capsicums
6 orange Vine Sweet Minicaps® baby capsicums
6 red Vine Sweet Minicaps® baby capsicums

Olive Cream Cheese Filling

150g cream cheese
8 black olives, seeded
1 tsp chopped basil

Chilli Lemon Cream Cheese Filling

150 cream cheese
1 red chilli
Juice 1 lemon

Beetroot Cream Cheese Filling

150g cream cheese
100g cooked beetroot

Preparation Instructions

Laying each of the Vine Sweet Minicaps® on their sides, slice off the top quarter and scrape out any seeds. Discard.

For each of the fillings, place all ingredients in a food processor and blend until smooth.

Place olive cream cheese filling in a piping bag and pipe into red capsicums.

Place chilli lemon cream cheese filling in a piping bag and pipe into yellow capsicums.

Place beetroot cream cheese filling in a piping bag and pipe into orange capsicums.

Assemble around a platter to serve.