Black Swan x Frank’s Red Hot Sauce. Dip with a kick that makes burgers better.

Delicious new creamy ranch dip. Chicken wings were made to swan dive in.

On a tray, mix breadcrumbs and desired spices. In a small shallow bowl, lightly beat the egg.

Thin out the Black Swan Green Goddess with EVOO to a dressing consistency in mixing bowl with a fork/whisk and set aside.

Top the toasted sourdough with sliced avocado and top with the fried eggs. Top with crumbled fetta.

Bring a large sauté pan with the olive oil to medium-high heat. Sauté the onion and garlic until fragrant. Add the chilli flakes, paprika and tomato paste, cook until fragrant.

To serve we recommend dolloping extra Black Swan Chunky – Spicy Chargrilled Capsicum & Cashews dip onto your pizza base and topping with some fresh basil leaves.

Cook the pasta in a large pan of boiling salted water until al dente.

Marinate the prawns in the zest and juice of the lime, chilli powder, ground cumin and olive oil for 5 – 10 minutes.

Spread one side of each slice of bread with butter. Place on a baking tray and toast one side under a grill, buttered-side up, until golden.

Mix together the mince, hommus dip, breadcrumbs, Moroccan seasoning and mint.  Using hands, shape into 4 patties.