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Lennox astie's grilled leeks with romesco, lardo and hazelnuts

Lennox Hastie's grilled leeks with romesco

Preparation time
30 minutes
Cooking time
60 minutes

with lardo and hazelnuts

Lennox Hastie's calcots (grilled leeks) with romesco, lardo (cured pork fat) and hazelnuts recipe is sublime with Chardonnay, Fiano or Arneis.


Seasoned hard wood, preferably grape vines

100g toasted hazelnuts, skins removed

2 red bullhorn peppers, grilled over hot coals, peeled, and deseeded

3 cloves roasted garlic

1 tsp nyora pepper paste

100ml extra virgin olive oil

40ml red wine vinegar

40g toasted hazelnuts

12 calcots or medium leeks

Lardo (cured pork fat), thinly sliced

Sea salt

Recipe by Lennox Hastie

Photography by Jon Bader


1. Prepare your embers (they need to be intense and fiery).

2. Blanch the pepper until rehydrated and scrape the internal flesh with a spoon and reserve.

3. For the romesco: blend the nyora pepper paste with the roasted peppers, hazelnuts, garlic, vinegar, and olive oil.

4. Split and wash the leeks thoroughly and leave to soak for 15 minutes.

5. Throw the leeks directly on to the hot coals, turning until they are charred and blackened all over.

6. Remove and wrap tightly in newspaper, leaving them to steam for 15 minutes.

7. Unwrap the leeks, peeling the charred exterior, and cut over to reveal the creamy heart.

8. Grill over a hot grill until caramelised, season with sea salt and drape slices of lardo on top which should melt over the warm leeks. Serve with the vibrant romesco and toasted hazelnuts.

Wine Match




Preparation time
30 minutes
Cooking time
60 minutes