This Sweet Pea Puree recipe was created by Indulge head chef Mitchell White, using the freshest ingredients from Olsens Corner Foodworks.

  • 500g of Rosengal peas
  • 250g Central QLD Dairy Fresh cream
  • 70g Kerrygold salted butter
  • Add peas to a pot with enough water to cover, bring them just to a simmer and strain. Be mindful not to overcook the peas or they will lose their flavour.
  • In a blender or food processor place peas, cream, butter and blend until smooth.
  • Season to your personal taste with a pinch of Bundaberg Sugar, Equagold Himalayan pink rock salt and Aussie whole pepper corns from Eumundi.


Best served with potatoes from Heidke Farms and mackerel from The Seafood Smokery this delicious puree elevates almost any Spring-time dish.