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The Cooking Company is based in Noosa on Queensland’s Sunshine Coast. Our retail shop and deli has long been a favourite for locals, cooking professionals and visitors to Noosa. We stock everything from cookware, tableware, bakeware, glassware, home linens and the best deli selection in town.

Our Shipping options are simple and easy to understand. Most single products cost only $5, Multiple lightweight products cost $11 anywhere in Australia, and if you have any super heavy items in your order then $24

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Karen Martini's Spiced cauliflower and chorizo omelette is the perfect mid week dinner for our family...

1 small cauliflower, stem trimmed
1/2 red onion, cut into small wedges
1 garlic clove, grated
2 tsp ground cumin
extra virgin olive oil
salt flakes and freshly ground black pepper
6 eggs
150ml cream
1 tbsp butter
150g feta
2 handfuls chervil or parsley leaves

Chorizo dressing
40ml extra virgin olive oil
120g cured chorizo, cut into matchsticks
30g flaked almonds
1 garlic clove, finely sliced
40ml sherry vinegar

Preheat the oven to 200C.

Cut the cauliflower into two centimetre wide slices and add to a large bowl. Add the onion, garlic and cumin, drizzle with oil, season with salt and pepper and toss to thoroughly coat. Spread on to a lined baking tray and roast for 10 to 12 minutes until tender.

Put the eggs and cream into a large jug, season with salt and pepper and beat until combined.

For the chorizo dressing, heat the oil in a medium frying pan over high heat. Add the chorizo and fry until crisp. Add the almonds and cook until golden. Add the garlic and fry until fragrant and lightly golden. Take off the heat and stir in the vinegar.

Melt a knob of butter in a small non-stick frying pan over medium heat. Pour in a quarter of the egg mix and stir with a fork until it starts to set. Scatter some of the roasted cauliflower and onion evenly over the omelette and cook until the egg is just set. Repeat for the remaining mix.

Spoon the chorizo dressing over the omelettes, crumble over the feta, scatter over the herbs and serve.
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