Organic Camellia Tea Oil

At the Organic Expo in Sydney in July, we were fortunate enough to meet Andrew, the Phase 5 founder, the man who has brought Organic Camellia Tea Oil to Australia. The oil not only comes with a host of health benefits, it really does taste great. You'll always find a bottle in our cupboard!

Camellia Tea Oil has been used in oriental cooking for thousands of years. It is also used as a health tonic in Chinese Medicine.

Great to cook and drizzle with, here are some recipes from the Phase 5 team.


Lemon Almond Linguine
Pan fry fresh breadcrumbs, almond slivers and crushed garlic in some Camellia Tea Oil, until crisp and golden. Toss through cooked linguine or spagetti with lemon rind, black olives, parsley and a dash of lemon juice.


Roast Pumpkin and Beetroot Salad
Place chunks of butternut pumpkin and wedges of peeled beetroot and red onion in a bowl, add some Camellia Tea Oil, toss together until coated and season with flaked sea salt and cracked pepper. Roast in a hot oven until tender. Arrange on a platter drizzle over more oil and sprinkle over chopped fresh herbs.



Crumbed Camembert Wedges
Cut a medium round of Camembert cheese into wedges, toss in flour, dip in beaten egg and coat in seasoned breadcrumds or ground almonds. Heat sufficient Camellia Tea Oil in a large wok or fryer, deep fry wedges until coating is crisp and golden brown. Drain and serve with spicy plum sauce.


Rasberry Tea Oil Dressing
Whisk 3 parts Extra Virgin Camellia Tea Oil with one part Raspberry vinegar. Add salt and pepper to taste. Pour over organic mixed salads greens and organic sliced pears and coarsely chopped hazelnuts (peeled). Accompany with wedges of your favourite Organic cheese and a crusty organic baguette.


Find Phase 5 Camellia Tea Oil at;
IGA stores nationally
Macro Wholefoods
Healthy Life
Go Vita

Or for more information visit www.phase5.com.au