Colignan Estate

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Colignan Estate Australian Grapeseed Oil

31/10/2026

These bowls have EVERYTHING 🌶️🥥
Crispy savoury beef, fluffy rice, creamy coconut broth and just enough chilli crisp to keep you coming back for another bite.

CHILLI CRISP BEEF BOWLS WITH COCONUT BROTH
Ingredients
• 1 cup uncooked rice or quinoa
• 2 cups water or broth
• 1 Tbsp Colignan Estate Grapeseed Oil
• 450g ground beef
• 1 red capsicum, diced
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 2 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 2 Tbsp honey
• 1 Tbsp chilli crisp, or less to taste
• ½ tsp ground ginger
• ¼ cup beef stock

Coconut Broth
• 400ml coconut milk
• 1 Tbsp soy sauce
• 1 Tbsp chilli crisp
• ½ tsp ground ginger

To serve
• Diced cucumber
• Extra chilli crisp, optional

Method
1️⃣ Cook the rice according to packet instructions.
2️⃣ Heat a large frying pan over medium-high heat. Add Colignan Estate Grapeseed Oil followed by the beef. Break it into small pieces as it browns.
3️⃣ Once almost cooked through, add the capsicum, onion + garlic and sauté until softened.
4️⃣ Mix together the soy sauce, honey, rice vinegar, chilli crisp, ginger + beef stock.
5️⃣ Pour over the beef and stir to combine. Reduce the heat and simmer until the sauce reduces slightly. Season if needed.
6️⃣ For the coconut broth, add coconut milk, soy sauce, chilli crisp + ginger to a saucepan. Bring to a gentle simmer and stir until combined.
7️⃣ Assemble with rice, chilli crisp beef and coconut broth. Finish with cucumber + extra chilli crisp.
Save this one if you love a dinner with a little kick 🌶️

29/10/2026

Sometimes it’s the smallest cooking tricks that make the biggest difference 👏

From crispier rice to better colour on your meat, these are three simple things worth remembering next time you’re in the kitchen:
✨ Use cold, day-old rice when you want it extra crispy
✨ Let vegetables steam dry before roasting for better texture
✨ Start with a properly hot pan when searing meat

And when you’re cooking at higher temperatures, Colignan Estate Grapeseed Oil is a great one to have on hand thanks to its high smoke point and light, neutral flavour.

Small changes. Better dinners.
Save this one for your next cooking night 👇

26/10/2026

This is what we mean when we say EASY comfort food 🍝
Cheese tortellini, garlic, sun-dried tomatoes and Parmigiano in a creamy one-pot sauce. You’ll want to save this one.

CREAMY SUN-DRIED TOMATO TORTELLINI
Ingredients
• 2 Tbsp Colignan Estate Grapeseed Oil
• 6 garlic cloves, minced
• ½ cup sun-dried tomatoes, drained + chopped
• 1 tsp Italian seasoning
• Pinch of red pepper flakes
• 2 Tbsp flour
• 2 cups vegetable stock
• 560g cheese tortellini
• ½ cup cream
• 2 cups fresh spinach
• 1 cup grated Parmigiano
• Salt + pepper, to taste

Method
1️⃣ Heat Colignan Estate Grapeseed Oil in a heavy-bottomed pot over medium heat. Add garlic, sun-dried tomatoes, Italian seasoning + red pepper flakes.
2️⃣ Cook for 3–4 minutes until the garlic is tender and fragrant.
3️⃣ Add the flour and cook for around 3 minutes, stirring continuously.
4️⃣ Gradually pour in the vegetable stock, stirring to combine. Bring to the boil and cook for 3–5 minutes until the sauce begins to thicken.
5️⃣ Add the tortellini and a pinch of salt. Cook according to packet instructions until tender.
6️⃣ Turn off the heat and stir through the cream, Parmigiano + spinach until the cheese melts and spinach wilts.
7️⃣ Season with salt + pepper to taste and serve.
Save for the next night you’re craving something creamy, cheesy and comforting 🤌

24/10/2026

Dinner doesn’t get much easier than this 🙌 Everything goes into one dish, the oven does the work, and you end up with sticky honey garlic chicken and perfectly flavoured rice.
Save this one for a busy weeknight 👇

Ingredients
• 3 cups chicken stock
• 2 cups jasmine rice
• 500g chicken thighs, skinless + boneless
• 1 onion, diced
• 4 garlic cloves, crushed (half for the sauce)
• 1 tsp fresh ginger, grated
• 1 Tbsp Colignan Estate Grapeseed Oil
• 3 Tbsp soy sauce
• 2 Tbsp honey
Optional to serve:
• Sliced shallots
• Sesame seeds
• Steamed broccolini

Method
1️⃣ In a large bowl, mix half of the crushed garlic with the soy sauce + honey. Add the chicken, toss well to coat and leave to marinate for 10 minutes.
2️⃣ Heat Colignan Estate Grapeseed Oil in a large pot over medium-high heat. Remove the chicken from the marinade, reserving the remaining sauce in the bowl.
3️⃣ Add the chicken to the pot and brown for 2–3 minutes on each side. Transfer to a plate and set aside.
4️⃣ Add the onion, remaining garlic + grated ginger to the same pot. Cook for 1–2 minutes, or until the onion becomes translucent.
5️⃣ Add the jasmine rice and stir through. Pour in the chicken stock + reserved marinade and stir to combine.
6️⃣ Place the chicken back into the pot on top of the rice. Cover and bring to a simmer, then reduce to medium heat.
7️⃣ Cook for 12–15 minutes, or until the stock has been absorbed and the rice is cooked.
8️⃣ Remove from the heat and leave covered to rest for 10 minutes.
9️⃣ Fluff the rice and serve topped with sesame seeds + sliced shallots, with steamed broccolini on the side.
⏱ Marinate: 10 mins
🔥 Cook: approx. 20 mins
🍚 One pot = less washing up
Save this one for an easy weeknight dinner!

21/10/2026

Consider this your sign to upgrade bowl night 🌶️🥥
Spicy-sweet beef, creamy coconut broth, fresh cucumber and fluffy rice all piled into one seriously good dinner.

CHILLI CRISP BEEF BOWLS WITH COCONUT BROTH
Ingredients
• 1 cup uncooked rice or quinoa
• 2 cups water or broth
• 1 Tbsp Colignan Estate Grapeseed Oil
• 450g ground beef
• 1 red capsicum, diced
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 2 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 2 Tbsp honey
• 1 Tbsp chilli crisp, or less to taste
• ½ tsp ground ginger
• ¼ cup beef stock

Coconut Broth
• 400ml coconut milk
• 1 Tbsp soy sauce
• 1 Tbsp chilli crisp
• ½ tsp ground ginger

To serve
• Diced cucumber
• Extra chilli crisp, optional

Method
1️⃣ Cook the rice according to packet instructions.
2️⃣ Heat a large frying pan over medium-high heat. Add Colignan Estate Grapeseed Oil followed by the beef and cook, breaking it into small pieces.
3️⃣ Once almost cooked through, add capsicum, onion + garlic. Sauté until softened.
4️⃣ Mix soy sauce, honey, rice vinegar, chilli crisp, ginger + beef stock together.
5️⃣ Pour over the beef mixture. Reduce heat and simmer until the sauce has reduced slightly. Season if needed.
6️⃣ To make the coconut broth, add coconut milk, soy sauce, chilli crisp + ginger to a saucepan. Bring to a gentle simmer and stir until combined.
7️⃣ Assemble with rice, chilli crisp beef and coconut broth. Finish with cucumber + extra chilli crisp.
Would you add extra chilli crisp or keep it mild? 🌶️

5 dinners worth adding to your rotation 🍴 Save this for the next “what’s for dinner?” moment.1. SALMON FETA PASTA2 salmo...
18/10/2026

5 dinners worth adding to your rotation 🍴 Save this for the next “what’s for dinner?” moment.

1. SALMON FETA PASTA
2 salmon fillets • 200g feta • 2 cups cherry tomatoes • 3 Tbsp Colignan Estate Grapeseed Oil • 2 garlic cloves • lemon zest • oregano • 300g cooked pasta • herbs
Bake salmon, feta + tomatoes at 190°C for 18–22 mins with oil + seasonings. Flake, stir into a creamy sauce, then toss through pasta.

2. CHICKEN PESTO SANDWICHES
4 chicken schnitzels • Colignan Estate Grapeseed Oil • tomatoes • 225g mozzarella • ½ cup pesto • 4 ciabatta rolls
Cook schnitzels until golden. Toast rolls, then layer with pesto, tomato, chicken + mozzarella. Grill until melty.

3. AIR-FRIED STEAK & POTATOES
1 steak fillet • 1 potato • 3 Tbsp Colignan Estate Grapeseed Oil • paprika • garlic powder • onion powder • salt + pepper
Toss everything together and air fry at 190°C for 15–20 mins. Finish with parsley + Parmesan if you like.

4. BBQ CHICKEN BURGERS
4 chicken breasts • BBQ rub • Colignan Estate Grapeseed Oil • burger buns • lettuce • tomato • avocado • cheese • red onion • sauce
Coat chicken with BBQ rub + oil, then grill for 5–6 mins per side. Load into toasted buns with all the extras.

5. CRISPY RICE PAPER WRAPS
8 rice paper sheets • 2 cups cooked rice • 300g prawns • Colignan Estate Grapeseed Oil • avocado • cucumber • seaweed • garlic powder • onion powder • paprika
Season + air fry prawns at 200°C for 6–8 mins. Fill softened rice paper with rice, seaweed, prawns, avocado + cucumber, then pan-fry until crispy.

Which one are you making first? 👇

16/10/2026

Creamy, cheesy tortellini swimming in a sun-dried tomato sauce… yes please 🤌🍝
And the best part? It all comes together in one pot.

CREAMY SUN-DRIED TOMATO TORTELLINI
Ingredients
• 2 Tbsp Colignan Estate Grapeseed Oil
• 6 garlic cloves, minced
• ½ cup sun-dried tomatoes, drained + chopped
• 1 tsp Italian seasoning
• Pinch of red pepper flakes
• 2 Tbsp flour
• 2 cups vegetable stock
• 560g cheese tortellini
• ½ cup cream
• 2 cups fresh spinach
• 1 cup grated Parmigiano
• Salt + pepper, to taste

Method
1️⃣ Heat Colignan Estate Grapeseed Oil in a heavy-bottomed pot over medium heat. Add garlic, sun-dried tomatoes, Italian seasoning + red pepper flakes.
2️⃣ Cook for 3–4 minutes until the garlic is tender and fragrant.
3️⃣ Add the flour and cook for around 3 minutes, stirring continuously.
4️⃣ Gradually pour in the vegetable stock, stirring to combine. Bring to the boil and cook for 3–5 minutes until the sauce starts to thicken.
5️⃣ Add the tortellini and a pinch of salt. Cook according to packet instructions until tender.
6️⃣ Turn off the heat and stir through the cream, Parmigiano + spinach until creamy and the spinach has wilted.
7️⃣ Season with salt + pepper and serve.
Save this one for your next comfort-food craving ❤️

13/10/2026

One pan, 10 minutes of prep and dinner for the whole family 🙌 This sticky honey garlic chicken & rice bake is exactly the kind of recipe we want on rotation.
Sweet, savoury, sticky and made with Colignan Estate Grapeseed Oil 👇

Ingredients
• 3 cups chicken stock
• 2 cups jasmine rice
• 500g chicken thighs, skinless + boneless
• 1 onion, diced
• 4 garlic cloves, crushed (half for the sauce)
• 1 tsp fresh ginger, grated
• 1 Tbsp Colignan Estate Grapeseed Oil
• 3 Tbsp soy sauce
• 2 Tbsp honey
Optional to serve:
• Sliced shallots
• Sesame seeds
• Steamed broccolini

Method
1️⃣ In a large bowl, mix half of the crushed garlic with the soy sauce + honey. Add the chicken, toss well to coat and leave to marinate for 10 minutes.
2️⃣ Heat Colignan Estate Grapeseed Oil in a large pot over medium-high heat. Remove the chicken from the marinade, reserving the remaining sauce in the bowl.
3️⃣ Add the chicken to the pot and brown for 2–3 minutes on each side. Transfer to a plate and set aside.
4️⃣ Add the onion, remaining garlic + grated ginger to the same pot. Cook for 1–2 minutes, or until the onion becomes translucent.
5️⃣ Add the jasmine rice and stir through. Pour in the chicken stock + reserved marinade and stir to combine.
6️⃣ Place the chicken back into the pot on top of the rice. Cover and bring to a simmer, then reduce to medium heat.
7️⃣ Cook for 12–15 minutes, or until the stock has been absorbed and the rice is cooked.
8️⃣ Remove from the heat and leave covered to rest for 10 minutes.
9️⃣ Fluff the rice and serve topped with sesame seeds + sliced shallots, with steamed broccolini on the side.
⏱ Marinate: 10 mins
🔥 Cook: approx. 20 mins
🍚 One pot = less washing up
Save this one for an easy weeknight dinner!

10/10/2026

Easy dinners, comforting favourites, crispy things, creamy things, quick lunches, salads that are actually worth making and plenty of recipes you’ll want to save for later.

Around here, Colignan Estate Grapeseed Oil makes its way into everything from frying and roasting to dressings, marinades and baking.

So if you’re always looking for your next easy dinner idea, you’re in the right place.
Follow Colignan Estate and let us take one thing off your plate — deciding what to cook.

08/10/2026

If you’re bored of your usual beef and rice bowl, make THIS 🌶️🥥
Sweet and spicy chilli crisp beef with creamy coconut broth, fresh cucumber and fluffy rice. So much flavour in every spoonful.

CHILLI CRISP BEEF BOWLS WITH COCONUT BROTH
Ingredients
• 1 cup uncooked rice or quinoa
• 2 cups water or broth
• 1 Tbsp Colignan Estate Grapeseed Oil
• 450g ground beef
• 1 red capsicum, diced
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 2 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 2 Tbsp honey
• 1 Tbsp chilli crisp, or less if sensitive to spice
• ½ tsp ground ginger
• ¼ cup beef stock

Coconut Broth
• 400ml coconut milk
• 1 Tbsp soy sauce
• 1 Tbsp chilli crisp
• ½ tsp ground ginger

To serve
• Diced cucumber
• Extra chilli crisp, optional

Method
1️⃣ Cook the rice according to packet instructions.
2️⃣ Heat a large frying pan over medium-high heat. Add Colignan Estate Grapeseed Oil followed by the beef. Break it into small pieces as it browns.
3️⃣ Once the beef is almost cooked, add capsicum, onion + garlic and sauté until softened.
4️⃣ Mix soy sauce, honey, rice vinegar, chilli crisp, ginger + beef stock together.
5️⃣ Pour over the beef and simmer until the sauce reduces slightly. Season if needed.
6️⃣ For the coconut broth, add coconut milk, soy sauce, chilli crisp + ginger to a saucepan. Bring to a gentle simmer, stirring until combined.
7️⃣ Assemble with rice, chilli crisp beef and coconut broth. Top with diced cucumber + extra chilli crisp if you like.
Save this for the next time your dinner rotation needs a serious upgrade 🌶️

Address

1074 Boonoonar Road
Colignan, VIC
3494

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