Inspired by the olive groves of Robinvale Estate, Stefano created a pistachio halva dish using olive oil to showcase its flavour in sweet applications.






Skill level

Average: 5 (1 vote)


  • 330 g pistachios
  • 150 g maple syrup
  • 200 g hulled tahini
  • 100 ml extra-virgin olive oil
  • ice-cream, to serve (optional)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Finely chop the pistachios in a food processor until its becomes a powdery texture. Add in the tahini and blitz together with the nuts until completely incorporated. Then add in the olive oil and stir through.
  2. Place the saucepan on high and using a sugar thermometer heat up the maple syrup to 130ºC. Once it has reached temperature, add in the pistachio mix and stir it through thoroughly. Pour it out into a lined baking tray that fits inside your steamer, making sure to spread it right to the corners.
  3. Cover the tray completely in alfoil to seal and then place the tin in the steamer to cook for around 45-50 minutes until set.
  4. Once cooked, cut into squares and serve with ice-cream.


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