Libby Trickett’s Table Grape Recipes

The 2012 London Games saw a slimmer, trimmer, Libby Trickett make a spectacular comeback in the pool and she attributes part of that to Australian table grapes.

Many Australians have been inspired by her weight loss and Libby has chosen to share the secrets to her weight loss success, starting with the Seven Day Grape Shape Healthy Eating Plan which includes some tasty snack ideas incorporating Australian table grapes.

Natural fructose provides energy and vitality and that is only one of the many nutritional benefits of table grapes, you can’t forget fibre to cleanse and detoxify and vitamin C to assist with keeping a strong immune system, and they are low GI.

The versatility of grapes is endless, you can put them in sweets or savouries, you can cook them or eat them straight from the bunch. I suggest you check out Libby Trickett’s recipes because she offers some combinations I never would have come up with.

Grape and Prosciutto Crostini

Serves 6-8


1 cup small red and green grapes, halved
80 grams goats cheese
6 thin slices of prosciutto
½ cup wild rocket leaves
1 Tbsp good quality balsamic vinegar
1 ½ Tbsp extra-virgin olive oil
½ Tbsp honey
Salt and cracked pepper to taste
1 loaf of good quality sourdough bread, thinly sliced (brushed with oil and toasted on a hot pan)


1. Bring a chargrill or heavy-based frypan to medium/high heat
2. Slice bread thinly on an angle and brush with olive oil on both sides
3. Place bread slices in batches on hot pan and press down with a spatula
4. Once golden and crisp, turn and repeat process, removing crisped bread slices onto a platter
5. To make the dressing, lightly whisk together the vinegar, olive oil, honey, salt and pepper to taste, set aside
6. Place a half slice of prosciutto on each grilled bread slice. Top with a little goats cheese, a few wild rocket leaves, and 2-3 green and red whole grapes
7. Drizzle honey and balsamic dressing over the crostini and serve immediately
Tip: You can also grill the bread slices in advance, store everything separately in air-tight containers and compile once at your picnic or BBQ.
Tip: Crush a clove of garlic into the olive oil and sit for 20 minutes or up to a day. Brush the bread slices with the garlic oil for extra flavour.

Grape and Chicken Salad Bites

Serves 8


1 cup red grapes, halved
1 cup BBQ chicken meat
40 grams blue cheese, crumbled
¼ cup roasted walnuts
1 Tbsp chives, roughly chopped
½ Tbsp of honey
1 Tbsp white wine vinegar
2 Tbsp extra virgin olive oil
Salt and cracked pepper to taste
2 witlof leaves washed, separated and trimmed (should have about 18 usable leaves)


1. To make the dressing, whisk together the honey, vinegar, olive oil, salt and pepper and set aside
2. Place the witlof leaves on a platter or large tray
3. Divide a little chicken meat evenly between the leaves, then divide the crumbled blue cheese, chives, walnuts and top with a tablespoon of grape halves
4. Drizzle ‘bites’ with dressing and serve immediately

Tip: Keep everything separate and compile when ready to eat.

Grape Parfait

Serves 1


1 cup mix of whole red and green grapes plus another 2-3 whole grapes for garnish
50 grams of good quality muesli
¾ cup of good quality Greek yoghurt
Fresh mint sprigs for garnish
1 Tbsp of honey


1. Using 6 x 250ml capacity glasses, place a generous amount of yoghurt in the bottom of the glass followed by ¾ of the muesli, all the green grapes, another dollop of yoghurt, red grapes, remaining yoghurt and the remaining muesli
2. Garnish with a few mint leaves and 2 whole grapes
3. Drizzle with the honey and serve immediately

Tip: You can have these ready in advance in clear plastic cups wrapped tightly with plastic wrap to take to picnics. Pack honey separately to serve.

Chicken and Grape Party Sandwiches

Serves 6-8


1 cup green and red grapes, halved
3 cups BBQ chicken meat, chopped (roughly ½ a BBQ chicken)
2 Tbsp lemon juice
1/3 cup light sour cream
2 Tbsp roasted almonds, roughly chopped
¼ cup fresh tarragon, roughly chopped
Salt and cracked pepper to taste
14 plain white bread slices, crusts removed


1. In a small bowl, lightly whisk sour cream, lemon juice, salt and pepper
2. In a large bowl, mix together the chicken, almonds, tarragon and ¾ cup grape halves
3. Lightly fold the cream mixture into the chicken mixture and divide roughly 3 tablespoons of filling between 7 slices of bread. Top with remaining bread slices, cut into quarters and place on a platter
4. Scatter with remaining ¼ cup grape halves to garnish

Tip: These can be made a few hours in advance, cover with cling film and place in refrigerator on a platter.

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