Recipes

When you are using truffle, you don’t want to do too much with the dish. You don’t want to drown-out the truffle flavour. You need to let the truffle dominate the dish to fully [...]

Ingredients 2 large mangoes, peeled, seeded and sliced 400g cherries, stalks removed Almond bread, to serve Spiced Maple Syrup ½ cup maple syrup 20ml Dom Benedictine 1 cinnamon stick 4 cloves [...]

Ingredients 1 tablespoon olive oil 1 brown onion, finely sliced 2 tablespoons chopped thyme 1 tablespoon balsamic vinegar 20g butter, melted ½ cup double cream ½ cup sour cream ¼ teaspoon nutmeg [...]

Ingredients 225g plain flour 40g icing sugar 115g butter, chopped 500g apricots, stoned & halved 200g raspberries 75g caster sugar, or to taste 1 tablespoon milk Thick cream , to serve   [...]

Ingredients Base layer: 125g butter 1 ½ cups brown sugar 4 pears peeled, cored and quartered Cake: 125g butter, softened 1 cup castor sugar 2 eggs 1 ½ cups self-raising flour, sifted 1 tsp ground [...]

Serves 4 2 Adelaide flat tomatoes 2 Black Russian tomatoes 2 South Australian tomatoes 1 salad onion 1 bunch basil 1 green chilli 1/4 cup Extra Virgin Olive oil 2 tablespoon aged balsamic Salt [...]

Artichoke friti – artichokes fried in a light, crispy batter   Ingredients Baby/large artichokes (1 large or 2 -3 baby artichokes per person) Milk Parsley stalks Flour Oil for frying [...]

1kg apricots, halved and stoned                                                           Serves 4 1 tbsp lemon juice 75g caster sugar 12 1cm-thick slices brioche 75g soft butter Toasted flaked [...]

250g drained ricotta                                                                     1 clove garlic, crushed 2 tablespoons chopped basil 16 zucchini flowers 16 asparagus spears Olive oil, for [...]

600g beetroot, trimmed, cut into wedges 1 tablespoon olive oil 2 garlic cloves, crushed 500g “Jap” pumpkin, peeled, cut into wedges 400g can chickpeas, drained, rinsed ¼ cup (60ml) [...]