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Apple pieApple pie
Despite the saying "as American as apple pie", this famed fruit dessert is credited as an English invention, with the first recorded recipe in the 16th century. Regardless, the apple pie in its modern...
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Sweet and sour stuffed spatchcockSweet and sour stuffed spatchcock
Preheat oven to 200°C. Using a mortar and pestle, grind saffron and sugar until fine. Place in a bowl with 60ml hot water and stir to dissolve. Set aside.Melt 3 tbs ghee in a frying pan over medium...
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Lemon brulee tartLemon brulee tart
This sprightly tart has a lovely lemon tang and the richness of cream. You will need a 24cm tart pan with removable base.
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Arkady lamb neck croquettes with sauce vertArkady lamb neck croquettes with...
Making a croquette from lamb sounds a bit unusual, but using slow braised neck and all of its gelatinous wonderment makes such a surprise when you crack through the golden crust! Paired with a salsa...
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Smoked tomato sorbet on anchovySmoked tomato sorbet on anchovy
Anchovies are part of the tapas tapestry. A small plate of top quality anchovies go so well with a few zuritos (little glasses) of icy cold beer. This is our version of anchovies and one of our...
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Apple-brined ginger pork neckApple-brined ginger pork neck
Using a smoking machine, Adam shares this delicious pork recipe. This recipe is beautifully complimented by his grilled corn with hot sauce and lime butter.Wine match Giant Steps Gladysdale Vineyard...
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Silas’s chilli coconut prawnsSilas’s chilli coconut prawns
Chef Silas Masih shares one of his favourite dishes from his restaurant, Pepper and Salt, in Denmark, WA.Wine match Grosset Off Dry Riesling 2011, Clare Valley, SA This is an intensely spicy dish, with...
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Braised fennel with tomatoBraised fennel with tomato
Wine match Climbing Merlot 2010, Orange, NSWThis dish has a lovely, comforting Mediterranean feel to it and so should an accompanying wine. The key ingredients to think about are the thick tomato sauce...
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Seared calamari saladSeared calamari salad
Australia’s best known providore, Simon Johnson, says there is nothing better than good food, great friends a good bottle of wine. Simon shares a few dishes using the very best olive oil while cooking...
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Upside down apple tart (tarte tatin)Upside down apple tart (tarte tatin)
Originally invented by the Tatin sisters at the beginning of the 20th century, tarte tatin recipes have become a French classic. The classic apple tarte tatin recipe can also be done in many different...
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Baby potatoes cooked in aromates and clayBaby potatoes cooked in aromates and...
Taking inspiration from his local potato farmers, Norman and Robyn, Justin North uses their baby potatoes, as small as the size of your fingernail to create this exciting dish. Crack the clay at the...
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Baked fig tartBaked fig tart
One of Gumnut Patisserie’s best sellers is their baked fig tart. You can substitute the tart with strawberries, but it’s hard to go past fresh figs when they are in season. Head chef Tracy Nikl of...
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Cerdo en nogadaCerdo en nogada
This dish a modern Australian interpretation of a traditional Mexican dish called "chiles en nogada"’. This dish represents the three colours of the Mexican flag with the pomegranate, green chillies...
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Lamb rump with almond milk farro, heirloom carrots, sweetbreads and olive...
This is a very earthy dish – the farro and almond milk cooked to create porridge. A great combo with the young lamb (it’s a mother’s milk approach), whereas the black fermented garlic and the carrots...
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PupusasPupusas
Pupusas are maize flour pancakes filled with various ingredients. The most popular are with refried beans, pork and cheese. Other versions may use a combination of prawns, zucchini, or spinach and...
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Roast duck with mulberry molasses and pinot noirRoast duck with mulberry...
The important thing with roasting duck is that the legs and breasts cook very differently, so they shouldn’t be roasted together. This recipe separates these cuts for optimal cooking and uses the...
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Wood-grilled lobster with tomalley butter and grilled lemonWood-grilled...
Using wood from grape vines, Adam grills his lobster on an outdoor wood-fire grill. Using the tomalley from the inside of the lobster, he makes a butter to compliment the lobster with a beautiful, rich...
View ArticleAncient Greek skillet lasagne
Many people will be surprised to know that pasta is not really uniquely Italian and that Greeks have been making pasta since ancient times. Lasagne was first made in ancient Greece and lasagne actually...
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Sweet chestnuts in burrSweet chestnuts in burr
As part of a kaiseki menu at the Japanese Embassy in Canberra, chef Mr Shioi takes inspiration from the seasons by recreating autumn foliage with this beautiful dish.Drink match Sun Masamune Go-Shu...
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Dobin mushiDobin mushi
Chef Mr Shioi shows us a simple dish that he often serves at the Japanese Embassy in Canberra.Wine match Clonakilla Riesling 2012, Canberra, ACT This is a very delicate dish with simple, yet intricate,...
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