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Lola Orr’s potato tea loafLola Orr’s potato tea loaf
Lola Orr bakes this beautiful potato fruit loaf using her locally grown potatoes, proving just how versatile the humble potato can be.Drink match Stone Pine Distillery Choca-Mocha Iced Coffee,...
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Pommes AnnaPommes Anna
Pommes Anna can either be made up as one large portion or as individual servings. A smaller version is more common in a restaurant environment as we have ‘plating up’ issues to consider, but a large...
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Roast duck with Seville orange glazeRoast duck with Seville orange glaze
Together with pommes Anna this is one of Annie Smithers’ favourite ways to eat roast duck.Wine match Lark Hill Gruner Veltliner 2011, Canberra, ACTThis is a fascinating and complex dish with lots of...
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Roast pumpkin and shallots with fennel, curry leaves and goats' cheeseRoast...
In an old shearer’s quarters, Adam uses fresh curry leaves to compliment the goat’s cheese in this recipe, producing a smoky, earthy flavour. Together with the caramelised pumpkin and shallots, the...
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Russian zakuska (little bites)Russian zakuska (little bites)
Using the best of the fresh, local produce in Daylesford, Alla Wolf Tasker shares her version of a Russian tasting plate, also known as a zakuska.Drink match 666 Pure Tasmanian Vodka, Burnie, TasWith...
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Seared yellowfin tuna with sweet pork crackling, ruby red grapefruit and...
Peter Kuruvita shares one of his most popular dishes at Flying Fish. Together with the crunchy pork crackling, seared tuna and black pepper caramel, this dish is a beautiful mix of cultures, flavours...
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Bonito curryBonito curry
Using a technique to preserve fish, Peter Kuruvita shares this fiery curry from the south of Sri Lanka.
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Paneer cheesePaneer cheese
Living on a buffalo farm, Mitch Humphries milks approximately 150 buffaloes twice a day. Here he shares a recipe using milk from those very buffaloes.Drink match Gage Roads Sleeping Giant IPA (India...
View ArticleStuffed chicken roulade
Chef Mark Olive uses local native spices and fruits from the Daintree to create sweet, tropical flavours in this delicious dish.Wine match Delatite Dead Man’s Hill Gewürztraminer 2011, Upper Goulburn,...
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MoussakaMoussaka
While moussaka is largely attributed to Greece, variations can also be found in Turkey where it includes green capsicum, and Serbia, Bulgaria and Macedonia, where it is made with potatoes, pork and a...
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Chicken fried steakChicken fried steak
Chicken fried steak is the queen of Texas comfort food. Its name likely derives from the way the steak is prepared in a similar way to Southern chicken: coated with buttermilk and seasoned flour, then...
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Stir-fried potato with chilli sauce and black beansStir-fried potato with...
This stir-fry makes a welcome change from roasted, fried, baked or mashed potatoes – the starchiness of the potato is a great foil for the bold flavours of chilli and salted black beans. The chilli...
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Zucchini sliceZucchini slice
Joanna Reymond is the daughter of acclaimed chef and restaurateur, Jacques Reymond. She grew up surrounded with incredible food. Sundays were family days with the restaurant closed and her dad would...
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Twice-cooked rolled duck stuffed with couscous, fig, ginger and...
Kamel restaurant is an oasis nestled in the bayside suburb of Albert Park, serving Middle Eastern and North African inspired mezze dishes. Fresh seasonal dishes run alongside Kamel’s signature dishes,...
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Garlic and garfish over coalsGarlic and garfish over coals
Chef Ryan Squires is known for his fine dining food in Brisbane at his restaurant, Esquire. But today he shows us how he likes to cook at home, sharing a simple fish recipe using his favourite cooking...
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Zucchini and fetta frittataZucchini and fetta frittata
A real frittata isn’t a quiche without pastry. It’s an omelette, though one that isn’t folded over but rather popped under the grill to finish it. I tend to like mine rather thin and often make them in...
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Smoked mullet roe, cured milt, sorrel granita and ricottaSmoked mullet roe,...
Chef Ryan Squires of Esquire restaurant in Brisbane uses different flavours, textures and temperatures to create this masterpiece using locally caught mullet.Wine match Dal Zotto Pucino Prosecco NV,...
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Wild barramundi paupiettes with prawn and scallop mousse filling wrapped in...
One of Masa’s most popular dishes at his restaurant in Cairns, M Yogo, he uses traditional Middle Eastern pastry to wrap the wild barramundi and finishes with two beautiful sauces to compliment the...
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Steamed white miso custard with Tasmanian scallops, squid, grilled oysters...
Chawanmushi is a signature dish for chef Hugh Whitehouse. It makes use of wonderful fresh Tasmanian seafood found in the waters where he is based in the Freycinet Peninsula. Hugh created this dish...
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Manjimup saladManjimup salad
A simply brilliant potato salad, celebrating winter produce from one of the most beautiful regions in the world, Manjimup, Western Australia.Wine match Fraser Gallop Semillon Sauvignon Blanc 2011,...
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