Rice and spinach tian
Preheat oven to 190°C. Place the rice evenly over the base of a buttered 23cm round shallow baking dish. Heat a large frying pan over high heat and cook the spinach and garlic cloves in the olive oil...
View ArticleOeufs a la cantalienne
Preheat oven to 220°C. Grate the Comté cheese and scatter half over the base of a buttered 22cm baking dish. Separate the duck eggs, keeping yolks intact. Whisk whites in a large bowl with the nutmeg...
View ArticleOrange almond sponge
Preheat oven to 190°C. Combine the orange zest and ground almonds and scatter over base and sides of a buttered 20cm springform pan. Whisk the duck eggs and caster sugar in a large bowl over a pan of...
View ArticleRich preserved lemon mayonnaise
Whisk the duck egg yolks, Dijon mustard and lemon juice in a bowl. Gradually whisk in the olive oil and vegetable oil in a thin, steady stream until thick and emulsified. Add a little water if too...
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Beans with ‘reins’ (porotos con riendas)Beans with ‘reins’ (porotos con riendas)
Heat a large saucepan over medium heat, add the olive oil, onion, garlic and chorizos, and cook for 4 minutes or until the onions are translucent. Add the Japanese pumpkin and enough water to cover....
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Twice-cooked pork bellyTwice-cooked pork belly
Inspired by Thomas Keller’s restaurant The French Laundry in California, Shaun Arantz often uses the ‘sous-vide technique’ at his own restaurant, Racine.Drink match Small Acres Norfolk Still 2010...
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Traditional lamb and pistachio kebab with smoked eggplant and garlic yoghurt...
While in Turkey last year, Somer Siviroglu of Efendy restaurant saw these kebabs in a place called Gaziantep. It is very typical of the region. Here, he shares this traditional recipe with us.Beer...
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Lime curd pyramid with coriander jellyLime curd pyramid with coriander jelly
This is the dinner party version of our lime curd pyramid. It is based on a traditional French lemon meringue tart. Our version uses limes to give the dish an exotic flavour. Inside is hidden a...
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Angel hair pasta with sofrito and Queensland shellfish (fideuá)Angel hair...
Chef Javier Cordina shows us one of the most famous dishes from Barcelona, known as fideua. Together with the seafood, aioli and angel hair pasta, this dish proudly reflects the flavours and vibrancy...
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Carpaccio of fallow deer with rocket, pear, fig and parmesan saladCarpaccio...
Jeremy’s take on venison carpaccio leaves the meat raw inside, giving it a tender texture. This version of carpaccio is complimented by a fresh, simple salad.Wine match David Hook Reserve De Novo...
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Antep-style pistachio baklavaAntep-style pistachio baklava
Normally at the restaurant we make our own filo pastry. It’s so thin that you could read a newspaper placed under it. This is a more practical recipe, particularly fun to do with children.Drinks match...
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Globe artichokes with jamón and egg (alcachofas con jamón y huevo)Globe...
I learnt this dish from my mother. She would make it with fresh artichokes when they were in season, otherwise she would use artichoke hearts already precooked. It’s a dish typical from the Ebro valley...
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Strawberries and cream funnel cakeStrawberries and cream funnel cake
The batter is traditionally poured through a funnel, but a squeeze bottle, from supermarkets, makes the process less messy.
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Eggplant parmigiana (melanzane alla parmigiana)Eggplant parmigiana (melanzane...
It is one of Italy’s most famous dishes, yet its origins remain in dispute, and continue to cause debate between northeners and southerners. The name of this cheesy eggplant bake infers that it is...
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Adelaide Hills carbonaraAdelaide Hills carbonara
I’ve always thought that a simple plate of well-made pasta is one of life’s great pleasures. This dish takes the basic technique of a traditional Italian carbonara, but substitutes some great Adelaide...
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Mussels cooked in lemongrass-scented coconut milkMussels cooked in...
At the opening of his new restaurant, Luke takes time out to show Lily one of his new dishes.Wine match Pewsey Vale Prima Riesling 2011, Eden Valley, SAWith a classic mussels and white wine dish, I...
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Spanner crab baked with mung bean vermicelliSpanner crab baked with mung bean...
Adam Liaw has fond memories of eating Cheong Liew’s dishes as a child. They reunite and Cheong shares his latest signature dish with Adam.Wine match Ten Minutes by Tractor 10X Pinot Gris 2011,...
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Steak ‘n’ onionsSteak ‘n’ onions
Out at Mayura Station in South Australia, chef Kirby Shearing demonstrates what he calls the best technique to cook this beautiful cut of Wagyu. Wine match Ruggabellus Efferus 2010 (Mataro, Syrah,...
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Zuppa di pesce al’AbruzzeseZuppa di pesce al’Abruzzese
Along the Adriatic coast of Italy there are many versions of this dish. This one is my version from my region of Abruzzo. It’s not quite a soup and not cooked as a stew — we call it zuppa. Italian fish...
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Blackened miso coral troutBlackened miso coral trout
Inspired by Nobu’s miso cod, chef Spencer Patrick cooks us his signature dish using local produce from Port Douglas, and line caught coral trout.Drinks match House of Arras Blanc de Blancs 2001,...
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