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Chilli con carneChilli con carne
Meaning "chilli with meat", this dish prompts fiery debate. Where and how the classic originated is a controversial topic among various American states – although Texas, with chilli con carne (also...
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Marron medallions with vanilla sabayon and potato crispsMarron medallions...
Place marrons in the freezer for 2 hours to put them into a stupor; this is the most humane way to cook them. Place marrons in a pan of boiling salted water for 30 seconds. Immediately plunge into cold...
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Fruit riotFruit riot
“We do this dish in many variations at Arras. This recipe is a more achievable home version, but no less visual. With the fruits, opt for ones at the height of their season and the dish will explode...
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Barnyard farm quail with winter carrot saladBarnyard farm quail with winter...
The textures, flavours and colours of this salad are a perfect balance for a warm winter treat.Wine match Sorrenberg Gamay 2011, Beechworth, VicThis is a dish centred around some gamy quail, whose...
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Mussels with cultured butterMussels with cultured butter
Australia has wonderful seafood and simple recipes that allow the flavour and quality of the seafood to be showcased are often the best. Unsalted cultured butter perfectly complements mussels by...
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Olive and fig tapenadeOlive and fig tapenade
Traditionally, tapenade is simply made with olive paste and capers. Capers are a must. Tapenade originated in the French region of Provence and the name is derived from the Provencal word for capers,...
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PissaladierePissaladiere
Pissaladiere, or as chef Michael McEnearney likes to call it, French pizza, is a beautiful way to showcase Pepe Saya’s cultured butter. In Mike’s version, the butter is the star of the show.Wine match...
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Goat pithivier with juniper, winter vegetables and toasted spiceGoat...
Chef Ashley Martin loves the flavour of goat and demonstrates a fantastic dish using this tender, versatile meat.Drinks match Samuel’s Gorge Tempranillo 2011, McLaren Vale, SAI had a very close...
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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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Sautéed pearl meatSautéed pearl meat
This dish is a favourite for diners at Flower Drum. Anthony has taken a native Australian ingredient and used Cantonese cooking styles and flavours to create a dish with a delicate flavour that...
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Slow-cooked pork cheek with fennel, black garlic and calamariSlow-cooked pork...
Brent Savage, part owner/executive chef of The Bentley Restaurant and Bar, first discovered black garlic in the famous Las Ramblas market in Barcelona. Matching the black garlic with one of his...
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Vanilla-and-lime chicken skewersVanilla-and-lime chicken skewers
Delicious, tender chicken marinated in vanilla salt and lime zest is lovely as an entrée or a great addition to your barbecue menu.Wine match Hahndorf Hill Gruner Veltliner – GRU 2012, Adelaide Hills,...
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Gulab jamun with saffron yoghurt ice-creamGulab jamun with saffron yoghurt...
This recipe has a long history for me as it was the first dish I ever made with my mother. I hope you enjoy it as much as I have over the years.Drinks match Best's Great Western Late Harvest Muscat...
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KimchiKimchi
Known as Korea’s national dish, kimchi can be used in hundreds of ways, such as in hot pots, stir-fries and braises. David Ralph and wife Jin Sun share her mother’s famous family recipe for this...
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Oysters and succulentsOysters and succulents
Chef Ben Shewry, of famed Melbourne restaurant Attica, lives close to the sea where there is an abundance of edible wild plants and vegetables. Ben harvests the wild plants by hand every day for the...
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Darryl’s Daintree chocolate crème bruleeDarryl’s Daintree chocolate crème brulee
Daryl Kirk demonstrates his passion for cocoa beans a different way, by cooking his famous chocolate crème brulee in a barbecue.Wine match Seppeltsfield No 7 Tawny NV, Barossa Valley, SAChocolate is...
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Lao/Vietnamese ginger chickenLao/Vietnamese ginger chicken
Strain the rice and place in a mortar. Pound with a pestle for 4 minutes, or until crushed. Stir in the stock and set aside. Add the vegetable oil to a hot wok. Add the garlic and ginger, then sauté...
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Duck's blood saladDuck's blood salad
Add the vegetable oil to a hot frying pan and sauté the shallot until fragrant. Add the duck liver and a pinch of sea salt and stir-fry for 2 minutes. Remove from the heat and allow to cool.In a...
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Chargrilled salt-crusted lemongrass fishChargrilled salt-crusted lemongrass fish
Soak a bamboo skewer in cold water for 30 minutes. In a mixing bowl, combine the lemongrass, dill and spring onion. Stuff the mixture into the cavity of the fish, then secure the opening using the...
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Pork laapPork laap
Pour the stock into a hot wok. When it begins to boil, add the pork meat and liver and cook, stirring, for 2 minutes, or until the meat is cooked.Transfer the mixture to a mixing bowl and allow to cool...
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