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Slow-roasted smoked goose with cabbage and fennel, and warm potato and speck...
I had only ever smoked a goose breast and made goose confit before I had the chance to rear and cook my own geese. The results were such a revelation. The meat was dark and tender and sweet and...
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Sloe ginSloe gin
Sloes are members of the plum family, and are the fruit of the blackthorn shrub that grows prolifically around the United Kingdom as part of the traditional hedgerows. Early settlers planted the...
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Year of the Snake pomegranate ZumbaronYear of the Snake pomegranate Zumbaron
When asked to create an exclusive Year of the Snake themed Zumbaron for SBS, Adriano Zumbo devised a decidedly twisted sweet. His edible version of gold-flecked, red-bellied macaron snakes filled with...
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Maltagliati semolina pasta with speck and saffron C2 cheeseMaltagliati...
This wholesome simple homemade pasta has a nutty flavour just perfect to pair with the flavours of the speck and cheese.Level of difficulty: confident cook Season: All year round
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Hare stewHare stew
In vineyards and properties around parts of Australia, hares are quite common and can be a destructive pest. With this dish, it’s just using your surroundings to make a great substantial one-pot meal...
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Roasted quail wrapped in prosciutto and vine leaves, served with...
Vincotto, literally meaning “cooked wine”, is sometimes known as saba and is traditionally made in south-eastern Italy from the slow-cooking and reduction of fresh, unfermented grape juice (“must”), to...
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Vince (Chicco) Merlo’s bresaolaVince (Chicco) Merlo’s bresaola
Bresaola is an air-dried beef that has been flavoured with wine and spices before hanging to cure for a month. It is found throughout Italy and in other forms around the world. Vince has been...
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Ross’s horseradish mustardRoss’s horseradish mustard
Ross has spent years developing his mustard recipes and wanted to create a Dijon-style mustard with a little more kick, essentially blending the French and German styles. In this recipe he uses...
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Ross’s stout mustardRoss’s stout mustard
Ross has spent years developing his mustard recipes and wanted to create a Dijon-style mustard with a little more kick, essentially blending the French and German styles. In this recipe he uses stout...
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Apples and pears in pyjamasApples and pears in pyjamas
Apples and pears are a favourite of the Dutch people and used in many desserts and snacks. Stuffed with marzipan, wrapped in puff pastry and baked until golden, a scoop of vanilla ice-cream is the...
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Olive-and-feta-crusted chickenOlive-and-feta-crusted chicken
Kalamata olives, feta cheese and extra virgin olive oil are quintessential Greek ingredients, adding a robust and luxurious edge to a roast chicken. Keep a little of the herbed feta aside to eat with...
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Ploughman’s lunchPloughman’s lunch
I spent many a lunch in the UK looking for a ploughman’s lunch that would satisfy a teenage boy with a penchant for exercise. Most were small and ordinary. A real ploughman’s should have meat, cheese...
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