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Korean chicken skewers (dak san-jeok)Korean chicken skewers (dak san-jeok)
Traditionally cooked over a charcoal grill, these chicken skewers can also be cooked in a char grill pan. In Korea, the ends of the chicken and vegetables are trimmed after cooking to make a uniform...
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Hainan-style poached chicken with gingerHainan-style poached chicken with ginger
This style of briefly poaching chicken and allowing it to cool in the stock ensures the chicken remains juicy and very tender. Don’t remove the chicken from the stockpot for at least one hour. Serve...
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Nettle pasta with pecorino, black pepper and cured pork cheekNettle pasta...
Nettles aren't called stinging nettles for nothing but when handled with care they don’t pose a problem. Only available during summer, the initial process of making the nettle puree is worth the effort...
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Argentinian tiramisuArgentinian tiramisu
Like a great deal of Italian culture, Argentina has adopted this classic dessert as one of their own. This dessert uses savoiardi biscuits, also know as Italian sponge finger biscuits which are...
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Christmas chocolate salami (romblu tal-milied bic-cikkulata)Christmas...
With no added sugar, this Maltese chocolate salami uses dates, apricots and nuts for natural sweetness and crunch. With a generous hit of whisky, this is definitely a dessert for adults. The following...
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Sundried tomato and pine nut filo piesSundried tomato and pine nut filo pies
Kefalotiri and kefalograviera are hard, Greek cheeses made from sheep or goat’s milk and both are excellent melting cheeses. Prepare these filo pies ahead of time and store in the fridge. Cook just...
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Beetroot couscous with dukkah-crusted perchBeetroot couscous with...
Argan oil is a nutty-flavoured oil that is produced from the kernels of the argan tree, native to Morocco. Substitute hazelnut or walnut oil. Roasting the beetroot over rock salt helps to retain its...
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Beef shin with spelt soupBeef shin with spelt soup
This is Matthew’s take on a traditional Scotch broth soup, using the intense flavour from beef shins paired with robust root vegetables and the nuttiness of spelt to create an incredible warming and...
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Merrywell mini wagyu burgersMerrywell mini wagyu burgers
The secret to The Merrywell’s award-winning burger is our special sauce and house ketchup. We can’t share the secret recipe but we can pass on a few tips. Grilling over an open flame adds smoky...
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Bistro Guillaume’s country style pork belly terrineBistro Guillaume’s country...
This classic French terrine is great served with sourdough toast, Dijon mustard and cornichons. Or I like to serve it in a baguette. It’s also ideal as part of a charcuterie plate. Leftover terrine...
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Mrs Hive’s chocolate bar with peanuts and caramelMrs Hive’s chocolate bar...
The Mrs Hive’s Chocolate Bar is an adaptation of the well-known favourite, the Snickers bar – but a designer version. It’s made up of peanut feuilletine crunch, rich chocolate mousse, salted caramel...
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Braun (or headcheese)Braun (or headcheese)
The keys to good braun are good stock and a good press. Most people get access to good stock but braun presses are hard to come by these days. You can rig one up with a bread loaf tin, cardboard and a...
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Spiced yoghurt-marinated flathead with saffron-infused rice and tomato and...
This is a tandoori-inspired dish, where the marinade creates a delicious colour and keeps the fish moist. The idea is that the subtle spices enhance, rather than overpower, the fish. The rice is made a...
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Gummy shark in a tomato broth with broad beans and garlicGummy shark in a...
When we cooked this on the beach, it was a great way to use up some young broad beans from the garden, and flavour the sauce with our own prosciutto. You could add pea instead, and pancetta instead of...
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Abalone with chilli and garlicAbalone with chilli and garlic
This Italian-inspired recipe uses the perfect flavour partners of chilli and garlic to bring to life one of Tasmania’s finest seafoods – the abalone. You need to use fresh abalone, which can be hard to...
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Stinging nettle and potato soupStinging nettle and potato soup
We like to get our own back on the weeds that invade our farm, and this soup is just the thing to pay back stinging nettles. You’ll need to use gloves and long sleeves and slacks when you harvest them...
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Wild blackberry and elderflower foolWild blackberry and elderflower fool
I adore a fool, which is essentially a soft, mousse-y concoction of fruit and cream, or in this case, fruit, custard (yummo!) and cream. Use any soft fruit that is full of flavour, juice and pulp (so...
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Saké’s tonkatsu cupsSaké’s tonkatsu cups
This is my take on the classic Japanese deep-fried pork cutlet called tonkatsu. I serve the tonkatsu in bite-size pieces on lettuce cups, making them the perfect starter or for entertaining. The...
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Saké’s popcorn shrimpSaké’s popcorn shrimp
These mouth-popping deep-fried prawn morsels are addictive, especially when dressed with mayonnaise and a citrussy vinaigrette. In the restaurant we use yuzu juice in the dressing. Yuzu is a sweet type...
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Popolo’s fregola pasta with saffron and suckling pig ragù (fregola allo...
Fregola is a Sardinian pasta that resembles large couscous. A ragù always tastes better one day after preparation, so leave it to rest in the fridge for 24 hours if possible. Marinating time: 1...
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