SALAD OF SLOW COOKED LEEKS WITH CRUSHED PEAS, FETA AND MINT
Trim and wash the leeks well to remove any dirt. Place in a pot and add the wine, water, EVOO, garlic, thyme, seasonng and bring to the boil. Turn down...
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Recipes by Chef Tom Walton
Young chef Tom Walton has hit the ground running with the opening of popular Bondi Beach restaurant and bar The Bucket List.
His contemporary Mediterranean –inspired food was recently featured on the cover of November 2012 Australian Gourmet Traveller and The Bucket List was voted one of Sydney’s Top 10 ‘Bars with Food’ by the 2012 Sydney Morning Herald Good Food Guide.
Having trained with Damien Pignolet at Bistro Moncur Tom worked his way up to head chef and during his six year stint the restaurant was awarded two chefs hats.
A passionate cook since he was a child Tom admits to being heavily influenced in his style of cooking by his Lebanese neighbour and adopted grandmother Nadema who would cook with him and let him tend her backyard vegetable garden. ‘My memories from this time are so colourful and vivid-filled with excitement and fascination as I was slowly introduced to this world of fresh produce and amazing flavour combinations!”
WHITE CHOCOLATE PANNA COTTA WITH STRAWBERRY SORBET AND PISTACHIO’S
It is best to begin this recipe the day before Panna Cotta Soak the gelatine in a bowl of cold water. Combine the cream, milk, sugar in a saucepan and...
PAN ROAST KING SALMON FILLET WITH BEETROOT, FENNEL, RADISH, LABNA AND SOFT HERBS
Preheat the oven to 150 degrees Vegetables Trim and wash the beetroots. Wrap them in foil with a little seasoning and oil. Roast for 45 minutes or until tender. Peel...