Chocolate Ripple Cake
Chocolate Ripple Log Cake is an all-time favourite Australian dessert made using Arnott’s famous Choc Ripple biscuits, covered in copious amounts of whipped cream, and decorated with more chocolate bars...
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Cuisine: Australian Recipes by Professional Chefs
Experience a taste of the Pacific with Australian and New Zealand dishes that have a tropical touch – Nothing like an exotic flavour to send your tastebuds on a holiday.
Sweet Potato and Red Cabbage Gratin
This is the perfect vegetable dish to serve in the middle of the table, hot and sizzling straight from the oven. I really like the strong red cabbage and wine...
Baked Stuffed Mushrooms
This is a fantastic stuffed mushrooms recipe provided by Chef Sara Connors of Amanda’s on the Edge, a charming restaurant situated on the hill of Windsor’s Edge Vineyard. Windsor’s Edge...
WAGYU OXTAIL, HEIRLOOM CARROTS, PICKLES, NASTURTIUM
Braised Wagyu Oxtail Marinate the oxtail in the red wine for at least 12 hours. Keep turning every couple of hours. Drain the oxtail and reserve the wine. Peel the...
Slow Cooked Lamb Shoulder Recipe With Kimchi & Sriracha
Slow Cooked Lamb Shoulder Lightly rub the shoulder with vegetable oil and a little salt. Place in a baking tray and into a hot oven (250ºC). Roast until dark golden...
Cauliflower Fried “Rice”
This cauliflower fried rice was the star of the show at last weeks Sydney Fitness + Health Show.
Basil Infused Tuna
Only sashimi-grade Yellowfin tuna will do for my signature dish. If your fishmonger can’t deliver, shop around somewhere else or put the recipe on the backburner for another day. Mustard...
CHOCOLATE AND FENNEL ICE CREAM
Here’s our recipe for Chocolate and Fennel. Like most of our food at The Three Blue Ducks we try to find ways of using every part of all the produce...
BRAISED PORK WITH CHILLIES
I love anything with pork belly in it. The good thing about it is if you give it a really good fry first, that will render out a lot of...
BUTTERMILK SHRIMP WITH COCONUT QUINOA
In a medium-sized pot with a lid, place the cooked quinoa, coconut milk and agave syrup and bring to a simmer. Simmer for 5 minutes until all the liquid has...
CARAMEL COOKED CREAM AND POPCORN CRUMBLE
Caramel Cooked Cream Reduce cream to 375ml add the bloomed gelatin In a small saucepan, make a dry caramel using the caster sugar. Gently heat the milk and slowly add...
Gourmet Mushroom Ravioli
Sauce In a sauce pan on a low heat gently fry the chopped garlic but do not allow to brown as this will taste bitter. Add the white wine to...
GARFISH PIE
Garfish Pie To make the pies place 1 crepe on the bench and top with the brandade, lay 1 sheet of smoked salmon on top then place the gar fish...
PUMPKIN SFORMATO AND ANISE CREAM
Sformato Simmer the pumpkin till soft in the milk with sugar and vanilla bean. Add the amaretto and the eggs and whisk well. Put into moulds and cook in a...
GUINEAFOWL
Separate the breasts and legs. Keep the carcass, wings and the feet for jus Confit Legs Cut the end sections off and remove the thigh bones, rub the legs with...
ROAST KUROBUTA PORK BELLY WITH APPLE SAUCE
Who doesn’t like pork with apple sauce? Kurobuta pork was originally one of the old English Berkshire breeds but was later developed in Japan (hence the name: kurobuta means black...
SALAD OF SAND CRAB, HEART OF PALM, CORIANDER AND MINT
Pick over crabmeat to remove all traces of shell and divide into 40g portions. Peel avocado, remove stone, and slice across into even slices. Make a lemon vinaigrette with the...
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...
MANGO AND PASSION FRUIT MERINGUE ROULADE
This is one of the lightest desserts around — think pavlova with French flair! You could vary the flavour of the filling by using stone fruit or berries, and the...
SASHIMI WITH HOT SHALLOT OIL AND CHILLI
Shallot Oil Lightly fry shallots in the olive oil over a low heat until golden (approx 8 minutes). Set aside. Sashimi Plate Put the fish pieces in the freezer for...
SHORTCRUST TARTS WITH CRÈME PÂTISSIÈRE AND PASSIONFRUIT PULP
Shortcrust Pastry Combine flour, butter and sugar in a food processor. Process until the mix resembles fine bread crumbs. Add yolk and chilled water. Process until dough comes together. Turn...
SNAPPER PIE WITH SLOW BRAISED GREEN BEANS, FENNEL & KATAIFI
In a large heavy pan, sauté the onions and garlic in 100gms butter over a low heat for half an hour until soft and lightly golden. Add the sliced beans,...
PALM SUGAR LIME DRESSING FOR OYSTERS
This is a lovely fresh dressing that really pops with the oysters. I suggest using pacific oysters for this dish and chilling them in the freezer just before service. Mix...
WATERMELON AND FETA SALAD
The original recipe is made with Bulgarian feta, locally known as Sirene. It’s the most popular Bulgarian cheese, and while similar to the Greek feta cheese they are not really...
