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...
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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.
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...
LOTUS CHEESEBURGER
For caramelised onions, heat a wide based pan and melt the butter until it starts to foam. Add the onions and cook slowly constantly stirring so the onions do not...
MANGO AND PASSIONFRUIT 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, 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,...
SNAPPER TATAKI WITH FINGER LIME & NOC NAM DRESSING
Heat a dry non stick pan on very high heat. Rub the snapper with oil, season with salt and sear all sides to a golden colour. (Because the pan is...
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...
PAN-SEARED OCEAN BARRAMUNDI WITH SALSA
Amaizu Make Amaizu by combining ingredients and stir until sugar dissolves. Can be refrigerated in a covered container for one month. Could also be used as an oil-less salad dressing....
STEAMED MUD CRAB, SILKY MACADAMIA, CHAMOMILE
Steamed Crab 1 live Mud Crab gives you about 250-300g of picked crabmeat. (If you are doing this at home then you can cook the crabs in boiling salted water...
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...
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...
STEAMED SPANNER CRAB WONTON RAVIOLO, SHREDDED ROOT VEGETABLE SALAD, CORIANDER AND SHISO DRESSING
Raviolo: Pick through crab meat to get rid of any shell. Process fish fillet in food processor for 10 seconds. Add the egg white and whizz for 10 seconds more....
STICKY DATE PUDDING WITH BUTTERSCOTCH SAUCE
I know what you’re thinking, didn’t we see enough of this dessert in the 90’s. Well yes I think we did, but no we don’t see enough of it now....
Pavlova
We had some friends over for a summer barbecue the other weekend and my wife Julie asked if I could show her how to make Pavlova. I said no problem....
WILD MUSHROOM RISOTTO RECIPE BY CHEF SARAH FRENCH
Wild mushrooms risotto is a great winter dish. Best served with grilled breast duck and a rich pan jus. Fresh porcini mushrooms and black truffle oil are available from Waimea...
ZUCCHINI SLICE
Believe it or not, this is a great recipe for anyone that thinks they don’t like zucchini. It is also an ideal recipe for anyone trying to watch their carb...
SUMMER FRUIT PAVLOVA
Preheat oven to 110 degrees Celsius/ 220 Fahrenheit Place a sheet of baking paper onto a flat baking tray and spray with non stick spray. Place egg whites in a...
TROPIC-ANNA: COCONUT DACQUOISE, FEUILLETINE CRUNCH, PIÑA COLADA CRÈME, TROPICAL COMPOTE
‘Nothing beats a cocktail or high tea, so I wanted to have the two in one,’ quips Anna. ‘I used the flavours of a piña colada and twisted them into...
VANILLA AND APPLE PAIN PERDU, APPLE SORBET AND BLUEBERRY COMPOTE
In a small pot bring the cream, apple juice and scraped vanilla pods to a simmer. Combine the yolks and sugar and pour the hot cream onto them. Whisk together...
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...
Mushroom Consommé Recipe by Chef Nelly Robinson
Chef Nelly Robinson is showcasing an extraordinary mushroom consomme recipe that will leave your mouth watering. How to Prepare a Mushroom Consommé Step One Heat 1 tbs oil in a...
