Recipes

Recipe by Brendon and Gerard from the Fish Shack Ingredients: 700 – 800 g of white-fleshed fish (fillet or cutlet), eg ling, gemfish, bream 1/2 to 1 stalk lemongrass, white […]

Recipe by Michael Rees of Ellacure Restaurant Ingredients: Pasta Dough 1kg ‘OO’ flour 8 large eggs 60ml olive oil 35gm salt Filling 300gm Smoked trout – de boned 150gm Mascarpone […]

Recipe by Michael Rees of Ellacure Restaurant Ingredients: 4 – 300g Dry Aged Grass Fed Sirloin (Lost River Supplier from Crookwell) 70g Button Mushrooms Sliced 100mL Red wine Jus 1 […]

Recipe by Michael Rees of Ellacure Restaurant Ingredients: 1 Apple ¼ Brown Onion ¼ bunch Mint ¼ bunch Corriander ¼ bunch Chervil 1-2tsp White Wine Vinegar Salt and sugar to […]

Recipe by Michael Rees of Ellacure Restaurant Ingredients: 4 – 170g Barramundi Fillets (Cone Bay) Apple and Celeriac Remoulade 1 Avocado Preserved Lemon Vinaigrette Chives Method: – On a tray […]

Recipe by Michael Rees of Ellacure Restaurant Ingredients: Whole chickens size 25+ or Chicken breast with wing and skin on Marinade Peanut oil Onion Garlic Chili Cajun spice Paprika Red […]

Recipe by Michael Rees of Ellacure Restaurant Ingredients: 5 Desiree Potatoes Water Salt 50g butter 100ml Cream 1-2 Tbsp Minced Garlic Method: – Place potatoes in salted water and boil […]

Recipe by Michael Rees of Ellacure Restaurant Remoulade Ingredients: ½ Celeriac Julienned 1 Apple Julienned 1 tbsp Capers 2 small gherkins Julienned 1 small Spanish onion Julienned 2 tomatoes julienned […]

Recipe by Michael Rees of Ellacure Restaurant Ingredients: Brine 2 stalks Rosemary ¼ bunch Thyme ¼ bunch Parsley stalks 4 Garlic cloves ½ cup Salt 1/8 cup Sugar ¼ cup […]

Recipes by Susan’s Sumptuous Suppers Makes 8 Ingredients: 2 cups grated fresh beetroot 1/2 teaspoon salt 1/4 teaspoon ground pepper 1/4 cup chickpea (besan) flour 1 tablespoon butter or oil […]