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Recipe by Daniel Hurley of Forchefs Ingredients: Sea salt to taste Ground black pepper to taste 1 bay leaf 2 Tablespoons Dijon mustard 1 cup frozen peas 300ml red wine […]
Recipe by Keaton McDonell of Pulp Kitchen Ingredients: 1 lamb belly, bones removed, trimmed and seasoned with salt and pepper 100ml oil 4 eschalots – peeled and cut in half […]
Recipe by Daniel Hurley of Forchefs Ingredients: 1 Lamb shoulder 2 lamb necks 1½ bunch of thyme 2 garlic cloves 2 cinnamon quills 1 carrot 1 celery stick 1 onion […]
Recipe by Keaton McDonell of Pulp Kitchen Ingredients: 1 lamb shoulder, bone in 200g hay 3 leeks – roughly sliced 1 garlic bulb 1 bunch of lemon thyme Method: – […]
Recipe by Michaela Uren of Forchefs Ingredients: 1 Tbsp ground cumin 1 Tbsp garlic powder 1 Tbsp onion powder 1 Tbsp ground coriander 1 Tbsp ground turmeric ½ Tbsp chilli […]
Recipe by Keaton McDonell of Pulp Kitchen Ingredients: 6 globe artichoke hearts, halved 200ml extra virgin olive oil 1 carrot – cut into a 5mm dice ¼ celeriac – cut […]
Recipe by Joel Jones from the Treehouse Bar in Canberra Ingredients: 2 Duck Breast Olive Oil Tea leaves enough to cover a tray 200g Brown Sugar 1 Cinnamon Quill 1 […]
Recipe by Clement Chauvin of Waters Edge Restaurant Ingredients: 500 gr red snapper fillet 2 leeks 50g butter Sauce: 500 ml white wine 1 eshallot Thyme Bay leaf Spices (coriander, […]
Recipe by David Keeley and Rose Mogford of Pistachio Dining at Torrens Ingredients: 4 Market fish fillets 1 punnet cherry tomato 1 punnet Roma cherry tomato 1 Spanish onion 10 […]
Recipe by David Keeley and Rose Mogford of Pistachio Dining at Torrens Ingredients: 1kg Jerusalem artichoke washed 2 sprig thyme 4 clove garlic 50ml olive oil 1 large onion ½ […]
