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Recipe by Brendon and Gerard from the Fish Shack Ingredients: 1 kg local prawns, peeled with tail on 2 egg whites 200-250 grams fine rice flour 150-200ml soda water Oil […]

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 Brendon and Gerard from the Fish Shack Ingredients: 180-200 g of fresh white fish (skin on or off bone out) 1 whole soft shell crab (cleaned and cut […]

Recipe by Brendon and Gerard from the Fish Shack Ingredients: Spice mix 1 tbs cardamom pods 3 whole or 1 tsp ground star anise 1 stick or 1 tsp cinnamon […]

Recipe by Brendon and Gerard from the Fish Shack Ingredients: 4 swordfish steaks (or other firm-fleshed, white fish) 600 grams of fresh rice noodles (from Asian grocers) 3 Tbs fish […]

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: 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: Brine 2 stalks Rosemary ¼ bunch Thyme ¼ bunch Parsley stalks 4 Garlic cloves ½ cup Salt 1/8 cup Sugar ¼ cup […]