All posts in Recipes

Burnt Leek, Lemon & Pepper Oil

Recipe by Keaton McDonell of Pulp Kitchen


  • 1 leek – cut into 2cm pieces
  • Zest of 2 lemons
  • 12g white peppercorns
  • 1 bunch lemon thyme
  • 200ml grape seed oil


– Lightly oil and season the leeks
– Place in 250oC oven and roast until blackened
– Place all ingredients in a zip lock bag and place in a water bath at 52oC for 1 hour to infuse
– Chill and place in a blender and blend until smooth
– Pass through a sieve and store in a container for later use

Truffle Butter

Recipe by Michaela Uren of Forchefs


  • 250g Lurpak butter
  • Parsley finely chopped
  • 1 small black truffle


– Start with room temperature butter and a medium sized mixing bowl.
– Place the butter into the bowl and grate the truffle over the top.
– Using a rubber spatula and cream butter, truffles and finely chopped parsley together until thoroughly combined.
– Divide truffle butter into four portions, and wrap first in waxed paper, then in plastic wrap. Place your portioned butter into a freezer safe resealable plastic bag, and store in the freezer where it should last for at least six months.

*Truffle salt may also be used to deliver truffle flavour. Adjust to taste.