All posts in Recipes

Prosciutto Wrapped Blue Cheese Figs w Rocket & Avocado Salad

Recipe by Ellacure restaurant


Stuffed Figs

  • 2 ripe figs
  • 4 thin slices of prosciutto
  • 40g blue cheese

Balsamic Reduction

  • 500ml Balsamic vinegar
  • 500g castor sugar
  • 1tbsp honey

Salad Dressing – Raspberry Vinaigrette

  • 100g fresh raspberries
  • 100ml olive oil
  • 1tsp castor sugar
  • 50ml red wine vinegar
  • Salt


  • Small handful of rocket
  • 1 avocado, diced
  • 1 small Spanish onion, diced.


Stuffed Figs
– Preheat oven to 180°C.
– Trim off top of figs, Make a cut from the top of your fig going about halfway down. Make another cut the same way to form a cross when looking at it from the top.
– Take a small chunk of blue cheese and gently insert it into the centre of the fig.
– Take 2 slices of prosciutto and wrap them around the side of the figs.
– Place figs on an oven proof tray lined with grease proof paper and place in the oven for 5 minutes, or until the cheese starts to run.

Balsamic Reduction
– Place balsamic vinegar and sugar into a pot and bring to boil, stirring until sugar is dissolved.
– Reduce heat and simmer until mixture has been reduced by half.
– Take off the heat and stir in honey
– Allow to cool before serving.

Salad Dressing – Raspberry Vinaigrette
– Blend raspberries with a stick blender until smooth.
– Pass through a sieve to remove any unwanted material.
– In a bowl, whisk the raspberry, sugar and vinegar together until sugar is dissolved.
– While whisking the raspberry mix, slowly drizzle olive oil into the mix until emulsified.

Building your plate
– Place a 50cent piece worth size of balsamic reduction in the bottom of a serving bowl
– Mix some roquette, Spanish onion and avocado in a small bowl and drizzle over raspberry vinaigrette.
– Place the salad into the serving bowl on top of your balsamic reduction
– Place the figs on top of the salad to serve.

Beetroot, Asparagus and Blue Cheese Gnocchi

Recipe by Ellacure restaurant


  • 500g dry Ricotta
  • 1 egg yolk
  • Zest of 1 lemon
  • 6g salt
  • 1 beetroot
  • Roughly 250g plain flour
  • 10g butter
  • Extra virgin olive oil
  • 2 spears of asparagus cut into 2cm lengths and blanched
  • 20g mild blue cheese
  • 1 pair of latex gloves (so your hands don’t become purple)


– Preheat oven to 160°C.
– Coat beetroot in olive oil.
– Place into a roasting tray, cover in foil and place in the oven for 1 hour or until you can insert a knife with no resistance.
– Remove and let cool.
– Place a pot of water on to boil.
– Once beetroot is cool, put on gloves, peel and grate the beetroot.
– Place grated beetroot into a tea towel and squeeze out the juice.
– Keep the juice and 1tbsp of grated beetroot aside.
– Add the remaining grated beetroot, egg yolk, lemon zest and salt to your ricotta. Mix well.
– Add flour and mix until combined. The dough should stick to your hands, but not leave any stuck to your hands.
– Separate the dough into 2 batches.
– Flour the bench and roll the dough into a long snake, about 1 ½ cm thick.
– Cut into 1cm thick pieces.
– Drop the gnocchi into the boiling water and wait for it to rise to the surface.
– Once risen, let the water return to boiling (approx.. 3 mins).
– Scoop out gnocchi or drain water and place gnocchi into ice water until cool. Drain.
– In a non-stick pan, place a small amount of butter and 20ml olive oil (for one serve).
– Place on heat until butter is melted.
– Place 16 pieces of gnocchi into the pan and continually toss the gnocchi to brown the outside and reheat.
– Once some colour appears and the gnocchi is hot all the way through, add the 1tbsp of grated beetroot and 20ml of the kept beetroot juice. Stir. The juice will reduce and coat the gnocchi, making it a bright purple.
– Add the blanched asparagus and toss.
– Place into a serving bowl and crumble the blue cheese over the top.

Smoked Trout Tortellini with Confit Cherry Tomatoes

Recipe by Michael Rees of Ellacure Restaurant


Pasta Dough

  • 1kg ‘OO’ flour
  • 8 large eggs
  • 60ml olive oil
  • 35gm salt


  • 300gm Smoked trout – de boned
  • 150gm Mascarpone
  • 70ml Cream
  • 1 bunch Dill
  • 1 bunch Chives
  • 1 Lemon zest and juice
  • Salt & pepper

Confit Cherry Tomatoes

  • 4 punnets Cherry tomatoes
  • 350ml Olive oil
  • 150ml Champagne vinegar
  • 4 tbsp Fennel seeds
  • 4 tbsp Coriander seeds
  • 120gm Sugar
  • Salt & pepper


– Blitz all pasta dough ingredients in robo until it resembles fine breadcrumbs. Press a little of the dough in your hand firmly to test moisture content, if a little dry add some water and blitz again until fully combined. Then put mix into a bag and vac on maximum pressure and then rest in the cool room until needed.
– Zest and juice lemon, finely chop herbs, mix cream with the mascarpone to soften and then making sure there are no bones left in your trout, fold all filling ingredients together thoroughly making sure they are fully combined. Taste and adjust seasoning, then vac until needed.
– To make the confit cherry tomatoes, prick the centre of each tomato and place in a pot. Then cover the tomatoes with the oil and vinegar with the addition of the toasted fennel and coriander seeds, sugar, salt and pepper. Very slowly and gently cook the tomatoes with the oil sitting around 90 degrees for 20 minutes, then put the tomatoes into a container with the liquid covering them and leave to cool in the cool room.

Slow Cooked Pork Belly with Apple Salsa

Recipe by Michael Rees of Ellacure Restaurant



  • 2 stalks Rosemary
  • ¼ bunch Thyme
  • ¼ bunch Parsley stalks
  • 4 Garlic cloves
  • ½ cup Salt
  • 1/8 cup Sugar
  • ¼ cup Honey
  • 3 Bay leaves
  • ¾ tbsp whole black peppercorns
  • 1 L Cold water

Pork Belly

  • 1 Pork Belly
  • Chicken stock

Brine Method:

– Place all ingredients in a pot and bring to the boil. Boil for 5 min then turn off.

Pork Belly Method:

Oven Method
– Place pork belly in brine overnight (12 Hours). In the morning wash off brine and place pork in baking tray. Cover with chicken stock and then cover with aluminium foil. Place in an oven at 160 degrees Celsius for 2 ½ hours. When cooked pull out carefully from tray and press for 8 hours.

Circulated Method
– Cut pork belly to cryovac bag sizes. Place in cryovac bags with 150mL of Brine. Cryovac pork to seal. Place in a tub of water circulating at 82.2 degrees for 12 hours. Remove and ice straight away. Press for 8 hours.

Remoulade Sauce

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
  • 1/4 bunch Dill
  • ¼ bunch Parsley


– Cut up all ingredients and place in a large bowl. Toss together with the dressing below.

Dressing for Remoulade Ingredients:

  • 1 Tbsp Seeded Mustard
  • 1 Tbsp Dijon Mustard
  • 1-Cup Aioli
  • 1 tsp White wine Vinegar
  • Salt sugar to taste


– Mix all up season dressing and add to Remoulade mix.

Garlic Mash

Recipe by Michael Rees of Ellacure Restaurant


  • 5 Desiree Potatoes
  • Water
  • Salt
  • 50g butter
  • 100ml Cream
  • 1-2 Tbsp Minced Garlic


– Place potatoes in salted water and boil till cooked.
– While cooking place butter and garlic in a pot. Sauté off the garlic in the butter till soft, add in the cream and bring to simmer, set aside.
– When the potatoes are cooked strain and pass thru a ricer or mash them. Then add in cream mixture. Add in a little at a time making sure not to add to much or your mash will be sloppy.
– After the cream has been added to the mash, season well with salt. Then pass through sieve to get rid of lumps and make a smooth mash.

Charcoal Chicken & Coleslaw

Recipe by Michael Rees of Ellacure Restaurant


  • Whole chickens size 25+ or Chicken breast with wing and skin on


  • Peanut oil
  • Onion
  • Garlic
  • Chili
  • Cajun spice
  • Paprika
  • Red wine vinegar
  • Honey
  • Passata
  • Barbecue sauce
  • Dried oregano
  • Salt and pepper
  • Bourbon
  • Liquid smoke


  • Savoy cabbage
  • Carrot
  • Celery
  • Spanish onion
  • Walnuts
  • Capers


  • Mayonnaise
  • Buttermilk
  • Sugar
  • Lemon juice
  • White wine vinegar
  • Salt and pepper
  • Xanthan gum


– To make the marinade, heat oil in a saucepan and cook diced onion until soft and translucent. Then add the diced garlic and chili, Cajun spice, paprika and cook for a further 2 minutes until fragrant, making sure you don’t burn anything and then de glaze your pan with the bourbon. Now you can add the vinegar, barbecue sauce, molasses, oregano, liquid smoke, salt and pepper. Bring to the boil, reduce heat gently and reduce until thickened.
– Chill in cool room, when cool blitz in thermo until entirely combined. Store in cool room until needed.
– De bone your chickens into sauté cuts, keeping the skin on and taking as many bones out as possible. Put into bags and vac with enough marinade to completely surround the chicken.
– Cook at 67 degrees for one and half hours then ice bath immediately after.
– To make the coleslaw, shred both cabbages with a mandolin and julienne the carrot, celery and Spanish onion, put into a bowl.
– Make your dressing by combining all ingredients in thermo and blitzing until fully combined and emulsified, making sure its not too thick. Taste and adjust seasoning. Pour dressing over coleslaw mixture and mix to evenly coat all ingredients, add finely sliced shallots taste again for seasoning, then store in cool room. Make a few hours before needed, minimum of two hours.

Seared Barramundi with Apple & Celeriac Remoulade

Recipe by Michael Rees of Ellacure Restaurant


  • 4 – 170g Barramundi Fillets (Cone Bay)
  • Apple and Celeriac Remoulade
  • 1 Avocado
  • Preserved Lemon Vinaigrette
  • Chives


– On a tray season Barramundi skin side with salt.
– In a hot pan pour some oil and place barramundi skin side down. Leave for 30 seconds. The barramundi will curl up leave for 30 seconds then very carefully using a spatula/egg flip press on top of the barramundi to flatten out.
– Leave to cook for a further 2 mins then place in oven at 180 for about 7 mins. Check to make sure it is cooked by carefully pressing down on top. Should be very soft and have no give.
– Turn the barramundi over and leave for 1 min.
– To set up the plate take ¼ of an avocado and slice finely. Place in the middle of the plate in a circle. Place a pinch of salt on top of avocado. Then a good amount of the Remoulade. Dress around the plate with the lemon dressing. Dust with some chives then place the barramundi on top of the Remoulade. Serve.

Apple Salsa

Recipe by Michael Rees of Ellacure Restaurant


  • 1 Apple
  • ¼ Brown Onion
  • ¼ bunch Mint
  • ¼ bunch Corriander
  • ¼ bunch Chervil
  • 1-2tsp White Wine Vinegar
  • Salt and sugar to taste


– Finely dice apple and onion, place in a bowl.
– Finely chop herbs and place in with apple.
– Add in vinegar 1tsp at a time and pinch of sugar and salt to taste. Mix up and adjust season as needed

30 Day Aged Sirloin

Recipe by Michael Rees of Ellacure Restaurant


  • 4 – 300g Dry Aged Grass Fed Sirloin (Lost River Supplier from Crookwell)
  • 70g Button Mushrooms Sliced
  • 100mL Red wine Jus
  • 1 Tbsp Seeded Mustard
  • Garlic Mash Potato
  • Thyme
  • 100g Goats Cheese


– Place mushrooms and seeded mustard in a pot with the red wine jus and bring to boil. Turn down and keep warm.
– Season your sirloin with salt and if you wish pepper. Using a hot chargrill or pan, place sirloin on when hot. If using the grill place on for 2 minutes then rotate 90 degrees for another 2 mins. Turn over and repeat on the other side. If using a pan, make sure the pan is hot. Place in some oil and fry each side for 3 mins. Place in an oven at 180. Depending on how you would like it cooked determines how long you leave it in for. Cook for about 5 mins for medium-rare and about 8 mins for medium, and so on.
– I would not recommend cooking over medium or under medium rare as the meat will be more chewy as it is sirloin. Pull out sirloin and allow to rest for 5 minutes
– To plate up place some mash in the middle of the plate. 5 nice pieces of goats cheese around the plate. Nice spoon of mushroom jus in between each pieces of goats. Thyme on each piece of goats cheese. Flash your steak quickly again to heat up then place on top of mash. Serve.