All posts in Recipes

Rice Paper Rolls


Rice paper rolls


For the dipping sauce

  • 3 tbsp sweet chilli sauce
  • 1-1/2 tbsp soy sauce
  • 3 tbsp fresh lime juice


For the rice paper rolls

  • 12 x 22cm round rice papers
  • 1 Lebanese cucumber, cut into julienne
  • 1 small red capsicum, cut into julienne
  • 1 large carrot, cut into julienne
  • 1 small avocado, cut into short thin slices
  • 50g snow pea sprouts, ends trimmed
  • 3/4 cup coriander leaves
  • 3/4 cup mint leaves



These rice-paper rolls can be made a few hours in advance. Simply cover with damp paper towels, the plastic wrap, and refrigerate.

To make the dipping sauce, combine all sauce ingredients in a bowl. Set aside.

Place all the ingredients for the rice paper rolls on a bench.

Half-fill a large bowl with water.

Dip one wrapper in the water for 20 seconds, or until it is just soft. Drain off excess water and place on a clean tea towel.

Place a few pieces of each of the remaining ingredients on the wrapper, about 3cm from the base.

Fold up the bottom of the wrapper. Fold in the sides and roll up to enclose filling.

Place on a tray and cover with damp paper towels.

Repeat with the remaining wrappers and filling ingredients.

Serve rice-paper rolls with the dipping sauce.

For further information on courses in culinary visit phone (02) 6207 3188 or email

Prepared by

Ivonne Nathan

Culinary Skills Teacher

Trade Skills and Vocational Learning

Canberra Institute of Technology

Bruschetta with Fresh Black Truffles

Bruschetta with Fresh Black Truffles

Recipe by Ivonne Nathan of forchefs


  •  4 Slices Sourdough Bread
  • 15g Black Truffle
  • 50g Butter
  • 1 tbsp Crème Fraiche
  • 50g Parmesan


  • Clean the truffle. Grate the truffle with microplane.
  • Cook gently in the butter.
  • Spoon butter over bread slices, spread with crème fraiche & sprinkle with parmesan
  • Put into hot oven for a few minutes

P: 02 6241 2969   F: 02 6241 2631

23 Garratt St Wanniassa, ACT 2903         PO BOX 3007 Wanniassa, ACT 2903     ABN: 55 067 362 485


Chicken & Chestnut Salad with Quince Aioli

Recipe by Ivonne Nathan of Forchefs



For the quince aioli

  • 250g cooked quince
  • 1 tbsp lemon juice
  • 2 cloves garlic
  • 150ml olive oil

For the salad

  • 2 chicken breasts
  • 280g chestnuts
  • 2 bacon rashers sliced
  • 1 Shallot, sliced thinly
  • 1 silverbeet
  • ¼ cup chopped fresh parsley
  • Virgin olive oil
  • 1 tbsp lemon juice


Blend garlic, quince & lemon juice together using a hand blender. Whilst still running drizzle in olive oil.

Smoked Salmon Blinis

Recipe by Michaela Uren of For Chefs


  • 1/3 cup buckwheat flour
  • 1/4 cup plain flour
  • 1 tsp baking powder
  • 1 egg, lightly beaten
  • 2/3 cup buttermilk
  • 25g butter, melted
  • Olive oil cooking spray
  • 1/3 cup mascarpone cheese
  • 1 tbl lemon juice
  • 1 tbl finely chopped dill
  • 100g smoked salmon, thickly sliced
  • Fresh dill sprigs and lemon zest to serve


Step 1:
– Sift flours and baking powder into a bowl.
– Gradually whisk in egg and buttermilk until smooth.
– Stir in butter.

Step 2:
– Spray a large frying pan with oil.
– Heat over medium heat-high heat.
– Using 2 teaspoons of mixture per blini.
– Cook 6 blini for 2 minutes each side or until browned.
– Transfer to a wire rack to cool.
– Repeat to make 24 blini.

Step 3:
– Combine mascarpone, lemon juice and chopped dill in a bowl.
– Place blini on a platter.
– Spread each with 1 teaspoon mascarpone mixture.
– Top with salmon and dill sprigs.
– Sprinkle with lemon zest.
– Serve.

Tomato & Basil Bruschetta with Olive oil Icecream

Recipe by Joel Jones from the Treehouse Bar in Canberra


  • 3 vine ripened tomatoes
  • 1 red onion
  • 1 small bunch basil
  • 100 ml Olive oil
  • Salt and pepper
  • 2 Cloves of garlic
  • 1 Bread stick


– ¼ the tomato and remove the seeds
– finely dice the onion
– finely slice the basil
– add a little oil and salt and pepper to taste
– Slice bread to desired size rub with garlic
– and place in the oven for about 20 mins on low
– Heat or until dried. Place a small amount of tomato mix on the toast and top with the ice cream

Truffle infused Duck Egg in Potato & Herbs Nest

Recipe by Clement Chauvin of Waters Edge Restaurant


  • 6 duck eggs
  • 1 Desiree potato
  • 1 fresh truffle
  • White truffle oil
  • Chervil
  • Dill
  • Tarragon
  • Cling wrap


– Place a small bowl or cup on a work bench, cover with cling wrap and cut it square, leaving enough cling wrap on each side.
– In the middle, place salt, pepper, truffle oil and truffle slice, then crack the egg on top, keeping the yolk intact.
– Grab the four corners of the cling wrap and join to close the bag.
– Tightly tie a knot creating an egg shape with the cling wrap.
– Cook in simmering water for 7 minutes and serve unwrapped in a potato basket with fresh herb salad.

Truffle Emulsion & Prosciutto on Croutons

Recipe by Clement Chauvin of Waters Edge Restaurant



  • 100 ml lemon juice
  • 100 g egg white
  • Truffle trimmings
  • 500 ml veg oil
  • Salt & pepper
  • Hand held stick blender


  • 1/2 sourdough baguette
  • Extra Virgin Olive Oil
  • Salt
  • 100 g Prosciutto



– Place in a stand up canister, egg white, lemon juice, chopped truffles, salt and pepper and blend, slowly adding the oil until it is a mayonnaise consistency.


– Slice the bread
– Cover with olive oil and salt
– Oven bake until golden

Bruschetta with Fresh Black Truffles

Recipe by Michaela Uren of Forchefs


  • 4 Slices Sour Dough Bread
  • 100 g Black Truffle
  • Extra Virgin Olive Oil
  • 1 Garlic clove
  • 1 Anchovy fillet
  • Salt


– Clean the truffle. Grate the truffle with microplane.
– Place a peeled garlic clove and one anchovy fillet in a mortar and crush with a pestle (if no mortar is handy simply use a plate and crush with the back of a spoon) while gradually adding extra virgin olive oil.
– Add the grated truffle and continue to crush and mash together. Add a little salt. Continue to pour in the remaining extra virgin olive oil. The compound should be dense but fluid, so that if a spoonful is placed on a plate it spreads but does not slides away.
– Toast the bread. Quickly spread the black truffle sauce on each one of the stillhot toasted bread slices. Serve immediately. Enjoy!

Honey Chilli BBQ Corn on the Cob

Recipe by Katherine Brown of Debacle


  • 4 (230g each) fresh corn cobs, husks attached
  • 75g butter, softened
  • 1 tablespoon honey
  • 1 tablespoon finely chopped fresh flat leaf parsley
  • 1/2 teaspoon dried chilli flakes


– Preheat a barbecue chargrill on medium-high heat. Gently peel husks back from corn without removing husks. Remove silk from corn cobs. Gently pull husks back over corn. Place corn in a large bowl. Cover with water. Set aside for 10 minutes.
– Meanwhile, combine butter, honey, parsley and chilli in a bowl. Season with salt and pepper. Stir to combine.
– Pat corn dry with paper towel. Barbecue, turning for 15 to 17 minutes or until charred and cooked through. Set aside to cool for 2 minutes. Peel back husks. Brush corn with butter mixture. Serve