This spicy red capsicum and chilli based harissa sauce can add a nice zing too a whole range of dishes. Just add a touch to suite.
We give the Croque Monsieur, essentially a fancy French ham and cheese toasted sandwich, our own twist with Australian Aged Vintage Cheddar and some of our very best Spring Asparagus.
This three milks cake is arguably one of South America's best exports. This cake recipe is traditionally passed down from generation to generation and enjoyed by young and old. These cakes are rapidly becoming the next big thing in Australia.
It’s hard to go past fresh figs when they are in season. This Honey And Mascarpone Tart With Fresh Figs is a dessert that is hard to pass up.
A slight twist on the original caramel slice classic, the salted caramel and rich chocolate really make this a decadently rich treat.
Pappardelle (thick flat pasta) with a deliciously simple pesto, wonderfully enhanced with fresh, black, Australian truffles, taking this flavour combination to new heights.
With this offering the truffle headlines the dish, whilst boosting the creamy cauliflower and marrying the confit pork in a harmonious balance.
A lot of people seem to have a fear of poached eggs, and trying fresh truffles. This is a perfect way to introduce even the most novice home cook to both.
Salted Caramel Macarons These Macarons are sure to impress, with the balance of sweet caramel and a touch of sea salt goodness. Bite through the crisp shell to get to the gooey centre. Salted Caramel Macarons Print Creator: Jeffrey Simonetta Photographer: Benjamin Townsend Author: The Chef
San Choy Bau has a multitude of variations; at a glance there are at least seven different versions of the name alone. This version is my take on this classic starter which I feel embodies the typical balance of Traditional Chinese Cuisine, combined with a nice textural clean crunch from the