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
Lamb Shanks with Minted Pea Puree and Parsnip Mash As we head full throttle out of Autumn and into Winter, we find ourselves in need of 3 things: Warm Jumpers, Loving Hugs and Comfort Food . This Classic Winter Warmer is guaranteed to make you feel like you have been hugged in a warm jumper
Italian Pork and Peperonata Burgers Who has ever heard of an Italian hamburger? Combining the Australian and American love for the hamburger, with the fresh and rich flavours of Italy. These delicious pork burgers are a new and interesting take on the traditional “burger and fries”, and
Lemon-whisky cake is the perfect accompaniment to your afternoon tea. It pairs particularly well with Lemon Verbena tea, or any Lemon scented tea derivative.
A simple and delicious recipe. With this quick dessert, you can impress your friends and family, whilst sharing with them the wonderful, fresh, sweet taste of figs.
These delicious wings are perfect for heating things up and are certain to keep the conversation and the drinks flowing.
Green Tea Chiffon Cake Some things in life are just worth the trouble. Things like this Green Tea Chiffon Cake, for example. In reality, making this cake is really no trouble at all; there’s no need to grease and flour the cake tin, no butter to soften and worry about over softening, and no