Lyndey Milan's Taste of Australia

Pearl Meat with Native Australian flavours

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As a fan of Australian native spices, I was delighted to use them with another indigenous product, pearly meat from the Pinctada Maximum oyster which […]

Semi-dried Plum Tart with Chestnut Crumble

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Girard Ramsay from Mt Lofty House Hotel in the Adelaide Hills told me about these beautiful local semi-dried plums, so I was determined to use […]

Spiced Rib Eye with Quinoa and Stinging Nettle Salad

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I cooked this with the beautiful backdrop of Arthur Boyd’s property, Bundanon and took inspiration from the cattle farm and landscape to create a dish […]

Linguine with Seafood and Garlic Crumbs

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This recipe was made with the stunning seafood I gathered on my farm trail from Lucky in Ulladulla and the local vegetables collected from my […]

Snails in Herbed Cream Sauce on Garlic Crumbs

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Serves: 12
Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:
12 snails in the shell
1 tablespoon butter
1 eshallots, finely chopped
¼ cup (60ml) dry white wine
¼ cup (60mls)  heavy […]

Steamed Banana and Ginger Pudding with Coffee Ginger Glaze and Bruleed Bananas

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Using fresh ginger rather than ground ginger powder gives this pudding a modern edge. If your ginger is a little fibrous it is best to […]

Tony Worland’s Rabbit Boudin with Broad Beans, Peas and Vichyssoise Sauce

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Recipe by Tony Worland from Tonic Restaurant

Servings: 6-8
Preparation Time: 20 minutes
Cooking Time: 15 minutes

Rabbit Boudin
500g minced rabbit (ask your butcher)
4 egg yolks
400ml cream
Fresh […]

Melon with Spiced Sparkling Drizzle, Quark and Pistachios

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Quark, a fresh, set cheese with a slight acidic taste, is made by straining warm soured milk.  It is traditionally made with just milk, as […]

Pete Evan’s Crisp Kale Chips

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Servings: 8-10
Preparation Time: 10 minutes
Cooking Time: 15 minutes

Ingredients:
1 large bunch kale or Tuscan cabbage
1 tablespoon cayenne pepper
¼ cup  olive or coconut oil
Sea or […]

Pete Evans’ Stracciatella Soup with Cavolo Nero and Lardo

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Servings: 4
Preparation Time: 10 minutes
Cooking Time: 15 minutes

Ingredients:
1 litre (35 fl oz/4 cups) chicken stock
100 g (3 1/2 oz) silverbeet or cavolo nero (dark Italian […]