Black Pudding and Cabbage Rolls

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Sean Kelly from Dominick Kelly’s butchers in Newport showed me how Black pudding was traditionally made from flaked oatmeal, chopped onion, chopped suet or caul […]

Beef and Red Wine Pies

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I have adapted a French technique of hot marinating the meat. The flavour in this is just amazing and well worth the effort. Once made, […]

Three level Shepherds Pie

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Serves 6
Preparation 35 minutes
Cooking 45 minutes

1 tablespoon (20ml) extra virgin olive oil
500g lamb mince
1 onion, finely chopped
1 carrot, finely chopped
3 cloves […]

Glazed Chinese Duck with Redbelly Blood Orange and Ginger

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This dish has all the flavours of authentic roast duck with an additional sauce. You will need to start it the day before you wish […]

Roast Beef Rib with Spiced Salt and Anchovy and Parsley Béarnaise


Servings: 8
Preparation Time: 30 minutes (plus 20 minutes standing time)
Cooking Time: 1 hour 15 minutes

2.5kg standing rib of beef with 5 bones (bone in rib […]

Honey Glazed Ham with Mustard Fruits and Cranberry Relish

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Serves a crowd
Cooking Time: 80 minutes
Preparation Time: 20 minutes

1 x 7kg leg of ham
¼ cup whole cloves
½ cup (175g) honey
1 tablespoon Dijon mustard
1 tablespoon (20ml) […]

Pearl Meat with Native Australian flavours


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 […]

Slow Roasted Lamb Ribs with Yoghurt and Feta Sauce


Arní sto fórno argá psiméni  may yahórti kai féta salsa

Lamb is glorious in Greece. We had long cut cutlets cooked over the open charcoal fire […]

Spiced Rib Eye with Quinoa and Stinging Nettle Salad


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 […]

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


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 […]