Roast beef rib with spiced salt and anchovy and parsley béarnaise


Serves 8

Preparation 30 minutes (plus 20 minutes standing time)

Cooking 1 hour 15 minutes


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

Honey glazed ham with mustard fruits and cranberry relish

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Serves a crowd

Cooking 80 minutes

Preparation 20 minutes


1 x 7kg leg of ham

¼ cup whole cloves

½ cup (175g) honey

1 tablespoon Dijon mustard

1 tablespoon (20ml) dry sherry

2 […]

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 […]

Spice 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 lanscape to create a dish […]

Tony Worland’s Rabbit Boudin with broad beans, peas and vichyssoise sauce


Recipe by Tony Worland from Tonic Restaurant


Serves 6-8

Preparation 20 minutes

Cooking 15 minutes


Rabbit Boudin

500g minced rabbit (ask your butcher)

4 egg yolks

400ml cream

Fresh tarragon, finely […]

Mustard Pikelets with minted Lamb


A traditional Australian Sunday roast in high tea form. Also perfect for a cocktail party. This was one of a trio of recipes I cooked […]

Stephanie Alexander’s Spiced Kangaroo with galangal, green pawpaw and banana salad



4 kangaroo fillets, trimmed of all silverskin, brushed with a small amount of olive oil to prevent it oxidising.

8-10 galangal leaves, washed and […]

Barbecued Beef Sirloin with Native Flavours


There’s nothing more Australian than a barbecue, so I was delighted to cook this for Craig Starr and his delightful family who run Gold Creek […]

Roasted Duck in Red Curry

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Serves 4

Preparation time 15 minutes

Cooking time 25 minutes


400ml coconut milk
1 stalk lemon grass, sliced
1 tablespoon of good quality red curry paste, or more to taste
1 […]