Glazed Chinese Duck with Redbelly Blood Orange and Ginger

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Glazed Chinese Duck with Redbelly Blood Orange and Ginger

This dish has all the flavours of authentic roast duck with an additional sauce. You will need […]

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 […]

Rabbit Boudin with Broad Beans, Peas and Vichyssoise Sauce

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Rabbit Boudin with Broad Beans, Peas and Vichyssoise Sauce. Recipe by Tony Worland from Tonic Restaurant

Tony created this Rabbit Boudin with Broad Beans, Peas […]

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 dried

Spice Paste
2 […]

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 […]