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 […]

Roasted Duck in Red Curry

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Servings: 4
Preparation Time: 15 minutes
Cooking Time: 25 minutes

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

Chia crusted Moroccan Chicken Breast with Chia Couscous

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Servings: 4
Preparation Time: 5 – 10 mins
Cooking Time: 15 – 20 mins

4 x 200g chicken breasts
¼ cup white Chia seeds
2 teaspoons ground coriander
2 […]

Pappardelle with Wild Boar Sausage Ragout

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Fresh Pappardelle pasta
Olive oil

Wild boar sausage (or good quality pork sausage if wild boar unavailable)
1 heaped spoon tomato paste
1 tin crushed tomatoes
1 red onion, diced […]

Seared Wagyu with Mushroom Ragu and Zucchini Salad


Servings: 4
Preparation Time: 10 minutes
Cooking Time: 8 minutes

4 x 180g wagyu steaks
1 tablespoon (20ml) olive oil

Mushroom Ragu
30g butter
100g saffron milk cap mushrooms, cleaned […]