Tuna Tataki with Rice Noodles & Sake Dressing
I love the fun of this recipe using rice as the base product in both the noodles and […]
Tuna Tataki with Rice Noodles & Sake Dressing
I love the fun of this recipe using rice as the base product in both the noodles and […]
Cooking time depends on the size of your leg of lamb. For this slow roasted Tunisian spiced lamb you will need […]
This recipe combines Australian and Italian flavours and is a nod to the Italian heritage of the Riverina. If sweet cherries are used, there is […]
This curry shows how simple it is to mix your own spices to make a curry paste. It also has no heat as there is […]
Servings: 6 – 8
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Ingredients:
500g linguine
220 – 250ml pouring cream
325 – 375ml fish stock
½ cup (125ml) white wine
3 leaves fresh […]
Servings: 6
Preparation Time: 20 minutes (plus overnight for soused onions)
Cooking Time: 3 hours
Soused Onions
200g pickling onions
¼ cup salt
4 cups (1 litre) water
100ml gin
10 peppercorns
5 parsley […]
Recipe by Chef Ben Bertei from The Spirit House
Original coming from the Northern Thai/ Burmese border, these little snacks are an amazing combination of […]
Serves 4-6 as finger food
Preparation Time: 5 minutes
Ingredients:
½ – 1 green bell shaped chilli (depending on heat), finely chopped
1 avocado, peeled, cut into 16 pieces
½ […]
Servings: 2
Preparation Time: 10 minutes
Cooking Time: 10 minutes plus 5 – 10 minutes resting
Ingredients:
1 beef rib eye steak (approx. 600g)
1 teaspoon ground coriander seed
1 teaspoon […]
Servings: 8
Preparation Time: 5 minutes
Cooking Time: 20 minutes
4 tablespoons (80g) butter
4 tablespoons (50g) soft brown sugar
3 teaspoons ground green cardamom seeds
½ – […]