Servings: 8
Preparation Time: 30 minutes (plus 20 minutes standing time)
Cooking Time: 1 hour 15 minutes
Ingredients:
2.5kg standing rib of beef with 5 bones (bone in rib […]
Servings: 8
Preparation Time: 30 minutes (plus 20 minutes standing time)
Cooking Time: 1 hour 15 minutes
Ingredients:
2.5kg standing rib of beef with 5 bones (bone in rib […]
Serves a crowd
Cooking Time: 80 minutes
Preparation Time: 20 minutes
Ingredients:
1 x 7kg leg of ham
¼ cup whole cloves
½ cup (175g) honey
1 tablespoon Dijon mustard
1 tablespoon (20ml) […]
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 […]
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 […]
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 […]
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 […]
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 […]
Kangaroo
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 […]
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 […]
Servings: 4
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Ingredients:
400 ml coconut milk
1 stalk lemon grass, sliced
1 tablespoon of good quality red curry paste, or more to […]