Simon Tarlington @ Highline Restaurant This recipe utilises farm produce and some of Australia’s most unique produce. One of my favourite times of the year is when the very short season of Victorian asparagus starts and we only keep it on the menu while it is at its peak. The recipe also uses citrus from […]
A highlight of the national finalists produce tour through NSW this year was having the opportunity to cook for the fisher community of Wallis Lake at a pop up restaurant at the Forster Tuncurry race track. The young chefs chose from that morning’s catch thanks to the Wallis Lake Fisherman’s Co-Op. Below is the recipe for […]
Sonia Bandera was our young waiter of the year in 2013. Here she shares top trends for 2017 and her go to classic cocktail recipe The Martinez.. What do you see trending in Melbourne right now? The trend of people making Australian Vermouths, Bitters etc is really starting to take off and we’re seeing better […]
During their time on the island, young chefs Aaron Ward & Troy Crisante cooked some of their secret recipes for the Tiwi College Project, and shared these recipes along with some of their chef’s secrets with the college. The marinades are perfect for a BBQ at home.
There’s is no better time that Springtime for a lovely dish made from Australian lamb! 2016 Young Chef National Finalist Nick Gannaway, from The Bridge Room Sydney cooked this delicious dish at the state cook off -delish!
George Papaioannou, waiter at Luxembourg in Melbourne describes his service style as approachable, knowledgeable, humble. He also loves a good cocktail & shared his ‘cocktail of the now’ recipe with us along with his predictions for 2017 below.
Gurnard, nettles, artichokes, toasted cream & crab head sauce by Aaron Ward
Preparation time: 15 mins Cooking time: 1 hour Skills needed: beginner Serves: 3 doz oysters Ingredients 3tbs Palm Sugar 1 Long Red Chilli seeded and diced 1 Stick of lemongrass top inch and bottom inch discarded then thinly slice 1 Bunch of coriander, washed thoroughly and sliced stems & leaves 2 Limes 1 […]
Pan fried bug tail, baby cos, macadamia, yuzu curd, finger lime, Kombu butter by Jacob Davey Serves: 4 Skills Needed: Advanced Ingredients 4 bugs 2 baby cos lettuce 75g salted Kombu 275g butter diced 4g finger lime caviar 10ml lemon juice Salt 4 egg yolks 25g sugar 50ml yuzu juice 50g macadamias roasted and chopped […]