Category:Recipes

chocolate moon cake recipe: josh niland

Theobrama Cacao – or as we all know and love it – chocolate! Josh Niland , head chef at Sydney’s Cafe Nice and an Electrolux Australian Young Chef Highly Commended shares his easy, extremely decadent, fit for the gods and delicious chocolate moon cake recipe!   Preparation time: 10mins Cooking time: 35mins Skill level: beginner Serves: 8 Ingredients […]

Handcrafted Boosey Creek Cheese

Written by Lilani Goonesena. It’s a Tuesday morning on the Electrolux Appetite for Excellence produce tour and that means blue cheese day at Boosey Creek Cheese. Cheesemaker and co-owner, Ken Cameron, gives us a tour of the dairy and 900-acre farm where 350 Friesian cows produce 400 million litres of milk a year. Only 100,000 litres […]

Olive doughnut recipe: Josh Gregory

Sugar & jam step aside, the doughnut is now savoury. One of our young chefs,  Josh Gregory from Biota Dining in Bowral NSW shares his Cockatoo Grove Olive Oil Doughnut recipe, which we featured at our awards night earlier this year.   Olive Oil Doughnuts Preparation time: 2 hours (includes proving time) Cooking time: 10 […]

lamb belly, turnips, pickled onions and sheeps’ milk yoghurt

Jacob Davey was the Australian young chef of the year 2013, have a look at one of the great lamb share plates he created. Preparation time: 45 minutes Cooking time: 8 hours Skills needed: moderate – hard Serves: 4 Ingredients 1 lamb belly (approximately 800 grams) 1 kg duck fat 400 g rock salt 3 […]

troy story

article courtesy Voyeur, Virgin Australia Troy Rhoades-Brown began his chef apprenticeship at the tender age of 15. At just 23, he and his wife opened Muse Restaurant in the Hunter Valley. His aim was to provide a value-for money dining experience while supporting local producers. Determination and passion drove Troy to continually evolve his cooking, […]

White….the cocktail

Fancy a burst of burst of fresh citrus with vodka? Then kick off spring with another amazing creation from cocktail scientist extraordinaire Andrew Cameron and his partner in crime Kat Whitcroft White – served tall Preparation time: 5 minutes Skills needed: easy skills Serves: 1 45mls x Ketel One Vodka 40mls x Semillon Verjuice on Grapefruit […]

QLD spanner crab, green Gazpacho, verjuice jelly, lime crème fraiche, ocean trout roe

Richard Ousby, head chef from Brisbane’s Stokehouse Q and Electrolux Australian Young Chef 2011, shares with us one of the recipes he created. Recipe Preparation time: 35 minutes plus setting time Skills needed: easy skills Serves: 4 ingredients: crab salad 200g picked and cooked spanner crab meat 1 handful of chopped herbs such as chives, […]

calamari, pickled fennel, bouillabaisse sauce and macadamia

George Tomlin, a young chef from Melbourne’s The Town Mouse and the Electrolux Australian Young Chef 2014, shares with us one of the recipes he created. calamari, pickled fennel, bouillabaisse sauce and macadamia entree Preparation time: 45 mins Cooking time: 1 hour Skills needed: Average skills with a knife, basic skills with an oven/stove Serves: […]

Black….the cocktail!

Not only is Andrew Cameron, mixologist… he is also a micro biologist and has an innate understanding of why flavours work so well together. He specialises in food & cocktail innovation, creating two original cocktails for our awards night incorporating Sanpellegrino juices and Vermut Negre. Check out what he and his partner in ‘cocktail creation’ […]