Category:Recipes

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 White – served tall Preparation time: 5 minutes Skills needed: easy skills Serves: 1 45mls x Ketel One Vodka 40mls x Semillon Verjuice on Grapefruit Skin 40mls x Basket Range Fermenting […]

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’ […]

Beetroot cured Salmon, dill potatoes, horseradish mayonnaise and fennel blood orange

Sarah Knight, a young chef from Sydney was a national finalist in the Electrolux Young Chef of the Year 2012, here she shares with us one of the recipes she created. Beetroot cured Salmon, dill potatoes, horseradish mayonnaise and fennel blood orange 1 side salmon, skinned, pin boned, blood line removed 1 cup sugar 1 […]

Southern Sunrise Tea Cocktail

“I think it is important to show that Sommeliers don’t just need to know about wine in its traditional sense, but all kinds of beverages alcoholic or otherwise. The Umeshu provides the cocktail with sweetness and acidity to cleanse. The vermouth adds a tea like texture and a savoury note to the cocktail as well […]

Sichuan style pickled vegetables, spiced peanuts and crackers

Serves 40 3 heads Cauliflower 500g Long red chillies 1kg Fennel- keep fronds 4 bunches dutch carrots, keep fronds/leaves 1 head Celery- keep yellow leaves 2kg Kohlrabi 1 daikon 200g cimi de rape leaves Chilli oil 200g chilli bean paste 500g vegetable oil 50g chilli flakes 200g lauganman with chicken Method for the picked vegetables […]