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 […]
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 […]
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 […]
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 […]