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Recipe by Stefano de Pieri from Stefano's Cooking Paradiso
Avocado Carpaccio with Seared Scallops, Beetroot Horseradish and Crème Fraiche
Recipe by Anna Gare from The Best In Australia
Anna's Best Avocado Dish ....
Recipe by Bill Granger
Like a cross between a curry and a stir-fry, this is rich and satisfying but still crunchy and alive.
Recipe by Anna Gare from The Best In Australia
Recipe by Tobie Puttock from Tobie & Matt: Asia
The combination of sun, fire, and burning charcoal should have you automatically reaching for Rose. The truth is that barbequed food – marinated, spiced and charred - can often prove tough going for most wines, yet the versatility of rose makes it a great all rounder. Those examples with a bit of sweetness are preferable, particularly as the dressing includes some pretty strong flavours, but don’t worry too much. There’s no shortage of good examples around, with producers to look out for including Wirra Wirra, Geoff Merill, Yering Station, Charles Melton and De Bortoli.
Steamed Prawns with Soy, Ginger and Chilli Dipping Sauce
Recipe by Kylie Kwong from Kylie Kwong My China
Beef Tagliata with Rocket and Parmagiano Reggiano
Recipe by Tobie Puttock from Tobie & Matt
When we were in Italy we ate bistecca fiorentina which a is a large cut of beef on the bone with both the sirloin and the fillet attached, traditionally it is only seasoned with pepper before it hits the grill and salt is added after, the reason for this is that the salt draws out a lot of the moisture from the beef. We also ate a dish called tagliata di manzo that basically translates into cut beef; a sirloin is normally used for this dish and is served with rocket and Parmesan. Matt and I liked both recipes and despite tradition opted to fuse the two plates mentioned above together.
Recipe by Neil Perry from Chefs Christmas
Pasta with blue swimmer crab meat, scallops, local lobster with a coriander broth
Recipe by Guillaume Brahimi from Chefs Christmas
Baked Shaw River ricotta with Peas, Broadbeans and Mint
Recipe by Tobie Puttock from Chefs Christmas
This is a great recipe, one of my favourites for sure I always try and support my local producers, Shaw River make great mozzarella and ricotta and at this time of the year there are peas and broad beans popping up all around the colder parts of Australia.
Recipe by John Lanzafame from Chefs Christmas
Arabic Spiced Lamb, Roasted Baby Beets, Sweet Potato & Persian Fetta Salad
Recipe by Anna Gare from The Best In Australia
Barbecued Seafood In A Banana Leaf Parcel, With Mango & Coconut Salad On Grilled Pineapple
Recipe by Anna Gare from The Best In Australia
Sweetcorn Fritters with Avocado Salsa
Recipe by Bill Granger from bill's food
Apple, dried cherry and almond loaf
Recipe by Bill Granger from bill's food
Recipe by Neil Perry from Neil Perry - Fresh And Fast
A fragrant recipe of lamb cutlets with green masala marinade.
Pasta With Simple Zucchini Sauce
Recipe by Neil Perry from Neil Perry - Fresh And Fast
The flowers, a delight of the Summer, are often stuffed and deep fried. Durum wheat is a physically hard wheat most important in the making of pasta. It has been grown for centuries in Italy specifically for this purpose though a lot these days come from America.
Recipe by Bill Granger from bill's food
A Vietnamese style chicken salad with Vietnamese dressing is a fresh meal to usher in spring.
Fish in Crazy Water - Frying Pan Snapper
Recipe by Peter Evans from FISH
Recipe by Peter Evans from FISH
BBQ Barramundi in a Thai Marinade
Recipe by Neil Perry from Food Source - Neil Perry
Barramundi is a prized game fish, known for its excellent flesh and subtle flavour. In this recipe we use the Neil Perry Thai Marinade Paste. Ingredients include sweet peppers, coriander, garlic, spices and sesame oil. The paste can be purchased at Simon Johnson Quality Foods, David Jones and major Supermarkets. Nam jim is a Thai vinaigrette. Consider the balance of hot, salty, sour and sweet when making it. The basic ingredients are chillies (hot), salt or fish sauce (salty), palm or white sugar (sweet) and lime juice, coconut vinegar or tamarind (sour). Shallots, coriander roots, garlic and so on play supporting roles. Don’t substitute lemon juice for lime juice and always use fresh limes where possible
Prawn Salad With Preserved Lemons And Fresh Herbs
Recipe by Neil Perry from Neil Perry - Fresh And Fast
The best time to preserve lemons in Australia is May/June when the thin-skinned Lisbon lemons are in season. Verjuice is the acid juice made by pressing unripe grapes. It is popular in dressings and marinades, being softer than lemon juice and vinegar but still with the bite of wine.
Asparagus, Orange, Beetroot and Goats Cheese Salad with Walnut dressing
Recipe by Peter Evans from Short Orders
BBQ Freshwater Prawns in a Herb & Spice Paste
Recipe by Neil Perry from Food Source - New Zealand
Loaded with flavour and freshness, this recipe is a must.
Recipe by Neil Perry from Neil Perry - Fresh And Fast
BBQ Hiramasa Kingfish with chilli and herb marinade.
Char-Grilled Loin Of Illabo Lamb With Rosemary Anchovy Dressing
Recipe by Neil Perry from Food Source - Neil Perry
Neil Perry’s Illabo Lamb dish is fabulous with Rosemary Anchovy Dressing Illabo lamb comes from the Riverina region of Southern NSW. The lamb is only 6 to 7 weeks old and is sweet and milky to taste. It is extremely tender. The true anchovy comes only from the Mediterranean and Southern European coastlines. These tiny fish are generally salt cured and canned in oil. Rosemary originated in the Mediterranean region and is used extensively in the cuisines of Italy, Southern France and Spain.
Blue Swimmer crab, shaved coconut and mint salad with fried shallots
Recipe by Christine Manfield from Short Orders
Pot Roasted Blue Eye with Clams
Recipe by Neil Perry from Neil Perry - Fresh And Fast
Also known as blue eye trevalla and deep sea trevally, a dish that relies heavily on the fresh clams for that delicious taste of the sea.
Chicken Salad with Grapefruit and Pistachios
Recipe by Bill Granger from bill's food
For those of you who'd like a light starter for a dinner party. Also great for a light lunch.
With tomato, vasse asparagus, green herb, paste, olio bello & lemon dressing. Recipe by Dany Angove.
18 hours ago
3 days ago
3 days ago
