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Recipe by Justin North from Chefs Christmas 2009
Garapinyades - Sugared Almonds
Recipe by Frank Camorra from Chefs Christmas 2009
Recipe by Justin North from Chefs Christmas 2009
Pan-fried Haloumi with Vine Ripened Tomato and Green Olive Salsa
Recipe by Lauren Murdoch from Chefs Christmas 2009
Recipe by Frank Camorra from Chefs Christmas 2009
I can’t imagine Christmas without nougat. It would be like waking up on December 25th and staring at a cold empty living room. When I was a kid, Dad went to great trouble to get Spanish nougat. He knew a Spanish man who would have a container load sent over from Spain for all the Spanish expats in Melbourne. Dad would load up his boot and deliver it to friends and family in Geelong. Sweet, soft, flavoured with honey and full of toasted almonds it is surprisingly easy to make but funnily enough most Spaniards don’t make it. When I go back to see my family in Cordoba at Christmas I visit my favourite pastry shop near the Roman ruins and buy an armful and give them to my family. I sit down with my Aunties and slowly eat each delicious morsel as I hear how well the cousins are doing in their businesses and how the nieces and nephews are doing at school.
Macadamia Nuts in Macadamia Oil and Rosemary
Recipe by Maggie Beer from Chefs Christmas 2009
I especially wanted to do this as we have our own macadamia trees and crack our own.
Recipe by Skye Gyngell from Chefs Christmas 2009
Barbecued Suckling Pig with Vegetables
Recipe by Elvis Abrahanowicz & Ben Milgate from Chefs Christmas 2009
This recipe will need to be started one day in advance
Recipe by Elvis Abrahanowicz & Ben Milgate from Chefs Christmas 2009
Recipe by Justin North from Chefs Christmas 2009
Recipe by Justin North from Chefs Christmas 2009
Recipe by Justin North from Chefs Christmas 2009
Start this recipe the day ahead
Recipe by Luke Mangan from Chefs Christmas 2009
Recipe by Luke Mangan from Chefs Christmas 2009
Recipe by Luke Nguyen from Chefs Christmas 2009
Tomato Chutney with Parmesan Biscuits
Recipe by Trish Deseine from Trish's French Country Kitchen
Chutney! The word conjures up Autumn and the one season when work expended earlier in the year promises a welcome abundance of fruit and vegetables. So here goes for a sharp and tasty Autumnal treat.
Salmorejo Cordobes - Cordoba’s thick tomato and bread soup
Recipe by Frank Camorra from Chefs Christmas 2009
Barbequed Butterfly Leg of Lamb with Greek Salad
Recipe by Anna Gare from The Best In Australia
Anna's best leg of lamb recipe ....
Chicken on Focaccia with Rocket, Cipolline Onions and Tomatoes
Recipe by Theo Randall from Market Kitchen
Recipe by Arthur Potts Dawson from Market Kitchen
Get a healthy dose of your recommended 5-a-day with this colourful dish of exciting textures and flavours from Arthur Potts Dawson
Cider and honey roast leg of lamb
Recipe by Gordon Ramsay
Apples and cider go wonderfully with lamb. The apples break down on cooking and help thicken the sauce. Crisp roast potatoes and steamed tender stem broccoli make the perfect accompaniments.
Poached Cherry Pavlova, Vanilla Cream and Toasted Pistachios
Recipe by Matt Tebbutt from Market Kitchen
Matt cooks a great summer dessert.
Recipe by Adrian Richardson from Boys Weekend
Slow Roast Pork Belly, Gooseberry Chutney and Watercress
Recipe by Matt Tebbutt from Market Kitchen
Matt cooks a dish for the weekend with the seasonal vegetable of the week ... watercress. The peppery watercress and tart gooseberries go really well with the rich pork belly.
Recipe by Matt Tebbutt from Market Kitchen
Katie and Giancarlo Caldesis cooked this delicious Italian recipe using our seasonal fruit, yellow peach.
Recipe by Marco Pierre White from Marco's Great British Feast
A great Sunday lunch dish and fantastic alternative to the leaner cuts of meat such as the leg or loin, pork belly is full of flavour and has a natural sweetness that is complemented by the honey glaze which serves to caramelize the meat. The slow cooking on a low heat cooking ensures the layers of fat between the meat melt and baste from the inside.
Recipe by Adrian Richardson from Boys Weekend
Recipe by LifeStyle FOOD
These healthy sausage rolls are a party winner for the kids. A simple and foolproof way to sneak in a few extra vegetables too!
Recipe by Anna Olson from Fresh
Recipe by Jamie Oliver
This cake is best made using a food processor, as you can simply add everything and blitz it up together, but you can easily make it by hand if you buy ground almonds and grate the chocolate into the mix.
Recipe by Tobie Puttock from Tobie & Matt: Asia
This is classic Riesling food; it’s light, delicate, and has elements of sweet, sour, salty and spicy. More specifically, you should be looking for examples of Riesling that without being sickly sweet, pull up short of dry. Germany is home to the very best examples of this style, although both Australia and New Zealand are now producing more and more lighter, sweeter styles that are very similar in style to their German equivalents. Look out for Pewsey Vale, Crawford River, Neudorf and Felton Road.
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 Ed Baines
Roasted guinea fowl on a walnut pancake with mushrooms and brandy mascarpone sauce
Recipe by Janet Jeffs from Signature Dish
Farmed guinea fowl are raised over 18 weeks and weigh 750gto 1kg. The flesh has a mild nutty flavour and carries little fat which means it’s inclined to become dry if overcooked. A few slices of fatty bacon laid across the breast before roasting helps to keep the meat moist and juicy.
Recipe by Mark Olive from Chefs Christmas
My Very Merry Christmas Cake (Chocolate cherry, nut torte with champagne berries & cream)
Recipe by Anna Gare from Chefs Christmas
Recipe by Darren Simpson from Chefs Christmas
Recipe by Guillaume Brahimi from Chefs Christmas
Recipe by Anna Gare from Chefs Christmas
Recipe by Neil Perry from Chefs Christmas
Recipe by John Lanzafame from Chefs Christmas
Recipe by John Lanzafame from Chefs Christmas
Olive and Sun-Dried Tomato Tapenade with Endive Leaves
Recipe by Giada De Laurentiis from Everyday Italian
Recipe by Ina Garten from Barefoot Contessa
Smoked Salmon with Carpaccio of Raw Beetroot, Horseradish and Watercress
Recipe by Jamie Oliver from Oliver's Twist
Wild smoked salmon is so amazing that it’s worth spending that bit extra cash on it. This is a great dish – the beetroot goes all crispy and cuts right through the fattiness of the salmon.
Oven Baked Fat Chips with Rosemary Salt
Recipe by Jamie Oliver from Oliver's Twist
These chips are so fantastic, and far healthier than the deep-fried variety. I had these in Italy and couldn’t believe how tasty they were. The rosemary salt can be kept for months in a little airtight jar and has a fantastic intense flavour which is also great with chicken, pork chops, etc.
Recipe by Mark Olive from The Outback Café
Grilled Scampi With Parsley, Garlic & Almond Butter
Recipe by Darren Simpson from The Best In Australia
Traditional Roast Chicken With Garlic Cloves, Tarragon & Bread sauce
Recipe by Darren Simpson from The Best In Australia
Traditional Roast Chicken With Garlic Cloves, Tarragon & Bread sauce
Recipe by Darren Simpson from The Best In Australia
Cheesecakelets with Strawberry Sauce
Recipe by Nigella Lawson from Nigella Feasts
Ritzy Chicken Nuggets and Capery Salad
Recipe by Nigella Lawson from Nigella Feasts
Recipe by Nigella Lawson from Nigella Feasts
Chocolate Self-Saucing Pudding
Recipe by Bill Granger from bill's food
So rich and delicious, this is better than your Grandmother makes. One of Bill Granger's signature desserts.
Recipe by Neil Perry
This is my and my daughter Josephine’s favourite chocolate cake. It has a heavenly texture. It is like a chocolate soufflé — and it behaves like one, as it rises and falls. So don’t freak out as it drops in the middle, because it has no flour to hold it up. It keeps well for two days, as long as it isn’t put in the refrigerator; this will result in it becoming hard and unpalatable.
Baked Italian Sausages, with Potatoes and Rosemary.
Recipe by Bill Granger from bill's food
Requiring little preparation, simply assemble the ingredients in a pot and bake for 30-40 minutes.
Potato Salad with Chilli & Spring Onion
Recipe by Bill Granger from bill's food
A fresh twist on comfort food. Bill Granger spices up your favourite comfort food with a fresh twist.
Rolled turkey breast with pistachio and cranberry stuffing
Recipe by Bill Granger from bill's food
Simple & delicious this recipe is sure to impress without the stress.
BBQ chicken with Moroccan-style Eggplant Salad
Recipe by Neil Perry from Neil Perry - Fresh And Fast
A delicious eggplant salad served with marinated chicken breast.
Eggs Benedict with Salmon & Rocket
Recipe by Peter Evans from Short Orders
To kick-start a luxurious weekend, chef Peter Evans has a delicious recipe for rich and scrumptious Eggs Benedict and has the perfect Hangover Cure – his dynamite Bloody Mary.
Recipe by Bill Granger from bill's food
Zesty Glazed Ham on the Bone, with Fresh Mango Salsa.
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 Ming Tsai from Simply Ming
Ming says: Apples are, of course, great raw, but they're equally good, if not better, cooked. This tart-sweet chutney, spiked with ginger, takes advantage of the fact, and ups the taste ante by using fragrant Fuji apples. This wonderful apple provides subtly sweet flavor; it also keeps its shape when cooked, so the finished chutney has body. (If you can't get Fujis, any non-mealy apple can be substituted.) Chutneys are great, versatile condiments to have on hand, and this is one of the best. Keep the chutney in the fridge. Its flavor will intensify with time. This makes a terrific spread for a grilled ham and cheese sandwich. Purée the chutney in a blender or food processor and use it as a dip for pork or duck satays. Make a superior mince pie by filling a prebaked 10-inch pie shell (purchased is fine) with a mixture of 1 1/2 cups diced cooked pork and 2 cups of the chutney. Bake until the filling is heated through, 30 to 40 minutes.
Pan-Fried Whole Mud Crab With Chilli Paste
Recipe by Neil Perry from Food Source - Neil Perry
Australian mud crabs tend to have the finest flesh. Never buy a dead mud crab. There is nothing more disappointing than ‘mushy’ crab meat when you’re expecting sweet, crunchy flesh. The recipe for chilli paste follows but to make life simple, use the same quantity of Neil Perry Roast Chilli Paste, available at Simon Johnson, David Jones and Coles Supermarkets.
Roast Turkey with Ricotta Stuffing
Recipe by Neil Perry from Neil Perry - Fresh And Fast
Here is a light alternative to the traditional roast turkey.
Coconut Jelly with Fresh Tropical Fruits and Mango Sorbet
Recipe by James McDonald & Jarrod Pegler from Short Orders
Recipe by Neil Perry from Food Source - Neil Perry
Great with my Palm Sugar Vinaigrette
Green Beans and Anchovies Salad
Recipe by Neil Perry from Neil Perry - Fresh And Fast
A salad of green beans and anchovies.
Rice, broad bean and artichoke salad
Recipe by Bill Granger from bill's food
Recipe by James Reeson from Alive and Cooking
Scrambled eggs with smoked trout, tarragon & horseradish
Recipe by Peter Evans from FISH
There is a natural affinity between eggs and smoked fish that really cannot be beaten. I make this dish for breakfast when I am trout fishing in the mountains and we have smoked some fresh rainbow trout that we have caught. It is quick, delicious and a great way to start off a day of fishing.
Recipe by Neil Perry from Neil Perry - Fresh And Fast
This salad can be served as a stand alone dish or as an accompaniment to barbecued steak or lamb.
Whole Steamed Fish With Ginger and Shallots
Recipe by Neil Perry from Food Source - Neil Perry
Snapper is ideal for this dish, but many other fish work just as well: try coral trout, red emperor, silver perch, or any other flaky white-fleshed fish.
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