Lyndey & Herbie's Moveable Feast

Potato gnocchi with smoked bacon, broad beans, nettles and ricotta

While in Tasmania, Herbie and I went to the Agrarian Kitchen and cooked this delicious risotto with owner and chef Rodney Dunn.

Serves 6
Preparation 10 minutes
Cook […]

Chocolate pepper and macadamia brownies

Serves: 18 pieces
Preparation: 5 minutes
Cooking time: 25 – 30 minutes

125g butter
100g good quality dark chocolate, broken into pieces
2/3 cup (150g) brown sugar
1/3 cup (50g) plain […]

Bruny Island Pizzas

Lyndey and Herbie cooked their pizzas for 5 minutes in a wood fired oven. A very hot oven and pre-heated pizza tray or stone are […]

Yabby tails, buffalo ricotta and spinach ravioli, sage beurre noisette

Recipe by Dietmar Sawyere from Hayman Island

Serves 6
Preparation 30 minutes
Cooking 15 minutes

1 tablespoon (20g) butter
1 eschalot, finely diced
150g English spinach, cooked
150g fresh ricotta
salt and freshly […]

Prawn Moilee

This recipe from southern India is easy to make and tastes amazing. The flavours are fresh, simple and highly characteristic of the cuisine of the […]

Hot & Sour Soup

This is a fast take on a traditional soup but using seasonal Asian greens. Tofu, thinly sliced chicken breast, beef or whole prawns can be […]

Caper, olive and basil bruschetta

Capers are either preserved in brine or salt. This needs to be removed before use. Conapaira capers are best soaked for 15 minutes prior […]

Spiced Orange and Olive Oil Dessert Cake with Botrytis Oranges

The texture of this dessert cake is very moist, almost fudge-like, and has a lovely crust on top. It is quite likely to crack and […]

Tuna Tataki with Rice Noodles & Sake Dressing

I love the fun of this recipe using rice as the base product in both the noodles and sake. If the tamari is wheat-free, then […]

Slow roasted Tunisian spiced lamb in paper

Cooking time depends on the size of your leg of lamb. Increase both the spices and cooking time for a 2kg leg. Yandilla mustard seed […]