Lyndey Milan's Taste of Australia

Pearl Meat with Native Australian flavours

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As a fan of Australian native spices, I was delighted to use them with another indigenous product, pearly meat from the Pinctada Maximum oyster which […]

Semi-dried plum tart with chestnut crumble

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Semi-dried plum tart with chestnut crumble

 

Girard Ramsay from Mt Lofty House Hotel in the Adelaide Hills told me about these beautiful local semi-dried plums, so […]

Spice rib eye with quinoa and stinging nettle salad

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I cooked this with the beautiful backdrop of Arthur Boyd’s property, Bundanon and took inspiration from the cattle farm and lanscape to create a dish […]

Linguine with seafood and garlic crumbs

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This recipe was made with the stunning seafood I gathered on my farm trail from Lucky in Ulladulla and the local vegetables collected from my […]

Snails in herbed cream sauce on garlic crumbs

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Makes 12

Prep time 10 minutes

Cook time 20 minutes

 

12 snails in the shell

1 tablespoon butter

1 eshallots, finely chopped

¼ cup (60ml) dry white wine

¼ cup (60mls)  heavy […]

Steamed banana and ginger pudding with coffee ginger glaze and bruleed bananas

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Using fresh ginger rather than ground ginger powder gives this pudding a modern edge. If your ginger is a little fibrous it is best to […]

Tony Worland’s Rabbit Boudin with broad beans, peas and vichyssoise sauce

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Recipe by Tony Worland from Tonic Restaurant

 

Serves 6-8

Preparation 20 minutes

Cooking 15 minutes

 

Rabbit Boudin

500g minced rabbit (ask your butcher)

4 egg yolks

400ml cream

Fresh tarragon, finely […]

Melon with spiced sparkling drizzle, quark and pistachios

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Quark, a fresh, set cheese with a slight acidic taste, is made by straining warm soured milk.  It is traditionally made with just milk, as […]

Pete Evan’s Crisp Kale Chips

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Serves 8-10

Preparation 10 minutes

Cooking 15 minutes

 

1 large bunch kale or Tuscan cabbage

1 tablespoon cayenne pepper

¼ cup  olive or coconut oil

sea or Himalayan salt […]

Pete Evans’ Stracciatella soup with cavolo nero and lardo

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Serves 4

Preparation 10 minutes

Cooking 15 minutes

 

1 litre (35 fl oz/4 cups) chicken stock

100 g (3 1/2 oz) silverbeet or cavolo nero (dark Italian cabbage) or […]