Rosemary

This recipe uses a whole chicken that is jointed into pieces, as it’s most economical and the skin is an important part of building the flavour of the dish. If skin is not your…

This delicious savoury dish highlights Bravo’s meaty, dense texture and intensifies the spicy, wine-like flavours when cooked with the skin on. A perfect small tapas-style dish befitting of this unique boutique apple. Ingredients (Serves…

This delicious dish is of Sicilian origin where the culinary legacy of the Moors in the Mediterranean during the 8th and 15th centuries still remains strong. Traditionally, whole sardines or mackerel are butterflied and…

This beautiful cake came about from the gift of some barley from the Schmidt family in Light Pass, located in the Barossa Valley, South Australia. Barley has a naturally sweet nutty flavour and is…

Barbecuing a whole lamb shoulder will result in medium rare to medium cooked meat, with some sections more tender than other. The flavour is worth the extra chewing! Ingredients (Serves 6) 1.8 – 2…

Chestnuts are one of Autumn’s strongest food signatures and this cake, based on the traditional recipe for Castagnaccio from Tuscany is an absolute crowd pleaser. Made entirely in a food processor, half the combined…

The flavor of walnuts benefits greatly when roasted and the skins rubbed away. Here they’re used as a crust on salmon, that when served with slightly bitter radicchio and lemon, makes for a balanced…