Chef favourites

57 Tarif

Featuring many of our most-loved recipes from chefs around Australia and New Zealand, this collection will see you unleash your inner chef in the comfort of your own home. We’ll be adding new recipes regularly – so stay tuned!

Ham broth, Parmesan gnocchi and radish (Ray Capaldi)

Ham broth, Parmesan gnocchi and radish (Ray Capaldi)

4sa 15 dk

Whole banana ice cream with bread praline and corn spun toffee (Kane Pollard)

Whole banana ice cream with bread praline and corn spun toffee (Kane Pollard)

11sa 20 dk

Mango pudding (Brendan Pang)

Mango pudding (Brendan Pang)

2sa 15 dk

Quince, burnt tahini custard with blackberry vinegar snow (Ray Capaldi)

Quince, burnt tahini custard with blackberry vinegar snow (Ray Capaldi)

4sa 25 dk

Kangaroo Bolognaise (Mark Olive)

Kangaroo Bolognaise (Mark Olive)

2sa 30 dk

Emu Stew (Mark Olive)

Emu Stew (Mark Olive)

25 dk

Lemon Myrtle Baklava (Mark Olive)

Lemon Myrtle Baklava (Mark Olive)

3sa 20 dk

Yellow curry sauce (Dandelion restaurant)

Yellow curry sauce (Dandelion restaurant)

55 dk

Yellow Curry with Mushroom and cauliflower (Dandelion restaurant)

Yellow Curry with Mushroom and cauliflower (Dandelion restaurant)

55 dk

Strawberry and watermelon cake with Vanilla cream (Nico Moretto)

Strawberry and watermelon cake with Vanilla cream (Nico Moretto)

3sa 10 dk

Spicy prawn salad (Brett McGregor)

Spicy prawn salad (Brett McGregor)

30 dk

Citrus mascarpone semifreddo with Manjimup walnut & cacao nib dukkah (Russel Blaikie)

Citrus mascarpone semifreddo with Manjimup walnut & cacao nib dukkah (Russel Blaikie)

13sa

Caramel and macadamia cheesecake (Brett McGregor)

Caramel and macadamia cheesecake (Brett McGregor)

7sa 10 dk

Sticky bottom dumplings (Brett McGregor)

Sticky bottom dumplings (Brett McGregor)

1sa

Apple pie and almond cream (Ray Capaldi)

Apple pie and almond cream (Ray Capaldi)

1sa 30 dk

Yellow duck curry (Adam D'Sylva)

Yellow duck curry (Adam D'Sylva)

26sa 25 dk

Tahini cream with blackberries (Raymond Capaldi)

Tahini cream with blackberries (Raymond Capaldi)

4sa 30 dk

Passionfruit bavarois (Jude Blereau)

Passionfruit bavarois (Jude Blereau)

3sa

Panna cotta with rhubarb topping (George Calombaris)

Panna cotta with rhubarb topping (George Calombaris)

25sa 15 dk

Peanut butter gelato (Gelato Messina)

Peanut butter gelato (Gelato Messina)

28sa

Porcini pepperleaf paté (Andrew Fielke)

Porcini pepperleaf paté (Andrew Fielke)

2sa 50 dk

Parfait au chocolat with summer berries (Nico Moretti)

Parfait au chocolat with summer berries (Nico Moretti)

8sa 20 dk

Black sticky rice with taro and blue matcha ice cream (Luke Nguyen)

Black sticky rice with taro and blue matcha ice cream (Luke Nguyen)

6sa 50 dk

Steamed sea bass wrapped in banana leaves with green mango salad (Luke Nguyen)

Steamed sea bass wrapped in banana leaves with green mango salad (Luke Nguyen)

35 dk

Balinese prawn curry (Russel Blaikie)

Balinese prawn curry (Russel Blaikie)

1sa 45 dk

Cherry tomato and red onion focaccia (Nico Moretti)

Cherry tomato and red onion focaccia (Nico Moretti)

2sa 20 dk

Prawn bisque with lemon myrtle (Andrew Fielke)

Prawn bisque with lemon myrtle (Andrew Fielke)

55 dk

Prawn bisque with lemon myrtle (TM6, Andrew Fielke)

Prawn bisque with lemon myrtle (TM6, Andrew Fielke)

55 dk

Fraisier sponge (TM6, Christy Tania)

Fraisier sponge (TM6, Christy Tania)

30sa

Caramel chocolate mousse cake (TM6, Kirsten Tibballs)

Caramel chocolate mousse cake (TM6, Kirsten Tibballs)

28sa

Marinated lobster tail with bread salad and avocado soup (Tetsuya Wakuda)

Marinated lobster tail with bread salad and avocado soup (Tetsuya Wakuda)

30 dk

Beurre noisette emulsion (L'Atelier Gourmet Food)

Beurre noisette emulsion (L'Atelier Gourmet Food)

20 dk

French chicken liver pâté (L'Atelier Gourmet Food)

French chicken liver pâté (L'Atelier Gourmet Food)

4sa 15 dk

Pine nut and currant rissoles (Mark LaBrooy)

Pine nut and currant rissoles (Mark LaBrooy)

55 dk

The ultimate chicken curry pie (Mark LaBrooy)

The ultimate chicken curry pie (Mark LaBrooy)

27sa 20 dk

Butterscotch panna cotta with pear sorbet (Mark Southon)

Butterscotch panna cotta with pear sorbet (Mark Southon)

25sa 20 dk

John Dory with cauliflower couscous and corn purée (Mark Southon)

John Dory with cauliflower couscous and corn purée (Mark Southon)

35 dk

Date, orange and olive oil cake with salted white chocolate ice cream (Shane Delia)

Date, orange and olive oil cake with salted white chocolate ice cream (Shane Delia)

9sa 50 dk

San choy bau (Matt Sinclair)

San choy bau (Matt Sinclair)

30 dk

Steamed red curry fish (Matt Sinclair)

Steamed red curry fish (Matt Sinclair)

30 dk

Ricotta gnudi with basil oil (Russell Blaikie)

Ricotta gnudi with basil oil (Russell Blaikie)

6sa 30 dk

Sweet potato and wakame patties (TM6, Jude Blereau)

Sweet potato and wakame patties (TM6, Jude Blereau)

1sa

Sweet potato and wakame patties (Jude Blereau)

Sweet potato and wakame patties (Jude Blereau)

1sa

Prawn dumplings with dipping sauce (Brendan Pang)

Prawn dumplings with dipping sauce (Brendan Pang)

2sa 50 dk

Lamb ragù with watercress and mint pesto (TM6, Mark Southon)

Lamb ragù with watercress and mint pesto (TM6, Mark Southon)

4sa 35 dk

Caramelised leek and feta tart (TM6, Maria Stuart)

Caramelised leek and feta tart (TM6, Maria Stuart)

2sa 25 dk

Chilli crab with coconut rice and sambal (TM6, Mark LaBrooy)

Chilli crab with coconut rice and sambal (TM6, Mark LaBrooy)

1sa 30 dk

Chilli crab with coconut rice and sambal (Mark LaBrooy)

Chilli crab with coconut rice and sambal (Mark LaBrooy)

1sa 30 dk

Liquorice ice cream with blackberries (George Calombaris)

Liquorice ice cream with blackberries (George Calombaris)

24sa 25 dk

Smoky tuna tartare (Sergio Perera)

Smoky tuna tartare (Sergio Perera)

30 dk

Super Green Pasta (Darren Robertson)

Super Green Pasta (Darren Robertson)

30 dk

Cauliflower falafel with pickled cabbage and tzatziki (Darren Robertson)

Cauliflower falafel with pickled cabbage and tzatziki (Darren Robertson)

24sa 55 dk

Spiced swordfish with pearl barley and cardamom (Nelly Robinson)

Spiced swordfish with pearl barley and cardamom (Nelly Robinson)

25sa

Lemon white chocolate cheesecake with cherry coulis and walnut crumb (Andrew Ballard)

Lemon white chocolate cheesecake with cherry coulis and walnut crumb (Andrew Ballard)

1sa 15 dk

Prawn laksa (Chef Degan)

Prawn laksa (Chef Degan)

50 dk

Sous-vide duck breast with green chilli (Chef Degan)

Sous-vide duck breast with green chilli (Chef Degan)

2sa 40 dk

Indonesian green spice paste

Indonesian green spice paste

40 dk