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)
4sa 15 dk
Whole banana ice cream with bread praline and corn spun toffee (Kane Pollard)
11sa 20 dk
Mango pudding (Brendan Pang)
2sa 15 dk
Quince, burnt tahini custard with blackberry vinegar snow (Ray Capaldi)
4sa 25 dk
Kangaroo Bolognaise (Mark Olive)
2sa 30 dk
Emu Stew (Mark Olive)
25 dk
Lemon Myrtle Baklava (Mark Olive)
3sa 20 dk
Yellow curry sauce (Dandelion restaurant)
55 dk
Yellow Curry with Mushroom and cauliflower (Dandelion restaurant)
55 dk
Strawberry and watermelon cake with Vanilla cream (Nico Moretto)
3sa 10 dk
Spicy prawn salad (Brett McGregor)
30 dk
Citrus mascarpone semifreddo with Manjimup walnut & cacao nib dukkah (Russel Blaikie)
13sa
Caramel and macadamia cheesecake (Brett McGregor)
7sa 10 dk
Sticky bottom dumplings (Brett McGregor)
1sa
Apple pie and almond cream (Ray Capaldi)
1sa 30 dk
Yellow duck curry (Adam D'Sylva)
26sa 25 dk
Tahini cream with blackberries (Raymond Capaldi)
4sa 30 dk
Passionfruit bavarois (Jude Blereau)
3sa
Panna cotta with rhubarb topping (George Calombaris)
25sa 15 dk
Peanut butter gelato (Gelato Messina)
28sa
Porcini pepperleaf paté (Andrew Fielke)
2sa 50 dk
Parfait au chocolat with summer berries (Nico Moretti)
8sa 20 dk
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)
35 dk
Balinese prawn curry (Russel Blaikie)
1sa 45 dk
Cherry tomato and red onion focaccia (Nico Moretti)
2sa 20 dk
Prawn bisque with lemon myrtle (Andrew Fielke)
55 dk
Prawn bisque with lemon myrtle (TM6, Andrew Fielke)
55 dk
Fraisier sponge (TM6, Christy Tania)
30sa
Caramel chocolate mousse cake (TM6, Kirsten Tibballs)
28sa
Marinated lobster tail with bread salad and avocado soup (Tetsuya Wakuda)
30 dk
Beurre noisette emulsion (L'Atelier Gourmet Food)
20 dk
French chicken liver pâté (L'Atelier Gourmet Food)
4sa 15 dk
Pine nut and currant rissoles (Mark LaBrooy)
55 dk
The ultimate chicken curry pie (Mark LaBrooy)
27sa 20 dk
Butterscotch panna cotta with pear sorbet (Mark Southon)
25sa 20 dk
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)
9sa 50 dk
San choy bau (Matt Sinclair)
30 dk
Steamed red curry fish (Matt Sinclair)
30 dk
Ricotta gnudi with basil oil (Russell Blaikie)
6sa 30 dk
Sweet potato and wakame patties (TM6, Jude Blereau)
1sa
Sweet potato and wakame patties (Jude Blereau)
1sa
Prawn dumplings with dipping sauce (Brendan Pang)
2sa 50 dk
Lamb ragù with watercress and mint pesto (TM6, Mark Southon)
4sa 35 dk
Caramelised leek and feta tart (TM6, Maria Stuart)
2sa 25 dk
Chilli crab with coconut rice and sambal (TM6, Mark LaBrooy)
1sa 30 dk
Chilli crab with coconut rice and sambal (Mark LaBrooy)
1sa 30 dk
Liquorice ice cream with blackberries (George Calombaris)
24sa 25 dk
Smoky tuna tartare (Sergio Perera)
30 dk
Super Green Pasta (Darren Robertson)
30 dk
Cauliflower falafel with pickled cabbage and tzatziki (Darren Robertson)
24sa 55 dk
Spiced swordfish with pearl barley and cardamom (Nelly Robinson)
25sa
Lemon white chocolate cheesecake with cherry coulis and walnut crumb (Andrew Ballard)
1sa 15 dk
Prawn laksa (Chef Degan)
50 dk
Sous-vide duck breast with green chilli (Chef Degan)
2sa 40 dk
Indonesian green spice paste
40 dk
