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Recipe: Blue-eye trevalla roasted on potato scales, with baby beetroot and ricotta

By   /  September 19, 2016  /  Chefs Recipes, Mains  /  No Comments

This blue-eye trevalla recipe features in the newly-released Australian Fish and Seafood Cookbook, which contains all you need to know about selecting and preparing over 60 types of fish and seafood, including catching methods, notes on sustainability, flavour profiles and cooking guidelines.

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Armagnac and Mango Crepes

By   /  September 14, 2016  /  Chefs Recipes, Desserts  /  No Comments

Mango season kicks off Mango season is nearly upon us and to celebrate the arrival of the delicious, golden fruits we’re sharing this decadent recipe for Armagnac and Mango Crepes, using Australian mangoes. (Serves four) For the crepes · 3 eggs · About 120g plain flour · Pinch of salt · 375ml milk · Butter […]

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Grilled chicken & fig salad with sweet potato

By   /  September 8, 2016  /  Chefs Recipes, Mains  /  No Comments

Serves 2; Prep 10 minutes; Cook 30 minutes 1 chicken breast 1/2 sweet potato peeled and cut into large dice 1 sprig rosemary 2 cloves garlic, crushed 2 figs 2tbsp olive oil 1tbsp honey 1/2tbsp picked leaf parsley Preheat oven to 180°C. Drizzle the sweet potato with a little olive oil. Add sea salt, rosemary […]

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Chocolate soufflés

By   /  September 6, 2016  /  Desserts  /  No Comments

Pastry chef and ‘queen of chocolate’ Kirsten Tibballs, from Savour Chocolate & Patisserie School, shares this rich and light delight from her first recipe book Chocolate.

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Torta di Pera e Cioccolato (Pear & Chocolate Cake)

By   /  September 6, 2016  /  Chefs Recipes, Desserts  /  No Comments

Emiko Davies draws on her lived experience of traditional Florentine cuisine to share recipes that transport readers to the piazzas of Florence. Here she shares a recipe for a Pear & Chocolate Cake that is found across the region.

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Home run

By   /  September 1, 2016  /  Online exclusive  /  No Comments

Open House spoke with Ben Webber, internal chef at home delivery service foodora about the changing landscape for foodservice sector.

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