by Michael Hatcher | Feb 15, 2019 | Matt Sinclair Recipes, Pork, Recipes, Savoury, Season 2
RECIPE BY: Matt Sinclair SERVING SIZE: 2 – 4 people INGREDIENTS: 1 Ham Hock 2.5 cups Yellow Split Peas 2 large brown onions, finely chopped 3 large carrots, grated 1 Litre Massel Salt Reduced stock Water Salt and Pepper METHOD: In a large stock pot or saucepan...
by Michael Hatcher | Feb 14, 2019 | Matt Sinclair Recipes, Recipes, Savoury, Seafood, Season 2
Watch the full recipe video below RECIPE BY: Matt Sinclair SERVING SIZE: 2 – 4 people INGREDIENTS: Cobram Estate EVOO for frying 8 medium squid hoods (750gm) ½ cup rice flour 1 Tbsp sea salt 1 Tbsp white pepper 2 tsp cracked black pepper 1 tsp Cayenne pepper...
by Michael Hatcher | Feb 14, 2019 | Courtney Roulston Recipes, Dessert, Recipes, Season 2, Vegetarian
This Burnt Spanish Cheesecake is a rich, creamy dessert with a signature caramelized top. Made with cream cheese, eggs, sugar, and a hint of lemon, it is baked until the top is a deep brown, giving it a unique appearance and flavor. The cake is then cooled and...
by Michael Hatcher | Feb 14, 2019 | Guest Recipes, Recipes, Savoury, Seafood, Season 2
RECIPE BY: Leslie Chan SERVING SIZE: 2 – 4 people INGREDIENTS: 350g rice (cooked) 120g pork (diced) Cobram Estate EVOO 50g pumpkin (diced) 2 eggs (beaten) 2 pcs Jade Phoenix shiitake mushrooms (soaked & diced) 75g prawns (deveined & diced) 50g scallops...
by Michael Hatcher | Feb 14, 2019 | Matt Sinclair Recipes, Recipes, Savoury, Season 2, Vegetarian
RECIPE BY: Matt Sinclair SERVING SIZE: 2 – 4 people INGREDIENTS: 3 tbsp butter 2 clove garlic, grated 2 tsp fresh thyme leaves 2 King brown mushrooms, sliced 200gm Swiss brown (or button) mushrooms, sliced 100gm Oyster mushrooms, roughly torn Salt 400gm...
