by Michael Hatcher | Nov 27, 2018 | Guest Recipes, Recipes, Savoury, Season 2, Vegetarian
RECIPE BY: Sashi Cheliah SERVING SIZE: 2 – 4 people INGREDIENTS: 20 cauliflower florets 3/4 cup plain flour 1/4 cup corn flour 1tsp chilli powder 1tsp ginger garlic paste 1/4tsp salt 1/2 cup water 2tbsp vegetable oil 2 garlic finely chopped 1inch ginger finely...
by Michael Hatcher | Nov 20, 2018 | Guest Recipes, Recipes, Savoury, Seafood, Season 2
RECIPE BY: David White SERVING SIZE: 2 – 4 people INGREDIENTS: 1 sheet nori seaweed 280g packet chilled John West Trout Skin On 2 teaspoons Cobram Estate EVOO 90g udon noodles ½ small red capsicum, julienned 6 snow peas, julienned 1 spring onion, julienned...
by Michael Hatcher | Nov 15, 2018 | Dessert, Guest Recipes, Recipes, Season 2, Vegetarian
RECIPE BY: Kylie Millar SERVING SIZE: 2 – 4 people INGREDIENTS: 300g Eggwhite 600g Caster sugar Selection of nuts, coconut, spices, fruit and chocolate for decoration METHOD: In a kitchen aid bowl place egg whites and caster sugar Cook over a bain marie,...
by Michael Hatcher | Nov 9, 2018 | Guest Recipes, Recipes, Savoury, Seafood, Season 2
Watch the full recipe video below RECIPE BY: Steve Flood SERVING SIZE: 2 – 4 people INGREDIENTS: 4 x 180-200g snapper fillets, skin left on sea salt flakes olive oil, for frying extra virgin olive oil, for drizzling SAUCE VIERGE: 4 marinated artichoke hearts,...
by Michael Hatcher | Nov 2, 2018 | Beef, Guest Recipes, Recipes, Savoury, Season 2
RECIPE BY: Khanh Ong SERVING SIZE: 2 – 4 people INGREDIENTS: 600g Eye fillet / scotch fillet diced to 1 inch cubes 4 cloves of garlic 3 tbsp oyster sauce 2 tbsp dark soy sauce 4 tbsp vegetable oil 1 tbsp caster sugar A pinch of salt 1 tsp black pepper 1 red...
by Michael Hatcher | Oct 29, 2018 | Guest Recipes, Recipes, Savoury, Season 2, Vegetarian
RECIPE BY: Will Stewart SERVING SIZE: 2 – 4 people INGREDIENTS: 3 beetroots olive oil, for drizzling Coles balsamic vinegar, for drizzling 1 red onion, halved and thinly sliced 2 x 400g tins butter beans, drained and rinsed 1⁄2 bunch of mint, leaves picked, plus...
