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Summer Fruit and Almond Free Form Tart

Summer Fruit and Almond Free Form Tart

by Michael Hatcher | Feb 22, 2019 | Dessert, Matt Sinclair Recipes, Recipes, Season 2, Vegetarian

RECIPE BY: Matt Sinclair SERVING SIZE: 2 – 4 people INGREDIENTS: 2 cups plain flour 2 Tbsp caster sugar 125gm LURPAK unsalted butter, chopped 2 eggs ¼ cup almond meal 700gm firm but ripe stone fruit, thinly sliced** 2 Tbsp raw or demerara sugar Icing sugar and...
Japanese Soba Noodle Salad

Japanese Soba Noodle Salad

by Michael Hatcher | Feb 21, 2019 | Guest Recipes, Recipes, Savoury, Season 2, Vegetarian

RECIPE BY: Chef Kinsan SERVING SIZE: 2 – 4 people INGREDIENTS: 150g Hakubaku organic soba noodles (cooked) 30g carrot (thinly julienned into long strips) 1 lebanese cucumber (thinly julienned into long strips) ½ cup edamame (cooked and remove beans from pod) 1...
Fetuccini Alfredo

Fetuccini Alfredo

by Michael Hatcher | Feb 21, 2019 | Michael Weldon Recipes, Recipes, Savoury, Season 2, Vegetarian

RECIPE BY: Michael Weldon SERVING SIZE: 2 – 4 people INGREDIENTS: 500g Coles Fettuccini 250g Philadelphia Cream Cheese 100g Coles Parmesan Cheese, plus more for serving 1 Brown onion, diced 2 Garlic cloves, diced 125g baby Spinach Salt 1.5 tbsp Pepper ½ bunch...
Warm Peach Pudding

Warm Peach Pudding

by Michael Hatcher | Feb 20, 2019 | Dessert, Guest Recipes, Recipes, Season 2, Vegetarian

RECIPE BY: Mel Leong SERVING SIZE: 2 – 4 people INGREDIENTS: BATTER: 125g butter, softened  125g caster sugar 2 large free range eggs 125g self raising flour  Pinch of salt  SYRUP: 2 tablespoons brown sugar 120ml water 1 vanilla pod METHOD:...
Yoghurt Flatbreads

Yoghurt Flatbreads

by Michael Hatcher | Feb 20, 2019 | Matt Sinclair Recipes, Recipes, Savoury, Season 2, Vegetarian

RECIPE BY: Matt Sinclair SERVING SIZE: 2 – 4 people INGREDIENTS: FLATBREADS: ¾ cup self-raising flour ½ cup Greek yoghurt Salt 2-3 Tbsp Cobram Estate Robust EVOO DUXELLES: 60m Cobram Estate Robust EVOO 300gm mixed mushrooms, sliced Salt and pepper TO SERVE:...
Burnt Honey Panna Cotta

Burnt Honey Panna Cotta

by Michael Hatcher | Feb 19, 2019 | Dessert, Matt Sinclair Recipes, Recipes, Season 2, Vegetarian

RECIPE BY: Matt Sinclair SERVING SIZE: 2 – 4 people INGREDIENTS: 4gm gelatine sheets 100ml cream 70gm caster sugar 1 vanilla pod, halved, seeds scraped 300ml buttermilk, room temperature ½ cup honey Juice of 1 mandarin ½ cup shelled pistachios, toasted, roughly...
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