A chocolate mousse tart with cream made from gumleaf and served with a side of rosella confit.
Baked fish with a quick flavourful confit of two kinds of tomatoes and citrus.
A dessert made from pineapple with Alpine Pepper, and served with a side of wild fruit yoghurt.
Damper, an Australian-style of bread, made with Blue Cheese and Australian Riberry.
Seafood laksa made with scallops, snapper, king prawns, squid and served with Australian-style lemon myrtle linguini.
Cake made from Polenta and Lemon Aspen and served with cream, riberries and rosella confit.
Crocodile seasoned with Wattleseed and served with Riberry Confit.
A dressing for salads made with wasabi and Australian Native Wild Rosella.
Pancakes made with wattleseed and served with riberry confit. Perfect as a breakfast or dessert.
A delicious bread and butter pudding made from wattleseed, walnuts and stewed fruits.
Salad made with cocktail tomatoes, avocado, rocket and proscuitto and drizzled in a strawberry dressing.
Sea perch fillets cooked in white wine and white wine vinegar and seasoned with lemon myrtle.
Fennel and carrots cooked slowly in an seasoned olive oil.
Showing 1 - 16 of 16 recipes