Explore Categories: Recipes

Buttermilk Fried Leeuwin Coast Akoya Oysters, Smoked Citrus Emulsion and Pickled Lemon Skin

By Melissa Palinkas
Young George

Ingredients 12 Akoya Oysters Recommendation: Akoya Oyster by Leeuwin Coast100ml buttermilk200gms potato flour100gms rice flour1teaspoon salt1 tablespoon dried oregano1 teaspoon white pepper1 teaspoon smoked paprika1 teaspoon garlic powder1 teaspoon onion powder2 egg yolks½ teaspoon Dijon mustard1 teaspoon smoked paprika15mls lemon juice1 teaspoon salt250ml grape seed oilSpent lemon husk of 1 lemon, peeled no pith2 teaspoon …

Buttermilk Fried Leeuwin Coast Akoya Oysters, Smoked Citrus Emulsion and Pickled Lemon Skin

By Melissa Palinkas
Young George Read More »

Leeuwin Coast Akoya with Kaffir Lime Leaf and Shallot Oil

By Amy Hamilton
Liberté

Ingredients 12 freshly shucked Akoya, on the half shell Recommendation: Akoya Oyster by Leeuwin CoastCouple pinches sea salt flakesFreshly cracked black Pepper (optional)½ French shallot, finely sliced30ml fresh lime juice30ml shallot oil1-2 fresh Kaffir lime leaves, finely julienned1 fresh green chilli, finely sliced Method Mix all ingredients together and spoon over Akoya Leave to cure for …

Leeuwin Coast Akoya with Kaffir Lime Leaf and Shallot Oil

By Amy Hamilton
Liberté Read More »

Pork & Eggplant Omelette

By Gord Kahle
The Heritage Wine Bar

Ingredients 3 eggs250g minced pork Recommendation: Pork by Plantagenet Pork3 tablespoon soy sauce2 tablespoon sweet soy sauce1 tablespoon sesame oil1 red chilli 50g corn starch2 shallots, finely diced5 garlic cloves, minced20 ginger, minced3 Japanese eggplant100g coriander50g mint20g fried shallot10g bonito flakes50g tobiko100ml kewpie mayo Method Roast/blister eggplant over a burner. Peel eggplants, leaving the whole thing …

Pork & Eggplant Omelette

By Gord Kahle
The Heritage Wine Bar Read More »

Slow Roasted Mount Lyndsay Grass Fed Lamb

By Anna Gare
Celebrity Cook

Serves 6 Ingredients 1 lamb shoulder with bone in1 cup white wine 1 cup water Spice paste 4 cloves of garlicSmall bunch of thyme (leaves picked)1 tablespoon hot smoky paprika½ preserved lemon finely chopped, (skin and flesh)2 teaspoons fennel seeds2 teaspoons cumin seeds2 teaspoons coriander seedsPinch cinnamonGrinding of Pepper 4 tablespoons olive oil Method Preheat the oven …

Slow Roasted Mount Lyndsay Grass Fed Lamb

By Anna Gare
Celebrity Cook Read More »

Macadamia

By Paul Iskov
Fervor

Prep/cook: 40 minutesServes: 4 as an entrée  Ingredients 400g macadamia nuts (from Bornholm)250ml ltered water1 teaspoon lemon myrtle oil (from the Bushfood Factory)1 small youlk or white radish (from the Great Southern)500ml grape seed or vegetable oil for frying 2 bunches sea celery (or parsley)4 teaspoon lemon myrtle emulsion (see base recipes)  Method Pre heat oven …

Macadamia

By Paul Iskov
Fervor Read More »

Pearl Oysters ‘Kilpatrick”

By Guy Jeffreys
Fogarty Wine Group

Ingredients 200g diced pork back fat Recommendation: Pork by Plantagenet Pork1 teaspoon smoked salt30ml olive oil10ml Worcestershire sauce25ml fermented tomato sauce2 dozen young pearl oysters (Akoya) Recommendation: Akoya Oyster by Leeuwin CoastLemon Method Render pork fat. Crisp up fatty scraps and season for garnish.  When rendered measure out 100ml. Cool till starting to solidify, but …

Pearl Oysters ‘Kilpatrick”

By Guy Jeffreys
Fogarty Wine Group Read More »

Smoked and Pulled Pork Sliders

By Derek Lau
MasterChef

Serves: 10Preparation time: 15 minutesCooking time: 25 minutesDifficulty: Easy Ingredients 3-4kg pork collar butt Recommendation: Pork by Plantagenet PorkAny good quality pork rub from your local BBQ store (or experiment making your own using brown sugar, chilli, paprika, garlic powder, onion powder, pepper salt and dry mustard powder)1 cup apple juice1 cup apple cider vinegar1 …

Smoked and Pulled Pork Sliders

By Derek Lau
MasterChef Read More »

Albany sardines, Tapenade, Pickled Onions & Baguette

By Aaron Carr
Yarri Restaurant & Bar

Ingredients 1 tin sardines in olive oil, or you can pickle your own! Recommendation: Albany Sardines 1 baguette, cut into 12 slices1 garlic cloveDill1 pickled onion, sliced into ringsCracked black pepper Tapenade 150 gm (1 cup) Kalamata olives, pitted25 gm anchovy fillets 3 garlic cloves25 ml olive oil Method For the tapenade, process olives, anchovies and garlic …

Albany sardines, Tapenade, Pickled Onions & Baguette

By Aaron Carr
Yarri Restaurant & Bar Read More »