Latest Recipes
Our current, featured recipes are:
Qld crocodile cured with strawberry eucalypt and tonka bean, watercress and avodao salad with caramelised orange dressing
Seared Canadian scallops, asparagus puree with a warm lemon and walnut vinaigrette
Emu and anisata duxelle medallion,artichoke "a la barigoule" with a lemon jus
Dark chocolate biscuit ,wattle seed mousse, blood orange jelly and blood orange and cinnamon sauce
Qld crocodile cured with strawberry eucalypt and tonka bean, watercress and avocado salad with caramelised orange dressing
Serves 10
- 1kg crocodile tenderloin
- 24gr caster sugar
- 12gr table salt
- 6gr strawberry eucalypt
- 4gr tonka bean
Watercress and avocado salad
- 2 avocados
- 1 bunch watercress
- 1 lemon juice
- 15ml olive oil
- salt and pepper
Orange dressing
- 3 golden shallots
- 25ml water
- 500ml orange juice
- 50gr sugar
- 1 orange rind
- 50ml grapeseed oil
- Salt and pepper
Clean the crocodile of all nerves. Grind spices and season the tenderloin. Allow to cure for at least 24 hours. Rinse, sear off and cook through in an oven.
Dice avocados and dress with lemon juice, olive oil and seasoning. Pick watercress leaves leaving a tiny stem.
For the dressing sweat off dice shallots, add sugar and water and cook to a dark caramel. Deglaze with orange juice and reduce to 1/5. Emulsify with oil and rectify seasoning.
In a plate set the avocado in a ring in the center of the plate. Set the sliced crocodile on top. Garnish with watercress on top, and around the plate alternaring with dots of orange dressing. Bon Appétit!
Seared Canadian scallops, asparagus puree with a warm lemon and walnut dressing
Serves 4
asparagus puree
- 3 golden shallots
- 1 clove garlic
- 1 bunch asparagus
- 10 leaves baby spinach
- 250ml boiling chicken stock
dressing
- 3 golden shallots
- 400ml lemon juice
- 50gr caster sugar
- 80 ml walnut oil
scallops
- 320gr scallops
- 6 julienne strips preserved (or fresh) lemon rind
- 40gr walnuts
- chervil
In an heavy base saucepan,sweat off diced shallots and garlic. Add asparagus coarsely chopped, cover with stock and simmer until tender. Add spinach. Strain liquid and puree in food processor. Pass the puree through a fine strainer. Rectify seasoning and consistency if needed.
For the dressing sweat off diced shallots, add lemon juice and sugar. Reduce by 3/4, strain and emulsify with walnut oil.
Sear off scallops. On a rectangular plate set 3 drops of puree, set the scallops on top. Drizzle with the dressing. Garnish the scallops with 2 strips of lemon rind crossed on top, and garnish the plate with walnuts pieces and chervil. Bon Appétit!
Emu and anisata duxelle medallion, arichokes "a la barigoule" with a lemon jus
Serves 8
lemon jus
- 350ml lemon juice
- 50gr sugar
- 100gr mirepoix (carrots, onions, celery, leeks, garlic and fresh herbs...)
- 1.25 lit red wine jus
artichokes
- 10 artichokes
- 2 carrots
- 2 golden shallots
- 300ml chicken stock
- 3 lemons
- 2 sprigs of thyme
- 2 star anise
- 100ml olive oil
emu
- 4 fan fillets
- 250gr mushrooms duxelle
- 5gr dried anisata
- crepinette
Brown mirepoix, add sugar, lemon juice and reduce by a1/3. Add jus and reduce to desired consistency. Skim the jus and pass through a fine strainer. Rectify seasoning.
Turn artichokes by discarding outside leaves and keeping the heart only. Once cleaned reserve in lemon water to avoid oxydation. Cut a brunoise (small dice) of carrots and shallots and saute in olive oil. Add artichokes hearts cut in half, the thyme, star anise and chicken stock and the juice of 1 lemon. Simmer until soft.
Cut emu fillet length way, then butterfly each piece twice. Season and spread mushrooms duxelle and anisata on the emu fillet and roll length way. Wrap in crepinette and secure with cling wrap. Sear off to medium rare and rest before serving.
On a plate set 2 articokes hearts and the brunoise of vegetables. Slice the emu roll in half with an angle, and set below the vegetables. Drizzle with lemon jus and garnish with chervil. Bon Appetit!
Dark chocolate biscuit, wattle seed mousse, blood orange jelly and blood orange and cinnamon sauce
Serves 12
chocolate biscuit
- 5 eggs
- 5 egg yolks
- 125gr caster sugar
- 250gr dark chocolate
- 250gr butter
mousse
- 250gr white chocolate
- 100ml cream
- 8gr ground wattlesedd
- 300ml cream
jelly
- 600ml blood orange juice
- 100gr caster sugar
- 1.5 gelatine leaf
sauce
- 500ml blood orange juice
- 50gr caster sugar
- 3 cinnamon quills
In a bowl combine eggs, yolks and sugar and beat until light and fluffy (sabayon). Melt chocolate and butter on top of a bain marie. Fold sabayon in melted chocolate. Pour in a lined baking tray and baked at 180° C for 12 to 15 minutes. Cool on a rack and cut 12 circles for the base of the dessert.
On top of a bain marie melt down white chocolate, add boiled cream and allow to cool. Combine remaining cream and wattleseed and beat up to soft peak. Fold chocolate in whipped cream and chill.
Bring juice and sugar to the boil and skim well to remove all impurities in order to obtain a clear jelly. Add soften gelatine and allow to cool.
In a ring set the biscuit base, top up with the mousse and allow to set in fridge. When set top up with the cooled jelly and return to the fridge for the jelly to set.
For the sauce combine all ingredients in a saucepan and bring to the boil. Skim and reduce to 1/5. To serve, warm the necessary amount of sauce and whisk in a knob of butter to combine and soften the flavours.
On a plate set the biscuit in the center, garnish with mint and blood orange segments around the dessert. Drizlle the sauce on the plate. Bon Appetit!
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