Here is a collection of recipes I have developed to showcase Victorian produce that I love to cook for family and friends.
This is a deeply satisfying osso buco that is made without tomatoes. It has a delicate citrus tang from a little orange rind and an earthy note from the sage. This is such a light version of osso buco, it can easily be served on its own with just a glass of refreshing white wine or a glass of pinot noir.
Read MoreA tasty and easy fish pie to make for Easter or any time of the year. You can use any shellfish and white fish you can get your hands on.
Read MoreWhile the change of seasons to autumn brings a flush of wild mushrooms growing in our surrounding forests, these delicious little tarts for one can be made with farmed fungus. There are a few steps to make these entrée sized tarts, but take your time and enjoy the process. It starts with the best all-round pastry made in a food processor. You can use quality frozen shortcrust pastry such as Carême but brisee pastry is so easy to make.
Read MoreA beautiful salad to make the most of the region’s excellent potatoes and our smoked trout from Oakwood Smokehouse. Easy to make, very delicious, and perfect with a glass of white wine or a lightly hopped beer.
Read MoreIn the BBQ houses of Brazil, one of the most popular cuts is Picanha (pronounced peek–an–ya). The name comes from the pole used by the ranchers to tend their herds and in this delicious dish, it refers to the skewer on which the steaks are secured. It is generally made with the top of the rump steak with a protective layer of fat also known as the rump cap. You can use the whole rump and break these into smaller pieces. The grilled steaks are topped with fresh and tangy chimichurri sauce. Enjoy with friends with a good bottle of shiraz.
Read MoreThis is a sneaky and slightly spicy way of pimping your chook so it is always golden brown. The trick is to coat the skin with a layer for golden turmeric, a healthy spice used in curry. Add to that some ground cumin for aroma and roast as per the recipe below. We’ve added a sure-fire stuffing too.
Serves 6
Read MoreThese glorious rich, succulent, and delicious pieces of beef were once considered trim. Thanks to the hard work of some serious chefs, beef cheeks are now a prized dish, perfect for those cooler spring nights and perfect with a big glass of shiraz.
Read MoreRich and fragrant, delicious and warming, Southeast Asia’s beef rendang is a dish with a long history that is as layered and diverse as this curry-like, dry stew. "Rendang" means 'slowly' and so cooking one requires patience and persistence. We developed this version of rendang based on ingredients readily available in food stores in Daylesford so you can make it here anytime. We used beef short rib but you can also ask for a kilo of chuck steak or oyster blade. It is a dish delicious served with fresh, steamed rice and perhaps an ice-cold Tiger beer.
Read MoreBull Boar sausages are unique and have been recognised as part of Australia’s food culture by Slow Food in Italy. This dish uses the aromatic and beautifully spiced sausage meat inside the sausages to make a rich, delicious ragu that is topped with golden, buttery discs of semolina gnocchi. Perfect with a cold climate pinot noir from Passing Clouds.
Read MoreThis is a rich and luscious osso buco that can be made without tomatoes. It has a delicate citrus tang from a little orange rind and an earthy note from the sage. It can be enjoyed with a textural Italian wine or a glass of pinot noir.
Read MoreThis dish, with a loaf of crusty bread, will easily feed four or with some other vegetable dishes, feed a family of six. Serve it with a big red wine. As they say in Spain Buen Provecho – Enjoy!
Read MoreThis is a modern take on the old-fashioned steak sandwich. This is more delicate, easier to eat, and perfect for casual meals or even party food. We just love the recipe for quick pickled onions. If you make too much, store them in a container in the fridge and use them in salads or other meat dishes.
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