Recipes

Greek Taramasalata on Toasted Brioche

This dish is bold in flavour, fabulous with champagne and kind of quirky with the somber, serious brioche and the salty, lemony complex tarama.

View recipe 20 MINS

Indian Vegetable Stew

If you’re not a fan of veggies, this dish will convince you to become one.

View recipe 20 MINS

Dutch Speculaas

Also commonly referred to as Dutch Windmill Biscuits because of the traditional woodcut moulds used to form the biscuit shape, these are typically made to celebrate Sinterklaas (St Nicholas season) from late November up to 6th December. The spices in these biscuits are so distinctive and were first imported centuries ago into the Netherlands from the Far East.

View recipe 25 MINS

Chef ambassador recipe

Italian Lemon Flavoured Meat Balls (Polpettine)

Try these light and delicious lemon flavoured meatballs. The recipe is by acclaimed chef Judith Sweet, a recipe she first made during her travels to Italy.

View recipe 15 MINS

French Braised Rabbit

A French classic

View recipe 5HRS 30 MINS

Thai Thai Fried Rice with Prawns

Traditional Thai fried rice and prawns

View recipe 10 MINS

Australian Braised Lamb with Edamame Salad & Smoked Paprika

I love lamb! And I am always searching for ways to keep the flavour up but keep the ‘weight’ of the whole dish down, this does it for me: fresh, robust, intense yet somehow leaves you feeling light… This dish is great with the new Tempranillo, Sangiovese style mid-weight reds.

View recipe 2 MINS

Chef ambassador recipe

Italian Lasagna

This is my favourite childhood food memory, my mother’s recipe; it was always special watching her make it. I make it just the way she used to.

View recipe 3HRS 25 MINS

Spanish Santiago Tart

Equipment: Tart base, non-stick paper, rolling pin, kitchen aid, bowls, whisk

View recipe 45 MINS

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