Featuring many of our most-loved recipes from chefs around Australia and New Zealand, this collection will see you unleash your inner chef in the comfort of your own home. We’ll be adding new recipes regularly – so stay tuned!
Ham broth, Parmesan gnocchi and radish (Ray Capaldi)
4óra 15p
Whole banana ice cream with bread praline and corn spun toffee (Kane Pollard)
11óra 20p
Mango pudding (Brendan Pang)
2óra 15p
Quince, burnt tahini custard with blackberry vinegar snow (Ray Capaldi)
4óra 25p
Kangaroo Bolognaise (Mark Olive)
2óra 30p
Emu Stew (Mark Olive)
25p
Lemon Myrtle Baklava (Mark Olive)
3óra 20p
Yellow curry sauce (Dandelion restaurant)
55p
Yellow Curry with Mushroom and cauliflower (Dandelion restaurant)
55p
Strawberry and watermelon cake with Vanilla cream (Nico Moretto)
3óra 10p
Spicy prawn salad (Brett McGregor)
30p
Citrus mascarpone semifreddo with Manjimup walnut & cacao nib dukkah (Russel Blaikie)
13óra
Caramel and macadamia cheesecake (Brett McGregor)
7óra 10p
Sticky bottom dumplings (Brett McGregor)
1óra
Apple pie and almond cream (Ray Capaldi)
1óra 30p
Yellow duck curry (Adam D'Sylva)
26óra 25p
Tahini cream with blackberries (Raymond Capaldi)
4óra 30p
Passionfruit bavarois (Jude Blereau)
3óra
Panna cotta with rhubarb topping (George Calombaris)
25óra 15p
Peanut butter gelato (Gelato Messina)
28óra
Porcini pepperleaf paté (Andrew Fielke)
2óra 50p
Parfait au chocolat with summer berries (Nico Moretti)
8óra 20p
Black sticky rice with taro and blue matcha ice cream (Luke Nguyen)
6óra 50p
Steamed sea bass wrapped in banana leaves with green mango salad (Luke Nguyen)
35p
Balinese prawn curry (Russel Blaikie)
1óra 45p
Cherry tomato and red onion focaccia (Nico Moretti)
2óra 20p
Prawn bisque with lemon myrtle (Andrew Fielke)
55p
Prawn bisque with lemon myrtle (TM6, Andrew Fielke)
55p
Fraisier sponge (TM6, Christy Tania)
30óra
Caramel chocolate mousse cake (TM6, Kirsten Tibballs)
28óra
Marinated lobster tail with bread salad and avocado soup (Tetsuya Wakuda)
30p
Beurre noisette emulsion (L'Atelier Gourmet Food)
20p
French chicken liver pâté (L'Atelier Gourmet Food)
4óra 15p
Pine nut and currant rissoles (Mark LaBrooy)
55p
The ultimate chicken curry pie (Mark LaBrooy)
27óra 20p
Butterscotch panna cotta with pear sorbet (Mark Southon)
25óra 20p
John Dory with cauliflower couscous and corn purée (Mark Southon)
35p
Date, orange and olive oil cake with salted white chocolate ice cream (Shane Delia)
9óra 50p
San choy bau (Matt Sinclair)
30p
Steamed red curry fish (Matt Sinclair)
30p
Ricotta gnudi with basil oil (Russell Blaikie)
6óra 30p
Sweet potato and wakame patties (TM6, Jude Blereau)
1óra
Sweet potato and wakame patties (Jude Blereau)
1óra
Prawn dumplings with dipping sauce (Brendan Pang)
2óra 50p
Lamb ragù with watercress and mint pesto (TM6, Mark Southon)
4óra 35p
Caramelised leek and feta tart (TM6, Maria Stuart)
2óra 25p
Chilli crab with coconut rice and sambal (TM6, Mark LaBrooy)
1óra 30p
Chilli crab with coconut rice and sambal (Mark LaBrooy)
1óra 30p
Liquorice ice cream with blackberries (George Calombaris)
24óra 25p
Smoky tuna tartare (Sergio Perera)
30p
Super Green Pasta (Darren Robertson)
30p
Cauliflower falafel with pickled cabbage and tzatziki (Darren Robertson)
24óra 55p
Spiced swordfish with pearl barley and cardamom (Nelly Robinson)
25óra
Lemon white chocolate cheesecake with cherry coulis and walnut crumb (Andrew Ballard)
1óra 15p
Prawn laksa (Chef Degan)
50p
Sous-vide duck breast with green chilli (Chef Degan)
2óra 40p
Indonesian green spice paste
40p
