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