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