A quick bite at Melbourne’s Pellegrini’s Espresso Bar inspired this recreation of their iconic bolognese sauce recipe
This Venison Goulash with Homemade Sour Cream recipe can also be made with beef or lamb, ideally saving money by use of cheap meat cuts or leftover meat…
Kholodets is a jellied meat dish traditional in Russian cuisine. Its name is derived from the Russian word ‘kholod’, meaning ‘cold’ and is a popular dish of the…
From its origins in mid-19th-century Russia, Beef Stroganoff has become one of the most popular Russian dishes around the world. Our recipe has its origins in Siberia where…
Braising is a cooking method that can turn tough meats into tender and succulent offerings. In this case, chicken thighs on the bone coupled with verjuice and stock…
The secret to a good Café de Paris Butter, lies in a balance of fragrant herbs, curry powder, anchovies and of course a quality cultured French butter. The…
Seared Duck Salad with cress, quinoa, pecans, goat’s curd and blackberry balsamic dressing Serves 4 4 duck breasts, skin on 1 cup cooked quinoa 1 bunch, picked water…
pickled beetroot, persimmon and macadamia nut Serves 4 2 kangaroo fillet pieces, approximately 200g each 2 tbsp Australian extra-virgin olive oil for pan-searing ¼ cup balsamic glaze (store…
‘Goddess of Pie’ Kirsty Heather of Cooper’s Handmade Pies has crafted this beautifully-decadent and flavoursome Pork Terrine Pie. Hot Water Pastry 500g plain flour Pinch of Murray River salt…
Served with pickled beets and horseradish cream Serves 6 Kholodets 300g pork trotters 300g pork shins Salt 1 tsp black peppercorns 4 bay leaves 2 brown onions, 1…
Confit Duck Leg with pommes de terre sarladaise (potatoes cooked in duck fat), butter lettuce with fresh herb vinaigrette Serves 4 Confit duck & roasted potatoes 4 fresh…