Recipe Archives
The following recipes are available in the archive:
Qld crocodile cured with strawberry eucalypt and tonka bean, braised fennel and macadamia nut salad
Daintree vanilla and lemon aspen poached nashhi pear, grapefruit sorbet
Duo of duck jerusalem artichokes and cepes fricasse, davidson's plum gastrique
Flinders Island wallaby, sweet potato fondant braised in Davidson’s plum and pepperleaf stock, Davidson’s plum gastrique
Native spiced red wine poached pear, beetroot and raspberry biscuit
Qld scallops roasted with native tamarind butter, red onion and cherry chutney
Emu fillet, macadamia and native thyme, braised beetroots, licorice sauce
Jerusalem artichokes mousse, native thyme and tomato coulis, macadamia and native thyme lavoche.
Pineapple pudding, fennel crisps, blood lime coulis and peppermint gum ice cream.
Qld crocodile cured with strawberry eucalypt and tonka bean, braised fennel, macadamia salad and orange dressing
Serves 10
- 1kg crocodile tenderloin
- 24gr caster sugar
- 12gr table salt
- 3gr strawberry eucalypt
- 5gr tonka bean
- 80gr macadamia nuts
- 100gr gourmet tomatoes
- 50gr mesclun
Braised fennel
- 300g baby fennel bulb
- 2 cloves of garlic
- 2 spring thyme and rosemary
- 1lemon juice
- 50 ml olive oil
- 150 ml water
- salt and pepper
Orange dressing
- 15gr golden shallots
- 200ml orange juice
- 30gr sugar
- 100ml olive oil
- Salt and pepper
Clean the crocodile of all nerves. Mix spices and season the tenderloin. Allow to cure for at least 24 hours. Rinse, sear off and cook through in an oven.
In an heavy base saucepan sweat off in olive oil garlic, thyme and rosemary, add quartered fennel lemon juice and seasoning. Cover with water and simmer till soft.
For the dressing sweat off dice shallots, add orange juice, sugar and seasoning reduce by 2/3. Strain and emulsify with olive oil. Reserve in fridge.
In a plate set 3 quarters of fennel, the crocodile sliced and garnish with mesclun, diced tomatoes and roasted macadamia nuts. Drizzle with the orange dressing. Bon Appétit!
Daintree vanilla and lemon aspen poached nashi pear, grapefruit sorbet.
Serves 10
- 1kg nashi pear
- 25gr vanilla beans
- 15gr lemon aspen
- 600gr sugar
- 1liter water
sorbet
- 150ml water
- 160gr caster sugar
- 60gr glucose syrup
- 800gr grapefruit
In an heavy base saucepan, combine sugar, water and spices. Bring to the boil and turn down to simmer. Peal and core the pears. Add to the syrup and simmer for 15 to 20 min or until soft. Allow to cool in liquid and reserve for 24 hours before serving to allow the spices to flavour the pears.
For the sorbet combine sugar, glucose and water in a pan. Bring to the boil. Allow to cool and add grapefruit juice. Chill and churn reserve in freezer.
In plate set a pear (can be cut in half and fan). Serve the sorbet on almond meal and drizzle with reduced syrup from the cooking of the pears. Garnidh the plates with fresh berries and chocolate decorations. Bon Appétit!
Duo of duck, jerusalem artichokes and cepes fricassee, davidson's plum gastrique
Serves 4
- 2duck breasts (about 160gr each)
- 2 duck legs (about 300gr each)
- 20gr salt
- 12gr sugar
- 1kg duck fat
- 240gr jerusalem artichokes
- 240gr cepes
- 30gr golden shallots
- 30gr diced tomatoes
- 1/4 bunch chopped parsley
- 300gr davidson's plum
- 100gr sugar
- 100ml red wine vinegar
- 300ml red wine
Season the duck legs with salt and sugar and cure for 24 hours. Dry and cook in duck fat at 170 for about 2 to 3 hours. Remove excess fat from breasts if necessary, score the skin, sear off and crisp skin,keep medium rare. Dice artichokes and cepes. Saute in duck fat, add chopped shallots, diced tomatoes, chopped parsley and seasoning.
Remove the seeds from the plums (2 per plums), puree in blender. Combine with sugar, vinegar and wine in a pan. Bring to the boil and simmer down to a syrup consistency. Strain and rectify seasoning and sweet and sour balance.
In a plate set the fricassee in a ring, half a leg and half a breast sliced, drizzle with the sauce. Bon Appetit!
Flinders Island wallaby, sweet potato fondant braised in Davidson’s plum and pepperleaf stock, Davidson’s plum gastrique
Serves 4
- 720gr wallaby striploin
- 150gr davidson’s plum
- 4gr pepperleaf
- 10gr shallots
- 100ml white wine
- 15gr sugar
- 150 ml water
- 440gr sweet potato
- Gastrique
- 110gr sugar
- 55gr red wine vinegar
- 110gr davidson’s plum
- 165ml red wine
- 2gr anisata
Cut the sweet potato on a fondant shape, sear off in butter and reserve in baking tray. In a pan sweat off the shallots and the pepperleaf; add the white wine, reduce by a quarter and add water, plum pitted and blended in a puree, and the sugar. Simmer for 20 minutes and pour on top of the fondants. Bake at 150° for 1 hour and half.
In a heavy based saucepan combine all the ingredients for the sauce. Mix well and bring to the boil. Skim the top and reduce down to a simmer and cook to a thin syrup consistency. Strain and rectify seasoning.
Sear off the wallaby, keep medium rare. Rest for 5 minutes.
On a plate dispose the fondant on the middle top up with the wallaby and cover with the sauce. Garnish with an anisata leaf. Bon Appétit!
Native spiced red wine poached pear, beetroot and raspberry biscuit.
Serves 10
- 1 liter red wine
- 6gr anisata leaf
- 4gr ground pepperleaf
- 4gr forest berry herb
- 150gr caster sugar
- 10 Williams pears
Biscuit
- 35gr almond meal
- 15gr hazelnut meal
- 85gr icing sugar
- 25gr plain flour
- 2 egg whites
- 75gr butter
- 35gr beetroot
- ½ pun of raspberries
In a heavy based saucepan, combine red wine, sugar and spices. Bring to the boil and boil for 5 min to infuse the spices. Add the pears peeled and cored. Simmer for about 7 min. Reserve in cooking wine.
Melt the butter to a light brown colour and filter. Keep warm. In a mixer combine all dry ingredients, add the egg whites and the apricot nectar. Mix well and add warm butter and beetroot. Fill in small moulds (choice of shape), top up with a raspberry and bake for 10 min at 180°. Let to cool down and remove from the moulds.
You can reduce a tiny wine to serve with the pears. Serve in a bowl whole or halved and sliced in a fan and put biscuit aside. Bon Appétit!
The pears are better off poached a day ahead to allow wine and spices to infuse all the way through.
Qld scallops roasted with native tamarind butter, red onion and cherry chutney
Serves 4
- 16 scallops
- 30gr native tamarind
- 60gr butter
- 2gr salt
- 2gr white pepper
- Chutney
- 100gr Spanish onions
- 5ml cherry syrup
- 3gr ground pepperleaf
- 10ml white balsamic vinegar
- Sprinkle of sugar
In a food processor, combine tamarind, soft butter, salt and pepper. Shape in a roll in some glad wrap and refrigerate.
Slice the onions very thin. Sprinkle with sugar and ground pepperleaf, add syrup and vinegar. Marinate overnight stirring regularly.
Cook on low heat until broken down.
Top each scallops with a piece of butter, roast in oven at 180° for approximately 4 minutes.
Serve the scallops in their shell with the butter, set the chutney in the middle of the plate and garnish with chervil. Bon Appetit!
Emu fillet, macadamia and native thyme braised beetroots, licorice sauce
Serves 4
- 640gr emu fan fillet
- 320gr baby beetroots
- 400ml macadamia oil
- 15gr native thyme
- 50gr licorice root
- 100ml balsamic vinegar
- 50gr butter
- 500ml red wine jus
Wash the beetroots. Braise in macadamia oil with thyme at 110°C for 45 minutes.
Melt butter add grated licorice and infuse on low heat for 5 minutes. Add the vinegar, reduce by a quarter, add jus and reduce to a thick consistency. Strain the sauce through a fine sieve. Reserve.
Sear off the emu and cook to rare. Rest for 5 minutes.
On a plate set the beetroots on one side of the plate, sliced meat to the other side and cover with the sauce. Garnish with fresh anisata leaves and licorice stick. Bon Appétit!
Finger lime crème brulée
Serves 8
- 10 egg yolks
- 200gr sugar
- 200ml full cream milk
- 450ml pure cream
- 50gr finger limes pulp
- 50gr cassonade
Whisk sugar in yolks and mix until white. Boil the milk and cream with finger lime pulp; pour on top of the egg mixture while whisking. Reserve overnight in a fridge. Pour into moulds and bake at 100°C for 1 hour and 20 minutes.
To serve caramelize the top with cassonade and serve with seasonal fruits or biscuits of your choice. Bon Appetit!
Jerusalem artichokes mousse, native thyme and tomato coulis, macadamia and native thyme lavoche.
Serves 8
Mousse
- 300gr Jerusalem artichokes
- 150ml full cream milk
- 15oml water
- 5gr f salt
- 2gr ground native pepperleaf
- 3 ½ leaf gelatin
- 200ml pure cream
Coulis
- 15gr golden shallots
- 15gr carrots
- 6gr native thyme
- 10ml f olive oil
- 6gr salt
- 750gr very ripe tomatoes
Lavoche
- 345gr plain flour
- 10gr salt
- 10gr native thyme
- 50gr unsalted butter
- 10ml full cream milk
- 60ml water
- 1 egg
- 50gr macadamia nuts
Cook artichokes in water milk with salt and pepperleaf. Process in a blender; add softened gelatin and soft peak whipped cream when cold. Set in dariole moulds. Reserve in a fridge.
Sweat off small diced vegetables in olive oil. Add diced tomatoes and seasoning, simmer for 25 min stirring frequently. Process in blender and pass through a fine sieve to obtain juices. Reduce down to a syrup consistency and rectify seasoning.
Mix dry ingredients in food processor. Add soft butter, egg, milk and water. Roll dough in fine sheets, cut to desired shape. Brush with water and sprinkle finely chopped macadamia nuts. Bake at 160 until the top of the biscuit is golden brown.
To serve drizzle the coulis on a plate in a grid shape, turn over a mousse on the top left side and garnish with a long triangle of lavoche and chervil for decoration. Bon Appetit!
Pineapple puddingPineapple pudding, fennel crisps, blood lime coulis and peppermint gum ice cream.
Serves 10.
Pudding
- 100gr butter
- 100gr sugar
- 2gr salt
- 30gr honey
- 10gr baking powder
- 200gr plain flour
- 3 eggs
- 250gr pineapple
Fennel crisps
- 150gr sugar
- 15oml water
- ½ lemon juice
- 150gr fennel
Coulis
- 100gr blood limes
- 100gr sugar
- 100ml water
Ice cream
- 10 egg yolks
- 250gr sugar
- 350ml cream
- 400ml milk
- 10gr peppermint gum
Cream butter and sugar. Add eggs and honey. Add dried ingredients, combine well and add diced pineapple. Pour in pudding moulds lined with baking paper. Bake at 150°C for 35 to 40 min.
Mix sugar, water and lemon juice and bring to the boil. Thinly slice fennel lenghtwise on a mandolin. Soak in syrup. Drain and lay on baking paper. Dry in oven at 70°C for about 2 hours.
In a heavy base saucepan combine limes, water and sugar. Bring to the boil, process in a blender and pass through a fine sieve.
Mix yolks and sugar until white. Bring milk, cream and peppermint gum leaves to the boil. infuse the leaves and strain on top of the eggs while mixing. Return to a clean pan and cook as a crème anglaise. Strain and chill. Allow to mature overnight and churn. Reserve in freezer.
On a plate set a pudding add coulis to desired pattern. Set the ice cream on almond meal and garnish with fennel crisps.
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