Cannoli Ingredients: Glucose 120 g Sugar 40 g Flour 160 g Soft Butter 80 g Water 20 g Method: Heat up the oven to 180*C Mix the glucose, sugar, butter and water with a blender until it is smooth. Add the flour at once and slow the blender down. If the mixture is still too […]
Learn how to make Chef Andy’s delicious Wild Atlantic Sea Scallops with Salted Cod and Celeriac Puree, Smoked Pancetta and Cold Pressed Lemon and Basil Dressing. Watch the video below.
Serves 4 Ingredients: 4 pieces barra fillet, skin on (approx. 180gm) 12 mussels cleaned and de-bearded 1 large head of fennel [shaved] 1 clove of garlic 24 ligurian olives [stone removed] 16 basil leaves 2 tablespoons Sicilian capers 200gm heirloom tomatoes 100ml white wine 50ml soda water Sea salt Juice of 1 lemon 100 ml […]
Serves 4 Truffle Butter Place fresh truffles in an airtight jar with 6 whole eggs for 24 hours. Shave 6 nice slices of truffle (use a truffle shaver), chop It finely, mix it with 120gm of soft butter and season with salt and pepper, set aside until ready to use. Pasta Dough 235gm OO pasta […]
Roasted eggplant, pistachio crust, goats cheese, eggplant puree, beetroot relish, beetroot salad & Maravista Farm honey Serves 6 Roasted Eggplant : 3 large eggplants – peeled and cut in half 1 tbls rosemary 1 tbls thyme 1 clove of garlic 150ml olive oil Salt & pepper Blend herbs, garlic and olive oil, add the seasoning […]
In the romantic spirit of Valentine’s Day, chef Andy has shared a chocolate tart recipe that speaks of true love. Tart Shell Ingredients 100g Butter 40g Sugar 1 Egg 170g Flour Method 1. Mix the first 3 ingredients together until soft, then add the flour. 2. Rest in the fridge for 4 hours, then roll […]
Lamb ribeye, caramelized radicchio, peppers, pinenuts, woodland sorrel & smoked yoghurt Serves 4 Ingredients: 2 racks of lamb [ 8 ribs long cleaned and frenched fat removed ] 1 head of radicchio – core removed cut into quarters, separate leaves 1 red onion 50ml olive oil 150ml red wine 50ml red wine vinegar 100gm […]
This stunning recipe of Wild Atlantic scallop carpaccio with local finger limes, green onion salsa, radish, black sesame seeds and bottarga is simple to put together and sure to impress. Serves 4. Ingredients Scallops x 12 (roe off), you can use fresh Hervey Bay if they are in season or Canadian Wild Atlantic (frozen) are fantastic […]