Creamy White Chicken Chilli
This irresistibly delicious Creamy White Chicken Chilli is my new supper crush. A wonderful melange of flavour and texture, we have melt in the mouth, tender chicken served in a luscious, creamy, chilli sauce loaded with cannellini…
Beef Brisket Ragù
This ragù is made with beef brisket and is cooked over a long period of time to both tenderise the beef and intensify the flavour. I have been making this Donna Hay recipe for years: warm and…
Pan-fried Lamb Loin Fillet with a Rosemary Demi-Glace
Tender, sweet pan-fried lamb loin; fluffy, buttery, creamed mashed potatoes infused with rosemary and garlic; caramelised cauliflower with onion squash; rich Rosemary Demi-Glace; finished with tart, yet sweet, lingonberry preserves.
- Fish and Shellfish, Fish and Shellfish, Main Courses, Recipes, Rice Dishes, Rice, Pasta, Grains and Sides, Starters and Lunch
Prawn Risotto
Succulent, sweet, juicy prawns served in a creamy, dreamy, rich risotto bursting with flavours from prawn shells, fennel and a hint of spice. This crustacean creation is surprisingly easy to make yet fabulous enough to make anyone…
Oven-Baked Halibut with Norwegian Butter Sauce/Sandefjordsmor
Supremely fresh, meaty, sweet halibut, brushed with olive oil, lemon juice, some freshly ground sea salt and black pepper and cooked simply in the oven, is a dish which is very hard to beat. Serve some Bearnaise…
Pan-fried Venison Fillet, Red Wine Jus and Macerated Roast Blueberries.
Pan-fried Venison Fillet, Red Wine Jus and Macerated Blueberries - whilst the name shares what is on the plate, it does not adequately describe the wonderful explosion of flavours and textures on the palate.
Duck à l’Orange, Celeriac and Potato Purée with Macadamia Nuts
The infamous, delectable Duck à l'Orange needs little introduction, yet like all classics, there are many subtle variations.
- Cheese, Main Courses, Recipes, Starters and Lunch, Vegetarian Main Courses, Vegetarian Starters and Lunch
Honey Roast Beetroot served with Whipped Goat’s Cheese, and a Lemon and Shallot Vinaigrette with Mint and Dill
Sweet, caramelised chunks of mixed, heritage, honey roast beetroot, served with silky, smooth, dreamy, whipped goat’s cheese, and drizzled with a fresh zingy dressing, loaded with mint and dill. Roast beetroot and goat’s cheese are a classic…
- Breakfast and Brunch, Main Courses, Recipes, Savoury Breakfast and Brunch, Starters and Lunch, Vegetarian Main Courses, Vegetarian Starters and Lunch
Roast Kohlrabi, King Oyster Mushrooms and Artichokes, served with Crispy Kale and Crumbled Feta, drizzled with a Chilli, Garlic, Brown Butter
Roast Kohlrabi, King Oyster Mushrooms and Artichokes, served with Crispy Kale and Crumbled Feta, drizzled with a Chilli, Garlic Brown Butter may be a bit of a mouthful, but thankfully, it is an extremely delicious mouthful! Despite…
Pan-fried Salmon Trout with Creamy Polenta, Roast Vegetables and Prawn Bisque
This incredible collection of textures and explosion of flavours includes succulent, sweet salmon trout, served over rich, creamy polenta, with roast fennel, red pepper and courgette, all drizzled with a silky smooth prawn bisque.
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