Mains & Fine Dining Recipes

Beetroot Cured Salmon Gravlax

Created by Philippe Mouchel, Executive Chef Philippe Restaurant


Note: Overnight refridgeration required

Rating

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Caprese Risotto

Created by Nathan Scarfo, Head Chef Tutto Bene

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Chargrilled Quail with Pomegranate and Native Cut Leaf Thyme

Created by Russell Hall, Head Chef, Park St.

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Cobia Tiradito

Recipe by Maria Kabal, Head Chef Añada. Prepared exclusively for Flowerdale Farm

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Cod Roe and Mirin Emulsion, Young Vegetables Kombu Powder

Created by Andew Barkham, Senior Sous Chef, Supernormal

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Confit salmon, beach banana and rouille

Created by Andy Harmer, Executive Chef, The Point Albert Park


Note: Accompaniments require overnight infusion / dehydration

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Crab Tian with Spencer Gulf Prawn, Lycee and Ocean Salad

Utensils

Round cylinder, scone cutter (or similar)

Small mixing bowls

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Cured Trout with Finger Lime

Created by Patrick Browning, Head Chef & Owner, Alexandra Hotel

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