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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Cobia Tiradito

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

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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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Edible Flower Bouquet with Whipped Goats Cheese

A beautiful and delicious canape with edible flowers in a parmesan cone.

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Free range braised pork belly, chorizo puree, yabbies and crackling with petite vegetables & flowers

Created by Alan Desouza, Head Chef 1907 Restaurant Perth

Note: All prep can be made 1 day ahead

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