Mains & Fine Dining Recipes

View Recipe

Koji rubbed grass fed merlot steak, tunnel hill oyster mushrooms, Tasmanian wasabi and soy butter

Created by David Ball, Executive Chef The Glass House.

Note: Recipe requires overnight marination

View Recipe

Lamb Shoulder with Salsa Verde

Recipe created by Ben Van Tiggelen, Head Chef The Farm Yarra Valley.

Note: Overnight refrigeration required

View Recipe

Massamun Prawn Curry

Co-created by Chefs Duncan Robertson and Julia Phahonvanich, Holy Basil

Rating

View Recipe

Mexican Style Pork Belly with a Citrus Cold Lentil Salad & Charred Baby Corn on the Husk

Created by Chef Julian Velasquez of El Estanco Restaurant, South Australia.

Note: recipe requires 8 hours to marinate and 6 hours slow cooking time

View Recipe

Ora King Salmon with Celery & Radish

Created by Michael Fox, Head Chef Tommy Collins Group

View Recipe

Ora Salmon Tartare & End of Summer’s Tomatoes, Lemon & Yoghurt Sauce, Flowerdale Farm Microgreens

Recipe created for Flowerdale Farm by Michael Cole, Australia's candidate for Bocuse d'Or 2019 and Head Chef at the Flinders Hotel.

View Recipe