Mains & Fine Dining Recipes

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

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Lamb Shoulder with Salsa Verde

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

Note: Overnight refrigeration required

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Massamun Prawn Curry

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

Rating

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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

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Ora King Salmon with Celery & Radish

Created by Michael Fox, Head Chef Tommy Collins Group

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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.

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Peppers Ora King Salmon

Created by Craig Robertson, Area Executive Chef of Peppers Salt Resort & Spa, Peppers Balè Salt and Mantra on Salt Beach.

Note: overnight pickling required.

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