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Mains & Fine Dining Recipes

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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Paccheri, Crystal Bay Prawns & Sorrel

Created by Andreas Papadakis, Executive Chef & co-owner of the award-winning Italian restaurants Tipo 00 and Osteria Ilaria

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Pan-fried Rockling Fillet with Feta, Tomato and Snow Pea Shoot Salad

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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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Petal and Microgreen Medley

Created by Chef De Cuisine Jeffrey Tan of IPF Culinary Consultancy Services
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Petite vegetable pasta with aromatic lemon and garlic butter sauce

A quick and colourful pasta with delicious petite veg

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Pickled Nasturtium Buds

A unique condiment ideal for serving with hot or cold savoury meals.

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Pickled Spring Bay mussels with Iberico migas

Recipe created by Jesse Gerner, Head Chef Bomba Bar

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Prawn, Scallop and Citrus Escabeche with Microgreen and Edible Flower Salad

Created by Chef De Cuisine Jeffrey Tan of IPF Culinary Consultancy
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Pumpkin gnocchi with roasted pine nut puree & sundried tomato.

Created by Gagan Sharma, Executive Sous Chef at Hyatt Place, Melbourne

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