Mains & Fine Dining Recipes

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.

View Recipe

Petal and Microgreen Medley

Created by Chef De Cuisine Jeffrey Tan of IPF Culinary Consultancy Services
Rating

View Recipe

Petite vegetable pasta with aromatic lemon and garlic butter sauce

A quick and colourful pasta with delicious petite veg

View Recipe

Pickled Nasturtium Buds

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

View Recipe

Pickled Spring Bay mussels with Iberico migas

Recipe created by Jesse Gerner, Head Chef Bomba Bar

View Recipe

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

Created by Chef De Cuisine Jeffrey Tan of IPF Culinary Consultancy
Rating

View Recipe

Roast Pork Belly with Pressed Ham Hock Terrine

Created by David Hall, Head Chef Pure South Dining

Note: This recipe requires overnight refridgeration

View Recipe

Roulade of Salmon, Pickled Fennel and Horseradish Cream

Created by Sean Marshall, Chef de Cuisine at Hell of the North bar and bistro

View Recipe

Saffron & butter poached chicken, BBQ corn, smoked almonds & pepper

Created by Daniel Giraldo, Head Chef, Maha Restaurant

Rating

View Recipe