Mains & Fine Dining Recipes

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Scallop, daikon, finger lime & nori entree

Created by Michale Fox, Head Chef with the restaurant group Merivale.

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Seared Salmon with Asian-style Microgreens and Wasabi Mayo

Seared Salmon with Asian-style Microgreens

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Smoked Ocean Trout, Red Witlof and Lemon Balm Canapes

Created by Chef De Cuisine Jeffrey Tan of IPF Culinary Consultancy Services
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Sous Vide Ocean Trout

Created by Shane Keighley, captain of the Australian Culinary Olympic Team and director of Big Chef Little Chef Catering.

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Szechuan Duck Gua Bao with Flowerdale Farm Pickled Veg and Sesame Caramel

Created by Alan Harding, Head Chef and Owner, Grant St Grocer

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Trout Fillet with Samphire, Microgreens and Finger Lime Caviar

Created by Patrick Browning, Head Chef & Owner, Alexandra Hotel

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Tuna tataki, bonito soy dressing, dashi, finger lime & radish microgreens

Created by Daniel Wilson Chef and Restauranter, Huxtable and Huxtaburger.

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Wasabi cured kingfish, milfoillet, nduja emulsion & wasabi stalk oil

Marco Valcarcel Alonso is Sous Chef at Pontoon St Kilda Beach

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