Mains & Fine Dining Recipes

Asparagus tartare with Flowerdale Farm baby veg, edible flowers and leaves

Created by Nic Backhouse, Chef de Partie of The Stables at Stones

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Barbecued Chicken with Warm Potato Noodle Salad, Shima Wasabi Creme Fraiche, Japanese Pepper & Katsuobushi

Created by Craig Will, Executive Chef and Co-owner of Stillwater Restaurant and the Black Cow Bistro

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Beetroot Cured Salmon Gravlax

Created by Philippe Mouchel, Executive Chef Philippe Restaurant

Note: Overnight refridgeration required


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Blue Eye Cod fillet, Crackling, Comté Croquette, Sweet Corn, Baby leek, Chicken Jus Gras & Popcorn Shoots

Created by Lewis Taylor, Executive Chef at The Athenaeum Club.

Note: Recipe requires 6 hours of dehydration

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Caprese Risotto

Created by Nathan Scarfo, Head Chef Tutto Bene

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Char-grilled prawns with corn, pickled capsicum and flatbread

Created by Peter Bagi, Head Chef, Temperance Hotel.

Note: Recipe requires 3 days for pickling

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Chargrilled Quail with Pomegranate and Native Cut Leaf Thyme

Created by Russell Hall, Head Chef, Park St.

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Cobia Tiradito

Recipe by Maria Kabal, Head Chef Añada. Prepared exclusively for Flowerdale Farm

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Cod Roe and Mirin Emulsion, Young Vegetables Kombu Powder

Created by Andew Barkham, Senior Sous Chef, Supernormal

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