Whole Fried Young Chicken with Salsa Verde by Nate Appleman

Make sure you get very high quality game hens from your butcher for this dish. Serve with my Fried Brussels Sprouts and some pasta on the side.

Wattleseed Beef Tenderloin by Benjamin Christie

Whilst working at the Duxton Hotel in Singapore a few years back, I was inspired by a French chef who used to make dish he called Coffee Beef. The dish does sound unusual, however my version using wattleseed is rather subtle compared to the over powering strong coffee aromas that his dish produced. I first did this dish whilst guest…

Salmon en Papillote with Basil Butter by Draeger's Cooking School

Duck with Tart Cherry and Port Sauce by Foreign Cinema

From the Bride and Groom Cookbook.

Herb Grilled Pork Chop and Caramelized Apple Risotto by Jonathon Strand

the sauce for this dish is a simple reduction of cream and white wine infused with saffron, dijon, shallot, salt and pepper

Pistachio Crusted Chicken Breasts with Coconut Curry Sauce by Debi Shawcross

Tagine mixed grill by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Tagine mixed grill

seared breast of chicken with mashed fennel, by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

seared breast of chicken with mashed fennel,

Hoisin Barbeque lamb chops by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Hoisin Barbeque lamb chops

Rice crust for pizza by Brett Ede

BBQ Pork and Potato Tacos by Brett Ede

Cuban Steaks with Mojo Onions by Brett Ede

Gnocchi with a spicy tomato & mascarpone sauce by Brett Ede

Kim's Corned Beef by Brett Ede

BEEF BOURGUIGON by charlene sherman

THIS IS A RECIPE GOES BACK AS FAR AS THE 1980S THIS MY VERSION FOUND IN FRENCH BISTROS..AND IS ALWAYS A HIT WHENEVER I SERVE IT ..SERVE OVER MASHED POTATOES OR NOODLES