Gingered carrots by Brett Ede

macaroni bake by Brett Ede

Pasta And Broccoli by Brett Ede

Snapper Macadamia Nut Pesto by Benjamin Christie

While I was an apprentice chef at the Watermark restaurant in Sydney, the kitchen brigade took turns on who would create the fish of the day offering. The best fish dishes often sold out by the middle of service. Although this dish is not one of the specials we created, it is rather similar in presentation and style to those we…

Giant Anzac biscuits by Brett Ede

Rhubarb and apple crumble by Brett Ede

Marinated Trevally by John Allred

A good method for preserving the wonderful flavour & texture of trevally or other similar fish such as mackerel or sardines.

Aussie Chicken by Chez la mere

Anzac biscuits with macadamia nuts by Brett Ede

Orange & almond Anzac bicuits by Brett Ede

ANZAC slice by Brett Ede

Cranberry & white chocolate Anzac biscuits by Brett Ede

Beans with Nutmeg by Brett Ede

Twin Sisters Vegetable Soup by Brett Ede

Chocolate Truffles by Brett Ede