COOK
Wild recipes
EAT VEGETARIAN
Veggie Recipes
Crispy Olive and Potato Pizza Bianca
Shiitake Mushrooms with Thyme Oil and Charred Bread
Coal Zucchini and Smoked Miso Eggplat
Two Onion Frittata with Aged Cheddar
Basil and Ricotta Pasta Shells with Fresh Tomato
Caramelised Croissant Pudding with Maple Wanuts
Creamy Berry Overnight Oats
Apricot Coconut Cream Whip with Vanilla Bean
Quinoa, EVOO & Charred Capsicum Salad with Toasted Seeds
EVOO Nectarines with Coconut Sugar
Leftover EVOO Fried Potatoes with Thyme & Eggs
Hemp Seed EVOO Granola with Yoghurt & Blistered Berries
Miso Butter Potatoes
Seaside Fruit & Granola
Baked Mushrooms with Goats Cheese
Chocolate Rainwater Scrolls with Persimmon
Tomato Amore with Breadsticks
Autumn Coloured Mushrooms
Chargrilled Cheeses with Endive and Wild Honeycomb
Shredded Quince, Plums & Creme Fraiche
EAT FISH
Fish Recipes
Coal Octopus with Mint Dressing
Marron with Lime and Chilli
Sashimi Kingfish with Hot Sauce and Melon
Crab Carbonara with Burnt Tomatoes
Steamed Saltwater Fish & Ginger
Old Bay Fried Scallops & Salad
Snapper by the Golden Gate Bridge
Green Eggs with Leftover Smoked Trout
Trout on a Stick at Satellite Island
Trout with Horseradish Creme Fraiche
Seafood Feast on a Stick
Warm Oysters with Sesame Dressing
Kingfish with Lemon Butter
EAT MEAT
Meat Recipes
Quail with Fennel and Orange Salad
Cowboy Rib Eye with Creamy Lentils
Wagyu with Clarified Anchovy Butter
Peach Pork
Cider-Poached Pork with Green Beans
Last night’s pot
Mustard Tomahawk Steak with Creamy Mushroom Sauce
Lemon Miso Butterflied Chicken
Fried Greens with Smoked Bacon & Eggs
Whisky Grilled Chicken Wings
Russian River Reuben Sandwich
Lamb Loin with EVOO herb dressing
Beer Chicken by the River
Lamb Chops & Creamy Potatoes
Barbequed Leg of Lamb with Rosemary & Garlic
The Atlantic and Breakky Burger
Pancetta & Potatoes
Crispy Tomato Salad with Rocket Flowers & Pancetta
Steak on a Stick with Funky Potatoes & Blue Cheese
Spiced Lamb Meatball Pizza
Lamb Chops with Labne, Lemon & Grilled Onion
Lamb Back Strap with Davidson Plums and Fennel
Hung Pork with Lemon Leaves & Blistered Grapes