Sous-vide roasted kipfler potatoes

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Preparation: To sous-vide potatoes 1. Cut each potato in half on the diagonal and place in a large sous-vide bag with the remaining ingredients.

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Pomegranate molasses roasted butternut with creamy feta

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Preparation: Butternut pumpkin 1. Preheat oven on Hot air 180°C. 2. Trim some of the skin to allow the butternut to sit flat. Score

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Indian spiced greens

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Preparation: Greens 1. Heat olive oil and ghee in a large wok, add the mustard seeds and cumin and cook until mustard seeds pop.

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Roasted cauliflower with gorgonzola

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Preparation: Cauliflower 1. Preheat oven on Hot air 180°C + 80% Humidity and line a baking tray with baking paper. 2. Trim the cauliflower

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Seared scampi and scallops with charred leek, cultured cream and dill oil

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Seafood Preparation: 1. Season the scampi and scallops with sea salt. Add a splash of olive oil. 2. Grill scampi on the Teppan Yaki

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Gem squash, triple cream, rhubarb jam, seeded mustard, bitter salad

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Roasted gem squash preparation: 1. Preheat your combi-steam oven on the Full Surface Grill, Level 2 + humidity at 165°C. 2. Create a lid

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Open butternut ravioli and Australian Marron

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Marron preparation: 1. Bring a large pot of salted water to the boil. 2. Skewer each marron with a 12cm bamboo skewer to keep

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Steamed oysters with black bean sauce

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Preparation: 1. Preheat the combi-steam oven to Hot Air 100°C degrees + 100% humidity. 2. To make the black bean sauce, soak the fermented

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