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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