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Recipes & Pairings

Sous vide Lamb, minted pea puree, spring vegetable and goats curd

Sous vide Lamb, minted pea puree, spring vegetable and goats curd

Once limited to the pros, sous vide (pronounced sue-veed) devices can now be widely purchased for domestic use

Roast Goose with Chestnut and Pear Stuffing

Roast Goose with Chestnut and Pear Stuffing

Chef Simon's all time favourite 'Christmas in July' recipe, just in time for winter! 

Prosciutto, Smoked Ricotta & Grilled Peach

Prosciutto, Smoked Ricotta & Grilled Peach

A beautiful and simple recipe of prosciutto, smoked ricotta & grilled peach by chef Kyle Fergusion at Terrace Restaurant

Piedmontaise Peppers

Piedmontaise Peppers

Head Chef Simon Arkless has been cooking this dish for twenty eight years and is one of the first things he learned to cook at Bibendum in the UK.
Anchovies, Baby Leeks, Hard Boiled Eggs and Saffron Dressing

Anchovies, Baby Leeks, Hard Boiled Eggs and Saffron Dressing

This is a simple salad with a delicate punch of spring. Use the best quality marinated anchovies you can buy and assemble this dish with the following ingredients for the perfect lunch.
Apple, Blackberry and Macadamia Crumble

Apple, Blackberry and Macadamia Crumble

The perfect dessert for night in, and even better matched to a glass of All Saints Estate Muscadelle.
Zucchini, Mint and Feta Frittata

Zucchini, Mint and Feta Frittata

A simple frittata recipe that's perfect to take on a picnic or as a light lunch by head chef Simon Arkless of Terrace Restaurant

Tomato, watermelon salad with marinated goat cheese

Tomato, watermelon salad with marinated goat cheese

Summer is the perfect time of year to get together with friends and share a meal. This salad works really well as an entrée or could be used as an accompaniment to a main. 

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