INGREDIENTS 750g ricotta 375g 00 plain flour 30g salt 100g fine grated grana padano 1 egg 100g creamy goats curd 100g truffle pecorino Half a bunch of sage Half a bunch of flat lea
DOUGH INGREDIENTS 500g of plain flour 10g of table salt 10g dry yeast 500ml tap water (room temperature) DOUGH METHOD 1. To make the dough, mix the yeast and water and stir until c
INGREDIENTS 6 bunch silverbeet (picked from stem, chopped roughly and rinsed well) 2 teaspoons olive oil 2 bunch shallots, chopped 1 bunch mint, chopped 1 bunch parsley, chopped 2
EQUIPMENT Boston cocktail shaker Hawthorne strainer Tall glass INGREDIENTS 60ml Bulleit Bourbon 55ml coconut cream 45ml caramelised pineapple syrup 15ml lemon Juice 2 dash chocolat
MICROWAVE SPONGE CAKE 3 whole eggs 75g plain flour 90g caster sugar 80g melted butter Pinch of salt Place eggs, sugar & salt in a mixer bowl (kitchen aid) and whisk on high
INGREDIENTS 350g plain flour 200g rolled oats 450g caster sugar 125g desiccated coconut 6g bicarb soda 50g golden syrup 250g butter 75g hot water METHOD 1. Preheat oven to 160°C.
INGREDIENTS Raw Beetroot 300g freshly podded peas Seasoning 1kg Nicola potatoes 300g gluten free flour 1 bunch chives finely chopped ½ bunch thyme finely chopped Fine diced shallot
INGREDIENTS 3 tiger prawns 1 whole mango 200g soda noodles 1 carrot 1/2 cucumber 1 lime METHOD 1. Pre-heat a greased char-grill or non-stick frypan, lightly season the cleaned and