Recipes

Ox tongue is one of the many ‘poor man’s cuts’ of meat that have gathered a distinctive renaissance of late. This tongue was removed from a bulls head I attained a little while ago. It is a relatively simple recipe, best served with cheese, condiments, and crackers

Milo pudding.

Put together as an alternative to tea during World War 2, this beauty is still going strong in the hearts and taste buds of many

Sweet short crust

A French chef Guillaume Tirel was the first one to prescribe the process of short crust pastry, describing its preparation in his manuscript ‘Le Viandier’.

Chicken chasseur

The dish was traditionally prepared with game meats, while it is also typically served with mushrooms, for which would be foraged while out hunting ones protein for the family.

Buche de noel

When dragging a large log, or tree even into your lounge room to burn became not really practical anymore, some chefs in the mod to late 1800s decided to keep the tradition going by making a cake instead.

Maritozzo

The mighty Maritozzo. Brioche bun loaded with whipped cream, then presented with jam.

Sachertorte

One of chocolates true classic cakes. A certain way to please nearly any guest.

Apple and rhubarb pie

The state is even nicknamed the apple isle, for good reason. A bit of lavender infusion for this recipe puts a further Tasmanian spin on such an iconic dish.

KISS pizza

The rule of KISS (keep it simple stupid) is one of the greatest bits of advice I have ever received in a kitchen. 

Truffle and pepper berry salt.

I have made many variations since, and truffle salt is potentially the most lucrative variation I have ever had a go at.