Recipes A-Z
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A-C
- Almond Crisp
- Almond Macaroons
- Almond Pancakes with Honeycomb and Whipped Apricot Jam Butter
- Almonds Toasted with Fennel Seeds and Extra Virgin Olive Oil
- Anchovy Butter
- Anzac Biscuit and Burnt Fig Ice Cream Sandwiches
- Anzac Biscuits
- Apple Aioli
- Apple and Rosemary Tart with Verjuice and Honey
- Apple and Verjuice Tarte Tatin
- Apple Crumble
- Apple Pandowdy
- Apple, Rosemary and Olive Oil Cake
- Apple Sauce
- Apple Tart with Apple Crumble Ice Cream
- Apple Tea Cake
- Apricot, Almond and Rosemary Clafoutis
- Apricot and Prune Bread and Butter Pudding
- Apricot and Ricotta Baked Cheesecake
- Apricot Jam Breakfast Labneh with Roasted Granola & Fruit
- Apricot Jam Fool with Almond and Rosemary Crisp
- Apricot Jam Labneh
- Apricot Jam, Oat and Yoghurt Muffins
- Apricots in Verjuice Syrup with Warm Ricotta
- Apricot Stuffed Quail
- Artichoke, Green Olive and Preserved Lemon Dip
- Artichokes and Mushrooms braised in Verjuice and Extra Virgin Olive Oil
- Asparagus Pizza with Goat's Cheese, Roasted Garlic and Dukkah
- Asparagus with Soft Boiled Eggs and Parmesan
- Asparagus with Verjuice Hollandaise
- A Trifle of Pears, Prunes and Sauternes Custard
- Avocado and Verjuice Jelly with Gravlax Ocean Trout
- Avocado, Ginger and Almond Pasta with Coriander
- Baby Red Onions Stuffed with Goats Cheese
- Bacon and Cavolo Nero Tart with Walnut Pastry
- Baked Brie with Mustard Pears
- Baked Brie with Quince Paste and Walnuts
- Baked Dukkah Crusted Classic Camembert
- Baked Eggplant Stuffed with Sourdough Crumbs, Pecorino, Garlic, Anchovies and Mint
- Baked Gnocchi
- Baked Ham with Quince & Rosemary Glaze
- Baked Mushrooms with Walnut Butter
- Baked Pear Salad with Belly Bacon and Walnuts
- Baked Pear Tarts with Chocolate, Coffee & Biscuit Ice Cream
- Baked Stuffed Figs with Curd and Walnuts
- Baked Stuffed Quail with Vino Cotto and Rocket
- Baked Triple Cream Brie with Thyme and Lemon
- Banana Pikelets
- Banana Split
- Banoffee Pie
- Barbecued Lemon Myrtle Prawns with Sorrel Mayonnaise
- Barley Risotto
- Barossa Mulled Wine & Plum & Shiraz Paste Glazed Baked Ham
- Barossa Panforte
- Basic Bircher Muesli
- Basic Pizza Dough
- Basil Pesto
- BBQ Lamb on Rosemary Skewers with Grilled Zucchini Salad
- Beef Shin with Pappardelle, Roasted Garlic and Parsley
- Beef Stew with Olives and Orange
- Beef Tagine with Spiced Pear Paste
- Beetroot and Vino Cotto Salad
- Beetroot Carpaccio with Goat's Curd and Dill
- Beetroot, Pear and Celery Heart Salad
- Beetroot, Red Cabbage and Vino Cotto Soup
- Beetroot Risotto
- Beetroots in Vino Cotto
- Belly Bacon, Brie and Quince Tart
- Berkshire Pork Loin with Cavolo Nero, Verjuice and Grapes with Granny Smith Sauce
- Berkshire Pork Loin with Fennel and Apple Cider
- Berkshire Pork Loin with Pickled Figs
- Bitter Orange and Pistachio Stuffing
- Bitter Orange Glazed Smoked Pork Loin with Radicchio, Walnuts and Seville Vino Cotto
- Bitter Orange, Raisin and Chocolate Zucotto
- Bitter Orange with Verjuice Tarts
- Bitter Salad Greens with Spiced Pear Paste Dressing
- Bittersweet Chocolate and Apricot Jam Tart with Creme Fraiche
- Bittersweet Dark Chocolate Truffles
- Black Sausage with Apples & Apple Cider
- Blood Orange and Apple Cider Jellies with Raspberries
- Blood Orange and Fennel Salad
- Blood Orange, Seville Marmalade and Almond Cake
- Blue Cheese and Proscuitto Loaf
- Blue Swimmer Crab Cakes with Verjuice Mayonnaise
- Boiled Egg with Dukkah
- Bombe Alaska with Maggie's Ice Cream
- Boston Baked Beans
- Braised Beef Cheeks in Verjuice and Mustard Marinade
- Braised Cavolo Nero
- Braised Chicken Drumsticks with Tomato, Olive, Rocket and Basil Sugo
- Braised Chook Thighs with Young Leeks, Bay Leaves and Verjuice
- Braised Fennel with Verjuice, Caper Berries and Olives
- Braised Lamb Shanks with Tomato, Olive, Rocket & Basil Sugo
- Braised Venison with Red Wine, Rosemary and Game Stock
- Braised Waxy Potatoes
- Brandy Butter
- Bread and Butter Pickles
- Bread and Butter Pudding
- Breakfast Bowl with Burnt Fig Jam
- Brioche and Dark Chocolate and Vino Cotto Caramel Toastie
- Brioche French Toast with Salted Brandy Caramel and Bananas
- Broad Bean and Herb Spaghetti with Verjuice Ricotta
- Broccolini with Dukkah
- Broccoli with Lemon and Almonds
- Brown Sugar and Butter Baked Peaches
- Brown Sugar & Verjuice Mocktail
- Bruschetta Base
- Bruschetta with Cavolo Nero and Black Pig Chorizo
- Buckwheat Crepes with Roasted Rhubarb and Cinnamon Yoghurt
- Buckwheat Pancakes with Smoked Salmon and Capers
- Buckwheat Walnut Flatbread
- Burnt Fig Jam and Almond Cake
- Burnt Fig Jam and Banana Spring Rolls with Brandy Butter Sauce
- Burnt Fig Jam, Honey & Almond Milk Puddings
- Butterflied Quail with Orange and Barley Salad
- Buttermilk Panna Cotta with Affagato Caramel
- Buttermilk Panna Cotta with Pears in Verjuice
- Cabernet Beef Stroganoff
- Cabernet Jelly Glazed Duck Breast
- Cabernet Roasted Beef Rump
- Candied Ruby Grapefruit
- Capsicum and Eggplant Roulade
- Caramelised Parsnips with Labneh
- Caramelised Pork Belly with Fig Vino Cotto and Roasted Fennel
- Caramel Swirl Brownie
- Carrots in Verjuice
- Casarecce with Vegetable Bolognese
- Cavolo Nero with Quince
- Certosino
- Chard Salad
- Cheat’s Chickpea, Pumpkin and Roasted Onion Salad
- Cheddar & Quince Millefeuille
- Cheese Fondue with Rye Bread
- Cherry Fool
- Chestnut Flour Pancakes with Lady Finger Bananas
- Chestnut Puree Dessert
- Chicken & Almond Salad
- Chicken and Tarragon Sausages with Cumquats
- Chicken and Tomatoes
- Chicken, Asparagus and Lentil Salad
- Chicken Braised with Figs, Honey and Vinegar
- Chicken Breast with Apricot and Green Peppercorn Stuffing
- Chicken Breast with Cumquat and Verjuice Stuffing
- Chicken Drumsticks with Raisins & Almonds
- Chicken & Leek Salad
- Chicken Livers and Capers on Crostini
- Chicken Marylands with Quince Paste
- Chicken Money Bag, Bitter Green Salad, Preserved Lemon and Tomato Chutney
- Chicken Provencal
- Chicken Salad with Mustard Fruits
- Chicken Thigh braised with Dried Apricots, Honey and Vinegar
- Chicken Thighs with Raisins and Pear Cider
- Chicken Thighs with Verjuice Grape Sauce
- Chicken with Pickled Figs, Lemon and Rosemary
- Chicken with Preserved Lemon, Lemon Thyme and Polenta
- Chickpea, Beetroot & Roasted Pumpkin Salad
- Chocolate and Beetroot Cupcakes
- Chocolate and Coffee Vino Cotto Biscuits
- Chocolate and Coffee Vino Cotto Parfait
- Chocolate and Dried Pear ‘Brownie’ Pudding with Chocolate and Salted Caramel Ice Cream
- Chocolate and Salted Caramel Tarts
- Chocolate and Seville Marmalade Brownies
- Chocolate and Vino Cotto Parfait with Marmalade Syrup
- Chocolate and Vino Cotto Self Saucing Pudding
- Chocolate, Brandy & Prune Cake
- Chocolate Chestnut Log
- Chocolate Cloud Cake with Nut Cream and Rose Petals
- Chocolate, Hazelnut and Vino Cotto Tart with Gluten Free Pastry
- Chocolate Parfait with Bitter Oranges
- Chocolate, Pear & Almond Tart
- Chocolate, Quince and Almond Tart
- Chocolate Roulade with Morello Cherry Ice Cream
- Chocolate Sweetmeats
- Chocolate with Barossa Apricots & Roasted Almonds
- Chook and Avocado Sandwich with Verjuice Mayonnaise
- Chook and Mushroom Pie with Salad Greens and Traditional Tomato Sauce
- Chook and Pork Terrine
- Chorizo, Dried Mustard Apricots & Feta Bruschetta
- Chorizo Salad
- Christmas Ham
- Christmas Pudding with Cumquat Brandy Butter
- Christmas Trifle with Sparkling Ruby Cabernet, Macadamia Nuts & Verjuice Custard
- Cider Poached Chicken, Asparagus and Mayonnaise
- Classic Christmas Pavlova with Strawberries & Vino Cotto
- Classic Potato & Grilled Artichoke Salad
- Coconut Battered Fish with Sweet Potato Wedges and Green Mango Salad
- Coffee Vino Cotto Scrolls
- Confit Jerusalem Artichoke with Crème Fraiche & Dessert Finger Lime
- Constitution Cake
- Coorong Angus Beef and Red Wine Pie with Cavolo Nero and Quince
- Coorong Angus Beef Pie with Red Wine, Fennel and Green Olives
- Coriander Mayonnaise
- Country Chicken and Mushroom Pies
- Cous Cous and Fresh Herbs with Tomato & Sultana Chutney
- Couscous Salad with Currants, Pomegranate, Almonds and Moroccan Spice, Honey & Dijon Salad Dressing
- Creamy Bircher Muesli with Apricots and Currants
- Creamy Bircher Muesli with Honey Roasted Stone Fruits
- Creme Fraiche Parfait
- Crispy Parmesan Kale Chips
- Crispy Polenta Bites with Rosemary and Parmesan
- Crispy Skin Salmon with Pea Puree
- Crumbed Triple Cream Brie with Quince Glaze Dipping Sauce
- Crumbed Veal Cutlet
- Cucumber Gazpacho
- Cured Ocean Trout with Horseradish Creme
- Cured Salmon with Horseradish Crème
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D-F
- Dark Chocolate and Coffee Vino Cotto Mousse
- Dark Chocolate and Vino Cotto Caramel Brownie
- Dark Chocolate and Vino Cotto Caramel Sundae
- Dark Chocolate Brownie Ice Cream Sandwiches with Chocolate & Salted Caramel Ice Cream
- Dark Chocolate & Vino Cotto Caramel Parfait with Hazelnuts
- Deep Fried Ice Cream with Salted Brandy Caramel
- Devils on Horseback
- Dried Apricot in Verjuice Syrup and Rosemary Fudge
- Dried Apricot & Saffron Labneh
- Dried Apricot Tart with Verjuice and Honey
- Dried Fruit Brioche
- Dried Fruit Compote
- Dried Fruit in Verjuice
- Dried Peach, Pear & Almond Panforte
- Dried Pear and Glace Ginger Eccles Cakes
- Dried Pear and Macadamia Stuffing
- Dried Pear and Verjuice Chutney for Terrine
- Dried Pear Cake
- Dried Pear in Verjuice Syrup and Ginger Hedgehog
- Dried Pear & Peach Rice Cake
- Dried Pear Rice Pudding
- Dried Pears Poached in Verjuice
- Dried Pear Tart with Creme Fraiche
- Dried Verjuice Apricots and Frangipane Tart
- Dried White Nectarines with Verjuice Jelly
- Duck Breast with Plum Glaze
- Duck Breast with Sour Cherries
- Duck Salad with Grilled Pear, Rocket and Red Wine Vinaigrette
- Dukkah and Zucchini Fritters with Tarragon Yoghurt Dressing
- Dukkah Coated Garfish with Chickpeas, Fennel and Parsley Salad
- Dukkah Coated Salmon
- Dukkah Crumbed Chook Breast with Fennel, Radish and Orange Salad
- Dukkah Crusted Schnitzel with Heritage Tomato Salad with Basil
- Dukkah Crusted Snapper with Kale Pesto
- Dukkah Hummus
- Dukkah Lamb Chops
- Dutch Ginger Cake
- Easy Seafood Stew
- Eggplant Baked in Tomato and Chilli Sugo
- Eggplant Parmigiana
- Espresso Panna Cotta with Chocolate, Coffee & Biscuit Ice Cream
- Extra Virgin Olive Oil and Verjuice Ice Cream
- Fennel with Goat’s Curd and Verjuice
- Fig, Almond & Verjuice Panforte
- Fig and Almond Tart
- Fig and Fennel Barbecued Spatchcock
- Fig and Fennel Biscuits
- Fig and Fennel Pork Pasties
- Fig and Goat's Cheese in Puff Pastry with Vino Cotto
- Fig, Apricot and Honey Chicken Skewers
- Fig, Basil and Labneh Salad
- Fig Clafoutis
- Fig, Prune and Red Wine Mustard
- Figs in Vine Leaves
- Figs with Burrata and Extra Virgin Olive Oil
- Fig Vino Cotto Roast Duck in Lettuce Cups
- Fine Apple Tart with Verjuice and Honey
- Fish and Chips with Verjuice Mayonnaise
- Fish and Crispy Potatoes
- Fish Wrapped in Vine Leaves
- Flatbread
- Free Range Eggs Benedict with Verjuice Burnt Butter Hollandaise
- French Toast with Bananas in Verjuice
- Fresh Apricots Poached in Sparkling Chardonnay
- Fresh Egg Pasta
- Fresh Fettuccine with Sugo
- Fresh Figs with Vino Cotto and Crème Fraiche
- Fresh Packham Pear, Jamon & Walnut Salad with Pear Cider Dressing
- Fresh Pea and Buttermilk Soup
- Fresh Pear & Blue Cheese Tarts
- Fresh Raspberry and Verjuice Cake
- Frozen Peach Yogurt Parfait
- Fruit Mince Tartlets
- Fruit Mince Tarts
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G-I
- Ginger Biscuit with Burnt Fig Ice Cream Sandwiches
- Ginger Chilli Lamb Ragout
- Ginger, Lemon and Sparkling Chardonnay Mocktail
- Glazed Pears with Mascarpone
- Globe Artichokes and Leeks with Whole Wheat Pasta and Vache Curd
- Gluten Free Pastry
- Golden Syrup Dumplings
- Gooseberry Pavlova
- Gorgonzola and Beetroot Tarte Tatins
- Grape & Verjuice Daiquiri
- Green Beans with Dukkah
- Green Lentils with Fennel, Bacon and Chestnuts
- Grilled Cauliflower with Almonds, Kale and Currants
- Grilled Fig Bruschetta with Quark
- Grilled Green Bean, Witlof and Walnut Salad
- Grilled Mango with Greek Yogurt, Honey and Almonds
- Grilled Octopus in Herb Dressing with Rouille
- Grilled Peaches with Sparkling Chardonnay
- Grilled Peach, Goat's Curd and Basil Bruschetta
- Grilled Pear Salad
- Grilled Squid
- Haloumi wrapped in Vine Leaves
- Hamburger
- Hare with Pine Nuts, Lemon and Sultanas
- Hazelnut Meringue with Coffee Vino Cotto Butter Cream
- Heirloom Tomato Tarte Tatin
- Honey Roasted Stone Fruit
- Hot Cross Bun Bread and Butter Pudding with Quince
- Hot Cross Buns
- Hummus with Roasted Pumpkin Seeds and Pinenuts
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J-L
- Jam Drop Biscuits with Burnt Fig Jam
- Jerusalem Artichoke and Ruby Grapefruit Salad with Walnut and Verjuice Dressing
- Jerusalem Artichoke, Hazelnut and Pomegranate Salad
- Jerusalem Artichoke Soup
- Kale Pesto
- Kale Pesto Pasta with Smoked Trout & Labneh
- Kale, Preserved Lemon and Pine Nut Tart
- Kale with Poached Free Range Egg & Belly Bacon
- Kangaroo Carpaccio with Cumquats, Green Peppercorns and Verjuice
- Kibbeh
- Kingfish Carpaccio
- Kingfish Sashimi with Wasabi Mayonnaise
- King Prawn Bruschetta with Verjuice Mayonnaise & Salsa Verde
- King Prawn Pappardelle with Tomato and Chilli Sugo
- Lamb and Barley Casserole
- Lamb Moussaka
- Lamb's Fry with Buttermilk & Thyme Onion Rings
- Lamb Shoulder Roast with Preserved Lemons
- Lamb with Raisins, Bitter Sweet Oranges, Corn Cous Cous, Fresh Herbs and Pan Juices
- Layered Passionfruit Curd Sponge Cake
- Layered Passionfruit Ice Cream and Macadamia Nut Meringue
- Lebanese Chicken and Rice
- Leeks poached in Verjuice
- Left Over Baked Salmon Salad
- Left Over Roast Chook, Avocado and Almond Salad
- Lemon and Caper Oven Baked Chicken Thighs with Lemon and Rosemary Cous Cous
- Lemon Curd
- Lemon Delicious
- Lemon, Garlic and Parmesan Squid Ink Pasta
- Lemon Posset
- Lemon Tart
- Lemon Thyme Mascarpone Mousse with Fresh Figs
- Liver Dumplings with Beef Broth
- Loquat Jelly
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M-O
- Macaroni Cheese
- Maggie's Eggplant Relish
- Maggie's Favourite Pizza
- Maggie's Heirloom Tomato Salad
- Maggie's Lamingtons
- Maggie's Perfect Roast Chicken with Hazelnut & Herb Stuffing
- Maggie's Roast Chook with Roasted Vegetables
- Maggie's Roasted Granola
- Maggie's Scrambled Eggs
- Maggie's Vinaigrette
- Maggie's Verjuice Martini
- Mango Fool
- Mango Salad with Ginger, Mint and Labneh
- Marinated Chicken Breast and Kale
- Marinated Chicken Skewers with Lemon, Capers and Thyme
- Marmalade and Macadamia Biscuits
- Marmalade Roasted Rhubarb
- Mascarpone Tart with Peaches in Verjuice
- Meatballs with Sugo
- Meatballs with Tomato, Olive, Rocket and Basil Sugo
- Meatloaf with Tomato and Basil Sugo
- Melba Toasts
- Meringues with Passionfruit Curd
- Meyer Lemon Pie with Apricot Jam
- Middle Eastern Braised Brussels Sprouts with Speck, Yoghurt and Herbs
- Mini Banoffee Pies
- Mini Pavlovas
- Miso and Ginger Chicken Thighs with Buckwheat Noodles
- Mixed Olives with Orange and Rosemary
- Mixed Tomato and Burrata Salad
- Morello Cherry and Dark Chocolate Almond Ice Cream Sandwiches
- Morello Cherry and Dark Chocolate Ice Cream Parfait
- Morello Cherry Spoon Sweet
- Morning Smoothie
- Moroccan Barbecued Prawns
- Moroccan Chicken and Raisin Tartlets
- Moroccan Chicken Skewers
- Moroccan Cous Cous with Roasted Pumpkin, Almonds and Raisins
- Moroccan Roast Chicken with Pumpkin and Almonds
- Moroccan Eggplant and Lentils with Pomegranate Molasses and Ricotta
- Mozzarella and Pea Arancini
- Mozzarella, Pancetta & Basil Toastie
- Mushroom and Barley Soup
- Mushroom Bruschetta
- Mushroom Ravioli with Tomato and Chilli Sugo
- Mushroom Risotto
- Mushrooms with Verjuice
- Mushroom, Verjuice and Thyme Pie with Sour Cream Gruyere Pastry
- Mussels with Tomato and Basil Sugo
- Mustard Apricots with Rosemary
- Mustard Apricots with Smoked Chicken
- Mustard Pear Stuffed Chicken Breast
- Nectarine and Frangipane Flan with Verjuice Glaze
- Niçoise Salad
- No Bake Apricot, Almond & Ginger Slice
- No Bake Chocolate and Peanut Caramel Tart
- Nolan's Rd Lentils
- Nolan's Road Lentil Salad with Avocado, Bitter Oranges & Fresh Herbs
- Nut Brown Butter Waffles with Salted Brandy Caramel, Banana and Crème Fraiche
- Octopus with Olives, Caper Berry & Squid Ink Pasta
- Olive Bread
- Olive Oil, Apple and Rosemary Pudding with Sabayon
- Olive Tapenade with Red Wine Vinegar
- One Pot Chook
- Orange Cake with Verjuice Icing
- Orange Ricotta Cake
- Orchard Workers' Steak Sandwich
- Oven Baked Ocean Trout with Sourdough, Thyme & Lemon Stuffing
- Oxtail with Orange, Olives and Walnuts
- Oyster Shooter
- Oysters with Cucumber and Verjuice Jelly
- Oysters with Eschallotes and Verjuice
- Oysters with Eschalottes and Verjuice Pickled Ginger
- Oysters with Pear & Ginger Vinaigrette
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P-R
- Pan Fried Cauliflower with Moroccan Pearl Cous Cous, Kale and Almonds
- Panfried Eggplant
- Pan-Fried Eggplant with Herbs
- Pan Fried Salmon with Fennel
- Pan Fried Scallops and Peach Salad
- Panzanella
- Parmesan Custard Tart with Quandong
- Passionfruit Cream
- Passionfruit Curd
- Pasta Rags with Prawns, Fresh Peas and Chervil
- Pavlova with Dried Apricots and Roasted Almonds
- Paw Paw, Mango & Rocket Salad
- Peach and Almond Crumble
- Peanut Butter and Dark Chocolate & Vino Cotto Caramel Muffins
- Pear and Frangipane Tarts
- Pear and Ginger Upside Down Cake
- Pear & Brown Sugar Tart
- Pear Galette
- Pear, Ginger, Honey and Verjuice Mocktail
- Pearl Barley Salad with Onion & Walnuts
- Pears Poached in Maggie's Pear Cider
- Pears Poached in Red Wine with Ginger and Mascarpone
- Pears Poached in Sparkling Ruby Cabernet
- Persian Fig and Fennel Chutney
- Pheasant Pie
- Pickled Fig Glazed Ham
- Pizza Base
- Plum Cobbler
- Plum Glazed Sirloin Steaks
- Poached Apricots with Butter and Brown Sugar
- Poached Buttermilk Chicken Breast with Broccolini & Dried Mustard Pears
- Poached Peaches with Marmalade Sabayon
- Poached Peaches with Oat Buttermilk Pancakes
- Poached Pear Porridge
- Poached Prawns Bruschetta with Wasabi Mayonnaise
- Poached Quince in Verjuice with Brown Sugar Meringues
- Poached Squid with Olive and Orange Stuffing
- Porcini Mushroom and Verjuice Linguine
- Pork and Fennel Sausage Rolls with Cabernet Barbecue Sauce
- Pork Cutlets and Pears in a Pear Cider and Herb Bath
- Pork Loin Chop with Quince Glaze
- Pork Neck with Quince Glaze
- Porridge with Star Anise and Honey Oranges
- Potato & Fennel Bake
- Potato Gnocchi with Prawns
- Potato Salad
- Potted Prawns
- Prawn & Avocado Toasts
- Prawn Cocktail with Verjuice Mayonnaise
- Prawn, Feta and Watermelon Salad
- Preserved Lemon Chicken Thighs
- Preserved Lemon, Olive, Fresh Herb & Cous Cous Salad
- Preserved Lemons
- Prosecco, Pomegranate & Peach Mocktail
- Pumpkin & Eggplant Pasta Bake with Sugo
- Pumpkin Pizza with Olives and Bocconcini
- Pumpkin, Verjuice and Extra Virgin Olive Oil Risotto
- Quince and Almond Cake
- Quince and Almond Pavlova
- Quince and Rosemary Glazed Ham
- Quince and Rosemary Glaze Roast Chook
- Quince Glaze
- Quince Glazed Double Lamb Chops
- Quince Paste Cubes
- Quince Paste Cup Cakes with Raspberry Icing
- Quince Rice Pudding
- Quince Vino Cotto Grilled Lamb Rump with Verjuice Carrots
- Quinoa and Preserved Lemon Warm Salad
- Quinoa Pancakes with Persimmon
- Rabbit, Prune & Pancetta Pies
- Rabbit with Pancetta, Prunes and Onions
- Rack of Lamb with Caper, Olive, Mint and Pecorino Pesto
- Rack of Lamb with Quince Glaze
- Radicchio Risotto
- Raspberry and Pomegranate Chocolate Roulade
- Raspberry, Pomegranate and Coconut Muffins
- Raspberry & Pomegranate Jam, Coconut & Bitter Chocolate Biscuits
- Raw Brussel Sprouts with Roasted Oyster Mushrooms and Verjuice Dressing
- Raw Pear and Pancetta Salad
- Raw Zucchini Salad
- Red Sensation Pear and Hazelnut Salad
- Restaurant Australia Tasting Plate
- Rhubarb Creme Brulee
- Rhubarb Crumble
- Rhubarb, Strawberries and Creme Fraiche
- Ricotta Cheesecake with Grilled White Nectarines
- Ricotta, Honey and Pears
- Ricotta Pancakes with Verjuice Rosemary Syrup Apricots and Crème Fraiche
- Roast Baby Beets with Hazelnuts
- Roast Chook with Dried Apricots and Tarragon
- Roast Chook with Garlic and Verjuice
- Roast Chook with Preserved Lemon
- Roasted Baby Beetroots with Labneh and Extra Virgin Olive Oil
- Roasted Butternut Pumpkin with Verjuice
- Roasted Fennel and Mozzarella Bruschetta
- Roasted Heirloom Carrots, Beetroot, Parsnips with Vino Cotto, Polenta and Olive, Caper & Parsley Salad
- Roasted Honey and Vino Cotto Shallots with Currants and Rosemary
- Roasted Kangaroo Shoulder with Game Sauce
- Roasted Lamb Rumps with Kale, Currant and Walnut Salad
- Roasted Olives with Herbs and Preserved Lemon
- Roasted Parsnip Soup
- Roasted Pheasant
- Roasted Potatoes with Rosemary
- Roasted Preserved Kalamata Olives with Lemon and Bay Leaves
- Roasted Pumpkin and Labneh with Extra Virgin Olive Oil
- Roasted Rack of Pork with Fennel and Prunes
- Roasted Tomatoes with Vino Cotto and Herbs
- Roasted Tomato & Vino Cotto Tart
- Roasted Vegetables with Cous Cous
- Roasted Winter Root Vegetables with Salsa Verde
- Roast Fennel and Apple Soup
- Roast Goose with Apple, Onion and Sage Stuffing
- Roast Lamb Shoulder with Rosemary
- Roast Leg of Lamb with Anchovy and Garlic
- Roast Pepper Shooters
- Roast Quail Stuffed with Fig, Fennel, Lemon Zest and Tarragon
- Roast Quail with Fig and Bacon and Parmesan Polenta
- Roast Turkey Breast with Herb & Spiced Pear Paste Stuffing
- Roast Turkey with Prune & Orange Stuffing and Cumberland Sauce
- Rolled Stuffed Chook
- Rosemary Skewered Chicken Livers with Quince
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S-U
- Saffron Roasted Pears with Verjuice Panna Cotta
- Salad of Dried Pears, Prosciutto, Fior Di Latte and Walnuts
- Salmon Poached in Extra Virgin Olive Oil
- Salt and Pepper Squid with Verjuice Mayonnaise
- Salted Brandy Caramel and Lady Finger Banana Pavlova
- Salted Brandy Caramel Panna Cotta
- Salted Brandy Caramel Tarts
- Sashimi of Kingfish with Quandong and Finger Limes
- Sashimi of Kingfish with Umeboshi and Vino Cotto
- Sashimi of King George Whiting with Chervil and Lime
- Saskia's Berkshire Pork Loin
- Sausage Rolls
- Scallop Sashimi with Olive Oil and Lemon
- Scallops on Spinach with Verjuice Butter Sauce
- Scones with Apricot Jam
- Scones with Maggie's Burnt Fig Jam
- Scones with Maggie's Raspberry & Pomegranate Jam
- Scotch Fillet Steak with Herb Butter & Parsnip Wedges
- Seville Marmalade Crepe Suzette
- Seville Marmalade & Ginger Shortbreads
- Seville Marmalade Mousse with Dark Chocolate
- Seville Vino Cotto Glazed Pork Belly
- Shaved Fennel, Watercress and Dried Mustard Apricots with Smoked Chicken
- Sicilian Style Apricot Cheesecake
- Skate with Preserved Lemon and Olives
- Skillet Chocolate Brownie
- Slow-Braised Beef Cheeks in Barossa Shiraz with Soft Polenta
- Slow Cooked Lamb Necks with Preserved Lemon and Fennel
- Slow Cooked Squid
- Slow Cooked Sticky Beef Short Ribs
- Slow-Roasted Oyster Blade with Onion Cream and Braised Cavolo Nero
- Slow Roasted Scotch Fillet with Vino Cotto & Rosemary
- Slow Roasted Stuffed Lamb's Shoulder
- Snapper with Sorrel and Pancetta
- Soft Polenta with Mushrooms, Kale, Shallots and Nut Brown Butter
- Soft Polenta with Parmesan
- Soft Polenta with Sauteed Mushrooms
- Souffle Crepes with Apricot Jam
- Sour Cream Pastry
- Soused Herrings with Currants and Onions
- South Australian Angus Beef Short Rib with Kale Puree, Golden Shallots and Red Wine & Chervil Butter
- South Australian Tuna Sashimi with Lebanese Cucumber, Chervil and Lime
- Spaghetti Bolognaise
- Sparkling Chardonnay Cocktail with Gin, Honey and Lavender
- Sparkling Chardonnay Cocktail with Seville Marmalade
- Sparkling Chardonnay Mocktail with Ruby Grapefruit
- Sparkling Chardonnay, Orange Blossom & Pear Mocktail
- Sparkling Chardonnay, Ruby Grapefruit & Mint Mocktail
- Sparkling Chardonnay Spritzer
- Sparkling Ruby Cabernet and Raspberry Mocktail
- Sparkling Ruby Cabernet and Strawberry Jelly
- Sparkling Ruby Cabernet Cocktail with Tangelo and Campari
- Sparkling Ruby Cabernet Gin Fizz
- Sparkling Ruby Cabernet Granita
- Sparkling Ruby Cabernet Jelly with Cherries
- Sparkling Ruby Cabernet Mocktail with Smashed Blackberries and Lemon Thyme
- Sparkling Ruby Cabernet Scones
- Sparkling Ruby Cabernet Spritzer
- Sparkling Ruby Jelly with Raspberries & Crème Fraiche
- Sparkling Ruby Jelly with Roasted Rhubarb
- Spelt Pizza with Gorgonzola, Walnut and Pears
- Spencer Gulf Prawns with Pistou
- Spiced Apple Cake
- Spiced Apple Cider
- Spiced Chilli Oil and Dressing
- Spiced Pear Marinated Pork Spare Ribs
- Spiced Pear Rice Pudding
- Spinach and Ricotta Gnocchi with Tomato and Chilli Sugo
- Spring Pea and Mozzarella Gnocchi with Agresto
- Star Anise Burnt Creams
- Steak Sandwich
- Sticky Ginger and Chilli Chicken Wings
- Sticky Ginger and Chilli Chicken Wings
- Strawberries Macerated in Vino Cotto
- Strawberry, Blueberry and Coconut Smoothie
- Strozzapreti with Rapini
- Stuffed Quail with Raisins, Orange and Herbs
- Stuffing
- Summer Berry and Ruby Cabernet Punch
- Summer Ice Blocks
- Summer Pasta Salad
- Sweet Potato Frittata with Fresh Tomato Salsa
- Sweet Potato Fritters with Smashed Avocado and Salmon
- Sweet Potato Hummus
- Toasted Ham, Brie, Tomato & Sultana Chutney Sandwich
- Toasties Two Ways
- Tomato Bruschetta
- Tomato Water
- Traditional Tomato Meatloaf Baked In Pastry
- Tray Roasted Chook with Herbs, Verjuice and Parsnips
- Turkey with Apple and Mint Stuffing
- Turmeric, Soy and Ginger Chicken
- Udon Noodle and Fresh Herb Salad
- Udon Noodles with Beef Stock
- Ultimate Cheese Platter
- Upside Down Grape Cake with Verjuice
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V-X
- Vanilla Bean Panna Cotta with Fig Vino Cotto
- Vanilla Pannacotta with Coffee Vino Cotto
- Vanilla Pannacotta with Seville Vino Cotto
- Venison with Cumberland Sauce
- Verjuice and Apple Shortcake
- Verjuice and Honey Baklava
- Verjuice and Lime Mocktail
- Verjuice Cake with Caramelised Apple and Verjuice Butter Icing
- Verjuice Carrots
- Verjuice Curd Tart with Dried Apricots in Verjuice Syrup
- Verjuice Custards with Pot Roasted Quince, Almond & Oat Crisp and Cream
- Verjuice, Ginger & Coconut Cream with Fresh Blueberries
- Verjuice Hollandaise
- Verjuice, Lime and Bitters Mocktail
- Verjuice & Lychee Martini
- Verjuice Mayonnaise
- Verjuice Pickled Fennel with Grilled Haloumi
- Verjuice Roasted Pears
- Verjuice Spritzer
- Vino Cotto Brown Onions
- Vino Cotto Golden Shallots
- Vino Cotto Lamb Rack with Waxy Potato, Pancetta, Beetroot and Orange Salad
- Vino Cotto, Raisin, Ginger and Lemon Shortbread
- Walnut Bread
- Warm Brioche Roll with Quince Conserve
- Warm Brioche with Burnt Fig, Honeycomb & Caramel Ice Cream
- Warm Freekah Salad with Preserved Lemon
- Warm Goats Cheese Tartlet with Tomato & Sultana Chutney
- Warm Pear, Chocolate & Almond Crumble
- Warm Verjuice Ricotta
- Warm Verjuice Ricotta on Ciabatta with Slow Roasted Onions
- Waxy Potato Chips with Salt and Red Wine Vinegar
- White Bean Crostini with Agresto
- White Beans with Mushrooms, Leeks and Lemon
- White Bean, Zucchini, Feta and Dill Fritters
- Whole Roasted Cauliflower with Dukkah and Yoghurt Dressing
- Winter Root Vegetable Bubble and Squeak With Runny Fried Egg
- Y-Z
