Recipes

Chocolate Tart Flowers

Chocolate tart with Fresh Fruit

Chocolate Creme Brulee

Chocolate Crème Brûlée

Chocolate Mudcake

Salted Dark Chocolate Mudcake

Chocolate Banana Muffins

Chocolate Caramel Tart

Glazed Chocolate Caramel Tarts

Mousse log

Chocolate Mousse Log with raspberry compote insert

Healthy Dark Chocolate & Cranberry Granola Bar

Healthy Dark Chocolate & Cranberry Granola Bar

Chocolate Dulce de Leche

Chocolate Dulce de Leche Slice

Hollandaise Pizza

Chilli Garlic Prawn Pizza with MAGGI Hollandaise

1 portions

Recipe created by WA National Finalists - Jason Nicholas & Lara Kirby

Pork, Tortellini, Fennel, Pear

Pork, Tortellini, Fennel, Pear

4 portions

Recipe created by QLD Regional National Finalists - Jayden Osbourne & Kelvin Anderson

Sous vide lamb saddle marinaded in tom yum, Smoked Lamb neck filo, Dutch carrots, pea and mint gel, red pesto, jus and roasted baby beetroot

Sous Vide Lamb Saddle, Marinaded in Tom Yum Paste

4 portions

Recipe created by QLD Regional National Finalists - Jayden Osbourne & Kelvin Anderson

Seared scallops and Cauliflower Puree, Pickled radish, Preserved lemon and a chilli garlic foam

Seared Scallops with Cauliflower Puree

4 portions

Recipe created by WA National Finalists - Jason Nicholas & Lara Kirby

Chai, Apple, Jerusalem Artichoke, Chocolate

Chai with Apple, Jerusalem Artichoke, Chocolate

4 portions

Recipe created by WA National Finalists - Jason Nicholas & Lara Kirby

Salmon, Seaweed, Green Sauce, Cucumber, Shallot

Salmon with Seaweed, Green Sauce, Cucumber & Shallots

4 portions

Recipe created by VIC National Finalists - Jemima Kudumba & Ryan Consentino

Ricotta, citrus and chocolate- white chocolate glazed ricotta bavarois with a citrus curd centre, orange gel and crystallised chocolate soil

White Chocolate Glazed Ricotta Bavarois with a Citrus Curd Centre

4 portions

Recipe created by VIC National Finalists - Jemima Kudumba and Ryan Consentino

Port marinated porterhouse with port jus, confit artichoke and ox tail rock, carrot cannelloni and beetroot tartlet

Port Marinated Porterhouse with Port Jus, Confit Artichoke & Ox Tail Rock, Carrot Cannelloni & Beetroot Tartlet

4 portions

Recipe created by VIC National Finalists - Jemima Judumba & Ryan Consentino

Pan seared scallops with pea jelly, tarragon foam, pea puree and a salad of split pea, salted celery and apple

Pan Seared Scallops with Pea Jelly, Tarragon Foam & Pea Puree

4 portions

Recipe created by VIC National Finalists - Clinton Richardson & Jomarie Gealon

Cocoa Sponge cake and Salted Caramel Cremeux “Sandwhich” with Davao Coconut Pudding, Strawberry Coulis, White and Dark Chocolate soil and Strawberries

Cocoa Sponge Cake & Salted Caramel Cremeux “Sandwich” with Davao Coconut Pudding

4 portions

Recipe created by VIC National Finalists - Clinton Richardson & Jomarie Gealon

Seared Lamb Loin enhanced with Rosemary and Thyme Savoy Cabbage filled with Mediterranean Lamb braise, Shiitake Mushroom chutney, Jerusalem Artichokes, Cumin Roasted carrot, Escabeche of Green Beans, Smoked Beetroot Puree, Cherry Tomato Salad

Seared Lamb Loin enhanced with Rosemary and Thyme

4 portions

Recipe created by TAS National Finalists - Clinton Richardson & Jomarie Gealon

Spice Cured Salmon, Seared Scallop, Curry Leaf and Butter Poached Prawn, Chilli Garlic & Miso Glaze, Caramelised Shallot Toasted Sesame Dressing, Avocado Puree, Scorched Orange, Cucumber and Radish Salad

Spice Cured Salmon, Seared Scallop, Curry Leaf and Butter Poached Prawn

4 portions

Recipe created by SA National Finalists - Sarah Johnson & Ben Rogers

Peanut butter Pannacotta, Salted caramel, caramelised white chocolate

Peanut Butter Pannacotta, Salted Caramel, Caramelised White Chocolate

4 portions

Recipe created by SA National Finalists - Sarah Johnson & Ben Rogers

Braised Lamb Neck, Parsnip, Thyme Gastrique, Parsnip, Potato

Braised Lamb Neck, Parsnip, Thyme Gastrique, Parsnip, Potato

4 portions

Recipe created by SA National Finalists - Sarah Jones & Ben Rogers

48 degree Salmon, Red miso mayonaise, Tom Yum crisp, fennel citrus salad

48 Degree Salmon, Red Miso Mayonnaise, Tom Yum Crisp, Fennel Citrus Salad

4 portions

Recipe Created by QLD Metro National Finalists Sammuel Lee and Eve Sheraton

Golden syrup pudding, apple and ginger espuma, boiled caramel, apple textures, sous vide apple, almond crumb, white chocolate garnish, micro lemon balm.

Golden Syrup Pudding with Apple and Ginger Espuma

4 portions