Recipes

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 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

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

Garlic & chilli beef, smoked ox tail ragout, peppered gnocchi, dutch carrots, charred baby leek, fresh peas, pan tullie, jus.

Garlic & Chilli Beef, Smoked Ox Tail Ragout, Peppered Gnocchi, Dutch Carrots, Charred Baby Leek, Fresh Peas, Pan Tullie, Jus

4 portions

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

Miso cured low temperature salmon, avocado & chive, tempura zucchini flowers, cucumber ribbons, pickled radish, pickled daikon, puffed wild rice, marigold petals, borage.

Miso cured low temperature salmon, avocado & chive, tempura zucchini flowers, cucumber ribbons, pickled radish, pickled daikon, puffed wild rice, marigold petals, borage.

4 portions

Recipe Created by NT National Finalists Connor Hakes and Jarrod Everett

Duo of dark chocolate and kahlua mousse, orange and white chocolate mousse on top of a orange and poppyseed sponge with a mirror glaze, accompanied by a strawberry and pink peppercorn gel, orange and white chocolate ganache, orange gel and hazelnut pralin

Duo of Dark Chocolate and Kahlua Mousse

4 portions

Recipe Created by NT National Finalists Connor Hakes and Jarrod Everett

Sous Vide Dukkah Crusted Lamb Back Strap with a Lamb Neck Roulade served with a Pea Purée, Carrot Purée, Sautéed Abalone Mushrooms, Roasted Garlic Demi Glaze served in Caramelised Shallot and Potato Crisps

Sous Vide Dukkah Crusted Lamb Back Strap with a Lamb Neck Roulade served with a Pea Purée, Carrot Purée, Sautéed Abalone Mushrooms, Roasted Garlic Demi Glaze served in Caramelised Shallot and Potato Crisps

4 portions

Recipe Created by NT National Finalists Connor Hakes and Jarrod Everett

Chilli Garlic Pan Seared Scallops served with Julienne of Pickled Vegetables, Cucumber Jelly with Seaweed Sesame Seed Sand

Chilli Garlic Pan Seared Scallops served with Julienne of Pickled Vegetables, Cucumber Jelly with Seaweed Sesame Seed Sand

4 portions

Recipe Created by NSW Metro National Finalists Billy Fox & Matthew Wills

Variations of Rhubarb, Chocolate, Honey, Crème Fraiche and Almond

Variations of Rhubarb, Chocolate, Honey, Crème Fraiche and Almond

4 portions

Recipe Created by NSW Metro National Finalists Billy Fox & Matthew Wills

Duo of Australian Beef- mushroom and demi glace wafer crusted porterhouse, Korean BBQ Oxtail cromesqui, Orange and Maple carrot, pea tart, Turnip, Korean BBQ scented sauce

Duo of Australian Beef - Mushroom and Demi Glace Wafer Crusted Porterhouse, Korean BBQ Oxtail Cromesqui, Orange and Maple Carrot, Pea Tart, Turnip, Korean BBQ Scented Sauce

4 portions

Recipe Created by NSW Metro National Finalists Billy Fox & Matthew Wills

Chive and Scallop Boudin centred with Salmon and Prawn, Coconut, lime, Cucumber, Radishes

Chive and Scallop Boudin centred with Salmon and Prawn, Coconut, Lime, Cucumber & Radishes

4 portions

Recipe Created by NSW Regional National Finalists George Mirosevich & Liam Gray

Spiced roasted white chocolate parfait, sesame and orange biscuit with pear and sour honey

Spiced Roasted White Chocolate Parfait, Sesame and Orange Biscuit with Pear and Sour Honey

4 portions

Recipe Created by NSW Regional National Finalists George Mirosevich & Liam Gray

Lamb Saddle, parsnip puree, roasted jerusalem artichoke, peas and chive oil

Lamb Saddle, Parsnip Puree, Roasted Jerusalem Artichoke, Peas and Chive Oil

4 portions

Recipe Created by NSW Regional National Finalists George Mirosevich & Liam Gray

Roasted Salmon, Zucchini Puree, Tomato, Prawn and Chilli Garlic Butter

Roasted Salmon, Zucchini Puree, Tomato, Prawn and Chilli Garlic Butter

4 portions

Recipe created by ACT National Finalists - Nicole Samson & Felicia Mardo

Strawberry Fraisier with Vanilla Crème Mousse, Chocolate Maple Syrup Sauce and Orange Popping Pearls

Strawberry Fraisier with Vanilla Crème Mousse, Chocolate Maple Syrup Sauce and Orange Popping Pearls

4 portions