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Almond Pancakes with Honeycomb and Whipped Apricot Jam Butter
Anchovy Butter
Anzac Biscuit and Burnt Fig Ice Cream Sandwiches
Anzac Biscuits
Apple and Rosemary Tart with Verjuice and Honey
Apple and Verjuice Tarte Tatin
Apple Crumble
Apple Pandowdy
Apple Sauce
Apple Tea Cake
Apricot, Almond and Rosemary Clafoutis
Apricot and Prune Bread and Butter Pudding
Apricot Jam, Oat and Yoghurt Muffins
Apricot Stuffed Quail
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
A Trifle of Pears, Prunes and Sauternes Custard
Bacon and Cavolo Nero Tart with Walnut Pastry
Baked Gnocchi
Baked Mushrooms with Walnut Butter
Baked Stuffed Quail with Vino Cotto and Rocket
Banoffee Pie
Barley Risotto
Beef Shin with Pappardelle, Roasted Garlic and Parsley
Beetroot Risotto
Beetroots in Vino Cotto
Berkshire Pork Loin with Cavolo Nero, Verjuice and Grapes with Granny Smith Sauce
Bitter Orange with Verjuice Tarts
Black Sausage with Apples & Apple Cider
Blood Orange, Seville Marmalade and Almond Cake
Bombe Alaska with Maggie's Ice Cream
Braised Fennel with Verjuice, Caper Berries and Olives
Braised Waxy Potatoes
Brandy Butter
Bread and Butter Pickles
Brioche and Dark Chocolate and Vino Cotto Caramel Toastie
Brioche French Toast with Salted Brandy Caramel and Bananas
Broccoli with Lemon and Almonds
Brown Sugar and Butter Baked Peaches
Buckwheat Pancakes with Smoked Salmon and Capers
Burnt Fig Jam and Almond Cake
Cabernet Beef Stroganoff
Caramel Swirl Brownie
Carrots in Verjuice
Cavolo Nero with Quince
Certosino
Chestnut Puree Dessert
Chicken & Almond Salad
Chicken and Tarragon Sausages with Cumquats
Chicken Breast with Apricot and Green Peppercorn Stuffing
Chicken Breast with Cumquat and Verjuice Stuffing
Chicken Drumsticks with Raisins & Almonds
Chicken Livers and Capers on Crostini
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 with Pickled Figs, Lemon and Rosemary
Chocolate and Beetroot Cupcakes
Chocolate and Coffee Vino Cotto Biscuits
Chocolate and Dried Pear ‘Brownie’ Pudding with Chocolate and Salted Caramel Ice Cream
Chocolate and Seville Marmalade Brownies
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 & Vino Cotto Tart with Gluten Free Pastry
Chocolate, Quince and Almond Tart
Chook and Mushroom Pie with Salad Greens and Traditional Tomato Sauce
Christmas Pudding with Cumquat Brandy Butter
Constitution Cake
Country Chicken and Mushroom Pies
Crispy Skin Salmon with Pea Puree
Crumbed Veal Cutlet
Dark Chocolate and Vino Cotto Caramel Brownie
Dark Chocolate Brownie Ice Cream Sandwiches with Chocolate, Coffee & Biscuit Ice Cream
Dried Fruit Brioche
Dried Pear and Glace Ginger Eccles Cakes
Dried Pear in Verjuice Syrup and Ginger Hedgehog
Dried Pear Rice Pudding
Dried Verjuice Apricots and Frangipane Tart
Duck Breast with Sour Cherries
Duck, Currant & Muscat Pate with Sticky Muscatels
Dukkah Coated Salmon
Dukkah Crumbed Chook Breast with Fennel, Radish and Orange Salad
Dukkah Crusted Snapper with Kale Pesto
Dutch Ginger Cake
Fennel with Goat’s Curd and Verjuice
Fig and Almond Tart
Fig and Fennel Barbecued Spatchcock
Fig and Fennel Biscuits
Fig and Fennel Pork Pasties
Fig Clafoutis
Free Range Eggs Benedict with Burnt Butter Hollandaise
French Toast with Bananas in Verjuice
Fresh Pear & Blue Cheese Tarts
Fresh Raspberry and Sangiovese Verjuice Cake
Fruit Mince Tartlets
Fruit Mince Tarts
Fruit Mince Tarts
Ginger Biscuit with Burnt Fig Ice Cream Sandwiches
Ginger Chilli Lamb Ragout
Glazed Pears with Mascarpone
Gluten Free Pastry
Golden Syrup Dumplings
Hamburger
Hazelnut Meringue with Coffee Vino Cotto Butter Cream
Hot Cross Buns
Jam Drop Biscuits with Burnt Fig Jam
Jerusalem Artichoke and Ruby Grapefruit Salad with Walnut and Verjuice Dressing
Jerusalem Artichoke Soup
Kale, Preserved Lemon and Pine Nut Tart
Lamb Moussaka
Lamb's Fry with Buttermilk & Thyme Onion Rings
Layered Passionfruit Ice Cream and Macadamia Nut Meringue
Leeks poached in Verjuice
Lemon Curd Tart with Sour Cream Pastry
Liver Dumplings with Beef Broth
Macaroni Cheese
Maggie's Lamingtons
Maggie's Scrambled Eggs
Marmalade and Macadamia Biscuits
Meringues with Passionfruit Curd
Morello Cherry and Dark Chocolate Almond Ice Cream Sandwiches
Moroccan Chicken and Raisin Tartlets
Mozzarella and Pea Arancini
Mozzarella, Pancetta & Basil Toastie
Mushroom and Barley Soup
Mushroom Risotto
Mushroom, Verjuice and Thyme Pie with Sour Cream Gruyere Pastry
Nectarine and Frangipane Flan with Verjuice Glaze
No Bake Apricot, Almond & Ginger Slice
No Bake Chocolate and Peanut Caramel Tart
Nut Brown Butter Waffles with Salted Brandy Caramel, Banana and Crème Fraiche
One Pot Chook
Orange Cake with Verjuice Icing
Orchard Cake
Oven Baked Ocean Trout with Sourdough, Thyme & Lemon Stuffing
Oxtail with Orange, Olives and Walnuts
Pan Fried Cauliflower with Moroccan Pearl Cous Cous, Kale and Almonds
Pasta Rags with Prawns, Fresh Peas and Chervil
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
Pears Poached in Red Wine with Ginger and Mascarpone
Pheasant Pie
Plum Cobbler
Poached Apricots with Butter and Brown Sugar
Poached Peaches with Marmalade Sabayon
Poached Squid with Olive and Orange Stuffing
Pork Loin Chop with Quince Glaze
Porridge with Star Anise and Honey Oranges
Potato Gnocchi with Prawns
Potted Prawns
Pumpkin, Verjuice and Extra Virgin Olive Oil Risotto
Quince Hot Cross Bun Bread and Butter Pudding
Quince Paste Cup Cakes with Raspberry Icing
Quinoa Pancakes with Persimmon
Rabbit, Prune & Pancetta Pies
Rabbit with Pancetta, Prunes and Onions
Radicchio Risotto
Raspberry & Pomegranate Jam, Coconut & Bitter Chocolate Biscuits
Rhubarb Crumble
Ricotta Pancakes with Verjuice Rosemary Syrup Apricots and Crème Fraiche
Roast Chook with Mustard Apricots and Tarragon
Roast Chook with Preserved Lemon
Roasted Heirloom Carrots, Beetroot, Parsnips with Vino Cotto, Polenta and Olive, Caper & Parsley Salad
Roasted Kangaroo Shoulder with Game Sauce
Roasted Pheasant
Roasted Rack of Pork with Fennel and Prunes
Roast Goose with Apple, Onion and Sage Stuffing
Roast Quail Stuffed with Fig, Fennel, Lemon Zest and Tarragon
Roast Quail with Fig and Bacon and Parmesan Polenta
Roast Turkey with Prune & Orange Stuffing and Cumberland Sauce
Sangiovese Verjuice and Apple Shortcake
Sangiovese Verjuice and Honey Baklava
Scallops on Spinach with Verjuice Butter Sauce
Scones with Maggie's Raspberry & Pomegranate Jam
Scotch Fillet Steak with Herb Butter & Parsnip Wedges
Seville Marmalade Crepe Suzette
Skate with Preserved Lemon and Olives
Skillet Chocolate Brownie
Slow-Braised Beef Cheeks in Barossa Shiraz with Soft Polenta
Slow Roasted Stuffed Lamb's Shoulder
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
Spiced Apple Cake
Spiced Orange Glaze & Chocolate Truffles with Roasted Almonds
Spiced Pear Rice Pudding
Spring Pea and Mozzarella Gnocchi with Agresto
Stuffed Quail with Raisins, Orange and Herbs
Toasties Two Ways
Tray Roasted Chook with Herbs, Verjuice and Parsnips
Venison with Cumberland Sauce
Verjuice Cake with Caramelised Apple and Verjuice Butter Icing
Verjuice Carrots
Verjuice Curd Tart with Dried Apricots in Verjuice Syrup
Verjuice Hollandaise
Verjuice Roasted Pears
Vino Cotto, Raisin, Ginger and Lemon Shortbread
Warm Brioche Roll with Quince Conserve
Warm Pear, Chocolate & Almond Crumble
White Beans with Mushrooms, Leeks and Lemon
White Bean, Zucchini, Feta and Dill Fritters
Winter Root Vegetable Bubble and Squeak With Runny Fried Egg
Zucchini with Verjuice and Nut Brown Butter
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