by VicCherikoff
Recipe for 4: 4 pork hocks, 3 litres chicken stock, 1 onion diced, 1 chopped chilli, ½ teaspoon Wildfire Spice*, ½ teaspoon Lemon Myrtle*, 1½ teaspoons Alpine Pepper*, 200g brown rice, 50g Australian rice grass, 50g Inuit wild rice, 12 bunya nuts (24 halves), 160g snowpeas, , (* Can be found at: www.dining-downunder.com/shop/ )
Recipe for 4: 4 g cardamom seeds, 10 g coriander pods, 2 g star anise, 9 g curry powder, 20 g turmeric powder, 1 g cayenne powder, 35 g finely minced fresh ginger, 25 g finely ...
Recipe for 4: 5 g cardamom seeds, 15 g coriander pods, 5 g star anise, 10 g curry powder, 1 g cayenne powder, 5 g lime zestturmeric powder, 35 g finely minced fresh ginger, 25 ...
Recipe for 6: 2 teaspoons red curry paste, 1 packet of bamboo skewers, 3 reinette apples, peeled and chopped, 18 bok choy leaves, vinegar, 2 lemon grass stalks, cut into thin s...
Recipe for 6: 1 med onion, 5 shallots, 1 garlic clove, 1 bouquet garni, 1 egg yolk, 200 g shelled walnuts, 2 kg roasting chicken, 90 g butter, 110 g smoked bacon, 500 g small c...
Recipe for 4: dried fennel, small piece of cheesecloth, 4 tablespoons white peppercorns, 4 tablespoons black peppercorns, 4 tablespoons coriander seed, 900 g line-caught sea ba...
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