MARKET RECIPES
CAULIFLOWER CHEESE BAKE
RECIPE BY LOUISE HARPER
A classic cauliflower side dish. Hearty and delicious with grilled chops or steak
CAROB BLISS BALLS
RECIPE BY JO FEEHAN- SECOND HELPING
For a delicious, healthy snack.
CARAMELISED ONION AND PROSCIUTTO TART
RECIPE BY FLO GERARDIN
Pei Modern’s very own Flo Gerardin shares this delicious Truffle Recipe.
CARAMELISED BBQ SALMON FILLET WITH PINEAPPLE, MANGO AND SALSA
RECIPE BY STYLE MY PLATE
CANDIED WALNUTS
RECIPE BY TAD LOMBARDO
Pick up some fresh Victorian walnuts at the Sweet and Nut Shop or the Nut Stand.
BUTTERY SPICED FIG TEA CAKE
RECIPE BY MELBOURNE JADE
Indulge this autumn with a helping of Melbourne Jade’s ‘Sourced and Seasoned’ Buttery Spiced Fig Tea Cake. A decadent centrepiece for your Easter table, layered with cream cheese and fig jam icing.
BUTTERMILK FRIED CHICKEN SANDWICH
RECIPE BY TOBIE PUTTOCK
We’ve come to expect Tobie Puttock to deliver tasty but healthy recipes, so when he gave us this buttermilk fried chicken sandwich recipe we were pretty excited.
BURRATA WITH SEASONAL GREENS
RECIPE BY THE BRICK KITCHEN
Creamy burrata takes centre stage atop flavoursome greens in this seasonal salad creation by The Brick Kitchen.
BUCATINI AMATRICIANA RECIPERECIPE BY TOBIE PUTTOCK Sometimes only a big bowl of steaming pasta will do the trick!
RECIPE BY TOBIE PUTTOCK
Sometimes only a big bowl of steaming pasta will do the trick!
BRUSSELS SPROUT SLAW
RECIPE BY JO FEEHAN- SECOND HELPING
Perfect side dish to any barbecue!
BROWN BUTTER, POMEGRANATE, ALMOND AND DILL ROAST SALMON
RECIPE BY CLAUDIA BRICK
‘This brown butter, pomegranate, almond, and dill roast salmon is ideal for your new forays back into the world of dinner parties – easy yet impressive.’ – Claudia Brick.
BROTH
RECIPE BY ALICE IN FRAMES
Broth is a fabulous opportunity to let green stuff shine, as well as helping line your gut with great immunity boosting compounds and digestion support.
BRIE EN CROUTE WITH MAPLE BROWN SUGAR SAUCE
RECIPE BY TAD LOMBARDO
Celebrate all things French with this simple recipe for Brie en Croute. Perfect for entertaining.
BRAISED LAMB WITH BARLEY & CAVOLO NERO
RECIPE BY MISH DELISH
Whether you’re hosting a special dinner or simply treating yourself to a gourmet meal, this dish is sure to impress. Plus, it’s surprisingly simple to make, allowing you to enjoy restaurant-quality cuisine in the comfort of your own home.
Serves 8.
BLUEBERRY PANCAKES
RECIPE BY ALICE IN FRAMES
Frozen local blueberries give these delicious pancakes a real punch.
BLUEBERRY COOKIES WITH ALMOND BUTTER
RECIPE BY SARA JANE WELLNESS
*makes about 10 biscuits*
BLUEBERRY COCONUT BROWNIES
RECIPE BY JO FEEHAN- SECOND HELPING
Using quality dark chocolate is the key to making these brownies utterly divine!
BLUE-EYE BAKED IN A BAG
RECIPE BY TOBIE PUTTOCK
One of those awesomely quick and deliciously adaptable recipes you wonder how you ever did without.
BLUE CHEESE LAMB KOFTE
RECIPE BY JOANNE FREEHAN
Makes: 8 kofte | Cooking time: 30 minutes plus chilling | Cooking difficulty: Easy
BLUE CHEESE & CHERRY TART
RECIPE BY FLO GERARDIN
You can also easily turn it into a canapé by shaping the puff into vol-au-vants or buying pre-made shells if you’re strapped for time.
BLOODY MARY
RECIPE BY PRAHRAN MARKET
If you’re after an early morning pick-me-up, this Bloody Mary recipe will have you sorted.
BLOOD ORANGE YOYOS W PASSIONFRUIT MASCARPONE CREAM
RECIPE BY JOANNE FEEHAN
These blood orange yoyos by Joanne Feehan are a MUST to try at home- paired with a zingy passionfruit mascarpone cream, each and every ingredient truly sings.
BLOOD ORANGE MERINGUE TARTLETS
RECIPE BY IRON CHEF SHELLIE
Iron Chef Shellie pulled out all stops when given some delicious ‘in season’ blood oranges to test out this July
BLACKBERRY SALT
RECIPE BY JO FEEHAN- SECOND HELPING
Blackberry salt can be used to create amazing flavours with salads and it goes perfectly with lamb and game meat.
BLACKBERRY BREAKFAST SMOOTHIE
RECIPE BY JO FEEHAN- SECOND HELPING
What a gorgeous way to start a lazy Sunday morning!
BLACKBERRY AND MOUNTAIN PEPPER GLAZED LAMB RIBS
RECIPE BY JO FEEHAN- SECOND HELPING
These gorgeous glazed ribs would go deliciously with a side of creamy mash!
BISCOTTI WITH BLOOD ORANGE
RECIPE BY PAOLA- ITALY ON MY MIND
Paola from Italy on my Mind uses in-season blood oranges to give this delightful biscotti a fresh new twist!
BEST PORCINI MUSHROOM RISOTTO
RECIPE BY TOBIE PUTTOCK
This is the best Porcini mushroom risotto you’ll ever make, plus, it’s on the table in 30 minutes! Serves 4.
BEST FRENCH TOAST WITH STICKY BERRY SAUCE
RECIPE BY CARA FROM MISS GOURMET CHICK
Perfect for a lazy Sunday morning brunch!
BELGIAN WAFFLES
RECIPE BY TAD LOMBARDO
This dish makes any breakfast special. This recipe requires a waffle iron.
BEETROOT AND BRIE SALAD
RECIPE BY LOUISE HARPER
The rich vibrancy of beetroot looks lovely against the creamy softness of Brie.
BEETROOT & CHOCOLATE LAVA PUDDINGS
RECIPE BY MISH DELISH
This unique twist on the classic lava cake combines the earthy sweetness of beetroot with rich, velvety dark chocolate for a dessert that’s as visually striking as it is delicious. Serves 6.
BBQ LAMB CUTLETS WITH CANNELLINI BEAN, TARRAGON AND PEA CRESS SALAD
RECIPE BY TOBIE PUTTOCK
Lamb on the barbie is good. This makes it even better.
BASTILLA
RECIPE BY WALTER TRUPP
Perhaps the best known of Moroccan dishes, this has at least six different variations in its spelling alone!
BASQUE “BURNT” CHEESECAKE BY KAY-LENE TAN
RECIPE BY KAY-LENE TAN
Kay-Lene says “..super tasty and easy to recreate at home. The recipe was invented in San Sebastian over three decades ago!”
BASIL SORBET
RECIPE BY TAD LOMBARDO
This sorbet has a fresh summery flavour that is really easy to make!
BARRAMUNDI SCHNITZEL WITH ALMOND AND PARMESAN
RECIPE BY TAD LOMBARDO
Tad prefers the Parmesan cheese used in this recipe to be aged for a minimum of 24 months for the best flavour. Ask your cheesemonger for a recommendation.
BACK BARRAMUNDI POTATO PIE
RECIPE BY TAD LOMBARDO
This is a delicious comfort food dish, just right for autumn.
BAROSSA FINE FOODS’ WHISKEY & MARMALADE GLAZED HAM
RECIPE BY BAROSSA FINE FOODS
BARBECUE CHICKEN WITH LEMON, MUSTARD AND PARSLEY
This barbecue chicken with lemon, mustard and parsley is Tobie Puttock’s very own version of ‘lemon chicken’. It can also be cooked in the oven.
BAKED SCALLOPS WITH GARLIC BUTTER, PANGRATTATO AND PARSLEY
RECIPE BY JESSICA NGUYEN
AVOCADO & CHOCOLATE ICE CREAM
Not your traditional ice-cream- but delicious all the same
AUSTRIAN COFFEE CAKE
This recipe comes from our friends Trotski & Ash and is a delicious sponge made with coffee. They use espresso in their recipe but we use a strong brew of pour over or plunger coffee and have had spectacular results. When cut, this cake has a lovely marbled effect from the coffee that has been drizzled over it.
ASPARAGUS WALNUT PESTO PASTA
Serves 2 with left over pesto | prep time: 10 minutes | cooking time: 10 minutes
ASPARAGUS TART
Some recipes sing the song of the season, like this green and bountiful, fresh Asparagus Tart
ASPARAGUS SCALLOP RISOTTO
serves 2 | prep time: 5 minutes
cooking time: 20 minutes
ASPARAGUS MILANESE BY TOBIE PUTTOCK
Serves 2.
This dish is also perfect served with truffles, either a little truffle oil or lashings of freshly grated truffle over the top.
ASPARAGUS AND SEMI DRIED TOMATO TART
Fresh Australian asparagus is available from September to March, making it the perfect spring and summer vegetable for all menus. Check out Vikki’s website for more delicious recipes.
ASPARAGUS AND BLACK SESAME TEMPURA
The quick cook of the asparagus ensures the texture, vibrancy and all the nutrients of this amazing vegetable are still intact.
Serves 6 as a starter
APRICOT, RASPBERRY AND PISTACHIO GALETTE
This Apricot, Raspberry and Pistachio Galette by The Brick Kitchen will quickly become your favourite summertime dessert.
APRICOT & MACADAMIA STUFFING
Stuffing deserves its own place on the Christmas plate- especially when it’s as delicious as this one!
APPLE AND RHUBARB TART
Deliciously comforting with that lovely rhubarb tang, this Apple and Rhubarb Tart is the perfect trans-seasonal dessert.
ANZAC BISCUITS
Classic Australian recipe, perfect for lunchboxes any time of year.
AMERICAN HAMBURGER
Whipping up a traditional American Burger has never been easier.
AGED RIB EYE STEAK RECIPE W BEETROOT & HORSERADISH HUMMUS
Serves 2 with left over hummus | Cooking time: 30 minutes
CORN SQUASH WITH CHESTNUT AND WILD RICE STUFFING
This nuttilicious number is making us want all the cool weather.
Acaraje (Brazilian street food)
Try your hand at Brazilian street food with this traditional Acaraje recipe.
A carnival of mushrooms
Fresh uncooked button mushrooms are surprising – they have a delicate mushroom ‘perfume’ and a pleasant ‘al dente’ texture.
