UPSIDE DOWN PEAR AND COCONUT CAKE
Stephen Doyle
This was Alex's Birthday cake many years ago and we had fun substituting and testing this recipe with some Asian ingredients and our then current dessert wine.
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BEAUFORT CHEESE
Stephen Doyle
Shavings of this delicious French cheese - a stronger version of gruyere, just has an affinity with our Cabernets. (French cheese and our Cabernet Alex ~ bliss!)
Read MorePORK BELLY WITH PRUNES
Stephen Doyle
Dad was the first person I know who added fruit to the meat of our main meal. How weird it seemed for him to add sultanas to our curry, or so I thought all those years ago. And he loved making his precious cumquat brandy each year. We're going a bit retro with this dish.
Read MoreMIXED MUSHROOMS AND NOODLES
Stephen Doyle
I enjoy having those little packets of Australian made Japanese style organic (udon and soba- The Hakubaku Co.) which can be readily sourced from supermarkets.. They are handy and take very little time to cook. The buckwheat is from Victoria but can also be found in Orange!
Read MoreCAULIFLOWER SAVOURY CUSTARD
Stephen Doyle
Little Chinese tea cups are perfect for this and they hold just over 100mls. I like the subtlety of this, especially the silky just set texture of baked custard rather than rich creme brulee style.
Read MoreCORIANDER CHILLI DIPPING SAUCE
Stephen Doyle
This dipping sauce is great with Kumera corn and smoked trout fritters.
Read MoreKUMERA, CORN AND SMOKED TROUT FRITTERS
Stephen Doyle
I did base my fritters on this fabulous Vietnamese recipe. Be careful frying fresh corn cut from the cob as it can pop and splatter oil at anyone nearby. That is why I try and have just one cut through each kernel.
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