CARDAMOM AND CINNAMON SPICED PUMPKIN CUSTARD IN A MOAT OF RUNNY CREAM SERVED WITH PASTRY FINGERS OF HONEY CARAMELISED APPLE AND NUTS.

September 03, 2017Stephen Doyle

I prefer to have the lighter Crème Caramel rather than a pumpkin Crème Brule, especially after all that meat! This dessert is easy to prepare beforehand. The caramelised sugar becomes saucy while these little pumpkin desserts chillout in the fridge.

CORIANDER, TURMERIC AND ROSEMARY LAMB SHANKS WITH CARROT, CAULIFLOWER AND TURMERIC RICE

September 02, 2017Stephen Doyle

Relish them shanks!

VENISON WITH RICE NOODLES FRIED, SAUTÉED MUSHROOMS AND RADISHES

December 18, 2016Stephen Doyle

A BIT OF RARE ANTELOPE

Venison (soy, cinnamon, Sichuan pepper) with rice noodles fried, sautéed mushrooms and radishes

Serve with Bloodwood's 2013 Pinot Noir .

SPANISH CHICKEN AND CHORIZO MEATBALLS WITH SAFFRON GARLIC AIOLI

December 18, 2016Stephen Doyle

A nice bit of thigh!

Platter of chorizo and chicken thigh meat balls with saffron garlic aioli and grassy spinach bits 

Serve with Bloodwood 2014 Chardonnay

HOT BEAN CHILLI-FLAVOURED PORK RIBS SERVED ON LETTUCE NESTS WITH MANDARIN DIPPING SAUCE

December 18, 2016Stephen Doyle

Gnaw them bones, Leo.

Hot bean chilli-flavoured pork ribs served on lettuce with mandarin dipping sauce