FourFourteen’s Colin Fassnidge shows us the amazing Roast Suckling Pig Shoulder which goes perfectly with a Matilda Bay Fat Yak brew… Continue Reading
Category Archives: Masterclasses
Seared Duck Breast and Confit Leg with Chicory, Bacon and Black Noble Glaze
We filmed Chef Heath Dumesny from De Bortoli making this sensational dish along the river bank at the STUNNING De Bortoli King Valley vineyard.… Continue Reading
Vanilla and Lemon Pavlova
Great for any occasion, but especially this Mother’s Day, this amazing vanilla and lemon curd pavlova are a hit!… Continue Reading
Poached Baby Apples with Moscato Del Re Granita
Matt Binney from DeBortoli shows us this stunning dessert made with baby apples and some delicious Moscato… Continue Reading
Fried Egg, Chorizo and Anchovy Salad
Matt shows us how to make a simple & delicious Fried egg, chorizo and anchovy salad using lovely fresh free-range eggs.… Continue Reading
Coal Roasted Chicken with Italian Style Slaw
The always awesome Heath Dumesny from DeBortoli gives us his take on roast chicken with an amazing slaw to go with it… Continue Reading
Wok Fried Queensland Spanner Crab Omelette
Chef Adam D’Sylva from Coda Bar & Restaurant shows us how to make this amazing Wok Fried Queensland Spanner Crab Omelette, that tastes absolutely amazing.… Continue Reading
Martin Visits Melanda Park Pig Farm
Martin Boetz took some time out from his new project, The Cook’s Co-Op to visit his neighbour, Melanda Park Pig Farm, and talk about their philosophy on free range pig farming, and all things pork.… Continue Reading
Jason Camillo’s Malibu Souffle
Jason Camillo was in our kitchen recently, and he literally whipped up a batch of Malibu Soufflés in no time at all! … Continue Reading
Ian Curley’s Beetroot Carpaccio
For the Beetroots, use the best varieties of beetroots you can get your hands on. Rinse any excess dirt from beetroots and then place in a pot and cover with water. … Continue Reading