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Massimo’s Spaghetti Puttanesca

Massimo’s Spaghetti Puttanesca

A delicious recipe from the fabulous Massimo Mele, one of the Chef Masterclasses family who is doing amazing things on the Sydney food scene. Try this today!

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Banana Bread

Banana Bread

This delicious Banana Bread is a ‘welcome’ gift to visitors who stay at the Royal Hawaiian hotel. Baked in house daily, it’s fabulous!

Alaea Salt Crusted Prime Rib

Alaea Salt Crusted Prime Rib

1 pc (15 t0 18#) usda black angus prime rib roast Alaea sea salt rub 1/2 cup Hawaiian alaea red sea salt ½ cup plain Hawaiian sea salt ¼ cup coarse black pepper 1/8 cup fresh rosemary chopped 1/8 cup fresh thyme Rub prime rib with salt mixture and let sit for an hour before…

Spaghetti with Garlic, oil and Chilli

Spaghetti with Garlic, oil and Chilli

Massimo says: This is definitely the easiest recipe of Italian cuisine but at the same time, in order to be really good to be prepared for good. Without a doubt the predominant flavour is that of chilli that fits perfectly with the garlic and olive oil. The origins of this dish are very ancient, and even today we…

Snapper Aqua Pazza

Snapper Aqua Pazza

This amazing recipe comes to us from Corrie at www.corriecooks.com. Originating from Napoli, the words Aqua Pazza translate as ‘crazy water’ and generally mean a recipe for poached fish, or even just the stock used to poach the fish in. As a lot of the fishermen would cook on the boat, it traditionally uses a little…

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Homemade Muesli

Homemade Muesli

Home made muesli is so healthy for you and so simple to make. This recipe comes to us from Kelly, one of our amazing members.

Anita’s Easy Chicken Soup

Anita’s Easy Chicken Soup

This week’s reader recipe comes from Anita Italiano, from Melbourne. It’s her ‘easy peasy chicken soup’. It’s Anita’s ‘fail safe, chuck it all in a pot and let it cook soup’. Thanks Anita!

Chocolate Self Saucing Pudding

Chocolate Self Saucing Pudding

I had lunch at a friend’s place recently and she served up a warm, luscious & simply divine chocolate self-saucing pudding at the end of the meal. She swears by this recipe, and was kind enough to share it with us. Enjoy!

Milk the Cow’s Glühwein

Milk the Cow’s Glühwein

Traditionally in a German family home, you would just have a huge pot kept on your stovetop for a few days and heat it up when guests arrive. After a couple of days, the lemon and orange flavour will be come really strong so take them out. Also a good idea to top up on…

Thyme, Barramundi and Pea Risotto

Thyme, Barramundi and Pea Risotto

Today’s recipe exchange comes to us from Jen from Bathurst, in NSW. It’s her Stunning Thyme, Barramundi and pea Risotto

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