The Season's Plate Cookbook: Celebrating 10 years of Season's Plate lunches at Wyndham Estate by Lucy Malouf

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  • Burgundy cheese puffs

    from The Season's Plate Cookbook: Celebrating 10 years of Season's Plate lunches at Wyndham Estate The Season's Plate Cookbook by Lucy Malouf

    • Categories: Pies, tarts & pastries; Canapés / hors d'oeuvre; Vegetarian
    • Ingredients: butter; plain flour; eggs; Gruyère cheese
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  • Salad of spanner crab, shaved fennel and mustard cress with citrus vinaigrette

    from The Season's Plate Cookbook: Celebrating 10 years of Season's Plate lunches at Wyndham Estate The Season's Plate Cookbook by Lucy Malouf

    • Categories: Salads; Dressings & marinades; Appetizers / starters
    • Ingredients: baby fennel; spanner crabs; baby salad leaves; mustard cress; sherry vinegar; soy sauce; limes; oranges; olive oil
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  • Prawn custard with prawn bisque

    from The Season's Plate Cookbook: Celebrating 10 years of Season's Plate lunches at Wyndham Estate The Season's Plate Cookbook by Lucy Malouf

    • Categories: Mousses, trifles, custards & creams; Soups; Appetizers / starters
    • Ingredients: prawns; cream; prawn shells; carrots; celery; Port wine; brandy; white wine; chicken stock; tomatoes; tarragon; thyme; watercress
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  • Roasted eggplant, bocconcini and peperonata

    from The Season's Plate Cookbook: Celebrating 10 years of Season's Plate lunches at Wyndham Estate The Season's Plate Cookbook by Lucy Malouf

    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: eggplants; bocconcini mozzarella cheese; red capsicums; onions; tomatoes; basil
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  • Warm honey-glazed quail on a potato galette with snowpea salad

    from The Season's Plate Cookbook: Celebrating 10 years of Season's Plate lunches at Wyndham Estate The Season's Plate Cookbook by Lucy Malouf

    • Categories: Salads; Appetizers / starters
    • Ingredients: quail; Port wine; beef stock; leatherwood honey; pine nuts; potatoes; balsamic vinegar; snowpea leaves
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  • Roasted chicken on spring vegetable ragoût

    from The Season's Plate Cookbook: Celebrating 10 years of Season's Plate lunches at Wyndham Estate The Season's Plate Cookbook by Lucy Malouf

    • Categories: Main course
    • Ingredients: poussins; chicken stock; thyme; rosemary; parsley; shallots; baby carrots; baby button mushrooms; baby potatoes; sugar snap peas; asparagus; baby spinach; chives; chervil
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  • Salmon coulibiac with dill-yoghurt dressing

    from The Season's Plate Cookbook: Celebrating 10 years of Season's Plate lunches at Wyndham Estate The Season's Plate Cookbook by Lucy Malouf

    • Categories: Dressings & marinades; Pies, tarts & pastries; Main course
    • Ingredients: millet; eggs; sun-dried tomatoes; parsley; puff pastry; salmon fillets; natural yoghurt; dill
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  • Mignonettes of lamb with sweet roasted garlic, creamed potatoes and rosemary jus

    from The Season's Plate Cookbook: Celebrating 10 years of Season's Plate lunches at Wyndham Estate The Season's Plate Cookbook by Lucy Malouf

    • Categories: Sauces for meat; Main course
    • Ingredients: lamb rack; parsley; thyme; herbes de Provence; garlic; potatoes; butter; cream; caster sugar; lamb jus; rosemary
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  • Roast suckling 'Ilabo' lamb with rosemary and roast potatoes

    from The Season's Plate Cookbook: Celebrating 10 years of Season's Plate lunches at Wyndham Estate The Season's Plate Cookbook by Lucy Malouf

    • Categories: Main course
    • Ingredients: suckling lamb legs; rosemary; potatoes
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  • Roast beef tenderloin with shallot confit, Paris mash and Merlot sauce

    from The Season's Plate Cookbook: Celebrating 10 years of Season's Plate lunches at Wyndham Estate The Season's Plate Cookbook by Lucy Malouf

    • Categories: Sauces, general; Main course
    • Ingredients: beef tenderloin; shallots; potatoes; butter; milk; carrots; thyme; white peppercorns; Merlot wine
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  • Seared venison with blackberries and pistachio-herb crust

    from The Season's Plate Cookbook: Celebrating 10 years of Season's Plate lunches at Wyndham Estate The Season's Plate Cookbook by Lucy Malouf

    • Categories: Main course
    • Ingredients: venison loin; clarified butter; marjoram; unsweetened brioche crumbs; pistachio nuts; parsley; thyme; shallots; bay leaves; red wine vinegar; ruby Port wine; red wine; veal stock; crème de mûres; pistachio oil; blackberries
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  • Orange pot au crème, orange sorbet and orange salad

    from The Season's Plate Cookbook: Celebrating 10 years of Season's Plate lunches at Wyndham Estate The Season's Plate Cookbook by Lucy Malouf

    • Categories: Ice cream & frozen desserts; Mousses, trifles, custards & creams; Dessert
    • Ingredients: cream; caster sugar; egg yolks; Cointreau; oranges; mineral water
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  • Infused poached pears with vanilla bean ice-cream

    from The Season's Plate Cookbook: Celebrating 10 years of Season's Plate lunches at Wyndham Estate The Season's Plate Cookbook by Lucy Malouf

    • Categories: Ice cream & frozen desserts; Baked & steamed desserts; Dessert
    • Ingredients: caster sugar; pears; whole star anise; cinnamon sticks; milk; egg yolks; cream; vanilla beans
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  • Bruléed rhubarb tart

    from The Season's Plate Cookbook: Celebrating 10 years of Season's Plate lunches at Wyndham Estate The Season's Plate Cookbook by Lucy Malouf

    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: cream; lemons; cinnamon sticks; vanilla beans; fresh ginger; egg yolks; caster sugar; flaked almonds; plain flour; butter; rhubarb
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  • Chocolate and nougat tartufo

    from The Season's Plate Cookbook: Celebrating 10 years of Season's Plate lunches at Wyndham Estate The Season's Plate Cookbook by Lucy Malouf

    • Categories: Ice cream & frozen desserts; Mousses, trifles, custards & creams; Dessert
    • Ingredients: thickened cream; honey; egg yolks; caster sugar; dark chocolate; shredded coconut; raw peanuts; almonds; Italian nougat; cream
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  • Tarte sablé of roasted fruits in spiced caramel with Port wine granita

    from The Season's Plate Cookbook: Celebrating 10 years of Season's Plate lunches at Wyndham Estate The Season's Plate Cookbook by Lucy Malouf

    • Categories: Ice cream & frozen desserts; Pies, tarts & pastries; Dessert
    • Ingredients: butter; caster sugar; plain flour; oranges; tawny Port wine; seasonal fruit of your choice; whole star anise; vanilla beans; cinnamon sticks; liquorice root; apple juice; mint
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  • Olive-fried octopus with avocado and pink grapefruit salad

    from The Season's Plate Cookbook: Celebrating 10 years of Season's Plate lunches at Wyndham Estate The Season's Plate Cookbook by Lucy Malouf

    • Categories: Salads; Appetizers / starters; Main course
    • Ingredients: olive oil; black olives; garlic; chillies; octopus; bay leaves; pink grapefruits; Spanish onions; sun-dried tomatoes; frisée lettuce; capers; avocados; lemons; dry white wine
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  • Salad of smoked rainbow trout with Chardonnay dressing

    from The Season's Plate Cookbook: Celebrating 10 years of Season's Plate lunches at Wyndham Estate The Season's Plate Cookbook by Lucy Malouf

    • Categories: Dressings & marinades; Salads; Appetizers / starters
    • Ingredients: mixed lettuces; tomatoes; black olives; cucumbers; smoked rainbow trout; Spanish onions; capers; Chardonnay wine; French mustard
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  • Poached Atlantic salmon salad with tomato-fennel salsa

    from The Season's Plate Cookbook: Celebrating 10 years of Season's Plate lunches at Wyndham Estate The Season's Plate Cookbook by Lucy Malouf

    • Categories: Dips, spreads & salsas; Salads; Appetizers / starters
    • Ingredients: Atlantic salmon; celery; carrots; onions; dill; garlic; whole cloves; lemons; white wine; fresh ginger; fennel; tomatoes; rocket; balsamic vinegar
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  • Tomato salad with balsamic syrup, black pepper and green pea sorbet

    from The Season's Plate Cookbook: Celebrating 10 years of Season's Plate lunches at Wyndham Estate The Season's Plate Cookbook by Lucy Malouf

    • Categories: Ice cream & frozen desserts; Salads; Appetizers / starters; Vegetarian
    • Ingredients: tomatoes on the vine; milk; peas; egg yolks; sugar; balsamic vinegar; black peppercorns
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  • Confit of Tasmanian salmon with a fennel, red pepper and herb slaw

    from The Season's Plate Cookbook: Celebrating 10 years of Season's Plate lunches at Wyndham Estate The Season's Plate Cookbook by Lucy Malouf

    • Categories: Salads; Appetizers / starters; Main course
    • Ingredients: salmon fillets; garlic; thyme; dill; parsley; fennel; spring onions; red capsicums; basil; baby capers; anchovies; walnut oil; sherry vinegar; balsamic vinegar; Japanese clear vinegar
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  • Organic beets and smoked swordfish with landcress, dill and horseradish-crème fraîche dressing

    from The Season's Plate Cookbook: Celebrating 10 years of Season's Plate lunches at Wyndham Estate The Season's Plate Cookbook by Lucy Malouf

    • Categories: Dressings & marinades; Salads; Appetizers / starters; Main course
    • Ingredients: baby golden beets; target beets; baby beets; garlic; smoked swordfish; upland cress; horseradish; crème fraîche; dill; French mustard
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  • Striped marlin loin with cardamom sauce, spicy potatoes and peas

    from The Season's Plate Cookbook: Celebrating 10 years of Season's Plate lunches at Wyndham Estate The Season's Plate Cookbook by Lucy Malouf

    • Categories: Sauces, general; Main course
    • Ingredients: marlin fillets; ghee; fresh ginger; chilli powder; onions; turmeric; black cardamom seeds; cardamom seeds; bay leaves; asafoetida powder; fenugreek; ground fennel; ground cumin; fish stock; malt vinegar; palm sugar; garlic; shallots; red chillies; black lentils; kipfler potatoes; peas; whole coconuts; limes
    show

  • Corn-fed spatchcock with Indonesian sweetcorn fritters and coriander pesto

    from The Season's Plate Cookbook: Celebrating 10 years of Season's Plate lunches at Wyndham Estate The Season's Plate Cookbook by Lucy Malouf

    • Categories: Fried doughs; Sauces, general; Main course
    • Ingredients: spatchcock (Australia); coriander leaves; bay leaves; lemongrass; long red chillies; harissa paste; coriander sprigs; parsley; Parmesan cheese; garlic chives; macadamia nuts; garlic; celery leaves; chilli powder; paprika; ground coriander; potato flour; coconut milk; sweetcorn
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  • Roasted ribeye of free-range veal with garlic, coppa, rosemary, capers, parsley and mustard

    from The Season's Plate Cookbook: Celebrating 10 years of Season's Plate lunches at Wyndham Estate The Season's Plate Cookbook by Lucy Malouf

    • Categories: Main course
    • Ingredients: veal rib; prosciutto fat; rosemary; caul fat; coppa (cured); red wine; veal stock; stale white bread; capers; French mustard; parsley; tarragon; herb vinegar; cavolo nero; asparagus; garlic
    show

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  • ISBN 10 1742734413
  • ISBN 13 9781742734415
  • Published Oct 01 2004
  • Format eBook
  • Language English
  • Countries Australia
  • Publisher Hardie Grant Books

Publishers Text

This book reviews the 10th anniversary of the Wyndham Estate Seasons Plate lunch including recipes from legends of the Australian food world as well as top international chefs. It also includes a short history of the winery and a list of Wyndham Estate wines.

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