• sheilap on July 27, 2010

  Great recipes from a wonderful chef and restaurant

Notes about Recipes in this book

• Almond granola

  • e_ballad on February 04, 2019

    Very much like store-bought granola, though we found this a little too sweet for our taste.

• Good chook, roasted with oregano, with creamed corn

  • e_ballad on January 28, 2021

    A good pot-roasted chook, with delicious tender meat. The creamed corn was a nice side that really complemented the dish.

• White chocolate and rosemary nougat

  • jlg84 on December 14, 2025

    This recipe appeared in Australian Gourmet Traveller (it's available online but they did not include all the text correctly, repeating one paragraph and omitting another one) and I prepared it yesterday. While the end result is good, it does not behave the way most nougat recipes do, perhaps owing to the odd inclusion of butter, which ended up separating from the mixture as it was added. In the end I was able to reincorporate it with some heavy folding with a spatula, but then when I added the nuts, fruit, etc it became virtually impossible to fold effectively by hand, so I ended up using my mixer's dough hook. I also did not include the rosemary, since I wasn't convinced it would enhance the end result. In the end, the recipe worked pretty well, and the nougat is very tasty. If I make it again I might also leave out the white chocolate and make it a more traditional fruit-and-nut confection instead.

• Apricot jam

  • e_ballad on February 28, 2018

    In my quest to find the penultimate apricot jam recipe from my collection, this is a very strong contender for the lead. More ‘fresh’ than our previous favourite (Adrian Richardson’s “Nonna’s Apricot Jam”), it is certainly less sweet. I’m not sure that the apricot kernels contributed a great deal, as I could not detect their usual almondy flavour.