A recipe by Tom Walton

Recipe: Harissa roasted baby carrots with almonds, fennel, radish, yoghurt and mint

The Bucket List’s executive chef Tom Walton’s harissa roasted baby carrots recipe will no doubt be one that you’ll want to add to your existing salad recipe collection. This salad is the food I love to eat and share. Beautiful vegetables prepared with restraint and integrity. The flavours of this dish are inspired by the Middle East, a cuisine that has influenced and inspired me … Continue reading Recipe: Harissa roasted baby carrots with almonds, fennel, radish, yoghurt and mint

Otto Ristorante recipe

Recipe: Saffron infused pasta with bug meat, cherry tomatoes, and shellfish stock

Otto Ristorante’s executive head chef Richard Ptacnik shares a recipe on how to make your pasta and shellfish stock, while getting a little bit fancy with some bug meat, saffron, and a few other fresh ingredients. Serves 4 SHELLFISH STOCK 500 ml water 500 g prawn shells 100 ml brandy ½ brown onion, roughly chopped ½ carrot, roughly chopped 1 celery stalk, roughly chopped ½ … Continue reading Recipe: Saffron infused pasta with bug meat, cherry tomatoes, and shellfish stock

Curry fish salad recipe

Recipe: Curry fish salad

Spice aficionado Christine Manfield shares how easy it is to add so much flavour into her curry fish salad recipe, and without trying too hard either. Serves 4 300 g flathead (or other fish) fillets Vegetable oil 1 teaspoon ground turmeric 1 teaspoon sea salt ½ teaspoon freshly ground black pepper 1 small cucumber, peeled and shaved into fine ribbons ½ small green mango, sliced and shredded 1 stick … Continue reading Recipe: Curry fish salad

Recipe: Slow-roasted pork belly with sloe gin

British chef Rachel Khoo shares how she enjoys cooking a slab of pork belly: slow-roasted and marinated in some good liquor. Slow-roasted pork belly has to be one of the most tender cuts, thanks to the rich layers of fat that sandwich the flesh. I like to offset the fattiness of the meat with something fresh and crunchy, which is where the iceberg wedge comes into … Continue reading Recipe: Slow-roasted pork belly with sloe gin

Recipe: Sausage and eggplant cannelloni timballo

The first three words to this recipe are most likely familiar. But timballo may have you stumped. For those unfamiliar with timballo, it’s an Italian version of a baked pie, and often takes a dome like shape. A traditional timballo recipe uses potato, pasta, or rice for the crust, but former MasterChef contestant Justine Schofield has put her own twist to it. Serves 6 Time: … Continue reading Recipe: Sausage and eggplant cannelloni timballo