All recipes

Snap Dragon Aperol Sprits

  • Category: Beverages
  • Difficulty: 
  • Ready in: 10m

The perfect way to unwind after a long summer day

Ingredients
50 mL Aperol, 75 mL Prosecco, 30 mL Gin (if using), 100 mL Soda Water, 1 Slice of orange, 1 Summer Smile Snap Dragon, 1 cup(s) Ice,

View Details Discuss Recipe

Snap Dragon Watermelon Margarita

  • Category: Beverages
  • Difficulty: 
  • Ready in: 20m

A great cocktail for sharing and parties

Ingredients
0.5 cup(s) White Sugar, 0.5 cup(s) Water, 3 Strips of Orange Zest, 2 cup(s) Watermelon (Cubed, 0.75 cup(s) Tequila, 0.25 cup(s) Lime Juice, 4 teaspoon(s) Salt or Sugar for rimming glasses (optional), 1 Lime (cut into wedges), 2 cup(s) Crushed Ice, 1 Punnet Summer Smile Snap Dragon Flowers,

View Details Discuss Recipe

Soft-Centred Chocolate & Wattleseed Cakes

  • Category: Desserts
  • Difficulty: 
  • Ready in: 1d

Created by Matt Stone, Executive Chef, Oakridge Estate

Ingredients
3 Egg yolks, 2 Whole eggs, 55 grams Sugar, 125 grams 72% Cocoa dark chocolate, 100 grams Butter, 250 grams Freshly milled flour, 2 teaspoon(s) Flowerdale Farm wattleseed, 4 teaspoon(s) Mascarpone or sour cream, to serve,

View Details Discuss Recipe

Sous Vide Ocean Trout

Created by Shane Keighley, captain of the Australian Culinary Olympic Team and director of Big Chef Little Chef Catering.

Ingredients
200 grams Ocean Trout Fillet, 30 grams Table Salt, 15 grams Icing Sugar, 600 mL Water, 15 mL White Soy, 10 mL Mandarin Vinegar, 100 mL Dashi Stock, 0.5 grams Agar, 1 Leaf of Gelatine, 1 teaspoon(s) Dill, 50 mL Dashi Stock, 40 mL Yuzu Juice, 50 mL Soy Sauce, 100 grams Trout Roe, 100 grams Scallop, 20 mL Cream, 100 grams Celery Heart, 100 grams Cooked Mooloolabah Crab Meat, 1 Heirloom Radish, 1 Pot Flowerdale Farm Microgreens, 1 Watermelon Radish, 1 tablespoon(s) Edamame, 1 tablespoon(s) Fried Wild Rice, 1 Drizzle of Mandarin Olive Oil,

View Details Discuss Recipe

Spring Tuna with a matching Elderflower Enchantment Cocktail

Mark Briggs, executive chef at Waterfront Restaurant Southgate prepares Spring Tuna with a matching Elderflower Enchantment Cocktail as part of The Good Food Blooms dining program. Mark uses Flowerdale Farm edible flowers and sea succulents to add unique flavour and finish.

Stuffed Zucchini Flowers with Goats Cheese and Green Olive Salsa

Ingredients
1 cup(s) of plain flour, 200 grams goat’s cheese, 1 cup(s) pitted green olives, 2 eggs, lightly beaten, 12 Flowerdale Farm Zucchini Flowers, 1 pinch(es) Sea salt flakes, 2 lemons, 2 tablespoon(s) olive oil, 1 liter(s) of vegetable oil for frying, 2 grinds of cracked pepper or to taste, 1 clove of garlic, crushed, 2 cup(s) of Japanese bread crumbs, 100 grams ricotta, 1 red chili, seeded and finely chopped,

View Details Discuss Recipe

Sukiyaki Don

Created by Francisco Javier Araya, Executive Chef Calia

Ingredients
4 Eggs, 1 liter(s) Soy sauce, 400 mL Mirin, 1 liter(s) ABC sweet soy sauce, 280 grams Ginger, 280 grams Garlic, 6 liter(s) Water, 150 grams Japanese steamed rice (per serve), 1 Blackmore Wagyu chuck roll, marble grade 9 plus, (120g per serve), 1 pinch(es) Chives, chopped, 1 pinch(es) Salt, to taste, 1 Thinly sliced cumber, to serve,

View Details Discuss Recipe

Szechuan Duck Gua Bao with Flowerdale Farm Pickled Veg and Sesame Caramel

Created by Alan Harding, Head Chef and Owner, Grant St Grocer

Ingredients
0.25 cup(s) Rock Salt (course), 2 teaspoon(s) Szechuan Pepper (whole), 4 Star Anise, 2 Alesbury Cross Duck Breast, 1 Punnet Flowerdale Farm Baby Corn, 1 Bunch Flowerdale Farm Baby Coloured Carrots, 250 mL Rice Vinegar, 15 grams Salt, 250 grams Sugar (for pickled veg), 80 grams Sriracha Sauce (to taste), 100 grams Sugar (for Sesame Caramel), 30 grams Sesame Seeds, 30 mL Fish Sauce, 2 Limes (juiced), 0.5 Punnet Flowerdale Farm Popcorn Shoots, 1 cup(s) Flowerdale Farm Beanshoots, 0.5 Pot Flowerdale Farm Microgreen Red Shiso, 0.5 Punnet Flowerdale Farm Blood Sorrel Foliette, 8 Gua Bao (Buns) - 2 per serve,

View Details Discuss Recipe

Traditional Southern Gumbo

  • Category: Soups
  • Difficulty: 

Created by Rick Person, head chef Brunswick BCKYRD & Smith and Iron Catering

Ingredients
125 grams Butter, 125 grams Flour, 1 Brown Onion Diced, 2 Celery Stalks Diced, 2 Green Capsicum Diced, 250 grams Okra Sliced, 1 liter(s) Chicken or Fish Stock, 4 tablespoon(s) Gumbo File Powder, 100 grams Pork Lardon Diced, 300 grams Spicy Pork Sausage Diced, 500 grams Prawn Cutlets, 300 grams Crabmeat, 1 pinch(es) Salt and White Pepper to taste,

View Details Discuss Recipe

Trout Fillet with Samphire, Microgreens and Finger Lime Caviar

Created by Patrick Browning, Head Chef & Owner, Alexandra Hotel

Ingredients
4 Trout fillets, 1 tablespoon(s) Butter, for frying, 500 grams Beetroot, 1 handful(s) Flowerdale Farm Samphire, 4 Flowerdale Farm Finger Limes, 1 handful(s) Flowerdale Farm Microgreen Chard,

View Details Discuss Recipe