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Tuna tataki, bonito soy dressing, dashi, finger lime & radish microgreens

Created by Daniel Wilson Chef and Restauranter, Huxtable and Huxtaburger.

Ingredients
400 grams Sashimi Grade Tuna Loin, 1 Punnet Radish Microgreens, 0.25 cup(s) Good Quality Shaved Bonito, 100 mL Bonito Flavoured Soy Sauce, 1 tablespoon(s) Wasabi Powder, 1 teaspoon(s) Yuzu Kosho Paste, 2 Shallots, finely diced, 1 Flowerdale Farm Finger Lime (use pulp only),

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Vanilla Cream stuffed French toast

Created by Tinee Suntivatana, Head Chef, Humble Rays

Ingredients
1 Piece of Brioche bread sliced 1 inch thick, 100 grams Mascarpone cheese, 50 grams Cream cheese at room temperature, 1 teaspoon(s) Vanilla bean paste, 2 tablespoon(s) Caster sugar, 3 Whole eggs, 50 mL Milk, 2 tablespoon(s) Unsalted Butter for frying, 1 handful(s) Seasonal fruits to serve, 1 handful(s) Flowerdale Farm Confetti Petal Mix, 4 pinch(es) Flowerdale Farm Micogreen Lemon Balm, 2 tablespoon(s) Ice cream to serve, 1 dash(es) Maple syrup to serve, 1 dash(es) Coulis *optional to serve,

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Venison Terrine

Dale Lyman from William Angliss Institute creates venison terrine with Flowerdale Farm products. It's a new take on a classic dish.

Viola Syrup Gin & Tonic

  • Category: Beverages
  • Difficulty: 
  • Ready in: 15m
  • Waiting time: 20m

A new twist on an old favourite

Ingredients
1 Punnet Merry Mellody Viola Flowers, 30 mL Gin, 100 mL Tonic, 2 cup(s) Water, 5 tablespoon(s) Caster sugar,

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Wasabi cured kingfish, milfoillet, nduja emulsion & wasabi stalk oil

Marco Valcarcel Alonso is Sous Chef at Pontoon St Kilda Beach

Ingredients
100 grams Sugar, 100 grams Salt, 25 grams Grated Wasabi Stem (for the king fish), 125 grams King Fish, 10 Sheets of bric pastry, 150 grams Butter, 5 Wasabi Stalks (for the mille feuille), 80 grams Nduja, 15 grams Grated Wasabi Stem (for the emulsion), 50 grams Creme fraiche, 120 mL Blended oil, 8 Wasabi Stalks (for the oil), 1 handful(s) Chives,

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Winter Vegetable Hash with Kale, Dukkah Poached Eggs and Tahini Dressing

Created by Ryan Lording, Head Chef and co-owner, Left Field

Ingredients
0.25 Cauliflower, cut into florets, 0.25 Broccoli, cut into florets, 1 Bunch asparagus, stem removed, 12 Green beans, top and tailed, 2 Portobello mushrooms, cut into quarters, 6 Sticks of kale, stem removed, roughly chopped, 4 Eggs, 1 tablespoon(s) Tahini, 2 tablespoon(s) Extra virgin olive oil, 0.5 Lemon, juiced, 0.25 teaspoon(s) Crushed garlic, 0.5 teaspoon(s) Fresh thyme, finely chopped, 1 tablespoon(s) Mint, finely chopped, 1 tablespoon(s) Parsley, finely chopped, 0.5 tablespoon(s) Goats curd or feta, 1 pinch(es) Dukkah, 1 handful(s) Flowerdale Farm Microgreens,

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Xtreme Chinese Seafood Medley

Alvin Leung from Bo Innovation prepares an Xtreme Chinese seafood medley using Flowerdale Farm products.

Zucchini Seafood Cake with Tom Yum Soup

  • Category: Soups
  • Difficulty: 
  • Ready in: 45m

Created by ched Ikuei Arakane (Kinsan) executive chef The Glass House (Tasmania) and Wasshoi (Melbourne)

Ingredients
28 Pieces of Zucchini ribbon, 125 grams Ocean Trout Fillet, 25 grams Scallop, 25 grams Prawn, 1 Egg, 80 mL Cream, 200 grams Lobster meat, 4 Sheets of Rice Paper, 4 Serves pre-made Tom Yum Soup, 20 grams Diced Tomato, 4 pinch(es) Flowerdale Farm Microgreen Coriander, 4 pinch(es) Flowerdale Farm Edible Flowers (Moonsoon Gold),

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