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Crab Tian with Spencer Gulf Prawn, Lycee and Ocean Salad

Utensils

Round cylinder, scone cutter (or similar)

Small mixing bowls

Ingredients
1 small jar crab meat, 4 Spencer Gulf prawns, peeled, head off (cooked), 1 Avocado, finely diced, 1 Lemon, 50 grams Whole egg mayonnaise, 100 grams Seaweed Salad (available from your local sushi shop), 1 Mango peeled, 1 Small tin lycee’s (these will be filled with the diced mango), 1 Punnet Flowerdale Farm Micro Salad, 1 Punnet Flowerdale Farm Edible Flowers,

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Crispy Duck Wonton Stack

Charity Chef Jeffrey Tan creates a crispy duck wonton stack made with Flowerdale Farm products.

Crispy Pork Hock served with Peanut Sticky Rice Ball and Thai Aromatic Salad

Tony Twitchett, Executive Chef at Taxi Dining Room cooks his signature dish, Crispy Pork Hock served with peanut sticky rice ball and Thai aromatic salad.

Crumbed Bocconcini Balls with Mache and Radicchio Salad

Ingredients
1 egg, lightly beaten, 1 cup(s) plain flour, 1 liter(s) vegetable oil for deep frying, 200 grams Japanese breadcrumbs, 1 lemon, 400 grams baby bocconcini, drained, 1 head of radicchio, 1 punnet of Flowerdale Farm Mache Microgreens,

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Crunchy Sprout and Chicken Pad Thai

Ingredients
2 tablespoon(s) peanut oil, 2 tablespoon(s) fish sauce, 250 grams dried rice stick noodles, 0.25 cup(s) unsalted roasted peanuts, chopped, 6 spring onions, sliced, 200 grams chicken thigh fillets, thinly sliced, 2 eggs, beaten, 1 birds eye chili, seeded and finely chopped, 1 cup(s) Flowerdale Farm Coriander, chopped, 2 teaspoon(s) palm sugar, grated, 3 cloves garlic, minced, 300 grams punnet of Flowerdale Farm Crunchy Combo, 2 limes' juice,

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Crystalised Viola in Champagne

  • Category: Beverages
  • Difficulty: 
  • Waiting time: 2h

The crystalised viola in this drink will bubble and rise as the sugar disolves, adding flavour and flair

Ingredients
1 Extra-large egg white, 1 teaspoon(s) Water, 3 tablespoon(s) Caster sugar, 1 Bottle Champagne, 4 Merry Melody Viola Flowers,

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Cubed Watermelon and Feta Salad with Rocket Microgreen

Ingredients
1 lime's worth of lime juice, 150 grams pumpkin seeds, 500 grams Greek feta, 1.5 kilo(s) watermelon, 1 tablespoon(s) Olive oil, 1 punnet Flowerdale Farm Mustard Cress Microgreens,

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Cured Trout with Finger Lime

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

Ingredients
2 Large trout fillets, 75 grams Sugar, 25 grams Pink salt, 10 grams Fennel seeds, roasted, 10 grams Pink Salt, 1 Egg yolk, 20 mL Lemon juice, 20 mL Cream, 20 mL Olive oli, 1 pinch(es) Freshly ground black pepper, 100 grams Sheep yoghurt (or any natural yoghurt), 1 handful(s) Chopped chives to garnish, 4 Flowerdale Farm Finger Limes, 1 handful(s) Flowerdale Farm Microgreen Chervil,

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Edible Flower Bouquet with Whipped Goats Cheese

A beautiful and delicious canape with edible flowers in a parmesan cone.

Ingredients
1.5 cup(s) Parmesan cheese, finely grated, 0.5 cup(s) Fresh goat cheese, 0.25 cup(s) Cream cheese, 50 grams Feta, 1 tablespoon(s) Olive Oil, 1 pinch(es) Salt, 1 pinch(es) Pepper, 1 Flowerdale Farm Assorted Edible Flowers, 1 Flowerdale Farm Popcorn Shoots, 1 Flowerdale Farm Samphire, 1 Mint or preferred herb leaves,

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Falafel and Red Lentil Wrap

Ingredients
150 grams punnet Flowerdale Farm Red Lentil Sprouts, 0.5 teaspoon(s) all spice, 1 pinch of salt and freshly cracked pepper or to taste, 2 tablespoon(s) plain flour, 1 pot Flowerdale Farm Flat Leaf Italian Parsley, 1 pot Flowerdale Farm Coriander, rinsed and roughly chopped, 3 tablespoon(s) extra virgin olive oil, 0.5 teaspoon(s) freshly cracked pepper, 0.25 cup(s) fine burghul, 3 cloves garlic, crushed, 3 tablespoon(s) lemon juice, 2 teaspoon(s) salt, 0.5 cup(s) hummus dip, 1 large onion, roughly chopped, 2 large ripe tomatoes, pulp removed and finely diced, 2 teaspoon(s) cumin, 1 pkt Mountain Bread, 400 grams can chick peas, drained and rinsed, 1 tablespoon(s) Olive oil for frying,

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