Mains & Fine Dining Recipes

Pumpkin gnocchi with roasted pine nut puree & sundried tomato.

Created by Gagan Sharma, Executive Sous Chef at Hyatt Place, Melbourne

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Roast Pork Belly with Pressed Ham Hock Terrine

Created by David Hall, Head Chef Pure South Dining

Note: This recipe requires overnight refridgeration

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Roulade of Salmon, Pickled Fennel and Horseradish Cream

Created by Sean Marshall, Chef de Cuisine at Hell of the North bar and bistro

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Saffron & butter poached chicken, BBQ corn, smoked almonds & pepper

Created by Daniel Giraldo, Head Chef, Maha Restaurant

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Salmon Skewers with Mushy Peas and Pea Tendril Salad

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Sang Choy Bow with Summer Shoot

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Scallop, daikon, finger lime & nori entree

Created by Michale Fox, Head Chef with the restaurant group Merivale.

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Seared Salmon with Asian-style Microgreens and Wasabi Mayo

Seared Salmon with Asian-style Microgreens

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Smoked Ocean Trout, Red Witlof and Lemon Balm Canapes

Created by Chef De Cuisine Jeffrey Tan of IPF Culinary Consultancy Services
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Sous Vide Ocean Trout

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

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