Dinner | Main Events | Premium | Show Off
Steak with Creamy Mushroom Sauce
There’s something about the combination of mushrooms, brandy and cream that is reminiscent of truffles, with a warm, earthy, rich and creamy taste that is simply delicious.
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- Autumn/Fall | Carbie Stuff | Premium | Winter
Rigatoni with Cavolo Nero Pesto
Comfort food never looked and tasted so good (it’s the hit of salty bacon that does it!).
Mussels with Tomato, Chilli & Ginger
Lovely for a casual meal, full of flavour, succulent and juicy.
- Dinner | Mid-week Meals | Premium | Winter
Braised Balsamic Beef
This is a magnificent dish to serve to a hungry crowd – it’s effortless to prepare, uses a cheaper cut of meat and is simply delicious to eat.
Roasted Pumpkin with Spicy Mustard Dressing
Here’s the BEST EVER way to roast pumpkin.
Roasted Cauliflower with Smoked Paprika & Parmesan
This is a great way to roast cauliflower – tossed in spicy oil, roasted at high heat, then finished with a generous handful of parmesan.
Roast Chicken Sandwich with Watercress & Avocado
Here’s a glorious way to roast a chicken to delicious succulence. By turning a whole chicken into deluxe sandwiches, you can make it go a lot further.
- Autumn/Fall | Dinner | Premium
Pan-fried Chicken Tenerloins with Artichokes
A simple yet sophisticated dish using bottled artichokes.
- Carbie Stuff | Drinks | Lunch | Premium
Spanish Paprika Fries with Eggs & Olives
Paprika adds a smoky hit to these baked potato ‘chips’. Topped with eggs, garlic, parsley and olives, this makes a fab tapas dish – team it with small meatballs or prawns, or for lunch, serve with hot-smoked salmon and a green salad.
- Autumn/Fall | Brunchy Things | Dinner | Hero Vege | Premium
Crunchy Potato, Cannellini Bean & Pea Cakes
A great midweek vegetarian meal that uses up leftover cooked peas and potatoes (of course, you can cook them from scratch).
- Autumn/Fall | Hero Vege | Premium | Winter
Celeriac & Potato Gratin
WARNING – this is rich, but soooo delicious.
Baked Kūmara with Burnt Butter & Gremolata
Easy to do and easy to eat! Burnt butter and gremolata fancy them up.
Creamy Rice Puddings with Fruits in Cognac Syrup
Dried fruits steeped in Cognac. Utterly delicious.
- Autumn/Fall | Hero Vege | Premium | Winter
Brussels Sprouts with Pine Nuts & Sage
This is scrumptious and can turn non-Brussels sprout eaters into fans: Buttery pine nuts, crispy sage leaves and bacon give the dish loads of savoury flavour.
Honeyed Pears in Pink Syrup
A handful of frozen raspberries added to the hot pear syrup will imbue it with a pretty pink hue as they soften. There’s no honey involved!
- Autumn/Fall | Premium | Salads | Winter
Red Cabbage Salad with Garlicky Vinaigrette
This salad has a lot of personality! Place a bowl of it on the table, and it is hard to take your eyes off it because the colour is striking.
Fried Mushrooms with Curry Leaves
There’s loads of flavour going on, and this is good enough to serve with rice, maybe with wilted spinach or steamed bok choy, as a main.
Apple & Tamarillo Oaty Crisp
Tamarillos are expensive, but here’s a way to make a couple of them go a long way – it’s crunchy, coconutty and tangy.
- Dinner | Main Events | Premium
Pan-fried Chicken Breasts with Lemon Pickle
Cardamom gives this simple pickle an exotic taste. Tucked into the chicken breasts, it adds a surprise fresh, citrussy note.
- Dinner | Main Events | Premium
Panfried Fish with Warm Chickpea Salad
These chickpeas are delicious (who would have thought, just garlic and lime zest!). Topped with fresh fish, they’re even better.
Spicy Eggplant
This is a simple method for preparing spicy eggplant, as the eggplant does not need to be fried before being gently cooked with the spices. It’s richly flavoured and will go with most curry dishes, or serve it with roast lamb or chicken.
- Dinner | Hero Vege | Mid-week Meals | Premium | Winter
Sweet & Sour Red Cabbage with Ginger
This dish is a quick, pared-back version of the classic winter staple, slow-cooked red cabbage with onion, apple, bacon, vinegar and brown sugar. I love it midweek with mash and sausages.
Saffron Pilau
This rich and buttery pilau is based on a recipe from my gracious friend Joyce Westrip’s seminal book Moghul Cooking. It’s more than just a dish of rice, with delicious pops of cardamom and sweet sultanas threaded throughout.
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