Elysian Retreat, Whitsundays’ Plated Prawn Cocktail

As the Whitsundays’ newest resort Elysian Retreat Long Island opens for business this week, we celebrate by sharing one of their in-house specialties: a Plated…

Vanilla & Vodka-Cured Ocean Trout with pickled onion and black garlic powder

Black garlic is garlic that has been naturally transformed to change not just its colour and texture but also its flavour. Gone is the pungent…

Pickled Octopus with buckwheat, chilli, pea and mustard flowers

If you’re a little afraid of not knowing exactly how to cook fresh octopus and are concerned about spending big dollars on a complex cooking…

Confit Salmon with crisp skin, crème fraîche, watermelon, cress salad

Confit Salmon 1 cup canola oil 1 cup extra virgin olive oil 1 bay leaf 2 sprigs fresh thyme Zest of 1 lemon 1 tsp…

Soft Prawn Taco with Billy Button Fiano

Billy Button Fiano is a spring/summer stunner: its bright gold colour simply glistens in the glass. It’s the perfect pair to our soft prawn taco…

NYC Chef-inspired Recipes: Grand Banks Oysters 3 Ways

Grand Banks – Hudson River, Pier 25, NYC Grand Banks at New York’s Pier 25 is a celebrated oyster bar aboard the historic wooden schooner…

Panko-crumbed Mackerel Fishcakes

with sweet and sour cucumbers, red currant and onion relish Serves 4 Mackerel Fish Cakes 700g potatoes, peeled and cut into large chunks 1 tbsp…

La Zona Fiano 2016 with Banana Leaf Steamed Red Mullet

Chrismont’s wonderful new release La Zona Fiano from the King Valley is a most exciting aromatic white and should be considered a serious top-tier restaurant…

Crayfish Tail Brioche Sliders

Crayfish Tail Brioche Sliders Freshly BBQ’d crayfish tails, sliced into medallions Fresh brioche buns Apple slaw (see recipe below) Essentials’ Thousand Island dressing (see recipe…

Billy Button Fiano 2016 with Soft Prawn Taco

This fiano from Victoria‘s Alpine Valleys region is hand-crafted by the energetically talented alternative-varietals ‘queen’, winemaker Jo Marsh, formerly of Seppelt Great Western. A few…