Recipes A-Z
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A-C
- Almond and Orange Glaze Granola with Yoghurt
- Almond Crisp
- Apple Crumble
- Apple Pandowdy
- Apple, Rosemary and Olive Oil Cake
- Apple Sauce
- Apricot, Almond and Rosemary Clafoutis
- Apricot and Prune Bread and Butter Pudding
- Apricot and Ricotta Baked Cheesecake
- Artichoke, Green Olive and Preserved Lemon Dip
- Artichokes and Mushrooms braised in Verjuice and Extra Virgin Olive Oil
- Asparagus with Verjuice Hollandaise
- A Trifle of Pears, Prunes and Sauternes Custard
- Avocado and Verjuice Jelly with Gravlax Ocean Trout
- Avocado, Ginger and Almond Pasta with Coriander
- Baby Red Onions Stuffed with Goats Cheese
- Baked Pear Salad with Belly Bacon and Walnuts
- Baked Stuffed Quail with Vino Cotto and Rocket
- Banana Split
- Barley Risotto
- Barossa Chook Thigh braised with Dried Apricots, Honey and Vinegar
- Barossa Dried Pear and Glace Ginger Eccles Cakes
- Barossa Tomato Meatloaf Baked In Pastry
- Beef Shin with Pappardelle, Roasted Garlic and Parsley
- Beef Tagine with Spiced Pear Paste
- Beetroot and Vino Cotto Salad
- Beetroot Risotto
- Berkshire Pork Loin with Pickled Figs
- Bitter Orange and Pistachio Stuffing
- Boston Baked Beans
- Braised Beef Cheeks in Verjuice and Mustard Marinade
- Braised Waxy Potatoes
- Bread and Butter Pickles
- Broccoli with Almond Lemon Butter
- Brown Sugar Meringues with Strawberries and Cream
- Bruschetta Base
- Buckwheat Walnut Flatbread
- Burnt Fig Jam and Almond Cake
- Buttermilk Panna Cotta with Pears in Verjuice
- Cabernet Beef Stroganoff
- Cabernet Jelly Glazed Duck Breast
- Cabernet Lamb Burgers
- Cabernet Roasted Beef Rump
- Candied Ruby Grapefruit
- Capsicum and Eggplant Roulade
- Caramelised Pork Belly with Fig Vino Cotto and Roasted Fennel
- Carrots in Verjuice
- Cavolo Nero with Quince
- Chardonnay & Verjuice Pork Pasties
- Cheat’s Chickpea, Pumpkin and Roasted Onion Salad
- Cheese Fondue with Rye Bread
- Cherry Fool
- Chestnut Puree Dessert
- Chicken and Apricot Meatballs
- Chicken and Tarragon Sausages with Cumquats
- Chicken Braised with Figs, Honey and Vinegar
- Chicken Breast with Apricot and Green Peppercorn Stuffing
- Chicken Breast with Cumquat and Verjuice Stuffing
- Chicken Livers and Capers on Crostini
- Chicken Marylands with Quince Paste
- Chicken Provencal
- Chicken with Pickled Figs, Lemon and Rosemary
- Chocolate and Coffee Vino Cotto Biscuits
- Chocolate and Coffee Vino Cotto Parfait
- Chocolate and Vino Cotto Parfait with Marmalade Syrup
- Chocolate, Quince and Almond Tart
- Chook and Pork Terrine
- Cider Poached Chicken, Asparagus and Mayonnaise
- Coffee Vino Cotto Chocolate Tart with Bitter Oranges
- Coffee Vino Cotto Scrolls
- Constitution Cake
- Coorong Angus Beef and Red Wine Pie with Cavolo Nero and Quince
- Coorong Angus Beef Pie with Red Wine, Fennel and Green Olives
- Coriander Mayonnaise
- Country Chicken and Mushroom Pies
- Cous Cous and Fresh Herbs with Preserved Lemon, Tomato & Lemon Myrtle Chutney
- Creme Fraiche Parfait
- Crispy Parmesan Kale Chips
- Crispy Polenta Bites with Rosemary and Parmesan
- Crispy Skin Salmon with Pea Puree
- Crumbed Veal Cutlet
- Cured Salmon with Horseradish Crème
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- Almond Macaroons
- Apple Aioli
- Apple and Rosemary Tart with Verjuice and Honey
- Apple and Verjuice Tarte Tatin
- Apricots in Verjuice Syrup with Warm Ricotta
- Apricot Stuffed Quail
- Asparagus with Soft Boiled Eggs and Parmesan
- Barossa Dried Pear Tart with Creme Fraiche
- Bitter Orange and Cherry Zucotto
- Bread and Butter Pudding with Apricot Paste
- Chicken, Raisins, Capers, Olives, Almonds and Vino Cotto
- Chocolate and Beetroot Cupcakes
- Chocolate and Dried Pear ‘Brownie’ Pudding with Chocolate and Salted Caramel Ice Cream
- Chocolate and Prune Cake
- Chocolate Sweetmeats
- Chocolate Tart
- Cucumber Gazpacho
- Dried Apricot Tart with Verjuice and Honey
- Dried Fruit Brioche
- Dried Pear and Verjuice Chutney for Terrine
- Dried Pear in Verjuice Syrup and Ginger Hedgehog
- Dutch Ginger Cake
- Fresh Raspberry Cake with Sangiovese Verjuice Syrup
- Gluten Free Pastry
- Gooseberry Pavlova
- Hare with Pine Nuts, Lemon and Sultanas
- Kale, Preserved Lemon and Pine Nut Tart
- Meringues with Passionfruit Curd
- Quince Glazed Ham
- Rabbit with Pancetta, Prunes and Onions
- Roast Leg of Lamb
- Shaved Fennel, Watercress and Dried Mustard Apricots with Smoked Chicken
- Slow Roasted Stuffed Lamb's Shoulder
- Sparkling Ruby Cabernet Jelly with Cherries
- Sparkling Ruby Cabernet Spritzer
- Spiced Orange Glaze & Chocolate Truffles with Roasted Almonds
- Warm Freekah Salad with Preserved Lemon
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D-F
- Devils on Horseback
- Dried Fruit Compote
- Dried Pear Cake
- Dried Pears Poached in Verjuice
- Duck Breast with Plum Glaze
- Duck Breast with Sour Cherries
- Duck Salad with Grilled Pear, Rocket and Red Wine Vinaigrette
- Dukkah Coated Garfish with Chickpeas, Fennel and Parsley Salad
- Dukkah Crumbed Chook Breast with Fennel, Radish and Orange Salad
- Eggplant Baked in Tomato and Chilli Sugo
- Extra Virgin Olive Oil and Verjuice Ice Cream
- Fennel with Goat’s Curd and Verjuice
- Fig and Almond Tart
- Fig and Fennel Barbecued Spatchcock
- Fig and Fennel Biscuits
- Fig and Fennel Pork Pasties
- Figs in Vine Leaves
- Fine Apple Tart with Verjuice and Honey
- Fish Wrapped in Vine Leaves
- French Toast with Bananas in Verjuice
- Fresh Egg Pasta
- Fresh Pea and Buttermilk Soup
- Fruit Mince Tarts
- G-I
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J-L
- Jam Drop Biscuits with Burnt Fig Jam
- Jerusalem Artichoke Soup
- Kangaroo Carpaccio with Cumquats, Green Peppercorns and Verjuice
- Kibbeh
- Kingfish Carpaccio
- Kingfish Sashimi with Wasabi Mayonnaise
- Lamb and Barley Casserole
- Lamb Cutlets with Fig Paste Stuffing
- Lamb Mince Moussaka
- Lamb Neck with Pickled Quinces
- Layered Passionfruit Ice Cream and Macadamia Nut Meringue
- Leeks poached in Verjuice
- Lemon Curd Tart with Sour Cream Pastry
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M-O
- Macaroni Cheese
- Maggie's Hamburger
- Maggie's Scrambled Eggs
- Maggie's Vinaigrette
- Mango Salad with Ginger, Mint and Labneh
- Marmalade and Macadamia Biscuits
- Mascarpone Tart with Peaches in Sangiovese Verjuice
- Meatballs with Tomato, Olive, Rocket and Basil Sugo
- Meatloaf with Tomato and Basil Sugo
- Meyer Lemon Pie with Apricot Jam
- Mixed Olives with Orange and Rosemary
- Morello Cherry Spoon Sweet
- Moroccan Eggplant and Lentils with Pomegranate Molasses and Ricotta
- Mozzarella Sandwiches
- Mushroom Bruschetta
- Mushroom Ravioli with Tomato and Chilli Sugo
- Mussels with Tomato and Basil Sugo
- Mustard Apricots with Smoked Chicken
- Nectarine and Frangipane Flan with Verjuice Glaze
- No Bake Apricot, Almond & Ginger Slice
- Olive Bread
- Olive Oil, Apple and Rosemary Pudding with Sabayon
- Olive Tapenade with Red Wine Vinegar
- One Pot Chook
- Orange Cake in Spiced Verjuice Icing
- Oxtail with Orange, Olives and Walnuts
- Oyster Shooter
- Oysters with Eschallots and Verjuice
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P-R
- Panfried Eggplant
- Pan Fried Salmon with Fennel
- Passionfruit Ice Cream and Macadamia Nut Meringue
- Pasta Rags with Prawns, Fresh Peas and Chervil
- Pavlova with Dried Apricots and Roasted Almonds
- Persian Fig and Fennel Chutney
- Pheasant Pie
- Plum Cobbler
- Plum Glazed Sirloin Steaks
- Poached Apricots with Butter and Brown Sugar
- Poached Peaches with Marmalade Sabayon
- Poached Peaches with Oat Buttermilk Pancakes
- Poached Squid with Olive and Orange Stuffing
- Porcini Mushroom and Verjuice Linguine
- Pork Loin Chop with Quince Glaze
- Potato Gnocchi with Prawns
- Potted Prawns
- Prawn Cocktail with Verjuice Mayonnaise
- Preserved Lemon Chicken Thighs
- Pumpkin, Verjuice and Extra Virgin Olive Oil Risotto
- Quince Glazed Quail
- Quince Paste Cup Cakes with Raspberry Icing
- Quince Vino Cotto Grilled Lamb Rump with Verjuice Carrots
- Rack of Lamb with Quince Glaze
- Radicchio Risotto
- Raspberry and Pomegranate Chocolate Roulade
- Raw Pear and Pancetta Salad
- Ricotta, Honey and Pears
- Roast Barossa Chook with Preserved Lemon
- Roast Chook with Garlic and Verjuice
- Roasted Fennel and Mozzarella Bruschetta
- Roasted Pheasant
- Roasted Rack of Pork with Fennel and Prunes
- Rosemary Skewered Chicken Livers with Quince
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S-U
- Saffron Labneh and Barossa Dried Apricots Poached in Orange Juice and Cardamon with Almond Crisp
- Saffron Roasted Pears with Panna Cotta
- Saffron Roasted Pears with Verjuice Panna Cotta
- Salad of Barossa Dried Pears, Proscuitto, Fiori Di Latte and Walnut Salad
- Salmon poached in Extra Virgin Olive Oil
- Sangiovese Verjuice and Apple Shortcake
- Sangiovese Verjuice and Honey Baklava
- Sashimi of Kingfish with Umeboshi and Vino Cotto
- Saskia's Berkshire Pork Loin
- Scallop Sashimi with Olive Oil and Lemon
- Scallops on Spinach with Verjuice Butter Sauce
- Seville Marmalade Crepe Suzette
- Seville Vino Cotto Glazed Pork Belly
- Skate with Preserved Lemon and Olives
- Slow-Braised Beef Cheeks in Barossa Shiraz
- Slow Roasted Onions
- Snapper with Sorrel and Pancetta
- Soft Polenta with Sauteed Mushrooms
- Souffle Crepes with Apricot Jam
- Sour Cream Pastry
- Soused Herrings with Currants and Onions
- Spaghetti Bolognaise
- Spiced Pear Marinated Pork Spare Ribs
- Spiced Pear Rice Pudding
- Spinach and Ricotta Gnocchi with Tomato and Chilli Sugo
- Strawberries Macerated in Vino Cotto
- Strozzapreti with Rapini
- Stuffed Quail with Raisins, Orange and Herbs
- Stuffing
- Summer Pasta Salad
- Tomato Water
- Upside Down Grape Cake with Verjuice
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V-X
- Vanilla Pannacotta with Coffee Vino Cotto
- Vanilla Pannacotta with Seville Vino Cotto
- Verjuice Carrots
- Verjuice Curd Tart with Dried Apricots in Verjuice Syrup
- Verjuice Hollandaise
- Verjuice Mayonnaise
- Vino Cotto Golden Shallots
- Vino Cotto Lamb Rack with Waxy Potato, Pancetta, Beetroot and Orange Salad
- Vino Cotto, Raisin, Ginger and Lemon Shortbread
- Vino Cotto Strawberry Tart served with Strawberries and Cream Ice Cream
- Walnut Bread
- Warm Verjuice Ricotta
- Warm Verjuice Ricotta on Ciabatta with Slow Roasted Onions
- White Beans with Mushrooms, Leeks and Lemon
