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Dinners with Butter
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Apricot Stuffed Quail
Baked Stuffed Quail with Vino Cotto and Rocket
Barley Risotto
Barossa Chook Thigh braised with Dried Apricots, Honey and Vinegar
Beef Shin with Pappardelle, Roasted Garlic and Parsley
Beetroot Risotto
Cabernet Beef Stroganoff
Chardonnay & Verjuice Pork Pasties
Chicken and Tarragon Sausages with Cumquats
Chicken Breast with Apricot and Green Peppercorn Stuffing
Chicken Breast with Cumquat and Verjuice Stuffing
Chicken Provencal
Chicken, Raisins, Capers, Olives, Almonds and Vino Cotto
Chicken with Pickled Figs, Lemon and Rosemary
Crispy Skin Salmon with Pea Puree
Crumbed Veal Cutlet
Duck Breast with Sour Cherries
Dukkah Crumbed Chook Breast with Fennel, Radish and Orange Salad
Fennel with Goat’s Curd and Verjuice
Fig and Fennel Barbecued Spatchcock
Ginger Chilli Lamb Ragout
Jerusalem Artichoke Soup
Kale, Preserved Lemon and Pine Nut Tart
Lamb Mince Moussaka
Macaroni Cheese
One Pot Chook
Oxtail with Orange, Olives and Walnuts
Pasta Rags with Prawns, Fresh Peas and Chervil
Pheasant Pie
Poached Squid with Olive and Orange Stuffing
Pork Loin Chop with Quince Glaze
Potato Gnocchi with Prawns
Pumpkin, Verjuice and Extra Virgin Olive Oil Risotto
Quince Glazed Quail
Rabbit with Pancetta, Prunes and Onions
Radicchio Risotto
Roast Barossa Chook with Preserved Lemon
Roasted Pheasant
Roasted Rack of Pork with Fennel and Prunes
Skate with Preserved Lemon and Olives
Slow Roasted Stuffed Lamb's Shoulder
Soused Herrings with Currants and Onions
Stuffed Quail with Raisins, Orange and Herbs
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