Visit our Autumn compendium for recipes, seasonal ingredients and products.

• Anchovy Butter
• Anzac Biscuit and Burnt Fig Ice Cream Sandwiches
• Apricot and Ricotta Baked Cheesecake
• Barbecued Lemon Myrtle Prawns with Sorrel Mayonnaise
• BBQ Lamb on Rosemary Skewers with Grilled Zucchini Salad
• Blue Swimmer Crab Cakes with Verjuice Mayonnaise
• Chicken Braised with Figs, Honey and Vinegar
• Chicken Drumsticks with Raisins & Almonds
• Chicken Marylands with Quince Paste
• Chicken Thigh braised with Dried Apricots, Honey and Vinegar
• Chicken with Pickled Figs, Lemon and Rosemary
• Chocolate Mint Dessert Pot with Cherries
• Chook and Pork Terrine
• Christmas Pudding with Cumquat Brandy Butter
• Constitution Cake
• Crispy Skin Salmon with Pea Puree
• Crumbed Veal Cutlet
• Dukkah Coated Garfish with Chickpeas, Fennel and Parsley Salad
• Dukkah Hummus
• Extra Virgin Olive Oil and Verjuice Ice Cream
• Fig and Fennel Barbecued Spatchcock
• Fig, Prune and Red Wine Mustard
• Fish and Chips with Verjuice Mayonnaise
• Fish Wrapped in Vine Leaves
• Fruit Mince Tartlets
• Grilled Cauliflower with Almonds, Kale and Currants
• Grilled Octopus in Herb Paste with Rouille
• Grilled Squid
• Hummus with Roasted Pumpkin Seeds and Pinenuts
• Kangaroo Carpaccio with Cumquats, Green Peppercorns and Verjuice
• Kingfish Carpaccio
• Kingfish Sashimi with Wasabi Mayonnaise
• Loquat Jelly
• Marinated Chicken Skewers with Lemon, Capers and Thyme
• Morello Cherry and Dark Chocolate Ice Cream Parfait
• Morello Cherry Spoon Sweet
• Moroccan Barbecued Prawns
• Mozzarella, Pancetta & Basil Toastie
• Nectarine and Frangipane Flan with Verjuice Glaze
• No Bake Apricot, Almond & Ginger Slice
• Octopus with Olives, Caper Berry & Squid Ink Pasta
• Pear and Ginger Upside Down Cake
• Poached Peaches with Oat Buttermilk Pancakes
• Poached Squid with Olive and Orange Stuffing
• Potted Prawns
• Prawn Cocktail with Verjuice Mayonnaise
• Prawn, Feta and Watermelon Salad
• Ricotta Cheesecake with Grilled White Nectarines
• Roast Chook with Garlic and Verjuice
• Roast Quail Stuffed with Fig, Fennel, Lemon Zest and Tarragon
• Roast Turkey with Prune & Orange Stuffing and Cumberland Sauce
• Salmon Poached in Extra Virgin Olive Oil
• Salt and Pepper Squid with Verjuice Mayonnaise
• Sangiovese Verjuice and Honey Baklava
• Scallop Sashimi with Olive Oil and Lemon
• Scallops on Spinach with Verjuice Butter Sauce
• Sicilian Style Apricot Cheesecake
• Snapper with Sorrel and Pancetta
• Souffle Crepes with Apricot Jam
• Soused Herrings with Currants and Onions
• Summer Ice Blocks
• Sweet Potato Hummus
• Tray Roasted Chook with Herbs, Verjuice and Parsnips
• Upside Down Grape Cake with Verjuice
• Verjuice Custards with Pot Roasted Quince, Almond & Oat Crisp and Cream
• Vino Cotto, Raisin, Ginger and Lemon Shortbread
• Warm Verjuice Ricotta
• Zucchini with Verjuice and Nut Brown Butter