Scallops, avocado & bacon dust toast


The perfect Sunday morning summer brunch; this takes toast to the next level.  Bacon dust really adds an interesting texture, look, and flavour to this dish – and it’ll leave you wondering why you don’t have bacon dust on everything.  You can easily turn this into an entree by making smaller serves, or you could… Show me the rest…

Slow roasted pork belly salad with vinegar caramel


Crispy slow roasted pork belly with a vinegar caramel dressing and a basil, coriander and vietnamese mint salad. Pork Belly: Preheat the oven to 220°C.  Take the pork belly, and pat it dry with paper towels.  Score the skin in a criss-cross pattern with a sharp knife.  Rub the coriander, cumin and a good amount of… I want this one.

Burnt Butter Brioche Burger Buns


Arguably the perfect burger bun, it’s certainly on-trend with a lot of the local burger joints in Melbourne. The process isn’t easy, but the reward at the end is most definitely worthwhile!

A modern twist on Duck l’Orange


There’s nothing quite like the combination of duck and orange… here’s a slightly new take on it which you should be able to replicate at home (and hopefully do a less sloppy job of plating up the parsnip!). Mash: Cube the parsnips, and place into a pot, cover with cold water and bring to the boil,… Continue reading…

Carnitas (Pulled Pork) & Handmade Tortillas


There is nothing in my mind that comes close to this dish in terms of the pay-off to effort ratio. It’s extremely rewarding, and will provide you with enough food for a few days if you’re lucky! Pulled Pork: Take the pork shoulder, cut the skin off (leave a bit of fat if you can),… Read more…