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… I want this one.

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… Tell me more…

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,… I want this one.

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),… Om nom nom!