Scallops, avocado & bacon dust toast

200849_10150222293165943_1523308_o

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… Learn how to make this.

Slow roasted pork belly salad with vinegar caramel

280696_10150323177200943_2452916_o

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… Learn how to make this.

Burnt Butter Brioche Burger Buns

IMG_0121

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

whO6e

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,… Give me the recipe!

Carnitas (Pulled Pork) & Handmade Tortillas

XU1Tk

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),… Learn how to make this.