Olive Tapenade

Country Pear Cake

Veal Scaloppini with Prosciutto and Sage

Salmon Gnocchi with Tomatoes, Capers & Olives

Choc Chip Banana Muffins

Herb-Crusted Salmon with Sun-Dried Tomato Sauce

Cherry Tomato & Spinach Quiche

Huon Salmon Cutlets with Lentils & Crispy Proscuitto

Mango Sorbet

Apple & Pecorino Salad

Nectarine Chutney

Roasted Honey, Soy & Ginger Ribs

Roasted Eggplant Tapenade

Shelf Life

Putting down pudding

Bounce back with broccoli

Vanilla creme brulee

Lemon oil

Crispy skin salmon

Rough olive mash

Basil oil

Roasted tomato soup

Arancini/Risotto

Cooking with Fabian Christoph

Top of the morning

Feeling super

Banana and Raspberry Muffins

Chicken and Celery Casserole

Frittata with Smoked Salmon

Cream of cauliflower soup

Seared Rump Steak served on Sweet Potato Mash with Steamed Greens and Red Wine, Mountain Pepper Jus

Seriously capricious

Non-alcoholic grape juice

Limonade

Going bananas

Eating for energy

John Austwick - Craigie Knowe Vineyard

Honey-infused grapes with warm goat curd