Snacks, Baking
ANZAC Biscuits
The Country Women's Association
test-recipes
Vegan, Vegetarian, Gluten Free
Apple Sauce
Thanks to Gewürzhaus
Appetiser, Italian
Baccala Mantecato (Salt Cod Paste)
Chris Lillico
Head Chef, Fondata 1872 at Wellers
Appetiser, Seafood, Peruvian
Baked Scallops, Aji Mirasol and Black Garlic Butter
Alejandro Saravia
Head chef, Pastuso
Dessert, Greek
Baklava
Niki Louca
Culinary Teacher/Owner, My Greek Kitchen cooking school
Mains
Beef Cheeks, Winter Mushrooms and Roasted Celeriac
Daniel Giraldo
Head Chef, Maha Restaurant
Appetiser, French
Beef Tartare
Nicky Riemer
Head chef, Belotta Wine Bar
Easy Dinners
Beer Batter Fish and Chips
South Melbourne Seafoods & Georgie’s Harvest
Vegan, Vegetarian, Condiments
Beetroot and Pomegranate Relish
Caroline Gray
Owner/Food Consultant, A Bit of Jam & Pickle
Appetiser, Seafood
Beetroot Cured Ocean Trout on Blinis with Creme Fraiche
Dale Lyman
Chef/Professional Cookery Teacher, William Angliss Institute
Breakfast, Snacks, Baking
Brad’s Banana, Date and Walnut Loaf
Bradley Johnston
Canteen
Salad, Turkish
Bulgur Pistachio Salad
Alex Meimetis,
Head chef, Koy Restaurant
Appetiser, Easy Dinners, Soup, Vegetarian, Gluten Free
Butternut Pumpkin Soup
Neff Market Kitchen Cooking School
Mains
Caramelised Braised Pork Belly
Sam Bate
Head chef, Poacher and Hound
Dessert, Christmas
Cardamom Pistachio Pavlova with Rose Cream, Kiwifruit & Mango
Gewurzhaus
