Recipes

Ingredients

1 bunch of asparagus
1 bunch of English spinach
1 bunch of watercress, sliced
A handful of roquette leaves, sliced
1 white onion, diced
1 clove of garlic, chopped
~50g butter
~80ml dry white wine
~250ml chicken stock
~120ml cream
1 tsp salt
¼ tsp ground white pepper

Method

Trim the woody ends from the asparagus, then cut into 2.5cm batons. Blanch the batons in salted water at a rolling boil for 90 seconds. Add the stem batons to the water first, then add the spear tips after 30 seconds. Pick the leaves from the English spinach, reserving the stems. Wash the leaves, and put them in a colander. When you're draining your asparagus, pour the boiling water over the spinach leaves to blanch them. Refresh the asparagus in ice water. Chop the spinach leaves roughly, then spread them out on a paper towel to cool and drain. In a medium-sized saucepan over medium-low heat, sauté the onion and garlic in the butter until soft and translucent. Add the wine and reduce by two-thirds. Add the chicken stock and reduce by threequarters. Add the cream and bring to the boil. Add the roquette and watercress and boil for 2 minutes. Transfer the mix to a jug blender and blitz until as smooth as possible. Pass the mix through a fine sieve, using a ladle to squeeze the sauce from the fibrous remains. Check the seasoning and add a touch more salt if required. Return the pot to the boil, add the asparagus and spinach.

Return it to the boil again, then serve immediately.

Ingredients

6 rashers of streaky bacon, finely sliced
½ a brown onion, finely diced
2 cloves of garlic, finely chopped
~80ml dry white wine
~300ml chicken stock
~200ml cream
½ tsp salt
¼ tsp ground white pepper

Method

In a medium-sized saucepan over medium heat, fry the bacon until rendered and crispy. No need to add fat to the pan; it makes its own. Add the onion, garlic, and butter and sauté until they're soft and translucent. Add the wine and reduce to a glaze. Add the chicken stock and reduce to a glaze. Add the cream and bring to the boil for 2 minutes. Transfer the mix to a jug blender and blitz until smooth.

Ingredients

300g sliced premium steak
1 tsp bi-carb soda
3 tbsp soy
3 tbsp oyster sauce
2 tbsp mirin
2 tbsp sesame oil
1/2 tsp white pepper
1 tbsp white sugar
~100ml water
2 tbs maize cornflour
½ bunch spring onions, cut to 3cm batons
2 cloves of garlic, finely chopped
~120 g snow peas

Method

Toss the sliced steak with the bicarb soda and set aside for 15-20 minutes to tenderise. Rinse thoroughly under cold water, then pat dry with paper towel. Finely chop the garlic and rub it into the beef. Set aside. In a small bowl, combine the soy sauce, oyster sauce, mirin, sesame oil, white pepper, and sugar. In a separate cup, mix the cornflour with the water to form a slurry. Heat a wok or large frying pan over high heat until just smoking. Add a splash of neutral oil and stir-fry the beef in batches until browned and just cooked through. Remove and set aside. Bring a small pot of salted water to the boil and briefly blanch the snow peas until just tender and bright green. Drain and set aside. Return all the beef to the pan, add the sauce mixture and the spring onion batons, and toss for a minute until everything is hot and well coated. Stir the cornflour slurry to recombine, then pour it in. Cook for another 30 seconds to a minute, stirring constantly, until the sauce thickens and turns glossy. Serve the stir-fry with steamed rice and the blanched snow peas on the side.

Ingredients

300g premium sliced beef
~80g prepared adobo paste
1/2 small fennel bulb, shaved
1/2 small red cabbage, shaved
2 spring onions, finely sliced
1/2 bunch pea shoots, roughly chopped
1 small carrot, grated
~120ml of your favourite slaw dressing
1 small cucumber, finely sliced in rounds
1/2 tsp salt
2 tbsp jalapeno sauce
6 white-corn tortillas

Method

Rub the sliced beef with the adobo paste until well coated. Cover and marinate in the fridge for at least 60 minutes. In a large bowl, combine the shaved fennel, cabbage, spring onions, pea shoots, and grated carrot. Add the slaw dressing and toss until everything is well coated. Set aside. Toss the sliced cucumber with the salt and green Tabasco. Let it sit for 10-15 minutes while everything else comes together. Heat a large pan over high heat. Add a splash of oil and cook the marinated beef in batches until browned and slightly charred in spots. Don't overcrowd the pan-aim for colour, not a steam. Warm the tortillas in a dry pan, on a grill, or in the oven wrapped in foil until soft and hot. Serve everything on platters: beef, slaw, dressed cucumbers, and tortillas, and let everyone build their own tacos at the table.

Ingredients

2 black apples
50g gof toasted hazelnuts
75gms brown sugar
60mls calvados
50mls water
1 tbsp olive oil
1 small eating apple

Method

In the preheated oven at 160C toast the hazelnuts for 15 minutes until heavily coloured. Remove the seeds from the black apples, chop roughly and soak in the calvados for 30 minutes, In a small saucepan, add the brown sugar and water, boil for 4 to 5 minutes to caramelise Add the black apple mix and continue to cook for 2 to 3 minutes until thickened, the alcohol will cook out from the mix in this time. Peel and dice the eating apple into ½ cm cubes, roughly chop the roasted hazelnuts Add the diced apple and chopped hazelnuts to the saucepan and stir to incorporate Allow to cool to room temperature before serving alongside the apple and hazelnut cake.

Ingredients

80g butter
2 tbsp olive oil
4 medium-sized leeks, cut to 2cm half-rounds
1 punnet of chestnut mushrooms, trimmed
2 brown mushrooms, cut into 1cm dice
2 cloves of garlic, minced
400ml chicken stock
Cracked black pepper

Method

Wash the leeks thoroughly, drain and pat dry. Melt the butter and add the garlic. Stir and sauté for about 2 minutes until fragrant. Add the brown mushroom dice and cook for an additional 2 minutes. Add the leeks and olive oil. Continue sautéing until the leeks are tender. Add the stock and bring to a vigorous simmer. Cook until the stock has reduced to a sticky glaze and the leeks are nearly breaking down. Keep for up to 5 days well stored and refrigerated. Scales up well.

Ingredients

2 small celeriac, peeled and roughly chopped
4 small waxy potatoes, peeled and halved
3 small leeks, trimmed and chopped into 5cm lengths
½ a savoy cabbage, chopped into large wedges
2 tbsp butter
300ml chicken or vegetable stock
Salt and pepper, to taste

Method

Preheat the oven to 160°C (fan). Arrange the celeriac, potatoes, leeks, and cabbage in a large baking dish. Dot the butter across the top and pour over the stock. Season lightly with salt and cracked black pepper. Cover tightly with foil or a lid and bake for 1 hour. Remove the cover and continue baking for another 45 minutes, or until the stock has mostly been absorbed and the vegetables are soft, caramelised in spots, and collapsing into each other. The leeks and cabbage will have relaxed into the mix, the potatoes should hold their shape but be buttery tender, and the celeriac will bring that deep, earthy sweetness you only get with proper long cooking. Serve warm, with extra slices of truffle and the buttery pan juices spooned over the top.

Ingredients

200g fresh peas, podded
150g baby carrots, peeled and sliced into rounds (roughly pea-sized)
1 small shallot, finely diced
1 tbsp unsalted butter
1 tsp honey
2-3 tbsp water
1 tsp finely chopped fresh marjoram
A few mint leaves, finely shredded (optional)
½ tsp salt

Method

Melt the butter in a small saucepan over medium heat. Add the diced shallot and cook gently for 2-3 minutes until soft and translucent, but not coloured. Stir in the honey and a few tablespoons of water to form a light glaze. Add the sliced carrots and cook for 2 minutes, then add the peas and salt. Continue cooking, stirring occasionally, until the liquid reduces and the vegetables are tender and glossy, about 3 or 4 minutes, tops. Add a splash more water if needed to keep things moving. Stir in the chopped marjoram and mint, if using. Serve immediately.

Ingredients

1 large 'beefheart' tomato
~100g fresh Mozzarella
A handful of basil leaves
Olive oil & red wine vinegar
Salt & freshly cracked black pepper

Method

Cut the tomato and mozzarella into half-centimetre thick slices. Layer alternating on your serving plate. Season with salt, pepper, oil, and vinegar. Tear over basil leaves. Dress with a little more oil and salt. Serve.

Ingredients

3 to 4 mid-sized carrots, bonus points for colour variety.
½ bunch of coriander
60 ml lemon juice
2 tbsp toasted sesame seeds
1 tbsp cumin seeds, cracked in a mortar & pestle

Method

Peel the carrots, then continue peeling, rotating slightly after each peel, so you end up with ribbons that are pretty uniformly shaped and sized. Strip the coriander leaves from the stem and finely chop them. Combine the prepped carrot, cumin seeds, and lemon juice in a bowl and let it stand for 20 to 30 minutes. Add the coriander, toasted sesame seeds and a drizzle of olive oil. Toss the salad thoroughly to combine and serve.

Ingredients

1 large zucchini
1 large tomato
4 basil stalks, leaves picked and chopped.
60g chevre, at room temp.
~2tbsp boiling water
1 tsp Dijon mustard
2 cloves of roasted garlic
½ tsp salt
¼ tsp ground black pepper
~50ml EV olive oil

Method

Crumble the chevre into a small mixing bowl and pour off the boiling water. Whisk until smooth before adding the mustard, salt and pepper. Combine well and refrigerate for ~15 minutes. When the heat has come out of it, whisk the olive oil into the mix as if you were making mayonnaise, in small amounts, combining thoroughly after each addition. In the meantime, preheat a BBQ grill to medium-high. Cut the zucchini in half lengthwise. Remove the core from the tomato and cut it in half. Dress the veg with a little neutral oil and salt. Grill until the tomato is soft and the zucchini is just cooked, retaining a touch of bite. Cut the zucchini into ~2cm slices on a heavy diagonal and scatter them on your serving plate. Remove the skin from the tomato, cut it into chunks and place it over the top of the zucchini. Dress with the dressing, chopped basil and a final drizzle of EV olive oil and crack of pepper.

Ingredients

1 chicken crown, wishbone in, trimmed of central cartilage
~40g fresh black truffle, thinly sliced
Cooking pins or toothpicks to secure the skin
Flaked sea salt
Olive oil

Method

Preheat the oven to 180°C (fan). Lay the chicken crown skin-side up and carefully loosen the skin across the breasts without tearing it. Slide the sliced truffle under the skin, distributing it evenly across both sides. The goal is an even visual marbling once roasted, and that signature 'mourning veil' appearance when sliced. Stretch the skin back into place and secure the edges with cooking pins or skewers to prevent shrinkage and moisture loss. Rub the skin lightly with olive oil and season with salt. Put the crown on a rack over a tray or roasting dish and roast for 25 minutes. You're aiming for golden, crisp skin and an internal temp of around 65-70°C in the thickest part of the breast. Rest the chicken uncovered for 10 minutes before slicing cleanly through the breast at the centre bone. Serve immediately, on top of your braised vegetables.

Ingredients

6-8 small baby carrots.
1 tbsp butter
1 tsp honey
Generous pinch of ground white pepper
1 tbsp curly parsley, chopped

Method

Cut the carrots into 2cm rounds. Don't even peel them. Boil the carrots in salted water until just soft. Drain and return to the warm pot. Add the butter, honey, white pepper and toss to coat. Stir in the parsley just before serving. Serve warm, with zero irony.

Ingredients

1 brown onion, roughly diced
3 heads of garlic, cloves separated and peeled
200ml EV olive oil
½ tsp salt

Method

Preheat a static oven to 100 °C In a baking dish sized to fit the ingredients snugly, combine onion, garlic, and oil. Cover with foil and slash a few steam holes. Bake for 90 minutes. Over a bowl, strain through a fine sieve to separate the oil from the garlic and onions. Over a separate bowl, use a spoon to push the garlic and onions through the sieve. Scrape it from the bottom of the sieve, then add the salt to the puree and stir to incorporate. Use immediately, or refrigerate for ~14 days, or jar and follow sterilisation procedures.

Ingredients

½ sugarloaf cabbage, finely shredded
2 cucumbers, cut into long ribbons
1 bunch of basil, leaves picked and sliced
2 spring onions, finely sliced
2 carrots, grated
100g fresh peas, shelled, blanched, refreshed
60ml lemon juice
1 tsp honey
1 tsp Dijon mustard
3 tbsp EV olive oil
Salt and white pepper to taste

Method

Mix the cabbage, cucumber ribbons, basil, mint, and spring onion in a large bowl. Whisk the vinegar, lemon juice, sugar, mustard, and oil until the dressing is smooth. Season with a pinch of salt and a little white pepper. Pour the dressing over the slaw and toss gently so the ribbons stay intact. Taste and adjust the seasoning if needed. Serve cold, ideally within half an hour, while everything is crisp and bright.

Ingredients

1 Bunch of market carrots, peeled, stems trimmed to 4cm.
½ cup hare confit oil (or duck fat or olive oil)
2 tbsp mascarpone
4 sprigs fresh tarragon, very finely chopped
Pinch of salt
2 scrapes of lemon zest
2 tbsp EV olive oil
2 tbsp roasted hazelnuts, toasted and roughly chopped
Chive tips, to garnish

Method

Preheat your oven to 110 °C. Using a turning knife, clean the shoulders of the carrot thoroughly, using the tip to scrape out a valley between the shoulder and where the stems meet the root. Trim the stem to 3cm at a 45degree angle. Liquify your confit fat in a pan. Add the carrots and bring to ~110 °C. Put in the oven and cook for about ~35-40 minutes, depending on size. You want fork-tender but not mushy. Remove gently and drain on a paper towel. Meanwhile, stir tarragon, lemon zest, salt and olive oil together until well combined. In a separate bowl, add the tarragon mixture to the mascarpone and stir vigorously to prevent it from splitting. Refrigerate until it has regained some stiffness. On your service plate, spoon out the mascarpone to a neat round pool, and place the carrots on top. Garnish with a neat line of chopped hazelnuts and chive batons, and drizzle over a tiny amount of confit fat as a finishing touch. It should sit in golden droplets against the greenish-white of the mascarpone.

Ingredients

1/2 fennel, shaved
1/2 black radish, julienned
1/4 small savoy cabbage, shaved
2 spring onions, finely sliced
8 to 10 fennel fronds, picked and finely chopped
1 leaf of sugarloaf endive, finely sliced
Salt and cracked black pepper
60ml of your best vinegar
~80ml of your best olive oil

Method

This slaw is all about preparation. Combine all the ingredients in a large bowl, season generously with salt and cracked black pepper, and dress with your best vinegar and olive oil just before serving. What makes the difference here is how evenly and finely you slice everything. It's absolutely worth investing in a mandolin for this. Using one takes this slaw from good to restaurant-grade. Excellent with meats and seafood, such as flathead. Particularly good with your favourite roast potatoes

Ingredients

8 fillets of garfish, cut in half
2 tbsp oyster sauce
1 tbsp soy sauce
1 tsp rice wine vinegar
60g + 100g cornflour
Oil for frying

Method

Combine the oyster sauce, soy sauce and vinegar in a bowl, then add the garfish fillets. Toss gently to coat and let them marinate for about 30 minutes. Garfish is delicately flavoured, so don't overdo it. This quick soak is plenty. Sprinkle the first 60 grams of cornflour over the fillets and mix until they are evenly coated. It'll form a light, sticky layer that clings to the fish. Dredge each fillet through the remaining cornflour, shake off any excess and fry in batches at 180°C until golden and crisp. Don't overcrowd the oil, and let it return to temperature between rounds. Serve hot, with your favourite dipping sauce or condiment, everything from lemon and salt to hot sauce or wasabi would be excellent. These are also especially good with the slaw that follows.

Ingredients

4 large eggs
120gms brown sugar
60gms caster sugar
175mls olive oil
½ tsp cinnamon
½ tsp vanilla powder
200 grams hazelnuts, lightly toasted
60 grams of almond meal
1 green apple
1 tbsp lemon juice
2 tbsp water

Method

Preheat your oven to 160C Line a 22 cm spring-form cake tin with baking paper, bottom and sides Ensure the hazelnuts have cooled completely. In a food processor, pulse the hazelnuts until quite fine (about the texture of almond meal). Using an electric mixer with a whisk attachment, whip the eggs and sugar until light and fluffy. The sabayon should be smooth when rubbed between your index finger and thumb. With the mixer still running, slowly drizzle in the olive oil, taking care not to break the emulsion. In a separate mixing bowl, mix the ground hazelnuts, almond meal and cinnamon. Peel and grate the apple, and mix it with the water and lemon juice. Fold the hazelnut mixture into the egg mixture. Fold in the grated apple and pour the mixture into the prepared cake tin. Cook in the preheated oven for 30 to 35 minutes, or until the cake passes the skewer test. Remove the cake from the oven and allow to cool completely before serving.

Ingredients

1 red sugarloaf cabbage
The reserved beef short rib fat
Juice of one lime
1 tbsp brown sugar
2 tbsp fish sauce
1 tsp soy sauce
1 bird's eye chilli, seeded and finely chopped
¼ bunch of coriander, finely chopped

Method

Preheat your BBQ grill to a medium heat. They have a high sugar content, are too hot, and they'll burn before they're cooked properly. Cut the cabbage into quarters. Make a diagonal slice across the base of each stem to remove the tough stem, taking care not to separate the leaves from the stem. Rub each face of each quarter with the solid, reserved beef fat, working it into all the small spaces between the leaf layers. Put the cabbages on the grill for about 4 minutes on each side, then flip them over and cook for a couple of minutes on their backs. If your grill has a lid, closing it during the final two minutes helps the finished product. While the cabbage is cooking, prepare the dressing by mixing all ingredients thoroughly in a bowl. Plate the cabbage and spoon over the dressing. A few whole coriander leaves would look nice, but they're not necessary.

Ingredients

4 to 6 small (8 to 10 cms) zucchinis
3 tbsp chevre
Leaves from 4 sprigs of mint
2 tbsp hazelnut dukkha

Method

Cut the zucchinis in half lengthways and grill them on a BBQ or griddle plate until just cooked through, retaining some bite and texture. Allow to cool slightly, then slice into 2cm strips on a heavy diagonal While the zucchinis are cooling, strip the mint leaves from the stems and slice them finely. Scatter the zucchinis across a wide serving plate, then dress them with the chevre, mint, and dukkha in that order. Finish with a sprinkle of sea salt and a drizzle of olive oil

Ingredients

4 large Dutch Cream potatoes
Salt
Neutral oil for frying

Method

Our four potatoes, weighing 982 grams, yielded 913 grams of chips. We dispensed with the 2% salinity cold-water soak, opting instead for a simple wash until the water was clear. We did a 5-minute big-pot blanch at 1.5% salinity, followed by an ice-water refresh. Drained, mildly agitated, and laid on a paper towel and air -dried for 30 minutes. Then, we performed an oil blanch at 150 °C for 4 minutes in two batches. The oil - blanched chips were refrigerated until cold, about 2 hours. One batch was cooked at this two-hour mark. The next batch has been left in the fridge for 24 hours, uncovered, to allow further surface drying. Batch A was fried at 180°C for 4 minutes. Batch B was fried at 170 °C for 4.5 minutes.

Ingredients

160 g egg whites
200 g caster sugar
12 g maize cornflour, sifted
5 g white vinegar
200ml whipping cream
1 tbsp caster sugar
~ ¾ recipe passionfruit curd
Berries, cherries, and one fresh passionfruit
Pure icing sugar, for dusting

Method

Preheat your oven to 160 °C (conventional, not fan). Line three flat baking trays with baking paper. Put the egg whites into the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until soft peaks form. With the mixer running, add the caster sugar a tablespoon at a time, allowing each addition to dissolve before adding the next. Once all the sugar is incorporated, increase the speed to high and whisk until the meringue is thick, glossy, and holds firm peaks. Sprinkle the sifted cornflour over the meringue, add the vinegar, and whisk briefly on low speed just to combine. The mixture should remain dense, smooth, and shiny. Divide the meringue evenly between the three prepared trays. Using a gooseneck palette knife or the back of a spoon, spread it out into loose, rectangular sheets about 1.5-2 cm thick. Keep the shapes casual rather than precise, but aim for roughly even thickness so they bake consistently. Place the trays in the oven, then immediately reduce the temperature to 100 °C. Bake for 75 to 90 minutes, rotating trays halfway through if needed, until the meringue sheets are dry to the touch and lift cleanly from the paper, but still marshmallow-soft inside. Turn the oven off, prop the door open slightly, and allow the meringue to cool completely in the oven. When ready to assemble, whip the cream with the caster sugar until it holds soft peaks. To assemble, place one meringue sheet onto a serving platter. Spread over a layer of curd, then cream, then repeat, making sure you have sufficient cream and curd for a top layer. Garnish liberally with the berries and cherries Dust lightly with icing sugar just before serving.

Ingredients

1 small grey pumpkin
½ small cabbage
1 small brown onion
½ cup of chicken stock
4 rashers streaky bacon
1 tbsp butter
1 large pink-eye or similar waxy potato
2 cloves of garlic
1 tsp seeded mustard
1 tsp salt
1 tsp thyme leaves
A tiny pinch each of nutmeg, cinnamon, and sweet paprika.

Method

Preheat an oven to 150 °C Leaving the stem intact, cut the top 2.5 cm from the pumpkin and reserve it. Scoop the seed pulp to create your hollow. Brush the inside with olive oil and season with the salt. Do the same to the inside of the lid. Put the lid back on the pumpkin and bake in the oven for about 45 minutes. While it's baking, finely slice the cabbage, onion and garlic. In a hot pan, cook off the bacon until it's crispy. Drain on a paper towel and reserve. Turn the heat down to medium -low. In the bacon pan, add the butter, onions, and garlic and cook briefly. Add the cabbage and continue cooking until the mi xture is homogeneous and tender. Add the mustard, spices and a pinch of salt. Peel and cut the potato into a.5cm dice, then add it to the pan with the chicken stock. Turn the heat up and cook until the chicken stock begins to glaze and coat the ingredients. Remove from the heat and set aside. Remove the pumpkin from the oven. If there is any excess water in the cavity, remove it using a spoon or paper towel before stuffing the cabbage mix into the pumpkin. Place the lid back on and continue baking until the pumpkin passes the skewer test and the potato is cooked, about 35 to 45 minutes more.

Ingredients

4 slices of sourdough bread
4 rashers chilli streaky bacon
2 eggs
1 medium ripe tomato, sliced
1 small handful of roquette
2 tsp basil pesto
1 tbsp zucchini pickles (or more, to taste)
1 tbsp neutral oil (if needed)
Salt and freshly cracked black pepper

Method

Place the bacon in a cold pan and turn the heat to medium. Cook slowly until crisp and golden, rendering out as much fat as possible. Set the bacon aside on paper towel, leaving the fat in the pan.

Crack the eggs into the pan and fry to your liking, basting the whites with a little of the hot bacon fat as they cook. Season with salt and pepper. Remove and set aside.

Wipe out the pan if needed, then return it to medium heat. Add a little oil if there's not enough fat left. Fry the sourdough slices in the pan until golden and crisp on both sides.

To assemble, spread one slice of toast with basil pesto. On the other layer, the roquette, tomato slices, and zucchini pickles. Top with the bacon and fried egg, then close the sandwich.

Slice in half and serve immediately, with plenty of napkins.

Ingredients

1 whole egg
2 tbsp of white wine vinegar
2 tbsp water
1 tsp of Dijon mustard
1 clove of garlic
½ tsp salt
¼ tsp ground white pepper
300ml neutral oil
½ a small green cabbage
1 large carrot
½ a white onion
Leaves from 2 stems of basil
½ cup mayonnaise recipe
¼ cup sour cream
½ tsp cracked black pepper
½ tsp salt

Method

Blend all ingredients except the oil in a blender or with a stick blender. Slowly add the oil, making sure it is correctly emulsified before adding more Store in a sterile container in the coldest part of the fridge. Can be used immediately or benefits from a couple of hours in the fridge. Slice the cabbage and onion into 2mm strips. Grate the carrot and slice the basil leaves finely. Mix the vegetables and the remaining ingredients thoroughly in a large mixing bowl.

Ingredients

3 brown onions, peeled and finely sliced
60ml neutral oil
2 tbsp brown sugar
1 tbsp balsamic vinegar
1 tsp salt
2 tbsp basil pesto
2 x ~200g filet steaks
~60g scamorza, grated
2 pieces of focaccia, split
1 tomato, sliced thick
½ bunch of roquette

Method

Heat the oil in a pan over medium-low heat. Add the sliced onions, brown sugar, balsamic vinegar, and salt. Cook slowly, stirring occasionally, until the onions are deeply caramelised and jammy. This will take around 40 to 45 minutes. Set aside and keep warm.

Season the steaks and sear them on a hot grill until nicely browned. Flip, then top each with grated scamorza. Cover loosely with a lid or metal bowl for the final minute of cooking to help the cheese melt. Cook to your preferred doneness, then rest the steaks for at least 5 minutes.

While the steaks are resting, toast the focaccia halves, cut-side down, on your grill

To assemble, spread basil pesto onto the base of each piece of focaccia. Add the caramelised onions, followed by the sliced tomato and rocket. Place the rested steaks on top, close the sandwich, and serve hot.

Ingredients

2 tart, crisp eating apples
2 stalks of celery
80g walnuts
12 - 15 red table grapes, halved
3tbsp mayonnaise
Sea salt and freshly cracked black pepper

Method

Apples, celery, grapes, walnuts. It astounds us that the Waldorf salad hasn't made a triumphant comeback on Tasmanian menus. Its ingredients are so quintessentially Tasmanian. It is so, so easy. It can be interpreted and re-interpreted . It's dressed in mayonnaise, so it's automatically delicious. We honestly struggle to think of any drawbacks to this classic. It should be a staple of your repertoire. We make it probably once a week during autumn. It works perfectly as a table salad with almost any European -influenced meal , but particularly well with a piece of grilled, meaty white fish.

Ingredients

200 ml milk
200 ml pouring cream
200 ml mascarpone
Two fresh bay leaves
2 tbsp honey
¼ tsp vanilla paste/powder
5 grams (1 leaf) titanium gelatine

Method

Soften the gelatine in cold water. Put all your moulds on a tray, and make space in the fridge for the tray. In a small pot, bring the cream and milk to a near-boil with the vanilla, honey, and bay, taking care not to boil. Boiling harms the cream's setting power and the panna cotta's final texture. Infuse at near-boil for a few minutes, then remove from the heat, cover, and cool to about 60 degrees. Remove the bay leaves and discard. Stir in the gelatine, making sure it is fully dissolved and incorporated. Remember to only use a wooden spoon for this; you do not want to incorporate any air into the mix. Make sure the mix has cooled to room temperature, and that your mascarpone has come up a bit from fridge temperature. Put the mascarpone in a separate bowl. Pour about 100ml of the cream mix onto it and stir vigorously to incorporate. Then, stir this mascarpone mix back into the main cream mixture. Pour the mix into your desired molds and refrigerate for at least 3 hours, preferably overnight.

Ingredients

6 large potatoes (Yukon gold, Bintjie, or Dutch cream)
100ml cream, warmed
80g butter, cold and diced
¼ Salt
¼ tsp ground white pepper
Tiny pinch of nutmeg

Method

Preheat your oven to 200 °C and roast the potatoes until they have a solid jacket and a skewer passes through very easily, about an hour.

Allow to cool slightly. Cut them in half, spoon out the flesh and pass it through a potato ricer into a medium-sized saucepan.

Over a low heat, incorporate the butter cube by cube using a rubber spatula, taking care not to break its emulsion.

Add a splash of the cream and incorporate vigorously, repeat until the cream is used.

Seasonings and incorporate well. Taste and add tiny touches of salt if necessary.

Ingredients

2 bunches of basil, leaves picked and stems finely sliced
¼ tsp salt
1 clove of garlic
80g parmesan, finely grated
60g walnuts, toasted
~80ml EV olive oil

Method

Blanch the basil leaves and stems in boiling salted water. Add the stems t o the water first, then add the leaves after 30 seconds. Wilt and drain immediately. Refresh in iced water. Squeeze out as much water as possible from the basil, then roughly chop and set aside on a paper towel. Add the salt and garlic to the mortar and grind to a fine paste. Add the basil and pound until the leaves break down and the mixture is reasonably homogeneous. Use splashes of olive oil to help lubricate it as you pound and grind. Add the nuts and repeat. Keep grinding and adding oil, about one tablespoon at a time, grinding each time to incorporate. Add the parmesan and grind gently until it's just incorporated.

Ingredients

3 large flathead fillets
1 tbs vegetable oil
1 clove garlic, finely minced
1 tbsp + 2 tbsp butter
3 tbs flour
Zest and juice of half a lemon
2 tbsp chopped chives

Method

Slice the flathead fillets in half, separating the belly from the loin along the natural seam. Dust the pieces lightly with flour. This helps them colour in the pan and gives the sauce something to cling to later. Heat the oil in a large pan over medium heat. Place the fillets, flour-side down, and cook until golden. Flip gently, then add 1 tablespoon of butter and the garlic. Let it sizzle briefly. Add the lemon zest and ju,ice and bring it to a boil. As soon as the fish is just cooked through, remove it from the pan and set aside to rest. Take the pan off the heat. Add the remaining butter into the pan slowly, stirring to emulsify, then add the chives and a few cracks of black pepper. Spoon the sauce over the fish to serve.

Ingredients

500g pork mince
1 fennel bulb, finely diced
1 onion, finely diced
2 cloves garlic, minced
100ml dry white wine
300ml chicken stock
Olive oil
Salt and pepper

Method

Form the pork mince into small meatballs-golf-ball sized or a bit smaller. Season well with salt and pepper. Heat a splash of olive oil in a wide pan and brown the meatballs on all sides, working in batches if needed. Set them aside once they've developed colour. In the same pan, lower the heat and add a little more oil if needed. Cook the fennel, onion, and garlic slowly until soft and aromatic-about 10-12 minutes. Deglaze the pan with white wine, scraping up any fond. Let it reduce slightly, then add the chicken stock and bring to a simmer. Return the meatballs to the pan, cover loosely, and cook gently for another 10-12 minutes, or until the sauce has thickened slightly and the meatballs are cooked through. Serve with crusty bread, pasta, or over soft polenta.

Ingredients

3-4 pork sausages, skins removed
1 fennel bulb, thinly shaved
1 small onion, thinly sliced
2 cloves garlic, minced
100ml dry white wine
2 tbsp butter
Pasta of your choice (short shapes work well)
Salt, pepper, olive oil

Method

Bring a large pot of salted water to the boil and cook the pasta until just shy of al dente. Reserve a good 100ml or so of pasta water before draining. Strip the sausage casing. In a wide pan, cook the sausage meat over medium heat, breaking it up into small pieces as it browns. Once caramelised and cooked through, remove it from the pan and set aside. Lower the heat slightly and add a splash of oil. Cook the fennel, onion, and garlic until soft and fragrant. Deglaze with white wine, reduce slightly, then return the sausage to the pan. Add the cooked pasta, a knob of butter, and a splash of the pasta water. Toss everything together over low heat, allowing it to emulsify into a light, glossy sauce. Adjust seasoning and serve hot. A few chilli flakes as seasoning is delicious if you're into it.

Ingredients

1 bunch of oregano
1 bunch of spring onions
1 bunch of parsley
6 anchovies
2 tbsp capers
4 cloves of garlic
1 tbs ground white pepper
1 tsp salt
500g salted butter
500g baby potatoes

Method

Roughly chop the oregano, spring onions, parsley, anchovies, capers, and garlic. Place them in a food processor with the white pepper and salt, and blitz into a fine, homogenous paste. With the processor running, add softened butter in small batches until fully incorporated. Go gradually to avoid splitting the mix. Once smooth and uniform, transfer to a container and let it sit at room temperature for an hour to infuse. Then refrigerate overnight. The next day, gently melt the compound butter in a saucepan over low heat. Once entirely melted, decant the clear fat from the solids, leaving the residue behind. Place the baby potatoes in a baking dish and cover them with the clarified butter. Bake in a static oven at 110°C for about 90 minutes, until completely tender. If you're feeling fancy, you can caramelise the leftover solids and buttermilk in a pan until golden and spoon them over the finished potatoes. Or, if you're up for an experiment, sterilise and culture them to see where it takes you.

Ingredients

500g medium-sized pink-eye potatoes
1 tbsp neutral oil
1 tsp salt
100 g sour cream
75 ml mayonnaise
100 ml buttermilk
1 tbsp dried basil
1 tbsp dried dill
1 tsp dried oregano
6 sprigs of parsley, finely chopped
½ tsp ground white pepper
½ tsp salt
12 chives, finely chopped

Method

Preheat your air fryer or fan oven to 200 °C. Toss the potatoes with the oil and one teaspoon of salt, then spread them out in a single layer. Roast until the skins are golden and crisp and the centres are tender. As the potatoes go in, make the ranch dressing. Whisk together the sour cream and mayonnaise. Whisk in the buttermilk in two or three additions. Add the dried basil, dried dill, dried oregano, parsley, white pepper, and ½ teaspoon of salt. Refrigerate the dressing while the potatoes cook so it can cool and thicken. When the potatoes are ready, spoon a quarter of the ranch over a large platter. Pile the hot potatoes on top and drizzle with half the remaining dressing. Finish with the chopped chives and serve the rest of the ranch on the side.

Ingredients

2 medium beetroots
1 X sausage
1 long red chilli
1 long green chilli
1 tbsp hazelnuts
1 tbsp EV olive oil
1 tbsp apple cider vinegar
1 tbsp finely sliced chives

Method

Preheat your oven to 180C. Put the unadorned beetroots into the oven until they pass the skewer test (that is, a skewer passes through with no resistance). This could take up to 90 minutes. In the meantime, deseed and finely dice the chillies. Mix them with a little salt, cracked black pepper, then the olive oil. Set aside to steep. Put the hazelnuts on a small baking tray and roast in the oven until they're a toasty brown, about 10-12 minutes. Remove the sausage meat from the casing and break it into small chunks. Fry the chunks in a hot pan with some vegetable oil until thoroughly crispy. Remove from the pan and drain on paper towel. Don't discard the fat. When the beetroots are cooked, remove them from the oven and, using a knife, remove the skin and root end. Slice into ½ cm slices and layer them on the bottom of your serving dish. Season with salt, cider vinegar, and a tablespoon of the sausage fat. Next, add your fried sausage pieces. Then, spoon over the diced chillies and their oil, sprinkle with the hazelnuts and chives and serve.

Ingredients

¼ pumpkin wedge
2 heads of new-season garlic
1 tsp salt
½ tsp ground white pepper
1 tsp seeded mustard
2 tbsp honey
8 sprigs of thyme, leaves picked

Method

Preheat your oven to 140 °C. Pull a sheet of foil big enough to wrap the garlic heads. Place the garlic heads on a small piece of baking paper before wrapping them neatly in the foil. Bake until they're very soft, about 90 minutes. Remove the seed pulp from the pumpkin wedge, then cut a flat spot on the bottom of the wedge so it will sit stable and level. Cut about 2cm off the tips of the wedges. Repeat the foil process, and place the pumpkin upright in the oven. Remove it after 60 minutes. Remove the garlic from the oven and allow it to cool enough to handle. Turn the oven up to 190 °C. Using a spoon, remove the roasted cloves from one head of garlic. Reserve the other head for another dish, another time. In a small bowl or with a mortar & pestle, smash the garlic, salt, and pepper until very smooth. Stir in the mustard and honey, along with ¾ of the thyme leaves, and combine thoroughly. Remove the pumpkin from the foil, and paint it with the glaze. Return it to the oven until it's golden, and the glaze is sticky and caramelised. Rest for up to 15 minutes before sprinkling with the remaining thyme leaves and serving.

Ingredients

2 beef steaks (or pork, venison, or wallaby), about 150g each
Salt and cracked black pepper
plain flour, for dusting
2 + 1 tbsp butter
1 punnet of oyster mushrooms
½ a brown onion, sliced
2 cloves garlic, finely sliced
60ml dry Marsala
150ml cream

Method

Place each steak between two sheets of baking paper and gently pound it to an even thickness of about 1cm. Season generously with salt and pepper, then dust lightly in flour, shaking off the excess.Heat a large frying pan over medium-high heat. Add two tablespoons of butter. When the butter is foaming, add the steaks and cook for about 1-2 minutes on each side, or until just cooked through and golden brown. The butter will be starting to caramelise a little. Remove and set aside, loosely covered with foil.Turn the heat down a little, then add the remaining tablespoon of butter, the onion, and the mushrooms. Cook for 4-5 minutes until the mushrooms have released their moisture and are starting to colour. Add the garlic and cook for another minute.Deglaze the pan with Marsala, scraping up any browned bits from the base. Set it alight if you want. Let it reduce by about half, then add the cream and stir until well combined. Simmer gently for 1-2 minutes until slightly thickened.Return the steaks and any resting juices to the pan, turning to coat in the sauce. Warm through for 30 seconds, then serve topped with your sides of choice. Make it something French, like the galette from a few weeks back. Just to annoy the Italians.

Ingredients

1 Bunch of market carrots, peeled and halved lengthways
1 tsp ground cumin
½ tsp ground coriander
1 garlic clove, grated
Juice of ½ lemon
2 tbsp EV olive oil
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint
Salt and freshly ground black pepper

Method

Preheat a BBQ or stovetop grill plate to medium-high. Steam or blanch the carrot batons until just tender. Drain and pat dry. Get them on the grill, cut side down first, to get some char and colour. Flip and turn the grill off. While they're grilling, mix cumin, ground coriander, garlic, lemon and oil in a medium-sized mixing bowl. Cut the grilled carrots at an angle into ~3cm fun-chunks, then toss them through the cumin mix. Toss through the herbs, combine well and serve warm. Labneh or feta work really well on top if you like, or dressing these over a plate of hummus is fantastic, too.

Ingredients

2 racks of pork ribs
4 tsp salt
2 tsp cracked black pepper
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
~500ml of your favourite BBQ sauce
Small handful of parsley, chopped

Method

Heat your oven to 140 °C. Pat the ribs dry and peel off the thin membrane from the underside. Mix the salt, pepper, smoked paprika, garlic powder, and onion powder, then season the ribs all over. Let them sit for 30 minutes. Spread three-quarters of the BBQ sauce over both sides of the ribs. Line a baking tray with a double layer of foil, then a sheet of baking paper. Lay the ribs on top. Cover with another double layer of foil, sealing the edges well. Bake for 3 hours. Uncover the tray, baste the ribs with the remaining sauce and the cooking juices, and return them to the oven uncovered. Bake until the ribs are sticky, the edges are caramelised, and the sauce in the bottom of the tray is thick and glossy. This usually takes 20 to 30 minutes, depending on your oven. Rest for ten minutes, slice between the bones, and scatter with chopped parsley.

Ingredients

2kg cooking apples
250g caster sugar
¼ tsp ground cloves, mustard powder, and ground nutmeg, salt
1 x 2cm piece of cinnamon quill
100ml apple cider vinegar

Method

Peel, core, and roughly chop the apples, placing them in water as you go to prevent oxidation. Add all ingredients to a large, heavy-based saucepan with a small splash of water. Place over medium heat with a lid on and cook until the apples begin to break down, about 5 minutes. Remove the lid and continue cooking until the mixture caramelises, stirring regularly to prevent burning. Once the apple mixture begins to caramelise, keep it from sticking to the bottom of the pan by stirring very regularly, if not constantly, toward the end. Once the mixture has reached a rich brown colour, remove it from the heat and perform a few fridge tests, put a little on a plate and refrigerate it for 10 minutes, to check the consistency. You want it set but spreadable, like butter. It stores well in the fridge in a sterilised jar, and will be shelf stable if bottled correctly.

Ingredients

300g white fish
400g mashed potato
2 cobs sweetcorn
A handful of fresh basil leaves
2tbsp EV olive oil
1 egg
80g plain or GF plain flour
Zest and juice of one lemon
1tbsp each of finely chopped chives and parsley
1 tsp each of paprika and white pepper

Method

Cook the potatoes in salted boiling water. Do the same with the sweetcorn cobs. While the potatoes are boiling, season your whitefish on a tray lined with baking paper with a little salt, lemon zest, chives, and 1 tbsp of olive oil. Cook under a medium-high grill until just cooked through. Remove, using a fork, roughly flake the fish. Set aside. Slice the basil and strip the kernels from the corn cobs. Using a potato ricer, mash the potatoes into a large mixing bowl. Add the fish, corn, and the other remaining ingredients to the bowl. Using clean hands, work the mix into a dough that should come away from the sides of the bowl. Note: You can cautiously add small amounts of extra flour if needed to achieve this, but too much will, counterintuitively, have the opposite effect. Rest the dough in the fridge for 30 minutes before shaping it into eight to ten cakes. Preheat a fan-forced oven to 160 C. In a heavy frying pan over medium-high heat, fry the fish cakes until they have a deep golden crust on each side, then transfer them to the oven to finish for 8 to 10 minutes. In the pan if it fits, on a tray if it doesn't. Serve with a wedge of lemon and a couple of tablespoons of the salsa fresca

Ingredients

2 birds-eye chillies, finely chopped
1 clove of garlic, minced
1 tbsp coriander stems, finely chopped
2 tsp palm sugar
60ml fish sauce
60ml lime juice
60 ml neutral oil
¼ tsp salt
1 ~250 g beef steak
~100g rice noodles, soaked and refreshed
~80g bean shoots
½ a tomato, diced
¼ a red onion, finely sliced
½ a cucumber, diced
½ bunch each of mint, coriander, Thai basil

Method

In a mortar and pestle, grind the chopped chillies, garlic, coriander stems, palm sugar, and salt into a smooth paste. Add the fish sauce and lime juice, stir to combine, and set the dressing aside. Lightly brush the steak with a little dark soy sauce. Heat a pan or grill until very hot and sear the steak quickly on both sides. Aim for rare. Remove from the heat and rest while you prepare the salad. In a large bowl, combine the soaked and refreshed rice noodles with the bean shoots, tomato, red onion, cucumber, and herbs. Dress with half the dressing and toss gently to combine. Slice the rested steak thinly against the grain. Drizzle with the remaining dressing. To serve, divide the salad between bowls, top with the sliced beef, and finish with your choice of garnish. Chopped toasted peanuts, fried shallots, more herbs, or extra chilli would all be appropriate. You could use all of them if you like. Serve immediately.

Ingredients

1 Bunch of market carrots, peeled and julienned
2 tbsp fish sauce
Juice of 1 lime
2 tsp caster sugar or palm sugar
½ red chilli, finely chopped
2 tbsp roasted peanuts, crushed
1 tbsp coriander stems and leaves, finely chopped

Method

Mix the fish sauce, lime juice and sugar until dissolved. Pour over the julienned carrot and toss to coat. Let it sit for 5-10 mins to soften slightly. Just before serving, fold through the chilli, peanuts, and coriander. Serve cold or room temperature. Works really well with grilled pork and rice, or if you let it macerate and soften for an hour or two, it's amazing over a BBQ piece of meaty fish.

Ingredients

2 large potatoes, peeled and cut into 2cm dice
100g bacon or speck, diced
100g Tilsit, cut to 1cm dice
1 small brown onion, thinly sliced
2 cloves of garlic, sliced
¼ green cabbage, sliced
60g butter
1 ~65g egg
120g flour + more for dusting
1tsp salt
1 tsp seeded mustard
1 tbsp Worcestershire sauce
~600ml stock or water
Vegetable oil for frying

Method

Preheat the oven to 180°C.In a large sauté pan or shallow casserole, melt the butter and gently cook the onion, garlic, and cabbage until they are softened and fragrant. Add the salt, Worcestershire sauce, and mustard. Stir briefly to coat, then add the potatoes and stock. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender and most of the liquid has evaporated. You're after a thick, reduced mixture. While that's ticking over, fry the bacon or speck in a separate pan until crisp. Set aside to cool slightly. Once the potato mixture is cooked, transfer it to a large mixing bowl and allow it to cool to room temperature. Add the egg, flour, cooled bacon, and diced Tilsit to the bowl. Using your hands, mix until you have a cohesive, workable dough. Form into patties, or use egg rings for extra neatness, and dust lightly with flour. Fry the patties in vegetable oil over medium heat until golden and crispy on both sides. Transfer to the oven and cook for about 5 minutes, or until thoroughly cooked through. Serve hot with grilled meats, a crunchy salad, and your choice of condiments. Pickles, mustard, or even a horseradish cream wouldn't go astray.

Ingredients

2 tbsp vegetable oil, or bonus points for lard or suet.
400g venison leg meat, cut into 3cm cubes
100ml red wine
50ml dry sherry
2.5l chicken stock
1 brown onion, finely diced
4 cloves of garlic, minced
1 small leek, finely sliced
1 small celeriac, finely diced
2 small carrots, finely diced
¼ cup steel-cut oats
Sea salt, ground white pepper, chopped parsley and EV olive oil to serve

Method

Season the venison with salt. In a heavy-based pot over medium-high heat, sear the meat in the fat in small batches until well browned on all sides. Don't crowd the pan, and don't rush it. Good colour now pays off later. Set the seared meat aside. Lower the heat slightly and add a dash more oil if needed. Soften the diced onion and garlic in the same pot, stirring often and scraping up any golden residue. Once they're aromatic and translucent, return the meat to the pot and pour in the red wine and sherry. Bring it to the boil and reduce for a few minutes. Add the chicken stock, bring it to a gentle simmer, then reduce the heat to low and cover the pot. Let it cook for about 2 hours, periodically skimming any foam or impurities that rise to the surface. Meanwhile, prep your leek, celeriac, and carrots. After the initial simmer, add the vegetables and steel-cut oats. Cook for another 45 minutes or so, until the oats are tender and the venison is soft enough to fall apart with a spoon. Taste, season again, and serve with the garnishes, alongside bread, butter and a piece of sharp cheese on the side.

Ingredients

2 wallaby fillets
1 tsp salt
1 tsp ground cumin
¼ tsp smoked paprika
2 flatbreads
½ a small cucumber, cut into chunks
½ a large ripe tomato, cut into chunks
¼ red onion, finely sliced
½ bunch each of parsley, mint, and coriander, chopped
2 tbsp hummus
2 tbsp olive oil
Juice of half a lemon

Method

Rub the wallaby filets with the salt, ground cumin, and smoked paprika. Set aside while you prepare your grill. Grill the filets over high heat for roughly 3 minutes per side (wallaby fillets have three sides), depending on thickness, until well coloured and rare to medium-rare inside. Remove from the heat and rest loosely covered. While the meat rests, grill the flatbreads until warm and slightly charred. At the same time, roughly chop the cucumber, tomato, red onion, and herbs, and combine them in a bowl. To assemble, spread each flatbread with a tablespoon of hummus. Pile on the chopped herbs, then the cucumber & tomato. Slice the rested wallaby thinly across the grain, then lay it on top. Drizzle with olive oil and a squeeze of lemon juice. Finish with a pinch of sea salt and serve immediately.

Ingredients

100g walnuts, toasted
1 bunch watercress, blanched and squeezed dry
50g grated parmesan
1 clove garlic
Zest of ½ lemon
80ml olive oil
½ tsp salt

Method

Toast the walnuts in a dry pan or oven until golden and fragrant. Blanch the watercress in boiling water for 30 seconds, then refresh in iced water. Squeeze thoroughly to remove moisture. In a food processor, blitz the walnuts, parmesan, garlic, and lemon zest until very fine. Roughly chop the watercress and add it in with the olive oil and salt. Blitz for at least 3 minutes, scraping down the sides regularly, until smooth and creamy. To serve warm, bring 100ml water to a boil, let it cool slightly, then stir in 2 tablespoons of the walnut sauce. This creates a loose, pourable dressing-ideal for meats, grilled veg, or pasta.

Ingredients

- 250g oyster mushrooms, cleaned and torn
- 150g lion's mane mushrooms, cleaned and cubed
- 150g chestnut mushrooms, cleaned and stems trimmed
- 250g of brown mushrooms, cleaned and sliced
- 3 tablespoons olive oil
- 100g butter
- 1 medium onion, finely diced
- 2 cloves garlic, finely sliced
- 750ml vegetable or chicken stock
- 150ml cream
- 2 sprigs of thyme
- 1 bay leaf
- Salt and fine ground white pepper to taste
- Fresh parsley, chopped (for garnish)
- 1 coral mushroom, wood blewett or foraged rooting
shank, torn or sliced. (for garnish)

Method

Preheat your oven to 200°C. Chuck a heavy-based saucepan over a low-medium heat heat source. Toss the prepared mushrooms in the olive oil, season with salt and pepper, and roast for 15 minutes in the oven, on a tray lined with a baking sheet Meanwhile, in the large, heavy-based saucepan, sauté the onions and garlic in the butter over low-medium heat until very soft. Avoid colouration. The onions should be translucent and fragrant, which should take about 7 minutes. Add the stock and the thyme to the pot, bring to a boil, then reduce the heat and let it simmer for about fifteen minutes. Add the roasted mushrooms and simmer for a further 15 minutes. Add the cream and briefly return to the boil. Blend it until as smooth as possible. If you like your soup with a bit more texture, you can blend only a portion and leave some mushroom pieces whole. After blending, taste and season with salt and white pepper as needed. For the garnish, toss the rooting shanks (or other mushrooms) in the parsley and a generous drizzle of EV olive oil. Ladle the soup into large bowls, garnish with the dressed coral mushrooms and serve with bread and salad.