Alla Wolf-Tasker’s tartare of Brooklands British White beef with pickled shallot
A simple starter where the produce shines.
Alla Wolf-Tasker’s local yabbies, farm cucumbers, dill and whey dressing
A simple starter of freshwater yabbies with fresh herbs and a silky whey dressing.
Native ad body.
Sponsored by %%sponsor_name%%
Alex Davies’ baked burrata with marinated zucchini and fermented chilli
Baked burrata? You best believe it.
How to make crème anglaise
Your one-way ticket to silky smooth results.
Tomato passata
Find the ripest, reddest tomatoes you can and you're set for success.
Native ad body.
Sponsored by %%sponsor_name%%
Marco Pierre White’s Hollandaise sauce
When you need a recipe for this staple French sauce, it's best to turn to those who know best.
Una Más’ grilled octopus with fermented chilli
Charred octopus, brought to life with a touch of red chilli sauce.
Oysters with pomegranate dressing
An oyster combination that tastes as good as it looks.
Native ad body.
Sponsored by %%sponsor_name%%
Raes on Wategos’ oysters with lemon-aspen vinegar, anise-myrtle oil and finger lime
For oysters with personality.
Leigh Street Wine Room’s oysters with pepperberry mignonette
A classic dressing, with a little twist.