ROAST FREE-RANGE DUCK WITH BLACKBERRY SAUCE INGREDIENTS 2½ kg free-range duck sea salt flakes and freshly-ground black pepper 2 Tbsp extra virgin olive oil ¼ cup caster sugar 50g unsalted butter ¼ cup sherry 1 Tbsp raspberry vinegar juice of 2 oranges 1 cup chicken stock 2 cups blackberries 2 Tbsp brandy 2 Tbsp maple…
CHOCOLATE WAFFLES WITH GLAZED PEARS INGREDIENTS 2 cups self-raising flour ½ cup cocoa powder ¼ cup brown sugar 3 eggs, separated 300g sour cream 1 cup milk ¼ cup extra virgin olive oil 2 tsp natural vanilla extract ½ tsp cream of tartar 125g dark chocolate, finely chopped 4 pears, peeled and sliced ½ cup…
BURNT BUTTER BLUEBERRY SKILLET CAKE INGREDIENTS 150g unsalted butter 150g sour cream 200g dark brown sugar 2 Tbsp molasses 4 eggs finely-grated zest of 2 lemons 2 tsp natural vanilla extract 200g almond meal 150g polenta 1 tsp baking powder 1½ cups frozen blueberries blueberries and vanilla ice cream, to serve METHOD 1 Preheat…
PISTACHIO AND CANDIED CHERRY BUNDT INGREDIENTS 300g pistachios 2 sprigs rosemary leaves 225g sour cream 1 tsp vanilla paste 175g honey 225g unsalted butter 300g caster sugar 5 eggs, separated 325g self-raising flour lemon drizzle icing, to serve METHOD 1 Preheat oven to 170°C. Combine the pistachios, rosemary, sour cream, vanilla and honey in…
ROASTED CHERRY SORBET MAKES 1L INGREDIENTS 800g cherries, pitted 175g caster sugar 1 cup sparkling mineral water juice of 2 limes METHOD 1 Preheat oven to 180°C. Toss the cherries and caster sugar, then arrange in a baking dish. Bake for 25-30 minutes, until the fruit is well softened. Set aside to cool. 2…
SERVES 4 INGREDIENTS 1L chicken stock ¾ cup polenta ½ cup Pecorino, finely grated 12 lamb cutlets, French trimmed 2 tsp peri-peri seasoning sea salt flakes and freshly-ground black pepper ½ cup extra virgin olive oil 2 Tbsp hazelnuts, toasted 4 cloves garlic, minced finely grated zest and juice of 1 lemon 2 tsp smoked…
Our Roughcut designed bespoke cookbook for Rawson Print Co was awarded Gold at the National Print Awards 2018. Recipes, photography, book layout and design all by us in association with ElevenEleven Design Agency and the innovative paper experts at Rawson Print Co.
SERVES 4 INGREDIENTS 400g can chickpeas, drained • ¼ bunch coriander leaves • 4 cloves garlic • 3 slices sourdough bread, crusts removed • ½ cup blanched almonds, toasted • 1 tsp ground cumin • ½ tsp ground coriander seed • pinch chilli powder • 1 egg • sea salt flakes and freshly-milled black pepper…
