TO DRINK: Jordan Chardonnay has enough structure and sophistication to stand up to the lamb and strong flavours.
Print Recipe Jodi-Ann Pearton’s seared ostrich with butternut purée, avocado oil emulsion and pickled fennel salad Serves: 4 Cooking Time: 40 mins + overnight to cool Ingredients 80ml avocado oil + extra, for drizzling 40ml ground cumin 30ml (2 tbsp) ground coriander 4 ostrich fillets 4 sprigs fresh rosemary, for brushing AVOCADO OIL EMULSION 45ml
Print Recipe Roasted potato salad with feta and mint Serves: 2 Ingredients 6 kipfler or fingerling potatoes, scrubbed and halved olive oil, for drizzling sea salt flakes 1 cup (120g) frozen peas, blanched 200g feta, cut into large slices 6 slices prosciutto ½ cup mint leaves DIJON DRESSING 1 tablespoon olive oil 1 tablespoon white
Print Recipe Coconut chicken fusion pizza Instructions 1 For the dough, mix 10g yeast with 30ml (2 tbsp) honey and a little lukewarm water. In another bowl, mix 500g cake flour and 5ml (1 tsp) salt. Pour onto a clean working surface. Make a well in the centre and pour in the yeast mixture and