From My Kitchen
25 years of cooking across three continents, distilled into recipes you can make at home. Australian base, Asian influence, Portuguese ingredients.
Fresh prawns, ripe mango, avocado purée, edible flowers. A dish that looks complex but comes together in 20 minutes.
Slow-braised short ribs on golden saffron risotto. The kind of dish that makes people go quiet at the table.
Silky vanilla panna cotta topped with fresh mango, coconut, and a tropical fruit sauce. Impressive but straightforward.
Crispy skin, pink centre. Pea purée, apple, berry sauce. Restaurant plating, home kitchen.
Golden-crisp pan-fried gyoza with soy dipping sauce and crushed peanuts. The Downunder bestseller.
Mini red velvet squares with cream cheese frosting. Party-perfect, elegant on a plate.
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