Recipes

Shredded Comtesse du Barry duck confit rolled tight and fried crisp, with a raw WA honey and yuzu-pearl dipping sauce — French–Asian fusion that vanishes faster than you can roll it.

A silky, savoury crème brûlée made with Comtesse du Barry foie gras under a crackling caramel lid — six little ramekins, one very quiet dinner table.

Honey-glossed sticky chai, brewed strong, chilled and poured over ice with cold milk — December’s answer to a drink the rest of the world saves for winter.

Brioche sliders stacked with a hot beef patty, sweet caramelised onion and a melting slice of Comtesse du Barry foie gras — twelve reasons your NYE canapés just got promoted.

Crisp crackers, whipped cream cheese, ruffled prosciutto and bursting Davidson plum pearls — 24 native-Australian canapés in fifteen minutes, no oven involved.

A brilliant blue butterfly-pea spritz that turns violet the moment lemon hits the glass — the New Year’s Eve drink that performs its own countdown.

Granola, thick yoghurt, raw WA honey, strawberry pearls and a pile of summer fruit on one big board — Christmas breakfast for the whole house in twenty minutes, zero cooking.

Brown butter, parmesan, pasta water and a finishing pour of Margaret River truffle oil — weeknight luxury in fifteen minutes flat.

The Margaret River truffle risotto kit plus three chef moves — seared mushrooms, real mantecatura and a finishing thread of truffle oil.

Soft-scrambled eggs finished off the heat with Margaret River truffle oil and truffle salt — ten minutes, one pan, the best brunch in the house.