Recipes

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

Golden croquettes with a molten duck confit centre and a jar of Margaret River truffle aioli for dipping — the plate that empties first at every party.

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.

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.

Creamy potato salad with crunchy Keating & Co wizard pickles folded through and pickle brine in the dressing — the barbecue side that empties first.

Three G&T variations with flavour pearls riding the bubbles — the five-minute trick that makes a house drink look like it came from a cocktail bar.

The great Australian steak sandwich, upgraded: seared minute steak, sweet caramelised onion, tomato relish and a serious swipe of Margaret River truffle aioli.