Recipes

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.

Charred, smoky tandoori chicken from a jar of Keating & Co tandoori paste, thick yoghurt and a screaming-hot oven — dinner in half an hour.

Twenty-four oysters, three jars of flavour pearls, no cooking — the Christmas seafood starter that assembles itself while the prawns are being argued over.

Same pavlova, better finish: soft whipped cream, fresh strawberries, and salted caramel and strawberry pearls that burst on the tongue.

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.

Proper masala chai the stovetop way — simmered, not steeped — with our Taste of India organic blend and a spoonful of raw WA honey.

Eye fillet on brioche, crowned with foie gras and a Madeira jus — the legendary Parisian steak, demystified for a home kitchen in twenty minutes.

Torn burrata, ripe tomatoes and balsamic pearls that burst instead of bleed — the starter on every smart menu this year, assembled at home in ten minutes.