Preamble This is a dish which Scott likes to cook for friends on Sundays when the restaurant is closed. It comes from his mother originally, though he has adapted it over the years.
Red Thai peanut kangaroo curry with coconut riceMeat; Main Course - A recipe from Great Australian Chefs, This is Andrew Blake's recipe for Mango napoleon with lime custard and passionfruit sauce
Veal shanks and celeriac pureeMeat; Main Course - A recipe from Mietta and Friends, This is Marieke Brugman recipe for Veal shanks and celeriac puree
Slow cooked beef cheeks with celeriac and field mushroomsMeat; Main Course - A recipe from Great Australian Chefs, This is Peter Doyle's recipe for Slow cooked beef cheeks with celeriac and field mushrooms
Soy-braised beef shankMeat; Main Course - A recipe from Mietta and Friends, This is Iain Hewitson's recipe for Soy-braised beef shank
Pitou glazed white rocks veal fillets souffle of green beansMeat; Main Course - A recipe from Great Australian Chef, Gary Jones This one is Pitou glazed white rocks veal fillets souffle of green beans
White pork slices with garlic sauceMeat; Main Course - "This is a simple and delicious dish for pork lovers
Veal cutlets with shrimp and green teaMeat; Main Course - A recipe from Mietta and Friends, This is Cheong Liew's recipe for Veal cutlets with shrimp and green tea
Slow cooked meatloafMeat; Main Course - This is a dish which Scott likes to cook for friends on Sundays when the restaurant is closed
Aged beef with grilled vegetable salad an anchovy butterMeat; Main Course - A recipe from Great Australian Chefs, This is Neil Perry's recipe for Aged beef with grilled vegetable salad an anchovy butter
Beef ribs marinated in sake served with buckwheat risottoMeat; Main Course - A recipe from Great Australian Chefs,This is Tetsuya Wakuda recipe for Beef ribs marinated in sake served with busckwheat risotto