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  • Caught fresh off the Ningaloo Coast, these crispy-bottomed potstickers are a flavour bomb of fish, ginger, garlic and herbs. Easy to make, satisfying to eat — and cooked up in the Vitamix Ascent 3500i Gold while on the road filming the cookbook.

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  • Close-up of sliced venison braciola served on a terracotta plate with green beans and tomato sauce, topped with freshly grated parmesan and chopped herbs. The dish is plated outdoors on earthy ground, highlighting its rustic, slow-cooked style.
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  • A bowl of grilled crayfish halves covered in lemon caper garlic butter, served on a wooden board with a lemon wedge and a Wusthof Classic Wild Blueberry 20cm chef’s knife alongside.
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  • Overhead view of a rustic clay plate with a serving of nasi goreng topped with a runny fried egg, a side of grilled squid skewers drizzled with sauce, and a halved lime. A chef’s knife rests beside the dish, and a person’s legs are visible in the frame below.

    A flavour-packed Nasi Goreng recipe inspired by travels across the Nullabor. Made with veggies, Thai red curry paste, crispy calamari skewers and creamy satay sauce. quick, delicious and perfect for dinner.

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  • A slice of toasted sourdough topped with Blue Swimmer crab, herbs, chilli and a squeeze of lemon.

    This Blue Swimmer Crab Toast is a simple and flavour-packed recipe, perfect for lazy lunches or entertaining. Using freshly caught crab, lemon, herbs, and a hint of chilli, this toast comes together in no time and hits all the right notes—zesty, creamy, fresh and satisfying. Paired with crusty sourdough, it’s the kind of meal that looks fancy but feels effortless.

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