This classic recipe calls for slow-braising the meat for up to two hours in a rich, savory sauce made with white wine, tomatoes, and aromatic vegetables. The result is melt-in-your-mouth tender veal where the marrow turns soft and buttery.

A rich chocolate mulled wine cake infused with warm spices, citrus, and red wine. Moist, festive, and perfect for holiday gatherings or special occasions.

An indulgent chocolate molleaux with a rich port-infused molten centre, balanced with subtle citrus and vanilla notes. A decadent dessert perfect for special occasions.

A flavourful prawn and chicken fried rice recipe made with jasmine rice, vegetables, eggs, and a savoury stir-fry sauce. A balanced, hearty meal perfect for weeknights.

Classic Italian chocolate biscotti made with cocoa, roasted almonds, and chocolate chips. Twice-baked for a crunchy texture, perfect for coffee or gifting.

A classic Crème Brûlée made with cream, vanilla, and egg yolks, baked to silky perfection and finished with a crisp caramelised sugar topping — an elegant dessert that’s simple yet indulgent.

In a mixing bowl of stand mixer, sift flour, icing sugar and salt. Cut cold butter in small cubes, add to the bowl with paddle attachment, mix on a slow setting until the flour has coated butter and it looks like a sandy texture.

Enjoy the fresh taste of the Adriatic with this grilled King Scallops and Yellowfin Tuna recipe. Served with a tasty tomato, olive sauce and a traditional side of silverbeet and potatoes, this healthy meal is full of flavour and ready in just 30 minutes.

Smoky, tender eggplant meets creamy whipped macadamia in this bold, plant-based dish. Char whole eggplants over a flame or BBQ until blackened and soft, then peel and season for maximum flavour.

A light, aromatic chicken noodle soup with a zesty twist. In a large pot, combine chicken stock, lemongrass, cardamom, and bay leaf, and bring to a gentle boil.

Slow-roasted lamb shoulder meets sweet, oven-baked caponata in this comforting dish. Preheat the oven to 140°C, brush the lamb with Dijon mustard, season well, and roast over a bed of carrots and fennel for rich, tender results.

Place 12 cabbage leaves on the clean surface (table) and slice the rest of the cabbage thinly and set aside. In a bowl using your hand, mix beef mince, lamb mince, diced bacon, crushed garlic, Vegeta, paprika, rice, parsley, 10ml olive oil, ground pepper and one beaten egg.