Recipe: Slowly braised beef cheeks in Pedro Ximenez with cauliflower puree

carillera de buey - beef cheek

Everywhere I went in Basque Country chefs were telling me of the incredible beef grown there. That it was rare, expensive and came from animals that were up to 12 years old and had been fed on grass all their lives. In a grill house on a hill I had the most wonderful chargrilled sirloin,...
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Recipe: Roast Pork belly with quince alioli

This is a roast with salty, brittle crackling covering lays of sweet, succulent pork. The meat is cooked on a bed of vegetables and vinegar and the acid seems to balance out the richness of the fat. It is served with a quince alioli that, although luxurious in itself, has enough fruit acid to help...
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Las Verduras del Mar

On Frank’s last trip to Spain in 2012 he found a new product that he thought would be great for the Australian market. Over a few months, many samples and emails later, our import division sourced Frank’s desired product; seaweed from Galicia. Porto Munios is a family operated company and its founder Antonio refers to...
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Photo by Marina Oliphant

Simple Mussels with Frank Camorra

We love the relationships that we’ve developed over the years with our suppliers. Knowing the source of where our produce comes from and it’s story is such a crucial element to the food we serve in our restaurants. Frank was lucky enough to spend some time recently with Spring Bay Seafoods in Tasmania. You can...
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recipe: Spiced apple and ginger pudding

This recipe originally appeared on the Good Food Website here. This version uses white sugar that you caramelise with the butter, plus lemon juice that balances the sugar’s sweetness and the richness of the cream. Ingredients 125g butter 150g plain flour, plus extra for dusting 1 tsp bicarbonate of soda 2 tbsp water 65g brown...
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Bread For Change

Bread For Change

Following the success of our involvement with UNICEF’s Bread For Good campaign, we realised there was a unique opportunity to help make a difference within the community across our restaurants.

The Bread For Change campaign launched in July 2012 with the generous support of our customers and staff.

Every one-three months we work in partnership with a charity and raise funds through an optional $1 bread donation.