This week's Covid Cooking recipe for Prawn and Sausage Jambalaya comes from the BBQ pit-master and Crack Chicken Chef himself - Graeme 'Gray' Stockdale from The Stockpot Kitchen. The restaurant these days is in the Lismore CBD but The Stockpot had it's hugely successful … [Read more...]
Honey Glazed Pork with Crushed Sweet Potato and Baby Leaf Kale Recipe by Georgina from Table Under A Tree
This Honey Glazed Pork with Crushed Sweet Potato and Baby Leaf Kale recipe is by Georgina from Table Under A Tree. If you haven't met Georgina yet, she's the enthusiastic and always smiling founder of local food tour business Table Under A Tree. Pre-COVID, Georgina's regular gig … [Read more...]
The Classic Caesar Salad Recipe by Leela from Your Gourmet Catering
This week's local Chef recipe comes from Leela Brett behind Your Gourmet Catering. Her 15 year old and very successful business is all about wedding and events catering. However, like the many locals who work in hospitality, work literally dried up overnight for Leela and her … [Read more...]
Elements Red Snapper Curry Recipe by Simon Jones
When this Elements Red Snapper Curry Recipe by Executive Chef Simon Jones arrived in my inbox recently I couldn't wait to tell Mr GF&F - which was easy as we are currently sharing a home office and he sits a very close 1.5m away - both still in our pyjamas drinking … [Read more...]
Caramelised Grimaud Duck Breast, Parsnips, Pears, Gizzards, Cavalo Nero and Native Sorrel Recipe – Matt Kemp
This hearty Caramelised Grimaud Duck Breast recipe with all the trimmings by Chef Matt Kemp of the Byron at Byron Resort and Spa is sure to warm your belly this Winter. A perfectly pink tinged and succulent duck breast receives the crispy skin treatment before being dressed … [Read more...]
