Pop on a beret and your favourite striped t-shirt because Bastille Day is just around the corner - July 14 to be exact - and what better way to honour the French national holiday (Fête Nationale) than by making Robbie’s express take on this French classic. In this version of the hearty winter dish, Robbie has given you a few short cuts, including canned beans and our very own Cook's Series Slow-Roast Duck Leg and Free Range Pork Belly.
Prawn cocktail is a total retro classic that has stood the test of time for good reason, it tastes great. Always buy the best quality seafood you can afford and if you need to, the sauce can be made a day or two ahead.
The first step is to make your own mayonnaise and it’s much easier than you think. We’ve even included our top tips for success.
Creating a Japanese-inspired feast needn’t be complicated. In fact, there’s an inherent simplicity to most Japanese meals, with several dishes all served at once.
Let us help you create a Japanese-inspired feast with some of our favourite artisanal products from Japan and Australia, including these fabulous Jimoto Foods sauces: Shiso Teriyaki, Spicy Ume & Lime Dressing, and Miso Hot Sauce.
It doesn’t get much better than this - freshly shucked oysters with Mat's Hot Shop Dillan dill pickle hot sauce.
We talk you through how to shuck oysters safely. If you're not up for it, ask your kindly fishmonger for freshly opened oysters and take care when transporting them so you don't lose all that lovely liquor inside.
You could have leftovers from last night’s dinner for lunch - or you could level things up a notch. We’ve got ideas on how to level up your lunch, whether it’s a work-from-home scenario or you’re looking for something a little fancy on the weekend. These three hunger-busting ideas will make sure you never look at your cheese and lettuce on wholemeal the same again.
With many hospitality businesses being short-staffed, let us take the hard work out of menu planning and food prep. Using only the highest quality local and international products, served simply, these ideas will have you sorted. We hope that these recipe ideas can provide some inspiration for simple and high-quality dishes for you.
Originating in Peru, and with different varieties from South and North America, to the Caribbean and the Asia-Pacific regions, Ceviche has become one of the most popular ways to enjoy fresh fish. The popular seafood dish is made using fresh raw fish that is cured in fresh citrus juice and often served with chilli peppers, onions, coriander, and a variety of different regional seasonings.
Here, Robbie presents his take, influenced by a version of the dish produced during his time at Rockpool Bar & Grill Sydney.
Struggling for inspiration, time or both? Whether for a wine bar, restaurant, winery, or an on-the-fly meal at home, restaurant-quality meals are within easy reach. Free Range Pork & Fennel Meatballs with La Catedral de Navarra baby broadbeans. Chorizo Baked Eggs with La Catedral de Navarra tomatoes and Pimenton El Angel smoked paprika. Anchovies with Piquillo Peppers making the best of top-quality Olasagasti anchovies and La Catedral de Navarra Piquillo Peppers.
An all-time tapas favourite of ours, Gambas Pil Pil is one of the simplest and tastiest dishes you can make. As always, get the freshest prawns you can and use a high-quality smoked paprika (we use Pimenton el Angel, it is the absolute best). Perfect as a starter for a dinner party, or for any time you want to reminisce about sitting in a wine bar on the streets of Barcelona.