Potato Terrine
A perfect dish for entertaining.
Mains
Lancashire Hotpot
The whole family with love this classic...the next day too if there is any leftover!
Grilled Chicken Drumsticks with Herbs and Potatoes
This is perfect to eat in front of the TV!
Confit of Fremantle Herring, Kipflers, Soubise & Pencil Leeks
Clairault Head Chef, Jake Drachenberg, describes his cuisine as “contemporary with a conscience” sourcing ingredients from local, ethical, sustainable and innovative producers. Serve with Clairault Estate Chardonnay 2010.
Potato gnocchi, roasted fig, hazelnuts, goats cheese and sage burnt butter
This recipe is courtesy of Aaron Carr, Executive Chef at Vasse Felix. Aaron’s passion is using fresh local produce as the raw ingredient for a “New Australian Cuisine”.
Aaron recommends serving this dish with 2011 Vasse Felix Chardonnay.
Riki’s Lamb and Potato Tagine
This mouth-watering Tagine Triumph is courtesy of Riki Kaspi, from The Cooking Professor, www.thecookingprofessor.com.au.
