Makes a 23cm cake Ingredients: Creme fraiche frosting Method: Bring a pot of water that is big enough to fit two oranges to the boil. Slip the oranges in and allow them…
Food & Wine
By Cameron McCullough Photos Yanni, Gary Sissons & Supplied THE Crittenden family celebrated 40 years of wine making on the Mornington Peninsula in October. It was a time for the family to…
By Andrea Louise Thomas Photos Yanni Executive chef at Deoro by the Bay, Rob Stenson, loves making seafood sing. His first job was at his local fish and chip shop and now…
(GF) COOKING TIME: 10-15 MINSSERVING: 1 INGREDIENTS 200g Barramundi fillet skin on 14.5g Cauliflower puree (see recipe below) 120g Smashed basil chats (see recipe below) 4 pcs Asparagus 6g Butter 20g Almond…
By Andrea Louise Thomas Photos Yanni Wildgrain head chef, Leo Howard, brings love and imagination to his cooking. His combinations are creative and interesting, yet not too fancy that would alienate the…
Ricotta gnocchi with fine herb pesto, smoked kipfler potatoes, buffalo mozzarella (Serves 4) Gnocchi dough Ingredients 300g ricotta (hung overnight until dry) 50g grated Parmesan cheese 1 egg yolk 120g 00 (pasta…
By Andrea Louise Thomas Photos Yanni When owner Francisco Valles, who hails from the Canary Islands, first envisioned his Spanish restaurant, Casa de Playa (which translates to ‘beach house’) he wanted something…
By Joe Novella Photos Yanni There are many superlatives that could be used when describing young Mornington Peninsula winemaker, Lee Smallman – hard working, creative, adventurous, entrepreneurial, determined, visionary and kind-hearted –…
By Andrea Louise Thomas Photos Yanni & Supplied In the sleepy little seaside village of Flinders, you’ll find something quite unexpected. Where the Flinders Bakehouse used to be, is an unassuming little…