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A recipe from Dave McLellan from Devine Tapas & Wine Bar.


Most short crust pastry (as well as brought) can be used, but here is a suggestion.

  • 250gms unsalted butter
  • 4 egg yolks
  • 500 gms plain flour
  • Pinch salt
  • sugar

Rub butter, salt and flour together. Make a well in the centre of the mixture and add eggs. Mix well and knead until smooth. Rest for approx. 1 hour. Make into tart cases.

Chicken Stock

  • 500 grams chicken bones
  • 1 Leek chopped roughly
  • 200 ml white wine
  • 1 bay leaf
  • 1 large brown onion chopped roughly
  • 5ltr water

Roast chicken bones until brown. Place all ingredients into a large stock pot and gently simmer for about 21/2 to 3 hours. Strain.


  • 350 grams Pork Sirloin
  • 2 ltr chicken stock (See above)
  • Salt and pepper

Braise the pork covered with the stock until cooked. Season with salt and pepper. Remove pork and reduce the stock until it slightly thickens. Break or slice the pork into small piece and mix with the reduced stock. Place into the tart cases.


  • 1 kg roasted figs
  • Butter

Halve figs and place on a buttered tray. Roast until soft. Puree and place a small amount on top of the pork.

A recipe from Peter Willis – Saplings Cafe, Orange Botanic Garden.

  • 1 loaf of sour dough (enough for 24 pieces @ 4 cms x 6 cms)
  • 50g melted butter
  • Dash of Extra Virgin Olive Oil
  • 100g blue cheese
  • 2 Tbs crème fraiche
  • 60g of roasted, skinned and coarsely chopped hazelnuts
  • 4 small pears thinly sliced
  • Drizzle of balsamic vinegar

Place a 1 cm slice of sour dough on a baking tray, brush with the combined oil and butter and bake until golden brown.
Combine the blue cheese, crème fraiche and hazelnuts. Spread this mixture over the croutons. Top with char-grilled pear slices and lightly coat with balsamic vinegar.

Topping sufficient for approx 24 croutons as a canapé.

A recipe from Don Billiau, Balcony Restaurant, Metropolitan Hotel.

  • 6 gms oregano leaves
  • 6 gms ground cumin
  • 16 gms salt
  • 4 gms ground white pepper
  • 30gms crushed garlic
  • 14 gms crushed chilli
  • 30 gms almond meal
  • 40gms chopped dark chocolate
  • 150gms seeded diced tomato
  • 80gms olive oil

Mix together and stir through 1kg quartered mushrooms.
Leave for 10 minutes.
Saute in a hot pan with a little oil.

You can use beef or chicken strips instead of mushrooms as an alternative.

A recipe from Michael Manners, Selkirks Restaurant.

  • 600 gm potatoes
  • 2 diced onions
  • 800 ml. good chicken stock
  • salt, pepper to taste
  • bay leaf
  • thyme
  • you may like to add some garlic to taste

Peel and chop the potatoes to a dice of about 2cm, peel and slice the onions.
In a saucepan, melt about 100 gm butter, add the onions and soften without colouring, add the potatoes, toss to coat with the onions and butter, add the stock and seasonings, bring to the boil then lower heat to a gentle simmer for about 20 minutes or until the potatoes are cooked and the onions are soft.
Blend the soup and then push though a fine sieve, this will give the soup a velvety texture, check the seasoning.
Serve with croutons, or a slice of Manners & Borg thyme and caramelised onion beef sausage, coming soon to Orange!

6-8 servings

A recipe from Lesley Russell – Orange Regional Cooking School.

  • 4 medium turnips
  • 30g butter
  • Caster sugar
  • Salt and pepper
  • Chicken stock
  • Flat leaf parsley, shredded

Cut the turnips into wedges and peel the skin off.
Cook the turnips in boiling salted water until tender. Heat a shallow pan and add a little butter and allow it to melt. Add the turnips and toss to coat in the butter, scattering them with a little sugar, salt and pepper.
Add chicken stock to cover the base of the pan and turn up the heat so the stock boils. Continue to cook until the stock reduces and forms a glaze on the turnips.
Scatter with parsley and serve the turnip wedges as a vegetable.

Serves 4-6.

A recipe from Jose Chapman from Slow Food Orange

(For 2kgs)

Season beef with salt and pepper and brown in a braising pot – deglaze with red wine.

Rub brisket with quatre epices (4 spice consisting of pepper, cloves, nutmeg and cinnamon).

Place in a well-sealed pot with diced onion, carrot, and celery with whole garlic cloves and one star anise.

Cover with beef stock, bring to a simmer and remove to oven for 3 to 4 hours or more.

Cool and refrigerate – remove fat that has set and shred meat.

Return to oven with fresh root vegetables and cook further until vegetables are done.

Serve with crostini and mustard aioli.

Mustard Aioli

  • 1 tabs. English mustard
  • 2 egg yolks
  • Lemon Juice
  • 1 1/2 cups oil

Process mustard egg yolks and lemon juice and with motor running slowly add the oil until the mixture emulsifies.


  • 250gm fresh shelled peas – just cooked
  • 1 cob corn – cooked and kernels removed
  • 250ml milk
  • 2 eggs
  • 30gm cornflour
  • 100gm plain flour
  • ½ teas. baking powder
  • 2 tabs. chopped fresh organic herbs
  • Olive oil for cooking


Combine, milk, flour, eggs and baking powder in a food processor. Mix to a pancake batter consistency. Adjust ingredients accordingly.

Mix through just cooked peas, corn and the fresh herbs.

Heat olive oil in a frypan. Add one tablespoon of mixture to pan. Cook each side to a golden colour.

A recipe from Simonn Hawke – Lolli Redini Restaurant 48 Sale Street Orange

  • 300g of thinly sliced venison shortloin
  • 500g of Udon noodles
  • 1 bunch of green shallots
  • 150g of sugar snap peas
  • 1 bunch of green garlic thinly sliced
  • 50ml of sesame oil
  • 100ml Kecap Manis sweet soy
  • 1 small nob of ginger
  • 1 birdseye chilli
  • 1 bunch coriander

Heat the wok until searingly hot
Saute the venison in a little sesame oil until just brown. Remove from the wok and set aside.
Heat some peanut oil and quickly stir fry the sugar snaps, chopped chilli, ginger, green garlic until just cooked. Add the cooked Udon noodles and the Kecap Manis. Toss the cooked venison in the pan with the picked coriander and finely sliced shallots.
Finish off with a fair amount of freshly ground pepper and serve straight away.

Serves 6 people

A recipe from Helve Fung The Lakeside Café & Cellar Door

  • 1 loaf of day old white bread
  • 3-4 cups stoned and sliced very ripe cherries
  • ½ cup Borrodell Cherry Liqueur or similar berry liqueur
  • 1 cup thickened cream whipped
  • ¼ cup castor sugar

Butter and sugar coat 2 litre bowl or individual serving dishes. Remove crusts from bread, slice thinly and line bowl. Brush inside generously with Cherry Liqueur but don’t let bread get soggy.
Beat sugar and cream until thick and mix in cherries. Fill bottom of bowl with some cherry mixture and cover with slices of bread brushed with Liqueur. Alternate until mixture is used ending with a bread layer. Cover and refrigerate for at least 4 hours.

To serve, dip bowl in warm water and invert onto serving platter. Serve with vanilla bean icecream and a glass of Borrodell Cherry Liqueur.

A recipe from Peter Thoms from Provista.

  • Six peaches (peeled and chopped)
  • Juice of one lemon
  • Six gelatine leaves
  • Three tablespoons water
  • Icing sugar
  • 600ml cream, softly whipped
  • vegetable oil

Puree fruit with juice and force through a coarse strainer. Soak gelatine for two minutes.
Heat water to simmering and add gelatine. Add to fruit and stir.
Add icing sugar to taste and lightly fold in cream.
Pour into eight 150ml moulds, refrigerate and set.
To serve, dip mould in warm water and invert.