Asparagus with Truffle Oil and Grated Parmesan Cheese

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16 spears of asparagus truffle oil 20g Parmesan cheese, grated Salt and pepper Juice of half a lemon Trim asparagus to remove any woody ends and cut each spear into two pieces. Blanch in boiling salted water for 4 minutes then refresh under ice cold water to stop the cooking. Pat the spears dry and … Continued

Pumpkin and Cashew Nut Stuffed Field Mushrooms

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¼ Jap pumpkin, skin washed and sliced into large wedges ½ bunch of mint 200g Roasted salted cashew nuts 2 garlic cloves 50g grated Parmesan cheese 1 brown onion 1 birds eye chilli 20ml Rice wine vinegar Salt and pepper 12 Field Mushrooms 100g Fetta cheese Sliced shallots (green onions) Place pumpkin onto an oven … Continued

Jimmy’s Wattleseed Crème Brûlé

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Makes 6 Ingredients Crème 300ml Milk 200ml Caster Sugar 75gm Egg Yolks 5 Vanilla Bean ¼ Pod Wattle Seed (Ground) 1 Tsp Method Pre Heat oven to 160 Degrees Celsius (320 Fahrenheit) Heat cream, milk, scraped Vanilla Bean and wattleseed in a saucepan until starting to simmer then take off heat. In a bowl whisk … Continued