goats cheese, pickled eschalot, spice crunch

SALTED BEEF CRUMPET

SALTER BEEF CRUMPET

MISTY VALLEY MUSHROOM RISOTTO

VEGETABLE CRUDITE

GRILLED EGGPLANT

cucumber & grape juice, lemon myrtle, jalapeño

HIRAMASA KINGFISH SASHIMI

SALT BEEF CRUMPET

PAN SEARED HALF SHELL SCALLOP

Pal-no-ma 0%

No Ricky 0%

BOUNTY

Australian rye whiskey, wattleseed, bitters

OLD FASHIONED

tequila, passionfruit, lemon, spiced agave, tajin

TAJIN TAHONA

NEGRONI

RHUBARB PALOMA

TOKYO COLLINS

Matso's Ginger Beer

Grifter Oatmeal Stout

WAYWARD BREWING IPA

HEAPS NORMAL XPA 0.5%

YULLI’S ‘MARGOT’ APPLE CIDER

YULLI’S ‘SEABASS’ LAGER

STONE & WOOD PACIFIC ALE

Grifter Pale Ale

Place the vinegar, water, sugar and 1/2 tsp salt in a small saucepan and bring to a simmer until sugar dissolves, about 2–3 minutes. Remove from heat and let cool for 2 minutes.

Put peeled and halved eschalots into a heatproof jar or bowl. Pour the warm pickling liquid over the eschalots so they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (best 1–2 hours) before using.

In a bowl, combine the soft goat cheese, Greek yogurt (or crème fraîche), lemon juice, honey, and black pepper. Use a fork to mash and mix until smooth and slightly fluffy. Taste and adjust seasoning — add a pinch more salt if needed (note: salted beef will add saltiness).

Heat 1 tsp olive oil in a small non-stick skillet over medium heat. Add panko breadcrumbs and toast, stirring constantly, until golden and crisp, about 3–4 minutes.

Remove from heat and immediately stir in toasted sesame seeds, ground coriander, ground cumin, chili flakes and sea salt. Allow to cool — the mixture will crisp further as it cools. Taste and adjust seasoning; set aside.

Heat a large skillet or griddle over medium heat. Brush both sides of each crumpet lightly with the unsalted butter and the olive oil (use butter on top side to brown, oil on pan to prevent burning).

Place crumpets cut-side down on the hot skillet and toast until golden and slightly crisp, about 2–3 minutes. Flip and toast the other side 1–2 minutes to warm through.

While crumpets are still warm, spread about 1.5 tablespoons of the goat cheese mixture onto each crumpet, leaving a small border.

Top the cheese with 2–3 thin slices of salted beef per crumpet, arranged to cover the surface.

Drain a few pickled eschalot halves and place 1–2 pieces on each crumpet. Sprinkle about 1 teaspoon of the spice crunch over each for texture and flavor.

Finish with a few micro herbs or a small handful of baby rocket, a light sprinkle of lemon zest and a crack of black pepper over each crumpet. Serve immediately while crumpets are warm and crunchy.

ready-made crumpets

unsalted butter

olive oil

salted beef (thinly sliced)

soft goat cheese (chevre)

Greek yogurt or crème fraîche

lemon juice

black pepper

honey

eschalots (small shallots), peeled and halved

distilled white vinegar

water

granulated sugar

salt

panko breadcrumbs

toasted sesame seeds (white and/or black)

ground coriander

ground cumin

chili flakes

olive oil (for toasting)

sea salt

micro herbs or baby rocket (arugula)

fresh lemon (zest)

freshly cracked black pepper

Prepare the pickling liquid: in a small saucepan combine white wine vinegar, water, sugar and 1/2 tsp salt. Bring to a gentle simmer so sugar dissolves (about 2–3 minutes).

Place the thinly sliced eschalots into a heatproof jar or bowl and pour the hot pickling liquid over them. Press down so they are submerged. Let cool to room temperature, then refrigerate for at least 30 minutes (best 1–2 hours) before using.

In a bowl combine the goat's cheese with 2 tablespoons cream, lemon zest, 1/4 tsp salt and 1/4 tsp black pepper. Whip with a fork until smooth and pipeable — if too thick add a little more cream, 1 tsp at a time, to reach a spreadable consistency.

Heat 1 tablespoon butter in a small frying pan over medium heat. Add panko breadcrumbs and toast, stirring frequently, until golden and crisp (about 3–4 minutes).

Stir in ground cumin, smoked paprika and toasted sesame seeds and cook 30 seconds to bloom the spices. Remove pan from heat, season with flaky sea salt and let cool on a plate — the mixture will crisp further as it cools.

Warm the sliced salt beef: in a wide skillet heat 1 tablespoon olive oil over medium heat. Add the sliced beef in a single layer (work in batches if necessary) and sear quickly — about 30–60 seconds per side — just to warm and render a little fat. Season with freshly ground black pepper.

Pour beef jus (or 120 ml concentrated beef stock) into the pan and reduce for 1–2 minutes until the slices are glazed and warmed through. Remove from heat and keep warm.

Toast the crumpets: lightly butter both sides of each crumpet with the 3 tablespoons softened butter and toast on a griddle or in a dry skillet over medium heat until golden and crisp, about 2–3 minutes per side. Alternatively, toast under a grill for 2–3 minutes per side.

Spread about 1 to 1 1/2 tablespoon of the whipped goat's cheese onto each warm crumpet, leaving a small border.

Top each crumpet with a generous portion of the warmed salted beef slices (about 60–70 g per crumpet), spooning a little of the reduced jus over the meat for gloss and flavour.

Drain a few rings of pickled eschalot and scatter 3–4 slices atop each crumpet.

Sprinkle a heaped teaspoon of the spice crunch over each assembled crumpet for texture and spice notes.

Finish each crumpet with a few microgreens or baby watercress, a light drizzle of extra virgin olive oil and a few drops of fresh lemon juice. Serve immediately while warm.

English crumpets (store-bought) or thick sourdough rounds

unsalted butter, softened

salt beef or corned beef brisket, thinly sliced

beef jus or concentrated beef stock

freshly ground black pepper

fresh soft goat's cheese (chèvre)

cream (double/heavy cream) or milk

lemon zest

eschalots (small shallots), thinly sliced

white wine vinegar

smoked paprika

toasted sesame seeds (white or black)

flaky sea salt

microgreens or baby watercress

extra virgin olive oil

fresh lemon juice

Warm the chicken or vegetable stock in a medium saucepan and keep it at a gentle simmer over low heat. Do not boil; you want it hot so it integrates smoothly into the rice.

Prepare stock

In a heavy-bottomed sauté pan or wide saucepan over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter. When the butter melts, add the finely minced shallot and cook, stirring, until translucent, about 3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Sweat aromatics

Add the arborio rice to the pan and stir to coat each grain with the fat. Cook, stirring, for 1–2 minutes until the edges of the rice look translucent. This toasting step helps the rice release starch gradually.

Toast rice

Pour in the dry white wine and stir continuously until the wine is mostly absorbed by the rice.

Deglaze with wine

Begin adding the simmering stock one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid from each addition is absorbed before adding the next ladle. Maintain a gentle simmer. Continue this process for 18–22 minutes total, tasting after 16 minutes—arborio should be al dente with a slight creaminess. Reserve about 1/4 cup hot stock at the end if needed to loosen the risotto.

Cook risotto

When the rice is creamy and cooked to your liking, remove the pan from the heat. Stir in 1 tablespoon butter, the grated parmesan (1/2 cup), the finely shredded sage leaves (reserve a few for garnish), salt (start with 1/2 tsp and adjust), and freshly ground black pepper. Stir vigorously for 30–45 seconds to create a glossy, creamy finish. If the risotto seems too thick, add the reserved hot stock 1–2 tablespoons at a time until you reach a spoon-coating consistency.

Finish and season

While the risotto cooks, heat a separate large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the fat is hot and shimmering, add the sliced mushrooms in a single layer. Avoid overcrowding—work in batches if necessary. Let mushrooms sear without moving for 2–3 minutes to develop color, then stir or toss and continue cooking until golden and any released liquid has evaporated, about 4–6 minutes total.

Sear mushrooms

Reduce heat to medium, add the thinly sliced shallot and minced garlic to the mushrooms. Cook, stirring, until the shallot softens and the garlic is fragrant, about 2 minutes. Season mushrooms with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Add shallot and garlic

In a small skillet, heat 1 teaspoon of butter and 1 teaspoon olive oil over medium-high heat. When hot, add the sage leaves in a single layer and fry for 10–20 seconds per side until crisp. Remove and drain on paper towel. These will create aromatic, crunchy garnish.

Fry sage leaves

Remove the mushrooms from heat and, if using, stir in 1/2 teaspoon lemon juice to brighten flavors. Taste and adjust seasoning. Fold the cooked mushrooms gently into the finished risotto or spoon them on top when plating, reserving some for garnish.

Finish mushrooms

Spoon risotto into warmed bowls, top with the seared mushrooms, scatter fried sage leaves and additional grated parmesan (about 1/4 cup) over each portion, and finish with a small crack of black pepper. Serve immediately while creamy.

Serve

arborio rice

dry white wine

chicken or vegetable stock

shallot (finely minced)

garlic (minced)

parmesan cheese (freshly grated)

fresh sage leaves (chiffonade)

black pepper (freshly ground)

mixed mushrooms (cremini, shiitake, oyster - cleaned and roughly sliced)

small shallot (thinly sliced)

fresh sage leaves (for frying)

unsalted butter (for mushrooms)

olive oil (for mushrooms)

lemon juice (optional, to brighten)

extra grated parmesan (for serving)

Place 1 cup raw cashews in a bowl and cover with 1 cup hot water. Let soak for 20–30 minutes until softened. If in a hurry, use boiling water and soak 15 minutes. Drain and reserve a little soaking liquid if using.

Soak cashews

Drain soaked cashews and add to a food processor or high-speed blender with 2 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp apple cider vinegar, 1 tsp minced garlic, 1 tbs nutritional yeast, 3 tsp sea salt, and 1 tsp black pepper. Add 2 tbs cold water to start. Blend on high until smooth and creamy, stopping to scrape down sides. Add up to 1–2 tbs more water if needed to reach a spreadable ricotta texture. Taste and adjust salt, pepper, or lemon.

Blend ricotta

Transfer the cashew ricotta to a bowl, cover, and chill in the refrigerator while you prepare the rest (at least 15 minutes). This firms the texture and allows flavors to meld.

Chill

Preheat oven to 350°F (175°C) or heat a small skillet over medium heat. In a small bowl, toss 3 oz raw cashews with 1 tsp olive oil, 1 tsp ground cumin, 1 tsp paprika, 0.5 tsp ground coriander, 0.25 tsp ground cinnamon, 0.125 tsp cayenne, and 0.5 tsp fine sea salt until evenly coated.

Spread the spiced cashews on a small baking sheet and roast in the preheated oven for 8–10 minutes, shaking the pan halfway, until golden and fragrant. If using a skillet, toast for 4–6 minutes, stirring frequently. Remove from heat and let cool slightly; chop coarsely if desired for a crunchy topping.

Prepare vegetables: wash and dry all produce. Trim carrots (leave whole for baby carrots or halve lengthwise if large), slice cucumber into 1/4-inch rounds or long batons, core and slice bell peppers into 1/2-inch strips, trim and split celery into sticks, thinly slice fennel, halve radishes if large, trim snap peas, and leave cherry tomatoes whole or halved.

Arrange vegetables on a platter in grouped sections for color and texture. Lightly sprinkle 1/4 tsp coarse sea salt over the vegetables to enhance flavor.

Spoon the chilled cashew ricotta into a shallow serving bowl or spread it as a smear on the center of the platter (about 1/2 to 3/4 cup). Drizzle 1 tsp extra-virgin olive oil over the ricotta and zest 1/2 tsp fresh lemon zest on top.

Scatter the roasted Moroccan spiced cashews over the ricotta (reserve a few whole nuts for visual interest). Sprinkle 1 tbs chopped parsley and 1 tsp toasted sesame seeds or dukkah if using.

Place the platter of vegetables around the ricotta bowl or smear. Serve immediately so vegetables remain crisp. Provide small spoons or spreaders for guests to scoop ricotta and crunchy spiced cashews onto vegetables.

raw cashews

hot water (for soaking)

extra-virgin olive oil

apple cider vinegar

nutritional yeast

cold water (adjust for texture)

paprika

ground cinnamon

ground cayenne pepper

fine sea salt

mini carrots or baby carrots

english cucumber

red bell pepper

yellow bell pepper

celery stalks

fennel bulb

radishes

snap peas

cherry tomatoes

extra-virgin olive oil (drizzle)

fresh lemon zest

fresh chopped parsley

toasted sesame seeds or dukkah (optional)

coarse sea salt (for vegetables)

Wash eggplants and slice them into 1/2-inch (1.2 cm) thick rounds or lengthwise slabs (about 6–8 pieces). Pat slices dry with paper towels. Sprinkle both sides lightly with kosher salt and let sit on a rack or paper towel-lined tray for 15 minutes to draw out any bitterness and moisture.

Prepare eggplants

After 15 minutes, gently blot the eggplant slices to remove moisture and excess salt. Brush both sides with neutral oil (about 1–2 tbs total) so they don't stick to the grill/griddle.

Rinse & oil

In a small bowl, whisk together white miso (3 tbs), mirin (2 tbs), sake (1 tbs), light brown sugar (1 tbs), soy sauce (1 tsp) and 1 tablespoon water until smooth. Taste and adjust balance: it should be savory-sweet and spreadable. If too thick, add a little more water, 1 tsp at a time.

Make glaze

For a silkier glaze, warm the mixture gently in a small saucepan over low heat for 1–2 minutes, stirring, then remove from heat. Allow to cool slightly before using.

Heat (optional)

Preheat an outdoor grill or heavy griddle to medium-high (about 400°F / 200°C). If using a grill pan, oil the grates/pan to prevent sticking.

Preheat grill or griddle

Place oiled eggplant slices on the hot grill. Cook 3–4 minutes per side until deeply charred and tender when pierced with a fork. Flip once. If slices are browning too fast, move to a slightly cooler part of the grill.

Grill eggplant

When eggplant is cooked through (after flipping once, during the last 1–2 minutes of cooking), brush a generous layer of miso glaze onto the cooked face of each slice. Close the grill lid or tent with foil for about 30–60 seconds to allow glaze to set and slightly caramelize. Remove from heat.

Glaze on grill

If you want a shinier, stronger glaze, apply a second thin coat of miso glaze right after removing from the grill.

Second glaze (optional)

While eggplant is grilling, very thinly slice the shallot and finely slice the scallion on the bias. Toss shallot with a light pinch of salt and 1 tsp toasted sesame oil; let sit 5 minutes to mellow the sharpness.

Prepare shallot & scallion

Arrange glazed eggplant on a serving plate. Scatter the sesame-oil–marinated shallot and sliced scallion over the top.

Assemble

Sprinkle each slice with furikake (about 2 tsp total) and toasted sesame seeds. Squeeze half a lemon or lime over the platter to taste (about 1/2 piece). Serve warm or at room temperature as a small plate.

Salted Beef Crumpet

Salter Beef Crumpet

Misty Valley Mushroom Risotto

Vegetable Crudite

Grilled Eggplant

Hiramasa Kingfish Sashimi

Salt Beef Crumpet

Pan Seared Half Shell Scallop

Pal-no-ma 0%

No Ricky 0%

Bounty

Old Fashioned

Tajin Tahona

Negroni

Rhubarb Paloma

Tokyo Collins

Matso's Ginger Beer

Grifter Oatmeal Stout

Wayward Brewing Ipa

Heaps Normal Xpa 0.5%

Yulli’s ‘margot’ Apple Cider

Yulli’s ‘seabass’ Lager

Stone & Wood Pacific Ale

Grifter Pale Ale