Picture it. The light fading over the Fleurieu, a bottle of Shiraz already open, and two short ribs sinking into a slow red wine braise that has been quietly working its magic for five hours. The house fills with the scent of thyme and reduced wine, the kind of smell that makes you want to…
Slow-braised lamb shanks with wattleseed, pepperberry, rosella jam and McLaren Vale Shiraz. A Fleurieu Peninsula recipe celebrating Australian native spices.
There’s something deeply satisfying about the moment brown butter hits its sweet spot – that nutty, toasted aroma that fills the kitchen and makes everyone stop what they’re doing to breathe it in. This dish takes that moment and layers it with the unmistakable fragrance of lemon myrtle, one of Australia’s most extraordinary native ingredients….
At our recent Culinary Retreat we delved into native flavours and we made this magnificent Lemon Myrtle Desert Lime Tiramisu. We have used our favourite Lemoncello from the Lost Phoenix Farm Range
Native wattleseed tiramisu recipe with mascarpone, savoiardi, coffee and cocoa. A make-ahead Australian twist on the classic Italian dessert.
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