Lunch

Appears in

Boronia Kitchen: The Cookbook

Boronia Kitchen

By Simon Sandall

Published 2023

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© 2023 Simon Sandall. All rights reserved.

In this section

Spring Vegetable Tarts

Oysters Kilpatrick with Jamón

Boronia Master Stock Chicken with Baby Bok Choy & Shallot Salsa

Seared Smoked Salmon with Nashi Pear, Cucumber & Kombu Ponzu Dressing

Strozzapreti Pasta with Chilli Prawn, Peas, Cherry Tomato & Herbs

Braised Beef Brisket with Soft Polenta, Fioretto & Salmoriglio

Marinated Beetroot with Goat’s Curd, Apple & Aged Balsamic

Artichoke Tarte Tatin with Rainbow Chard, Smoky Tomato & Olive Crumb

Tuna with Avocado Mousse, Ponzu Gel & Tuiles

Grilled Swordfish with Smoked Cherry Tomatoes & Zucchini

Duck Tortelli with XO Vinaigrette & Pickled Daikon

Roasted Pumpkin with Burrata, Chilli Jam & Seeded Crackers

Baked Eggplant with Tahini, Walnut Tarator & Garden Herbs

Slow-Cooked Lamb on Grilled Sourdough, with Rocket, Tomato & Mint Salsa

Duck Leg Confit with Zucchini Noodles, Spiced Pumpkin Puree & Buckwheat

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