Dinner

Appears in

Boronia Kitchen: The Cookbook

Boronia Kitchen

By Simon Sandall

Published 2023

About

© 2023 Simon Sandall. All rights reserved.

In this section

Sesame Prawn Toast with Yuzu Mayonnaise

Oyster Blade Steak & Broccolini with Puffed Beef Tendon & Wasabi Sauce

Asparagus with Goat’s Curd, Lemon Dressing & Seeded Crackers

Chicken Liver Parfait with Apricot Gel, Plums, Pickled Walnuts & Crostini

Pan-Fried Ricotta Gnocchi & Brussels Sprouts, Served with Black Summer Truffle

Jamón Ibérico with Figs & Croutons

Miso-Baked Cauliflower, Kale, Romesco Sauce & Toasted Seeds

Octopus Carpaccio with Kombu Chilli Dressing & Lemons from the Garden

Burrata with Vine-Ripened Tomato & Fennel Pollen

Beef Tartare with Fresh Horseradish & Nori Crisps

Boronia Roast Chicken with Mushrooms, Herbs & Black Truffle

Barramundi, Sweetcorn, Heirloom Tomatoes & Basil

Slow-Cooked Beef Cheeks with Smoked Celeriac & Remoulade

Seared Squid Noodles with Chilli Lemon Gel & Furikake

Roast Pork Belly with Miso Apple Puree, Toasted Walnut Sauce & Baby Radishes

Pan-Fried Lamb with Black Garlic, Pea Puree, Radish & Mint

Roasted Duck Breast, Borlotti Beans & Guanciale with Duck Broth

Kingfish Tartare with Avocado & Squid Ink Crackers

Pan-Fried Snapper with Spinach, Burnt Butter Sauce & Smoked Potato Mash

Moreton Bay Bug Ravioli with Finger Lime, Brown Butter & Saltbush

Seared Smoked Salmon Fillet with Horseradish Foam, Lemon Gel & Radish

Roast Butternut Pumpkin with Hazelnut Pesto, Kale & Parmesan Crisps

Scallop Tartare with Asparagus, Avocado Mousse, Lemon Gel & Squid Ink Tuiles

Spotted a problem? Let us know!

The licensor does not allow printing of this title