Caviar Recipes
Warm potato, celery, and soft boiled eggs with Rainbow Trout Caviar
Ingredients: 200g Cocktail potato, boiled and kept warm 2 soft boiled eggs 2 sticks of celery, plus celery leaves Chopped tarragon / chives / dill Small bunch watercress YVC Rainbow...
Warm potato, celery, and soft boiled eggs with Rainbow Trout Caviar
Ingredients: 200g Cocktail potato, boiled and kept warm 2 soft boiled eggs 2 sticks of celery, plus celery leaves Chopped tarragon / chives / dill Small bunch watercress YVC Rainbow...
Warm potato waffles, Smoked Trout, Sunnyside egg and Rainbow Trout Pearls
Ingredients: For the waffle 300g left-over dry mashed potato 2 eggs 120g plain flour 30g melted butter 120mls milk Salt / Pepper / chopped chives For the smoked trout mixture...
Warm potato waffles, Smoked Trout, Sunnyside egg and Rainbow Trout Pearls
Ingredients: For the waffle 300g left-over dry mashed potato 2 eggs 120g plain flour 30g melted butter 120mls milk Salt / Pepper / chopped chives For the smoked trout mixture...
Tomato, Buffalo mozzarella, green goddess, Salmon Pearls.
Ingredients: 250g ripe tomato – sliced and cut into different sizes Buffalo mozzarella – cut in half Yarra valley Caviar Atlantic Salmon Pearls Chives and Dill – fine shopped Toasted...
Tomato, Buffalo mozzarella, green goddess, Salmon Pearls.
Ingredients: 250g ripe tomato – sliced and cut into different sizes Buffalo mozzarella – cut in half Yarra valley Caviar Atlantic Salmon Pearls Chives and Dill – fine shopped Toasted...
Thai salad of green papaya, fragrant herbs and roasted scallops, Ikura Shoyu Zuke Pearls
Ingredients: 4 large scallops, roe removed. 50g Ikura Shoyu Zuke Pearls ½ green Papaya 1x cucumber ½ punnet cherry tomatoes 100g green beans, cooked and chilled. 50g bean shoots ½...
Thai salad of green papaya, fragrant herbs and roasted scallops, Ikura Shoyu Zuke Pearls
Ingredients: 4 large scallops, roe removed. 50g Ikura Shoyu Zuke Pearls ½ green Papaya 1x cucumber ½ punnet cherry tomatoes 100g green beans, cooked and chilled. 50g bean shoots ½...
Steak tartare with Polanco Oscietra Grand Reserve and Chappy’s Chips
Ingredients: 100g Raw premium eye fillet beef – fine diced or minced 100g Polanco Oscietra Grand Reserve 1 shallot – peeled and fine diced 2 tbl spoon capers – chopped...
Steak tartare with Polanco Oscietra Grand Reserve and Chappy’s Chips
Ingredients: 100g Raw premium eye fillet beef – fine diced or minced 100g Polanco Oscietra Grand Reserve 1 shallot – peeled and fine diced 2 tbl spoon capers – chopped...
Squid ink tagliatelle, spanner crab ‘Bolognese’, First Harvest Salmon Pearls
Ingredients: 200g cooked Squid Ink Tagliatelle 100g raw Spanner Crab Meat ½ bulb fennel 2 small white onion 3 cloves garlic 200mls white wine* 700mls Tomato Passtata Dill and chives...
Squid ink tagliatelle, spanner crab ‘Bolognese’, First Harvest Salmon Pearls
Ingredients: 200g cooked Squid Ink Tagliatelle 100g raw Spanner Crab Meat ½ bulb fennel 2 small white onion 3 cloves garlic 200mls white wine* 700mls Tomato Passtata Dill and chives...