Beef Wellington: http://www.gourmettraveller.com.au/beef-wellington.htm I've made this several times.

Beef Wellington: http://www.gourmettraveller.com.au/beef-wellington.htm I've made this several times.

Grilled Figs with Goat Cheese and Prosciutto: http://www.framedcooks.com/2012/07/grilled-figs.html

Grilled Figs with Goat Cheese and Prosciutto

Grilled Figs with Goat Cheese and Prosciutto: http://www.framedcooks.com/2012/07/grilled-figs.html

Annabel-Langbein-Ultimate-Chocolate-Cake: I love this recipe: I add strong lavender flower infused tea instead of the coffee. http://www.annabel-langbein.com/recipes/the-ultimate-chocolate-cake/279

Annabel-Langbein-Ultimate-Chocolate-Cake: I love this recipe: I add strong lavender flower infused tea instead of the coffee. http://www.annabel-langbein.com/recipes/the-ultimate-chocolate-cake/279

Basic sponge cake: http://www.gourmettraveller.com.au/basic-sponge-cake.htm

Basic sponge cake: http://www.gourmettraveller.com.au/basic-sponge-cake.htm

My favourite: Duck breast with figs and burnt honey and lavender sauce: http://www.gourmettraveller.com.au/duck_breast_with_figs_and_burnt_honey_and_lavender_sauce.htm

My favourite: Duck breast with figs and burnt honey and lavender sauce: http://www.gourmettraveller.com.au/duck_breast_with_figs_and_burnt_honey_and_lavender_sauce.htm

Waldorf salad: http://www.gourmettraveller.com.au/waldorf-salad.htm If you’re after a dish with a serious society pedigree, you really can’t go past the esteemed Waldorf salad. As with most iconic dishes, its provenance is murky. One theory is that it was created by the Waldorf Lunch System, an early 20th-century lunchroom chain whose logo, at one time, was an apple.

Waldorf salad: http://www.gourmettraveller.com.au/waldorf-salad.htm If you’re after a dish with a serious society pedigree, you really can’t go past the esteemed Waldorf salad. As with most iconic dishes, its provenance is murky. One theory is that it was created by the Waldorf Lunch System, an early 20th-century lunchroom chain whose logo, at one time, was an apple.

Duck liver pâté with cassis jelly and brioche croûtons: http://www.gourmettraveller.com.au/duck-liver-pt-with-cassis-jelly-and-brioche-crotons.htm

Duck liver pâté with cassis jelly and brioche croûtons: http://www.gourmettraveller.com.au/duck-liver-pt-with-cassis-jelly-and-brioche-crotons.htm

Slow-roasted leg of lamb with garlic and root vegetable mash: http://www.gourmettraveller.com.au/slowroasted_leg_of_lamb_with_garlic_and_root_vegetable_mash.htm

Slow-roasted leg of lamb with garlic and root vegetable mash: http://www.gourmettraveller.com.au/slowroasted_leg_of_lamb_with_garlic_and_root_vegetable_mash.htm

Double-baked Gruyère soufflé with Waldorf salad: http://www.gourmettraveller.com.au/double-baked-gruyere-souffle-with-waldorf-salad.htm

Double-baked Gruyère soufflé with Waldorf salad: http://www.gourmettraveller.com.au/double-baked-gruyere-souffle-with-waldorf-salad.htm

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