Porcini Stuffed Orecchiotte
This beautiful seasonal recipe from Julie Le Clerc was served as the entrée in last week's cooking class. Tender orecchiette are generously stuffed with a creamy porcini mushroom filling, then...
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Read moreChocolate Polenta Cake with Coffee Mascarpone
Indulge in this decadent, wonderfully presented chocolate polenta cake with a smooth coffee mascarpone on top. The perfect cake for celebration or feeing a crowd!
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Farmhouse Bean and Risoni Soup
Warm up this winter with this delectable dish by Julie Le Clerc. Its simplicity and delicious combination of flavours make this a stress-free dish to turn to, sure to impress...
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Saffron, Coppa and Caper Risotto
Indulge in this flavourful saffron, coppa and caper no-stir risotto. It is naturally creamy and aromatic, all must-have qualities when it comes to the best comfort food. This Ferron no-stir...
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Read moreParmigiano Reggiano & Espelette Pepper Sablé Biscuits
Golden and crisp, these sablé biscuits are a wonderful appetiser before dinner, a great snack or to accompany other crackers on your cheese boards.
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Prawn and Nduja Risotto with Gordal Olives
We've added a Spanish twist to our classic Ferron no-stir risotto recipe, using spicy Callipo nduja and delicately flavoured Gordal olives. Packed with juicy prawns, this recipe is absolutely delicious.
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Harissa Roast Pumpkin and Farro Salad
A delicious and very satisfying vegetable dish, perfect for the cooler weather. We love how the spicy harissa complements the sweet roasted pumpkin and the saltiness of the Manzanilla olives.
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Glazed Duck Breasts with Gnocchi and Spinach
These delicious barbeque glazed duck breasts, served with gnocchi and spinach, are wonderful for a flavoursome, warming mid-week dinner.
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Citrus Cured Salmon with Pickled Cucumber and Apple Salad
Citrus and salmon are a match made in heaven, as Executive Chef, Kate Fay, knows only too well. Curing fresh salmon with lemon, orange and lime zest, along with the...
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Squid Ink Linguine with Mussels & Nduja
Rustichella pasta can always be relied on to cook to a perfect al dente and to maintain its texture, which is perfect for holding onto pasta sauce. Rustichella's striking black squid...
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Duck Confit with Porcini, Artichokes and Gnocchi
This delightful recipe by Julie Le Clerc features deep savoury flavours brightened by cherry tomatoes and fresh basil. The duck confit legs, prepared in the Sabato kitchen are tender, moist...
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Ines Rosales Tortas with Peaches and Ivoire Crémeux
Stone fruit is here to shine in this delicate dessert from Julie Le Clerc. Use your favourite variety of Ines Rosales tortas as the base, then top with Valrhona Ivoire...
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Gluten-Free Crêpes with Maple-Roasted Stone Fruit
These gluten-free crêpes are perfectly thin and have a soft, tender texture. They are absolutely delightful when served with either a sweet or savoury filling. For a real summer treat,...
