Hollandaise Sauce

Creamy Bacon & Mushroom Fettuccine

Organic Pasta Bake

Flourless Mandarin, Almond and Chocolate Cake

Stir-fried lemon broccoli

Stuffed Capsicum with Yoghurt Sauce

Peanut Butter Muffins

Easter Buns

Rocket, Green Bean and Asparagus Salad

Gift Vouchers

Smoked Tasmanian Salmon Pizza

Tandoori Roast Chicken

Warm Nectarine Crepes

Sweet Fruits of the Sea

Cooking with Phil Harrison

Hot and crossed

Shelf Life

Strawberry “champagne”

Rhubarb jelly

Plum Chutney

Spiced plum and lemon paste

Be kind to yourself

Green, green greens of home

Shelf Life

Huon Valley cherry trifle

Traditional roast turkey

Glazed ham

Pan seared salmon with nectarines

Marinated Brown Mushrooms, Drizzled with Aioli

Watermelon Salad

Cherry Sabayon

Veal Scaloppini with Prosciutto and Sage

Salmon Gnocchi with Tomatoes, Capers & Olives

Choc Chip Banana Muffins

Herb-Crusted Salmon with Sun-Dried Tomato Sauce

Cherry Tomato & Spinach Quiche

Huon Salmon Cutlets with Lentils & Crispy Proscuitto

Mango Sorbet

Apple & Pecorino Salad

Nectarine Chutney

Roasted Honey, Soy & Ginger Ribs

Roasted Eggplant Tapenade

Shelf Life

Putting down pudding

Bounce back with broccoli

Vanilla creme brulee