Scampi Ceviche With lime, quark and clove salt. An elegant entree, delicate, delicious and sure to impress. 200 g Scampi meat Juice of 1 lime 60 ml Lime extra virgin olive oil (or plain) Salt flakes (Murray River) Freshly ground pepper 1/2 Red onion, finely sliced 1 tsp castor sugar 1 celery heart (the pale-yellow […]
The Best Sand Crab Lasagne White Sauce and Crab Meat 1.5 kg The Fish Factory crab meat ((Tip, double check for any leftover shell or cartilage and remove)) 1.6 L whole milk 1/3 cup parmesan cheese salt and pepper Tomato Sauce 2 tbsp oil 1 diced onion 1 clove garlic crushed 800 g can whole […]
Scorched Hiramasa Kingfish With ssamjang, furikake and samphire. A spicy Korean inspired dish with intriguing flavours. 200 g sashimi grade Hiramasa Kingfish fillet Furikake (seasoned Japanese mix of nori & sesame) Extra virgin olive oil Sea Salt Ssamjang dressing 35 g Korean hot bean paste (gochujang) 35 g Korean fermented bean paste (doenjang) 1 tbsp […]
Sashimi Pipis With coriander infused sweet soy and chilli olive oil. These pipis are so delicious, sweet and nutty with a firm satisfying texture. 16 pieces Sashimi Pipis raw, shucked, de-sanded Coriander infused sweet soy sauce 125 ml chicken stock 1 1/2 tbsp soy sauce 60 ml sake 1/2 tsp white sugar 3 stalks coriander roots […]
Creamy Mussels and Cider With smoky bacon, fresh herbs and garlic ciabatta. Simple and delicious, the cider and herbs make an amazingly fragrant sauce. 1 kg Spring Bay blue mussels 1 clove garlic 1/2 bunch fresh flat-leaf parsley 1/2 bunch fresh tarragon 4 rashers smoked streaky bacon extra virgin olive oil 150 ml quality cider 2 […]
Steamed Barramundi Belly Roll Copy With gai lan, shiitake, ginger and scallop sauce. A delicate yet umami-heavy dish, utilising the strip belly. 4 Barramundi belly, strips (skin on) Pinch Salt and Pepper 4 Stalks of Gai Lan (Chinese broccoli (6cm strips) 150 g Shiitake Mushroom (strips) 1 tbsp Light Soy Sauce 1 tbsp Shaoxing Wine […]
Crispy Skin Glacier 51 Toothfish With edamame & pea salad with lemon caper beurre blanc. Our winning dish “CEO Kitchen Master Recipe Chef” 2019. 4x 150g Glacier 51 toothfish Salt and freshly ground pepper 30 g unsalted grassfed butter 1 tbsp extra virgin olive oil Edamame and pea salad with lardons, sweet onions and goat […]
Crayfish Risotto With cherry tomatoes, basil and shaved parmesan. A delicious silky crayfish risotto just bursting with flavour. 1 whole large Crayfish (green) or 250-350g Crayfish meat30g Butter unsalted Risotto 400 g Carnaroli rice (or Arborio) 1.6 L Crayfish stock (or chicken stock infused with the crayfish shells) 50 g Butter unsalted 1 tbsp Extra virgin […]
Fried Barramundi Wings With TFF Red Rub, hot sauce, slaw and ranch dressing. A cajun-inspired, fresh and crispy dish with big bold flavours. 8-12 Barramundi wings (2-3 per serve) 2 eggs, whisked 1 cup cup of TFF Red Rub (available from the Fish Factory) 2 cups rice flour and extra as required Oil for deep frying […]
Sashimi Dressings & Sauces Yuzu miso ponzu, coriander infused sweet soy, orange lime soy, wasabi avocado cream – delicious dressings and sauces to compliment your sashimi Yuzu miso ponzu dressing 150 ml grapeseed oil 60 ml soy sauce 60 ml ponzu shoyu (or yuzu juice, ponzu sauce) Zest of 1 Lime (or yuzu) 1 tbsp lime […]