Henschke Recipes

Recipe of the month

LAMB LOIN, CAPER LEAF, ORACH, YOUNG GARLIC, WAKAME

Featured recipe for March

See full recipe

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SMOKED MAPLE GLAZED DUCK

TASMANIAN SCALLOPS, SUNCHOKES, BLACK GARLIC AND TRUFFLE

FREE RANGE PORK FILLET, MUSTARD SHARDS, SALTED BLACKBERRY SAUCE

CRISPY EGGPLANT, SEA SCALLOPS, XO, STREAKY BACON

HIRAMASA KINGFSH CRUDO, AVOCADO, PUFFED WILD RICE, MISO, GREEN APPLE, NATIVE SEA PARSLEY

KANGAROO ISLAND PORK BELLY WITH CURRY YOGHURT, AUTUMN BRASSICAS, MUSCATEL AND CAPERS

STEAMED POMFRET FISH WITH LOCAL PIPIS AND SEA VEGETABLES IN A LIGHT JELLYFISH TAMARIND BROTH

CRUMBED KING GEORGE WHITING, YOGHURT TARTARE, HERB SALAD

BEEF AND GUINNESS PIE

BARBECUED HANGER STEAK, SWEETCORN AND CHIMICHURRI

AGED ACQUERELLO RISOTTO, SPINACH, CAVOLO NERO, STRACCIATELLA, PINE NUTS

POTATO GNOCCHI, GOAT, STINGING NETTLES, GOAT CURD, GREMOLATA

GRASS FED SIRLOIN, RED CABBAGE MARMALADE, SWEET POTATO, BONE MARROW

PANCETTA WRAPPED CHICKEN

BRAISED WAGYU BRISKET, PICKLED PEARL ONION WITH NASHI PEAR AND STRIPLOIN

COFFEE RUBBED BLACK ANGUS BEEF FILLET, BUNYA NUT PURÉE, FERMENTED CABBAGE, RUBY MUSTARD, MULBERRY AND NATIVE PEPPER BERRY JUS

ROASTED COWRA LAMB RACK, EGGPLANT, OLIVES AND PRESERVED LEMON

CALAMARI WITH SMOKED LEEK, VERJUS AND WAKAME OIL

ROLLATA DI VITELLO AI FUNGHI

VITELLO – FREE RANGE, GRASS-FED VEAL TENDERLOIN WITH PROCIUTTO, SAGE, CHARRED LEEK, SPINACH CROQUETTE AND LEMON BUTTER

CONFIT CHICKEN WING AND PEARL MEAT

STEAMED FISH FILLETS WITH BLACK BEAN, CHILLI AND SHAOXING

TORCHED MISO, LORD HOWE ISLAND KINGFISH

SAUTÉED PEARL MEAT

WAGYU RUMP CAP WITH CRISPY TOFU AND EEL SAUCE

PRUE’S DOLMADES

24 HOUR WAGYU BEEF SHORT RIB WITH CITRUS SOY GLAZE

SPAGHETTI VONGOLE

RIB FILLET WITH EGGPLANT PUREE

PRAWN SALAD WITH FRESH PEAS, GRILLED ASPARAGUS AND BLOOD ORANGE

GRILLED DUCK, RADICCHIO PURÉE, PRUNES SOFTENED IN BANYULS, WALNUT NOUGATINE

CHILLI PORK RIBS

HOW TO COOK THE PERFECT ROAST CHICKEN

PORTOBELLO MUSHROOM PÂTÉ

LOIN LAMB CHOPS, BABY LENTILS AND ROASTED CAPSICUM

PENANG CURRY OF GRILLED BEEF

WHOLE ROASTED RIB OF BEEF WITH N’DOLE

PRUE’S VERJUS SPRITZER

TRIFLE OF ROASTED PEACHES, RASPBERRY JELLY AND LEMON CREAM

ROASTED LAMB LOIN WITH ROASTED JERUSALEM ARTICHOKES

GRILLED LEMONGRASS CHICKEN

BLUE SWIMMER CRAB WITH ZUCCHINI AND SEAWEED BUTTER

CHILLI PRAWNS AND CALAMARI

BRAISED PORK WITH UDON NOODLES AND BLACK VINEGAR DRESSING

BAKED ORANGE AND CARDAMOM CUSTARD TART

SWEET SHORTCRUST PASTRY

BAKED WHOLE BABY BARRAMUNDI, OYSTER SAUCE, GARLIC, GINGER & SPRING ONION

KINGFISH CEVICHE SALAD

FRESH SEAFOOD, PARSLEY AND HERB PASTA

RAG PASTA WITH FOREST MUSHROOMS AND BROCCOLINI

ROCK LOBSTER WITH FINE ASPARAGUS, WILD GREENS AND CITRUS

JAMON WITH FRESH BLACK FIGS

BLUE SWIMMER CRAB WITH SALMON ROE