Roasted cauliflower, bechamel, gremolata breadcrumbs

Photo by: Matt Houston Photography

Photo by: Matt Houston Photography


Cauliflower                                        1 large

Butter                                                100g

Plain flour                                          100g

Schulz full cream milk                       1L

Panko breadcrumbs                         120g

Oil                                                      60ml

Parsley                                             1/2 bunch

Lemon                                               1

Garlic                                                 3 cloves

Salt                                                    To taste



1. Cut the cauliflower in half through the stem and remove any extra leaves. Coat the cauliflower in oil and salt and roast at 180oC for 25 minutes or until just soft. 

2. To make the bechamel, melt the butter in a saucepan. Add the flour and whisk together to combine. Cook this out for 2-3 minutes on a medium heat, then add 300mls of milk. Gently bring the mixture to a simmer, whisking continuously. Add another 500mls of milk and gently heat the mixture back up to a simmer and remove from the heat. Add salt to taste. 

3. Add the breadcrumbs and oil to a large saucepan and gently toast on a medium heat, stirring all the time. After a few minutes, the breadcrumbs will start to brown. Continue cooking until it is all golden brown. Remove from the heat and grate in the garlic and lemon zest using a Microplane. Finely chop the parsley and add to the breadcrumb mixture. 

4. To serve, place the roasted cauliflower flat side up, drizzle the bechamel and finish with breadcrumbs. 

Feta and pumpkin ravioli with marsala cream sauce


Butternut pumpkin                       2kg

Schulz feta cheese                     250g

Wonton wrappers                     1 packet

Marsala wine                            200ml

Cream                                       300ml

Oil                                             1 Tbsp

Shallots                                      4

Spinach                                     100g

Parmesan cheese                       50g

Salt                                            Taste



1. Peel the pumpkin and dice into cubes approx. 5mm in size. Roast the pumpkin for 25mins at 180oC until just tender. Seperate the pumpkin into halves and put aside and allow to cool. 

2. When the pumpkin is cool, take half of the roasted pumpkin, mix in the feta and add salt to taste. This is your ravioli mixture. Place a small amount of the mixture into the centre of a wonton wrapper. Lightly wet two edges of the wonton with water. Fold the wonton in half, creating a triangle. Pinch down the sides using your fingers and press out any air. Place the triangle on the bench and cut into a semi-circle using a pastry cutter. Place onto tray and repeat process.  

3. Once you have rolled all of the ravioli, cook in a pot of boiling water for 4-5 minutes or until they start floating to the surface. 

4. While you are cooking the ravioli, put a large frying pan on a medium high heat. Once hot, add the oil and shallots to the pan and cook until soft, around 2-3 minutes. Once the shallots are cooked, turn the pan on high and add the marsala wine. Cook for another 1 minute and then add the cream, mixing all together to create a sauce. Remove from the heat. 

5. Transfer the pasta directly from the pot into the frying pan and toss in the cream sauce. Add the remaining roasted pumpkin and spinach to the pasta and mix through. Serve pasta immediately, garnish with parmesan cheese. 

Quark chocolate mousse, poached rhubarb, gingerbread

Photo by: Matt Houston Photography

Photo by: Matt Houston Photography


Dark chocolate, chopped             600g

Egg yolks                                       6

White sugar                                   150g

Thickened cream                           400ml

Quark                                             200g

Rhubarb                                       3 sticks

Lemon, sliced                                1

Orange juice                                  500ml

Raw sugar                                      100g

Gingerbread biscuits                  150g

Mint                                               1 bunch



1. To make the mousse, heat the dark chocolate in a metal bowl over a pot of boiling water until melted. Set aside to cool. Whisk the egg yolks and white sugar together until the mixture becomes pale and foamy. Add to the chocolate. 

2. Combine the thickened cream and quark and whisk until soft peaks. Gently fold the quark mixture into the chocolate. Using a spoon or piping bag, transfer the mousse mixture into glasses and set in the fridge for 1 hour. 

3. Heat the orange juice, sliced lemon and raw sugar in a pan. Cut the rhubarb into 2cm lengths. Once the sugar has dissolved, add the rhubarb and cook on a low-medium heat until tender, approximately 20 minutes. Let the rhubarb cool down in the orange juice liquid. 

4. Roughly chop the gingerbread biscuits. 

5. To serve, add the poached rhubarb and gingerbread to the glass and garnish with mint.