Black Onyx Beef ‘Tomahawk’ For 4 People (GF)

HEATING INSTRUCTIONS

TOMAHAWK

• Remove from fridge 60 minutes prior to cooking, bring up to room temperature
• Preheat BBQ to a medium – high heat
• Very lightly oil the tomahawk with peanut oil & season generously with sea salt & black pepper
• Cook on one side for 15 – 20 minutes, turn & repeat, preferably with the BBQ lid closed
• When heated to medium rare, the meat should reach an internal temperature of 60 degrees C prior to resting
• For medium rare, the resistance of the meat when pressed should be that of your palm if your thumb & middle finger were touching

BLACK TRUFFLE POTATO PUREE

• Simmer the bag(s) in a pot of steadily simmering water for 8-10 minutes
• Transfer from bag to desired serving dish, fold in a small pat of butter & serve

GREENS

• Simmer the bag(s) in a pot of steadily simmering water for 6-8 minutes
• Once heated, remove greens from bag, strain through a colander & serve in your choice of serving dish
• Season with a sprinkle of fine sea or flake salt & a touch of freshly ground pepper, serve the sesame dressing as an accompaniment

TIP – feel free to heat both the potatoes & the greens in the same pot, ensure you have a pot large enough to hold the water + food. Bring the water to rapid boil prior to putting bags in & adjust to a simmer once the temperature of the water starts to come back up again.  

Braised Beef Cheeks (GF)

BEEF CHEEKS

• Simmer the bag(s) in a pot of steadily simmering water for 20 – 25 minutes

BLACK TRUFFLE POTATO PUREE

• Simmer the bag(s) in a pot of steadily simmering water for 8-10 minutes
• Transfer from bag to desired serving dish, fold in a small pat of butter & serve

GREENS

• Simmer the bag(s) in a pot of steadily simmering water for 6-8 minutes
• Once heated, remove greens from bag, strain through a colander & serve in your choice of serving dish
• Season with a sprinkle of fine sea or flake salt & a touch of freshly ground pepper, serve the sesame dressing as an accompaniment

TIP – feel free to heat both the potatoes & the greens in the same pot, ensure you have a pot large enough to hold the water + food. Bring the water to rapid boil prior to putting bags in & adjust to a simmer once the temperature of the water starts to come back up again.  

Wine Match

This dish is great with a Grenache Syrah Mourvedre blend from Australia (aka GSM) or a Cotes du Rhone from France

Butterflied Organic Chicken & Parmesan Polenta (GF)

CHICKEN

• Remove from fridge 60 minutes prior to cooking
• Preheat oven to 240 degrees C (fan bake)
• Take the chicken out of the bag, discard bag & place in a lightly greased roasting dish
• Ensure the chicken skin is dry with clean paper towel, season with sea salt
• Heat in the centre of the oven for 25 – 30 minutes or until the skin is golden brown & crispy
• Rest for 5 minutes prior to serving

POLENTA

• Simmer in the bag in a pot of water for 10 minutes

BLACK TRUFFLE POTATO PUREE

• Simmer the bag(s) in a pot of steadily simmering water for 8-10 minutes
• Transfer from bag to desired serving dish, fold in a small pat of butter & serve

GREENS

• Simmer the bag(s) in a pot of steadily simmering water for 6-8 minutes
• Once heated, remove greens from bag, strain through a colander & serve in your choice of serving dish
• Season with a sprinkle of fine sea or flake salt & a touch of freshly ground pepper, serve the sesame dressing as an accompaniment

TIP – feel free to heat both the potatoes & the greens in the same pot, ensure you have a pot large enough to hold the water + food. Bring the water to rapid boil prior to putting bags in & adjust to a simmer once the temperature of the water starts to come back up again.  

Plating

Serve the chicken on a bed of polenta, garish with fresh herbs or brown butter, fried sage & lemon

Wine Match

Pinot Gris, this dish needs a bold wine to match the richness though screams for some vivacious acidity to cut through. Champagne is ALWAYS a great option too!

Christmas Turkey & Cranberry Sauce (GF)

HEATING INSTRUCTIONS 

• Take the turkey out of the fridge 60 minutes prior to cooking & leave out to come up to room temperature  
• Preheat oven to 170 degrees C (fan bake)  
• Take turkey out of bag, discard bag 
• Pat dry the chicken & place in a greased roasting dish  

• Place the dish in the centre of the oven, check after 30-40 minutes 
• To ensure the meat is cooked the centre should reach an internal temperature of 75 degrees C  
• If you do not have a meat thermometer, cut the turkey in half to test.  If it is not hot enough, return to the oven covered with aluminium foil for 5 minutes  
• Once you have achieved your desired cooking temperature leave out to rest for 10 minutes  

• Serve the turkey on a bed of lentils with aioli alongside  

Dry Aged Crispy Duck (GF)

DUCK

• Remove from fridge 60 minutes prior to cooking
• Preheat oven to 190 degrees C (fan bake)
• Take the duck out of the bag, discard bag & place in a very lightly greased roasting non-stick dish
• Heat in the centre of the oven for 20-25 minutes or until the skin is golden brown & crispy

ORANGE SAUCE

• Simmer the bag(s) in a pot of steadily simmering water for 5-8 minutes

BLACK TRUFFLE POTATO PUREE ORANGE SAUCE

• Simmer the bag(s) in a pot of steadily simmering water for 8-10 minutes
• Transfer from bag to desired serving dish, fold in a small pat of butter & serve

GREENS

• Simmer the bag(s) in a pot of steadily simmering water for 6-8 minutes
• Once heated, remove greens from bag, strain through a colander & serve in your choice of serving dish
• Season with a sprinkle of fine sea or flake salt & a touch of freshly ground pepper, serve the sesame dressing as an accompaniment

TIP – feel free to heat both the potatoes & the greens in the same pot, ensure you have a pot large enough to hold the water + food. Bring the water to rapid boil prior to putting bags in & adjust to a simmer once the temperature of the water starts to come back up again.  

Plating

Carve the duck into joints & arrange on a bed of orange sauce, serve the potato & greens alongside.

Wine Match

Pinot Noir, a classic match for a classic dish! Look to our cool climate friends in Tasmania or McLaren Vale otherwise Pinot from Burgundy is the true soulmate to this feast.

Dry Aged Grass-Fed Sirloin (GF)

DRY AGED SIRLOIN

• Remove from fridge 90 minutes prior to heating
• Preheat oven to 190 degrees C (fan bake)
• Remove sirloin from bag & place in an ovenproof dish
• Heat in the centre of hot oven for 30 – 40 minutes, take out of oven & let rest for 10-15 minutes prior to slicing
• When heated to medium rare, the meat should reach an internal temperature of 60 degrees C prior to resting
• For medium rare, the resistance of the meat when pressed should be that of your palm if your thumb & middle finger were touching

GRAVY

• Simmer in the bag in a pot of water for 5 minutes

BLACK TRUFFLE POTATO PUREE

• Simmer the bag(s) in a pot of steadily simmering water for 8-10 minutes
• Transfer from bag to desired serving dish, fold in a small pat of butter & serve

GREENS

• Simmer the bag(s) in a pot of steadily simmering water for 6-8 minutes
• Once heated, remove greens from bag, strain through a colander & serve in your choice of serving dish
• Season with a sprinkle of fine sea or flake salt & a touch of freshly ground pepper, serve the sesame dressing as an accompaniment

TIP – feel free to heat both the potatoes & the greens in the same pot, ensure you have a pot large enough to hold the water + food. Bring the water to rapid boil prior to putting bags in & adjust to a simmer once the temperature of the water starts to come back up again.  

Plating

Slice beef as thinly  season beef with fine sea salt & serve the gravy alongside. Feel free to include your favourite mustards, pickles & horseradish with the beef.

Wine Match

One word, BORDEAUX… though if that proves tricky, Cabernet Sauvignon is your friend though try to find something that is a few years old.

Glazed 'Gypsy' Christmas Ham & Nanna's Relish (GF)

HEATING INSTRUCTIONS 

• Take the ham out of the fridge 60-90 minutes prior to cooking & leave out to come up to room temperature  
• Preheat oven to 150 degrees C (fan bake)  
• Take ham out of bag, discard bag 
• Pat dry the ham & place in a greased roasting dish , slather the ham with the jar of glaze

• Place the dish in the centre of the oven, check after 45-60 minutes 
• Once the ham is heated through, remove from the oven and increase temperature to 200 degrees C (fan bake)
• Return the ham to the oven and every few minutes spoon the glaze from the bottom of the pan over the ham until you have reached your desired level of glazed-stickiness
• Please be careful not to leave in the oven too long as the sugars in the glaze will burn
• When satisfied with the glaze, remove from the oven and let rest for 15 minutes prior to slicing

Glazed & Roasted Wild Venison Shanks (GF)

Venison Shanks

• Place the bag(s) in a pot with enough water to cover & on a medium heat begin heating the water.
• When the water starts to boil, reduce heat to maintain a slow simmer (95 degrees C) & simmer for 15 – 20 minutes

BLACK TRUFFLE POTATO PUREE

• Simmer the bag(s) in a pot of steadily simmering water for 8-10 minutes
• Transfer from bag to desired serving dish, fold in a small pat of butter & serve

GREENS

• Simmer the bag(s) in a pot of steadily simmering water for 6-8 minutes
• Once heated, remove greens from bag, strain through a colander & serve in your choice of serving dish
• Season with a sprinkle of fine sea or flake salt & a touch of freshly ground pepper, serve the sesame dressing as an accompaniment

TIP – feel free to heat both the potatoes & the greens in the same pot, ensure you have a pot large enough to hold the water + food. Bring the water to rapid boil prior to putting bags in & adjust to a simmer once the temperature of the water starts to come back up again.  

Plating

Arrange shanks on a bed of truffled mashed potato & enjoy!

Wine Match

This dish is great with a Grenache Syrah Mourvedre blend from Australia (aka GSM) or a Cotes du Rhone from France

Gnocchi Gratinée - Potato Gnocchi Gratin

• Remove from fridge 30-60 minutes prior to heating
• Preheat oven to 180 degrees C (fan bake)
• Take the gratin out of the sealed bag, discard bag
• Place in the middle of preheated oven for 30-35 minutes
• The gratin is ready when bubbling & the top is perfectly gratinated, golden & crunchy
• If possible, let the gratin rest for 10 minutes out of the oven prior to serving as this will help it slice easier
• Serve straight from the disposable baking tin or cut open at one end with sharp scissors & carefully slide onto your desired serving dish
• For a splash of colour sprinkle with finely chopped herbs such as parsley or chives

Porchetta - Dry Aged Crispy Pork Belly (GF)

PORCHETTA

• Preheat oven to 220 degrees C (fan bake)
• Take the pork belly out of the bag, discard bag then pat dry, season generously with sea salt & place in a lightly greased roasting dish
• Place in the centre of the oven for 20-25 minutes to get a good crackle on the skin
• Reduce heat to 150 degrees (fan bake) & check after 50 minutes
• Once you have achieved your desired cooking temperature leave the pork out to rest for at least 15 minutes

TOFFEE APPLE SAUCE

• Simmer in the bag in a pot of water for 5 minutes

BLACK TRUFFLE POTATO PUREE

• Simmer the bag(s) in a pot of steadily simmering water for 8-10 minutes
• Transfer from bag to desired serving dish, season with a sprinkle of fine sea or flake salt & serve

GREENS

• Simmer the bag(s) in a pot of steadily simmering water for 6-8 minutes
• Once heated, remove greens from bag, strain through a colander & serve in your choice of serving dish
• Season with a sprinkle of fine sea or flake salt & a touch of freshly ground pepper, serve the sesame dressing as an accompaniment

TIP – feel free to heat both the potatoes & the greens in the same pot, ensure you have a pot large enough to hold the water + food. Bring the water to rapid boil prior to putting bags in & adjust to a simmer once the temperature of the water starts to come back up again.  

Plating

Once rested, slice the Porchetta in to generous slices,  season with fine sea or flake salt & serve the toffee apple sauce alongside.

Wine Match

The possibilities are endless, though we do need some good zippy acidity to cut through the richness of this dish! We recommend a medium-dry Riesling, Soave, Pinot Gris or unoaked Chardonnay

Whole Roasted Saffron Cauliflower (GF)

HEATING INSTRUCTIONS

• CAULIFLOWER – remove from fridge 30-60 minutes prior to heating
• Preheat oven to 220 degrees C (fan bake)
• Take the cauliflower out of the sealed bag, discard bag
• Rub with a splash of olive oil & a good pinch of salt & pepper
• Put cauliflower in a lightly greased oven proof dish & place in preheated oven for 25-30 minutes
• The cauliflower is ready when the edges & the highest points REALLY start to brown
• COMPOUND BUTTER – once cooked, remove cauliflower from oven & add the packet of compound butter directly to the cauliflower & return to the oven for 3 minutes to melt the butter & crisp the almonds
• Transfer cauliflower to your chosen serving dish & transfer any lost melted butter & crunchy bits back to the cauliflower
• RED CHILLI LABNEH – serve straight from the fridge either alongside as a ‘sauce’ or transfer cauliflower directly on to a bed of the labneh once cauliflower is completely heated

CHEF’S TIP – if you have the oven set to a lower temperature for another dish, don’t stress about getting the oven to 220 C, simply allow 10-15 minutes more cooking time.