Weekends (ABC Sydney)
Chef's Challenge - Pasi Petanen07/24/15
Warm winter salad with beetroot and blood orange followed by a cumquot and yoghurt dessert.
Colin Fassnidge takes the Chef's Challenge
Prepares dishes that capture the essence of winter - Seared Tuna in a Parsnip and Gingerbeer sauce and Chicken and Jerusalem Artichokes.
Clayton Donovan takes the Chef's Challenge
BBQ barramundi seasoned and seared with couscous and capsicum salsa ; followed by slow cooked pork shoulder smoked in seaweed and aniseed myrtle with blanched carrots.
Chef's Challenge - O Tama Carey
A winter minestra soup with seasonal green leaves followed by her take on the lemon delicious - a mandarin delicious.
Chef's Challenge - Justin North
Steamed chilli - lemon grass mussels followed by a hearty winter bone broth soup and raman, with a tangelo sorbet to finish.
Chef's Challenge with Monty Koludrovic
Monty Koludrovic, the Head Chef at Bondi Icebergs, says he is a big fan of the lamb neck fillet because once it is cooked slowly it is really tasty. The fillet is forgiving and suits a pot roast which is perfect for a slow wet week. So for the Chef's...
Chef's Challenge - Ben Shewry
Freshly shucked oysters served with finger limes alongside King George whiting fillets wrapped in paper bark and grilled slowly on embers with fresh lemon butter, followed by a hearty winter salt baked celeriac dish with chestnut sauce.
Simonn Hawke takes the Chef's Challenge
For the autumn days and nights Simonn prepares a twice cooked beef brisket and shares some of her secrets.
Chef's Challenge with Kabir Aadley
We get into the spirit of Parramasala. Hear how to prepare tandoori style lamb chops, prawn curry and a wonderful Indian mango dessert to cleanse the palate.
Chef's Challenge with David Thompson
Spanner crab with new season asparagus and garlic, simmered in white butter and cracked pepper alongside deep fried eggplant with a romesco sauce. And for mains? A thai dish known as Gai-Yang : marinated fish in lemongrass, garlic, ginger, fish sauce...
Chef's Challenge with Michael Moore
Looking to eat healthily? Try steamed pippies with green garlic, leeks and white wine, topped with radish, coriander, mint and parsley followed by a grilled grass-fed steak served with wilted silverbeet.
Lyndey Milan takes the Chef's Challenge
Lyndey Milan prepares Redcurrant Glazed Corned Beef and Asparagus with a Blood Orange Vinaigrette
Chef's Challenge with Stefano Manfredi & Gabriele Taddeucci
Looking for an italian inspired father's day recipe? Try Gabriele Taddeucci's marella pasta with wild mushrooms & white wine for entree, followed by a slow roasted lamb shoulder with herb & green olive salsa.
Chef's Challenge with Hassan M'Souli
Hassan M'Souli prepares a Valencia Paella using chicken and mussels
Mat Lindsay takes the Chef's Challenge
Mat Lindsay from Ester takes this week's challenge using oysters (from merimbula) on a bed of salt and poached in his woodfired oven. Served alongside leeks with romesco sauce and carrots rolled in sesame seeds - all cooked in the 500 degree woodfired...
Chef's Challenge with Steve Hodges
Hear the secret of how to master a crispy skinned mirror dory with a delicate celeric soup as a starter.
Ruben Martinez takes the Chef's Challenge
Ruben Martinez, head chef and co-owner of Cronulla's Giro Osteria takes this week's challenge. Today it's a slow roasted lamb shoulder with marinated anchovies, garlic, pepper alongside steamed zucchini flowers with fresh crab meat, mascarpone, fresh...
Matt Wilkinson takes the Chef's Challenge this March 22
Its Meat Free Week! And Matt Wilkinson, head chef and co-owner of Melbourne's Pope Joans, celebrates by creating mouthwatering recipes with jerusalem artichokes, fresh figs and brussel sprouts.
O Tama Carey takes the Chef's Challenge on March 8
O Tama Carey from Berta restaurant in Sydney takes the challenge this week celebrating the humble tomato with three dishes that show off this seasonal fruit. And we find out the best of fruit & veg, meat and seafood with the Providores.
Chef's Challenge - Alex Herbert
Alex Herbert from Bird Cow Fish takes the challenge this week and we find out the best of fruit, veg, meat and seafood with the Providores.
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