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HP Sce - 2Tbsp
A1 Sce - 2Tbsp
Tomato Sce - 1Tbs
Chilli Sce - 1Tbs
Oyster Sce - 1/2Tbs
Sugar - 1Tbs
L&P Sce - 1Tsp
Water - 200ml
Bring all ingredients to the boil with sliced white oninos, galirc and large red chilli.
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About Me
Tattoo@Home - Dishes I have cooked at home
- Pineapple Sushi with Wasabi Ice Cream (Thanks Pierre Barrieliere)
- Pickled Sardine Fillet with Tempura Asparagus, Radishes and Tempura Sauce
- Yoghurt, Lemon and Rosemary Braised BBQ Lamb CHops, Tomato & Cucumber Salsa
- Salsa Verde Marinated Flake, Parsnip Semolina, Roast Artichoke, Tiger Prawns and Truffle Oil
- Cottechino, Lentils du Puy, Black Cabage and Veal Jus
- Grilled Veal Rib Eye on Potato Puree with Black Cabbage, Bone Marrow and BBQ Jus
- Rolled Noodles with Egg Sauce
- Roman Gnocchi with Goat Ragout
- Goat & Silverbeet Dolmades
- Weber Rooasted Red Capsicums
- Braised Goat with Artichokes & Broad Beans on White Polenta
- Hong Kong Five Spiced Chicken
- Hong Kong BBQ Pork
- Malaysian Beef Curry with Roti Canai
- Hainin Chicken Rice
- Pan seared flathead tails, warm salad of poached white and green asparagus, slow roast tomatos in a white wine and truffle vinaigrette, lemon aioli
- Honey Marinated Otway Free Range Pork with bacon and onion potatos, Apostle Whey blue salad
- Pickled mackeral fillets
- Roast pumpkin and scallop risotto
- Wood fired grilled veal rib eye, fire roasted shallots, silverbeet tossed through roasted garlic puree
- Lamb and date tagine
- Roast pheasant breast, foie gras and polenta with braised pheasant pie
- Pork meatballs with almonds, smoked paprika and garlic, tomato sugo, rice and salad
- Rabbit braised with beef kidneys, soft polenta & chillied silverbeet
- Alsace cabbage ball filled with Tasmania Scallops, duck fat cabbage & bacon, silver dory mousse, saffron and tomato water
- Seared John Dory fillets with potati puree, ratatouille, saffron and tomato beurre blanc
- Rare roast venison rump loin, allspice braised cabbage, broken tapenade and apple
- Grilled T-bone, parsnip puree, slow braised vegetables, shallots and keiserfleisch
- Tagaliatelle with duck confit, black olives & portabello mushrooms
- Slow BBQ whole scotch fillet, homemade BBQ sauce, cauliflower puree, watercress garden salad
- Seared lamb sirloin, warm hommus, navarin of baby veg, rosemary flower jus
- Spiced pumpkin, roasted onion, asparagus and cherry tomato salad
- Chicken, peas and haricot bean lasagna
- Pate de campagne
- Duck confit
- Parmasen, tarragon and mesculin salad
- Roast half duckling, parsnip pure, marsala and rosemary glazed shallots, blanched spring onions and duck jus
- Chicken & almond bisteeya
- Terrine of wild venison
- Wild venison shanks cooked sous vide @ 70 for 20 hours with Port, vanilla and star anise
- Ox cheek & tarragon bolognaise ragout
- Grilled eggplant with cinnamon, cumin, honey and basil
- Curried vegetable filos with greek yoghurt
- Miso soup with shittake mushrooms and tofu
- Braised beef shin bordelaise, bone marrow, mash, beans and baby carrots
- Corned beef with wombok & pepper, five spice beetroot, mash potato and mustard seed sauce
- Pork vindaloo
- Mondos Lamb Madras
- Osso bucco provincal, saffron rice pilaf, glazed beans and carrots
- Bruschetta with crispy skin Hopkins river bream, aioli and roquette
- Grilled lamb cutlets, baby leeks, zuchini, fresh basil, boiled potatos, beurre fin
- Brioche
- Pork rillettes
- Rice paper rolls with Souther Ocean Lobster, pickled ginger and shitake mushroom, bisque dipping sauce
- Chargrilled crayfish, fresh pasta, smoked roast tomatoes and tarragon
- Persian lamb stew
- Cous cous aux trois viande
- Freshly shucked Port Phillip Bay scallops, paparadelle, fresh peas and scallop broth
- Mondo's gypsy stew
- Bolognaise ragout
- Butterfly pasta with tuna, capers, brocoli and chilli
- Steamed mussels with green chilli and bacon
- Salmis of wild duck
- Wild blue teal salmis with rare grilled breast
- Peri Peri chicken, romesco salsa, rice pilaf, iceburg salad and aioli
- Roasted goose with pomme dauphine and sweet cherry sauce
- La Cassoulet
- Smoked paprika pickled octopus
- Lasagna of veal, eggplant and pecorino
- Beef shin ragout with papparadelle
- Mint cured salmon with dukka, cantelope and creme fraiche
- Ox tounge, potato, eggplant and silverbeet terrine
- Blanquette of goat
- Blanquette of veal a la charceuterie, rice and glazed shallots
- Grilled pork cutlet with Waldorf salad
- La Bouride
- Bruschetta of tuna, rattouille and capers
- Grilled salmon with citrus trio vinaigrette
- Minestrone
- Veal, pork and eggplant ragout
- Poached snapper, potato gnochi, lettuce and bacon soup
- Potato, almond and rosemary soup with ras el hanout croutons
- Braised whole beef shin with roasted potatoes and sauted zuchini
- Chicken, chorizo, grreen olive & mussel paella
Tattoo In Asia
- Ho Fun
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