Earthy flavours combine with colourful presentation. Recipe by Ally Waddell and Peter Hardwick.
Beetroot, radish, seaweed vinaigrette, cultured cream
Beetroot, radish, seaweed vinaigrette, cultured cream
4 recipes that you can make from foraged foods
It’s a match made in heaven paying dividends here on earth: on the NSW Far North Coast, forager and wild food researcher Peter Hardwick works with Harvest chef Ally Waddell to bring dishes starring native ingredients to an appreciative audience. All recipes by Ally Waddell and Peter Hardwick.
Snapper with native spiced broth and braised fennel
Snapper with native spiced broth and braised fennel
Whole snapper is perfect for absorbing the warming, spicy flavours of this broth. Recipe by Ally Waddell and Peter Hardwick.
This cos lettuce, egg and chive salad is the ultimate Christmas side
Cos lettuce, egg, chive
Fresh, crunchy cos lettuce is the star here. Recipe by Ally Waddell and Peter Hardwick.
Sorbet with white chocolate and lemon myrtle ganache
Sorbet with white chocolate and lemon myrtle ganache
“If you don’t have lemon aspen, simply omit and enjoy as a beautiful lemon sorbet” – Ally Waddell. Recipe by Ally Waddell and Peter Hardwick.
