This simple recipe is a great way to make use of any leftover carrot pulp.
Quick carrot and bean dip
5 Jake Kellie recipes for a fiery taste of Adelaide's arkhé restaurant
Adelaide’s arkhé restaurant has been wowing guests since opening a year ago. Here, chef Jake Kellie shares the produce he loves cooking over fire, plus recipes to make at home.
Chocolate choux au craquelin (cream puffs), banana jam and banana custard
Chef Jake Kellie shares his take on a classic French dessert, best enjoyed on the day they're made.
Barbecued leeks with romesco sauce
Jake shares his romesco sauce recipe from Arhke – a tangy and earthy side that will round out any meal.
Barbecued carrots, ajo blanco and carrot honey
Jake makes the most of crunchy carrot in this cream side dish.
Beef striploin with confit garlic paste and green sauce
Jake makes beef sing in this fresh seasonal dish.
Fresh ideas
Corn
This summer, pick Australian grown corn with grassy green husks for a fresh addition to your BBQ.
