Serves 4-6 as a side.
Asparagus and oysters with burnt butter dressing
New recipes for spring by Topiary chef Kane Pollard
For Adelaide chef Kane Pollard it’s all about connecting with the land – foraging for ingredients and using up produce in abundance – that’s allowed his first restaurant, Topiary, to bloom, and now sees his new stint at Sôl Bar and Restaurant a roaring success.
Roast beetroot gnocchi with fresh ricotta
Roast beetroot stars in this show-stopping gnocchi, that tastes as good as it looks on the plate.
Leeks and spring onions with soured cream
Begin this recipe 1 day ahead. You will need a kitchen thermometer.
Citrus cake with lemon curd ice cream
Begin this recipe at least 8 hours ahead. You will need an ice cream machine and kitchen thermometer.
