Pierrick Boyer’s ‘Freshy a-la Banana’
"I wanted to have a simple and efficient dessert, full of flavour. I've always been a fan of banana and chocolate flavours together and with the three different textures, this is honestly one of my favourite desserts." ~ Chef Pierrick Boyer
Sean’s 3 Tastes of the Sea
This dish from Sean Cummings is as visually stunning as it is delicious. Give it a go, you won't be disappointed.
Frank’s Smoked Rainbow Trout Terrine
This is a super easy, wonderfully versatile terrine that will impress your family & friends. Fabulous for spring carnival picnics, lunch with a salad or an entree to a special dinner.
Plus, Trout is a wonderful, sustainable food, that is both delicious AND great for your health! Enjoy!!!
Sean’s Prawn Cocktail
It's about time this 70s favourite got a makeover! Park Hyatt Melbourne chef Sean Cummings deconstructs the prawn cocktail and turns it into something truly special.
Dolmathakia – Stuffed Vine Leaves
These are one of Hellenic Republic's staple menu items. Lucious, bursting with flavour, and not nearly as daunting to make at home as you may think.